_For Brewing Entire Guile Small Beer_.


On the first Liquor they throw some hully Malt to shew the break of it,
and when it is very sharp, they let in some cold Liquor, and run it into
the Tun milk warm; this is mash'd with thirty or forty pulls of the Oar,
and let stand till the second Liquor is ready, which must be almost
scalding hot to the back of the Hand, then run it by the Cock into the
Tun, mash it up and let it stand an Hour before it is spended off into the
Under-back: These two pieces of Liquor will make one Copper of the first
wort, without putting any fresh Malt on the Goods; the next Liquor to be
Blood-warm, the next sharp, and the next cool or cold; for the general way
in great Brewhouses is to let a cool Liquor precede a sharp one, because
it gradually opens the Pores of the Malt and Goods, and prepares the way
for the hotter Liquor that is to follow.


_The several Lengths or Quantities of Drinks that have been made from
Malt, and their several Prices, as they have been sold at a common
Brewhouse_.


For Stout-Beer, is commonly drawn one Barrel off a quarter of Malt, and
sold for thirty Shillings _per_ Barrel from the Tun. For Stitch or strong
brown Ale, one Barrel and a Firkin, at one and twenty Shillings and
Fourpence _per_ Barrel from the Tun. For common brown Ale, one Barrel and
a half or more, at sixteen Shillings _per_ Barrel, that holds thirty two
Gallons, from the Tun. For Intire small Beer, five or six Barrels off a