TAPS.
Of the Produce of Taps, according to the Number of Barrels turned on the Malt.
Many erroneous accounts have been given as to the quantity of water, or more properly of wort, retained by the malt, after draining off the first mash: as this may be considered a point of some importance to young brewers, as a check or guide for ascertaining that no mistakes have been made in turning on the different quantities of liquor, we shall here insert our own observations on the subject. The results, however, will vary a little, according to the depth of the malt in the mash-tun, the greater depth producing more extract, and vice versâ.
When the first mash is drained off, fine malts will retain about 4 gallons per bushel, or 32 gallons per quarter; inferior malts will retain 4½ gallons per bushel, or 36 gallons per quarter, more or less, according to quality, affording a sure guide to ascertain the quantities of liquor which have been used in mashing.
Thus, if brewing 10 quarters of malt we mash with 20 barrels, we should find in the under-back or copper from 10 to 11 barrels, or perhaps, sometimes, a few gallons more of wort, according to the quantity of the malt, and its depth in the mash-tun; Whatever additional quantity of liquor may be turned on during the first mash, we should find that additional quantity in the worts when collected.
In the after mashings we generally find that the malt will yield a little more than the quantity turned on, which may be easily accounted for by the decrease in the bulk of the malt after every subsequent mashing.