1. Malt Analysis, Dry Basis, Comparative Analysis of Acceptable Ranges
2. Grading by Size and Character
3. Degree of Modification and Malt Colors
4. Water: Typical Analysis U.S. Public Health Service Units
6. Water Composition Indicators
7. Estimated Characters of the Classic Brewing Waters
10. Part A: Hop Varieties, and Part B: Hop Producing Districts
12. Rootlet Growth as an Acrospire-Length Indicator
16. Brew-house Yield from Various Sources
17. Brewing Liquor, Volume, and Treatment
21. Calculating Pitching Volume