How to interpret brewing records - part eight: Scottish format mashing

Today we're looking at the meat of the process, mashing.

Scottish mashing schemes were way simpler than those in London. With just a single infusion and a sparge. Or maybe two sparges.

Let's go through column by column.

Mashing Heat
"63" Strike heat: 163º F
"52" Initial heat: 152º F
".4" don't know what this is.

Hours stood
"2" Time mash left to rest: 2 hours
"19" Not sure what this is. Could be a vessel number.

Inches in Tun
An inch measurement is the distance from the brim of a vessel to the surface of the liquid in it. I think these are tap temperatures for the mash. So 157.6º F, 146º F, 144º F and 135º F.

Sparge heats
Pretty self explanatory: 163º F and 160º F.

Falling heats
Tap temperatures for the sparge: 149.1º F, 153º F, 155º F and 157º F.

Gravities
"94" Gravity of the first wort: 1094º.
"2" Gravity of the last wort: 1002º. 

We'll be looking at what happened in the copper next.