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 |
S | |
Stammwürze | The German 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 |