The American Practical Brewer and Tanner
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Joseph Coppinger >> The American Practical Brewer and Tanner
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10 THE AMERICAN PRACTICAL BREWER AND TANNER:
IN WHICH IS EXHIBITED
THE WHOLE PROCESS OF
Brewing without boiling.
Brewing strong Beer with the extract only of the Hop, leaving out the
substance.
A simple method of giving new Beer all the qualities of age, thereby
fitting it for the bottle before it is three weeks old.
A simple method of preventing Beer bursting the bottle.
An economical mode of constructing Vats above ground, possessing the
temperature of the best cellars and thus rendered fireproof.
An economical mode by which every Housekeeper may brew his own Beer.
A method of brewing good Beer from Bran and Shorts, and of preserving
it.
The Bordeaux method of making and preparing Claret Wine for shipping,
which may be successfully applied to the wines of this country,
particularly those of Kaskaskias.
The best method and season for malting Indian Corn, from which alone
good Beer can be made, a process highly important to Brewers.
The best mode of raising Hops.
The best mode of preparing Seed Barley for sowing.
Best construction and aspect of Breweries and Malt Houses in this
country.
The French mode of tanning the heaviest Soal Leather in twenty-one
days, and Calf Skins in three or four. (Highly important.)
BY JOSEPH COPPINGER.
Practical Brewer.
_NEW-YORK_:
PRINTED BY VAN WINKLE AND WILEY,
No. 3 Wall Street.
1815.
Transcriber's Note: Part of the last sentence in Footnote 6 is
illegible and has been marked [remainder of text is illegible]. In
addition, the Contents were moved from the rear to the front of this
text for the convenience of the reader.
CONTENTS.
Page.
Advertisement 3
Preface 5
The best position for placing a brewery and malt
house, also the best aspect, with different
arrangements of the vessels 11
A description of the form and plan of a brewery,
distribution of the vessels; the most judicious and
convenient manner of placing them, with a view
to economy, cleanliness, and effect 13
Malt house, the best construction of, with proper
barley lofts, dropping room, and flooring, how,
and in what manner made, and best likely to last 18
Wooden kilns, how constructed 23
A new and economical construction of vats for
keeping beer, which, in this way, may be rendered
fire proof, whilst at the same time possessing
the temperature of the best cellars, although
above ground 29
Grinding, how substituted for 31
Malting 33
Plain practical process of malting 44
Malting winter barley 50
Malting oats ib.
Malting rye ib.
Malting wheat ib.
Indian corn, how malted 51
Fermentation 54
Hops, how cultivated 99
Barley cultivation 109
Table beer 112
Small beer for shipping 113
Keeping table beer 114
Small beer of the best kind 116
Another method to brew small beer 118
Another process for brewing small beer 120
Single ale and table beer 123
Strong beer 126
Table beer, English method of brewing it 129
Unboiled beer 131
Strong beer, brewed with the extract of hops,
leaving out the substance 134
Table beer for housekeepers, well worth their
attention 136
Fermenting and cleansing in the same vessel 138
Plate of the worker 139
A new method of fermenting strong beer, that will
produce a pure and good liquor 140
Process of brewing Windsor ale, on a small scale 142
Reading beer, how brewed 145
Two-penny amber beer, as brewed in London 147
London ale, how brewed 149
Windsor ale, on a large scale 151
Welsh ale, how brewed 154
Wirtemberg ale 156
Hock 158
Scurvy grass ale 160
Dorchester ale 162
Porter 165
Porter process No. I. 167
Porter process No. II. 170
Porter process No. III. 172
Porter malt 174
Porter colouring 176
Strong beer 182
Filtering operation (with a Plate) 189
Returned beer, how to make the most of 193
To Bring several sorts of beer, when mixed,
to one uniform taste 194
Finings, the best method of preparing them 195
Heading 197
Bottling beer 198
Brewing coppers, the best method of setting them 202
Pumps, the best construction of, and how freed
from ice in winter 205
Cleansing casks 208
To make mead wine 210
To make ginger wine 212
To make currant wine 213
Yest, how prepared to keep good in any climate 214
To make a substitute for brewer's yest 217
Another method 218
Another method 220
Process of making and preparing claret wine
for shipping, as practiced in Bordeaux and
its neighbourhood 221
Brewing company 227
The author's notice about plans and sections of
elevation for breweries and malt houses 230
French mode of tanning 232
_Errata._
In the Advertisement, 4th page, 6th line, first word, for _wine_ read
_vine_; and in the next line, first word, for _it_ read _its produce_.
In page 25, 25th line, the last word should be omitted, and read thus,
_malt or grain intended to be dried on it, requiring less fuel_, &c.
In page 36, 25th line, first word, for _proportion_ read _preparation_.
