Abv Strength of beer as expressed as alcohol by volume. Units are % (v/v). Adjunct (syn. secondary brewing agent Any carbohydrate source, other than malted barley, which contributes sugar to wort. In Germany, any ingredient used in the brewing process other than water, malted barley, yeast and hops. Ageing Process of maturation in which green beer is stored, usually at low temperature, and in which final flavour adjustments are made and colloidal stability is achieved.
Ale Originally beer brewed from malted barley but not bittered with hops. Latterly, beer brewed from malt and hops by top fermentation at relatively high temperature. Now any beer brewed in this style but not necessarily by top fermentation. Aroma hops Varieties with a high content of hop oils used for imparting flavour and aroma, as opposed to bitterness.
Attenuation Decrease in specific gravity of wort during fermentation. Attenuation rate = rate of decline in gravity (fermentation rate); attenuation gravity = specific gravity at the end of primary fermentation; attenuation limit - see Fermentable residue. Auxiliary finings Silica-based preparations often added to primary fermenter to promote protein flocculation and thereby facilitate action of isinglass finings in later processing.
Barm Yeast with entrained beer (barm ale) collected from fermenter. Barrel Measure of liquid capacity:
USA barrel - 31.5 US gallons (119.344 litres) UK barrel - 36 Imperial gallons (163.65 litres)
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