Difference between revisions of "Glossary of German Brewing Terms"

Revision as of 01:57, 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
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

@@ Line 5: / Line 5: @@
 |-
 |'''Anschwänzen''' || The addition of sparge water during the lauter process
+|-
+|'''D'''
+|-
+|'''Dreimaischverfahren''' || Triple decoction
+|-
+|'''E'''
+|-
+|'''Einmaischverfahren''' || Single decoction
 |-
 |'''S'''
 |-valign="top"
-|'''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 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
 |
 |}