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the first edition of this work, tabular illustrations of different brewings were given. It has been suggested to the author, that a few detailed formulas of processes of different brewings, from the beginning to the end, would afford better and more distinct information to young brewers, or those but little acquainted with the trade: this Appendix, is principally introduced for that purpose.

Previously, however, to entering upon this subject, it may be necessary to state, that the first mashing temperatures in the brewery and distillery materially differ. In the brewery, according to law, malt alone must be used; in the distillery no such restriction is imposed. A certain portion of malt is absolutely necessary, that the starch of the unmalted corn may be converted by the diastase of the malt into saccharine matter. The French chemists say,