https://wiki.homebrewtalk.com/api.php?action=feedcontributions&user=Chapka&feedformat=atomHome Brewing Wiki - User contributions [en]2024-03-28T17:03:31ZUser contributionsMediaWiki 1.31.7https://wiki.homebrewtalk.com/index.php?title=Lactic_acid&diff=10270Lactic acid2009-02-03T21:18:46Z<p>Chapka: </p>
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<div>[[Category:Beer]]<br />
[[Category:Beer chemistry]]<br />
{{articleStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Lactic_acid&diff=10269Lactic acid2009-02-03T21:17:58Z<p>Chapka: </p>
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<div>[[Category:Beer]]<br />
[[Category:Cheese]]<br />
[[Category:Dairy products]]<br />
[[Category:Pickling]]<br />
{{beerStub}}<br />
{{cheeseStub}}<br />
{{dairyStub}}<br />
{{pickleStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Lactic_acid&diff=10268Lactic acid2009-02-03T21:16:31Z<p>Chapka: Redirecting to Acid#Lactic acid</p>
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<div>#REDIRECT[[Acid#Lactic acid]]</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Saccharomyces_cerevisiae&diff=10264Saccharomyces cerevisiae2009-01-28T20:11:41Z<p>Chapka: </p>
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<div>{{articleStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Saccharomyces_cerevisiae&diff=10263Saccharomyces cerevisiae2009-01-28T20:11:30Z<p>Chapka: never mind...</p>
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<div></div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Saccharomyces_cerevisiae&diff=10262Saccharomyces cerevisiae2009-01-28T20:10:38Z<p>Chapka: Redirecting to Category:Saccharomyces cerevisiae</p>
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<div>#REDIRECT[[:Category:Saccharomyces cerevisiae]]</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Category:Yeast&diff=10261Category:Yeast2009-01-28T19:59:20Z<p>Chapka: /* Types of yeast */</p>
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<div>[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
<br />
'''Yeast''' is a single-celled organism used to create [[beer]], [[wine]], [[mead]], [[cider]], and most other [[fermented beverages]]. Yeast converts [[sugar]] into, among other things, [[alcohol]] and [[carbon dioxide]].<br />
<br />
== Types of yeast ==<br />
<br />
There are thousands of known strains of yeast, and scientists believe only a small percentage of strains have been discovered and categorized. For beer and wine brewing, only a few simple varieties are commonly used.<br />
<br />
The main strains of yeast used in beer and wine production are from the genus '''Saccharomyces''', primarily [[Saccharomyces cerevisiae]] (top-fermenting ale yeast), [[Saccharomyces carlsbergensis]] (lager yeast, also called [[Saccharomyces pastorianus]]), and [[Saccharomyces bayanus]]. Within these species, there are as many varieties of yeast as there are beer and wine. Some yeasts are very neutral in profile and clean-fermenting, adding little flavor, while others, such as Belgian or wheat beer yeasts, give distinctive characteristics to beers with which they are used.<br />
<br />
Some beers are fermented with other yeast species, such as [[Brettanomyces]]. Because these beers were often traditionally fermented in open fermenters rather than inoculated with pure yeast strains, these are often known as [[wild yeast]].<br />
<br />
Technically, [[bacteria]] are a separate type of organism from yeast, which is a fungus. However, many strains of bacteria are used to contribute flavors, especially sour flavors, to some types of [[beer]] and other [[fermented beverages]].<br />
<br />
==Forms of Yeast==<br />
<br />
Yeast is available to home brewers and wine makers in either dry or liquid form.<br />
<br />
In addition, yeast may be available from noncommercial sources. [[Wine]] may be fermented with the natural yeast found on the grapes; [[beer]] yeast may be collected and cultured from some bottles of commercial beer, or collected from a previous batch of homebrew.<br />
<br />
===Dry yeast===<br />
{{main|Dry yeast}}<br />
<br />
Dry yeast is comprised of very tiny "grains", making it easy to use, and usually does not require a starter because of its high initial cell count and its own supply of nutrient. It can be pitched directly into the wort or "jump-started" by [[Rehydrating dry yeast|rehydrating]] shortly before pitching. It should be noted that some yeast companies recommend [[Rehydrating dry yeast|rehydration]] of their dry yeast, while others do not. It is therefore important to consult the specification sheet for a particular yeast to find out if it should be [[Rehydrating dry yeast|rehydrated]] before use. Since the packets contain dormant yeast, their shelf life is fairly long and is typically good if used within two years from the date of manufacture if kept under proper storage conditions. The recommended storage temperature for dry yeast is usually below 50°F (10°C) and it is possible to store dry yeast in a freezer because the cell walls have hardened and will not rupture when exposed to the extreme cold. It is important to allow cool yeast packets to come to room temperature before using. This usually takes about an hour and will help to prevent the yeast from being thermally shocked. When these dormant cells are "woken up" via [[Rehydrating dry yeast|rehydration]], they reactivate relatively quickly. Dry yeast is typically available in small packets which contain roughly a teaspoon of these "grains". The typical amount of dried yeast needed for a successful fermentation is approximately 1 to 2 packets to 5 US gallons of wort, but the amount of packets needed can vary with typical cell count and weight of the amount of yeast per packet. Again, it is adviseable to consult the manufacturer specification sheet for a given strain. In terms of variety, the dry yeast strains are somewhat limited because not all strains can be successfully freeze dried and packaged.<br />
<br />
===Liquid Yeast===<br />
{{main|Liquid yeast}}<br />
<br />
While generally more fussy and harder to store than dry yeast, it offers the brewer much more flexibility. Dry yeast comes in a few basic strains; liquid yeast strains number in the hundreds. Many of these strains are very specialized, and lend particular characteristics to beer. Most traditional beer styles of the world have special characteristics that are only achievable by using the specialized yeast strain meant for that style. For example, a German Hefeweizen would taste completely different if it wasn't fermented with Hefeweizen yeast strain, and instead, a Belgian Abbey yeast strain were used. Since many yeasts lend subtle flavors and aromas to beer, liquid yeast allows the brewer to control yet another variable in his/her beer. The other drawback of liquid yeast (aside from the shorter shelf-life) is that the cell count in most commercially available yeast packs is inadequate for inoculating 5 gallons of wort, thus creating the necessity for a starter. However, even given these drawbacks, most advanced homebrewers use liquid yeast in their brews.<br />
<br />
==Using and Culturing Yeast==<br />
<br />
===Yeast Pitching===<br />
{{main|Yeast Pitching}}<br />
<br />
Yeast pitching means more than simply opening the packet or vial and dumping the contents into the fermenter. Taking the time to calculate proper pitching rates and techniques can have a marked improvement on your beer.<br />
<br />
===Yeast Starters===<br />
{{main|Yeast Starters}}<br />
<br />
Yeast Starters are used to boost the starting population of [[yeast]] before pitching it into the [[wort]]. They are usually prepared a few days before brewing, but they can be stored for longer if refrigerated. Using yeast starters generally results in a shorter [[lag time]] and a quicker [[fermentation]].<br />
<br />
===Yeast Washing===<br />
{{main|Washing yeast}}<br />
<br />
Washing yeast is a procedure that is used to separate the yeast from the trub left over after a beer has completed primary fermentation.<br />
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===Storing yeast===<br />
{{main|Storing yeast}}<br />
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Storing yeast is not as simple as throwing it in a box and forgetting about it. Both dry and liquid yeast must be kept cold in order to keep it dormant until it is time to pitch. The recommended storage temperature for most freeze dried yeast is below 46°F (8°C) and it may be stored in the freezer. Average shelf life is approximately two years from the date of manufacture under proper conditions. Liquid strains should be kept in the range of 33-38°F (0.55-3.33°C) and should be used relatively soon after the date of manufacture, although many unofficial reports claim viability can easily exceed one year. In order to freeze large quantities of liquid yeast the consensus is that it be added to spent beer before freezing. Cultures are commonly stored in an equal amount of yeast slurry to glycerol. The reason for either of these procedures is to prevent the cell walls from rupturing when frozen.<br />
<br />
===Freezing yeast===<br />
{{main|Freezing yeast}}<br />
<br />
Freezing yeast is also a delicate process that requires some skill and consideration.<br />
<br />
=== Making a Yeast Bank ===<br />
{{main|Yeast bank}}<br />
<br />
See this forum thread for detailed instructions on making your own yeast bank courtesy of [http://www.homebrewtalk.com/showthread.php?t=35891 FlyGuy] from the [http://www.homebrewtalk.com HomeBrewTalk.com] forums.<br />
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===Reusing yeast===<br />
<br />
Used Yeast still in the primary fermenter, or a "yeast cake", may be used again to achieve fermentation of a subsequent batch. This is extremely easy to do, but there is some discussion as to whether fresh yeast would achieve better results. The number of yeast cells in a yeast cake is more than a typical starter, and without washing, will retain some flavors from the previous batch.<br />
<br />
==Sources of commercial yeast==<br />
<br />
There are two primary companies that provide liquid yeast strains for the homebrewer: [[White Labs]] (offering 46 different styles of beer yeast) and [[Wyeast]] (offering 48 types of beer yeast). White Labs yeasts come in vials, while Wyeast come in what are called "smack packs," or small pouches which are crushed to activate them before pitching them into the liquid to be fermented. There are also many other companies which sell various types of dry and liquid yeasts, such as [[Fermentis]], [[Danstar]] and [[Brewtek]].<br />
In General, liquid yeast offers a much larger selection of yeast, offering yeasts specific to many different styles. Dry yeasts are introducing new styles all of the time, but lag far behind liquid yeast options.</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Bock&diff=10256Bock2009-01-25T15:29:56Z<p>Chapka: /* Eisbock */</p>
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<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Lager styles]]<br />
[[Category:German beer styles]]<br />
<br />
'''Bock''' is a general term used to describe a number of usually strong, usually dark malty German lagers that developed in [[Munich]], based on the influence of the traditional brewers of [[Einbeck]].<br />
<br />
==History of Bock==<br />
<br />
The name "Bock" refers to the city of [[Einbeck]], in Saxony. During the heyday of the Hanseatic League, Einbeck was a brewing center whose beer was famous throughout Europe. However, the modern style was created in Munich in the 17th Century based on Einbeck models.<br />
<br />
==Types of Bock==<br />
<br />
===Bock===<br />
The standard '''Bock''' beer is a strong, dark [[lager]] with a rich malt flavor derived from the use of melanoidin-rich malts, especially Munich malt, and accentuated by [[decoction mashing]].<br />
<br />
===Doppelbock===<br />
Originally brewed as a seasonal specialty by the monks of St. Francis of Paula, all '''Doppelbocks''' are derived from the Paulaner Salvator. Stronger in alcohol and flavor than ordinary bocks, they are usually sweet and often lack significant hop character. Most Doppelbocks resemble a stronger, more concentrated version of the traditional Munich Bock, but some light-colored beers, similar in character to a stronger Helles Bock or Maibock, are also available.<br />
<br />
===Heller Bock===<br />
A '''Heller Bock''', sometimes called '''Helles Bock''', is essentially a Bock beer brewed with lighter malts. It usually features less of a melanoidin or [[Munich malt]] character and sometimes a more pronounced hop aroma and flavor. <br />
<br />
===Maibock===<br />
Sometimes used as a synonym for '''Helles Bock''', although some consider true '''Maibock''' to be a stronger beer brewed seasonally for drinking at festivals.<br />
<br />
===Weizenbock===<br />
Also called '''Weissbock''', this style is a stronger, maltier version of a [[Dunkelweizen]]. A cross between a [[Weizen]] and a Bock, it is described more fully in the entry on [[Weizen]].<br />
<br />
===Eisbock===<br />
An '''Eisbock''' is a '''Doppelbock''' that has undergone an additional step in processing. After fermentation, the beer is cooled below the freezing point of water. The water can then be lifted out of the beer, leaving the liquid alcohol behind. This results in a stronger beer with more concentrated character. Homebrewers should be aware that concentrating a beer by freezing may be illegal in some states, just as home distillation is. Eisbock can also be made from other kinds of bock; for example, an eisbock made with weizenbock is called a '''Weizeneisbock'''.<br />
<br />
In Franconia, Eisbock is referred to as '''G'frorns''', meaning "Frozen".<br />
<br />
===Baby Bock===<br />
{{sectionStub}}<br />
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===Norwegian Bock===<br />
{{sectionStub}}<br />
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===Dutch Bok===<br />
{{sectionStub}}<br />
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===Bock Rauchbier===<br />
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A '''Bock Rauchbier''' is a Bock beer brewed with smoked malt. A traditional Bamberg style, it is more fully described in the entry for [[Rauchbier]].<br />
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===American "Bock"===<br />
<br />
In the United States after [[Prohibition]], many brewers of traditional American [[Pale Lager]] also brewed a darker beer that they called a "Bock". Unlike traditional German bocks, however, these beers were distinguished from [[Pale Lager]] primarily by their color; they lacked the rich malty flavors of the German beers. Often American bocks were colored with a small amount of dark malt, or simply with a neutral-flavored [[food coloring]]. Those made with more than just color are better considered as examples of the [[Dark American Lager]] style rather than true Bocks.<br />
<br />
===Urbock===<br />
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'''Urbock''' is a term used by the Einbecker Brauhaus, the most prominent Bock beer brewery remaining in the city of Einbeck, to distinguish its "original" Bock beers from the more famous Munich versions.<br />
<br />
==Brewing Bock==<br />
{{sectionStub}}<br />
<br />
Bock beers were traditionally brewed using a multi-step [[decoction mash]]. Traditional German brewers, and many home brewers, believe that this contributes to the rich malt flavor traditional in the style. For all German bocks except for Helles Bock and Maibock, the caramelization created by decoction mashing is emphasized by the use of a longer-than-usual boil.<br />
<br />
==Competition Styles==<br />
<br />
Both the [[BJCP]] and the [[GABF]] style guidelines recognize Bock beer and many of its traditional variants.<br />
<br />
The GABF also recognizes [[Bock Rauchbier]] as a distinctive style; it is listed under [[Rauchbier]] rather than here. Both organizations also recognize [[Weizenbock]]; those guidelines are listed under [[Weizen]] rather than here.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=5A<br />
|name=Maibock/Helles Bock<br />
|category=Bock<br />
|ibu=23-35+<br />
|srm=6-11<br />
|og=1.064-1.072<br />
|fg=1.011-1.018<br />
|abv=6.3-7.4<br />
|aroma=Moderate to strong malt aroma, often with a lightly toasted quality and low melanoidins. Moderately low to no noble hop aroma, often with a spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May have a light DMS aroma from pils malt.<br />
|appearance=Deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head.<br />
|flavor=The rich flavor of continental European pale malts dominates (pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light DMS flavor from pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops.<br />
|mouthfeel=Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present.<br />
|overall=A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks.<br />
|history=A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.<br />
|comments=Can be thought of as either a pale version of a traditional bock, or a Munich helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoidins. There is some dispute whether Helles ("pale") Bock and Mai ("May") Bock are synonymous. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest), but some believe that Maibock is a "fest" type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.<br />
|ingredients=Base of pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, but boiling is less than in traditional bocks to restrain color development.<br />
|commercial=Ayinger Maibock, Hacker-Pschorr Hubertus Bock, Einbecker Mai-Urbock, Augustiner Hellerbock, Hofbräu Maibock, Capital Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock<br />
}}<br />
<br />
<br />
{{BJCPStyle<br />
|number=5B<br />
|name=Traditional Bock<br />
|category=Bock<br />
|ibu=20-27<br />
|srm=14-22<br />
|og=1.064-1.072<br />
|fg=1.013-1.019<br />
|abv=6.3-7.2<br />
|aroma=Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.<br />
|appearance=Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.<br />
|flavor=Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.<br />
|mouthfeel=Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.<br />
|overall=A dark, strong, malty lager beer.<br />
|history=Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name "bock" is based on a corruption of the name "Einbeck" in the Bavarian dialect, and was thus only used after the beer came to Munich. "Bock" also means "billy-goat" in German, and is often used in logos and advertisements.<br />
|comments=Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.<br />
|ingredients=Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.<br />
|commercial=Einbecker Ur-Bock Dunkel, Aass Bock, Great Lakes Rockefeller Bock<br />
}}<br />
<br />
<br />
{{BJCPStyle<br />
|number=5C<br />
|name=Doppelbock<br />
|category=Bock<br />
|ibu=16-26+<br />
|srm=6-25<br />
|og=1.072-1.096+<br />
|fg=1.016-1.024+<br />
|abv=7-10<br />
|aroma=Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.<br />
|appearance=Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.<br />
|flavor=Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.<br />
|mouthfeel=Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.<br />
|overall=A very strong and rich lager. A bigger version of either a traditional bock or a helles bock.<br />
|history=A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered "liquid bread" by the monks). The term "doppel (double) bock" was coined by Munich consumers. Many doppelbocks have names ending in "-ator," either as a tribute to the prototypical Salvator or to take advantage of the beer's popularity.<br />
|comments=Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.<br />
|ingredients=Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.<br />
|commercial=Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Augustiner Maximator, Weihenstephaner Korbinian, Weltenburger Kloster Asam-Bock, EKU 28, Eggenberg Urbock 23°, Samichlaus, Bell's Consecrator, Moretti La Rossa<br />
}}<br />
<br />
<br />
{{BJCPStyle<br />
|number=5D<br />
|name=Eisbock<br />
|category=Bock<br />
|ibu=25-35+<br />
|srm=18-30+<br />
|og=1.078-1.020+<br />
|fg=1.020-1.035+<br />
|abv=9-14+<br />
|aroma=Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy.<br />
|appearance=Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Pronounced legs are often evident.<br />
|flavor=Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean, lager character.<br />
|mouthfeel=Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.<br />
|overall=An extremely strong, full and malty dark lager.<br />
|history=A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).<br />
|comments=Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are stronger than Eisbocks. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.<br />
|ingredients=Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).<br />
|commercial=Kulmbacher Reichelbräu Eisbock, Eggenberg Urbock Dunkel Eisbock, Niagara Eisbock, Southampton Eisbock<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
<br />
{{GABFStyle<br />
|number=34A<br />
|name=Traditional German Style Bock<br />
|description=Traditional bocks are made with all malt and are strong, malty, medium- to full-bodied, bottom-fermented beers with moderate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters should be minimal.<br />
|og=1.066-1.074 (16.5-18 ºPlato)<br />
|fg=1.018-1.024 (4.5-6 ºPlato)<br />
|alcohol=5-6% (6.3-7.5%)<br />
|bitterness=20-30<br />
|color=20-30 (40-60 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=34B<br />
|name=German Style Heller Bock/Maibock<br />
|description=The German word helle means light colored, and as such, a heller Bock is light straw to deep golden in color. Maibocks are also light-colored bocks. The malty character should come through in the aroma and flavor. Body is medium to full. Hop bitterness should be low, while noble-type hop aroma and flavor may be at low to medium levels. Bitterness increases with gravity. Fruity esters may be perceived at low levels. Diacetyl levels should be very low. Chill haze should not be perceived.<br />
|og=1.066-1.074 (16.5-18.5 ºPlato)<br />
|fg=1.012-1.020 (3 -5 ºPlato)<br />
|alcohol=5-6.4% (6-8%)<br />
|bitterness=20-38<br />
|color=4-10 (8-20 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=35A<br />
|name=German Style Strong Doppelbock<br />
|description=Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt; more so than caramel or toffee malt character. Some elements of caramel and toffee can be evident and contribute to complexity, but the predominant malt character is an expression of toasted barley malt. Doppelbocks are full bodied and deep amber to dark brown in color. Astringency from roast malts is absent. Alcoholic strength is high, and hop rates increase with gravity. Hop bitterness and flavor should be low and hop aroma absent. Fruity esters are commonly perceived but at low to moderate levels.<br />
|og=1.074-1.080 (18-19.5 ºPlato)<br />
|fg=1.014-1.020 (3.5-5 ºPlato)<br />
|alcohol=5.2-6.2% (6.5-8%)<br />
|bitterness=17-27<br />
|color=12-30 (24-60 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=35B<br />
|name=German Style Strong Eisbock<br />
|description=A stronger version of Doppelbock. Malt character can be very sweet. The body is very full and deep copper to almost black in color. Alcoholic strength is very high. Hop bitterness is subdued. Hop flavor and aroma are absent. Fruity esters may be evident but not overpowering. Typically these beers are brewed by freezing a Doppelbock and removing resulting ice to increase alcohol content.<br />
|og=1.092-1.116 (22-27 ºPlato)<br />
|fg=N/A<br />
|alcohol=6.8-11.3% (8.6-14.4%)<br />
|bitterness=26-33<br />
|color=18-50 (36-100 EBC)<br />
}}<br />
<br />
==External Links==<br />
*[http://www.allaboutbeer.com/homebrew/bock.html Brew Styles: Traditional Bock] - All About Beer Magazine</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Iodine_test&diff=10253Iodine test2009-01-24T19:35:13Z<p>Chapka: accidentally deleted - restoring</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer brewing process]]<br />
