The American Practical Brewer and Tanner   By: Joseph Coppinger

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