Mashing in the mid 19th century

This is an extract from the 1850 to 1880 chapter of "Beer, Ale and Malt Liquor". The three-mash scheme described here was already obsolescent by the 1850s, with simpler systems becoming more popular. As the Scottish method of sparging spread to England.

Water was heated to 184º F in the liquor copper and transferred to the mash tun. When the water had cooled to about 180º F the malt was dropped from the hopper into the mash tun and mixed well with the water.

The precise mashing temperature varied depending on the type of water, malt and the brewer's preference. In general, hard water required a lower temperature. (Source: "The Brewer" by William Loftus, 1856, pages 34-35.)

In mild weather, these were the striking temperatures recommended by Loftus:

Mid-19th century multiple mash scheme
	hard water	soft water
1st mash	178º F	182º F
2nd mash	184º F	188º F
3rd mash	188º F	186º F
Source:
"The Brewer" by William Loftus, 1856, page 36.

The first mash lasted at least two hours, longer as long as the temperature could be kept above 146º F. The remaining two mashes were between one and two hours. (Source: "The Brewer" by William Loftus, 1856, page 37.)

The third mash was either mixed with the other two worts, kept as a return for a later brew of used to make Table Beer.  (Source: "The Brewer" by William Loftus, 1856, page 38.)

Any remaining extract left in the grains could be retrieved by mixing with water (one barrel for every 1.25 quarters of malt) at a temperature of 198º F. After strirring and allowing the mash to stand for 30 minutes, it was put into the copper with some spent hops and, with the fire damped, allowed to stand all night. By the next day, evaporation had reduced the volume by a third and brought the gravity up tp 1022-25º. This was used to make a Table Beer.  (Source: "The Brewer" by William Loftus, 1856, page 39.)