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Publisher: Henry Carey Baird, 1873.
Hard Cover, 199 pages, 5.25 x 7.75.
Item #1452
Here is the 1873 edition of M.L. Byrn's American brewing book, Complete Practical Brewer. After its initial publication in 1852, several reprints were issued by the Philadelphia publisher. This 1873 edition is particularly difficult to find -- only 2 copies are known to exist in American libraries. Byrn was one of the first to give brewers an American-published brewing manual, though he focuses mainly on what he calls "The English System" and "The Scotch System" of brewing. A number of recipes are included, among them Burton ale, Windsor ale, Bavarian beer, Welsh ale, Reading ale, Wirtemberg ale, and others. All in all a fabulous resource for brewers and historians, not to mention super rare. TABLE OF CONTENTS: • Grain used for brewing
• Malting
• Brewing
• Ale and beer
• Plan, machinery, and utensils of a great brewery
• Practical processes of brewing
• Scotch system of brewing ale
- Mashing
- Boiling the worts
- Cooling the worts
- Fermentation
- Cleansing
• English system of brewing ale
- Mashing
- Boiling the worts
- Cooling
- Fermentation
- Cleansing
• Brewing of porter
- Mashing
- Boiling
- Cooling
- Fermentation
- Cleansing
• Ale-brewing on a small scale, suitable for brewers
• In the interior of the states
• Ale made by private families, in some parts of england
• Ale brewed by families of distiniction in england
• Small beers
- Root beer
- Ginger pop
- Mead
- Spruce beer
• Brewing of cider
- Gathering the fruit
- Grinding the fruit
- Pressing the ground fruit
- Fermentation, racking, and cleansing
- Bottling the liquor
- Cider casks
• Burton ale
• Windsor ale
• Bavarian beer
• Table beer, from bran and shorts
• Ginger wine
• Substitute for brewer's yeast
• Currant wine
• Small beer for shipping
• Welsh ale
• Reading ale
• Wirtemberg ale
• Hock
• Scurvy-grass ale
• Dorcester ale
• Bottling beer
• Filtering operation
• Cultivation of hops
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