Sample No.Product.Date of Taking Sample.Specific Gravity at 15.6°C./15.6°C.Alcohol.Extract.Extract in original wort (calculated).Degree of fermentation.Total acids as lactic.Volatile acids as acetic.Reducing sugars as anhydrous maltose.Dextrin.Protein(N × 6.25)Ash.Phosphoric acid(as P2O5).Undetermined.Color (Lovibond) in 1/4-inch cell.1911.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Degrees,brewer'sscale.22023-DWortJuly 201.0572...15.25......0.2700.0028.67...0.6960.2270.069...58.022028-DPorterJuly 261.01514.306.0214.6258.82.324.0031.073.34.482.208.0520.9259.022046-DdoAug. 211.01354.485.7014.6661.12.380.0021.073.19.482.182.051.7860.022038-DWortAug. 111.0625...16.66.......234.0029.74....685.232.072...65.022044-DPorterAug. 181.01654.756.6016.1059.01.342.0021.423.48.477.196.0531.0260.022045-DWortAug. 181.0623...16.62.......234.0029.68....667.224.069...55.029501-BPorterAug. 251.01704.726.7216.1658.42.288.0021.413.62.482.201.0581.0155.022025-DWortJuly 211.0633...16.87.......234.00410.25....721.214.073...70.022031-DPorterJuly 281.01784.706.9616.3657.46.378.0021.403.68.476.194.0551.2160.022049-DdoAug. 241.01624.826.5416.1859.58.306.0031.443.44.479.189.053.9960.0
Table IV.—Analyses of ale worts and of the ales made from them.
Sample No.Product.Raw Materials.Date of Taking Sample.Specific Gravity at 15.6°C./15.6°C.Alcohol.Extract.Extract in original wort (calculated).Degree of fermentation.Total acids as lactic.Volatile acids as acetic.Reducing sugars as anhydrous maltose.Dextrin.Protein(N × 6.25)Ash.Phosphoric acid(as P2O5).Undetermined.Color (Lovibond) in 1/4-inch cell.1911.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Gramsper100 cc.Degrees,brewer'sscale.22024-DMalt, cerealin, andbrewer's sugarWortJuly 211.0608...16.24......0.1530.00110.00...0.7880.2300.059...4.022030-DdoAleJuly 271.01394.825.9315.5761.91.225.0031.163.23.425.194.0390.925.022047-DdoAle after storage.Aug. 221.01244.975.6215.5663.88.270.0031.432.69.441.180.038.885.022034-DdoWortAug. 71.0610...16.30.......153.00310.24....771.214.060...5.022039-DdoAleAug. 141.01235.115.6715.8964.32.225.0031.262.85.471.186.043.905.029504-BdoAle after storageOct. 61.01065.265.2815.8066.58.225.0031.102.60.462.189.041.935.022037-DdoWortAug. 101.0611...16.32.......149.00210.60....763.209.057...4.022043-DdoAleAug. 171.01244.935.6215.4863.69.216.0031.402.82.441.172.043.794.022022-DMalt and cerealinWortJuly 191.0642...17.10.......180.00210.19....776.212.072...3.022027-DdoAleJuly 261.01335.175.9516.2963.47.207.0041.253.28.500.192.055.733.022035-DdoWortAug. 81.0668...17.80.......189.00210.99....776.212.072...3.022040-DdoAleAug. 151.01455.346.3016.9862.90.293.0041.423.31.541.192.051.844.016267-CdoAle after storageNov. 151.01345.526.1117.1564.37.234.0041.652.76.506.213.053.983.029506-BdoWortOct. 101.0760...20.23.......198.00111.196.81.959.294.077.983.029512-BdoAleOct. 171.02535.439.1920.0554.16.369.0082.694.39.671.273.0581.173.01912.13922-DdoAle after storageJan. 31.02085.808.1819.7858.64.360.0082.543.42.622.275.0571.324.01911.29507-BdoWortOct. 111.0767...20.40.......198.00112.145.59.965.282.0781.423.029514-BdoAleOct. 181.02285.678.5219.8657.10.360.0052.514.08.664.256.0571.012.029513-BdoWortOct. 181.0781...20.75.......198.00211.735.95.936.300.0751.832.029519-BdoAleOct. 241.02445.539.0020.0655.13.281.0062.624.31.671.255.0571.142.01912.13923-DdoAle after storageJan. 21.02105.678.1819.5258.09.360.0132.543.61.603.282.0641.154.01911.22050-DdoWortAug. 231.0793...21.05.......270.00311.416.34.864.326.0912.1175.029503-BdoStoutAug. 301.02425.699.0220.4055.78.558.0032.034.54.735.286.0711.4269.0
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.