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The Brewer: A Familiar Treatise on the Art of Brewing, with directions for the selection of Malt and Hops. London: William R Loftus and Simpkin & Marshall. Bamforth, Charles W. (2008). Beer: Health and Nutrition. John Wiley & Sons. ISBN 978-1-4051-4797-2. Booth, David (1829). The Art of Brewing. Baldwin and Cradock. p. 2. Crouch, Andy (2006).
With typical values of 1.050 and 1.010 for, respectively, OG and FG this simplified formula gives an ABV of 5.31% as opposed to 5.23% for the more accurate formula. Formulas for alcohol similar to this last simple one abound in the brewing literature and are very popular among home brewers.
Home brewing was greatly reduced. [21] In the 19th century, a typical brewery produced three or four mild ales, usually designated by a number of Xs, the weakest being X, the strongest XXXX. They were considerably stronger than the milds of today, with the gravity ranging from around 1.055 to 1.072 (about 5.5% to 7% ABV). Gravities dropped ...
A cat urine smell and flavor called ribes, named for the genus of the black currant, tends to develop and peak. [21] A cardboard smell then dominates which is due to the release of 2-nonenal. [22] In general, chemists believe that the "off-flavors" that come from old beers are due to reactive oxygen species.
The Standard Reference Method or SRM [1] is one of several systems modern brewers use to specify beer color. Determination of the SRM value involves measuring the attenuation of light of a particular wavelength (430 nm) in passing through 1 cm of the beer, expressing the attenuation as an absorption and scaling the absorption by a constant (12.7 for SRM; 25 for EBC).
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
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People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.
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