[[Category:Beer chemistry]]<br />
[[Category:Mashing]]<br />
An iodine test uses the reaction between [[starch]] and iodine to check for the completion of the starch [[conversion|converted]] in the [[mash]]. It is not required to perform such a test, but it is seen as good practice as it would alert the brewer of problems during the mashing process. Reasons for a mash to fail to convert could be improper temperature (faulty thermometer), completely inadequate mash pH or insufficient diastatic power of the malts (large amounts of adjuncts, decoction mashing). <br />
<br />
When mixing starch or large chained dextrines and iodine a color reaction will appear. The darker and more intense the color is, the longer the chains and/or higher the concentration of starch is. [Noonan, 1996]:<br />
<br />
''"Blue-black indicates the presence of native starch (amylose); deep mahagony/red-brown evidences gelatinized starch (amylose fragments and large a-limit dextrins), faint red simple a-limit dextrins. A faint mahagony to violet-reddish reaction denotes a mix of small dextrines. Total mash saccrification (a solution of some small a-limit dextrins with maltotriose, maltose and simple sugars) causes no change in the yellow color of iodine"''<br />
<br />
==How to perform an iodine test==<br />
<br />
An iodine test requires a white saucer, a small bottle of [[iodine]] with a dropper, and a small sample of liquid from the [[mash tun]].<br />
<br />
Let the liquid drip onto the saucer, being careful not to include any solid material such as grain husks, which could give a false positive reading. Then add a drop or two of [[iodine]]. If there is still unconverted [[starch]] in the mash, the [[wort]] will quickly turn dark blue or black.<br />
<br />
Iodine is a poison: regardless of the color, do not return the sample to the [[mash tun]].<br />
<br />
== Iodine test on chalk ==<br />
<br />
Another elegant way of performing an iodine test is to test for iodine on chalk. Take a piece of side walk chalk and drip one drop of mash liquid onto it. This can easily be done with the probe of the thermometer or the mash paddle. Now add a few drops of iodine and observe the reaction. To test again, with a knife cut off of the piece of chalk that was used for the test so you have a clean surface again. The following pictures of an iodine test on chalk were taken during a mash of Briess Pale Malt at 153 *F (67 *C):<br />
<br />
[[Image:iodine_0min.jpg|frame|left| 0 min]] <br />
<br />
The iodine reaction shortly after dough-in. Note the strong dark blue to purple reaction. <br />
<br />
<div style="clear:both;"></div><br />
<br />
[[Image:iodine_10min.jpg|frame|left| 10 min]]<br />
<br />
The iodine reaction 10 min later. As you can see the reaction is significantly less, but there are still many long chained dextrines left.<br />
<br />
<div style="clear:both;"></div><br />
<br />
[[Image:iodine_20min.jpg|frame|left| 20 min]]<br />
<br />
At this point the reaction is only faint and the mash is almost converted. Because of the high diastatic power of the pale malt and a relatively high mash temperature the conversion was done in less than 30 min. However, the mash was done for 60 min since the mash temperature and time were chosen to achieve a targeted fermentability.<br />
<br />
<div style="clear:both;"></div><br />
<br />
[[Image:iodine_30min.jpg|frame|left| 30 min]]<br />
<br />
No significant reaction left after 30 min.<br />
<br />
<div style="clear:both;"></div><br />
<br />
[[Image:iodine_50min.jpg|frame|left| 50 min]]<br />
<br />
The same after 50 min.<br />
<br />
<div style="clear:both;"></div><br />
<br />
== Sources ==<br />
<br />
:[Noonan, 1996] Gregory J. Noonan, ''New Brewing Lager Beer''. Brewers Publications, USA, 1996</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Iodine_test&diff=10252Iodine test2009-01-24T19:34:27Z<p>Chapka: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer brewing process]]<br />
[[Category:Beer chemistry]]<br />
<br />
{{imageNeeded}}<br />
<br />
An '''iodine test''' is used to determine when the [[starch]] in [[grain]] has been fully [[conversion|converted]] into [[sugar]] by the [[mash]].<br />
<br />
==How to perform an iodine test==<br />
<br />
An iodine test requires a white saucer, a small bottle of [[iodine]] with a dropper, and a small sample of liquid from the [[mash tun]].<br />
<br />
Let the liquid drip onto the saucer, being careful not to include any solid material such as grain husks, which could give a false positive reading. Then add a drop or two of [[iodine]]. If there is still unconverted [[starch]] in the mash, the [[wort]] will quickly turn dark blue or black.<br />
<br />
Regardless of the color, do not return the sample to the [[mash tun]].</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Category_talk:Grain&diff=9309Category talk:Grain2008-01-14T16:32:07Z<p>Chapka: /* Articles to be converted */</p>
<hr />
<div>__FORCETOC__<br />
==Grain article template==<br />
<br />
This is a template that can be used to create a new detail page describing a specific brewing grain. Of course, feel free to modify it as suits the individual grain or your preference.<br />
<br />
<nowiki><br />
__FORCETOC__<br />
[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Grain]]<br />
{{maltSummary<br />
|potential=<br />
|color=<br />
|max=<br />
|mash=<br />
|image=<br />
|caption=<br />
|size=<br />
}}<br />
<br />
<br />
''A brief description of the malt, inlcuding alternate names, goes here''<br />
<br />
==Brewing with MALTNAME==<br />
<br />
===General brewing information===<br />
{{sectionStub}}<br />
<br />
===Beer styles===<br />
{{sectionStub}}<br />
<br />
==Commercial malt analyses==<br />
<br />
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.<br />
<br />
===Maltster's Name===<br />
<br />
{{maltAnalysis<br />
|name=<br />
|source=<br />
|year=<br />
|description=<br />
|base=<br />
|color=<br />
|ebc=<br />
|moisture=<br />
|ppg=<br />
|dbfg=<br />
|dbcg=<br />
|c/f=<br />
|hwe=<br />
|cwe=<br />
|other_extract=<br />
|diastatic=<br />
|aa=<br />
|ctime=<br />
|other_diastatic=<br />
|mealy=<br />
|half=<br />
|glass=<br />
|sp=<br />
|tp=<br />
|s/t=<br />
|size=<br />
|other=<br />
}}<br />
</nowiki><br />
<br />
==Articles to be converted==<br />
<br />
I'm planning to go through each of the grain articles, to put them into a more comprehensive set of categories, make sure duplicates are redirected, add more malt info, and so on. For my own convenience, I'm posting a list of all of the current articles on particular types of grain; I'll remove them from the list as I get to them.<br />
<br />
#[[2-Row Malt]]<br />
#[[6-Row Malt]]<br />
#[[Acid Malt]]<br />
#[[Advanced: Conditioning the malt]]<br />
#[[Amber Malt]]<br />
#[[Barley malt]]<br />
#[[Base malt]]<br />
#[[Base malts]]<br />
#[[Belgian Biscuit Malt]]<br />
#[[Belgian Pilsner 2-Row]]<br />
#[[Belgian Wheat]]<br />
#[[Biscuit Malt]]<br />
#[[Black Barley]]<br />
#[[Brewer's rice]]<br />
#[[Brewing additives]]<br />
#[[Brown Malt]]<br />
#[[Brown Porter]]<br />
#[[Brumalt]]<br />
#[[CaraAmber]]<br />
#[[CaraAroma]]<br />
#[[CaraFoam]]<br />
#[[CaraMunich]]<br />
#[[CaraPils]]<br />
#[[CaraRed]]<br />
#[[CaraVienna]]<br />
#[[Carafa]]<br />
#[[Carafa I]]<br />
#[[Carafa II]]<br />
#[[Carafa III]]<br />
#[[Chocolate Malt]]<br />
#[[Chocolate Rye Malt]]<br />
#[[Chocolate Wheat Malt]]<br />
#[[Chocolate malt]]<br />
#[[Crystal 10]]<br />
#[[Crystal 10L]]<br />
#[[Crystal 120]]<br />
#[[Crystal 120L]]<br />
#[[Crystal 150]]<br />
#[[Crystal 150L]]<br />
#[[Crystal 20]]<br />
#[[Crystal 20L]]<br />
#[[Crystal 30]]<br />
#[[Crystal 30L]]<br />
#[[Crystal 40]]<br />
#[[Crystal 40L]]<br />
#[[Crystal 60]]<br />
#[[Crystal 60L]]<br />
#[[Crystal 80]]<br />
#[[Crystal 80L]]<br />
#[[Crystal 90]]<br />
#[[DME]]<br />
#[[Dark Wheat]]<br />
#[[Debittered Black Malt]]<br />
#[[Dextrine Malt]]<br />
#[[Dry Malt Extract]]<br />
#[[Extract]]<br />
#[[Fermentable adjuncts]]<br />
#[[Flaked grain]]<br />
#[[Flaked maize]]<br />
#[[Gambrinus Honey Malt]]<br />
#[[German Pilsner 2-Row]]<br />
#[[German Wheat]]<br />
#[[Grain Mill]]<br />
#[[Grain cultivation]]<br />
#[[Grain syrup]]<br />
#[[Grits]]<br />
#[[Home malting]]<br />
#[[Honey Malt]]<br />
#[[Kettle specialty grains]]<br />
#[[Kiln]]<br />
#[[Kilned]]<br />
#[[Kilned malt]]<br />
#[[Kilned malts]]<br />
#[[LME]]<br />
#[[Lager Malt]]<br />
#[[Liquid Malt Extract]]<br />
#[[Maize]]<br />
#[[Maize grits]]<br />
#[[Malt]]<br />
#[[Malt extract]]<br />
#[[Malted Barley]]<br />
#[[Malted Oats]]<br />
#[[Malted barley]]<br />
#[[Malting]]<br />
#[[Malts]]<br />
#[[Malts Chart]]<br />
#[[Maltsters]]<br />
#[[Maris Otter]]<br />
#[[Melanoidin Malt]]<br />
#[[Melanoidin malt]]<br />
#[[Micronized grain]]<br />
#[[Mild Malt]]<br />
#[[Millet]]<br />
#[[Milling]]<br />
#[[Munich 10]]<br />
#[[Munich 20]]<br />
#[[Munich Malt]]<br />
#[[Munich malt]]<br />
#[[Oat Malt]]<br />
#[[Oat malt]]<br />
#[[Oatmeal]]<br />
#[[Optic]]<br />
#[[Peat-smoked malt]]<br />
#[[Peated Malt]]<br />
#[[Pilsner Malt]]<br />
#[[Quinoa]]<br />
#[[Rauchmalz]]<br />
#[[Rice]]<br />
#[[Rice Malt]]<br />
#[[Roasted Barley]]<br />
#[[Roasted barley]]<br />
#[[Rye]]<br />
#[[Rye malt]]<br />
#[[Six-row barley]]<br />
#[[Six-row malt]]<br />
#[[Smoked Malt]]<br />
#[[Smoked malt]]<br />
#[[Smoked malts]]<br />
#[[Sorghum]]<br />
#[[Special Roast]]<br />
#[[Spelt]]<br />
#[[Spelt malt]]<br />
#[[Steep]]<br />
#[[Steeping]]<br />
#[[Stewed malt]]<br />
#[[Toasted Malt]]<br />
#[[Torrified grain]]<br />
#[[Two-row barley]]<br />
#[[Two-row malt]]<br />
#[[UK Pilsner 2-Row]]<br />
#[[Unmalted]]<br />
#[[Unmalted barley]]<br />
#[[Unmalted grain]]<br />
#[[Unmalted roasted grain]]<br />
#[[Victory Malt]]<br />
#[[Wheat Malt]]<br />
#[[Wheat malt]]<br />
<br />
==Discussion==<br />
<br />
I'm going to try to make a start at reorganizing and standardizing the pages on brewing grains and malts.--[[User:Chapka|Chapka]] 08:25, 30 October 2007 (CDT)</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Caramel_Wheat_Malt&diff=9308Caramel Wheat Malt2008-01-14T16:31:16Z<p>Chapka: Redirect for caps</p>
<hr />
<div>#REDIRECT[[Caramel wheat malt]]</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=CaraWheat&diff=9307CaraWheat2008-01-14T16:30:25Z<p>Chapka: re-redirect</p>
<hr />
<div>#REDIRECT [[Caramel wheat malt]]</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Caramel_wheat_malt&diff=9306Caramel wheat malt2008-01-14T16:30:16Z<p>Chapka: New page: __FORCETOC__ Category:Beer Category:Beer ingredients Category:Grain Category:Wheat Category:Steeping grains Category:Crystal and caramel malt [[Category:Specialty g...</p>
<hr />
<div>__FORCETOC__<br />
[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Grain]]<br />
[[Category:Wheat]]<br />
[[Category:Steeping grains]]<br />
[[Category:Crystal and caramel malt]]<br />
[[Category:Specialty grains]]<br />
{{maltSummary<br />
|potential=1.035<br />
|color=46 SRM<br />
|max=30%<br />
|mash=No<br />
}}<br />
<br />
'''Caramel wheat malt''', also known by the Weyermann trademarked name '''Carawheat''', is prepared by the same method as traditional barley [[crystal and caramel malt]].<br />
<br />
==Brewing with caramel wheat malt==<br />
<br />
===General brewing information===<br />
Caramel wheat malt may be used just like other forms of caramel and crystal malt to emphasize wheat malt aroma and add color to wheat beers.<br />
<br />
===Beer styles===<br />
Caramel wheat malt is commonly used in [[Dunkelweizen]] and other dark wheat beers.<br />
<br />
==Commercial malt analyses==<br />
<br />
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.<br />
<br />
===Weyermann===<br />
<br />
{{maltAnalysis<br />
|name=Carawheat<br />
|source=Weyermann<br />
|year=2006<br />
|description=Nearly 100% level of caramelization. Adds creaminess, body, color, and some phenolic wheat flavors to top-fermented beers.<br />
|base=German-grown wheat<br />
|color=42-53 L<br />
|ebc=110-140 EBC<br />
|moisture=6.5%<br />
|ppg=<br />
|dbfg=68<br />
|dbcg=<br />
|c/f=<br />
|hwe=<br />
|cwe=<br />
|other_extract=<br />
|diastatic=<br />
|aa=<br />
|ctime=<br />
|other_diastatic=<br />
|mealy=<br />
|half=<br />
|glass=<br />
|sp=<br />
|tp=<br />
|s/t=<br />
|size=<br />
|other=<br />
}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Category_talk:Grain&diff=9305Category talk:Grain2008-01-14T15:54:15Z<p>Chapka: /* Articles to be converted */</p>
<hr />
<div>__FORCETOC__<br />
==Grain article template==<br />
<br />
This is a template that can be used to create a new detail page describing a specific brewing grain. Of course, feel free to modify it as suits the individual grain or your preference.<br />
<br />
<nowiki><br />
__FORCETOC__<br />
[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Grain]]<br />
{{maltSummary<br />
|potential=<br />
|color=<br />
|max=<br />
|mash=<br />
|image=<br />
|caption=<br />
|size=<br />
}}<br />
<br />
<br />
''A brief description of the malt, inlcuding alternate names, goes here''<br />
<br />
==Brewing with MALTNAME==<br />
<br />
===General brewing information===<br />
{{sectionStub}}<br />
<br />
===Beer styles===<br />
{{sectionStub}}<br />
<br />
==Commercial malt analyses==<br />
<br />
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.<br />
<br />
===Maltster's Name===<br />
<br />
{{maltAnalysis<br />
|name=<br />
|source=<br />
|year=<br />
|description=<br />
|base=<br />
|color=<br />
|ebc=<br />
|moisture=<br />
|ppg=<br />
|dbfg=<br />
|dbcg=<br />
|c/f=<br />
|hwe=<br />
|cwe=<br />
|other_extract=<br />
|diastatic=<br />
|aa=<br />
|ctime=<br />
|other_diastatic=<br />
|mealy=<br />
|half=<br />
|glass=<br />
|sp=<br />
|tp=<br />
|s/t=<br />
|size=<br />
|other=<br />
}}<br />
</nowiki><br />
<br />
==Articles to be converted==<br />
<br />
I'm planning to go through each of the grain articles, to put them into a more comprehensive set of categories, make sure duplicates are redirected, add more malt info, and so on. For my own convenience, I'm posting a list of all of the current articles on particular types of grain; I'll remove them from the list as I get to them.<br />
<br />
#[[2-Row Malt]]<br />
#[[6-Row Malt]]<br />
#[[Acid Malt]]<br />
#[[Advanced: Conditioning the malt]]<br />
#[[Amber Malt]]<br />
#[[Barley malt]]<br />
#[[Base malt]]<br />
#[[Base malts]]<br />
#[[Belgian Biscuit Malt]]<br />
#[[Belgian Pilsner 2-Row]]<br />
#[[Belgian Wheat]]<br />
#[[Biscuit Malt]]<br />
#[[Black Barley]]<br />
#[[Brewer's rice]]<br />
#[[Brewing additives]]<br />
#[[Brown Malt]]<br />
#[[Brown Porter]]<br />
#[[Brumalt]]<br />
#[[CaraAmber]]<br />
#[[CaraAroma]]<br />
#[[CaraFoam]]<br />
#[[CaraMunich]]<br />
#[[CaraPils]]<br />
#[[CaraRed]]<br />
#[[CaraVienna]]<br />
#[[CaraWheat]]<br />
#[[Carafa]]<br />
#[[Carafa I]]<br />
#[[Carafa II]]<br />
#[[Carafa III]]<br />
#[[Caramel Wheat Malt]]<br />
#[[Chocolate Malt]]<br />
#[[Chocolate Rye Malt]]<br />
#[[Chocolate Wheat Malt]]<br />
#[[Chocolate malt]]<br />
#[[Crystal 10]]<br />
#[[Crystal 10L]]<br />
#[[Crystal 120]]<br />
#[[Crystal 120L]]<br />
#[[Crystal 150]]<br />
#[[Crystal 150L]]<br />
#[[Crystal 20]]<br />
#[[Crystal 20L]]<br />
#[[Crystal 30]]<br />
#[[Crystal 30L]]<br />
#[[Crystal 40]]<br />
#[[Crystal 40L]]<br />
#[[Crystal 60]]<br />
#[[Crystal 60L]]<br />
#[[Crystal 80]]<br />
#[[Crystal 80L]]<br />
#[[Crystal 90]]<br />
#[[DME]]<br />
#[[Dark Wheat]]<br />
#[[Debittered Black Malt]]<br />
#[[Dextrine Malt]]<br />
#[[Dry Malt Extract]]<br />
#[[Extract]]<br />
#[[Fermentable adjuncts]]<br />
#[[Flaked grain]]<br />
#[[Flaked maize]]<br />
#[[Gambrinus Honey Malt]]<br />
#[[German Pilsner 2-Row]]<br />
#[[German Wheat]]<br />
#[[Grain Mill]]<br />
#[[Grain cultivation]]<br />
#[[Grain syrup]]<br />
#[[Grits]]<br />
#[[Home malting]]<br />
#[[Honey Malt]]<br />
#[[Kettle specialty grains]]<br />
#[[Kiln]]<br />
#[[Kilned]]<br />
#[[Kilned malt]]<br />
#[[Kilned malts]]<br />
#[[LME]]<br />
#[[Lager Malt]]<br />
#[[Liquid Malt Extract]]<br />
#[[Maize]]<br />
#[[Maize grits]]<br />
#[[Malt]]<br />
#[[Malt extract]]<br />
#[[Malted Barley]]<br />
#[[Malted Oats]]<br />
#[[Malted barley]]<br />
#[[Malting]]<br />
#[[Malts]]<br />
#[[Malts Chart]]<br />
#[[Maltsters]]<br />
#[[Maris Otter]]<br />
#[[Melanoidin Malt]]<br />
#[[Melanoidin malt]]<br />
#[[Micronized grain]]<br />
#[[Mild Malt]]<br />
#[[Millet]]<br />
#[[Milling]]<br />
#[[Munich 10]]<br />
#[[Munich 20]]<br />
#[[Munich Malt]]<br />
#[[Munich malt]]<br />
#[[Oat Malt]]<br />
#[[Oat malt]]<br />
#[[Oatmeal]]<br />
#[[Optic]]<br />
#[[Peat-smoked malt]]<br />
#[[Peated Malt]]<br />
#[[Pilsner Malt]]<br />
#[[Quinoa]]<br />
#[[Rauchmalz]]<br />
#[[Rice]]<br />
#[[Rice Malt]]<br />
#[[Roasted Barley]]<br />
#[[Roasted barley]]<br />
#[[Rye]]<br />
#[[Rye malt]]<br />
#[[Six-row barley]]<br />
#[[Six-row malt]]<br />
#[[Smoked Malt]]<br />
#[[Smoked malt]]<br />
#[[Smoked malts]]<br />
#[[Sorghum]]<br />
#[[Special Roast]]<br />
#[[Spelt]]<br />
#[[Spelt malt]]<br />
#[[Steep]]<br />
#[[Steeping]]<br />
#[[Stewed malt]]<br />
#[[Toasted Malt]]<br />
#[[Torrified grain]]<br />
#[[Two-row barley]]<br />
#[[Two-row malt]]<br />
#[[UK Pilsner 2-Row]]<br />
#[[Unmalted]]<br />
#[[Unmalted barley]]<br />
#[[Unmalted grain]]<br />
#[[Unmalted roasted grain]]<br />
#[[Victory Malt]]<br />
#[[Wheat Malt]]<br />
#[[Wheat malt]]<br />
<br />
==Discussion==<br />
<br />
I'm going to try to make a start at reorganizing and standardizing the pages on brewing grains and malts.--[[User:Chapka|Chapka]] 08:25, 30 October 2007 (CDT)</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Home_Brewing_Wiki:Community_Portal&diff=9304Home Brewing Wiki:Community Portal2008-01-14T15:52:46Z<p>Chapka: /* American Handy-Book */ -fix link</p>
<hr />
<div>This page is an ideal page for central communication and coordination of the Wiki. Once a job has been done can you please delete it.<br><br />
Users with Admin rights are: Bradsul, Sause and Torchiest.<br />
__TOC__<br />
== To-Do ==<br />
{{toDoList}}<br />
<br />
== Current Projects ==<br />
<br />
=== AG FAQ Category ===<br />
We need a new category to start creating FAQ pages that result from forum posts. This category will be the landing page for sticky threads and will then be able to branch off as necessary. --[[User:Bradsul|Bradsul]] 15:16, 13 September 2007 (CDT)<br />
:I recently reorganized the old troubleshooting/questions categories a bit, so there's already a [[:Category:Frequently Asked Questions]] category. Technical questions should probably redirect there, and maybe a new forum-specific questions subcategory could be added there. --[[User:Chapka|Chapka]] 08:21, 14 September 2007 (CDT)<br />
<br />
=== Beer Ingredients Re-organization ===<br />
I'm also planning to tackle the rest of the [[Beer ingredients]] subpages eventually, especially the grain and malt pages, which I'd like to reorganize along the same lines as the hops pages. --[[User:Chapka|Chapka]] 13:21, 10 September 2007 (CDT)<br />
:I've reorganized the main [[:Category:Beer ingredients]] page in preparation for this project. I tried to pick descriptive, non-controversial names for the ingredient categories ("Fermentable Adjuncts", etc.) so that these can be listed separately. Next I'll probably tackle the category tree for grains (right now everything's just under a single "Malt" category) and rework some of the current grain pages, which are basically just ProMash output. See [[Vienna Malt]] to see my current thoughts on what a malt page might look like. --[[User:Chapka|Chapka]] 12:55, 11 October 2007 (CDT)<br />
::I've started working on the grain categories. Under the new scheme, [[Grain]] will be the top-level rather than [[Malt]], since I wanted there to be one top-level category that would include both malted and unmalted grains (such as roasted barley). [[Malt]] will be a second-level category and there will be a separate category for unmalted grain.--[[User:Chapka|Chapka]] 14:00, 1 November 2007 (CDT)<br />
<br />
=== Yeast Starters How-To ===<br />
I put up basic information on the [[Yeast Starters]] page. If anyone would like to take a series of photos of themselves going through the process, and put them up, it would really help a lot.<br />
--[[User:Torchiest|Torchiest]] 18:45, 11 February 2007 (CST)<br><br />
::I'm going to be washing my belgian wit yeast soon, I'll take pictures and document that as it goes along. --[[User:z987k|z987k]] 04 May 2007<br />
::Next time I make a starter I'll take pics and post them since it seems no one has done this yet. --[[User:Thejadeddog|Thejadeddog]] 03 October 2007<br />
<br />
=== American Handy-Book ===<br />
<br />
I've started an etext version of some of the relevant bits of the Wahl and Henius [[American Handy Book of the Brewing, Malting, and Auxiliary Trades]], in the style of WikiSource. I'll probably submit it there and at Project Gutenberg in addition to/instead of here if I ever get the whole thing finished; in the meantime, I'm doing a few shorter chapters as a proof-of-concept and will then try to fill in some of the more relevant chapters.--[[User:Chapka|Chapka]] 13:10, 27 November 2007 (CST)<br />
<br />
==Pages to be deleted==<br />
<br />
== Mistakes to Be rectified ==<br />
<br />
The capitalization of article titles is a little bit haphazard right now, which in the long run will result in a lot of dead links. The usual wiki practice is to capitalize only the first letter of an entry unless the title is also a proper name.<br />
<br />
For example, right now if I type: "[[Irish ale]] is usually not brewed with [[6-row malt]]", neither of the links work, even though there are pages for both [[Irish Ale]] and [[6-Row Malt]]. To get to those pages, I have to use a pipe to the capitalized version in every link.<br />
<br />
The easiest solution is to make sure that you create lowercase redirects for any uppercase-titled pages, but in the long run it would probably be better to standardize the articles themselves.<br />
<br />
--[[User:Chapka|Chapka]] 10:28, 14 August 2007 (CDT)<br />
<br />
== Help Requested ==<br />
<br />
===Enabling DISPLAYTITLE?===<br />
<br />
I was trying to use the DISPLAYTITLE magic word to see if I could create a [[pH]] page, but the parser doesn't see it. [http://www.mediawiki.org/wiki/Manual:%24wgAllowDisplayTitle Apparently]it's turned off by default in this version of MediaWiki; any chance of getting it turned on?<br />
<br />
===Math tags?===<br />
<br />
The editor has an option for adding TeX-formatted formulae inside math tags, but it doesn't actually seem to be parsed. For example, I just see plain text for the following, which in Wikipedia displays an equation:<br />
<br />
<math>-b \pm \sqrt{b^2 - 4ac} \over 2a</math><br />
<br />
Is this something that needs to be turned on by an admin?<br />
: I think it requires latex to be installed on the server. I have no idea what kind of hosting environment homebrewtalk is on. You could PM TxBrew (the site admin) in the forum and see if he has any ideas. --[[User:Bradsul|Bradsul]] 14:00, 5 December 2007 (CST)<br />
<br />
== Additions Requested/Suggestions ==<br />
<br />
=== YouTube Support ===<br />
It looks like some backend stuff needs to be done in order to allow embedded youtube videos. I tried embedding my aeration time lapse as the youtube directions suggest and it doesn't work. The code just gets displayed. Check this out: http://www.mediawiki.org/wiki/Extension:YouTube_%28Iubito%29 [[User:Bobby M|Bobby M]] 14:11, 14 February 2007 (CST)<br />
<br />
=== Forum Help Section ===<br />
As detailed here:http://www.homebrewtalk.com/showthread.php?t=29881<br />
I think it might be wise to have a forum help section.<br />
--[[User:Olllllo|Olllllo]] 16:39, 17 May 2007 (CDT)<br />
<br />
:: Unless somebody beats me to it I will get started on this tonight. --[[User:Bradsul|Bradsul]] 16:55, 17 May 2007 (CDT)<br />
<br />
=== Troubleshooting Aromas, Flavors, Etc. ===<br />
