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Brick masonry construction techniques

Short answer

Soak bricks before use, use correct mortar mix, employ English or Flemish bond with full joints about 10 mm thick and queen closers. Keep courses level and plumb, limit daily height to 1–1.5 m, tooth unfinished work, install DPC and lintels, and cure for at least 7 days.

Write down the construction techniques to be considered while constructing brick masonry.

Good brick masonry depends on workmanship as much as on material. The main points to be followed are:

  1. Quality of bricks: use well-burnt, uniform bricks of specified strength (not less than 3.5 N/mm2^2 for load-bearing work). Soak the bricks in clean water for at least 2 to 3 hours before laying so that they do not absorb water from the mortar.
  2. Mortar: proportion and mix as designed (e.g. 1:4 or 1:6 cement:sand); the sand should be clean and well graded. Use cement mortar within 30 minutes of mixing; do not re-temper stiff mortar.
  3. Bond: use English or Flemish bond so that the vertical joints (perpends) of successive courses do not coincide; use closers at the end of each course; lay bricks with the frog up and with full header or stretcher faces.
  4. Joints: bed and cross joints fully filled with mortar; joint thickness about 10 mm; joints struck, flush or raked for plastering, with a raking depth of about 12 mm.
  5. Line, level and plumb: check with a plumb bob, spirit level and string line; keep each course horizontal. Raise the corners first.
  6. Rate of rise: do not raise the work more than about 1.0 to 1.5 m in one day, so that the lower courses are not crushed or displaced. Where work stops, leave toothing (not a steep rake) for later joining.
  7. Damp-proof course (DPC) at plinth level; lintels over openings with at least 200 mm bearing.
  8. Curing: keep the wall wet for at least 7 days; protect it from rain, sun and frost.
  9. Scaffolding and safety: use independent scaffolding; keep holes for scaffolds to a minimum and fill them properly.

✓ Answer checked by Claude Sonnet 5.5

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