Mash Ingredient - Variables

Variables

Further information: Mashing

Each particular ingredient has its own flavor which contributes to the final character of the beverage. In addition, different ingredients carry other characteristics, not directly relating to the flavor, which may dictate some of the choices made in brewing: nitrogen content, diastatic power, color, modification, and conversion.

The color of a grain or product is evaluated by the American Society of Brewing Chemists Standard Reference Method (denoted both SRM and ASBC, although the two methods are equivalent); the older Lovibond series 52 standard, (°L), which corresponds closely to SRM; or by the European Brewery Convention (EBC) standard. The British Institute of Brewing (IOB) standard was formally retired in 1991, but is still occasionally seen in the United Kingdom.

Diastatic power also called the "diastatic activity" or "enzymatic power" for a grain is measured in degrees Lintner (°Lintner or °L, although the latter can conflict with the symbol °L for Lovibond color); or in Europe by Windisch-Kolbach units (°WK).

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Famous quotes containing the word variables:

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    —George Steiner (b. 1929)

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