Glossary of German Brewing Terms
From German brewing and more
A | ||
Anstellen | The pitching of the yeast | |
Anschwänzen | The addition of sparge water during the lauter process | |
D | ||
Dreimaischverfahren | Triple decoction | |
E | ||
Einmaischverfahren | Single decoction | |
S | ||
Stammwürze | The German brewer's equivalent of original gravity or original extract. It is expressed in weight % and indicates the amount of extract (sugar, dextrions, proteins, minerals ...) that was dissolved in the pitched wort. For all practical purposes, the weight % scale is identical to the Plato scale and the Stammwürze value can be seen as the original extract in degree Plato. | |
Sudhaus | Brewhouse. Where the hot brewing processes take place. | |
Z | ||
Zweimaischverfahren | Double decoction |