The Project Gutenberg eBook of A Study Of American Beers And Ales, by L. M. Tolman and J. Garfield Riley.

In Tables X and XI are given the results for beers made from malt and rice and from malt and corn. A study of these tables shows the same condition as was noted in the other tables giving malt-and-rice and malt-and-corn beers; that is, the beers have a lower protein and phosphoric acid content than those made entirely from malt.

																Calculated to basis of wort with 15 per cent of solids.
Sample No.	Raw materials.	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).
		Per ct. by weight	Per ct.	Per ct.		Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Degrees V.	Degrees [1]	Per ct.	Per ct.	Per ct.
22042-D	80 per cent malt and 20 per cent rice	3.16	5.13	11.45	55.20	0.241	0.003	1.55	2.41	0.395	0.154	0.056	0.62	+37.2	2	0.517	0.202	0.073
23527-E	66 per cent malt and 34 per cent rice	3.32	5.50	12.14	54.70	.196	.008	1.46	2.74	.449	.160	.068	.69	+40.0	2	.555	.198	.084
23581-E	62 per cent malt and 38 per cent rice	2.86	6.16	11.88	48.16	.178	.014	1.77	3.15	.386	.162	.048	.69	+48.6	...	.488	.205	.061
23587-E	55 per cent malt and 45 per cent rice	3.56	4.96	12.08	58.94	.151	.007	1.24	2.53	.306	.119	.062	.76	+37.0	2	.380	.148	.077
23586-E	50 per cent malt and 50 per cent rice	3.44	5.67	12.55	54.82	.160	.008	1.44	3.08	.294	.140	.047	.72	+46.4	2	.351	.167	.056

																Calculated to basis of wort with 15 per cent of solids.
Sample No.	Raw materials.	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).
		Per ct. by weight	Per ct.	Per ct.		Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Degrees V.	Degrees [1]	Per ct.	Per ct.	Per ct.
23534-E	70 per cent malt and 30 per cent corn	2.75	5.53	11.03	50.32	0.125	0.005	1.27	3.13	0.252	0.146	0.042	0.73	+42.6	2	0.343	0.199	0.057
23535-E	do	3.03	4.85	10.91	55.55	.224	.011	1.15	2.76	.267	.137	.047	.53	+37.2	2	.367	.188	.065
23518-E	68 per cent malt and 32 per cent corn	3.37	5.96	12.70	53.07	.116	.006	1.63	3.07	.390	.127	.048	.74	+49.6	3	.461	.150	.057
23561-E	do	3.26	6.14	12.66	51.50	.134	.016	1.54	3.07	.393	.153	.052	.98	+48.0	...	.466	.181	.062
23572-E	do	3.37	6.07	12.81	52.62	.143	.020	1.56	3.29	.392	.140	.048	.69	+47.0	...	.459	.164	.056
23584-E	60 per cent malt and 40 per cent corn	3.09	4.90	11.08	55.78	.178	.020	1.35	2.43	.416	.159	.055	.54	+34.6	...	.563	.215	.074
23523-E	do	3.16	6.07	12.39	51.01	.214	.009	1.60	3.36	.490	.155	.064	.46	+45.0	5	.593	.188	.076
23660-E	do	3.26	6.07	12.59	51.79	.205	.009	1.55	3.06	.501	.187	.062	.77	+44.4	5	.597	.223	.074
16286-C	do	3.19	5.60	11.98	53.34	.173	.014	1.85	2.61	.311	.219	.057	.61	+41.0	...	.389	.274	.071
16287-C	do	3.23	5.67	12.13	53.26	.178	.014	1.84	2.41	.322	.205	.055	.89	+41.0	...	.398	.254	.068
23524-E	45 per cent malt and 55 per cent corn	3.43	5.75	12.61	54.40	.169	.007	1.44	3.19	.292	.122	.048	.71	+45.6	2	.347	.145	.057

In Table XII have been brought together the results of the examination of a large number of commercial beers of American production, which were represented to be made from malt and hops. This representation subsequently proved to be false, although exact information as to the amount or kind of substitute used is not available. These results are of value, however, in showing the general composition of American beers made from the ordinary commercial mixtures and clearly indicate that by taking into consideration the ash, protein, and phosphoric acid content it is practicable to distinguish commercial beers made in this country from malt and malt substitutes from beers made from malt alone.

Table XII.—Analyses of American beers incorrectly represented to be all-malt.

