Tables

Table 1.1. Carbonate, Bicarbonate, and Carbonic Acid Proportions as a Function of pH

Table 1.2. Acid Treatment of Water

Table 1.3. Amino Acids in Brewing

Table 1.4. Starch Content of Barley and Malt

Table 1.5. Approximate Color Correspondences

Table 1.6. Typical Malt Data

Table 1.7. Mashing Effects during Rests at Various Temperatures

Table 1.8. Sugar Profiles

Table 1.9. Amylase Activity at 60 °C

Table 2.1. Selected German and Czech Hops

Table 2.2. Selected U.K. Hops

Table 2.3. Selected U.S. Hops

Table 2.4. Hop Additions

Table 2.5. Iso-a-Acid Recovery

Table 2.6. Hop-Oil Concentrations (µg/L)

Table 2.7. Results of the Professional Tasting Panel

Table 3.1. Intrinsic Fermentability of Yeast Strains

Table 3.2. Fusel Alcohols

Table 3.3. Saturated Fatty Acids from Yeast Metabolism

Table 3.4. Principal Esters

Table 3.5. Important Ketones

Table 3.6. Diacetyl Formation in Three Yeast Strains (Fix, 1993)

Table 3.7. Metabolic Products of O. proteus

Table 5.1. Comparison of Beer-Haze Units

Table 5.2. Approximate Freezing Temperatures

Table 5.3. Filtration Data

Table 6.1. Three Gas Laws for a Fixed Mass of Gas

Table 6.2. CO₂ Volumes Data

Table 6.3. Values of CO₂ volumes as a function of pressure and temperature