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• Mash tun
  ...heated with [[water]] in order to [[convert]] the grain's [[starch]] to [[sugar]]. This process is known as [[mashing]]. The grain is then rinsed, or [[l
  1 KB (252 words) - 03:39, 8 December 2008
• Hydrometer
  ...iable if there are no additional substances dissolved in the mixture (like sugar); and no air or CO2 bubles adhere to the meter during the measurement.
  3 KB (399 words) - 01:31, 16 August 2010
• Fly Sparging
  ...unoff. It’s important to go slow so as to extract the maximum amount of sugar and not compact the grainbed, which would stop the runoff. Lauter design i
  1 KB (223 words) - 17:09, 17 July 2011
• No sparge method
  ...bable extreme, adding a unit of grain would eventually mean losing as much sugar due to absorption as you would gain from extraction. A lesson that can be
  4 KB (637 words) - 17:05, 29 June 2015
• Extract Brewing Simplified
  ...yeast]]. Put an [[airlock]] on, wait 7-10 days, [[bottle]] with a little [[sugar]] in each bottle, cap, wait 2 weeks, and your beer is done and ready to dri
  5 KB (851 words) - 21:09, 4 July 2008
• Packaging and Carbonation
  ...f necessary the section on priming to determine how much [[Priming|priming sugar]] you need to add. * [[Priming sugar]] (other options such as [[Krausening]] are viable but much more difficult)
  5 KB (724 words) - 23:43, 5 December 2012
• Modification
  In unmalted [[grain]], the [[starch]] which will eventually be converted to [[sugar]] and [[fermentation|fermented]] is stored in the grain's '''endosperm''', *It releases the [[starch]], making it available for [[conversion]] to [[sugar]] by [[diastatic enzymes]]
  2 KB (321 words) - 17:09, 30 August 2007
• Conversion
  ...e process by which [[starch]] in the brewing [[grain]] is converted into [[sugar]] which can be used by [[yeast]] in [[fermentation]]. Conversion is carrie
  439 bytes (59 words) - 15:21, 10 December 2007
• Starch
  ...s composed mostly of starch. The process by which starch is turned into [[sugar]] during the mash is known as [[conversion]]. An [[iodine test]] is used t
  554 bytes (83 words) - 17:08, 30 August 2007
• Sugars
  #REDIRECT[[Sugar]]
  18 bytes (2 words) - 17:56, 30 August 2007
• Sandbox
  ...fermented apple juice, while [[Perry]] is fermented pear juice. Sometimes sugar or raisins may be added to raise the alcohol content and sometimes spices a
  3 KB (540 words) - 14:09, 1 August 2014
• Balling
  ...a percentage of sugar by weight. A reading of 10 means the solution is 10% sugar by weight. Scale is interchangable with [[Brix]].
  225 bytes (35 words) - 03:18, 28 February 2007
• Brix
  A scale measuring sugar in solution expressed as a percentage by weight. Interchangeable with [[Bal
  284 bytes (34 words) - 15:58, 2 February 2010
• Body
  ...tated by how much unfermented sugar remains in the finished beer; the more sugar, the heavier the body.
  252 bytes (44 words) - 03:18, 28 February 2007
• Malting
  * The sugar derived from such grains which is heavy in maltose, such as baker's malt,
  1 KB (195 words) - 12:32, 15 September 2007
• Priming
  ...ttle conditioned beer. Most homebrewers use either [[Priming_sugar|priming sugar]] (Dextrose) or [[Dry_Malt_Extract|Dried Malt Extract]] (DME). Also can be
  415 bytes (64 words) - 14:40, 30 May 2008
• Belgian Blond Ale
  ...rs (commonly orange-like or lemony). Light sweetness that may have a candi sugar-like character. Subtle yet complex. ...perfumy or orange/lemon-like). Light spicy phenolics optional. Some candi sugar or honey-like sweetness on palate.
  3 KB (454 words) - 14:48, 24 November 2010
• Dextrine Malt
  ...retention, sweetness, and body. Dextrine malts contain a lot of dextrins, sugar structures that are resistant to enzyme action that remain in the finished
  564 bytes (71 words) - 14:43, 7 December 2007
• Table Sugar
  Large amounts of table sugar will not make good beer. If the majority of the ferementables comes from sugar then it is not beer.
  340 bytes (55 words) - 11:01, 11 October 2009
• Koji
  ...beer brewing process]], converting the [[starch]] found in [[rice]] into [[sugar]] that can be fermented by sake yeasts
  606 bytes (88 words) - 18:41, 14 September 2007
• Do I need an hydrometer?
  *With Extract brewing, if you follow the recipe you will always have enough sugar in the wort and will know the original gravity. If your beer finishes ferm
  844 bytes (141 words) - 00:59, 15 November 2007
• Pitching the Yeast
  ...wort, they begin to reproduce in amazing numbers; pitching the yeast onto sugar prior to adding them to the main [[wort]] allows the brewer to increase the
  4 KB (626 words) - 03:31, 15 December 2008
• Dubbel
  ...for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldi
  4 KB (676 words) - 17:49, 16 July 2008
• Steinbier
  0 bytes (0 words) - 16:31, 26 September 2014
• Dry
  ...ic beverages can occur in low-gravity worts or musts where there is little sugar overall, or when a yeast is too attenuative for the gravity. It can also b ...Common sugars used for this purpose are [[Dextrose]] and Belgian [[Candi Sugar]].