SOUTHERN DISTRICT OF NEW-YORK, _ss._
BE IT REMEMBERED, that on the fourteenth day of September, in the
fortieth year of the independence of the United States of America,
Joseph Coppinger of the said district, has deposited in this office
the title of a book, the right whereof he claims as proprietor, in the
words and figures following, to wit:
"The American Practical Brewer and Tanner: in which is exhibited the
whole process of Brewing without boiling; Brewing Strong Beer with the
extract only of the Hop, leaving out the substance; a simple method of
giving new Beer all the qualities of age, thereby rendering it fit for
the Bottle before it is three weeks old; a simple method of preventing
Beer bursting the Bottle; an economical mode of constructing Vats
above ground, possessing the temperature of the best Cellars, and thus
rendered fireproof; an economical mode by which every Housekeeper may
brew his own Beer; a method of brewing good Beer from Bran and Shorts,
and of preserving it; the Bordeaux method of making and preparing
Claret Wine for shipping, which may be successfully applied to the
vines of this country, particularly those of Kaskaskias; the best
method and season for malting Indian Corn, from which alone good Beer
can be made, a process highly important to Brewers; the best mode of
raising Hops; the best mode of preparing Seed Barley for sowing; best
construction of Breweries and Malt Houses in this country; the French
mode of tanning the heaviest Soal Leather in twenty-one days, and Calf
Skins in three or four--highly important.
By Joseph Coppinger, Practical Brewer."
In conformity to the act of the Congress of the United States,
entitled "An act for the encouragement of learning, by securing the
copies of maps, charts, and books to the authors and proprietors of
such copies, during the times therein mentioned;" and also to an act
entitled "an act, supplementary to an act, entitled an act for the
encouragement of learning, by securing the copies of maps, charts, and
books, to the authors and proprietors of such copies, during the times
therein mentioned, and extending the benefits thereof to the arts of
designing, engraving, and etching historical and other prints."
THERON RUDD,
Clerk of the Southern District of New-York.
ADVERTISEMENT.
Since writing the Preface, I have been induced to make an addition to
this little work, in order to increase its usefulness, by giving the
French mode of tanning, as practised by the famous Mr. Seguine. Of such
importance did the Academy of Arts and Sciences at Paris consider this
improvement, that they thought it worth while to appoint a committee of
their own members to go down to one of the provinces where this
gentleman resides, and there, on the spot, superintend his operations,
which they did with minute attention; and it is from the journal of
their reports to the academy, that the different processes of tanning
leather in this ingenious artist's way are here given; an improvement
that can, no doubt, be successfully applied to that important
manufacture in this country, affording the tanner the opportunity of
turning his capital twelve or fourteen times in a year, instead of
once. This single advantage alone so forcibly recommends its adoption,
particularly in a country like ours, where capital is scarce, that
further comment is unnecessary. I have also added the Bordeaux method
of making and preparing claret wine for shipping, as practised in that
city and its vicinity; which practice may possibly hereafter be
successfully applied to the red wines of this country. The more so,
when it is known that in the reign of Louis XVI., the merchants of
Bordeaux presented a memorial to that monarch, praying him to put a
stop to the importation of the wines of Kaskaskias into France, as
likely, if permitted, to be injurious to the trade of Bordeaux. There
was at that time a College of Jesuits established in that country, the
superiors of which caused the wine to be cultivated with great success,
and quantities of it were at that time sent to France. As that
territory is now in our possession, and its soil and climate peculiarly
favourable to the growth of the grape, which is indigenous there, may
it not be an object well worth the attention of our government, to
encourage and improve the growth of the wine in that section of the
union; which wise measure would, probably, in a few years, supply our
own consumption, and leave a considerable surplus for exportation. To
offer an apology for giving these subjects a place in this publication,
seems wholly unnecessary, when their importance is considered.
PREFACE.
