Glossary of German Brewing Terms

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