+---------+------------------+-----------+------------------------+
| Number.| Original Gravity.| Alcohol %.| Extractives (Solids) %.|
+---------+------------------+-----------+------------------------+
| 1.[5] | 1072.92 | 6.14 | 6.3 |
| 2.[6] | 1054.26 | 4.73 | 4.5 |
| 3.[6] | 1081.62 | 6.02 | 8.8 |
| 4.[7] | 1054.11 | 3.90 | 6.5 |
+---------+------------------+-----------+------------------------+
The figures in the above tables are very fairly representative of
different classes of British and Irish beers. It will be noticed that
the _Mild Ales_ are of medium original gravity[8] and alcoholic
strength, but contain a relatively large proportion of solid matter. The
_Light Bitters and Ales_ are of a low original gravity, but compared
with the Mild Ales the proportion of alcohol to solids is higher. The
_Pale and Stock Ales_, which represent the more expensive bottle beers,
are analytically of much the same character as the Light Bitters, except
that the figures all round are much higher. The _Stouts_, as a rule, are
characterized by a high gravity, and contain relatively more solids (as
compared with alcohol) than do the heavy beers of light colour. With
regard to the proportions of the various matters constituting the
extractives (solids) in English beers, roughly 20-30% consists of
maltose and 20-50% of dextrinous matter. In mild ales the proportion of
maltose to dextrin is high (roughly 1:1), thus accounting for the full
sweet taste of these beers. Pale and stock ales, on the other hand,
which are of a "dry" character, contain relatively more dextrin, the
general ratio being about 1:1-1/2 or 1:2. The mineral matter ("ash") of
beers is generally in the neighbourhood of 0.2 to 0.3%, of which about
one-fourth is phosphoric acid. The proteid ("nitrogenous matters")
content of beers varies very widely according to character and strength,
the usual limits being 0.3 to 0.8%, with an average of roughly 0.4%.