I've repurposed [[:Category:Troubleshooting]], since the troubleshooting and common questions sections seemed to overlap a lot. The idea is to have a comprehensive index of off flavors and aromas and other beer problems, where when you click on a description ([[Green apples]]) it'll redirect you to a page on the off flavor, what causes it, and how to avoid it ([[Acetaldehyde]]). Everyone please add your favorite adjective for describing homebrew, good or bad! --[[User:Chapka|Chapka]] 08:27, 14 September 2007 (CDT)</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Graetzer&diff=9300Graetzer2008-01-14T14:30:26Z<p>Chapka: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Smoked beer styles]]<br />
<br />
Graetzer is a traditional beer from the German/Polish border, traditionally brewed with beechwood-smoked malt.<br />
<br />
{{styleStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=9299American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2008-01-14T14:16:22Z<p>Chapka: /* German, Austrian and Bohemian domestic beers. */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
!Ales.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Strong Ale<br />
|1896<br />
|8.8<br />
|24.2<br />
|...<br />
|6.85<br />
|11.8<br />
|...<br />
|3.81<br />
|0.288<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1888<br />
|2.75<br />
|17<br />
|88.57<br />
|6.06<br />
|5.35<br />
|...<br />
|1.51<br />
|0.189<br />
|...<br />
|...<br />
|C. Gottfried and C. Rach.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1887<br />
|2.4<br />
|15.74<br />
|89.42<br />
|5.66<br />
|4.42<br />
|0.50<br />
|0.49<br />
|0.117<br />
|0.31<br />
|0.056<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|Bass & Co.'s bottled Dog's Head<br />
|1901<br />
|0.87<br />
|16.08<br />
|89.85<br />
|6.45<br />
|3.70<br />
|0.58<br />
|0.67<br />
|0.171<br />
|...<br />
|0.0585<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s bottled White Label<br />
|1901<br />
|1.92<br />
|15.65<br />
|89.68<br />
|5.80<br />
|4.52<br />
|0.55<br />
|0.61<br />
|0.171<br />
|...<br />
|0.054<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s draught Pale Ale<br />
|1901<br />
|3.45<br />
|15.70<br />
|89.06<br />
|5.18<br />
|5.76<br />
|0.58<br />
|1.68<br />
|0.144<br />
|...<br />
|0.05<br />
|<br />
|<br />
|-<br />
|Allsopp-Burton light dinner Ale<br />
|1896<br />
|2.0<br />
|13.85<br />
|...<br />
|4.65<br />
|4.05<br />
|...<br />
|0.70<br />
|0.198<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp-Burton Ale<br />
|1879<br />
|3.60<br />
|16.97<br />
|89.33<br />
|6.80<br />
|4.37<br />
|0.45<br />
|...<br />
|0.235<br />
|...<br />
|0.026<br />
|Lawrence and Reilly.<br />
|<br />
|-<br />
|Allsopp's India Pale Ale, Red Hand<br />
|1901<br />
|2.23<br />
|15.14<br />
|...<br />
|5.44<br />
|4.70<br />
|0.44<br />
|0.66<br />
|0.144<br />
|...<br />
|0.045<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|McEwen's Sparkling Ale<br />
|1901<br />
|3.35<br />
|21.62<br />
|85.55<br />
|7.80<br />
|6.65<br />
|0.85<br />
|2.67<br />
|0.378<br />
|...<br />
|0.0765<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Wm Younger & Co.'s Sparkling Ale, Monk Brand<br />
|1901<br />
|1.87<br />
|18.03<br />
|...<br />
|6.84<br />
|4.90<br />
|0.64<br />
|0.80<br />
|0.153<br />
|...<br />
|0.067<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Olde English Ale, Dog's Head bottling<br />
|1901<br />
|3.92<br />
|21.39<br />
|...<br />
|8.75<br />
|7.59<br />
|0.91<br />
|1.60<br />
|0.162<br />
|...<br />
|0.0855<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Somerset, draught ale, 3 years old<br />
|1882<br />
|2.15<br />
|22.63<br />
|85.71<br />
|8.57<br />
|5.49<br />
|0.71<br />
|1.36<br />
|0.63<br />
|...<br />
|...<br />
|Ch. Graham.<br />
|<br />
|-<br />
|Worthington Burton Ale, 18 months old<br />
|1890<br />
|7.50<br />
|24.2<br />
|...<br />
|7.85<br />
|...<br />
|...<br />
|...<br />
|0.3695<br />
|rowspan=2 colspan=2|as acetic acid<br />
|Brown and Morris.<br />
|<br />
|-<br />
|Worthington Burton Ale, 90 years old<br />
|1890<br />
|7.50<br />
|25.8<br />
|...<br />
|8.70<br />
|...<br />
|...<br />
|...<br />
|0.6095<br />
|Brown and Morris.<br />
|<br />
|-<br />
|Hannover Pale Union Br.<br />
|1884<br />
|2.50<br />
|15.46<br />
|...<br />
|4.51<br />
|6.44<br />
|0.78<br />
|...<br />
|0.138<br />
|0.24<br />
|0.095<br />
|J.Skalwelt.<br />
|<br />
|-<br />
|Christiania Pale Ale Ringes & Co.<br />
|1884<br />
|5.7<br />
|14.45<br />
|88.19<br />
|4.00<br />
|6.45<br />
|...<br />
|...<br />
|0.13<br />
|...<br />
|...<br />
|Zetterlund.<br />
|<br />
|-<br />
|American Ale<br />
|1887<br />
|4.50<br />
|16.52<br />
|88.73<br />
|5.25<br />
|6.02<br />
|0.57<br />
|1.47<br />
|0.094<br />
|0.33<br />
|0.057<br />
|C. A. Crampton<br />
|Wash., U. S. A.<br />
|-<br />
|American Ale<br />
|1887<br />
|3.15<br />
|19.39<br />
|87.09<br />
|6.92<br />
|5.53<br />
|0.73<br />
|0.93<br />
|0.382<br />
|0.47<br />
|0.077<br />
|C. A. Crampton<br />
|Wash., U. S. A.<br />
|-<br />
|American Stock Ales, average of 9 samples<br />
|1896<br />
|3.21<br />
|16.73<br />
|...<br />
|5.55<br />
|5.64<br />
|0.46<br />
|1.81<br />
|0.256<br />
|...<br />
|0.061<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Cream Ale<br />
|1901<br />
|2.25<br />
|13.60<br />
|...<br />
|4.75<br />
|4.45<br />
|0.37<br />
|1.06<br />
|0.144<br />
|...<br />
|0.04<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Sparkling Ale<br />
|1899<br />
|3.98<br />
|13.93<br />
|...<br />
|4.68<br />
|5.82<br />
|0.40<br />
|1.52<br />
|0.135<br />
|...<br />
|0.06<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Sparkling Ale<br />
|1901<br />
|2.15<br />
|13.86<br />
|...<br />
|4.90<br />
|4.40<br />
|0.38<br />
|0.91<br />
|0.135<br />
|...<br />
|0.04<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Pale Ale<br />
|1900<br />
|3.56<br />
|13.05<br />
|...<br />
|4.01<br />
|5.35<br />
|0.37<br />
|1.34<br />
|...<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Canadian Stock Ale<br />
|1900<br />
|3.20<br />
|14.45<br />
|...<br />
|4.75<br />
|5.30<br />
|0.51<br />
|1.36<br />
|...<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
!Stouts.<br />
|-<br />
|Guinness' Extra Bottled Foreign Stout, white label<br />
|1901<br />
|3.40<br />
|18.22<br />
|87.56<br />
|6.29<br />
|6.15<br />
|0.75<br />
|0.97<br />
|0.243<br />
|...<br />
|0.108<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Guinness' Extra Stout<br />
|1896<br />
|4.50<br />
|17.6<br />
|...<br />
|5.64<br />
|7.02<br />
|...<br />
|1.03<br />
|...<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp Luncheon Stout<br />
|1896<br />
|2.97<br />
|15.58<br />
|...<br />
|5.35<br />
|5.37<br />
|...<br />
|1.53<br />
|...<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Victoria Stout<br />
|1888<br />
|2.35<br />
|15.62<br />
|89.68<br />
|5.36<br />
|4.90<br />
|...<br />
|1.30<br />
|0.0556<br />
|rowspan=3|acetic acid<br />
|0.115<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Dublin Single Stout<br />
|1879<br />
|6.1<br />
|15.18<br />
|89.74<br />
|4.92<br />
|5.34<br />
|0.43<br />
|...<br />
|0.222<br />
|0.115<br />
|C. Gottfried and C. Rach.<br />
|rowspan=2|Munich.<br />
|-<br />
|Dublin Double Stout<br />
|1879<br />
|2.9<br />
|20.63<br />
|86.60<br />
|7.23<br />
|6.17<br />
|0.78<br />
|...<br />
|0.364<br />
|0.173<br />
|Lawrence and Reilly<br />
|-<br />
|Double Brown Stout (Barklay, Perkins & Co.)<br />
|1884<br />
|4.0<br />
|18.78<br />
|87.28<br />
|6.00<br />
|6.78<br />
|...<br />
|...<br />
|0.46<br />
|0.39<br />
|...<br />
|V. Fodor.<br />
|Budapest.<br />
|-<br />
|Dublin Stout<br />
|1882<br />
|7.2<br />
|23.08<br />
|83.66<br />
|6.78<br />
|9.52<br />
|0.43<br />
|5.35<br />
|0.252<br />
|...<br />
|...<br />
|Ch. Graham.<br />
|<br />
|-<br />
|English Stout<br />
|1887<br />
|3.7<br />
|18.16<br />
|87.57<br />
|6.13<br />
|5.90<br />
|0.76<br />
|0.57<br />
|0.151<br />
|0.37<br />
|0.049<br />
|C A Crampton.<br />
|Wash., U.S.A.<br />
|-<br />
|American Brown Stout<br />
|1900<br />
|5.45<br />
|18.15<br />
|...<br />
|5.37<br />
|7.83<br />
|0.56<br />
|2.06<br />
|...<br />
|...<br />
|...<br />
|Wahl & Henius.<br />
|Chicago.<br />
|-<br />
!Porters.<br />
|-<br />
|American Porter<br />
|1887<br />
|6.7<br />
|17.97<br />
|86.32<br />
|4.89<br />
|8.19<br />
|0.76<br />
|2.67<br />
|0.166<br />
|0.41<br />
|0.100<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|American Porter<br />
|1899<br />
|2.95<br />
|13.25<br />
|...<br />
|4.19<br />
|4.87<br />
|0.40<br />
|1.49<br />
|0.135<br />
|...<br />
|0.061<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Canadian Porter<br />
|1900<br />
|4.00<br />
|14.30<br />
|...<br />
|4.37<br />
|5.91<br />
|0.53<br />
|1.31<br />
|0.162<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
!American Weissbeers.<br />
|-<br />
|American Weissbeer<br />
|1900<br />
|2.52<br />
|9.29<br />
|...<br />
|2.85<br />
|3.82<br />
|0.57<br />
|1.00<br />
|...<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Weissbeer<br />
|1901<br />
|2.24<br />
|9.28<br />
|93.45<br />
|2.97<br />
|3.58<br />
|0.42<br />
|0.91<br />
|0.342<br />
|...<br />
|0.036<br />
|Wahl and Henius.<br />
|Chicago.<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
|-<br />
!Schenk or Winter Beers.<br />
|-<br />
|Pilsner, Burgerl. Brauhaus<br />
|1886<br />
|3.55<br />
|11.29<br />
|91.79<br />
|2.98<br />
|5.23<br />
|...<br />
|...<br />
|...<br />
|0.196<br />
|...<br />
|Fr. Kundrat.<br />
|-<br />
|Simmeringer<br />
|1881/85<br />
|3.75<br />
|10.00<br />
|92.65<br />
|2.66<br />
|4.69<br />
|0.24<br />
|...<br />
|...<br />
|0.15<br />
|0.051<br />
|L. Rosler.<br />
|-<br />
|Kleinschwechater<br />
|1881/85<br />
|3.00<br />
|10.13<br />
|92.81<br />
|2.94<br />
|4.25<br />
|0.26<br />
|...<br />
|...<br />
|0.14<br />
|...<br />
|L. Rosler.<br />
|-<br />
|Nussdorfer<br />
|1876<br />
|3.75<br />
|10.78<br />
|92.15<br />
|2.93<br />
|4.92<br />
|0.30<br />
|...<br />
|0.09<br />
|0.16<br />
|...<br />
|Fr. Schwackhoefer.<br />
|-<br />
|Erlanger<br />
|1874/76<br />
|...<br />
|12.82<br />
|90.89<br />
|3.71<br />
|5.40<br />
|...<br />
|...<br />
|...<br />
|0.28<br />
|...<br />
|A. Hilger.<br />
|-<br />
|Muenchener<br />
|1866<br />
|4.25<br />
|11.92<br />
|...<br />
|3.00<br />
|5.92<br />
|...<br />
|...<br />
|...<br />
|0.25<br />
|...<br />
|C. Lermer.<br />
|-<br />
!Lager or Summer Beers.<br />
|-<br />
|Burgerl. Brauhaus Pilsen<br />
|1887<br />
|3.15<br />
|11.72<br />
|...<br />
|3.32<br />
|5.08<br />
|...<br />
|...<br />
|0.12<br />
|0.18<br />
|...<br />
|E. Geissler.<br />
|-<br />
|Actien Brauhaus Pilsen<br />
|...<br />
|2.75<br />
|11.72<br />
|...<br />
|3.51<br />
|4.70<br />
|...<br />
|...<br />
|0.12<br />
|0.19<br />
|...<br />
|E. Geissler.<br />
|-<br />
|Budweiser<br />
|...<br />
|2.75<br />
|11.34<br />
|92.21<br />
|3.55<br />
|4.24<br />
|0.28<br />
|...<br />
|...<br />
|0.20<br />
|...<br />
|Fr. Schwackhoefer.<br />
|-<br />
|Grazer<br />
|1881/85<br />
|3.75<br />
|14.11<br />
|...<br />
|4.07<br />
|5.97<br />
|0.54<br />
|...<br />
|0.15<br />
|0.21<br />
|...<br />
|L. Rosler.<br />
|-<br />
|Nussdorfer<br />
|<br />
<br />
|}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=9298American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2008-01-14T14:05:58Z<p>Chapka: /* Ales, porters, stouts and American weissbiers */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
!Ales.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Strong Ale<br />
|1896<br />
|8.8<br />
|24.2<br />
|...<br />
|6.85<br />
|11.8<br />
|...<br />
|3.81<br />
|0.288<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1888<br />
|2.75<br />
|17<br />
|88.57<br />
|6.06<br />
|5.35<br />
|...<br />
|1.51<br />
|0.189<br />
|...<br />
|...<br />
|C. Gottfried and C. Rach.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1887<br />
|2.4<br />
|15.74<br />
|89.42<br />
|5.66<br />
|4.42<br />
|0.50<br />
|0.49<br />
|0.117<br />
|0.31<br />
|0.056<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|Bass & Co.'s bottled Dog's Head<br />
|1901<br />
|0.87<br />
|16.08<br />
|89.85<br />
|6.45<br />
|3.70<br />
|0.58<br />
|0.67<br />
|0.171<br />
|...<br />
|0.0585<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s bottled White Label<br />
|1901<br />
|1.92<br />
|15.65<br />
|89.68<br />
|5.80<br />
|4.52<br />
|0.55<br />
|0.61<br />
|0.171<br />
|...<br />
|0.054<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s draught Pale Ale<br />
|1901<br />
|3.45<br />
|15.70<br />
|89.06<br />
|5.18<br />
|5.76<br />
|0.58<br />
|1.68<br />
|0.144<br />
|...<br />
|0.05<br />
|<br />
|<br />
|-<br />
|Allsopp-Burton light dinner Ale<br />
|1896<br />
|2.0<br />
|13.85<br />
|...<br />
|4.65<br />
|4.05<br />
|...<br />
|0.70<br />
|0.198<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp-Burton Ale<br />
|1879<br />
|3.60<br />
|16.97<br />
|89.33<br />
|6.80<br />
|4.37<br />
|0.45<br />
|...<br />
|0.235<br />
|...<br />
|0.026<br />
|Lawrence and Reilly.<br />
|<br />
|-<br />
|Allsopp's India Pale Ale, Red Hand<br />
|1901<br />
|2.23<br />
|15.14<br />
|...<br />
|5.44<br />
|4.70<br />
|0.44<br />
|0.66<br />
|0.144<br />
|...<br />
|0.045<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|McEwen's Sparkling Ale<br />
|1901<br />
|3.35<br />
|21.62<br />
|85.55<br />
|7.80<br />
|6.65<br />
|0.85<br />
|2.67<br />
|0.378<br />
|...<br />
|0.0765<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Wm Younger & Co.'s Sparkling Ale, Monk Brand<br />
|1901<br />
|1.87<br />
|18.03<br />
|...<br />
|6.84<br />
|4.90<br />
|0.64<br />
|0.80<br />
|0.153<br />
|...<br />
|0.067<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Olde English Ale, Dog's Head bottling<br />
|1901<br />
|3.92<br />
|21.39<br />
|...<br />
|8.75<br />
|7.59<br />
|0.91<br />
|1.60<br />
|0.162<br />
|...<br />
|0.0855<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Somerset, draught ale, 3 years old<br />
|1882<br />
|2.15<br />
|22.63<br />
|85.71<br />
|8.57<br />
|5.49<br />
|0.71<br />
|1.36<br />
|0.63<br />
|...<br />
|...<br />
|Ch. Graham.<br />
|<br />
|-<br />
|Worthington Burton Ale, 18 months old<br />
|1890<br />
|7.50<br />
|24.2<br />
|...<br />
|7.85<br />
|...<br />
|...<br />
|...<br />
|0.3695<br />
|rowspan=2 colspan=2|as acetic acid<br />
|Brown and Morris.<br />
|<br />
|-<br />
|Worthington Burton Ale, 90 years old<br />
|1890<br />
|7.50<br />
|25.8<br />
|...<br />
|8.70<br />
|...<br />
|...<br />
|...<br />
|0.6095<br />
|Brown and Morris.<br />
|<br />
|-<br />
|Hannover Pale Union Br.<br />
|1884<br />
|2.50<br />
|15.46<br />
|...<br />
|4.51<br />
|6.44<br />
|0.78<br />
|...<br />
|0.138<br />
|0.24<br />
|0.095<br />
|J.Skalwelt.<br />
|<br />
|-<br />
|Christiania Pale Ale Ringes & Co.<br />
|1884<br />
|5.7<br />
|14.45<br />
|88.19<br />
|4.00<br />
|6.45<br />
|...<br />
|...<br />
|0.13<br />
|...<br />
|...<br />
|Zetterlund.<br />
|<br />
|-<br />
|American Ale<br />
|1887<br />
|4.50<br />
|16.52<br />
|88.73<br />
|5.25<br />
|6.02<br />
|0.57<br />
|1.47<br />
|0.094<br />
|0.33<br />
|0.057<br />
|C. A. Crampton<br />
|Wash., U. S. A.<br />
|-<br />
|American Ale<br />
|1887<br />
|3.15<br />
|19.39<br />
|87.09<br />
|6.92<br />
|5.53<br />
|0.73<br />
|0.93<br />
|0.382<br />
|0.47<br />
|0.077<br />
|C. A. Crampton<br />
|Wash., U. S. A.<br />
|-<br />
|American Stock Ales, average of 9 samples<br />
|1896<br />
|3.21<br />
|16.73<br />
|...<br />
|5.55<br />
|5.64<br />
|0.46<br />
|1.81<br />
|0.256<br />
|...<br />
|0.061<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Cream Ale<br />
|1901<br />
|2.25<br />
|13.60<br />
|...<br />
|4.75<br />
|4.45<br />
|0.37<br />
|1.06<br />
|0.144<br />
|...<br />
|0.04<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Sparkling Ale<br />
|1899<br />
|3.98<br />
|13.93<br />
|...<br />
|4.68<br />
|5.82<br />
|0.40<br />
|1.52<br />
|0.135<br />
|...<br />
|0.06<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Sparkling Ale<br />
|1901<br />
|2.15<br />
|13.86<br />
|...<br />
|4.90<br />
|4.40<br />
|0.38<br />
|0.91<br />
|0.135<br />
|...<br />
|0.04<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Pale Ale<br />
|1900<br />
|3.56<br />
|13.05<br />
|...<br />
|4.01<br />
|5.35<br />
|0.37<br />
|1.34<br />
|...<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Canadian Stock Ale<br />
|1900<br />
|3.20<br />
|14.45<br />
|...<br />
|4.75<br />
|5.30<br />
|0.51<br />
|1.36<br />
|...<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
!Stouts.<br />
|-<br />
|Guinness' Extra Bottled Foreign Stout, white label<br />
|1901<br />
|3.40<br />
|18.22<br />
|87.56<br />
|6.29<br />
|6.15<br />
|0.75<br />
|0.97<br />
|0.243<br />
|...<br />
|0.108<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Guinness' Extra Stout<br />
|1896<br />
|4.50<br />
|17.6<br />
|...<br />
|5.64<br />
|7.02<br />
|...<br />
|1.03<br />
|...<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp Luncheon Stout<br />
|1896<br />
|2.97<br />
|15.58<br />
|...<br />
|5.35<br />
|5.37<br />
|...<br />
|1.53<br />
|...<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Victoria Stout<br />
|1888<br />
|2.35<br />
|15.62<br />
|89.68<br />
|5.36<br />
|4.90<br />
|...<br />
|1.30<br />
|0.0556<br />
|rowspan=3|acetic acid<br />
|0.115<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Dublin Single Stout<br />
|1879<br />
|6.1<br />
|15.18<br />
|89.74<br />
|4.92<br />
|5.34<br />
|0.43<br />
|...<br />
|0.222<br />
|0.115<br />
|C. Gottfried and C. Rach.<br />
|rowspan=2|Munich.<br />
|-<br />
|Dublin Double Stout<br />
|1879<br />
|2.9<br />
|20.63<br />
|86.60<br />
|7.23<br />
|6.17<br />
|0.78<br />
|...<br />
|0.364<br />
|0.173<br />
|Lawrence and Reilly<br />
|-<br />
|Double Brown Stout (Barklay, Perkins & Co.)<br />
|1884<br />
|4.0<br />
|18.78<br />
|87.28<br />
|6.00<br />
|6.78<br />
|...<br />
|...<br />
|0.46<br />
|0.39<br />
|...<br />
|V. Fodor.<br />
|Budapest.<br />
|-<br />
|Dublin Stout<br />
|1882<br />
|7.2<br />
|23.08<br />
|83.66<br />
|6.78<br />
|9.52<br />
|0.43<br />
|5.35<br />
|0.252<br />
|...<br />
|...<br />
|Ch. Graham.<br />
|<br />
|-<br />
|English Stout<br />
|1887<br />
|3.7<br />
|18.16<br />
|87.57<br />
|6.13<br />
|5.90<br />
|0.76<br />
|0.57<br />
|0.151<br />
|0.37<br />
|0.049<br />
|C A Crampton.<br />
|Wash., U.S.A.<br />
|-<br />
|American Brown Stout<br />
|1900<br />
|5.45<br />
|18.15<br />
|...<br />
|5.37<br />
|7.83<br />
|0.56<br />
|2.06<br />
|...<br />
|...<br />
|...<br />
|Wahl & Henius.<br />
|Chicago.<br />
|-<br />
!Porters.<br />
|-<br />
|American Porter<br />
|1887<br />
|6.7<br />
|17.97<br />
|86.32<br />
|4.89<br />
|8.19<br />
|0.76<br />
|2.67<br />
|0.166<br />
|0.41<br />
|0.100<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|American Porter<br />
|1899<br />
|2.95<br />
|13.25<br />
|...<br />
|4.19<br />
|4.87<br />
|0.40<br />
|1.49<br />
|0.135<br />
|...<br />
|0.061<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Canadian Porter<br />
|1900<br />
|4.00<br />
|14.30<br />
|...<br />
|4.37<br />
|5.91<br />
|0.53<br />
|1.31<br />
|0.162<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
!American Weissbeers.<br />
|-<br />
|American Weissbeer<br />
|1900<br />
|2.52<br />
|9.29<br />
|...<br />
|2.85<br />
|3.82<br />
|0.57<br />
|1.00<br />
|...<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Weissbeer<br />
|1901<br />
|2.24<br />
|9.28<br />
|93.45<br />
|2.97<br />
|3.58<br />
|0.42<br />
|0.91<br />
|0.342<br />
|...<br />
|0.036<br />
|Wahl and Henius.<br />
|Chicago.<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Category:Mashing&diff=9297Category:Mashing2008-01-14T13:49:59Z<p>Chapka: /* Decoction Mashing */</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer brewing process]]<br />
[[Category:Glossary]]<br />
'''Mashing''' is the brewing term for steeping [[malt]] and other [[grains]] in hot [[water]] in order to extract the starches from the grain and allow them to be converted into sugar. In [[all-grain brewing]], the mash is where the [[wort]] is created.<br />
<br />
==Theoretical Background of Mashing==<br />
<br />
; [[The Theory of Mashing]] : This article provides an in depth explanation of the enzymatic processes during the mashing process. It explains in detail the starch conversion process as well was the protein degradation.<br />
<br />
; [[Understanding Mash pH]] : pH is an important parameter for mashing. Though malt has the capability to correct the mash pH most of the times, this article explains how the mash pH is established and how it can be affected.<br />
<br />
; [[Mash temperatures]] : A table that summarizes the different temperatures that may be of importance for the mashing process.<br />
<br />
== Which mash schedule to choose ==<br />
This question comes up quite frequently in the form of "What benefit do I get from using a more complicated mash schedule than single temperature infusion?".<br />
<br />
Mashing needs to be seen as an extension of the malting process and what wasn't done during the malting of the grain, needs to be done during mashing. And the more modified a malt is, the less mashing steps are necessary to produce a wort suitable for brewing a quality beer. Even worse, by selecting a more intense mashing schedule for a highly modified malt certain steps, like protein conversion, can be overdone and lead to a less optimal wort composition.<br />
<br />
Here is a list of some malts showing mashing schedules that work well for them:<br />
<br />
*American or British 2-row (Pale malts): single infusion mash<br />
*Durst TurboPils: single infusion mash<br />
*Durst Pilsner: single infusion or 2 step infusion<br />
*Briess Pilsen: 2 step infusion / decoction mash<br />
*Weyermann Pilsner/Vienna/Munich: 2 step infusion<br />
*home malted malt: multi step infusion / deoction mash<br />
<br />
== Mashing Procedures ==<br />
Whether you choose a single or step mash, there are a number of ways to achieve your [[mash temperatures]].<br />
<br />
=== Infusion mashing ===<br />
{{main|Infusion mashing}}<br />
<br />
Infusion mashing is the process of achieving your [[mash temperatures]] by adding measured amounts of water heated to carefully calculated temperatures to the mash.<br />
<br />
In a '''[[Infusion_mashing#Single_temperature_infusion_mash|single infusion mash]]''', the mash water is added all at once and the mash is held at a single steady temperature for the entire mash. In a '''[[Infusion_mashing#Multi_step_infusion_mashes|step infusion mash]]''', some of the water is held back and heated then be added to the main mash to raise the temperature to each additional step. In either case, an insulated [[mash tun]], such as a converted [[picnic cooler mash tun]], is used to keep the temperature steady without the need for direct heat.<br />
<br />
=== Direct heat ===<br />
{{sectionStub}}<br />
<br />
=== Decoction Mashing ===<br />
{{main|decoction mash}}<br />
<br />
In [[decoction mash|decoction mashing]] the temperature of the mash is increased by removing a part of the mash, ringing it to a boil and returning it to the main mash. Decoction mashes are categorized by the number of decoctions that are pulled, boiled and returned:<br />
<br />
* [[Decoction_mash#Triple_Decoction|triple decoction]]<br />
* [[Decoction_mash#Single_Decoction|double deoction]]<br />
* [[Decoction_mash#Double_Decoction|single deoction]]</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Sorachi_Ace&diff=9235Sorachi Ace2008-01-07T17:09:37Z<p>Chapka: </p>
<hr />
<div>__NOTOC__<br />
[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Hops]]<br />
[[Category:Hop varieties]]<br />
[[Category:Japanese hop varieties]]<br />
[[Category:Aroma hop varieties]]<br />
[[Category:Bittering hop varieties]]<br />
<br />
{{HopInfo<br />
<br />
|origin=Japan<br />
|noble=No<br />
|uses=aroma<br />
|styles=Asian lagers<br />
|substitutions=German [[noble hops]] or similar<br />
<br />
|alpha=up to 16<br />
|cohumulone=23<br />
<br />
|harvest=midseason<br />
}}<br />
<br />
{{hopHeader}}<br />
<br />
A variety that has only recently become available to home brewers in the United States, '''Sorachi Ace''' was previously grown by Sapporo for use in their beers, but has since apparently been replaced by more recent varieties in Japan.<br />
<br />
