Ale

Its documents

92 Malting And Brewing Ale Process The Biochemical and Technological Foundations of Ale Production: From Agronomy and Malting to Fermentation Dynamics

The claims that cite its documents, the safety rows first.

D11 amended Safety Weisse variant: sour unboiled wort with a handful of crushed raw malt and a spoonful of sour-crock brine at 35 to 40 °C for a day, then pitch beer yeast
D13 confirmed Malting: alternate 8 h soak and 8 h air three times to about 45 % moisture; sprout at 15 to 18 °C 4 to 6 days until the acrospire is three-quarters of the …
D14 confirmed Malt keeps a year in a dry sack
D15 confirmed Enzymes: beta-amylase 60 to 65 °C, dies quickly above 74 °C; alpha-amylase a few degrees hotter; mash at 65 °C gives a dry beer, near 70 °C a sweeter one
D16 confirmed Mash: 12 l water at 72 °C on 4 kg cracked malt settles to about 66 °C; hold an hour; iodine test; sparge with 10 l at 75 °C
D17 confirmed Boil 60 to 90 min hard; cooked-cabbage DMS mark of a short boil; cool fast; 30 g hops at start and 15 g at the end for 20 l
D24 partly confirmed Berliner Weisse: 3 parts wheat malt to 1 barley; wort not boiled; mixed yeast and Lactobacillus; pH 3.2 to 3.4; hops barely used; "champagne of the north" …