KEY:
A: Sample No.
B: Raw materials.
C: Product.
D: Date of taking sample.
E: Specific gravity at 15.6°C./15.6° 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 × 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 26|1.0133| 5.17| 5.95|16.29|
|22035-D| do |Wort |Aug. 8|1.0668| ... |17.80| ... |
|22040-D| do |Ale |Aug. 15|1.0145| 5.34| 6.30|16.98|
|16267-C| do |Ale after| | | | | |
| | | storage |Nov. 15|1.0134| 5.52| 6.11|17.15|
|29506-B| do |Wort |Oct. 10|1.0760| ... |20.23| ... |
|29512-B| do |Ale |Oct. 17|1.0253| 5.43| 9.19|20.05|
| | | | | | | | |
| | | | 1912 | | | | |
|13922-D| do |Ale after| | | | | |
| | | storage |Jan. 3 |1.0208| 5.80| 8.18|19.78|
| | | | | | | | |
| | | | 1911.| | | | |
|29507-B| do |Wort |Oct. 11|1.0767| ... |20.40| ... |
|29514-B| do |Ale |Oct. 18|1.0228| 5.67| 8.52|19.86|
|29513-B| do |Wort |Oct. 18|1.0781| ... |20.75| ... |
|29519-B| do |Ale |Oct. 24|1.0244| 5.53| 9.00|20.06|
| | | | 1912 | | | | |
|13923-D| do |Ale after| | | | | |
| | | storage | Jan. 2|1.0210| 5.67| 8.18|19.52|
| | | | | | | | |
| | | | 1911 | | | | |
|22050-D| do |Wort |Aug. 23|1.0793| ... |21.05| ... |
|29503-B| do |Stout |Aug. 30|1.0242| 5.69| 9.02|20.40|
+-------+--------------------+---------+-------+------+-----+-----+-----+
+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+--------+
| | | | | | | | | | | |
| A | I | J | K | L | M | N | O | P | Q | R |
+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+--------+
| |Grams|Grams|Grams|Grams|Grams|Grams|Grams|Grams|Grams| |
| | per | per | per | per | per | per | per | per | per |Degrees,|
| | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |brewer's|
| | cc. | cc. | cc. | cc. | cc. | cc. | cc. | cc. | cc. |scale. |
|22024-D| ... |0.153|0.001|10.00| ... |0.788|0.230|0.059| ... | 4.0 |
| | | | | | | | | | | |
|22030-D|61.91| .225| .003| 1.16| 3.23| .425| .194| .039| 0.92| 5.0 |
|22047-D|63.88| .270| .003| 1.43| 2.69| .441| .180| .038| .88| 5.0 |
| | | | | | | | | | | |
|22034-D| ... | .153| .003|10.24| ...| .771| .214| .060| ... | 5.0 |
|22039-D|64.32| .225| .003| 1.26| 2.85| .471| .186| .043| .90| 5.0 |
|29504-B|66.58| .225| .003| 1.10| 2.60| .462| .189| .041| .93| 5.0 |
| | | | | | | | | | | |
|22037-D| ... | .149| .002|10.60| ... | .763| .209| .057| ... | 4.0 |
|22043-D|63.69| .216| .003| 1.40| 2.82| .441| .172| .043| .79| 4.0 |
|22022-D| ... | .180| .002|10.19| ... | .776| .212| .072| ... | 3.0 |
|22027-D|63.47| .207| .004| 1.25| 3.28| .500| .192| .055| .73| 3.0 |
|22035-D| ... | .189| .002|10.99| ... | .776| .212| .072| ... | 3.0 |
|22040-D|62.90| .293| .004| 1.42| 3.31| .541| .192| .051| .84| 4.0 |
|16267-C|64.37| .234| .004| 1.65| 2.76| .506| .213| .053| .98| 3.0 |
| | | | | | | | | | | |
|29506-B| ... | .198| .001|11.19| 6.81| .959| .294| .077| .98| 3.0 |
|29512-B|54.16| .369| .008| 2.69| 4.39| .671| .273| .058| 1.17| 3.0 |
| | | | | | | | | | | |
| | | | | | | | | | | |
|13922-D|58.64| .360| .008| 2.54| 3.42| .622| .275| .057| 1.32| 4.0 |
| | | | | | | | | | | |
| | | | | | | | | | | |
| | | | | | | | | | | |
|29507-B| ... | .198| .001|12.14| 5.59| .965| .282| .078| 1.42| 3.0 |
|29514-B|57.10| .360| .005| 2.51| 4.08| .664| .256| .057| 1.01| 2.0 |
|29513-B| ...| .198| .002|11.73| 5.95| .936| .300| .075| 1.83| 2.0 |
|29519-B|55.13| .281| .006| 2.62| 4.31| .671| .255| .057| 1.14| 2.0 |
| | | | | | | | | | | |
|13923-D|58.09| .360| .013| 2.54| 3.61| .603| .282| .064| 1.15| 4.0 |
| | | | | | | | | | | |
| | | | | | | | | | | |
| | | | | | | | | | | |
|22050-D| ... | .270| .003|11.41| 6.34| .864| .326| .091| 2.11| 75.0 |
|29503-B|55.78| .558| .003| 2.03| 4.54| .735| .286| .071| 1.42| 69.0 |
+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+--------+
A study of these tables shows very clearly that during fermentation
marked changes are brought about other than the mere conversion of sugar
into alcohol. While it is well known that these changes take place it
seems worth while to consider them here, because no similar study
relating to American brewery products has been published. Further since
we have the exact analysis of the wort and of the beer which was made
from it, we have a special opportunity to examine quantitatively some of
these changes, such as the production of alcohol, the fermentation of
dextrin, the development of acids, and the losses of protein, ash, and
phosphoric acid during fermentation.
