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Glossary
Alphasäure
Wegen ihres hohen Bitterwertes wichtigster Inhaltsstoff des Hopfens.
All Grain Brewing
A method of brewing where pre-made malt extract powders or syrups are not used. All of the fermentable sugars are obtained by mashing malt, and (possibly) other grain adjuncts. All-grain brewing requires more equipment, and is more time-consuming than extract brewing, but gives you a great deal more control over the final product. As a rough analogy, think of the difference between baking a cake from a boxed cake mix, versus baking a cake from scratch.
Acid malt
A malt high in the phytase enzyme, which breaks down phytin into phytic acid, thus lowering the mash pH. Typically only used in Germany, where the Reinheitsgebot prevents brewers from using food-grade acids to do the same thing.
Mild ale malt
British malts kilned at high temperatures that produce beers of golden and amber colors. Used specifically in the production of mild ales.
Mealy
A chewy characteristic of the grain, which is attained only when malt is fully modified. Maltsters use the bite test as means to test malt for full modification. If the grain is mealy, it is considered to be fully modified.
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