In order to show the effects on the finished beers or ales of the use of corn, rice, cerealin, and brewer's sugar as substitutes for malt in the worts, Table VII has been prepared, giving the results of analyses of a number of brews made in different breweries and from varying kinds and amounts of raw materials.
[ Table VII.]—Analyses of beers and ales from various breweries.
![[ Table VII.]](#1508760487148995903_table7.png.id-1422192645571602792.wrap-0.html.html){kind=link}
| Calculated to basis of wort with 15 per cent solids. | |||||||||||||||||||
| Sample No. | Raw materials. | Product. | Alcohol. | Extract (Schultz and Ostermann). | Extract in original wort (calculated). | Degree of fermentation. | Total acid as lactic. | Volatile acid as acetic. | Reducing sugars as anhydrous maltose. | Dextrin. | Protein (N × 6.25). | Ash. | Phosphoric acid (as P2O5.) | Undetermined. | Polarimeter. | Color (Lovibond) in 1/4-inch cell. | Protein (N × 6.25). | Ash. | Phosphoric acid (as P2O5.) |
| Brewery No. 1. | P.ct. by wght. | P.ct. | P.ct. | P.ct. | P.ct. | P.ct. | P.ct. | P.ct. | P.ct. | P.ct. | P.ct. | Degs. V. | Degs.[1] | P.ct. | P.ct. | P.ct. | |||
| 14004-H | Malt | Beer | 3.07 | 5.55 | 11.69 | 52.54 | 0.223 | 0.013 | 1.59 | 2.64 | 0.615 | 0.207 | 0.072 | 0.49 | +58.0 | 5 | 0.789 | 0.266 | 0.092 |
| 14005-H | 65 per cent malt and 35 per cent cerealin | do | 2.42 | 6.19 | 11.03 | 43.88 | .142 | .013 | 1.81 | 3.15 | .355 | .141 | .042 | .73 | +50.8 | 3 | .483 | .192 | .057 |
| 14006-H | 60 per cent malt and 40 per cent corn | do | 2.16 | 5.28 | 9.60 | 45.00 | .178 | .007 | 1.52 | 2.96 | .260 | .124 | .039 | .42 | +44.0 | 4 | .407 | .194 | .061 |
| Brewery No. 2. | |||||||||||||||||||
| 22017-D | Malt | Beer | 3.83 | 5.06 | 12.72 | 60.22 | .214 | .001 | 1.32 | 2.30 | .603 | .206 | .079 | .63 | ... | 12 | .712 | .243 | .093 |
| 22018-D | do | do | 3.90 | 5.06 | 12.86 | 60.65 | .223 | .002 | 1.34 | 2.03 | .606 | .199 | .077 | .88 | ... | 13 | .701 | .230 | .090 |
| 22020-D | do | do | 3.69 | 5.12 | 12.50 | 59.04 | .234 | .002 | 1.57 | 2.20 | .630 | .203 | .080 | .52 | ... | 11 | .756 | .244 | .096 |
| 22021-D | do | do | 3.63 | 5.54 | 12.80 | 56.72 | .219 | .001 | 1.82 | 2.15 | .626 | .205 | .081 | .74 | ... | 10 | .734 | .240 | .095 |
| 22042-D | 80 per cent malt and 20 per cent rice | do | 3.16 | 5.13 | 11.45 | 55.20 | .241 | .003 | 1.55 | 2.48 | .395 | .154 | .056 | .55 | +37.2 | 2 | .517 | .202 | .073 |
| Brewery No. 3. | |||||||||||||||||||
| 29517-B | 80 per cent malt and 20 per cent cerealin | Ale | 6.33 | 6.77 | 19.43 | 65.15 | .357 | .005 | 1.42 | 3.26 | .622 | .279 | .066 | .75 | +40.4 | ... | .480 | .215 | .051 |
| 22027-D | 78 per cent malt and 22 per cent cerealin | do | 5.14 | 5.82 | 16.10 | 63.85 | .205 | .004 | 1.23 | 3.27 | .488 | .189 | .054 | .64 | +41.2 | 3 | .455 | .176 | .050 |
| 22040-D | do | do | 5.31 | 6.17 | 16.79 | 63.25 | .291 | .004 | 1.40 | 3.29 | .533 | .189 | .050 | .76 | +38.6 | 4 | .476 | .169 | .045 |
| 22048-D | do | do | 5.33 | 6.15 | 16.81 | 63.42 | .232 | .002 | 1.51 | 3.29 | .563 | .203 | .045 | .58 | +40.4 | 4 | .502 | .181 | .040 |
| 29512-B | 75 per cent malt and 25 per cent cerealin | do | 5.32 | 8.88 | 19.52 | 54.51 | .366 | .008 | 2.62 | 4.28 | .650 | .266 | .057 | 1.06 | +65.2 | 3 | .499 | .204 | .044 |
| 29514-B | do | do | 5.43 | 8.25 | 19.11 | 56.83 | .357 | .005 | 2.45 | 3.99 | .650 | .250 | .056 | .91 | +59.8 | 2 | .509 | .196 | .044 |
| 29519-B | do | do | 5.43 | 8.70 | 19.56 | 55.52 | .278 | .006 | 2.56 | 4.21 | .655 | .249 | .056 | 1.02 | +64.0 | 2 | .502 | .191 | .043 |
| 22030-D | 65 per cent malt, 28 per cent cerealin, and 7 per cent brewer's sugar | do | 4.79 | 5.80 | 15.38 | 62.29 | .223 | .003 | 1.14 | 3.20 | .419 | .190 | .038 | .85 | +40.0 | 5 | .409 | .185 | .037 |
| 22039-D | do | do | 5.10 | 5.55 | 15.75 | 64.64 | .223 | .003 | 1.24 | 2.84 | .465 | .184 | .042 | .37 | +37.6 | 5 | .443 | .175 | .040 |
| 22043-D | do | do | 4.91 | 5.50 | 15.32 | 63.27 | .214 | .003 | 1.38 | 2.81 | .436 | .170 | .042 | .70 | +38.0 | 4 | .427 | .166 | .041 |
[1] Brewer's scale.
In the results given under brewery No. 1, a beer made entirely from malt is compared with a beer made from 65 per cent of malt and 35 per cent of cerealin, and with a beer made from 60 per cent of malt and 40 per cent of corn, in all of which the same quality of malt was used.
In the case of brewery No. 2, a beer made entirely from malt and a beer made from 80 per cent of malt and 20 per cent of rice are given, in both of which the same quality of malt was used.
Under brewery No. 3 are given determinations for ales prepared from 80 per cent of malt and 20 per cent of cerealin; 78 per cent of malt and 22 per cent of cerealin; 75 per cent of malt and 25 per cent of cerealin; and 65 per cent of malt, 28 per cent of cerealin, and 7 per cent of brewer's sugar. The same quality of malt was used in all of these brews, but the brews were of different strengths.
Table VII is given practically in two parts, the first part showing the actual results obtained by the analysis of the finished beer or ale and the second part showing protein, ash, and phosphoric acid calculated to the basis of a uniform wort containing 15 per cent of solids.