Theory and Practice of Brewing

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By Listen TheBook Posted on May 31, 2023

In Category - Cooking, Crafts & Hobbies

Authors: Michael Combrune In Year : 1804

Book Language: English

Audiobook: Theory and Practice of Brewing

An Explanation of the Technical Terms
Of Fire
Of Air
Of Water
Of Earth
Of Menstruums or Dissolvents
Of the Thermometer
Of the Vine, its Fruits, and Juices
Of Fermentation in General
Of Artificial Fermentation
Of the Nature of Barley
Of Malting
Of the Different Properties of Malt, and of the Number of its Fermentable Parts
Observations on Defective Malts
The Practice of Brewing
Of the Heat of the Air
Of Grinding
Of Extraction, part 1
Of Extraction, part 2
Of the Nature and Properties of Hops
Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations
Method of Calculating the Height in the Copper at which Worts Are to Go out
Of Boiling
Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing
Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these
An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure
Of the Proportion of cold Water to be added to that which is on the point of Boiling, in Order to obtain the desired heat in the Extract
Of Mashing
Of the Incidents, which cause the Heat of the Extract to vary from the Calculation, the allowances they require, and the means to obviate their effects
Of the disposition of the Worts when turned out of the Copper, the thickness they should be laid at in the Backs to cool, and the heat they should retain for fermentation, under the several circumstances
Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts
Of practical Fermentation, and the management of the several sorts of Malt Liquors, to the period, at which they are to be cleansed or put into the Casks
Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice
An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars
Of Precipitation, and other remedies, applicable to the diseases incident to Beers
Of Taste
Appendix

This is an elaborate treatise on how to brew beer. That art is as noble today as it was in 1761, when this book was first published, and Mr. Combrune was a master of his art. After reading his work on this topic, a glass of beer can be enjoyed on quite a different level. - Summary by Carolin