In order to study the question of the yield of alcohol, to test the
present factor used for the calculation of the solids in the original
wort, and to show the approximate amount of dextrin, calculations were
made, the results of which are presented in Table V.
TABLE V.--_Changes taking place in the conversion of worts into beers and
ales._
+------------------------------+-------+-------+--------+--------+----------+
| | | | |Loss in |Difference|
| |Loss in|Loss in| | solids |between |
| Product. |solids.|sugar. |Alcohol.|divided |loss in |
| | | | | by |solids |
| | | | |alcohol.|and loss |
| | | | | |in sugar. |
+------------------------------+-------+-------+--------+--------+----------+
| | Grams | Grams | Grams | Grams | Grams |
| | per | per | per | per | per |
| | 100 | 100 | 100 | 100 | 100 |
| | cc. | cc. | cc. | cc. | cc. |
+------------------------------+-------+-------+--------+--------+----------+
|Beer (all-malt) | 8.59 | 8.45 | 3.85 | 2.23 | 0.14 |
| Do | 8.55 | 8.43 | 3.91 | 2.18 | .12 |
| Do | 8.27 | 8.49 | 3.83 | 2.13 | .22 |
| Do | 8.48 | 8.27 | 3.72 | 2.27 | .21 |
| Do | 8.02 | 7.99 | 3.66 | 2.19 | .03 |
|Beer (60 per cent malt and | | | | | |
| 40 per cent corn) | 7.27 | 7.42 | 3.45 | 2.10 | .15 |
| Do | 7.53 | 7.73 | 3.33 | 2.00 | .20 |
|Beer (80 per cent malt and | | | | | |
| 20 per cent rice) | 7.35 | 7.46 | 3.31 | 2.22 | .11 |
| Do | 7.07 | 7.13 | 3.18 | 2.22 | .06 |
|Beer (all-malt) | 6.04 | 6.05 | 3.02 | 2.00 | .01 |
| Do | 5.86 | 6.01 | 2.87 | 2.04 | .15 |
| |-------+-------+--------+--------+----------+
|Average for beers | | | | 2.14 | .04 |
| |=======+=======+========+========+==========+
|Porter (small) | 9.23 | 7.60 | 4.30 | 2.14 | 1.63 |
|Porter (large) | 9.91 | 8.32 | 4.70 | 2.10 | 1.59 |
| Do | 10.06 | 8.27 | 4.75 | 2.11 | 1.79 |
| Do | 9.90 | 7.82 | 4.72 | 2.09 | 2.08 |
|Ale | 10.31 | 8.84 | 4.82 | 2.13 | 1.47 |
| Do | 10.63 | 8.98 | 5.11 | 2.08 | 1.65 |
| Do | 10.70 | 9.20 | 4.93 | 2.17 | 1.50 |
| Do | 11.15 | 8.94 | 5.16 | 2.15 | 2.21 |
| Do | 11.50 | 9.57 | 5.34 | 2.15 | 1.93 |
| Do | 11.62 | 9.06 | 5.35 | 2.17 | 2.56 |
|Pale ale | 11.04 | 9.50 | 5.43 | 2.03 | 1.54 |
| Do | 11.88 | 9.63 | 5.67 | 2.09 | 2.25 |
| Do | 11.75 | 9.11 | 5.53 | 2.12 | 2.64 |
|Brown stout | 12.03 | 9.38 | 5.69 | 2.11 | 2.65 |
| |-------+-------+--------+--------+----------+
| Average for ales | | | | 2.12 | 1.96 |
| Average for beers and ales| | | | 2.13 | |
+------------------------------+-------+-------+--------+--------+----------+
In Table V have been collected results (calculated from Tables I-IV)
which show the loss in solids between the wort and the finished
fermented product, the loss in sugar, the yield of alcohol, the loss in
solids divided by the alcohol, and the difference between the loss in
solids and the loss in sugar. By dividing alcohol into loss in solids
there was secured a factor which makes possible the estimation of the
solids in the original wort, provided that alcohol and extract are
known. This factor also shows the yield of alcohol for a given amount of
solids disappearing during fermentation. It has been found in the case
of the beers that this factor averages 2.14, while in the case of the
ales it averages 2.12, making an average for all of the products of
2.13. This clearly shows that in the yield of alcohol for a given amount
of fermentable solids there is no appreciable difference between top
fermentation products, such as ales, and bottom fermentation products,
such as beers.
A marked difference in loss in solids is shown, however, when we compare
the beers with the ales. In the case of the beers we find there is
practically no difference between the loss in solids and the loss in
sugar, while in the case of the porters and ales there is a very
appreciable difference. The difference between the loss in solids and
the loss in sugar is only 0.04 per cent for all of the beers; while in
the case of the porters and ales the difference varies from 1.47 per
cent to 2.65 per cent, with an average of 1.96 per cent. These figures
clearly show that in the case of the porters and ales there has been
some material other than sugar fermented. Unfortunately, the
determination of dextrin was not made in all of the worts, so that the
actual decrease in dextrin can be shown only in a few cases. But in
those cases where we have the actual results the difference between loss
in solids and the loss in sugar compares very closely with the actual
amount of dextrin disappearing during fermentation.