Original gravity

The beers in Table 11, with the exception of lunch beer, have an original gravity of 6.4—8.1°P. The alcohol content is 0.65—3.4% vol the remaining extract is 3.9—7.1°P. Since the aroma of beers is obtained mainly during fermentation, beers having Htde or no alcohol produced with no or intermpted fermentation are lacking in "tme" beer aroma. Previously aroma was improved through addition of small amounts of yeast (2—10 mg/L) to the unfermented beer. The addition usually takes place just prior to filtration. 

The taxation system is progressive depending on both the volume produced and the original gravity, and the tax is levied on a shipments basis when the beer leaves the brewery. 

The 100 c.c. flask is next washed out and the residue in the distillation flask transferred quantitatively to it and made up with water to 100 c.c. at 15-5° C. the specific gravity of this unfermented residue is added to the specific gravity of the portion which has undergone fermentation, the result being the original gravity of the beer. 

Thus, the original gravity of the beer considered above = 49-2 x 0-36 — 17-7 lbs. per barrel. 

A check on the original gravity determination is furnished by the present gravity, which should not differ by much more than 0 2° from the value calculated from the specific gravities of the alcoholic distillate and the unfermented residue. In the above example, the present gravity of the beer should be very nearly equal to 14-28 — 7 84 — 6-44°, i e., 1006-44. 

The dortmunder and helles styles will typically be brewed to original gravities of 1.050-1.060 and will have bitterness of about 18-25 for a Munich-... 

Original Gravity not given Primary Fermentation 7 days... 

Since roller presses were originally gravity fed (see Fig. 8.121), the rolls had been always arranged side-by-side. Later, when a few roller press manufacturers tried to... 

Fig, 19,9 The relationship between fermentation time and increasing the original gravity of wort from 1033.3 in cylindro-conical fermenters [73]. 

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