Beer Brewing

Glossary

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EMULSIFICATION - The chemical action of breaking up fats and oils into small particles to facilitate removal from the surface.

ENDOSPERM - The nonliving part of the barley grain, which contains starch and protein to feed the growing acrospire.

ENZYME - An organic protein substance that acts as catalyst for specific chemical reactions, converting a specific set of reactants (called substrates) into specific products.

ESSENTIAL OIL - The aromatic volatile liquid from the hop.

ESTERS - Volatile flavor compounds which form through this interaction of organic acids with alcohols during fermentation. They are often fruity, flowery or spicy. Some of the more common esters are ethyl acetate, isoamyl acetate, and ethyl hexanoate. Ethyl acetate imparts a fruity solvent overtone and is typically found in British ales. Isoamyl acetate imparts a banana flavor and ethyl hexanoate has a very strong flavor reminiscent of apples. They associated with wild-yeast fermentation, although esters also arise in high-gravity brewing even with pure cultures. Some top­ fermenting yeast strains are prized for their ability to create esters.

ETHANOL - Ethanol is a flavor enhancer in addition to its more direct roles of producing a warming effect and contributing to perceived sweetness and body.

EUROPEAN BREWING CONVENTION METHOD (EBC) - In Europe, the standard method for determining beer color is the European Brewing Convention method (EBC). Color measured as degrees EBC. To convert to Standard Research Method (SRM) color values use the following equation for a reasonable approximation: SRM = 0.375 x EBC + 0.46.

EXTRACT - The total amount of soluble constituents from the malt is usually reported as a percent on the basis of weight. Extract can be expressed on a weight to volume basis using the following formula: kg extract/hl = (°P) x (SG). For example, 1.2 hectoliters of wort at 13°P with a SG of 1.050 has 13.65 kg of extract/hl or 16.38 of extract for 1.2 hectoliters. If 22 kilograms of grain is used the yield is (16.38 x 100)/22 = 74.5%.

EXTRACT YIELD - Extract is a measure of the amount of sugar recovered from the malt after mashing. The extract value is based on a laboratory mash.