I shall now mention two or three Particulars relating to Malt, which may
help those who are unacquainted with brewing: In the first place, the
general Distinctions, between one Malt and another, is only that one is
high dried, the other low dried; that which we call high dried, will, by
brewing, produce a Liquor of a brown, deep Colour; and the other, which is
the low dried, will give us a Liquor of a pale Colour. The first is dried
in such a manner, as may be said rather to be scorch'd than dried, and will
promote the Gravel and Stone, and is much less nourishing than the low
dried, or pale Malt, as they call it; for all Corn in the most simple way
is the most feeding to the Body. I have experienc'd too, that the brown
Malt, even tho' it be well brewed, will sooner turn sharp than the pale
Malt, if that be fairly brewed. I am told, that a Gentleman in
_Northamptonshire_ has dried Malt upon the Leads of a House, and has made
very good Drink of it: And the Method of drying Malt by hot Air, which was
once proposed to the Publick, will do very well for a small quantity, but
'tis much too tedious to be ever rendered profitable; however, any means
that can be used to dry Malt without parching of it, will certainly
contribute to the goodness of the Malt.
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