Jason Breatt of Lodi Brewing Company has said that his brewery began experimenting heavily with Sorachi Ace during the 2007-8 hop shortage, and that it has a strong but pleasant lemon character.</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Sorachi_Ace&diff=9234Sorachi Ace2008-01-07T17:08:32Z<p>Chapka: </p>
<hr />
<div>__NOTOC__<br />
[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Hops]]<br />
[[Category:Hop varieties]]<br />
[[Category:Japanese hop varieties]]<br />
[[Category:Aroma hop varieties]]<br />
[[Category:Bittering hop varieties]]<br />
<br />
{{HopInfo<br />
<br />
|origin=Japan<br />
|noble=No<br />
|uses=aroma<br />
|styles=Asian lagers<br />
|substitutions=German [[noble hops]] or similar<br />
<br />
|alpha=up to 16<br />
|cohumulone=23<br />
<br />
|harvest=midseason<br />
}}<br />
<br />
{{hopHeader}}<br />
<br />
A variety that has only recently become available to home brewers in the United States, '''Sorachi Ace''' was previously grown by Sapporo for use in their beers, but has since apparently been replaced by more recent varieties in Japan.<br />
<br />
Jason Breatt of Lodi Brewing Company has said that his brewery began experimenting heavily with Sorachi Ace during the 2007-8 hop shortage, and that it has a strong citrus character.</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Belgian_Christmas_Beer&diff=9198Belgian Christmas Beer2008-01-03T15:16:21Z<p>Chapka: Reformatted and added categorization</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Ale styles]]<br />
[[Category:Belgian beer styles]]<br />
[[Category:Spiced beer styles]]<br />
<br />
Many Belgian brewers brew special beers for the holiday season. These are typically beers in another Belgian style, often a [[Quadrupel]], sometimes with licorice or spices added. Commercial examples include Corsendonk Christmas Ale, Delirium Noel, and others.<br />
<br />
==History of Belgian Christmas Beer==<br />
{{sectionStub}}<br />
<br />
==Commercial Examples==<br />
<br />
;Corsendonk Christmas Ale:A Belgian Strong Ale brewed by Du Bocq. Very nice Christmas brew. Aroma is intense with dark fruits, wine and smoked malts along with a heavy dose of salty liquorice. Flavour is strong alcoholic and warming, again with both complex malts and fruits. nice. (anonymous)<br />
<br />
==Competition Styles==<br />
<br />
Neither the [[BJCP]] nor the [[GABF]] style guidelines recognize a separate style; however, most commercial examples would fall into one or more other styles as well.</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Talk:How_to_brew_BMC&diff=9058Talk:How to brew BMC2007-12-21T14:29:18Z<p>Chapka: New page: There's already a page on the BMC style, called Pale Lager; I've moved a lot of the content from this page to the appropriate section there. Maybe there should be a template people ca...</p>
<hr />
<div>There's already a page on the BMC style, called [[Pale Lager]]; I've moved a lot of the content from this page to the appropriate section there. Maybe there should be a template people can use for just recipes, and this can be renamed/moved to a new "HopHed FPW" page.--[[User:Chapka|Chapka]] 08:29, 21 December 2007 (CST)</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=How_to_brew_BMC&diff=9057How to brew BMC2007-12-21T14:27:43Z<p>Chapka: Moved brewing information to Pale Lager</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Methodology]]<br />
[[Category:Beer recipes]]<br />
<br />
[[Image:Budweiser.jpg|thumbnail|right|A beer for the missus]]<br />
Millions of people like to drink Bud/Miller/Coors (BMC) style beers. These beers are often referred to as [[Pilsner|Pilsners]] by their manufacturers, but are generally considered to be their own separate category of [[Pale Lager]]. They are light in colour and body and lightly hopped. This article gives a recipe to be used to brew one; for more information, see the [[Pale Lager]] page.<br />
<br />
=Recipe=<br />
<br />
BeerSmith Recipe Printout - www.beersmith.com<br><br />
Recipe: HopHed FPW<br><br />
Brewer: HopHed Brewhaus (ohiobrewtus)<br><br />
Style: American Light/Standard/Premium Lager<br><br />
TYPE: All Grain<br><br />
Taste: (41.0) <br><br />
Recipe Specifications<br><br />
--------------------------<br><br />
Batch Size: 5.50 gal <br><br />
Boil Size: 7.39 gal<br><br />
Estimated OG: 1.043 SG<br><br />
Estimated Color: 2.5 SRM<br><br />
Estimated IBU: 11.0 IBU<br><br />
Brewhouse Efficiency: 75.00 %<br><br />
Boil Time: 60 Minutes<br><br />
Ingredients:<br><br />
------------<br><br />
Amount Item Type % or IBU <br><br />
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 50.00 % <br><br />
2.00 lb Corn, Flaked (1.3 SRM) Grain 25.00 % <br><br />
1.00 lb Rice, Flaked (1.0 SRM) Grain 12.50 % <br><br />
0.50 oz Hallertauer [6.00 %] (60 min) Hops 10.5 IBU <br><br />
0.25 oz Hallertauer [6.00 %] (2 min) Hops 0.4 IBU <br><br />
1.00 tsp Irish Moss (Boil 10.0 min) Misc <br><br />
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.50 % <br><br />
1 Pkgs American Lager (White Labs #WLP840) Yeast-Lager <br><br><br />
<br />
Mash Schedule: Single Infusion, Medium Body, Batch Sparge<br><br />
Total Grain Weight: 7.00 lb<br><br />
----------------------------<br><br />
Single Infusion, Medium Body, Batch Sparge<br><br />
Step Time Name Description Step Temp <br><br />
60 min Mash In Add 8.75 qt of water at 170.1 F 148.0 F<br><br />
<br />
I hit my target gravity dead on at 1.043, but Saflager has yet to kick in. It's been 48 hours and it's my first lager so I'm not overly concerned yet, but I certainly expected to see some activity by now.<br></div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Pale_Lager&diff=9056Pale Lager2007-12-21T14:26:26Z<p>Chapka: /* Brewing Pale Lager */ - moved content over from How to brew BMC</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Lager styles]]<br />
[[Category:American beer styles]]<br />
<br />
The most popular beer style in the world, '''Pale Lager''' is a dry, crisp [[lager]] with very little flavor and a light body; it is brewed to be refreshing and easy-drinking rather than flavorful and is often brewed with a substantial amount of adjunct grains, especially [[maize]] and [[rice]]. However, some beers brewed in this style can be all-malt as well.<br />
<br />
This style encompasses the standard '''American Lager''', exemplified by Budweiser, as well as many popular European pale lagers, sometimes called '''International Lager''', such as Carlsberg and Heineken. Because this is the most popular style brewed by large international brewers, home brewers tend to use names like '''Macro Lager''' or '''[[BMC]]''' (short for "Budweiser - Miller - Coors") to describe it. Some, including the [[BJCP]], categorize these beers as '''Light Lager''', although that name sometimes causes confusion with the low-alcohol, low-calorie "Light" or "Lite" beers marketed by some large brewers.<br />
<br />
==History of Pale Lager==<br />
<br />
Before [[Prohibition]], American brewers on the East Coast and Midwest were brewing their own versions of European [[Pilsner]] beers. American brewers quickly found that the [[six-row barley]] available to them was not well suited to brewing light-colored, all-malt beers, and began using [[adjunct]] [[grains]] such as [[maize]] to lighten the body of the beer. The result is a beer with a lighter body, less malt flavor, and correspondingly low hop bitterness, flavor, and aroma.<br />
<br />
On the west coast, a separate style developed, called [[#Western Lager|Western Lager]], featuring a much lighter flavor and hop character than the standard American pilsner. These lighter beers were not well regarded by the rest of the country, but after [[Prohibition]], they became the template for the pale American lagers that would go on to become the world's most popular beer style.<br />
<br />
==Types of Pale Lager==<br />
<br />
===Rice or Maize Adjuncts===<br />
<br />
Because the style lacks any strong malt flavor, the adjuncts chosen, if any, can significantly affect the flavor of the beer. American pale lagers brewed with [[maize]] tend to have a sweet, corn-like flavor, while Asian pale lagers brewed with [[rice]] (as well as Budweiser) tend to be more neutral, sometimes almost flavorless. All-malt versions tend to have a different character as well.<br />
<br />
===American Mass-Market Lager===<br />
<br />
Budweiser and Miller are the examples of this style, although it is also brewed in other parts of the world; for example, Foster's Lager from Australia, Corona from Mexico, and Kirin from Japan. The unifying characteristic is the extremely light flavor and color.<br />
<br />
===European Mass-Market Lager===<br />
<br />
Heineken and Carlsberg brew beers very similar to the American breweries, but with somewhat more of a malty flavor, and sometimes with correspondingly higher hops to balance the beer; adjuncts are often lower but rarely absent. These beer still resemble the American mass-brewed beers than they do true European [[Pilsner]]. Some American brewers also brew "premium" beers, such as Miller Genuine Draft or Anheuser World Lager, in order to compete with the European imports. Because of the "green bottle" traditionally associated with these beers in the United States, [[skunking]] is common enough that it is considered a characteristic of the style by some.<br />
<br />
===Light or Lite Lager===<br />
<br />
The "Light" or "Lite" versions of mass-market pale lagers are lower in gravity, alcohol and calories than the "standard" versions. As a result, they are also lower in flavor and mouthfeel; some can seem watery.<br />
<br />
===Dry Beer===<br />
{{main|Dry Beer}}<br />
<br />
[[Dry Beer]] is an Asian variant of the Pale Lager, briefly popular in the United States and still brewed by several large brewers. It features unusually high attenuation, with the result that it has almost no sweetness and very little body.<br />
<br />
===Ice Lager===<br />
{{main|Ice Lager}}<br />
<br />
'''Ice Lager''' or '''Ice Beer''' has undergone a process of freezing and (sometimes) removing part of the water, resulting in a sligtly more concentrated flavor and a slightly higher alcohol level. In most commercial examples, the effect is insignificant and the resulting beer is almost indistinguishable from a standard pale lager except for a slightly higher (0.5% abv or so) alcohol level.<br />
<br />
===Western Lager===<br />
<br />
'''Western Lager''' is a historical style that was popular in the western United States before [[Prohibition]]. Lighter than the [[American Pilsner]] beers that were brewed in the rest of the United States at the time, they were often looked down on as weak and flavorless by East Coast brewers and drinkers. After Prohibition, the Western Lager developed into the standard post-Prohibition American pale lager.<br />
<br />
==Brewing Pale Lager==<br />
<br />
Like all beer, pale lager is made with water, malt, hops, and yeast; the main addition is the use of corn or rice adjuncts to add fermentable sugars without increasing body, color, or flavor. Because the rice or corn cannot convert their own starches to sugars, high-enzyme [[6-row barley]] is usually used. To save space, some major American breweries reportedly brew their pale lagers to much higher gravities, then dilute them with water before kegging or bottling.<br />
<br />
Because there are no heavy or strong flavours, there is nothing to mask even slight off flavours caused by flaws in the brewer's methods or ingredients, so fresh ingredients and great care are needed to brew this style well.<br />
<br />
;Malt: [[6-row malt]] or a mixture of 6-row and [[Pilsner malt]] to moderate the 6-row's grainy profile. UK 2 row pale malts are generally too dark and don’t have enough diastic power.<br />
;Adjuncts: [[Maize]] can be added in the form of pre-gelatinized [[flaked maize]] in the mash or [[corn syrup]] in the kettle. [[Corn grits]] are used by many commercial brewers because they are cheap, but they require a separate [[cereal mash]] before being added to the main mash. The same goes for flaked rice, rice syrup and rice grits.<br />
;Hops:Obviously a lot of American hops are used although some foreign styles grown domestically and some imports are used. Importantly the bitterness is low at around 10-14 IBU.<br><br />
;Yeast:Most major yeast companies sell American lager yeasts, often referred to as "A-B yeast" because of its supposed origin.<br />
<br />
So from the above we can put a list together:<br />
<br />
*2 row pale or pilsner malt<br />
*6 row pale malt<br />
*Rice or maize adjuncts<br />
*Hops from the list of: Noble, Cascade, Willamette, Spalt, Newport, Sterling and a few others<br />
*Yeast. Lager, American, Wyeast 2035. or similar<br />
<br />
A good clean tasting water is a must especially if you plan to brew strong and water it down. Sterilized water can help with this but you’ll need to add brewing salts to it. You can also use [[Campden tablets]] to take out chloramines and boil to remove chlorine.<br />
<br />
You need to mash for highly fermentable wort, which means at the lower end of the mashing scale maybe 150-152 or if you have the inclination ability to step mash then do some lower temp steps with a rest at 140 really helping to get a dry beer. I’m no expert on step mashes so can’t really help more than that.<br />
<br />
With sparging clarity is important so fly sparging can help or at least returning plenty of the first mash back to the mash when batch sparging. You need to be careful not to sparge bellow around 1010.<br />
<br />
A good boil is required to make sure you boil off any DMS and allow a good hot break.<br />
<br />
Also note that due to poor handling and clear bottles that these beers quite often get skunked and the beer swilling masses have got used to it and see it as a positive flavour in these beers. So short of finding a passing skunk...I suggest looking after a few bottles and also letting a few bottles skunk in daylight. Taste two side by side warm then taste two side by side chilled to see what you think.<br />
<br />
==External Resources==<br />
<br />
*Fred Eckhardt, '[http://www.allaboutbeer.com/columns/fred6.html The dark side of light beer],' originally published in All About Beer, January 1998.<br />
<br />
==Competition Styles==<br />
<br />
The [[BJCP]] contains three categories of standard mass-market lager, including light beer; less commonly homebrewed specialties such as Dry and Ice Beer should be entered into as [[Specialty Beer]]. The [[GABF]] style guidelines, with their focus on commercial beer, contains a wider range of categories of pale lager.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=1A<br />
|name=Lite American Lager<br />
|category=Light Lager<br />
|ibu=8-12<br />
|srm=2-3<br />
|og=1.030-1.040<br />
|fg=0.998-1.008<br />
|abv=3.2-4.2<br />
|aroma=Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.<br />
|appearance=Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.<br />
|flavor=Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting" No diacetyl. No fruitiness.<br />
|mouthfeel=Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery.<br />
|overall=Very refreshing and thirst quenching.<br />
|comments=A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible.<br />
|ingredients=Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.<br />
|commercial=Miller Lite, Bud Light, Coors Light, Amstel Light<br />
}}<br />
<br />
<br />
{{BJCPStyle<br />
|number=1B<br />
|name=Standard American Lager<br />
|category=Light Lager<br />
|ibu=8-15<br />
|srm=2-4<br />
|og=1.040-1.050<br />
|fg=1.004-1.010<br />
|abv=4.2-5.1<br />
|aroma=Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.<br />
|appearance=Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.<br />
|flavor=Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.<br />
|mouthfeel=Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.<br />
|overall=Very refreshing and thirst quenching.<br />
|comments=Strong flavors are a fault. An international style including the standard mass-market lager from most countries.<br />
|ingredients=Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.<br />
|commercial=Miller High Life, Budweiser, Kirin Lager, Molson Golden, Corona Extra, Foster's Lager<br />
}}<br />
<br />
<br />
{{BJCPStyle<br />
|number=1C<br />
|name=Premium American Lager<br />
|category=Light Lager<br />
|ibu=15-25<br />
|srm=2-6<br />
|og=1.046-1.056<br />
|fg=1.008-1.012<br />
|abv=4.7-6<br />
|aroma=Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.<br />
|appearance=Pale straw to gold color. White, frothy head may not be long lasting. Very clear.<br />
|flavor=Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.<br />
|mouthfeel=Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.<br />
|overall=Refreshing and thirst quenching, although generally more filling than standard/lite versions.<br />
|comments=Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical "import" or "green bottle" international beers found in America.<br />
|ingredients=Two- or six-row barley with up to 25% rice or corn as adjuncts.<br />
|commercial=Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck's, Stella Artois, Singha<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
The GABF's pale lager styles include one, listed as "International Style Pilsner", that more closely resembles a Heineken-style pale lager than a true [[Pilsner]]. The [[GABF]] also includes style listings for specialty [[pale lager]] categories, including Light Lager, [[Dry Beer]], [[Ice Beer]], and [[Low-Carbohydrate Beer]]. <br />
<br />
{{GABFStyle<br />
|number=20<br />
|name=International Style Pilsener<br />
|description=International-Style Pilseners are straw/golden in color and are well attenuated. This medium bodied beer is often brewed with rice, corn, wheat, or other grain or sugar adjuncts making up part of the mash. Hop bitterness is low to medium. Hop flavor and aroma are low. Residual malt sweetness is low; it does not predominate but may be perceived. Fruity esters and diacetyl should not be perceived. Very low levels of sweet corn-like dimethylsulfide (DMS) character, if perceived, are acceptable. There should be no chill haze.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.010 (2-2.5 ºPlato)<br />
|alcohol=3.6-4.2% (4.5-5.25%)<br />
|bitterness=17-30<br />
|color=3-4 (6-8 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=25A<br />
|name=American Style Light (Low Calorie) Lager<br />
|description=These beers are extremely light colored, light in body, and high in carbonation. Calorie level should not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts are often used. Flavor is mild, and hop bitterness and aroma is negligible to very low. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.<br />
|og=1.024-1.040 (6-10 ºPlato)<br />
|fg=1.002-1.008 (0.5-2 ºPlato)<br />
|alcohol=2.8-3.5% (3.5-4.4%)<br />
|bitterness=5-10<br />
|color=1.5-4 (3-8 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=26A<br />
|name=American Style Lager<br />
|description=Light in body and color, American lagers are very clean and crisp and aggressively carbonated. Flavor components should be subtle and complex, with no one ingredient dominating the others. Malt sweetness is light to mild. Corn, rice, or other grain or sugar adjuncts are often used. Hop bitterness, flavor and aroma are negligible to very light. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.<br />
|og=1.040-1.046 (10-11.5 ºPlato)<br />
|fg=1.006-1.010 (1.5-2.5 ºPlato)<br />
|alcohol=3.2-4.0% (3.8-5%)<br />
|bitterness=5-14<br />
|color=2-4 (4-8 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=26B<br />
|name=American Style Premium Lager<br />
|description=This style has low malt (and adjunct) sweetness, is medium bodied, and should contain no or a low percentage (less than 25%) of adjuncts. Color may be light straw to golden. Alcohol content and bitterness may also be greater. Hop aroma and flavor is low or negligible. Light fruity esters are acceptable. Chill haze and diacetyl should be absent. Note: Some beers marketed as "premium" (based on price) may not fit this definition.<br />
|og=1.044-1.048 (11-12 ºPlato)<br />
|fg=1.010-1.014 (2.5-3.5 ºPlato)<br />
|alcohol=3.6-4% (4.3-5%)<br />
|bitterness=6-15<br />
|color=2-6 (4-12 EBC)<br />
}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=How_to_brew_BMC&diff=9055How to brew BMC2007-12-21T14:15:27Z<p>Chapka: Removed copyrighted material; replaced with a link from the Pale Lager page.</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Methodology]]<br />
[[Category:Beer recipes]]<br />
<br />
[[Image:Budweiser.jpg|thumbnail|right|A beer for the missus]]<br />
Millions of people like to drink Bud/Miller/Coors (BMC) style beers. These beers are often referred to as [[Pilsner|Pilsners]] by their manufacturers, but are generally considered to be their own separate category of [[Pale Lager]]. They are light in colour and body and lightly hopped.<br />
<br />
='''So how is it made?'''<br>=<br />
<br />
Well Beer is made from Water, Malt, Hops and Yeast. The main addition to this is the use of corn or rice because it is cheap, adds very little body, colour or flavour to the beer, which is what gives it its properties. The corn and rice is unmalted so relies on the enzymes from the malted barley to convert the starch from the rice/corn to fermentable sugars. Because of this 6 row barley is used because of its higher diastic properties. To help beer production take less space instead of brewing lots of weak beer some of the breweries brew a stronger beer and then water it down at production.<br />
<br />
If you are going to try this then you should be aware that because there are no heavy or strong flavours and off flavours caused by method or ingredients will show through and not be masked so fresh ingredients should be used.<br />
'''<br />
Malt:'''<br><br />
UK 2 row pale malts are generally to dark for pilsners and don’t have enough diastic power, so a US 2 *row or German Pilsner 2 row can be used. 6 row has a grainier profile than 2 row hence the reason for using some 2 row.<br />
'''<br />
Adjuncts:'''<br><br />
To get Corn into the mash then you can use; Flaked maize which is pre-gelatinised and add it to your mash. Corn syrup can be added late to the kettle. You can also use corn grits but they need a separate mash. The same goes for flaked maize, rice syrup and rice grits.<br />
<br />
'''Hops:'''<br><br />
Obviously a lot off American hops are used although some foreign styles of hops are grown domestically as well as some imports are used. Importantly the bitterness is low at around 10-14 IBU.<br><br />
<br />
'''Yeast:'''<br><br />
Obviously a lager yeast is the best bet. It’s difficult to tell what the big boys use bit an American Lager yeast is a good choice, like Wyeast 2035 os similar.<br><br />
<br />
So far we have an outline of the beer.<br><br />
<br />
*OG 1040 - 1045<br />
*FG 1005 – 1007<br />
*SRM - ~ 2-4<br />
*IBU 10-14<br />
*ABV 4-5%<br />
<br />
<br><br />
So from the info above we can put a list together.<br><br />
<br />
2 row pale or pilsner malt<br><br />
6 row pale palt<br><br />
Rice or Corn adjunct<br><br />
Hops from the list of: Noble, Cascade, Willamette, Spalt, Newport, Sterling and a few others.<br><br />
Yeast. Lager, American, Wyeast 2035.<br><br />
<br />
A good clean tasting water is a must especially if you plan to brew strong and water it down. Sterilised water can help with this but you’ll need to add brewing salts to it. You can also use Camden tablets to take out chloramines and boil to remove chlorine.<br><br />
<br />
Now that info above is well is enough to get you well in the way to understanding how to brew a BMC style beer.<br><br />
<br />
Now this. I’d say it’s all toooo much effort and it’s much easier toy just go buy a case for $20 dollars or what ever it costs and use your brew time to brew a Real Ale worth the effort. But because I’m in a good mood here’s a little more info.<br><br />
<br />
You need to mash for highly fermentable wort, which means at the lower end of the mashing scale maybe 150-152 or if you have the inclination ability to step mash then do some lower temp steps with a rest at 140 really helping to get a dry beer. I’m no expert on step mashes so can’t really help more than that.<br><br />
