Stammwürze

Stammwürze (German for "original wort"[1]) is a type of measurement in brewing that is used to express the amount of extract (including sugars, dextrins, proteins, and minerals) in the pitched wort.[2] It is closely related to gravity and is expressed as a weight percentage.

In order to be served at Oktoberfest, beer must be a minimum of 13.5% Stammwürze.

References

  1. ↑ LEO Dictionary entry
  2. ↑ Glossary of German Brewing Terms


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.