way to have tested this question of the effect of
raw materials on the finished product would have been to make a series
of worts with exactly the same percentage of solids, some of pure malt
and others of mixtures of pure malt and corn, rice, and cerealin; then a
direct comparison between the results would have shown the effects of
these various materials. This method was impracticable because it was
necessary to take the brews as actually made under varying commercial
conditions. The object sought can be accomplished, however, by
calculating the results of these analyses either to the basis of dry
material in the original wort or by calculating them to the basis of a
wort with constant water content. It was decided to calculate all of the
results to the basis of a wort containing 15 per cent of solids, as this
would give a uniform basis for comparison and would be approximately an
average wort. The method employed in calculating the various beers and
ales to this uniform basis was as follows:

The percentage of solids in the original wort was calculated by
multiplying the percentage by weight of alcohol by 2 and adding the
percentage by weight of extract. The result for an ordinary beer would
be about 12 per cent, while in the case of a very heavy ale it might be
as high as 18 or 20 per cent. The actual percentages of protein, ash,
and phosphoric acid found by analysis were then calculated to the basis
of a uniform wort containing 15 per cent of solids. This was the method
used for preparing the second part of this table. A study of this
portion of the table shows the actual effects of the various substitutes
used for malt on the composition of the fermented product. For instance,
the first of the all-malt beers from brewery No. 2 (22017-D) showed in
the analysis of the original product a protein percentage of 0.603, an
ash percentage of 0.206, and a phosphoric acid percentage of 0.079. When
calculated to the basis of a wort containing 15 per cent of solids
instead of 12.72 per cent (the actual percentage of solids in the wort
from which it was made), it gave the following percentages: Protein,
0.712; ash, 0.243; and phosphoric acid, 0.093. In the case of brewery
No. 3, sample No. 29512-B, where the original analysis of the product
showed 0.650 per cent of protein, 0.266 of ash, and 0.057 of phosphoric
acid, it will be found that when this product is calculated to the basis
of a wort of 15 per cent of solids instead of