(1)The brewer shall enter correctly in the brewing book at least twenty-four hours before beginning to mash any malt, etc., or to dissolve any sugar-(a)the day and hour of brewing, with the date of making the entry;(b)at least two, hours before the time entered for mashing or dissolving, the quantity of malt and unmarred corn, rice, ricegrits, flaked rice, maize grits, flaked maize, separately;(c)other similar preparations and quantity of sugar to be used; and(d)the hour when all the worts will be drawn off, the grain in the mash tun.
