°G | SG−1000 |
°L | degrees Lintner (diastatic power; DP) °L = (°W-K + 16) ÷ 3.5 |
°W-K | degrees Windisch-Kolbach (diastatic power; DP) °W-K = (°L × 3.5) – 16 |
70 °C viscosity | viscosity of wort from a small analytic mash, made at 70 °C |
ASBC | American Society of Brewing Chemists |
BOD | biological oxygen demand |
brl | barrel (volume) |
c. conc. mash | coarse ground grist in a concentrated analytical mash |
c.g. | coarse grind |
CIP | cleaning in place |
coag.N | coagulable nitrogen |
COD | chemical oxygen demand |
cP | centipoise (unit of viscosity) |
CWE | cold water extract |
d.b. | dry basis |
d.wt. | dry weight |
DE | dextrose equivalent |
DFP | diisopropyl fluorophosphate |
d.m. | dry matter |
DMS | dimethyl sulphide |
DMS-P | dimethylsulphide precursor (SMM) |
DMSO | dimethylsulphoxide |
DP | diastatic power |
DU | dextrinizing units (α-amylase) |
EBC | European Brewery Convention |
EBC unit | unit of color |
EDTA | ethylenediamine tetraacetic acid |
F(app.%) | apparent percentage of fermentability (attenuation) |
F(real, %) | real percentage fermentability |
f.-c. extract difference | difference in hot water extract yields obtained with finely and coarsely ground samples of malt |
f.g. | fine-grind |
f.wt. | fresh weight |
FAN | free amino nitrogen |
FE | fermentable extract |
formol N | nitrogen fraction reacting with formaldehyde |
GC | germinative capacity |
GE | germinative energy |
GKVs | germination and kilning vessels |
GLC-FID | gas-liquid chromatography using a flame ionization detector |
GLC-TEA | gas-liquid chromatography using a thermal energy analyser |
h | h |
hl | hectolitre |
HMF | hydroxymethylfurfural |
HMW-N | high-molecular-weight nitrogen |
HPLC | high performance liquid chromatography |
HWE | hot water extract |
IoB | Institute of Brewing |
KI | Kolbach Index |
lb | pounds weight or brewers’ pound of extract |
LOX | lipoxygenase |
m.c. | moisture content |
m/m | mass/mass |
MAFF | Ministry of Agriculture, Fisheries and Food |
MC | measurable cyanide |
min | minute(s) |
ML | malting loss |
mPa/s | millipascal/s (units of viscosity) |
MRL | maximum residue limit |
MY | malt yield |
N | nitrogen |
NDMA | N-nitroso-dimethylamine |
NIAB | National Institute of Agricultural Botany |
NIR | near infrared spectroscopy |
NMR | nuclear magnetic resonance |
NPN | non-protein nitrogen |
OG | original gravity (water = 1000) |
p.p.b. | parts per billion |
p.p.m | parts per million (usually mg/l or mg/kg) |
PG | persent gravity (water = 1000) |
PSN | permanently soluble nitrogen |
PSY | predicted spirit (alcohol, ethanol) yield |
PV | permanganate values for COD |
PVPP | polyvinylpolypyrrolidone |
Qr | quarter (various values) |
QV | water-absorbing powder (das Quellvermögen) |
r(95) | repeatability value |
R(95) | reproducability value |
RH | relative humidity |
RQ | respiratory quotient |
s | second(s) |
SASPL | saturated ammonium sulphate precipitation limit |
SG | specific gravity (water = 1000) |
SGKVs | steeping, germination and kilning vessels |
SGVs | steeping and germination vessels |
SMM | S-methylmethionine |
SNR | soluble nitrogen ratio |
SOD | superoxide dismutase |
t | tonne (1000 kg) |
TCW | thousand corn weight |
TN | total nitrogen |
TSN | total soluble nitrogen |
v/v | volume/volume |
WS | water sensitivity |
References
Briggs, Dennis. Malts and Malting. London: Blackie Academic & Professional, 1998.
Strong, Gordon. “Mastering Malt: Selecting the Best Base for Your Beer.” Zymurgy May/June 2011: 18–23. Print.