Here
is a glossary of some important brewing
terms.
Green
Beer- A
young, immature beer that has finished
its first fermentation but has not
been aged or lagered.
Grist- A
dry mixture of barley malts and adjuncts
used in mashing.
Gruit- Once
a popular flavour additive before the
use of hops.
Hogshead- Cask
that holds 54 imperial gallons (243
litres).
Hop
Jack- A strainer used to remove
the spent hops from the wort after
the kettle boil's completion.
Hops- The
dried, ripe cones of a female climbing
perennial's flowers that are used to
flavour, bitter and preserve the beer.
Hop
Extract- The concentrated
oils from dried hops. Growing in
popularity because of their ease
of use.
Hot
Breaks- The first part of
the clarification process. When the
wort is boiled with hops.
Hydrometer- A
floating gauge that measures the specific
gravity of liquids compared to water
inorder to determine the likely alcohol
content.
IBU
(International Bitterness Units)- A
measuring standard to gage a beers
hop content.
Infusion
Mash- Single vessel, single
temperature mashing method where
the mash is held at one constant
temperature until the starch completely
converts to sugars.
Invert
Sugar- Hydrolyzed sucrose.
A common adjunct used in some British
and Belgian beers.
Iodine
Test- a test done with a drop
of iodine and a small sample to determine
whether the entire starch content
of the mash has converted to sugars.
If unconverted starch remains the
sample turns dark blue.
Kraeusening
(Krausen Wort)- A traditional
German method of secondary fermentation
where a small amount of sweet unfermented
wort is added to finished beer to
produce natural carbonation.
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