Difference between revisions of "Glossary of German Brewing Terms"
From German brewing and more
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|'''Grünschlauchen''' || Racking of beer that has not completed fermentation yet. In German brewing carbonation is build up during the lagering process and that requires fermentable extract and yeast to be left in the beer. A popular way of achieving that is to transfer the beer before it has completed its fermentation, i.e. "grün'(green). | |'''Grünschlauchen''' || Racking of beer that has not completed fermentation yet. In German brewing carbonation is build up during the lagering process and that requires fermentable extract and yeast to be left in the beer. A popular way of achieving that is to transfer the beer before it has completed its fermentation, i.e. "grün'(green). | ||
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Revision as of 19:54, 8 August 2008
| A | ||
| Anstellen | The pitching of the yeast | |
| Anschwänzen | The addition of sparge water during the lauter process | |
| D | ||
| Dreimaischverfahren | Triple decoction | |
| E | ||
| Einmaischverfahren | Single decoction | |
| G | ||
| Grünschlauchen | Racking of beer that has not completed fermentation yet. In German brewing carbonation is build up during the lagering process and that requires fermentable extract and yeast to be left in the beer. A popular way of achieving that is to transfer the beer before it has completed its fermentation, i.e. "grün'(green). | |
| H | ||
| Hauptguss | The part of the brewing water that is used during mashing | |
| K | ||
| Kräusen | (can be written as Kraeusen in the Enlish alphabet). Kräusen can mean two things. It refers to the layer of foam that forms on an active primary fermentation. But it can also mean actively fermenting beer which is added to already fermented beer. | |
| N | ||
| Nachguss | The part of the brewing water that is used for sparging. In German brewing that is oftentimes less than the amount of water used for mashing (Hauptguss). | |
| O | ||
| Obergärig | Top fermenting. Refers to beers or fermentations done with Ale yeasts. | |
| S | ||
| Stammwürze | The German brewer's equivalent of original gravity or original extract. It is expressed in weight % and indicates the amount of extract (sugar, dextrins, proteins, minerals ...) that was dissolved in the pitched wort. For all practical purposes, the weight % scale is identical to the Plato scale and the Stammwürze value can be seen as the original extract in degree Plato. | |
| Sudhaus | Brewhouse. Where the hot brewing processes take place. | |
| U | ||
| Untergärig | Bottom fermenting. Refers to beers or fermentations done with Lager yeasts. | |
| Z | ||
| Zweimaischverfahren | Double decoction |
