Page:A Practical Treatise on Brewing (4th ed.).djvu/46

30 Mr. H. B. Walmsley, 24, New Road, Mile End;— all in London.

About ﬁve per cent., or one quarter in twenty of well-made roasted malt, with well-cured pale malt alone in the grist, will generally be found sufficient, or rather less if used with a mixture of high dried close amber malts. As the grains are sometimes objected to by the cow-feeders when the roasted malt is used in the mash-tub, it will answer equally well when thrown into the copper, where the quantity can be easily adjusted to the colour required.



It is now admitted that electricity is a powerful agent in all processes both natural and artificial. Wherever heat is liberated spontaneously in any process, it must proceed from one or more of the substances employed, acting upon others of a different nature; and when heat is thus produced, it may be supposed to proceed from chemical action, and thus evolving electricity.

Fermentation is a process of this nature, and the production of alcohol may be said to be partly