Difference between revisions of "Glossary of German Brewing Terms"

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Revision as of 01:51, 8 August 2008

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