Glossary D: Difference between revisions
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== Glossary D == | == Glossary D == | ||
*[[Dank]] | |||
Having a moldy smell. | |||
*[[Dark Beer]] | |||
Are many. If used without qualification, usually means a dark lager of the Munich type. | |||
*[[Decarbonate]] | |||
To remove carbonate and bicarbonate ions from water, either by boiling or by adding chemicals. | |||
*[[Decoction]] | |||
A brewing process used for bottom-fermenting beers in which portions of the wort are removed, heated, then returned to the original vessel. | |||
*[[Decoction Mashing]] | |||
Mashing is carried out in a series of controlled temperature stages by removing a portion of the grist from the mash and boiled in the mash kettle and latter returned to the mash tun thus gradually raising the temperature of the entire mash. The process usually is repeated two or three times with each successive step, or decoction, used to raise the temperature of the main mash. Decoction mashing typically achieves a high rate of extraction and increased amount of malt character. | |||
*[[Defloculation]] | |||
The action of breaking up solid chunks into smaller particles by chemical action and mechanical action. | |||
*[[Degrees of Extract]] | |||
A measure of yield used by home brewers the specific gravity of one gallon of wort made from one pound of malt. | |||
*[[De-ionized Water]] | |||
Water that has had ions removed by an ion-exchanger. | |||
*[[Densimeter]] | |||
An instrument for measuring the density of liquids. | |||
*[[Density]] | |||
The measurement of the weight of a solution, as compared with the weight of an equal volume of water. Density can either be expressed as degrees Plato or as specific gravity. Degrees Plato is most commonly used by professional brewers in the United States and Continental Europe whereas specific gravity is more than likely to be used by homebrewers. | |||
Specific gravity (sp gr) is the density (weight per unit volume) of substance (fermentable and unfermentable sugars) divided by the density of pure water, which has a specific gravity of 1.000 at 4 degrees C. Rather than expressing specific gravity in its usual form it is often abbreviated. Brewers refer to specific gravity as “gravity” (SG) ignoring the decimal (e.g., 1050 for 1.050) or simply stating gravity as “50” which is common among British brewers. | |||
*[[Dimethyl Sulfide (DMS)]] | |||
A sulfur compound resulting from poor wort processing that imparts a taste and aroma of sweet corn. | |||
*[[Detergent]] | |||
A cleaning agent, compounded from chemicals, that acts as a wetting agent and emulsifier. | |||
*[[Dextrins]] | |||
Unfermentable sugars that yeast is unable to metabolize, that are left in the beer. Dextrins are responsible for the body in the finished beer. | |||
*[[Dextrinization]] | |||
The enzymatic process by which alpha amylase degrades soluble starch molecules into dextrin molecules. | |||
*[[Diatomaceous Earth]] | |||
The refined skeletons of ancient marine organisms, which are frequently used as a filtration medium. | |||
*[[Diacetyl]] | |||
A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor. | |||
*[[Dort]] | |||
Abbreviation used in Belgium and The Netherlands to indicate a beer in the Dormunder Export style. | |||
*[[Dortmunder]] | |||
A gold-colored, bottom-fermented beer from Dortmund, Germany's largest brewing city. | |||
*[[Dosage]] | |||
A measure of yeast and/or sugar added to the cask or bottle to facilitate secondary fermentation. | |||
*[[Dopplebock (German)]] | |||
"Double" bock. German extra-strong bottom-fermenting beer, tawny or dark brown. Thick and rich with a long lasting head. Brand names almost always end in "-ator". | |||
*[[Double Bock, or Dopplebock]] | |||
A stronger bock beer, though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them though their Lenten fast | |||
*[[Draft Beer]] | |||
Keg beer served on tap. | |||
*[[Dry]] | |||
A tasting term describing a sharp, not sweet palate. | |||
*[[Dry Beer]] | |||
A term for light-bodied brews with little aftertaste and more alcohol. | |||
*[[Dry Hopping]] | |||
The process of adding extra hops to the beer during fermentation to enhance its aroma. | |||
*[[Dry Stout | |||
The Irish version of stout, slightly more bitter and higher in alcohol than the English sweet stout. | |||
Revision as of 02:07, 18 January 2007
Glossary
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Glossary D
Having a moldy smell.
Are many. If used without qualification, usually means a dark lager of the Munich type.
To remove carbonate and bicarbonate ions from water, either by boiling or by adding chemicals.
A brewing process used for bottom-fermenting beers in which portions of the wort are removed, heated, then returned to the original vessel.
Mashing is carried out in a series of controlled temperature stages by removing a portion of the grist from the mash and boiled in the mash kettle and latter returned to the mash tun thus gradually raising the temperature of the entire mash. The process usually is repeated two or three times with each successive step, or decoction, used to raise the temperature of the main mash. Decoction mashing typically achieves a high rate of extraction and increased amount of malt character.
The action of breaking up solid chunks into smaller particles by chemical action and mechanical action.
A measure of yield used by home brewers the specific gravity of one gallon of wort made from one pound of malt.
Water that has had ions removed by an ion-exchanger.
An instrument for measuring the density of liquids.
The measurement of the weight of a solution, as compared with the weight of an equal volume of water. Density can either be expressed as degrees Plato or as specific gravity. Degrees Plato is most commonly used by professional brewers in the United States and Continental Europe whereas specific gravity is more than likely to be used by homebrewers. Specific gravity (sp gr) is the density (weight per unit volume) of substance (fermentable and unfermentable sugars) divided by the density of pure water, which has a specific gravity of 1.000 at 4 degrees C. Rather than expressing specific gravity in its usual form it is often abbreviated. Brewers refer to specific gravity as “gravity” (SG) ignoring the decimal (e.g., 1050 for 1.050) or simply stating gravity as “50” which is common among British brewers.
A sulfur compound resulting from poor wort processing that imparts a taste and aroma of sweet corn.
A cleaning agent, compounded from chemicals, that acts as a wetting agent and emulsifier.
Unfermentable sugars that yeast is unable to metabolize, that are left in the beer. Dextrins are responsible for the body in the finished beer.
The enzymatic process by which alpha amylase degrades soluble starch molecules into dextrin molecules.
The refined skeletons of ancient marine organisms, which are frequently used as a filtration medium.
A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor.
Abbreviation used in Belgium and The Netherlands to indicate a beer in the Dormunder Export style.
A gold-colored, bottom-fermented beer from Dortmund, Germany's largest brewing city.
A measure of yeast and/or sugar added to the cask or bottle to facilitate secondary fermentation.
"Double" bock. German extra-strong bottom-fermenting beer, tawny or dark brown. Thick and rich with a long lasting head. Brand names almost always end in "-ator".
A stronger bock beer, though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them though their Lenten fast
Keg beer served on tap.
A tasting term describing a sharp, not sweet palate.
A term for light-bodied brews with little aftertaste and more alcohol.
The process of adding extra hops to the beer during fermentation to enhance its aroma.
- [[Dry Stout
The Irish version of stout, slightly more bitter and higher in alcohol than the English sweet stout.