																Calculated to basis of wort with 15 per cent of solids.
Sample No.	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).
	Per ct. by weight	Per ct.	Per ct.		Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Degrees V.	Degrees [1]	Per ct.	Per ct.	Per ct.
2417-E	3.67	4.66	12.00	61.33	0.154	0.013	1.59	1.97	0.341	0.120	0.053	0.64	+31.0	1	0.426	0.150	0.066
36612-E	3.10	7.55	13.75	45.09	.232	.017	2.33	3.93	.274	.149	.043	.87	+54.4	35	.299	.163	.047
1146-E	4.23	7.35	15.81	53.51	.241	.029	2.21	3.39	.472	.202	.074	1.08	+50.0	32	.448	.192	.070
3014-E	3.26	6.74	13.26	49.17	.167	.014	2.74	2.56	.406	.147	.060	.89	+49.6	3	.459	.166	.068
2538-E	2.86	6.69	12.41	46.09	.214	.017	3.22	2.12	.390	.181	.050	.78	+43.2	54	.472	.219	.060
1734-E	3.55	6.55	13.65	52.02	.250	.028	1.87	3.58	.303	.145	.048	.65	+53.0	3	.333	.159	.053
1154-E	3.55	5.62	12.72	55.82	.187	.014	1.88	2.52	.352	.158	.043	.71	+41.0	3	.415	.186	.051
1006-E	3.58	4.74	11.90	60.17	.138	.017	1.42	1.99	.420	.158	.057	.75	+31.2	12	.529	.199	.072
195-E	3.56	4.21	11.33	62.84	.127	.008	2.72	.77	.254	.127	.044	.34	+22.6	3	.336	.168	.058
5022-E	2.95	5.60	11.50	51.30	.133	.022	2.30	2.20	.233	.121	.036	.75	+41.0	3	.304	.158	.047
1005-E	2.69	5.33	10.71	50.24	.102	.010	1.77	2.34	.354	.132	.048	.74	+39.6	3	.496	.185	.067
194-E	3.18	4.00	10.36	61.39	.062	.017	1.37	1.58	.296	.110	.045	.64	+27.0	5	.423	.159	.065
185-E	3.44	3.92	10.80	63.70	.141	.011	2.06	.97	.250	.116	.041	.52	+23.2	3	.347	.161	.057
5314-E	3.78	5.65	13.21	57.15	.151	.010	1.46	2.84	.416	.177	.059	.76	+40.8	3	.472	.201	.067
4451-E	3.23	6.52	12.98	49.77	.228	.009	2.80	2.44	.519	.153	.054	.61	...	78	.599	.177	.062
5696-E	4.19	6.44	14.82	56.55	.268	.012	2.15	3.06	.309	.197	.082	.72	+44.0	18	.313	.199	.083
3359-E	4.96	7.43	17.35	57.18	.321	.019	1.76	3.74	.509	.294	.074	1.13	+48.4	44	.440	.254	.064
3358-E	3.23	5.53	11.99	53.83	.121	.009	1.88	2.51	.314	.175	.045	.65	+41.0	3	.392	.219	.056
481-E	3.87	5.20	12.94	59.82	.147	.014	1.32	2.47	.319	.163	.054	.93	+36.6	2	.370	.189	.063
687-E	3.24	4.71	11.19	57.91	.080	.009	1.63	2.20	.284	.124	.048	.47	+35.6	2	.382	.167	.065
193-E	3.66	5.75	13.07	56.01	.148	.017	1.78	2.67	.346	.153	.048	.80	+42.8	3	.397	.176	.055
5023-E	3.16	5.30	11.62	54.39	.128	.005	1.95	2.13	.214	.126	.033	.88	+40.0	2	.276	.163	.043
5318-E	3.57	5.20	12.34	57.86	.220	.003	1.50	2.59	.320	.147	.045	.64	+41.8	3	.389	.179	.055
6715-E	3.75	7.98	15.48	48.45	.174	.006	2.55	3.60	.430	.186	.058	1.21	+61.6	14	.417	.180	.056
6716-E	3.66	7.73	15.05	48.64	.187	.009	2.37	3.84	.384	.164	.055	.97	+61.6	14	.383	.164	.055
2388-E	2.95	5.35	11.25	52.45	.080	.012	1.64	2.32	.337	.135	.042	.91	+40.4	2	.449	.180	.056
2352-E	3.20	4.69	11.09	57.71	.147	.011	1.99	1.76	.326	.146	.037	.46	+32.2	3	.441	.198	.050
2770-E	3.66	5.99	13.31	55.00	.169	.019	1.82	2.56	.276	.194	.050	1.14	+45.2	6	.311	.219	.056
8705-E	2.91	5.62	11.44	50.96	.147	.017	1.86	2.58	.366	.150	.041	.66	+41.0	...	.480	.197	.053
8706-E	3.48	4.93	11.89	58.54	.214	.022	1.83	1.83	.470	.160	.062	.64	+30.4	...	.593	.202	.078
8704-E	2.76	4.98	10.50	52.57	.160	.010	1.62	2.26	.390	.150	.054	.56	+36.4	...	.557	.214	.077
7839-E	3.51	5.38	12.40	56.61	.142	.012	1.57	2.77	.290	.116	.031	.63	+41.2	...	.351	.140	.038
5707-E	3.35	5.82	12.52	53.51	.160	.011	2.01	2.65	.352	.147	.048	.66	+43.0	...	.422	.176	.058
8171-F	3.50	5.99	12.99	53.85	.169	.013	1.92	2.67	.271	.178	.054	.95	+45.2	...	.313	.205	.062
397-E	3.73	6.71	14.17	52.65	.169	.007	1.56	3.96	.324	.151	.051	.72	+55.2	2	.343	.160	.054