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The original gravity is the specific gravity measured before fermentation. From it the analyst can compute the original extract which is the mass (grams) of sugar in 100 grams (3.5 oz) of wort (°P) by use of the Plato scale. The symbol will denote OE in the formulas which follow.
A basic formula [4] to calculate beer strength based on the difference between the original and final SG is: A B V = 131.25 ( O G − F G ) {\displaystyle ABV=131.25(OG-FG)} The formula below [ 5 ] is an alternate equation which provides more accurate estimates at higher alcohol percentages (it is typically used for beers above 6 or 7%).
Vegetable oil blend: Refined: 220 °C [13] 428 °F ... Template: Smoke point of cooking oils. 2 languages ...
The following fields form the core information of the BeerXML structure . Recipes; Recipe name Brewer Brewing method (All grain, Partial Mash, Extract) Recipe Type (Ale, Lager, Hybrid, etc.) Recipe volume (Run length) Boil volume (Wort size) Boil time (duration) Recipe efficiency Estimated values OG (Original Gravity) FG (Final Gravity) Color (SRM) Bitterness () Alcohol content (%abv)
Early London porters were strong beers by modern standards. Early trials with the hydrometer in the 1770s recorded porter as having an original gravity (OG) of 1.071 and 6.6% alcohol by volume (ABV). [17] Increased taxation during the Napoleonic Wars pushed its gravity down to around 1.055, where it remained for the rest of the 19th century ...
Kölsch is one of the most strictly defined beer styles in Germany: according to the Konvention, it is a pale, highly attenuated, hoppy, bright (i.e. filtered and not cloudy) top-fermenting beer, and must be brewed according to the Reinheitsgebot. [2] It has an original gravity between 11 and 14 degrees Plato (specific gravity of 1.044 to 1.056).
Replicating the basic yet unique texture and flavor of McDonald's fries involves special attention to the shoestring thickness and the heat of the cooking oil. Recipe: Food.com 4kodiak / istockphoto
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]