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The factor of alpha acids extracted from hops during boiling compared to the theoretical maximum. Typical utilization is 0.2-0.3. All things being equal, a lower gravity wort and longer boil times con…
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ran off and a large portion of the sparge liquor (often all of it) is added at once. A simpler technique than fly/continuous sparging.
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Abbreviation: Alcohol By Volume. The percentage of alcohol in a given volume of liquid.
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Indigenous yeast harvested naturally, such as from open air or from skins of fruits and berries.
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Equipment required for boiling the wort. Comprises at least the kettle and the heat source.
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Questions pertaining to the legality of using certain ingredients, methods or processes when homebrewing
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