Difference between revisions of "Glossary of German Brewing Terms"

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|'''Einmaischverfahren''' || Single decoction
 
|'''Einmaischverfahren''' || Single decoction
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|'''H'''
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| '''Hauptguss''' ||
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|'''N'''
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| '''Nachguss''' ||
 
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Revision as of 15:34, 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
H
Hauptguss
N
Nachguss
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, dextrins, 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