Theory and Practice of Brewing

by Michael Combrune

37 chapters9h 23mEnglish1804

About this book

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

Chapters (37)

1An Explanation of the Technical Terms

1132

2Of Fire

521

3Of Air

415

4Of Water

1070

5Of Earth

6Of Menstruums or Dissolvents

514

7Of the Thermometer

764

8Of the Vine, its Fruits, and Juices

1320

9Of Fermentation in General

1157

10Of Artificial Fermentation

709

11Of the Nature of Barley

451

12Of Malting

1549

13Of the Different Properties of Malt, and of the Number of its Fermentable Parts

1776

14Observations on Defective Malts

635

15The Practice of Brewing

464

16Of the Heat of the Air

1012

17Of Grinding

243

18Of Extraction, part 1

1628

19Of Extraction, part 2

2525

20Of the Nature and Properties of Hops

2026

21Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations

258

22Method of Calculating the Height in the Copper at which Worts Are to Go out

707

23Of Boiling

485

24Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing

355

25Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these

1705

26An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure

2117

27Of 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

1312

28Of Mashing

258

29Of 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

1526

30Of 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

805

31Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts

677

32Of 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

897

33Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice

319

34An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars

327

35Of Precipitation, and other remedies, applicable to the diseases incident to Beers

880

36Of Taste

479

37Appendix

707

Theory and Practice of Brewing

About this book

Chapters (37)

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