Glossary of Brewing Terms
I'll add to this as I go along, but to start with some basic terms I use in my posts.
Boil time: Duration of the boil, typically 90 mins denotes at the start of a 90 minute boil, 15 mins means 15 mins from the end etc.
Brew Length: Basically just volume, e.g. 19Litres or 5Gallons
FG or Final Gravity: Final measurement of the gravity taken at the end of the fermentation process, used to calculate the alcohol content by volume (see Gravity)
Flame-out: The end of the boil
Gravity The relative density of the wort compared to water. A hydrometer is used to measure this.
HLT: Hot Liquor Tank, holds water to be used for mashing/sparging
Liquor: Just hot water for mashing/sparging
Mash: conversion of starch in malted (roasted) barley into sugar at specific temperatures
OG or Original Gravity: The hydrometer reading prior to fermenting usually taken just before or after the yeast is pitched, used to calculate the alcohol content by volume (see Gravity)
SG or Specific Gravity: Any hydrometer reading taken between the OG and FG, used to calculate the alcohol content by volume (see Gravity)
Sparge: The process of extracting sugars from the mash, adding liquor to the mash tun.
Strike Temp: The temperature at which the liquor in the HLT hits the mash tun. Adjusted up to account for the cooler tun and the grain temp.
Wort: The end product of the mashing process, containing the sugars that will be fermented by the brewing process to produce alcohol.