Brewing, in every country, whose soil and climate are congenial to the
production of the raw materials, should be ranked among the first
objects of its domestic and political economy. If any person doubt the
truth of this position, I have only to request him to cast an eye on
England, where the brewing capital is estimated at more than fifteen
millions sterling; and the gross annual revenue, arising from this
capital, at seven million five hundred thousand pounds sterling,
including the hop, malt, and extract duties. Notwithstanding this
enormous excise of 50 per cent. on the brewing capital, what immense
fortunes have been made, and are daily making, in that country, as well
as in Ireland and Scotland, by the intelligent and judicious practice
of this _more than useful art_. Yet how much stronger inducements for
similar establishments in this country, where we have no duty on the
raw materials, or the extract;[1] and where the important article of
hops is raised in as high perfection as in any part of Europe, and
often for one third of the price paid in England. But a still more
important consideration is the health and morals of our population,
which appears to be essentially connected with the progress of the
brewing trade. In proof of this assertion, I will beg leave to state
a well known fact; which is, that in proportion as the consumption
of malt liquors have increased in our large towns and cities, in
that proportion has the health of our fellow citizens improved, and
epidemics and intermittents, become less frequent. The same observation
holds good as respects the country, where it is well known that those
families that brew their own beer, and make a free use of it through
the summer are, in general, all healthy, and preserve their colour;
whilst their less fortunate neighbours, who do not use beer at all, are
devoured by fevers and intermittents. These facts will be less doubted,
when it is known that yest, properly administered, has been found
singularly successful in the cure of fevers. This the practice of the
Rev. Doctor Townsend, in England, places beyond all doubt, where he
states, that in fifty fever cases that occurred in his own parish,
(some of which were of the most malignant kind,) he only missed a cure
in two or three, by administering yest. Having considered the produce
of the brewery as it is connected with health, we may, with equal
propriety, say it is not less so with morals; and its encouragement and
extension, as an object of great national importance, cannot be too
strongly recommended, as the most natural and effectual remedy to the
too great use of ardent spirits, the baneful effects of which are too
generally known, and too extensively felt, to need any particular
description here. The farmer and the merchant will alike find their
account in encouraging and improving the produce of the brewery. The
farmer can raise no crop that will pay him better than hops; as, under
proper management, he may reasonably expect to clear, of a good year,
one hundred dollars per acre. Barley will also prove a good crop,
if proper attention be paid to seed, soil, and time of sowing. The
merchant will alike find his account in encouraging the brewery, from
the many advantages derivable from an extensive export of its produce
to the East and West Indies, South America, the Brazils, but
particularly to Russia, where good beer is in great demand; large
quantities are annually sent there from England, at a much higher rate,
it may be presumed, than we could afford to supply them from this
country. All these considerations united seem forcibly to recommend
giving the breweries of the United States every possible encouragement
and extension. Here, it is but justice to state, that the brewers of
New-York deserve much credit for the high improvement they have made in
the quality of their malt liquors within a few years, which seem to
justify the hope that they will continue these advances to excellence,
until they realise the opinion of Combrune and others, that it is
possible to produce a "_malt wine_."
[1] Save five per cent. on brewery sales--a war tax.
[Illustration:
A Malt House.
B Kiln.
C Dropping Room.
D Mill House.
E Brewery.
F Working Store.
G Vat House and Dry Store.
H Bed Room.
I Office.
K Dwelling House.
L Hop Room.
M Stable.
N Brewing Yard.
O Cooper's Shed.
P Steep.]
THE AMERICAN PRACTICAL BREWER AND TANNER
_The best position for placing a Brewery and Malt house, also the
best aspect, with different arrangements of the Utensils._
Cleanliness being as essential in the brewery as in the dairy, it is of
the greatest importance, never to lose sight of it in every part of the
operations, and particularly in selecting the ground and soil to place
a brewery on. The situation to be preferred should be an elevated one,
and the soil either sand or gravel, as it is of great importance in the
preservation of beer that the cellars be dry and sufficiently
ventilated by windows properly disposed. If the cellars of the brewery
be under ground, it would be very desirable to have them kept sweet and
clean by properly constructed sewers, without which, pumping by a hand
or a horse power is a poor substitute, as by this means (which we find
too common in breweries) the washings of the cellars have time to
become putrid, particularly in summer, emitting the most offensive and
unwholesome effluvia, contaminating the atmosphere, and frequently
endangering both the health and lives of the workmen. This is a serious
evil, and should in all cases, as much as possible, be avoided. It is
true, there are times, when a choice of situation cannot be made; in
that case, circumstances must be submitted to, and people do the best
they can. The cellars and coolers of the breweries in this country
should have a northern aspect, and the cellars principally ventilated
from east to west. The windows on the south side of cellars should be
always close shut in summer, and only occasionally opened in winter;
the floors of cellars should be paved with either tile or brick, these
being more susceptible of being kept clean than either pavement or
flags, and not so subject to get out of order. Supposing the brewery to
have all its cellars above ground, which I conceive to be not only
practicable, but, in many cases, preferable to having them under, as
more economical, and more cleanly, particularly where vats for keeping
strong beer are constructed on the plan herein after recommended, in
which it is expected the temperature necessary for keeping beer will be
as securely preserved above, as under ground, and the erections so
constructed, as not only to be air, but fire proof. (See description of
these vats.)
