Take fourteen Gallons of Water, and half an Ounce of Hops; boil them near
an hour together. Then pour it upon a peck of Malt. Have a care the Malt be
not too small ground; for then it will never make clear Ale. Let it soak so
near two hours. Then let it run from the Malt, and boil it only one walm or
two. Let it stand cooling till it be cool enough to work with barm, which
let be of Beer rather than Ale, about half a pint.
After it hath wrought some hours, when you see it come to it's height, and
is near beginning to fall in working, Tun it into a barrel of eight
Gallons; and in four or five days it will be fit to broach to drink. Since
I have caused the wort to be boiled a good half hour; since again I boil it
a good hour, and it is much the better; because the former Ale tasted a
little Raw. Now because it consumes in boiling, and would be too strong, if
this Malt made a less proportion of Ale; I have added a Gallon of water at
the first, taking fifteen Gallons instead of fourteen. Since I have added
half a peck of Malt to the former proportions, to make it a little stronger
in Winter.
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