20 



BULLETIN 493, U. S. DEPARTMENT OF .VINICULTURE. 



In Tables X and XI are given the results for beers made from malt 

 and rice and from malt and com. A study of these tables shows 

 the same condition as was noted in the other tables giving malt- 

 aiul-rice and nialt-and-corn beers; that is, the beers have a lower pro- 

 tein and phosphoric acid content than those made entirely from malt. 



Tabi.k X. — Analyses of rnalt-amd-rice American beers. 



Sample 

 No. 



Raw materials. 



Alcohol. 



Extract 



(Schultz 



and 



Oster- 



mann). 



Extract 

 in 

 orig- 

 inal 

 wort 

 (calcu- 

 lated). 



Degree 

 of fer- 

 ment a- 

 tion. 



Total 



acid 



as 



lactic. 



Volatile 



acid 



as 



acetic. 



Reduc- 

 ing 

 sugars 



as 

 anhy- 

 drous 

 mal- 

 tose. 



Dex- 

 trin. 



22042-D 



80 per cent malt and 20 



Per ct. by 

 weight. 

 3.16 



3.32 



2.S6 



3.56 



3.44 



Per ct. 

 5.13 



5.50 



6.16 



4.96 



5.67 



Per ct. 

 11.45 



12.14 



55.20 

 54. 70 



Per ct. 

 0.241 



.196 



.178 



.151 



.160 



Per ct. 

 0.003 



.008 



.014 



.007 



.008 



Per ct. 

 1.55 



1.46 



1.77 



PlTCt. 



2.41 



23527- E 



66 per cent malt and 34 



2.74 



23581- E 



62 per cent malt and 38 



11. 8S 48.16 



3.15 



235S7-E 



55 per cent malt and 45 



12.08 

 12.55 



5S.94 

 54.82 



1 

 1.24 I 2.53 



23586- E 



50 per cent malt and 50 



1. 44 3 OS 













Raw materials. 



Pro- 

 tein 

 (NX 

 6.25). 



Ash. 



Phos- 

 phoric 



acid 



(as 

 PiOs). 



Un- 

 deter- 

 mined. 



Polar- 

 imeter. 



Color 

 (Lovi- 

 bond) 

 in J- 

 inch 

 cell. 



Calculated to basis of 

 wort with 15 per 

 cent of solids. 



Sample 

 No. 



Pro- 

 tein 

 (NX 

 6.25). 



Ash. 



Phos- 

 phoric 



acid 



(as 

 P2O5). 



22042-D 



80 per cent malt and 20 per 



Per ct. 

 0.395 



.449 



.3S6 



.306 



.294 



Per ct. 

 0.154 



.160 



.162 



.119 



.140 



Per ct. 

 0.056 



.068 



.048 



.062 



.047 



Perct. 

 0.62 



.69 



.69 



.76 



.72 



De- 

 grees 



V. 

 +37.2 



+40.0 



+48.6 



+37.0 



+46.4 



De- 

 grees. 1 

 2 



2 



2 

 2 



Perct. 

 0.517 



.555 



.488 



.380 



.351 



Per ct. 

 0.202 



.198 



.205 



.148 



.167 



Per ct. 

 0.073 



23527- E 



66 per cent malt and 34 per 



.0S4 



23581- E 



62 per cent malt and 38 per 



.061 



23587-E 



55 per cent malt and 45 per 



.077 



23586- E 



50 per cent malt and 50 per 



.056 















' Brewer's scale. 