<br />
With sparging clarity is important so fly sparging can help or at least returning plenty of the first mash back to the mash when batch sparging. You need to be careful not to sparge bellow around 1010.<br><br />
<br />
A good boil is required to make sure you boil off any DMS and allow a good hot break.<br><br />
<br />
Also note that due to poor handling and clear bottles that these beers quite often get skunked and the beer swilling masses have got used to it and see it as a positive flavour in these beers. So short of finding a passing skunk...I suggest looking after a few bottles and also letting a few bottles skunk in daylight. Taste two side by side warm then taste two side by side chilled to see what you think.<br />
<br />
'''That’s enough for now. <br><br />
I’m off for a Real Beer.'''<br><br />
<br />
=Recipe=<br />
<br />
BeerSmith Recipe Printout - www.beersmith.com<br><br />
Recipe: HopHed FPW<br><br />
Brewer: HopHed Brewhaus (ohiobrewtus)<br><br />
Style: American Light/Standard/Premium Lager<br><br />
TYPE: All Grain<br><br />
Taste: (41.0) <br><br />
Recipe Specifications<br><br />
--------------------------<br><br />
Batch Size: 5.50 gal <br><br />
Boil Size: 7.39 gal<br><br />
Estimated OG: 1.043 SG<br><br />
Estimated Color: 2.5 SRM<br><br />
Estimated IBU: 11.0 IBU<br><br />
Brewhouse Efficiency: 75.00 %<br><br />
Boil Time: 60 Minutes<br><br />
Ingredients:<br><br />
------------<br><br />
Amount Item Type % or IBU <br><br />
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 50.00 % <br><br />
2.00 lb Corn, Flaked (1.3 SRM) Grain 25.00 % <br><br />
1.00 lb Rice, Flaked (1.0 SRM) Grain 12.50 % <br><br />
0.50 oz Hallertauer [6.00 %] (60 min) Hops 10.5 IBU <br><br />
0.25 oz Hallertauer [6.00 %] (2 min) Hops 0.4 IBU <br><br />
1.00 tsp Irish Moss (Boil 10.0 min) Misc <br><br />
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.50 % <br><br />
1 Pkgs American Lager (White Labs #WLP840) Yeast-Lager <br><br><br />
<br />
Mash Schedule: Single Infusion, Medium Body, Batch Sparge<br><br />
Total Grain Weight: 7.00 lb<br><br />
----------------------------<br><br />
Single Infusion, Medium Body, Batch Sparge<br><br />
Step Time Name Description Step Temp <br><br />
60 min Mash In Add 8.75 qt of water at 170.1 F 148.0 F<br><br />
<br />
I hit my target gravity dead on at 1.043, but Saflager has yet to kick in. It's been 48 hours and it's my first lager so I'm not overly concerned yet, but I certainly expected to see some activity by now.<br></div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Pale_Lager&diff=9054Pale Lager2007-12-21T14:14:56Z<p>Chapka: Link to Fred Eckhardt article.</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer styles]]<br />
[[Category:Lager styles]]<br />
[[Category:American beer styles]]<br />
<br />
The most popular beer style in the world, '''Pale Lager''' is a dry, crisp [[lager]] with very little flavor and a light body; it is brewed to be refreshing and easy-drinking rather than flavorful and is often brewed with a substantial amount of adjunct grains, especially [[maize]] and [[rice]]. However, some beers brewed in this style can be all-malt as well.<br />
<br />
This style encompasses the standard '''American Lager''', exemplified by Budweiser, as well as many popular European pale lagers, sometimes called '''International Lager''', such as Carlsberg and Heineken. Because this is the most popular style brewed by large international brewers, home brewers tend to use names like '''Macro Lager''' or '''[[BMC]]''' (short for "Budweiser - Miller - Coors") to describe it. Some, including the [[BJCP]], categorize these beers as '''Light Lager''', although that name sometimes causes confusion with the low-alcohol, low-calorie "Light" or "Lite" beers marketed by some large brewers.<br />
<br />
==History of Pale Lager==<br />
<br />
Before [[Prohibition]], American brewers on the East Coast and Midwest were brewing their own versions of European [[Pilsner]] beers. American brewers quickly found that the [[six-row barley]] available to them was not well suited to brewing light-colored, all-malt beers, and began using [[adjunct]] [[grains]] such as [[maize]] to lighten the body of the beer. The result is a beer with a lighter body, less malt flavor, and correspondingly low hop bitterness, flavor, and aroma.<br />
<br />
On the west coast, a separate style developed, called [[#Western Lager|Western Lager]], featuring a much lighter flavor and hop character than the standard American pilsner. These lighter beers were not well regarded by the rest of the country, but after [[Prohibition]], they became the template for the pale American lagers that would go on to become the world's most popular beer style.<br />
<br />
==Types of Pale Lager==<br />
<br />
===Rice or Maize Adjuncts===<br />
<br />
Because the style lacks any strong malt flavor, the adjuncts chosen, if any, can significantly affect the flavor of the beer. American pale lagers brewed with [[maize]] tend to have a sweet, corn-like flavor, while Asian pale lagers brewed with [[rice]] (as well as Budweiser) tend to be more neutral, sometimes almost flavorless. All-malt versions tend to have a different character as well.<br />
<br />
===American Mass-Market Lager===<br />
<br />
Budweiser and Miller are the examples of this style, although it is also brewed in other parts of the world; for example, Foster's Lager from Australia, Corona from Mexico, and Kirin from Japan. The unifying characteristic is the extremely light flavor and color.<br />
<br />
===European Mass-Market Lager===<br />
<br />
Heineken and Carlsberg brew beers very similar to the American breweries, but with somewhat more of a malty flavor, and sometimes with correspondingly higher hops to balance the beer; adjuncts are often lower but rarely absent. These beer still resemble the American mass-brewed beers than they do true European [[Pilsner]]. Some American brewers also brew "premium" beers, such as Miller Genuine Draft or Anheuser World Lager, in order to compete with the European imports. Because of the "green bottle" traditionally associated with these beers in the United States, [[skunking]] is common enough that it is considered a characteristic of the style by some.<br />
<br />
===Light or Lite Lager===<br />
<br />
The "Light" or "Lite" versions of mass-market pale lagers are lower in gravity, alcohol and calories than the "standard" versions. As a result, they are also lower in flavor and mouthfeel; some can seem watery.<br />
<br />
===Dry Beer===<br />
{{main|Dry Beer}}<br />
<br />
[[Dry Beer]] is an Asian variant of the Pale Lager, briefly popular in the United States and still brewed by several large brewers. It features unusually high attenuation, with the result that it has almost no sweetness and very little body.<br />
<br />
===Ice Lager===<br />
{{main|Ice Lager}}<br />
<br />
'''Ice Lager''' or '''Ice Beer''' has undergone a process of freezing and (sometimes) removing part of the water, resulting in a sligtly more concentrated flavor and a slightly higher alcohol level. In most commercial examples, the effect is insignificant and the resulting beer is almost indistinguishable from a standard pale lager except for a slightly higher (0.5% abv or so) alcohol level.<br />
<br />
===Western Lager===<br />
<br />
'''Western Lager''' is a historical style that was popular in the western United States before [[Prohibition]]. Lighter than the [[American Pilsner]] beers that were brewed in the rest of the United States at the time, they were often looked down on as weak and flavorless by East Coast brewers and drinkers. After Prohibition, the Western Lager developed into the standard post-Prohibition American pale lager.<br />
<br />
==Brewing Pale Lager==<br />
{{sectionStub}}<br />
<br />
Some major American breweries reportedly brew their pale lagers to much higher gravities, then dilute them with water before kegging or bottling.<br />
<br />
==External Resources==<br />
<br />
*Fred Eckhardt, '[http://www.allaboutbeer.com/columns/fred6.html The dark side of light beer],' originally published in All About Beer, January 1998.<br />
<br />
==Competition Styles==<br />
<br />
The [[BJCP]] contains three categories of standard mass-market lager, including light beer; less commonly homebrewed specialties such as Dry and Ice Beer should be entered into as [[Specialty Beer]]. The [[GABF]] style guidelines, with their focus on commercial beer, contains a wider range of categories of pale lager.<br />
<br />
===BJCP Style Guidelines===<br />
<br />
{{BJCPStyle<br />
|number=1A<br />
|name=Lite American Lager<br />
|category=Light Lager<br />
|ibu=8-12<br />
|srm=2-3<br />
|og=1.030-1.040<br />
|fg=0.998-1.008<br />
|abv=3.2-4.2<br />
|aroma=Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.<br />
|appearance=Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.<br />
|flavor=Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting" No diacetyl. No fruitiness.<br />
|mouthfeel=Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery.<br />
|overall=Very refreshing and thirst quenching.<br />
|comments=A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible.<br />
|ingredients=Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.<br />
|commercial=Miller Lite, Bud Light, Coors Light, Amstel Light<br />
}}<br />
<br />
<br />
{{BJCPStyle<br />
|number=1B<br />
|name=Standard American Lager<br />
|category=Light Lager<br />
|ibu=8-15<br />
|srm=2-4<br />
|og=1.040-1.050<br />
|fg=1.004-1.010<br />
|abv=4.2-5.1<br />
|aroma=Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.<br />
|appearance=Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.<br />
|flavor=Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.<br />
|mouthfeel=Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.<br />
|overall=Very refreshing and thirst quenching.<br />
|comments=Strong flavors are a fault. An international style including the standard mass-market lager from most countries.<br />
|ingredients=Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.<br />
|commercial=Miller High Life, Budweiser, Kirin Lager, Molson Golden, Corona Extra, Foster's Lager<br />
}}<br />
<br />
<br />
{{BJCPStyle<br />
|number=1C<br />
|name=Premium American Lager<br />
|category=Light Lager<br />
|ibu=15-25<br />
|srm=2-6<br />
|og=1.046-1.056<br />
|fg=1.008-1.012<br />
|abv=4.7-6<br />
|aroma=Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.<br />
|appearance=Pale straw to gold color. White, frothy head may not be long lasting. Very clear.<br />
|flavor=Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.<br />
|mouthfeel=Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.<br />
|overall=Refreshing and thirst quenching, although generally more filling than standard/lite versions.<br />
|comments=Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical "import" or "green bottle" international beers found in America.<br />
|ingredients=Two- or six-row barley with up to 25% rice or corn as adjuncts.<br />
|commercial=Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck's, Stella Artois, Singha<br />
}}<br />
<br />
===GABF Style Listings===<br />
<br />
The GABF's pale lager styles include one, listed as "International Style Pilsner", that more closely resembles a Heineken-style pale lager than a true [[Pilsner]]. The [[GABF]] also includes style listings for specialty [[pale lager]] categories, including Light Lager, [[Dry Beer]], [[Ice Beer]], and [[Low-Carbohydrate Beer]]. <br />
<br />
{{GABFStyle<br />
|number=20<br />
|name=International Style Pilsener<br />
|description=International-Style Pilseners are straw/golden in color and are well attenuated. This medium bodied beer is often brewed with rice, corn, wheat, or other grain or sugar adjuncts making up part of the mash. Hop bitterness is low to medium. Hop flavor and aroma are low. Residual malt sweetness is low; it does not predominate but may be perceived. Fruity esters and diacetyl should not be perceived. Very low levels of sweet corn-like dimethylsulfide (DMS) character, if perceived, are acceptable. There should be no chill haze.<br />
|og=1.044-1.050 (11-12.5 ºPlato)<br />
|fg=1.008-1.010 (2-2.5 ºPlato)<br />
|alcohol=3.6-4.2% (4.5-5.25%)<br />
|bitterness=17-30<br />
|color=3-4 (6-8 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=25A<br />
|name=American Style Light (Low Calorie) Lager<br />
|description=These beers are extremely light colored, light in body, and high in carbonation. Calorie level should not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts are often used. Flavor is mild, and hop bitterness and aroma is negligible to very low. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.<br />
|og=1.024-1.040 (6-10 ºPlato)<br />
|fg=1.002-1.008 (0.5-2 ºPlato)<br />
|alcohol=2.8-3.5% (3.5-4.4%)<br />
|bitterness=5-10<br />
|color=1.5-4 (3-8 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=26A<br />
|name=American Style Lager<br />
|description=Light in body and color, American lagers are very clean and crisp and aggressively carbonated. Flavor components should be subtle and complex, with no one ingredient dominating the others. Malt sweetness is light to mild. Corn, rice, or other grain or sugar adjuncts are often used. Hop bitterness, flavor and aroma are negligible to very light. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.<br />
|og=1.040-1.046 (10-11.5 ºPlato)<br />
|fg=1.006-1.010 (1.5-2.5 ºPlato)<br />
|alcohol=3.2-4.0% (3.8-5%)<br />
|bitterness=5-14<br />
|color=2-4 (4-8 EBC)<br />
}}<br />
<br />
<br />
{{GABFStyle<br />
|number=26B<br />
|name=American Style Premium Lager<br />
|description=This style has low malt (and adjunct) sweetness, is medium bodied, and should contain no or a low percentage (less than 25%) of adjuncts. Color may be light straw to golden. Alcohol content and bitterness may also be greater. Hop aroma and flavor is low or negligible. Light fruity esters are acceptable. Chill haze and diacetyl should be absent. Note: Some beers marketed as "premium" (based on price) may not fit this definition.<br />
|og=1.044-1.048 (11-12 ºPlato)<br />
|fg=1.010-1.014 (2.5-3.5 ºPlato)<br />
|alcohol=3.6-4% (4.3-5%)<br />
|bitterness=6-15<br />
|color=2-6 (4-12 EBC)<br />
}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=How_to_brew_BMC&diff=9053How to brew BMC2007-12-21T14:09:01Z<p>Chapka: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Methodology]]<br />
[[Category:Beer recipes]]<br />
<br />
[[Image:Budweiser.jpg|thumbnail|right|A beer for the missus]]<br />
Millions of people like to drink Bud/Miller/Coors (BMC) style beers. These beers are often referred to as [[Pilsner|Pilsners]] by their manufacturers, but are generally considered to be their own separate category of [[Pale Lager]]. They are light in colour and body and lightly hopped.<br />
<br />
='''So how is it made?'''<br>=<br />
<br />
Well Beer is made from Water, Malt, Hops and Yeast. The main addition to this is the use of corn or rice because it is cheap, adds very little body, colour or flavour to the beer, which is what gives it its properties. The corn and rice is unmalted so relies on the enzymes from the malted barley to convert the starch from the rice/corn to fermentable sugars. Because of this 6 row barley is used because of its higher diastic properties. To help beer production take less space instead of brewing lots of weak beer some of the breweries brew a stronger beer and then water it down at production.<br />
<br />
If you are going to try this then you should be aware that because there are no heavy or strong flavours and off flavours caused by method or ingredients will show through and not be masked so fresh ingredients should be used.<br />
'''<br />
Malt:'''<br><br />
UK 2 row pale malts are generally to dark for pilsners and don’t have enough diastic power, so a US 2 *row or German Pilsner 2 row can be used. 6 row has a grainier profile than 2 row hence the reason for using some 2 row.<br />
'''<br />
Adjuncts:'''<br><br />
To get Corn into the mash then you can use; Flaked maize which is pre-gelatinised and add it to your mash. Corn syrup can be added late to the kettle. You can also use corn grits but they need a separate mash. The same goes for flaked maize, rice syrup and rice grits.<br />
<br />
'''Hops:'''<br><br />
Obviously a lot off American hops are used although some foreign styles of hops are grown domestically as well as some imports are used. Importantly the bitterness is low at around 10-14 IBU.<br><br />
<br />
'''Yeast:'''<br><br />
Obviously a lager yeast is the best bet. It’s difficult to tell what the big boys use bit an American Lager yeast is a good choice, like Wyeast 2035 os similar.<br><br />
<br />
So far we have an outline of the beer.<br><br />
<br />
*OG 1040 - 1045<br />
*FG 1005 – 1007<br />
*SRM - ~ 2-4<br />
*IBU 10-14<br />
*ABV 4-5%<br />
<br />
<br><br />
So from the info above we can put a list together.<br><br />
<br />
2 row pale or pilsner malt<br><br />
6 row pale palt<br><br />
Rice or Corn adjunct<br><br />
Hops from the list of: Noble, Cascade, Willamette, Spalt, Newport, Sterling and a few others.<br><br />
Yeast. Lager, American, Wyeast 2035.<br><br />
<br />
A good clean tasting water is a must especially if you plan to brew strong and water it down. Sterilised water can help with this but you’ll need to add brewing salts to it. You can also use Camden tablets to take out chloramines and boil to remove chlorine.<br><br />
<br />
Now that info above is well is enough to get you well in the way to understanding how to brew a BMC style beer.<br><br />
<br />
Now this. I’d say it’s all toooo much effort and it’s much easier toy just go buy a case for $20 dollars or what ever it costs and use your brew time to brew a Real Ale worth the effort. But because I’m in a good mood here’s a little more info.<br><br />
<br />
You need to mash for highly fermentable wort, which means at the lower end of the mashing scale maybe 150-152 or if you have the inclination ability to step mash then do some lower temp steps with a rest at 140 really helping to get a dry beer. I’m no expert on step mashes so can’t really help more than that.<br><br />
<br />
With sparging clarity is important so fly sparging can help or at least returning plenty of the first mash back to the mash when batch sparging. You need to be careful not to sparge bellow around 1010.<br><br />
<br />
A good boil is required to make sure you boil off any DMS and allow a good hot break.<br><br />
<br />
Also note that due to poor handling and clear bottles that these beers quite often get skunked and the beer swilling masses have got used to it and see it as a positive flavour in these beers. So short of finding a passing skunk...I suggest looking after a few bottles and also letting a few bottles skunk in daylight. Taste two side by side warm then taste two side by side chilled to see what you think.<br />
<br />
'''That’s enough for now. <br><br />
I’m off for a Real Beer.'''<br><br />
<br />
=Recipe=<br />
<br />
BeerSmith Recipe Printout - www.beersmith.com<br><br />
Recipe: HopHed FPW<br><br />
Brewer: HopHed Brewhaus (ohiobrewtus)<br><br />
Style: American Light/Standard/Premium Lager<br><br />
TYPE: All Grain<br><br />
Taste: (41.0) <br><br />
Recipe Specifications<br><br />
--------------------------<br><br />
Batch Size: 5.50 gal <br><br />
Boil Size: 7.39 gal<br><br />
Estimated OG: 1.043 SG<br><br />
Estimated Color: 2.5 SRM<br><br />
Estimated IBU: 11.0 IBU<br><br />
Brewhouse Efficiency: 75.00 %<br><br />
Boil Time: 60 Minutes<br><br />
Ingredients:<br><br />
------------<br><br />
Amount Item Type % or IBU <br><br />
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 50.00 % <br><br />
2.00 lb Corn, Flaked (1.3 SRM) Grain 25.00 % <br><br />
1.00 lb Rice, Flaked (1.0 SRM) Grain 12.50 % <br><br />
0.50 oz Hallertauer [6.00 %] (60 min) Hops 10.5 IBU <br><br />
0.25 oz Hallertauer [6.00 %] (2 min) Hops 0.4 IBU <br><br />
1.00 tsp Irish Moss (Boil 10.0 min) Misc <br><br />
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.50 % <br><br />
1 Pkgs American Lager (White Labs #WLP840) Yeast-Lager <br><br><br />
<br />
Mash Schedule: Single Infusion, Medium Body, Batch Sparge<br><br />
Total Grain Weight: 7.00 lb<br><br />
----------------------------<br><br />
Single Infusion, Medium Body, Batch Sparge<br><br />
Step Time Name Description Step Temp <br><br />
60 min Mash In Add 8.75 qt of water at 170.1 F 148.0 F<br><br />
<br />
I hit my target gravity dead on at 1.043, but Saflager has yet to kick in. It's been 48 hours and it's my first lager so I'm not overly concerned yet, but I certainly expected to see some activity by now.<br><br />
<br />
==History==<br />
'''A light history lesson'''<br><br />
<br />
Let us examine the sorry history of this melancholy beer type. There are two reasons why it came into existence: first, the reduction of calories so one does not gain weight from drinking it, although few drinkers drink it for that reason today. And, second: This beer type, and others of its ilk (dry beer, red beer, ice beer, light dry beer, light red beer, light ice beer, dry ice beer, etc.), were promoted, invented, or adopted by the US megabrewers to take up valuable shelf space in order to keep the new microbrews (those new, tasteful, beers you apparently disdain) out of the market place.<br><br />
<br />
The above-listed beer types have little or no taste to them. They are fakes, designed to delude beer lovers into believing that they have substance and are worth buying. I cannot deny, however, that light beer is very popular with mainline beer drinkers. Sad.<br><br />
<br />
Those trendy beers, and light beer in particular, are really malt liquors. Malt liquor is not a normal beer style. Malt liquor is a beer type Germans would shun as ersatz. That word describes the beer style beautifully. "Ersatz" is German for "poor substitute."<br><br />
<br />
Malt liquor is a poor substitute for beer because it is engineered to be stronger than normal. True strong beer is brewed by adding more fermentable goods to the mix, creating more color, taste, and alcohol content. Malt liquor is strong because it uses enzymes to "force ferment" (engineer) the beer, reducing the color and taste but enhancing the alcohol content. The result is tasteless strong beer.<br><br />
<br />
Clement Prechtl, a brewing scientist associated with the Wallerstein Laboratories, let the cat out of the bag in a 1972 technical paper presented to an MBAA brewers Convention in Winnipeg. In his paper, he described the process used to brew malt liquor and light beer. I've taken the liberty of adding to and explaining his technical dissertation.<br><br />
<br />
I quote: "The second and the preferred way [to brew] is to prepare a special brew of about 50 to 60 percent malt [which is 60 percent fermentable], 30 to 40 percent corn grits [about 75 percent fermentable], and 10 to 20 percent dextrose [corn sugar about 86 percent fermentable] to an original gravity (OG) of 12.5 to 14.5 degrees Plato [percent of fermentable sugars in the beginning beer wort] (after which is added) a fungal alpha amylase [an enzyme that changes unfermentable sugar-starches called dextrins into fermentable sugar. These unfermentable dextrins are what give beer its wonderful flavor]. ·Fermentation is carried out at (the high) temperatures (usually) associated with ale fermentation." [The result is a beer with minimal body, or taste, and increased alcohol content].<br><br />
<br />
Mr. Stanton, honest, I'm not making this up.<br><br />
<br />
Prechtl goes on, at great length, to describe US "low calorie" beers (which were invented by the Europeans) as table beer and diet beers (for diabetics; later reinvented by the Japanese as dry beer). Low calorie beer, it turns out, is weak malt liquor, with an original gravity of 8 or 9 Plato (instead of 12 or 14 above). The result has even less taste than malt liquor, but the only real difference is in alcohol content and body.<br><br />
<br />
