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American Handy-Book of the Brewing, Malting and Auxiliary Trades (1901) By Robert Wahl and Max Henius This item is not currently in stock. » Notify me when this item is available... Enter your email address below, and we'll notify you as soon as this item becomes available. [read more] Your email: ... See shipping rates for this item ... Email a friend about this item ... Link to this page

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Publisher: Wahl & Henius, 1901.
Hard Cover, 1266 pages, 4.50 x 6.75.
Item #1445

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This 1901 book is one of the most sought-after pre-prohibition brewing titles because of the depth and breadth of the material it contains. Written by venerable Chicago brewing chemists Robert Wahl and Max Henius, the book is basically an A-Z manual for the operation of a brewery, covering everything from raw ingredients to government regulations. The book's subtitle is, "A Book of Ready Reference for Persons Connected with the Brewing, Malting and Auxiliary Trades, Together with Tables, Formulas, Calculations, Bibliography and Dictionary of Technical Terms. Copiously Illustrated." The book was issued in several editions up through the 1930s, but this 1901 copy is the first edition, and the most difficult one to find.

PARTIAL CHAPTER LIST:

• Refrigeration
• Pumps
• Brewery Buildings
• Chemistry
• Brewing Materials
• Micro-Organisms
• Yeasts and Fermentation
• Pure Yeast Culture
• Malt House Outfit
• Maltings Operations
• Brewery Outfit
• Brewery Operations
     - General Outline
     - Properties of Beer
     - Composition of Beer
     - Beers Classified
     - Wort
     - Principles of Mashing
     - Diastase and Starch
     - Peptase and Albumen
     - Mashing Methods and Character of Beer
     - Mashing Operations
     - Mashing Systems
     - Rice and Corn in Brewing
     - Prepared Corn
     - Pure Starch
     - American Lager Beer
     - Treatment of Unmalted Cereals
     - Wahl's Lautermash Method
     - Anton Schwarz's After-mash Method
     - Pressure Mashing
     - Export Beers
     - Extra Pale Beers
     - The Mast at Rest
     - Running off the Wort
     - Sparging
     - Slow Flow of the Wort
     - Boiling the Wort
     - Break of Wort
     - Bottle Beer
     - Hopping the Wort
     - Cooling
     - Influence of Different Materials and Mashing Methods
     - Fermenting Cellar Operations
     - Storage Cellar Operations
     - Chip Cellar Operations
     - Special American Bottom-Fermentation Beers
     - Production of Thick Mash Beers in Germany and Austria
     - Top-Fermentation Beers in the U.K., America and Germany
     - Composition of Various Beers, Tables
     - Brewing Losses from Malt Mill to Platform
• Utilization of the By-Products of the Brewery
• The Bottling Department of a Modern Brewery
• Figuring in the Brewery
• The Brewer's Chemical Laboratory
• The Brewer's Microscopical Laboratory
• Lubricants and Lubrication
• Legal Relations of the Brewer
• Beer Dietetics and Economics
• Miscellaneous Information
• Bibliography
• Dictionary of Technical Terms
• Publications Consulted
• Index