_A description of the form and plan of a Brewery, distribution of the
Vessels, the most judicious and convenient manner of placing them, with
a view to economy, cleanliness, and effect._
The best plan of a well-constructed brewery I conceive to be that of a
hollow, or oblong square, where all is enclosed by one or two gateways,
(the latter the most complete,) parallel to each other. The first
gateway, forming the brewery entrance, to pass through the dwelling
house; the second, or corresponding gateway, to pass through the
opposite side of the square, into an outer yard, well enclosed with
walls and sheds, containing cooper's shop, &c. where all the empty
casks might be securely preserved from the injury of wind and weather.
This yard should be further sufficiently large to afford room for a hay
reek, firewood, dung, &c. The brewery office should be placed in the
passage of the outer gateway, so that every thing going in and out
might be seen by those who are in the office. The dwelling house, vat
house, and working store, to form one side of the brewery. The malt
house, another. The kiln house, dropping room, and stable, a third
side. The brewery, mill house, and hop room, to form the fourth side;
thus completed, it would form a square, and afford security to whatever
was contained within it, when the gates are locked. The sky cooler is,
generally, the most elevated vessel in the brewery, and when properly
constructed, is of great importance in facilitating both brewing and
malting operations, as it usually supplies the whole quantity of water
wanted in both. It commands the copper, and, of course, all the other
vessels of the brewery: it may be so constructed as to form a complete
roof to the mill loft, and in that situation be most conveniently
placed for being filled from the water cistern, which should be placed
contiguous to the mill walk, and so raised to the sky cooler by one or
more pumps worked by the mill, with a one, two, or three horse power,
according to the length of the lever, and the diameter of the mill.
Sky, or water coolers, in general, are square vessels, made of the best
two inch pine plank, properly jointed, from twenty to twenty-five feet
square, laid on strong joists sufficiently close, and trunneled down
(after pressing) with wooden trunnels from end to end, to prevent
starting or warping; the joists are supported by a couple of strong
beams, equally spaced; the sides of these coolers are generally raised
from eighteen inches to two feet; in Europe they are generally leaded
on their inside, but this expense may be saved, if they are properly
made at first, and afterwards kept constantly full of water. In
constructing these coolers, all the joints should be paid with white
paint before laying, and the sides bolted, and screwed down; the better
and easier to effect which, the thickness of the sides may be three
inches after the saw; there should be a roofing all round the sides, to
protect them from the weather; the bottom of the sky cooler should
command the copper back, which should be made to form the cover of the
copper, and to hold a complete charge of the same. These vessels, when
properly constructed, are extremely useful in preventing waste and
accidents by boiling over, also affording to the brewer, the
opportunity of boiling his wort as fiercely as he pleases--a very
important advantage in brewing porter and strong beer. A description of
this back is not necessary, as every set cooper, who knows his
business, is well acquainted with the proper construction of this
vessel. The stuff it is made of should be two inches thick, well
seasoned, and of the best pine plank. Thus placed on the copper, it
should form a complete cover, water and steam tight, so that when the
copper boils over, it will run into the back, and return again by a
plug hole into the copper. The copper cock should be sufficiently
elevated to command the hop cooler; the latter the wort coolers, No. 1
and 2. By thus running the worts from one cooler to another, you afford
them the opportunity of depositing in each their feculencies, and
coming nearly fine to the fermenting tuns, which should be sufficiently
elevated above the troughs and casks to be filled, so that the
operation of cleansing may be easily performed by one or more leaders,
to communicate with a two or three piped tun dish, capable of filling
two or three casks at a time. The mill stones, or metal rollers, should
be sufficiently elevated to grind into the malt bin, placed over the
mash tun, which bin should be sufficiently capacious to hold the whole
grist of malt when ground; this bin is generally constructed in the
form of a hopper, with a slide at the bottom, to let the malt into the
mash tun when the water is ready, by being cooled down to its proper
temperature. I would recommend making the mash tun shallow, so that the
diameter shall be three times as long as the staff of the sides, above
the false bottom. To the mash tun there should be a cover, in two or
more pieces, according to size. The receiver, or underbank, which is
placed under the mash tun, should be sufficiently elevated above
ground, so as to enable the dirty or washing water to run off from its
bottom by a plug hole. The fermenting tuns should be placed in a room
where there is a fireplace, so as to raise the temperature in cold
weather; each tun should be cribbed on its sides, with a stationary
cover on the top. The cribs should be made to answer the sweep of the
vessel, and to be put on or off as occasion, or the temperature of the
season, may require. In one corner of the working store, I would
recommend to have placed a set of drains, two in number, one over the
other; the lower drain should be sufficiently elevated to get a bucket
under it, so as to draw off its contents by a plug hole, placed at one
corner of each drain. These drains will soon pay for themselves, by the
quantity of yest that will be deposited on them, at each time of
drawing them off, while the liquor will get fine, and may be applied in
a variety of ways, to answer the purposes of the brewer, what in
filling, starting in the tun, vatting, &c.
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