The first light beer (Gablinger's Diet Beer) was produced by New York's Rheingold Brewery in 1967. It didn't sell. Gablinger's had 107 calories per 12-ounce bottle, almost all of them (93) from alcohol. Budweiser (itself not particularly taste enhanced) is a normal beer (about 150 calories) with that same alcohol content but with more dextrins. It is much more flavorful and satisfying. The first successful light beer (in 1972) was an offshoot of Meister Brau Lite of Chicago, which also was unsuccessful in 1967. It was bought by Miller, somewhat reformulated, and introduced as Miller Lite. The rest, as they say, is history.<br><br />
<br />
Mr. Stanton, the problem I have with light beer, and the reason I hate to write about it, is that it is poor beer with almost no flavor, too much alcohol, and no body at all. These beers would all benefit from substituting taste and body (dextrins) at 4 calories per gram for alcohol at 7 calories per gram.<br><br />
<br />
Look at Miller Light: 4.2 percent abv, 96 calories, but only 1.1 percent dextrins. Bud Light has 3.3 percent abv, 108 calories, and 2.9 percent dextrins. That's better, but not enough to give it even the limited flavor we expect from regular Bud. Forget Coors Light with 100 calories, 4.4 percent abv, 2.3 percent dextrins, and nearly as pale as water at 1.9 srm. Don't tell anyone I said so, but if you must drink this swill, go for the Bud Light -- more flavor, decent balance, and more color at 3 srm.<br />
<br />
Henry Ortlieb of Philadelphia's now defunct Ortlieb Brewing Co., said it all when he produced a TV commercial in the mid-1970s that told viewers: "You want light beer? Just add ice cubes to my beer, it's cheaper."<br />
'''This was written for the January 1998 edition of All About Beer Magazine.'''<br></div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8877American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-13T19:22:44Z<p>Chapka: /* Ales, porters, stouts and American weissbiers */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
!Ales.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Strong Ale<br />
|1896<br />
|8.8<br />
|24.2<br />
|...<br />
|6.85<br />
|11.8<br />
|...<br />
|3.81<br />
|0.288<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1888<br />
|2.75<br />
|17<br />
|88.57<br />
|6.06<br />
|5.35<br />
|...<br />
|1.51<br />
|0.189<br />
|...<br />
|...<br />
|C. Gottfried and C. Rach.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1887<br />
|2.4<br />
|15.74<br />
|89.42<br />
|5.66<br />
|4.42<br />
|0.50<br />
|0.49<br />
|0.117<br />
|0.31<br />
|0.056<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|Bass & Co.'s bottled Dog's Head<br />
|1901<br />
|0.87<br />
|16.08<br />
|89.85<br />
|6.45<br />
|3.70<br />
|0.58<br />
|0.67<br />
|0.171<br />
|...<br />
|0.0585<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s bottled White Label<br />
|1901<br />
|1.92<br />
|15.65<br />
|89.68<br />
|5.80<br />
|4.52<br />
|0.55<br />
|0.61<br />
|0.171<br />
|...<br />
|0.054<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s draught Pale Ale<br />
|1901<br />
|3.45<br />
|15.70<br />
|89.06<br />
|5.18<br />
|5.76<br />
|0.58<br />
|1.68<br />
|0.144<br />
|...<br />
|0.05<br />
|<br />
|<br />
|-<br />
|Allsopp-Burton light dinner Ale<br />
|1896<br />
|2.0<br />
|13.85<br />
|...<br />
|4.65<br />
|4.05<br />
|...<br />
|0.70<br />
|0.198<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp-Burton Ale<br />
|1879<br />
|3.60<br />
|16.97<br />
|89.33<br />
|6.80<br />
|4.37<br />
|0.45<br />
|...<br />
|0.235<br />
|...<br />
|0.026<br />
|Lawrence and Reilly.<br />
|<br />
|-<br />
|Allsopp's India Pale Ale, Red Hand<br />
|1901<br />
|2.23<br />
|15.14<br />
|...<br />
|5.44<br />
|4.70<br />
|0.44<br />
|0.66<br />
|0.144<br />
|...<br />
|0.045<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|McEwen's Sparkling Ale<br />
|1901<br />
|3.35<br />
|21.62<br />
|85.55<br />
|7.80<br />
|6.65<br />
|0.85<br />
|2.67<br />
|0.378<br />
|...<br />
|0.0765<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Wm Younger & Co.'s Sparkling Ale, Monk Brand<br />
|1901<br />
|1.87<br />
|18.03<br />
|...<br />
|6.84<br />
|4.90<br />
|0.64<br />
|0.80<br />
|0.153<br />
|...<br />
|0.067<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Olde English Ale, Dog's Head bottling<br />
|1901<br />
|3.92<br />
|21.39<br />
|...<br />
|8.75<br />
|7.59<br />
|0.91<br />
|1.60<br />
|0.162<br />
|...<br />
|0.0855<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Somerset, draught ale, 3 years old<br />
|1882<br />
|2.15<br />
|22.63<br />
|85.71<br />
|8.57<br />
|5.49<br />
|0.71<br />
|1.36<br />
|0.63<br />
|...<br />
|...<br />
|Ch. Graham.<br />
|<br />
|-<br />
|Worthington Burton Ale, 18 months old<br />
|1890<br />
|7.50<br />
|24.2<br />
|...<br />
|7.85<br />
|...<br />
|...<br />
|...<br />
|0.3695<br />
|rowspan=2 colspan=2|as acetic acid<br />
|Brown and Morris.<br />
|<br />
|-<br />
|Worthington Burton Ale, 90 years old<br />
|1890<br />
|7.50<br />
|25.8<br />
|...<br />
|8.70<br />
|...<br />
|...<br />
|...<br />
|0.6095<br />
|Brown and Morris.<br />
|<br />
|-<br />
|Hannover Pale Union Br.<br />
|1884<br />
|2.50<br />
|15.46<br />
|...<br />
|4.51<br />
|6.44<br />
|0.78<br />
|...<br />
|0.138<br />
|0.24<br />
|0.095<br />
|J.Skalwelt.<br />
|<br />
|-<br />
|Christiania Pale Ale Ringes & Co.<br />
|1884<br />
|5.7<br />
|14.45<br />
|88.19<br />
|4.00<br />
|6.45<br />
|...<br />
|...<br />
|0.13<br />
|...<br />
|...<br />
|Zetterlund.<br />
|<br />
|-<br />
|American Ale<br />
|1887<br />
|4.50<br />
|16.52<br />
|88.73<br />
|5.25<br />
|6.02<br />
|0.57<br />
|1.47<br />
|0.094<br />
|0.33<br />
|0.057<br />
|C. A. Crampton<br />
|Wash., U. S. A.<br />
|-<br />
|American Ale<br />
|1887<br />
|3.15<br />
|19.39<br />
|87.09<br />
|6.92<br />
|5.53<br />
|0.73<br />
|0.93<br />
|0.382<br />
|0.47<br />
|0.077<br />
|C. A. Crampton<br />
|Wash., U. S. A.<br />
|-<br />
|American Stock Ales, average of 9 samples<br />
|1896<br />
|3.21<br />
|16.73<br />
|...<br />
|5.55<br />
|5.64<br />
|0.46<br />
|1.81<br />
|0.256<br />
|...<br />
|0.061<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Cream Ale<br />
|1901<br />
|2.25<br />
|13.60<br />
|...<br />
|4.75<br />
|4.45<br />
|0.37<br />
|1.06<br />
|0.144<br />
|...<br />
|0.04<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Sparkling Ale<br />
|1899<br />
|3.98<br />
|13.93<br />
|...<br />
|4.68<br />
|5.82<br />
|0.40<br />
|1.52<br />
|0.135<br />
|...<br />
|0.06<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Sparkling Ale<br />
|1901<br />
|2.15<br />
|13.86<br />
|...<br />
|4.90<br />
|4.40<br />
|0.38<br />
|0.91<br />
|0.135<br />
|...<br />
|0.04<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|American Pale Ale<br />
|1900<br />
|3.56<br />
|13.05<br />
|...<br />
|4.01<br />
|5.35<br />
|0.37<br />
|1.34<br />
|...<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Canadian Stock Ale<br />
|1900<br />
|3.20<br />
|14.45<br />
|...<br />
|4.75<br />
|5.30<br />
|0.51<br />
|1.36<br />
|...<br />
|...<br />
|...<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
!Stouts.<br />
|-<br />
|Guinness' Extra Bottled Foreign Stout, white label<br />
|1901<br />
|3.40<br />
|18.22<br />
|87.56<br />
|6.29<br />
|6.15<br />
|0.75<br />
|0.97<br />
|0.243<br />
|...<br />
|0.108<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Guinness' Extra Stout<br />
|1896<br />
|4.50<br />
|17.6<br />
|...<br />
|5.64<br />
|7.02<br />
|...<br />
|1.03<br />
|...<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp Luncheon Stout<br />
<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8863American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-12T14:32:39Z<p>Chapka: /* Ales, porters, stouts and American weissbiers */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
!Ales<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Strong Ale<br />
|1896<br />
|8.8<br />
|24.2<br />
|...<br />
|6.85<br />
|11.8<br />
|...<br />
|3.81<br />
|0.288<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1888<br />
|2.75<br />
|17<br />
|88.57<br />
|6.06<br />
|5.35<br />
|...<br />
|1.51<br />
|0.189<br />
|...<br />
|...<br />
|C. Gottfried and C. Rach.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1887<br />
|2.4<br />
|15.74<br />
|89.42<br />
|5.66<br />
|4.42<br />
|0.50<br />
|0.49<br />
|0.117<br />
|0.31<br />
|0.056<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|Bass & Co.'s bottled Dog's Head<br />
|1901<br />
|0.87<br />
|16.08<br />
|89.85<br />
|6.45<br />
|3.70<br />
|0.58<br />
|0.67<br />
|0.171<br />
|...<br />
|0.0585<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s bottled White Label<br />
|1901<br />
|1.92<br />
|15.65<br />
|89.68<br />
|5.80<br />
|4.52<br />
|0.55<br />
|0.61<br />
|0.171<br />
|...<br />
|0.054<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s draught Pale Ale<br />
|1901<br />
|3.45<br />
|15.70<br />
|89.06<br />
|5.18<br />
|5.76<br />
|0.58<br />
|1.68<br />
|0.144<br />
|...<br />
|0.05<br />
|<br />
|<br />
|-<br />
|Allsopp-Burton light dinner Ale<br />
|1896<br />
|2.0<br />
|13.85<br />
|...<br />
|4.65<br />
|4.05<br />
|...<br />
|0.70<br />
|0.198<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp-Burton Ale<br />
|1879<br />
|3.60<br />
|16.97<br />
|89.33<br />
|6.80<br />
|4.37<br />
|0.45<br />
|...<br />
|0.235<br />
|...<br />
|0.026<br />
|Lawrence and Reilly.<br />
|<br />
|-<br />
|Allsopp's India Pale Ale, Red Hand<br />
|1901<br />
|2.23<br />
|15.14<br />
|...<br />
|5.44<br />
|4.70<br />
|0.44<br />
|0.66<br />
|0.144<br />
|...<br />
|0.045<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|McEwen's Sparkling Ale<br />
|1901<br />
|3.35<br />
|21.62<br />
|85.55<br />
|7.80<br />
|6.65<br />
|0.85<br />
|2.67<br />
|0.378<br />
|...<br />
|0.0765<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Wm Younger & Co.'s Sparkling Ale, Monk Brand<br />
|1901<br />
|1.87<br />
|18.03<br />
|...<br />
|6.84<br />
|4.90<br />
|0.64<br />
|0.80<br />
|0.153<br />
|...<br />
|0.067<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Olde English Ale, Dog's Head bottling<br />
|1901<br />
|3.92<br />
|21.39<br />
|...<br />
8.75<br />
|7.59<br />
|0.91<br />
|1.60<br />
|0.162<br />
|...<br />
|0.0855<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Somerset, draught ale, 3 years old<br />
|1882<br />
|2.15<br />
|22.63<br />
|85.71<br />
|8.57<br />
|5.49<br />
|0.71<br />
|1.36<br />
|0.63<br />
|...<br />
|...<br />
|Ch. Graham.<br />
|<br />
|-<br />
|Worthington Burton Ale, 18 months old<br />
|1890<br />
|7.50<br />
|24.2<br />
|...<br />
|7.85<br />
|...<br />
|...<br />
|...<br />
|0.3695<br />
|rowspan=2 colspan=2|as acetic acid<br />
|Brown and Morris.<br />
|<br />
|-<br />
|Worthington Burton Ale, 90 years old<br />
|1890<br />
|7.50<br />
|25.8<br />
|...<br />
|8.70<br />
|...<br />
|...<br />
|...<br />
|0.6095<br />
|Brown and Morris.<br />
|<br />
|-<br />
|Hannover Pale Union Br.<br />
|1884<br />
|2.50<br />
|15.46<br />
|...<br />
|4.51<br />
|6.44<br />
|0.78<br />
|...<br />
|0.138<br />
|0.24<br />
|0.095<br />
|J.Skalwelt.<br />
|<br />
|-<br />
|Christiania Pale Ale Ringes & Co.<br />
|1884<br />
|5.7<br />
|14.45<br />
|88.19<br />
|4.00<br />
|6.45<br />
|...<br />
|...<br />
|0.13<br />
|...<br />
|...<br />
|Zetterlund.<br />
|<br />
|-<br />
<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Cheese&diff=8856Cheese2007-12-11T17:59:43Z<p>Chapka: New page</p>
<hr />
<div>[[Category:Fermented foods]]<br />
<br />
'''Cheese''' is one of the most universal [[fermented foods]], and also one of the most commonly made at home.<br />
<br />
==The theory of cheesemaking==<br />
<br />
Cheesemaking at its simplest involves three steps: acidifying milk, coagulating or "curdling" it, and separating the curds from the liquid whey to create a solid cheese mass.<br />
<br />
===Acidifying milk===<br />
<br />
The first stage in cheesemaking is to acidify the mixture. Most commonly, this is done by introducing a culture of [[lactic acid bacteria]] and allowing it to generate [[lactic acid]]; this bacterial transformation is why cheese is considered a [[fermented foods|fermented food]]. However, a few cheeses are acidified directly, through the addition of a strong acid solution such as [[vinegar]].<br />
<br />
===Curdling milk===<br />
<br />
Next, the acidified milk is curdled. If the acidity of the cheese is high enough, it will curdle the milk on its own; however, most cheeses are curdled through the addition of an enzyme solution known as rennet, which is usually derived from the stomach lining of cows and other animals (although vegetarian rennets are available). Curdling separates milk into solid or viscous curds, containing milk protein and fat, and liquid whey, containing primarily water and sugar.<br />
<br />
===Separating curds from whey===<br />
<br />
Once the curds are set, they are processed to separate out the liquid whey while retaining as much of the protein and fat contained in the curds as possible. The way in which this processing takes place determines the final form and consistency of the cheese.<br />
<br />
==Home cheesemaking==<br />
<br />
===Choosing and finding ingredients===<br />
<br />
The required ingredients for making cheese at home are a bacterial starter culture; rennet; and salt.<br />
<br />
The milk used for cheesemaking will play a significant role in the flavor of the finished cheese. Any kind of milk may be used, with the exception of "ultra-heat treated" (UHT) milk or ultra-pasteurized milk. Both of these processes heat milk to such a degree that the proteins in the milk are denatured, preventing good coagulation.<br />
<br />
A number of bacterial starters are available from cheesemaking supply companies for making different kinds of cheeses; the main varieties are "mesophilic" culture, used for making many soft cheeses, and "thermophilic" culture, used for making most hard and aged cheeses. However, in a pinch, the home cheesemaker can use a small amount of plain yogurt to inoculate and acidify the milk.<br />
<br />
Rennet is also available in solid and liquid forms from specialty suppliers. The only alternative for most home cheese makers is the lower-quality "junket" rennet, sold in many supermarkets for custard making.<br />
<br />
Salt is necessary to achieve the best flavor in most types of cheese. Any kind of non-iodized salt can be used, including specialty cheesemaking salt or fine sea salt. The iodine in iodized salt interferes with the bacterial reactions that give the cheese its flavor.<br />
<br />
===Making soft cheeses at home===<br />
<br />
Making soft cheeses at home is simple and easy, and requires very little equipment beyond what a home brewer or winemaker already has.<br />
<br />
To make a simple soft cheese, simply add bacterial starter culture and rennet to milk that has been warmed gently on a stove or in a double boiler or water bath. After the curds have set, strain them through a fine cheesecloth known as "butter muslin," then tie up the ends of the butter muslin and hang the curds over a sink or bowl to drain. Once enough liquid whey has drained out of the cheese to reach the desired consistency, it may be eaten immediately.<br />
<br />
===Making hard cheeses at home===<br />
<br />
Hard cheeses require some additional equipment. Most important is a cheese press, which places constant pressure on a cheese to compact the curd and expel additional whey. Cheese presses can be expensive, but they can also be made at home fairly easily.<br />
<br />
A hard cheese is made the same way as a soft cheese, except that instead of allowing the curds to drain in butter muslin, they are pressed in a cheese press until they are firm, then dried and aged. Hard cheeses are often coated in cheese wax or wrapped in bandages to prevent them from drying out or spoiling during the aging process.<br />
<br />
==Additional information==<br />
<br />
The standard book on home cheesemaking is "Home Cheese Making" by Ricki Carroll, which contains detailed instructions and recipes and is a must read for aspiring home cheesemakers.<br />
<br />
Ricki also runs the New England Cheesemaking Supply Company, at [http://www.cheesemaking.com www.cheesemaking.com], which sells cheesemaking ingredients and equipment, including kits for beginners.</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Category:Fermented_foods&diff=8855Category:Fermented foods2007-12-11T17:58:53Z<p>Chapka: New category</p>
<hr />
<div>In addition to [[fermented beverages]], fermentation has traditionally been used in making a variety of foods; traditionally all were made at home, and they still can be by anyone interested in expanding their fermentation experiments beyond [[beer]] or [[wine]]. In many cases, as with [[#cheese|cheese]], [[#sausage|sausage]], or [[vinegar]], [[beer]] or [[wine]] can be used as an ingredient as well as an accompaniment.<br />
<br />
Some of the best known and most commonly homemade '''fermented foods''' are discussed in this article and in the articles listed below:<br />
<br />
==Cheese==<br />
{{main|Cheese}}<br />
<br />
Probably the best known fermented food is '''cheese'''. With a few exceptions, cheeses of all kinds are made using bacterial and enzymatic cultures. Home cheesemaking is also becoming popular among people in the brewing community and the "slow food" movement. Cheesemaking at its simplest is much faster and easier than brewing or winemaking, and can be very rewarding.<br />
<br />
==Vinegar==<br />
{{main|Vinegar}}<br />
<br />
Home [[wine]] makers often think of '''vinegar''' as a bad side effect, but it is in fact a fermented food in its own right, created by the secondary fermentation of alcohol by [[acetic acid bacteria]]. It's easy to pull off and inoculate a portion of a batch of [[wine]], and the flavor of true brewed vinegar is much more complex and interesting than some commercial vinegars which are made with non-fermenting methods.<br />
<br />
==Sausage==<br />
{{sectionStub}}<br />
<br />
==Pickles==<br />
{{sectionStub}}<br />
<br />
==Bread==<br />
<br />
The bread most often thought of as "fermented" is sourdough, which is made by many hobbyists who maintain a living "starter" composed of infected dough. However, all yeast-risen breads, even those made with store-bought yeasts, are the product of fermentation. While sourdough bread gets more of a flavor contribution from its yeast and other fermentation organisms than some other breads, all risen breads get their texture from the byproducts of yeast fermentation.<br />
<br />
==Olives==<br />
{{sectionStub}}<br />
<br />
==Yogurt==<br />
{{sectionStub}}<br />
<br />
==Sauerkraut==<br />
{{sectionStub}}<br />
<br />
==Kimchi==<br />
{{sectionStub}}<br />
<br />
==Fish Sauce==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Fermented_foods&diff=8854Fermented foods2007-12-11T17:58:33Z<p>Chapka: Redirect to category page</p>
<hr />
<div>#REDIRECT[[:Category:Fermented foods]]</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Packaging_and_Carbonation&diff=8850Packaging and Carbonation2007-12-11T17:18:54Z<p>Chapka: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer brewing process]]<br />
{{Template:Beer Brewing Process}}<br />
<br />
Congratulations; your beer is finished! It's also flat and probably in a pretty inconvenient container. To create a finished product, you need to carbonate it and package it in a way that makes it easy to get at and drink. How you package your beer will help determine how you carbonate it as well. For additional information check out the article on [[Storing Your Beer]].<br />
<br />
==Carbonating and Packaging for the Beginning Homebrewer==<br />
<br />
Beginning brewers generally [[priming|prime]] their beer with [[sugar]] and [[bottle]] it; this is the simplest method of carbonation and packaging and requires the least amount of extra [[Beer equipment|equipment]]. The simplest way to prime your beer is to add a measured amount of sugar (which may have come with your ingredient kit) to your beer in the [[bottling bucket]], stir, and bottle. You should read the section on bottling below to ensure that you properly bottle and cap your beer, and if necessary the section on priming to determine how much [[Priming|priming sugar]] you need to add.<br />
<br />
==Bottling==<br />
The process of bottling beer is fairly simple and straightforward; however, it can be rather time consuming. The equipment you will need for bottling is as follows:<br />
<br />
# A [[bottling bucket]]<br />
# Siphon tubing<br />
# [[Racking cane]] or [[auto-siphon]]<br />
# [[Bottle filler]]<br />
# At least 50 12oz brown long-neck bottles<br />
# Crown caps<br />
# A [[bottle capper]]<br />
# [[Priming sugar]](other options such as "Krausening" are viable but much more difficult)<br />
<br />
The basic steps for bottling are as follows:<br />
<br />
# Sanitize your [[bottling bucket]], tubing, [[racking cane]] or [[auto-siphon]], [[bottle filler]], bottles, and caps<br />
## While you are sanitizing equipment, dissolve the [[priming sugar]] into 1 quart of water and boil, then let cool to 70 degrees F<br />
# Add the now cooled priming solution to the bottling bucket<br />
# [[Racking|Rack]] the beer into the bottling bucket (this should ensure a good mix of the priming solution into the beer)<br />
# Attach some tubing to the spigot on the bottling bucket and attach the [[bottle filler]] to the other end of the tubing<br />
# Fill and cap each bottle<br />
# Store in a dark area at temperatures between 65 and 70 degrees F<br />
<br />
It typically takes 3 weeks for bottles to become fully carbonated. During that time they should be kept away from light and at steady temperatures. Once the bottles are carbonated, they can be refrigerated until serving.<br />
<br />
===A Word About Bottle Bombs===<br />
Bottle bombs are a serious concern for the home brewer. These are caused when excess amounts of carbon dioxide are produced during the carbonation process. If the excess pressure builds up too much is can cause the bottle to explode, potentially harming anyone near the bottle. <br />
<br />
Bottle bombs typically occur when beer is bottled prior to fermentation ending, as the [[yeast]] are continuing to eat the sugars in the beer along with the added [[priming sugar]]. This concern underscores the need to take [[hydrometer]] readings to [[Primary Fermentation#When is Primary Fermentation Complete?|determine when primary fermentation is truly complete]].<br />
<br />
If there is a potential for bottle bombs, or a bottle has already exploded, carefully place the remaining bottles in the refrigerator. It is highly advisable to wear gloves during this process. The cold temperatures will slow the yeast down, reducing the risk of explosions. Once the bottles are under control, the beer can be enjoyed as usual.<br />
<br />
== Kegging ==<br />
{{main|Kegging}}<br />
<br />
Many home brewers choose to build a kegging set-up as it is less time consuming than bottling and beers can be enjoyed sooner with force carbonation. Kegging is initially more expensive with a basic 2 [[Kegs|keg]] set-up costing around $300, but the result of having your own beer on tap is well worth the extra cost.<br />
<br />
==Casks==<br />
{{sectionStub}}<br />
<br />
==Mini-Kegs==<br />
{{sectionStub}}<br />
<br />
==Carbonation==<br />
{{main|Carbonation}}<br />
<br />
'''Carbonation''' is created by dissolving [[carbon dioxide]] into the beer. This can be achieved in two ways: by adding extra sugar and yeast to the [[bottle]], [[keg]], or [[cask]], and allowing the yeast to create [[carbon dioxide]] through fermentation, or by forcing pressurized [[carbon dioxide]] into a container (usually a keg) and allowing it to dissolve into the [[beer]].<br />
<br />
For more detailed information on the various methods of carbonating beer, see the entry for [[Carbonation]].<br />
<br />
==What do I do next?==<br />
<br />
Congratulations - your beer is finished! All you have to do is wait for carbonation to be complete, and you're on to the ultimate goal of the [[beer brewing process]]: [[Dispensing and Serving]].</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8849American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-10T19:32:53Z<p>Chapka: /* Ales, porters, stouts and American weissbiers */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
