New Brewing Lager Beer: The Most Comprehensive Book for Home- and MicrobrewersRevised and expanded, this text includes more information on craft-brewing techniques and more information specific to ale brewing. Author Greg Noonan guides the reader through an advanced discussion on how to produce high-quality beer every time you brew. |
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Page xviii
... gravity paren- thetically appended . The term original gravity ( OG ) refers to the density of the boiled wort ( original extract , OE ) , and final gravity ( FG ) to the density of the fermented beer ( apparent extract , AE ) . Specific ...
... gravity paren- thetically appended . The term original gravity ( OG ) refers to the density of the boiled wort ( original extract , OE ) , and final gravity ( FG ) to the density of the fermented beer ( apparent extract , AE ) . Specific ...
Page 312
... gravity ( sp gr ) measures the density of a solution as compared to the density of pure water ( sp gr 1.000 ) . Brewers rarely use specific gravity notation in its usual form . For instance , 1.040 is more often given as " 1040 " and ...
... gravity ( sp gr ) measures the density of a solution as compared to the density of pure water ( sp gr 1.000 ) . Brewers rarely use specific gravity notation in its usual form . For instance , 1.040 is more often given as " 1040 " and ...
Page 335
... gravity wort . Top - fermenting yeast strains are prized for their ability to produce particu- lar mixes of esters . excess gravity . G. A form of expressing specific gravity , for convenience and in formulas , as a whole number : sp gr ...
... gravity wort . Top - fermenting yeast strains are prized for their ability to produce particu- lar mixes of esters . excess gravity . G. A form of expressing specific gravity , for convenience and in formulas , as a whole number : sp gr ...
Contents
Barley | 1 |
Malted Barley | 7 |
Analysis of Acceptable Ranges | 10 |
Copyright | |
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New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers Gregory J. Noonan No preview available - 2003 |
Common terms and phrases
68 degrees F acrospire aeration alcohol alcohol by volume alkalinity alpha acid alpha-amylase amino acids amylopectin amylose aroma bacteria barley bitterness boiling bottle conditioning bottles brew-house brewers brewing water CaCO3 calcium carbonate clean color contamination cooled decoction decoction mash degrees F 50 degrees F 65 degrees F 77 density dextrins diacetyl diastatic Doughing-in enzymes esters extract F 20 degrees fermentation lock flavor fluid ounces fusel alcohols gallons gelatin glucose grains grams gravity heat homebrewers hops hydrometer infusion mash iodine ions kernels kettle kraeusen beer lactic acid lager lager malt lager yeast lauter-tun liquid liquor malt maltose mash metabolism milliliter mineral minutes molecules Multiply line nitrogen oxidation oxygen percent pitching Plato SG precipitate primary fermentation protein quarts racking reduce rinse runoff saccharification secondary fermentation sediment soluble solution sparging starch sterile sugar tion trub tubing usually volume weight wort yeast cells yeast strain yield