44. Procedure for maintaining accounts and for inspection.
(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.(2)The brewer shall also enter in the brewing book the quantity and specific gravity before fermentation of the worts collected, the number and description of the vessel or vessels in which the worts were collected, and the date and hour when the entry is made and such entry must be made within one hour after the collection has been completed.(3)The brewer shall enter the true original gravity of the worts, and at all times keep the book on the licensed premises accessible to the Excise Officer mentioned in Sub-rule (2) of Rule 42 or to any Excise Officer superior in rank to such Excise Officer for inspection.(4)The brewing book shall be the property of the Government.(5)In the brewing book, the brewer shall not cancel, obliterate or alter any entry, or make an entry which is incorrect in any respect.