!Ales<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Strong Ale<br />
|1896<br />
|8.8<br />
|24.2<br />
|...<br />
|6.85<br />
|11.8<br />
|...<br />
|3.81<br />
|0.288<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1888<br />
|2.75<br />
|17<br />
|88.57<br />
|6.06<br />
|5.35<br />
|...<br />
|1.51<br />
|0.189<br />
|...<br />
|...<br />
|C. Gottfried and C. Rach.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1887<br />
|2.4<br />
|15.74<br />
|89.42<br />
|5.66<br />
|4.42<br />
|0.50<br />
|0.49<br />
|0.117<br />
|0.31<br />
|0.056<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|Bass & Co.'s bottled Dog's Head<br />
|1901<br />
|0.87<br />
|16.08<br />
|89.85<br />
|6.45<br />
|3.70<br />
|0.58<br />
|0.67<br />
|0.171<br />
|...<br />
|0.0585<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s bottled White Label<br />
|1901<br />
|1.92<br />
|15.65<br />
|89.68<br />
|5.80<br />
|4.52<br />
|0.55<br />
|0.61<br />
|0.171<br />
|...<br />
|0.054<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s draught Pale Ale<br />
|1901<br />
|3.45<br />
|15.70<br />
|89.06<br />
|5.18<br />
|5.76<br />
|0.58<br />
|1.68<br />
|0.144<br />
|...<br />
|0.05<br />
|<br />
|<br />
|-<br />
|Allsopp-Burton light dinner Ale<br />
|1896<br />
|2.0<br />
|13.85<br />
|...<br />
|4.65<br />
|4.05<br />
|...<br />
|0.70<br />
|0.198<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp-Burton Ale<br />
|1879<br />
|3.60<br />
|16.97<br />
|89.33<br />
|6.80<br />
|4.37<br />
|0.45<br />
|...<br />
|0.235<br />
|...<br />
|0.026<br />
|Lawrence and Reilly.<br />
|<br />
|-<br />
|Allsopp's India Pale Ale, Red Hand<br />
|1901<br />
|2.23<br />
|15.14<br />
|...<br />
|5.44<br />
|4.70<br />
|0.44<br />
|0.66<br />
|0.144<br />
|...<br />
|0.045<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|McEwen's Sparkling Ale<br />
|1901<br />
|3.35<br />
|21.62<br />
|85.55<br />
|7.80<br />
|6.65<br />
|0.85<br />
|2.67<br />
|0.378<br />
|...<br />
|0.0765<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Wm Younger & Co.'s Sparkling Ale, Monk Brand<br />
|1901<br />
|1.87<br />
|18.03<br />
|...<br />
|6.84<br />
|4.90<br />
|0.64<br />
|0.80<br />
|0.153<br />
|...<br />
|0.067<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Olde English Ale, Dog's Head bottling<br />
|1901<br />
|3.92<br />
|21.39<br />
|...<br />
8.75<br />
|7.59<br />
|0.91<br />
|1.60<br />
|0.162<br />
|...<br />
|0.0855<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|Somerset, draught ale, 3 years old<br />
|1882<br />
|2.15<br />
|22.63<br />
|85.71<br />
|8.57<br />
|5.49<br />
|0.71<br />
|1.36<br />
|0.63<br />
|...<br />
|...<br />
|Ch. Graham.<br />
|<br />
|-<br />
<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8801American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-10T14:01:55Z<p>Chapka: /* Ales, porters, stouts and American weissbiers */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
!Ales<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Strong Ale<br />
|1896<br />
|8.8<br />
|24.2<br />
|...<br />
|6.85<br />
|11.8<br />
|...<br />
|3.81<br />
|0.288<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1888<br />
|2.75<br />
|17<br />
|88.57<br />
|6.06<br />
|5.35<br />
|...<br />
|1.51<br />
|0.189<br />
|...<br />
|...<br />
|C. Gottfried and C. Rach.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1887<br />
|2.4<br />
|15.74<br />
|89.42<br />
|5.66<br />
|4.42<br />
|0.50<br />
|0.49<br />
|0.117<br />
|0.31<br />
|0.056<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|Bass & Co.'s bottled Dog's Head<br />
|1901<br />
|0.87<br />
|16.08<br />
|89.85<br />
|6.45<br />
|3.70<br />
|0.58<br />
|0.67<br />
|0.171<br />
|...<br />
|0.0585<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s bottled White Label<br />
|1901<br />
|1.92<br />
|15.65<br />
|89.68<br />
|5.80<br />
|4.52<br />
|0.55<br />
|0.61<br />
|0.171<br />
|...<br />
|0.054<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s draught Pale Ale<br />
|1901<br />
|3.45<br />
|15.70<br />
|89.06<br />
|5.18<br />
|5.76<br />
|0.58<br />
|1.68<br />
|0.144<br />
|...<br />
|0.05<br />
|<br />
|<br />
|-<br />
|Allsopp-Burton light dinner Ale<br />
|1896<br />
|2.0<br />
|13.85<br />
|...<br />
|4.65<br />
|4.05<br />
|...<br />
|0.70<br />
|0.198<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp-Burton Ale<br />
|1879<br />
|3.60<br />
|16.97<br />
|89.33<br />
|6.80<br />
|4.37<br />
|0.45<br />
|...<br />
|0.235<br />
|...<br />
|0.026<br />
|Lawrence and Reilly.<br />
|<br />
|-<br />
|Allsopp's India Pale Ale, Red Hand<br />
|1901<br />
|2.23<br />
|15.14<br />
|...<br />
|5.44<br />
|4.70<br />
|0.44<br />
|0.66<br />
|0.144<br />
|...<br />
|0.045<br />
|Wahl and Henius.<br />
|Chicago.<br />
|-<br />
|McEwen's Sparkling Ale<br />
|1901<br />
|3.35<br />
|21.62<br />
|85.55<br />
|7.80<br />
|6.65<br />
|0.85<br />
|2.67<br />
|0.378<br />
|...<br />
|0.0765<br />
|Wahl and Henius.<br />
|Chicago.<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Dispensing_and_Serving&diff=8800Dispensing and Serving2007-12-10T13:26:43Z<p>Chapka: Added link to food page and general editing</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer brewing process]]<br />
{{Template:Beer Brewing Process}}<br />
<br />
The final test of your homebrew is in the drinking of it. Pouring homebrew from a bottle requires more care than many commercial beers due to the yeast sediment found at the bottom of the bottle. In addition, many home brewers take great care in choosing the appropriate [[#Glassware|glass for serving]] their beers.<br />
<br />
==Dispensing and Serving for the Beginning Homebrewer==<br />
<br />
The beginning home brewer will probably have bottled his or her beer and [[carbonated]] it by [[bottle conditioning]]. This means that the yeast will have carried out a small [[fermentation]] in the [[bottle]], resulting in natural [[carbonation]] but also leaving a small layer of [[yeast]] at the bottom of the bottle.<br />
<br />
Yeast are nutritious and harmless(although some claim that they cause gas) there is nothing wrong with ingesting the yeast and some do it religeously.<br />
<br />
However, if you don't want the yeast to end up in your glass, pour carefully and leave the last bit of beer in the bottom of the bottle. Read the page on [[pouring from a bottle]] for a more detailed explanation.<br />
<br />
Obviously, for that and other reasons, home brew should not be drunk directly from the bottle. You can read the section below on [[#Glassware|glassware]], but in a pinch a good [[Glasses#Pint Glass|pint glass]] works well for all of the [[beer styles]] commonly brewed by beginning brewers.<br />
<br />
==Dispensing Beer==<br />
The first step is to get the beer out of the bottle, keg, or cask.<br />
<br />
===Serving Temperature===<br />
<br />
The proper serving temperature for beer is mostly a matter of personal taste, and . In Australia, anything more than a degree or two above freezing is considered "warm", while some English [[CAMRA]] members consider anything below 55 degrees F offensively warm.<br />
<br />
As beer is cooled, it becomes more refreshing, but at the cost of losing flavor or aroma. Too cold, and almost any beer will become practically flavorless. On the other hand, warmer beer tends to have a thicker mouthfeel.<br />
<br />
When in doubt, it is better to serve beer too cold than too warm, since the beer will eventually warm up in the glass.<br />
<br />
=== Pouring From a Bottle ===<br />
{{main|Pouring From a Bottle}}<br />
<br />
Pouring home brew from a bottle may require a certain amount of finesse if you want to leave the yeast sediment at the bottom. See [[Pouring From a Bottle|here]] for more detailed information.<br />
<br />
Of course, it is not necessary to leave the yeast behind. The yeast is safe to drink and nutritious, and in some styles, such as [[hefeweizen]] and many [[Belgian beer styles]], the flavor of the yeast makes an important contribution. Whether to avoid the yeast or not is mostly a matter of personal taste.<br />
<br />
===Dispensing Keg or Cask Beer===<br />
{{sectionStub}}<br />
<br />
==Serving Beer==<br />
<br />
Getting the beer out of the bottle or keg is one thing; but you also need to know where to put it and whether to put anything else in there as well.<br />
<br />
=== Glassware ===<br />
{{main|Beer glassware}}<br />
<br />
There are as many different types of [[glasses]] as there are [[styles of beer]]. The right glass can bring out different flavor and aroma characteristics of the beer making it an important part of the overall presentation of your creation. <br />
<br />
Most English and American ale styles are traditionally served in a [[Glasses#Pint Glass|Pint glass]]. English or "Imperial" pints, and therefore English pint glasses, are 20 ounces, while American pints and pint glasses are 16 ounces. German lagers are often served in a [[Glasses#Pilsner Glass|Pilsner]] or Stein. Belgian ales are traditionally served in [[Glasses#Belgian Goblet|goblets]] resembling brandy snifters. Some other beers also have distinctive glasses associated with them; see the [[Beer glassware]] page for more detailed information.<br />
<br />
===Flavoring and blending beer===<br />
<br />
In most cases, all you really need is beer and a glass. However, there are a few special cases.<br />
<br />
====Fruit and fruit syrup====<br />
<br />
[[Berliner Weisse]] is traditionally served "mit Schuss", meaning with a shot of herb- or fruit-flavored syrup; it should also be served in a special goblet-style glass and drunk with a straw. See the [[Berliner Weisse]] entry for more information on this unique style.<br />
<br />
Some [[:Category:Wheat beer styles|wheat beers]] are sometimes served with a slice of lemon or orange, although purists often disapprove.<br />
<br />
====Blending beers====<br />
<br />
The tradition of blending beers from different casks, kegs, or bottles at serving time is longstanding in England, and survives today in traditional blends such as the [[Black and Tan]].<br />
<br />
====Beer cocktails====<br />
<br />
While frowned on by most beer purists, beer, like almost anything else, can be mixed, blended, or shaken into a mixed drink.<br />
<br />
== Beer Tasting ==<br />
{{main|Tasting Beer}}<br />
<br />
There are several factors to take into account when evaluating your [[beer]] but ultimately the adage "if it tastes good, it is good" wins out over all the others.<br />
<br />
== Food and Beer ==<br />
{{main|Pairing and Recipes}}<br />
<br />
Of course, beer is even better with food, either used as an ingredient or paired with the right food. Visit the [[Pairing and Recipes]] page to explore the connection between beer and food.<br />
<br />
==What do I do next?==<br />
<br />
Enjoy your [[beer]], and then [[beer brewing process|brew another batch]]!<br />
<br />
For the more adventurous brewer, you now have all of the equipment and most of the skills you need to make plenty of other [[fermented beverages]], such as [[mead]], [[wine]], [[cider]], or [[sake]]. Or you might want to try your hand at creating your own [[fermented foods]].</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Pairing_and_Recipes&diff=8799Pairing and Recipes2007-12-10T13:26:14Z<p>Chapka: Redirecting to Category:Pairing and Recipes</p>
<hr />
<div>#REDIRECT[[:Category:Pairing and Recipes]]</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8734American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-07T14:55:40Z<p>Chapka: /* Ales, porters, stouts and American weissbiers */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
!Ales<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Strong Ale<br />
|1896<br />
|8.8<br />
|24.2<br />
|...<br />
|6.85<br />
|11.8<br />
|...<br />
|3.81<br />
|0.288<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1888<br />
|2.75<br />
|17<br />
|88.57<br />
|6.06<br />
|5.35<br />
|...<br />
|1.51<br />
|0.189<br />
|...<br />
|...<br />
|C. Gottfried and C. Rach.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1887<br />
|2.4<br />
|15.74<br />
|89.42<br />
|5.66<br />
|4.42<br />
|0.50<br />
|0.49<br />
|0.117<br />
|0.31<br />
|0.056<br />
|C. A. Crampton<br />
|Wash., U.S.A.<br />
|-<br />
|Bass & Co.'s bottled Dog's Head<br />
|1901<br />
|0.87<br />
|16.08<br />
|89.85<br />
|6.45<br />
|3.70<br />
|0.58<br />
|0.67<br />
|0.171<br />
|...<br />
|0.0585<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s bottled White Label<br />
|1901<br />
|1.92<br />
|15.65<br />
|89.68<br />
|5.80<br />
|4.52<br />
|0.55<br />
|0.61<br />
|0.171<br />
|...<br />
|0.054<br />
|<br />
|<br />
|-<br />
|Bass & Co.'s draught Pale Ale<br />
|1901<br />
|3.45<br />
|15.70<br />
|89.06<br />
|5.18<br />
|5.76<br />
|0.58<br />
|1.68<br />
|0.144<br />
|...<br />
|0.05<br />
|<br />
|<br />
|-<br />
|Allsopp-Burton light dinner Ale<br />
|1896<br />
|2.0<br />
|13.85<br />
|...<br />
|4.65<br />
|4.05<br />
|...<br />
|0.70<br />
|0.198<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Allsopp-Burton Ale<br />
|<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Beta-glucans&diff=8733Beta-glucans2007-12-07T14:48:03Z<p>Chapka: New page: Category:Beer Category:Beer chemistry '''Beta-glucans''' are a component found in undermodified barley malt that cause stuck sparges and thick mouthfeel. Most modern, well-modifi...</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer chemistry]]<br />
<br />
'''Beta-glucans''' are a component found in undermodified barley malt that cause stuck sparges and thick mouthfeel. Most modern, well-modified malts contain very few beta-glucans, and do not require a beta-glucan rest during the mash.</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Mash_temperatures&diff=8732Mash temperatures2007-12-07T14:47:53Z<p>Chapka: </p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer brewing process]]<br />
[[Category:Beer reference]]<br />
<br />
In the [[mash]], grain is heated to one of a series of temperatures in order to complete different chemical and enzymatic changes in the wort.<br />
<br />
The chart below lists some of the common '''mash temperatures''' or '''rests''' used by homebrewers. For more information about a particular rest, see the links in the chart or the description of mashing at the [[Mashing]] page.<br />
<br />
{|width="100%" border="1"<br />
!Temp. (C)<br />
!Temp. (F)<br />
!Name<br />
!Effects<br />
|-<br />
|35-45<br />
|95-113<br />
|Doughing-In<br />
|Allows the mash to absorb water and distributes enzymes throughout the mash. These temperatures will also result in some acid rest activity, potentially changing the pH of the mash.<br />
|-<br />
|30-52 (35)<br />
|85-125 (95)<br />
|Acid rest<br />
|Rarely needed for home brewers. An acid rest activates the enzyme phytase, lowering the pH of the mash. This rest was used to lower the pH in traditional Pilsner brewing where soft water and pale malts were used.<br />
|-<br />
|up to 50<br />
|104-120<br />
|Beta-glucan rest<br />
|Break down beta-glucanases in unmalted barley and wheat, rolled oats, and other unmalted or undermodified grains. Without a low-temperature rest, beta-glucans will result in a gummy mash.<br />
|-<br />
|45-55<br />
|113-130<br />
|Protein rest<br />
|Activates protease and peptase enzymes, which break down the large, insoluble proteins in the mash into smaller, soluble proteins and amino acids. These temperatures will also result in some acid rest activity, potentially changing the pH of the mash.<br />
|-<br />
|<br />
|<br />
|Saccharification rest<br />
|The one rest necessary in every mash; at these temperatures, alpha-amylase, beta-amylase, and limit-dextrinase, among other enzymes, break down the large starches into sugars, including fermentable sugars. The specific temperatures at which these enzyme<br />
{| border=1<br />
!C<br />
!F<br />
!Enzyme<br />
!Role<br />
|-<br />
|60-67<br />
|140-153<br />
|Limit dextrinase<br />
|Degrades large starches into smaller starches accessible to alpha-amylase <br />
|-<br />
|60-75<br />
|140-167<br />
|Alpha amylase<br />
|Breaks down starches into sugars, including some fermentable sugars and some unfermentable sugars <br />
|-<br />
|60-65<br />
|140-150<br />
|Beta-amylase<br />
|Breaks down complex sugars into simpler fermentable sugars<br />
|}<br />
<br />
Note that the most common mash temperatures, between 153 and 155 degrees F, are actually above the temperature where beta amylase is denatured. However, as it denatures, it does still operate in the wort, allowing a single-step infusion rest.<br />
<br />
Because these enzymes operate at different temperatures, by adjusting the temperature to favor one enzyme over another the brewer can adjust the fermentability of the sugars in the wort.<br />
<br />
|-<br />
|77+<br />
|170+<br />
|Mashout<br />
|Eases [[lautering]] by breaking down and heating sticky elements of [[grain adjuncts]], preventing [[stuck sparge]].<br />
|}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Dextrine_Malt&diff=8731Dextrine Malt2007-12-07T14:43:47Z<p>Chapka: Expanded description</p>
<hr />
<div>[[Category:Beer]]<br />
[[Category:Beer ingredients]]<br />
[[Category:Malt]]<br />
[[Category:Specialty Malt]]<br />
{{maltHeader}}<br />
<br />
'''Dextrine malt''' is a general term for a set of malts, including [[CaraPils]] and others, used to increase foam, head retention, sweetness, and body. Dextrine malts contain a lot of dextrins, sugar structures that are resistant to enzyme action that remain in the finished beer.<br />
<br />
{{maltStatistics|<br />
|origin=US<br />
|yield=72.0%<br />
|potential=1.033<br />
|color=2.0 SRM<br />
|max=20.0%<br />
|moisture=4.0%<br />
|protein=13.2%<br />
|coarseFineDiff=1.5%<br />
|diastatic=0.0%<br />
|mash=No<br />
|notes=}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8719American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-06T22:10:02Z<p>Chapka: /* Ales, porters, stouts and American weissbiers */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
!Ales<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Strong Ale<br />
|1896<br />
|8.8<br />
|24.2<br />
|...<br />
|6.85<br />
|11.8<br />
|...<br />
|3.81<br />
|0.288<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1888<br />
|2.75<br />
|17<br />
|88.57<br />
|6.06<br />
|5.35<br />
|...<br />
|1.51<br />
|0.189<br />
|...<br />
|...<br />
|C. Gottfried and C. Rach.<br />
|Munich.<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8718American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-06T22:05:58Z<p>Chapka: /* American lager beers. */</p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
|1896<br />
|6.81<br />
|18.61<br />
|...<br />
|4.88<br />
|8.85<br />
|0.67<br />
|3.88<br />
|0/141<br />
|...<br />
|...<br />
|A. Long<br />
|<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
|1895<br />
|7.82<br />
|17.27<br />
|...<br />
|3.88<br />
|9.51<br />
|0.63<br />
|3.87<br />
|0.208<br />
|...<br />
|0.105<br />
|Wahl and Henius<br />
|<br />
|-<br />
|B.<br />
|1896<br />
|13.74<br />
|18.74<br />
|...<br />
|2.06<br />
|14.62<br />
|0.85<br />
|9.84<br />
|0.113<br />
|...<br />
|0.140<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1896<br />
|7.41<br />
|20.78<br />
|...<br />
|5.50<br />
|9.78<br />
|0.64<br />
|4.94<br />
|0.180<br />
|...<br />
|0.017<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1896<br />
|5.23<br />
|17.01<br />
|...<br />
|4.87<br />
|7.27<br />
|0.51<br />
|2.60<br />
|0.090<br />
|...<br />
|0.085<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1896<br />
|5.47<br />
|16.86<br />
|...<br />
|4.69<br />
|7.48<br />
|0.88<br />
|2.87<br />
|0.212<br />
|...<br />
|0.129<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1896<br />
|7.58<br />
|17.46<br />
|...<br />
|4.06<br />
|9.54<br />
|0.77<br />
|0.96<br />
|0.288<br />
|...<br />
|0.153<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1896<br />
|8.20<br />
|21.70<br />
|...<br />
|5.69<br />
|10.72<br />
|1.26<br />
|3.58<br />
|0.216<br />
|...<br />
|0.144<br />
|"<br />
|<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
|...<br />
|2.15<br />
|6.66<br />
|...<br />
|1.88<br />
|3.05<br />
|0.18<br />
|0.85<br />
|0.063<br />
|...<br />
|0.03<br />
|"<br />
|<br />
|-<br />
|B.<br />
|...<br />
|5.50<br />
|8.31<br />
|...<br />
|1.22<br />
|6.07<br />
|0.09<br />
|2.55<br />
|0.036<br />
|...<br />
|0.02<br />
|"<br />
|<br />
|-<br />
|C.<br />
|...<br />
|3.27<br />
|6.66<br />
|...<br />
|1.44<br />
|3.90<br />
|0.19<br />
|2.55<br />
|0.025<br />
|...<br />
|0.025<br />
|"<br />
|<br />
|-<br />
|D.<br />
|...<br />
|1.95<br />
|6.55<br />
|...<br />
|1.94<br />
|2.80<br />
|...<br />
|...<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|}<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|Ales<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
<br />
<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Home_Brewing_Wiki:Community_Portal&diff=8709Home Brewing Wiki:Community Portal2007-12-05T19:51:35Z<p>Chapka: /* Help Requested */ - math tag support question</p>
<hr />
<div>This page is an ideal page for central communication and coordination of the Wiki. Once a job has been done can you please delete it.<br><br />
Users with Admin rights are: Bradsul, Sause and Torchiest.<br />
__TOC__<br />
== To-Do ==<br />
{{toDoList}}<br />
<br />
== Current Projects ==<br />
<br />
=== AG FAQ Category ===<br />
We need a new category to start creating FAQ pages that result from forum posts. This category will be the landing page for sticky threads and will then be able to branch off as necessary. --[[User:Bradsul|Bradsul]] 15:16, 13 September 2007 (CDT)<br />
:I recently reorganized the old troubleshooting/questions categories a bit, so there's already a [[:Category:Frequently Asked Questions]] category. Technical questions should probably redirect there, and maybe a new forum-specific questions subcategory could be added there. --[[User:Chapka|Chapka]] 08:21, 14 September 2007 (CDT)<br />
<br />
=== Beer Ingredients Re-organization ===<br />
I'm also planning to tackle the rest of the [[Beer ingredients]] subpages eventually, especially the grain and malt pages, which I'd like to reorganize along the same lines as the hops pages. --[[User:Chapka|Chapka]] 13:21, 10 September 2007 (CDT)<br />
:I've reorganized the main [[:Category:Beer ingredients]] page in preparation for this project. I tried to pick descriptive, non-controversial names for the ingredient categories ("Fermentable Adjuncts", etc.) so that these can be listed separately. Next I'll probably tackle the category tree for grains (right now everything's just under a single "Malt" category) and rework some of the current grain pages, which are basically just ProMash output. See [[Vienna Malt]] to see my current thoughts on what a malt page might look like. --[[User:Chapka|Chapka]] 12:55, 11 October 2007 (CDT)<br />
::I've started working on the grain categories. Under the new scheme, [[Grain]] will be the top-level rather than [[Malt]], since I wanted there to be one top-level category that would include both malted and unmalted grains (such as roasted barley). [[Malt]] will be a second-level category and there will be a separate category for unmalted grain.--[[User:Chapka|Chapka]] 14:00, 1 November 2007 (CDT)<br />
<br />
=== Yeast Starters How-To ===<br />
I put up basic information on the [[Yeast Starters]] page. If anyone would like to take a series of photos of themselves going through the process, and put them up, it would really help a lot.<br />
--[[User:Torchiest|Torchiest]] 18:45, 11 February 2007 (CST)<br><br />
::I'm going to be washing my belgian wit yeast soon, I'll take pictures and document that as it goes along. --[[User:z987k|z987k]] 04 May 2007<br />
::Next time I make a starter I'll take pics and post them since it seems no one has done this yet. --[[User:Thejadeddog|Thejadeddog]] 03 October 2007<br />
<br />
=== American Handy-Book ===<br />
<br />
