Difference between revisions of "Glossary of German Brewing Terms"

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|'''Anschwänzen''' || The addition of sparge water during the lauter process  
 
|'''Anschwänzen''' || The addition of sparge water during the lauter process  
 
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|'''D'''
 
|'''D'''
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|'''Dreimaischverfahren''' || Triple decoction
 
|'''Dreimaischverfahren''' || Triple decoction
 
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|'''E'''
 
|'''E'''
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|'''Einmaischverfahren''' || Single decoction
 
|'''Einmaischverfahren''' || Single decoction
 
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|'''S'''
 
|'''S'''
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|'''Sudhaus''' || Brewhouse. Where the hot brewing processes take place.
 
|'''Sudhaus''' || Brewhouse. Where the hot brewing processes take place.
 
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|'''Z'''
 
|'''Z'''

Revision as of 01:58, 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