Difference between revisions of "Glossary of German Brewing Terms"
From German brewing and more
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|'''Einmaischverfahren''' || Single decoction | |'''Einmaischverfahren''' || Single decoction | ||
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| + | | '''Hauptguss''' || | ||
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| + | | '''Nachguss''' || | ||
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Revision as of 15:34, 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 | |
| H | ||
| Hauptguss | ||
| N | ||
| Nachguss | ||
| 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 |