I've started an etext version of some of the relevant bits of the Wahl and Henius [[American Handy-Book of the American Brewing, Malting and Auxiliary Trades]], in the style of WikiSource. I'll probably submit it there and at Project Gutenberg in addition to/instead of here if I ever get the whole thing finished; in the meantime, I'm doing a few shorter chapters as a proof-of-concept and will then try to fill in some of the more relevant chapters.--[[User:Chapka|Chapka]] 13:10, 27 November 2007 (CST)<br />
<br />
==Pages to be deleted==<br />
<br />
== Mistakes to Be rectified ==<br />
<br />
The capitalization of article titles is a little bit haphazard right now, which in the long run will result in a lot of dead links. The usual wiki practice is to capitalize only the first letter of an entry unless the title is also a proper name.<br />
<br />
For example, right now if I type: "[[Irish ale]] is usually not brewed with [[6-row malt]]", neither of the links work, even though there are pages for both [[Irish Ale]] and [[6-Row Malt]]. To get to those pages, I have to use a pipe to the capitalized version in every link.<br />
<br />
The easiest solution is to make sure that you create lowercase redirects for any uppercase-titled pages, but in the long run it would probably be better to standardize the articles themselves.<br />
<br />
--[[User:Chapka|Chapka]] 10:28, 14 August 2007 (CDT)<br />
<br />
== Help Requested ==<br />
<br />
===Enabling DISPLAYTITLE?===<br />
<br />
I was trying to use the DISPLAYTITLE magic word to see if I could create a [[pH]] page, but the parser doesn't see it. [http://www.mediawiki.org/wiki/Manual:%24wgAllowDisplayTitle Apparently]it's turned off by default in this version of MediaWiki; any chance of getting it turned on?<br />
<br />
===Math tags?===<br />
<br />
The editor has an option for adding TeX-formatted formulae inside math tags, but it doesn't actually seem to be parsed. For example, I just see plain text for the following, which in Wikipedia displays an equation:<br />
<br />
<math>-b \pm \sqrt{b^2 - 4ac} \over 2a</math><br />
<br />
Is this something that needs to be turned on by an admin?<br />
<br />
== Additions Requested/Suggestions ==<br />
<br />
=== YouTube Support ===<br />
It looks like some backend stuff needs to be done in order to allow embedded youtube videos. I tried embedding my aeration time lapse as the youtube directions suggest and it doesn't work. The code just gets displayed. Check this out: http://www.mediawiki.org/wiki/Extension:YouTube_%28Iubito%29 [[User:Bobby M|Bobby M]] 14:11, 14 February 2007 (CST)<br />
<br />
=== Forum Help Section ===<br />
As detailed here:http://www.homebrewtalk.com/showthread.php?t=29881<br />
I think it might be wise to have a forum help section.<br />
--[[User:Olllllo|Olllllo]] 16:39, 17 May 2007 (CDT)<br />
<br />
:: Unless somebody beats me to it I will get started on this tonight. --[[User:Bradsul|Bradsul]] 16:55, 17 May 2007 (CDT)<br />
<br />
=== Troubleshooting Aromas, Flavors, Etc. ===<br />
I've repurposed [[:Category:Troubleshooting]], since the troubleshooting and common questions sections seemed to overlap a lot. The idea is to have a comprehensive index of off flavors and aromas and other beer problems, where when you click on a description ([[Green apples]]) it'll redirect you to a page on the off flavor, what causes it, and how to avoid it ([[Acetaldehyde]]). Everyone please add your favorite adjective for describing homebrew, good or bad! --[[User:Chapka|Chapka]] 08:27, 14 September 2007 (CDT)</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8706American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-05T19:38:22Z<p>Chapka: </p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 247 samples<br />
|1896<br />
|3.60<br />
|12.93<br />
|...<br />
|3.82<br />
|5.29<br />
|0.46<br />
|1.62<br />
|0.101<br />
|...<br />
|0.068<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Canadian lager<br />
|1900<br />
|3.15<br />
|12.1<br />
|...<br />
|3.77<br />
|4.88<br />
|0.61<br />
|1.13<br />
|0.072<br />
|...<br />
|0.063<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|1900<br />
|3.37<br />
|12.51<br />
|...<br />
|3.77<br />
|4.97<br />
|...<br />
|1.61<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Mexican lager<br />
|...<br />
|...<br />
|13.27<br />
|...<br />
|4.01<br />
|5.25<br />
|0.5<br />
|1.114<br />
|0.124<br />
|0.203<br />
|0.089<br />
|"<br />
|<br />
|-<br />
|colspan=2|Am. tonics, Av. of 10 samples<br />
<br />
|-<br />
|rowspan=7|Some typical American tonics.<br />
|A.<br />
<br />
|-<br />
|B.<br />
<br />
|-<br />
|C.<br />
<br />
|-<br />
|D.<br />
<br />
|-<br />
|E.<br />
<br />
|-<br />
|F.<br />
<br />
|-<br />
|G.<br />
<br />
|-<br />
|rowspan=4|Some typical Am. temperance beers.<br />
|A.<br />
<br />
|-<br />
|B.<br />
<br />
|-<br />
|C.<br />
<br />
|-<br />
|D.<br />
<br />
<br />
<br />
|}<br />
<br />
<br />
<br />
==Ales, porters, stouts and American weissbiers==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|Ales<br />
|-<br />
|Bass & Co.'s Pale Ale<br />
|1896<br />
|1.8<br />
|14.96<br />
|...<br />
|5.58<br />
|4.32<br />
|...<br />
|0.76<br />
|0.234<br />
|...<br />
|...<br />
|Doemens.<br />
|Munich.<br />
<br />
<br />
|}<br />
<br />
==German, Austrian and Bohemian domestic beers.==<br />
{{sectionStub}}<br />
<br />
==German, Austrian and Bohemians export beers.==<br />
{{sectionStub}}<br />
<br />
==German top fermentation beers.==<br />
{{sectionStub}}<br />
<br />
==Miscellaneous foreign beers.==<br />
{{sectionStub}}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=American_Handy_Book_of_the_Brewing,_Malting,_and_Auxiliary_Trades/Composition_of_Various_Beers&diff=8705American Handy Book of the Brewing, Malting, and Auxiliary Trades/Composition of Various Beers2007-12-05T19:21:20Z<p>Chapka: </p>
<hr />
<div>{{textHeader<br />
|title=American Handy Book of the Brewing, Malting, and Auxiliary Trades<br />
|author=Robert Wahl and Max Henius.<br />
}}<br />
<br />
'''This section is incomplete and does not yet represent the full content of this chapter of the original volume.'''<br />
<br />
=Composition of Various Beers=<br />
__TOC__<br />
<br />
==American lager beers.==<br />
<br />
{|border=1 width=70% align="center" cellpadding=5<br />
!colspan=2|<br />
!Time of Analysis.<br />
!Balling of Beer.<br />
!Balling of Wort<br />
!Water.<br />
!Alcohol by Weight.<br />
!Real Extract.<br />
!Albuminoids.<br />
!Sugar.<br />
!Lactic Acid.<br />
!Ash.<br />
!Phosphoric Acid.<br />
!Analyzed By<br />
!Obtained In<br />
|-<br />
|colspan=2|Average of 14 samples<br />
|1873<br />
|5.1<br />
|13.85<br />
|...<br />
|3.83<br />
|6.19<br />
|0.69<br />
|1.63<br />
|0.189<br />
|0.30<br />
|0.116<br />
|Doremus.<br />
|NewYork.<br />
|-<br />
|colspan=2|Average of 170 samples<br />
|1885<br />
|4.00<br />
|13.30<br />
|90.45<br />
|3.75<br />
|5.80<br />
|...<br />
|...<br />
|...<br />
|0.26<br />
|0.096<br />
|F. E. Engelhardt.<br />
|New York.<br />
|-<br />
|rowspan=2 colspan=2|Av. of 222 samples of lager beer from all parts of U. S.<br />
|1873<br />
|rowspan=2|4.1<br />
|rowspan=2|13.49<br />
|rowspan=2|90.36<br />
|rowspan=2|3.85<br />
|rowspan=2|5.79<br />
|rowspan=2|0.62<br />
|rowspan=2|1.53<br />
|rowspan=2|0.124<br />
|rowspan=2|0.26<br />
|rowspan=2|0.095<br />
|Doremus, Engelhardt<br />
|New York.<br />
|-<br />
|1887<br />
|Crampton, Lattimore<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 15 samples<br />
|1887<br />
|4.53<br />
|13.73<br />
|...<br />
|3.77<br />
|6.46<br />
|0.51<br />
|2.00<br />
|0.16<br />
|0.194<br />
|0.072<br />
|Wahl and Henius.<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 88 samples<br />
|1889<br />
|4.86<br />
|13.30<br />
|...<br />
|3.64<br />
|6.21<br />
|0.50<br />
|1.99<br />
|0.11<br />
|0.20<br />
|...<br />
|"<br />
|Different States.<br />
|-<br />
|colspan=2|Average of 210 samples<br />
|1890<br />
|3.93<br />
|13.45<br />
|...<br />
|4.01<br />
|5.70<br />
|0.56<br />
|1.20<br />
|0.10<br />
|0.18<br />
|...<br />
|"<br />
|<br />
|-<br />
|colspan=2|Average of 175 samples<br />
|1893<br />
|3.66<br />
|12.53<br />
|...<br />
|3.64<br />
|5.50<br />
|0.390<br />
|1.62<br />
|...<br />
|...<br />
|...<br />
|"<br />
|<br />
|-<br />
|rowspan=10|Beers from 10 different cities.<br />
|A.<br />
|1895<br />
|3.30<br />
|12.35<br />
|...<br />
|3.72<br />
|4.91<br />
|0.41<br />
|1.29<br />
|0.09<br />
|...<br />
|0.066<br />
|"<br />
|<br />
|-<br />
|B.<br />
|1895<br />
|4.64<br />
|13.04<br />
|...<br />
|3.43<br />
|6.15<br />
|0.39<br />
|1.62<br />
|0.120<br />
|...<br />
|0.058<br />
|"<br />
|<br />
|-<br />
|C.<br />
|1895<br />
|4.09<br />
|14.23<br />
|...<br />
|4.16<br />
|5.92<br />
|0.44<br />
|1.83<br />
|0.108<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|D.<br />
|1895<br />
|2.88<br />
|13.62<br />
|...<br />
|4.41<br />
|4.80<br />
|0.45<br />
|1.39<br />
|0.102<br />
|...<br />
|0.069<br />
|"<br />
|<br />
|-<br />
|E.<br />
|1895<br />
|3.82<br />
|12.46<br />
|...<br />
|3.53<br />
|5.46<br />
|0.37<br />
|1.45<br />
|0.135<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|F.<br />
|1895<br />
|2.91<br />
|12.18<br />
|...<br />
|3.81<br />
|4.56<br />
|0.33<br />
|1.50<br />
|0.069<br />
|...<br />
|0.053<br />
|"<br />
|<br />
|-<br />
|G.<br />
|1895<br />
|4.00<br />
|11.93<br />
|...<br />
|3.26<br />
|5.41<br />
|0.48<br />
|1.97<br />
|0.085<br />
|...<br />
|0.068<br />
|"<br />
|<br />
|-<br />
|H.<br />
|1895<br />
|4.97<br />
|14.57<br />
|...<br />
|3.82<br />
|6.73<br />
|0.46<br />
|3.36<br />
|0.126<br />
|...<br />
|0.075<br />
|"<br />
|<br />
|-<br />
|I.<br />
|1895<br />
|3.12<br />
|13.45<br />
|...<br />
|4.25<br />
|4.95<br />
|0.33<br />
|1.50<br />
|0.073<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
|J.<br />
|1895<br />
|3.37<br />
|13.10<br />
|...<br />
|4.00<br />
|5.10<br />
|0.35<br />
|1.23<br />
|0.054<br />
|...<br />
|0.060<br />
|"<br />
|<br />
|-<br />
<br />
<br />
<br />
<br />
|}</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Talk:Mashing_procedures&diff=8689Talk:Mashing procedures2007-12-05T18:28:48Z<p>Chapka: </p>
<hr />
<div>Previously, this page linked to [[Mashing]], and the entire contents that have been added back are available on specific pages linked for that page. For example, the content listed under the "Decoction Mashing" header of this page is the same as the content on the [[Decoction mash]] page. There should only be one copy of this information; I think it makes more sense to have the individual procedures on their own pages.--[[User:Chapka|Chapka]] 08:41, 1 December 2007 (CST)<br />
:I've gone through the content on the two pages with respect to decoction mash procedures and merged them into one page. I've put this on the [[Decoction mash]] breakout page. If anyone wants to move it back here, feel free, but please don't leave both pages up with the same content; that leads to confusion as both of them get edited separately.</div>Chapkahttps://wiki.homebrewtalk.com/index.php?title=Mashing_procedures&diff=8688Mashing procedures2007-12-05T18:26:53Z<p>Chapka: /* Decoction mashing */ - redirecting</p>
<hr />
<div>[[Category:Beer brewing process]]<br />
[[Category:Beer]]<br />
<br />
This article tries to explain the various mashing procedures that are of interest to the home brewer. Mashing procedures are basically the application of the [[The Theory of Mashing]] by mixing the grain with water (mash) and resting this mash at a single or multiple temperatures to control enzymatic activity which converts the grain solids into wort soluble compounds.<br />
<br />
==Which mash schedule to choose==<br />
<br />
This question comes up quite frequently in the form of "What benefit do I get from using a more complicated mash schedule than single temperature infusion?".<br />
<br />
Mashing needs to be seen as an extension of the malting process and what wasn't done during the malting of the grain, needs to be done during mashing. And the more modified a malt is, the less mashing steps are necessary to produce a wort suitable for brewing a quality beer. Even worse, by selecting a more intense mashing schedule for a highly modified malt certain steps, like protein conversion, can be overdone and lead to a less optimal wort composition.<br />
<br />
Here is a list of some malts showing mashing schedules that work well for them:<br />
<br />
*American or British 2-row (Pale malts): single infusion mash<br />
*Durst TurboPils: single infusion mash<br />
*Durst Pilsner: single infusion or 2 step infusion<br />
*Briess Pilsen: 2 step infusion / decoction mash<br />
*Weyermann Pilsner/Vienna/Munich: 2 step infusion<br />
*home malted malt, undermodified malts: multi step infusion / deoction mash<br />
<br />
==Single temperature infusion mash==<br />
[[Image:Mash_diagram_single_infusion.gif]]<br />
<br />
The single infusion mash uses a single temperature rest at which the beta and alpha amylase enzymes are active to convert the malt starches into wort sugars. The higher the mash temperature is, the higher the fermentability (equals lower limit of [[attenuation]]) of the resulting wort will be. This is the most common mash schedule among home brewers and craft brewers because it is well suited for American and British 2-row malts which are generally highly modified and don't benefit from a lower temperature rests. It is also well suited for the two vessel brew houses that most American craft brewers or home brewers use. The two two vessel "brew house" for the home brewer is the cooler mash/lauter tun and the brew kettle. The rest temperatures are commonly between 149 *F (65 *C) and 165 *F (69 *C). Many brewers like to use 154 *F (67.5*C) as their preferred mash temp as it gives a nice balance of body and fermentability that works well for British and American style ales.<br />
<br />
In order to do a single infusion mash, the strike water (water used for the mash) is heated to a certain temperature such that when the grains are mixed in, the resulting temperature is the desired rest temperature. The temperature of the strike water can be calculated with the following formula [Palmer, 2006]:<br />
<br />
Strike Water Temperature Tw = (.2/R)(T2 - T1) + T2<br />
* R = Ratio of water to grain in quarts per pound<br />
* T1 = the temperature of the grains in Fahrenheit (or Celsius)<br />
* T2 = the target temperature of the mash in Fahrenheit (or Celsius)<br />
<br />
:''Note: Plamer writes that R can be expressed as quarts per pound or litres per kilogram. This is not correct since 1 l/kg is approximately 0.5 qt/lb. This needs to be accounted for when using metric units in the above formula. The temperature however can be used as Fahrenheit or Celsius as long as all temperature values use the same unit or measure.''<br />
<br />
Hitting the mash temperature is for many brewers their biggest problem when doing a single infusion mash. This can some times lead to frustration. The reason for that is, that the above formula doesn't account for heat loss to the mash tun. It basically assumes that the mash tun has a thermal capacity of 0. To get around the brewer can preheat the mash tun with some boiling water or adjust the strike water temperature based on the results in previous mashes. If the latter is used the brewer should keep the mash tun and grain temperature constant between the different mashes. Another way to eliminate the unknown factor of the mash tun's thermal mass is to adjust the strike water's temperature after it has been added to the mash tun and before the grains are added. This can be done with hot and cold water. <br />
<br />
When mashing in at or above the gelatinization temperature of barley starch (between 140 and 150 *F / 60-65 *C) the grains should always be added to the strike water rather than the strike water to the grains. This minimizes the formation of dough balls. Such dough balls form when the starch around them gelatinizes which provides a barrier for the mash water. If they are not broken up during dough-in, they can later release unconverted starches into the mash.<br />
<br />
If possible the mash pH should be checked after dough-in. This can be done with test strips or a pH meter. If the mash pH is not between 5.2 and 5.5 it should be corrected with the addition of salts and/or acid malt. For more information regarding mash pH read [[Understanding Mash pH]].<br />
<br />
With today's highly modified and thus enzymatic strong malts, the mash is generally converted after 15-30 min based on the rest temperature. Lower temperatures mashes convert slower than higher temp mashes of the same grist (see [[The Theory of Mashing]] for further details). Most brewers do however mash 60-90 minutes to ensure complete conversion and for the time it gives them to heat the sparge water for example. It is always a good practice to check for conversion of the mash with an [[iodine test]]. <br />
<br />
To do an iodine test you need a white plate, small spoon and iodine/starch test solution (some home brew stores sell iodine test strips, but they are for testing an iodine solution not for testing for starch). Stir a part of the mash the mash and take a small sample onto the plate with the spoon. Now drip a few drops of iodine solutions onto that sample. If there are still unconverted starches in the mash, the sample will turn black or dark purple. The mash is converted when you don't see that happening. At this point the wort should also taste sweet. Discard the sample as iodine is toxic.<br />
<br />
Though this is considered a single temperature step mash, a mash-out rest can be added. Using hot water infusions (or even a decoction as shown later) the mash temperature is raised to 167 *F (75 *C). No harm is done if that temperature is not hit exactly. It should however not be exceeded. Many brewers believe that the purpose of this rest is to stop the enzymatic activity, but that is usually not the case as the alpha amylase is not fully deactivated until 176 *F (80 *C). The purpose of the mash-out is to aid lautering as hotter wort will flow more easily while still allowing enzymatic activity to convert any starches that might be unlocked during lautering [Narziss, 2005]. While this is of a lesser concern for the home brewer, performing a mash-out is still a good practice.<br />
<br />
==Multi step infusion mashes==<br />
<br />
Multi step infusion mashes refer to mashes with more than one temperature rest not counting the mash-out rest. From one step to the next the temperature is generally increased by the use of heat (direct or indirect), hot water infusions or both. There are various mash rests that can be of interest for the brewer:<br />
* acid rest: for enzymatic mash acidification and no-rush mash pH treatment. Since no significant conversion processes take place at this temperature there is no concern having the mash rest at this temperature for an extended amount of time regardless of malt modification.<br />
* ferulic acid rest: This is a little different from the regular acid rest as this rest is primarily for the generation of ferulic acid which wheat beer yeasts convert to 4VG, the phenolic character of Bavarian Wheat beers.<br />
* protein rest: This is actually the first additional mash rest that comes to mind when multi step mashes are discussed. The temperature and extend of this rest depends on the degree of [[modification]] of the malt. Rest temperatures closer to 122 *F (50 *F) emphasize the generation of short length proteins (amino acids) and temperatures closer to 133 *F (55 *C) result in more medium chained proteins (good for head retention and body). Well modified modern malts, which already have higher levels of amino acids, benefit from a protein rest closer to 133*F (55 *C)<br />
* saccrification rest: This can be done as a single saccrification rest as it is used for single infusion mashes or multiple rests which emphazise beta and alpha amylase activity separately. Multiple rests can result in better fermentability of the wort since it tries to get the most out of the beta amylase.<br />
<br />
When direct heat is used to increase the mash temperature between the rests, the temperature should only rise 2-4 *F (1-2 *C) per minute. <br />
<br />
The following is an example of a 2 step infusion mash that works well with moderately well modified German malts:<br />
<br />
[[Image:Mash_diagram_2_step_infusion.gif]]<br />
<br />
It employs a short protein rest at 133 *F (55*C) and a single saccrification rest. The temperature is increased by the use of boiling water. To run a mash schedule like this, calculate the strike water temperature for your grain, a grist/water ratio of 1.25 qts/lb (~2.5 L/kg) and a rest temperature of 129-133 *F (53-55 *F). Add the water to the grain. Since the dough-in happens below the gelatinization temperature of barley starch it is safe to add the water to the grain. There won't be any dough balls. There is also nothing wrong with adding the grain to the water, but it might be convenient to mill the grain directly into the mash tun. The temperature should stabilize somewhere between 122 and 133 *F (50-55 *C). If it is to close to 50, don't worry, just shorten the length of the protein rest or add some boiling water to raise the mash temp closer to 55*F. Use this rest to measure and adjust the pH of the mash if you are set up to do so. The later addition of more water will not have any significant affect on this pH. While the mash is resting at the protein rest bring about 60-70% of the amount of water that you used as strike water to a boil. When the protein rest is over use a heat resistant vessel to scoop some boiling water into the mash and stir well to mix. Measure the temperature and repeat the process until the desired saccrification rest temp is hit. This rest temp will depend on the desired attenuation of the wort and you will have to find the optimal temperature by experimenting. As a start you can use the temp that you would use for a single infusion mash. But due to the lower temperature rest and limited beta amylase and limit dextrinase activity during that rest, the resulting wort fermentability will be higher compared to a single infusion mash at the same saccrification rest temperature. <br />
<br />
You could also use this formula to calculate the amount of water that needs to be added to raise the mash temperature [Palmer, 2006]:<br />
<br />
Wa = (T2 - T1)(0.2G + Wm)/(Tw - T2)<br />
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*Wa = The amount of infusion water added<br />
*Wm = The total amount of water in the mash<br />
*T1 = The initial mash temperature<br />
*T2 = The target mash temperature<br />
*Tw = the actual temperature of the infusion water<br />
*G = The amount of grain in the mash<br />
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But the addition of boiling water until the new rest temp is reached is more reliable as it can account for factors that the above formula can't. And since the resulting mash will be quite thin, stirring it and getting the heat evenly distributed for a reliable mash temp reading is not as difficult as it is in a ticker single infusion mash.<br />
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Some brewers are concerned that a thinner mash will lead to more tannin extraction, but quite the opposite is true. German brewers prefer thinner mashes for delicate and lighter colored beers as it will produce more of the desirable first wort and the use of less sparge water results in less tannin extraction during lautering. This however is only a concern for fly sparing.<br />
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The enzymatic activity also benefits from the changing mash thickness. A thicker mash during the protein rest enhances the proteolytic activity and a tinner mash during the saccrification rest enhances the amylase activity.<br />
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If there is room left in the mash tun, mash-out can also be reached though another infusion with boiling water or through a decoction. But that will be covered later.<br />
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==Decoction mashing==<br />
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For detailed procedures for performing decoction mashes, please see the [[Decoction mash]] entry.</div>Chapka