Theory and Practice of Brewing
Michael Combrune
37 chapters · 9 h 24 min · English
Read by BettyB, Gren, Peter Musgrove, Christina M Clark, Foon, ToddHW and others
Cooking · Crafts & Hobbies
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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
1 An Explanation of the Technical Terms 19 min 2 Of Fire 9 min 3 Of Air 7 min 4 Of Water 18 min 5 Of Earth 1 min 6 Of Menstruums or Dissolvents 9 min 7 Of the Thermometer 13 min 8 Of the Vine, its Fruits, and Juices 22 min 9 Of Fermentation in General 19 min 10 Of Artificial Fermentation 12 min 11 Of the Nature of Barley 8 min 12 Of Malting 26 min 13 Of the Different Properties of Malt, and of the Number of its Fermentable Parts 30 min 14 Observations on Defective Malts 11 min 15 The Practice of Brewing 8 min 16 Of the Heat of the Air 17 min 17 Of Grinding 4 min 18 Of Extraction, part 1 27 min 19 Of Extraction, part 2 42 min 20 Of the Nature and Properties of Hops 34 min 21 Of the Lengths Necessary to Form Malt-Liquors of the Several Denominations 4 min 22 Method of Calculating the Height in the Copper at which Worts Are to Go out 12 min 23 Of Boiling 8 min 24 Of the Quantity of Water wasted; and of the Application of the preceding Rules to two different processes of Brewing 6 min 25 Of the Division of the Water for the respective Worts and Mashes, and of the Heat adequate to each of these 28 min 26 An enquiry into the Volume of Malt, in order to reduce the Grist to liquid Measure 35 min 27 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 22 min 28 Of Mashing 4 min 29 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 25 min 30 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 13 min 31 Of Yeast, its nature, and contents, and of the manner and quantities in which it is to be added to the worts 11 min 32 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 15 min 33 Of the signs generally directing the processes of Brewing, and their comparison with the forgoing Theory and Practice 5 min 34 An enquiry into what may be, at all times, a proper stock of Beer, and the management of it in the cellars 5 min 35 Of Precipitation, and other remedies, applicable to the diseases incident to Beers 15 min 36 Of Taste 8 min 37 Appendix 12 min
