Calculations relating to beer
In the previous article (BRAUWELT International no. 1, 2015, pp. 20-22), a possibility of calculating alcohol content (% w/w) of finished beer based on the two parameters “original gravity before fermentation” and “apparent extract” was described. In most instances however, small breweries and craft brewers test their finished beer purely by sensory analysis in the absence of in-situ, expensive equipment. In this article, I would like to give small breweries means for preparing an “abridged beer analysis” in-house, based on calculations generally widespread in the brewing sector.
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