Principles of Brewing Science: A Study of Serious Brewing IssuesIn this indispensable reference, Fix applies the practical language of science to the art of brewing. |
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Page 7
... g of calcium . Therefore , to increase the calcium content of 1 L of water by 50 mg , it is necessary to add [ ( 146.9 g / mol ) / ( 40 g / mol ) ] × ( 50 mg ) = 183.6 mg of calcium chloride , which amounts to 0.025 oz./gal . Conversely ...
... g of calcium . Therefore , to increase the calcium content of 1 L of water by 50 mg , it is necessary to add [ ( 146.9 g / mol ) / ( 40 g / mol ) ] × ( 50 mg ) = 183.6 mg of calcium chloride , which amounts to 0.025 oz./gal . Conversely ...
Page 9
... g / mol ) to that of the ion ( 61 g / mol in case of HCO3 ̄ and 60 g / mol in the case of CO2- ) ; i.e. , and << HCO3 ̄ >> = [ ( 100 g / mol ) / ( 61 g / mol ) ] × < HCO2 1.64 < HCO3- > = ( 1.12 ) << CO2- ́ >> = [ ( 100 g / mol ) / ( 60 g ...
... g / mol ) to that of the ion ( 61 g / mol in case of HCO3 ̄ and 60 g / mol in the case of CO2- ) ; i.e. , and << HCO3 ̄ >> = [ ( 100 g / mol ) / ( 61 g / mol ) ] × < HCO2 1.64 < HCO3- > = ( 1.12 ) << CO2- ́ >> = [ ( 100 g / mol ) / ( 60 g ...
Page 158
... mol- ecules of any substance . The substance could be an elemental sub- stance such as argon ( Ar ) or gold ( Au ) ... ( g ) , e.g. , 1 mol of CO2 has a mass of 44 g ; 1 mol of N2 has a mass of 28 g ; and 1 mole of O2 has a mass of 32 g ...
... mol- ecules of any substance . The substance could be an elemental sub- stance such as argon ( Ar ) or gold ( Au ) ... ( g ) , e.g. , 1 mol of CO2 has a mass of 44 g ; 1 mol of N2 has a mass of 28 g ; and 1 mole of O2 has a mass of 32 g ...
Contents
Malting and Mashing | 1 |
Fermentation | 75 |
Bacteria and Bacterial Metabolism | 119 |
Copyright | |
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a-acid acetate addition aldehydes amino acids aroma ASBC bacteria barley beer flavor beer style birth scars brewers brewing yeasts Ca² CaCO3 calcium carbohydrates carbon cell walls CH2OH H chapter CO₂ cohumulone compounds concentration constituents COOH diacetyl DMS levels effect enzymes ester ethanol example fermentation Figure filtration finished beer Fix and Fix formation fructose fusel alcohols g/hL g/mol glucose grains H OH H haze HCO3 headspace heterocyclics hops hot-side aeration humulene ice stabilization important ions iso-a-acids lager malt malting and mashing maltose mash pH mechanism melanoidins metabolic mg/L microbes molecular molecules myrcene Narziss nitrogen OH OH oxidation oxygen partial pressure pathway phenolic proteins pyruvic acid range ratio reaction redox reduced side chain sparge ß-glucans staling starch sterol structure sulfur Table temperature tend tion typically units unsaturated fatty acids valine wort wort boiling wort sugars yeast cells yeast strains µg/L