of malt and 40 per cent. of maize; C from 60 per cent.
of malt and 40 per cent. of rice; and D from 60 per cent of malt and 40
per cent. of pure starch. The analyses of these respective worts gave
the following results:
A B C D
Sugar............... 4.96 4.08 4.84 4.87
Dextrine............ 6.05 6.83 6.35 6.60
Total extract....... 12.29 12.27 12.30 12.32
Albuminoids......... 0.82 0.78 0.68 0.42
Other substances.... 0.46 0.58 0.43 0.43
It will be seen that these worts vary very little in composition, the
chief points of difference being that those made partly from raw grain
are more dextrinous and contain less albuminoids than the wort made from
malt alone. The process of brewing was then continued as usual, and
after fermentation the resulting beers were again analyzed with the
following results:
A B C D
Alcohol............. 2.71 2.76 2.90 3.19
Sugar............... 1.05 1.12 0.98 0.35
Dextrine............ 4.54 4.31 4.42 4.74
Extract............. 6.59 6.48 6.25 5.
Pages:
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174