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Beer Making Glossary

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Complex polyphenol polymers with a characteristic astringent flavor, extracted from hops and the husks of barley. Tannins react with proteins and contribute to haze formation.


Gray sludgy protein material that settles on top of the mash during sparging.


terminal specific gravity
The density of the fully fermented beer. The final specific gravity.


Group of flavor chemicals forming the main component of hop oils.


Sugar molecule consisting of four simple sugars (monosaccharides) linked together.


A device used to measure temperature. A thermometer is indispensable for monitoring and maintaining mash schedules. Thermometers are characterized by their displays and are available in liquid scale, analog dial and digital versions.


Heat loving. Thermophilic bacteria are bacteria that thrives at unusually high temperatures.


The process, operation, or method of determining the concentration of a substance in solution by adding to it a standard reagent of known concentration in carefully measured amounts until a reaction of definite and known proportion is completed, as shown by a color change or by electrical measurement, and then calculating the unknown concentration.


Process of rapidly heating grain so it puffs up like popcorn. Commonly applied to barley and wheat. Often used in British pale ales.


Sugar molecule consisting of three simple sugars (monosaccharides) linked together.


Coagulated protein and hop resin sludge which precipitates out of wort during boiling and again at chilling.


Sediment or foreign particles stirred up or suspended.


two-row barley
A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral two-row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than six-row.

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