The London and Country Brewer | Page 7

much as possible, because it very much hurts the Drink that is made from Malt mixed with it, by its nauseous Scent and Taste, as may be perceived by the Ointment made with it that bears its Name: I knew a Victualler that bought a parcel of Malt that this weed was amongst, and it spoiled all the Brewings and Sale of the Drink, for it's apt to cause Fevers, Colicks and other Distempers in the Body.
Darnel is a rampant Weed and grows much amongst some Barley, especially in the bad Husbandman's Ground, and most where it is sown with the Seed-barley: It does the least harm amongst Malt, because it adds a strength to it, and quickly intoxicates, if there is much in it; but where there is but little, the Malster regards it not, for the sake of its inebriating quality.
There are other Weeds or Seeds that annoy the Barley; but as the Screen, Sieve and throwing will take most of them out, there does not require here a Detail of their Particulars. Oats malted as Barley is, will make a weak, soft, mellow and pleasant Drink, but Wheat when done so, will produce a strong heady nourishing well-tasted and fine Liquor, which is now more practised then ever.

CHAP. III.
To know good from bad Malts.
This is a Matter of great Importance to all Brewers, both publick and private, for 'tis common for the Seller to cry all is good, but the Buyer's Case is different; wherefore it is prudential to endeavour to be Master of this Knowledge, but I have heard a great Malster that lived towards Ware, say, he knew a grand Brewer, that wetted near two hundred Quarters a Week, was not a judge of good and bad Malts, without which 'tis impossible to draw a true length of Ale or Beer. To do this I know but of few Ways, First, By the Bite; Is to break the Malt Corn across between the Teeth, in the middle of it or at both Ends, and if it tasteth mellow and sweet, has a round body, breaks soft, is full of flower all its length, smells well and has a thin skin, then it is good; Secondly, By Water; Is to take a Glass near full, and put in some Malt; and if it swims, it is right, but if any sinks to the bottom, then it is not true Malt, but steely and retains somewhat of its Barley nature; yet I must own this is not an infallible Rule, because if a Corn of Malt is crack'd, split or broke, it will then take the water and sink, but there may an allowance be given for such incidents, and still room enough to make a judgment. Thirdly, Malt that is truly made will not be hard and steely, but of so mellow a Nature, that if forced against a dry Board, will mark and cast a white Colour almost like Chalk. Fourthly, Malt that is not rightly made will be part of it of a hard Barley nature, and weigh heavier than that which is true Malt.

CHAP. IV.
Of the Nature and Use of Pale, Amber and Brown Malts.
The pale Malt is the slowest and slackest dryed of any, and where it has had a leisure fire, a sufficient time allowed it on the Kiln, and a due care taken of it; the flower of the grain will remain in its full quantity, and thereby produce a greater length of wort, than the brown high dryed Malt, for which reason it is sold for one or two shillings per Quarter more than that: This pale Malt is also the most nutritious sort to the body of all others, as being in this state the most simple and nearest to its Original Barley-corn, that will retain an Alcalous and Balsamick quality much longer than the brown sort; the tender drying of this Malt bringing its body into so soft a texture of Parts, that most of the great Brewers, brew it with Spring and Well-waters, whose hard and binding Properties they think agrees best with this loose-bodied Malt, either in Ales or Beer's and which will also dispense with hotter waters in brewing of it, than the brown Malt can. The amber-colour'd Malt is that which is dryed in a medium degree, between the pale and the brown, and is very much in use, as being free of either extream. Its colour is pleasant, its taste agreeable and its nature wholsome, which makes it be prefer'd by many as the best of Malts; this by some is brewed either with hard or soft waters, or a mixture of both.
The brown Malt is the soonest and highest dryed of any, even till it is so hard, that it's difficult