Difference between revisions of "Glossary of German Brewing Terms"
From German brewing and more
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|'''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 | |'''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 | ||
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Revision as of 01:53, 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 |
