A Practical Treatise on Brewing/Raw or Return Worts
RAW OR RETURN WORTS.
Raw or return worts are now universally used in all great brewing establishments. It is, however, a very questionable point, whether the apparent extra gravity derived from the said raw worts, is of much value, or even worth taking. In brewing ale or any description of beer of very high specific gravity, raw worts cannot well be dispensed with, as we should not get the proper extract from the malt, so as to throw it into the beer, without turning over in the mash-tun a much greater quantity of liquor than is wanted for the production of beers of that gravity; but wherever we have an opportunity of turning over the malt about six barrels per quarter, there can be little doubt but that the whole gravity worth having can be obtained without having recourse to a raw wort in the mash-tun. The sparging machine bringing off the worts at not above one lb. gravity, renders a return wort a matter of very inferior consequence: as, however, some valuable extract may remain in the hops, a sufficient quantity of liquor may be turned over them to displace it. We have known brewers so anxious to make apparently very high gravities from their malt, as even to turn over to the extent of three and four barrels per quarter, after having already turned over at least six barrels per quarter.
It may be observed, however, that the beer brewed from these long raw worts, not only uniformly tasted poor, but was very much inclined to get forward or acid. We therefore strongly recommend to brewers to be satisfied with the extracts usually obtained, rather than to run the risk of acidity, by getting mucilage or other extraneous matter from the malt: which, however much it may buoy up the instrument, adds nothing to the quality of the beer.
Two barrels per quarter of raw wort are decidedly as much as ever ought to be attempted, and more will do harm rather than good. It is a disputed point whether hot or cold liquor should be applied in taking the raw worts. The point is of very little importance; but the temperature of the liquor should never exceed 160° or 170°.
An opinion prevails that the raw wort should never be turned over in the first mash next day, but be reserved for the subsequent mashes. The sooner the raw wort can be used the less risk we run of unsoundness; and any one, upon reflection, will see that turning all the raw wort over in the first mash is the surest mode of getting the soundest and best extract. When turned all over in the first mash, much about the additional gravity, contained in the raw wort, will be shown in the tap; and what remains in the grains will be much better washed out by hot liquor alone, than when it is mixed with raw wort.