5.0 |
|9501-B| .002| 1.41| 3.62| .482| .201| .058| 1.01| 55.0 |
| | | | | | | | | |
|2025-D| .004| 10.25| ... | .721| .214| .073| ... | 70.0 |
|2031-D| .002| 1.40| 3.68| .476| .194| .055| 1.21| 60.0 |
|2049-D| .003| 1.44| 3.44| .479| .189| .053| .99| 60.0 |
+------+------+------+------+------+------+------+------+--------+

TABLE IV.--_Analyses of ale worts and of the ales made from them._

KEY:
A: Sample No.
B: Raw materials.
C: Product.
D: Date of taking sample.
E: Specific gravity at 15.6 deg.C./15.6 deg. C.
F: Alcohol.
G: Extract.
H: Extract in original wort (calculated).
I: Degree of fermentation.
J: Total acids as lactic.
K: Volatile acids as acetic.
L: Reducing sugars as anhydrous maltose.
M: Dextrin.
N: Protein (N x 6.25).
O: Ash.
P: Phosphoric acid (as P_{2}O_{5}).
Q: Undetermined
R: Color (Lovibond) in 1/4-inch cell.

+-------+--------------------+---------+-------+------+-----+-----+-----+
| | | | | | | | |
| A | B | C | D | E | F | G | H |
+-------+--------------------+---------+-------+------+-----+-----+-----+
| | | | |Grams |Grams|Grams| |
| | | | | per | per | per | |
| | | | | 100 | 100 | 100 | |
| | | | 1911 | cc. | cc. | cc. | |
|22024-D|Malt, cerealin, and | | | | | | |
| | brewer's sugar |Wort |July 21|1.0608| ...|16.24| ... |
|22030-D| do |Ale |July 27|1.0139| 4.82| 5.93|15.57|
|22047-D| do |Ale after| | | | | |
| | | storage.|Aug. 22|1.0124| 4.97| 5.62|15.56|
|22034-D| do |Wort |Aug. 7 |1.0610| ...|16.30| ... |
|22039-D| do |Ale |Aug. 14|1.0123| 5.11| 5.67|15.89|
|29504-B| do |Ale after| | | | | |
| | | storage |Oct. 6 |1.0106| 5.26| 5.28|15.80|
|22037-D| do |Wort |Aug. 10|1.0611| ... |16.32| ... |
|22043-D| do |Ale |Aug. 17|1.0124| 4.93| 5.62|15.48|
|22022-D|Malt and cerealin |Wort |July 19|1.0642| ... |17.10| ... |
|22027-D| do |Ale |July