Difference between revisions of "Glossary of German Brewing Terms"
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| − | |'''Stammwürze''' || The German brewer's equivalent of original gravity or original extract. It is expressed in weight % and indicates the amount of extract (sugar, | + | |'''Stammwürze''' || The German brewer's equivalent of original gravity or original extract. It is expressed in weight % and indicates the amount of extract (sugar, dextrins, 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. |
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|'''Sudhaus''' || Brewhouse. Where the hot brewing processes take place. | |'''Sudhaus''' || Brewhouse. Where the hot brewing processes take place. | ||
Revision as of 01:58, 8 August 2008
| 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, dextrins, 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 |