  1 KB (223 words) - 03:23, 15 December 2008
• American Blonde Ale
  ...redients=Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity Engli
  4 KB (636 words) - 23:37, 23 February 2008
• Cream Ale
  ...inish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
  6 KB (932 words) - 03:41, 1 March 2013
• Amber Lager
  ...should not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts may be used but all malt formulations are also made. Malt and hop
  2 KB (305 words) - 14:09, 26 October 2007
• Belgian Pale Ale
  ...th (cara) Vienna and Munich malts adding color, body and complexity. Candi sugar is not commonly used as a high gravity is not desired. Noble hops, Styrian
  5 KB (734 words) - 14:49, 24 October 2007
• Stout
  ...le elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener. ...and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale
  31 KB (4,799 words) - 01:25, 1 April 2009
• Lambic
  ...ear-old versions. It is then [[bottle conditioned]] and carbonated by the sugar remaining in the young lambic. Gueuze is then traditionally finished using ...or dark candi sugar to form a sweet and sour beverage. Traditionally, the sugar was added directly to the mug and served with a mortar with which the drink
  19 KB (2,939 words) - 14:27, 22 September 2007
• Specialty Belgian Beer
  ...anomyces or Lactobacillus. May include flavors from adjuncts such as candi sugar or honey. ...be apparent if it is a key ingredient. May include adjuncts such as candi sugar and honey. May include Belgian microbiota such as Brettanomyces or Lactobac
  8 KB (1,289 words) - 19:52, 22 October 2007
• Berliner Weisse
  ...g gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups ("mit schuss") flavored with raspberry ("himbeer") or woodruff ("wal
  8 KB (1,315 words) - 18:42, 20 November 2011
• Winter Warmer
  ...ude distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other e ...rful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).
  7 KB (1,027 words) - 02:56, 15 October 2007
• Scottish Light Ale
  ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
  5 KB (716 words) - 14:41, 24 October 2007
• Irish Red Ale
  |ingredients=May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Gener
  4 KB (598 words) - 11:51, 18 November 2010
• Mild Ale
  ...come from the use of crystal or roasted malts, however the use of inverted sugar and brewer's caramel is also common. "Chocolate," "fruity," "nutty" and "bu ...y dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their charac
  12 KB (1,852 words) - 14:57, 25 May 2015
• All-grain brewing
  ...[[malt extract]]. The term may be misleading; all-grain beers may contain sugar or other adjuncts, spices, or flavorings, and of course extract is simply a ...hot water for a period of time to allow the enzymes to convert starch into sugar. It also extracts colors and flavors from the grain. Mashing at cooler temp
  12 KB (2,109 words) - 12:55, 1 November 2012
• Lactomel
  ...created by some home mead makers using [[milk]] as a source of fermentable sugar. It is not a traditional product, although some traditional [[fermented be
  910 bytes (140 words) - 01:53, 12 October 2007
• Specialty Fruit Beer
  ...Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavor
  9 KB (1,366 words) - 16:51, 18 September 2007
• Belgian Strong Pale Ale
  0 bytes (0 words) - 13:30, 17 August 2014
• Scottish Heavy Ale
  ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
  5 KB (738 words) - 14:41, 24 October 2007
• Australian Sparkling Ale
  ...s then centrifuged, reseeded with revitalised yeast and primed with liquid sugar before bottling. Australian hop varieties are traditionally Pride of Ringw
  2 KB (304 words) - 21:03, 1 June 2011
• Carbonation
  ...xide]] into the beer. This can be achieved in two ways: by adding extra [[sugar]] and [[yeast]] to the [[bottle]], [[keg]], or [[cask]] and allowing the [[ ...ttling. The residual [[yeast]] left in the beer will begin fermenting the sugar and the carbon dioxide they produce dissolves into the beer thus carbonatin
  3 KB (434 words) - 18:58, 18 December 2007
• Kentucky Common
  ...n was made with was usually made with about 75% malt and 25% corn grits or sugar. The grist included 1 to 2% black malt and sometimes also 1 to 2% crystal m
  2 KB (235 words) - 21:06, 1 June 2011
• Priming sugar
  '''Priming sugar''' is a measured amount of sugar that is added to the beer after fermentation is complete and before the bee
  207 bytes (33 words) - 17:51, 1 October 2007
• Racking
  ...ugar you avoid stirring up the trub, as you would if you tried to stir the sugar into the primary (or secondary) fermenter.
  5 KB (863 words) - 06:34, 5 December 2010
• Kegging
  ...prior to [[racking]] the beer. It should be noted that kegs require less sugar in the solution than bottles.
  7 KB (1,142 words) - 22:20, 7 June 2011
• Tripel
  ...though lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). High alcohol content adds a pleasant creaminess but ...is strength are the result of using pilsner malt and up to 20% white candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast
  5 KB (704 words) - 15:47, 5 November 2007
• Scottish Export Ale
  ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
  5 KB (735 words) - 14:42, 24 October 2007

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