Extracts: Difference between revisions

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==Browser==


[[Image:extract.jpg]]
[[Image:extract.jpg]]
==Editor==
{|
|valign="top"|The various fields in the extract editor are used for the following purposes:
;Name
:self-explanatory
;Origin
:country or region where grown
;Supplier
:manufacturer or grower
;Description
:comments on distinctive characteristics of the ingredient
;Grouping
:drop-down menu for you to indentify the type of grain/malt
;Dry Basis
:Add content here
;Moisture
:the amount of water that was present in the malt at time of analysis; normally less than 6%
;Potential Extract
:potential Original Gravity one pound in one gallon
;HCU
:color measured in degrees [[EBC]] or [[SRM]] (Lovibond)
;Protein
:Protein as percent weight; levels of 11-13% in six-row malts and 8-10% in two-row malts are considered acceptable
;TN
:Total Nitrogen; approximately 16% of the protein weight is nitrogen. TN ≈ Protein ÷ 6.25
;TSN
:Total Soluble Nitrogen expressed as a percentage of total nitrogen (TN)
;SNR
:Soluble Nitrogen Ratio or ratio of soluble protein to total protein (S/T)
;pH
:pH is a measure of the acidity and the base of a solution in terms of activity of hydrogen (H+).
;Cost/Unit
:unit cost of the ingredient
|valign="top"|[[Image:extractedit.jpg|left]]
|}


==See also==
==See also==
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* [[Yeasts]]
* [[Yeasts]]
* [[Special Ingredients]]
* [[Special Ingredients]]
* [[Water]]
* [[Mineral Salts]]

Latest revision as of 02:35, 1 April 2008

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Browser

Extract.jpg

Editor

The various fields in the extract editor are used for the following purposes:
Name
self-explanatory
Origin
country or region where grown
Supplier
manufacturer or grower
Description
comments on distinctive characteristics of the ingredient
Grouping
drop-down menu for you to indentify the type of grain/malt
Dry Basis
Add content here
Moisture
the amount of water that was present in the malt at time of analysis; normally less than 6%
Potential Extract
potential Original Gravity one pound in one gallon
HCU
color measured in degrees EBC or SRM (Lovibond)
Protein
Protein as percent weight; levels of 11-13% in six-row malts and 8-10% in two-row malts are considered acceptable
TN
Total Nitrogen; approximately 16% of the protein weight is nitrogen. TN ≈ Protein ÷ 6.25
TSN
Total Soluble Nitrogen expressed as a percentage of total nitrogen (TN)
SNR
Soluble Nitrogen Ratio or ratio of soluble protein to total protein (S/T)
pH
pH is a measure of the acidity and the base of a solution in terms of activity of hydrogen (H+).
Cost/Unit
unit cost of the ingredient
Extractedit.jpg

See also