mann).
E: Extract in original wort (calculated).
F: Degree of fermentation.
G: Total acid as lactic.
H: Volatile acid as acetic.
I: Reducing sugars as anhydrous maltose.
J: Dextrin.
K: Protein (N x 6.25).
L: Ash.
M: Phosphoric acid (as P_{2}O_{5}).
N: Undetermined.
O: Polarimeter.
P: Color (Lovibond) in 1/4-inch cell.
Q: Calculated to basis of wort with 15 per cent of solids.
R: Protein (N x 6.25).
S: Ash.
T: Phosphoric acid (as P_{2}O_{5}).

+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+
| A | B | C | D | E | F | G | H | I | J |
+-------+--------------------+------+-----+-----+-----+-----+-----+-----+-----+
| | | Per | | | | | | | |
| | |ct. by| Per | Per | Per | Per | Per | Per | Per |
| | |weight| ct. | ct. | ct. | ct. | ct. | ct. | ct. |
|23534-E|70 per cent malt and| | | | | | | | |
| | 30 per cent corn | 2.75 | 5.53|11.03|50.32|0.125|0.005| 1.27| 3.13|
| | | | | | | | | | |
|23535-E| do | 3.03 | 4.85|10.91|55.55| .224| .011| 1.15| 2.76|
|23518-E|68 per cent malt and| | | | | | | | |
| | 32 per cent corn | 3.37 | 5.96|12.70|53.07| .116| .006| 1.63| 3.07|
|23561-E| do | 3.26 | 6.14|12.66|51.50| .134| .016| 1.54| 3.07|
|23572-E| do | 3.37 | 6.07|12.81|52.62| .143| .020| 1.56| 3.29|
|23584-E|60 per cent malt and| | | | | | | | |
| | 40 per cent corn | 3.09 | 4.90|11.08|55.78| .178| .020| 1.35| 2.43|
|23523-E| do | 3.16 | 6.07|12.39|51.01| .214| .009| 1.60| 3.36|
|23660-E| do | 3.26 | 6.07|12.59|51.79| .205| .009| 1.55| 3.06|
|16286-C| do | 3.19 | 5.60|11.98|53.34| .173| .014| 1.85| 2.61|
|16287-C| do | 3.23 | 5.67|12.13|53.26| .178| .014| 1.84| 2.41|
|23524-E|45 per cent malt and| | | | | | | | |
| | 55 per cent corn | 3.43 | 5.75|12.61|54.40| .169| .007| 1.44| 3.19|
+==============================================================================
| | | | | | | | | Q |
| | | | | | | | |-----+-----+-----+
| A |