A STUDY OF AMERICAN IJKKKS AM) ALMS. 



15 



cent of solids instead of a wort of 19.52 (the actual percentage of 

 solids in the wort in this case) the percentage of ash is 0.204, of pro- 

 tein 0.499, and of phosphoric acid 0.044. A comparison of ti 

 results shows that in the protein, ash, and phosphoric acid there J ins 

 been a material reduction below the figures found upon the all-malt 

 beer, due to the presence of the 25 per cent of cercalin. A study of 

 these results, calculated to the basis of 15 per cent of solids in the 

 wort, shows very clearly that the general effect of the substitution of 

 cerealin, brewer's sugar, rice, and corn is to reduce the content of 

 ash, protein, and phosphoric acid. 



It is evident from the results here given that the most important 

 things to be considered in judging the nature of the raw materials 

 used in the preparation of a beer are the quantities of protein, phos- 

 phoric acid, and ash; as the other constituents present in the finished 

 beer are more or less variable, the quantities present depending upon 

 the methods of mashing and fermentation. 



Table VIII contains a summary of results giving the ash, protein, 

 and phosphoric acid in all of the finished products of known composi- 

 tion which were examined, calculated to the basis of a uniform wort 

 of 15 per cent of solids. 



Table VIII. — Summary of the results of analyses {showing ash, protein, and phosphoric 

 acid determinations) in all finished products of known composition, calculated to the 

 basis of a uniform wort containing 15 per cent of solids. 



Phos- 

 phoric 

 acid (as 

 P?0 5 ). 



Raw materials. 



Products. 



Beers: 21 samples: 



Maximum 



Minimum 



Average 



Ash. 



Protein 



|(NX6.25). 



Per cent. 



0.336 



.230 



.275 



Per cent. 



1.079 



.701 



.S70 



Per cent. 



0.143 



.087 



.109 



80 per cent malt and 20 per cent rice Beer . . . 



66 per cent malt and 34 per cent rice do. 



62 per cent malt and 38 per cent rice dp. 



55 per cent malt and 45 per cent rice do. 



50 per cent malt and 50 per cent rice i do. 



Maximum. 



.202 



.517 t 



.073 



.198 



.555 



.084 



.205 



.488 1 



.061 



.148 



.380 1 



.077 



.167 



.351 



.056 



.205 | 



.555 J 



.084 



70 per cent malt and 30 per cent corn | Beer . . 



Do ] do. 



6S per cent malt and 32 per cent corn do. 



Do. 

 Do. 



60 per cent malt and 40 per cent corn. 



Do 



Do 



45 per cent malt and 55 per cent corn. 



65 per cent malt and 35 per cent cerealin 



80 per cent malt and 20 per cent cerealin 



78 per cent malt and 22 per cent cerealin 



Do 



Do 



75 per cent malt and 25 per cent cerealin '. 



Do 



Do 



65 per cent malt, 7 per cent brewer's sugar, and 28 

 per cent cerealin 



Do 



Do 



.do. 

 .do. 

 .do. 

 .do. 



-<\0. 



.do. 



Maximum.. 



.199 

 .188 

 .150 

 .181 

 .164 

 .215 

 .188 

 .223 

 .145 



.223 



Beer. . 

 Ale.... 



do. 



do. 



do. 



do. 



do. 



do. 



.do. 



.do. 

 .do. 



Maximum. 



.192 

 .215 

 .176 

 .169 

 .181 

 .204 

 .196 

 .191 



.185 

 .175 

 .166 



.343 

 .367 

 .461 

 .466 

 .459 

 .563 

 .593 

 .597 

 .347 



.59-7 



.4S3 

 .480 

 .455 

 .476 

 .502 

 .499 

 .509 

 .502 



.409 

 .443 

 .427 



.057 

 .065 

 .057 

 .062 

 .056 

 .074 

 .076 

 .074 

 .057 



.076 



.057 

 .051 

 .050 

 .045 

 .040 

 .044 

 .044 

 .043 



.037 

 .040 

 .041 



