e.w.

English translation: Plato (Balling / Brix) degree

10:31 Oct 14, 2016
Polish to English translations [PRO]
Science - Food & Drink
Polish term or phrase: e.w.
"piwo jasne pełne 12,5 % e.w o zawartości alkoholu 6,2%"

Zakładam, że chodzi o procentową zawartość ekstraktu w wadze piwa, jednak czy w wersji angielskiej można zastosować skrót EBW (extract by weight), tak jka wygląda to w przypadku ABV (alcohol by value)?
Cellar_Door
Local time: 01:26
English translation:Plato (Balling / Brix) degree
Explanation:
Plato is the extract weight as percentage of the combined extract and water weight - http://www.brewersfriend.com/2012/10/31/on-the-relationship-...

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In general the terms degrees Brix, degrees Plato and degrees Balling are all interchangeable. All three scales express the weight percentage of sugar solutions and relate this weight to specific gravity. - http://www.bacchus-barleycorn.com/catalog/article_info.php?a...

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Plato - skala Plato (°P) powstała poprzez rozwinięcie skali Ballinga przez niemieckiego uczonego Fritza Plato. Charakteryzuje się większą dokładnością, lecz dla potrzeb piwowarstwa domowego możemy przyjąć, że jest tożsama ze skalą Ballinga i Brixa. Przyjęła się jako podstawowa w przemyśle piwowarskim. Ekstrakt na etykietach podawany jest jako procentowe stężenie wagowe lub właśnie jako stopnie Plato. - http://www.wiki.piwo.org/Plato

====

https://en.wikipedia.org/wiki/Brix

----

Three common scales used in fermentation are:

balling
Brix
plato
The oldest scale, Balling, was developed in 1843 by Bohemian scientist Karl Joseph Napoleon Balling (1805-1868) as well as Simon Ack. In the 1850s German engineer-mathematician Adolf Ferdinand Wenceslaus Brix (1798-1870) corrected some of the calculation errors in the Balling scale and introduced the Brix scale. In the early 1900s German chemist Fritz Plato (1858-1938) and his collaborators made further improvements, introducing the Plato scale. Essentially they are the same; the tables differ in their conversion from weight percentage to specific gravity in the fifth and sixth decimal places.

A rough conversion between Brix, degrees Plato or degrees Balling and specific gravity can be made by dividing the number behind the decimal point in the SG (which is often referred to as gravity points) by 4. So a specific gravity of 1.048 has 48 gravity points. 48 divided by 4 is 12 degrees Plato, Balling or Brix. This conversion method is pretty accurate up to a specific gravity of 1.070 at which point the approximation begins to deviate from the actual conversion.

Winemakers as well as the sugar and juice industry typically use degrees Brix. British brewers generally use degrees Plato. American brewers use a mixture of degrees Balling, degrees Plato and specific gravity. Home wine, mead, cider, and beer makers typically use specific gravity.

In some countries,[which?] alcohol by volume is referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac). - https://en.wikipedia.org/wiki/Beer_measurement#Other_density...
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geopiet
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2Plato (Balling / Brix) degree
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Answers


27 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
yes


Explanation:
Craft Beer List - Durty Nellie's
www.durtynellies.com/craft-beer-list/
Oldal lefordítása
9.0% ABV American Amber Ale ... 4.4% ABV Czech Pale Lager .... 6.2% ABV Flanders Red Ale .... New Belgium Brewing .... 12.5% ABV English Barleywine

Beer style - Wikipedia
https://en.wikipedia.org/wiki/Beer_style
Beer style is a term used to differentiate and categorize beers by factors such as colour, flavour, ... When coke started to be used for roasting malt in 1642, the resulting lighter coloured ... Beers may be categorized based on a number of factors. ... or more directly by determining the overall percentage of alcohol in the beer.

Beer Glossary of Terms - CraftBeer.com
https://www.craftbeer.com/beer-studies/beer-glossary
Any unmalted grain or other fermentable ingredient used in the brewing process. ... However, the majority of craft beer styles average around 5.9% ABV. ... A beer made with malt extract as opposed to one made from barley malt or from a ... A critical step during the brewing process during which wort (unfermented beer) is ...

Piwo – Wikipedia, wolna encyklopedia
https://pl.wikipedia.org/wiki/Piwo
Oznacza to, że piwo o zawartości ekstraktu w brzeczce 12% wagowych ..... Drożdże dolnej fermentacji przystosowane są do niższych temperatur (5–13 °C), ..... do 7,99%); světlý ležák (piwo jasne pełne o zawartości ekstraktu 11,00-12,99%) ...

http://www.wiki.piwo.org/Fermentacja_brzeczki

The strength of beer is usually around 4% to 6% alcohol by volume (abv)

Erzsébet Czopyk
Hungary
Local time: 01:26
Works in field
Native speaker of: Native in HungarianHungarian
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1 day 12 mins   confidence: Answerer confidence 2/5Answerer confidence 2/5
Plato (Balling / Brix) degree


Explanation:
Plato is the extract weight as percentage of the combined extract and water weight - http://www.brewersfriend.com/2012/10/31/on-the-relationship-...

-------

In general the terms degrees Brix, degrees Plato and degrees Balling are all interchangeable. All three scales express the weight percentage of sugar solutions and relate this weight to specific gravity. - http://www.bacchus-barleycorn.com/catalog/article_info.php?a...

-------


Plato - skala Plato (°P) powstała poprzez rozwinięcie skali Ballinga przez niemieckiego uczonego Fritza Plato. Charakteryzuje się większą dokładnością, lecz dla potrzeb piwowarstwa domowego możemy przyjąć, że jest tożsama ze skalą Ballinga i Brixa. Przyjęła się jako podstawowa w przemyśle piwowarskim. Ekstrakt na etykietach podawany jest jako procentowe stężenie wagowe lub właśnie jako stopnie Plato. - http://www.wiki.piwo.org/Plato

====

https://en.wikipedia.org/wiki/Brix

----

Three common scales used in fermentation are:

balling
Brix
plato
The oldest scale, Balling, was developed in 1843 by Bohemian scientist Karl Joseph Napoleon Balling (1805-1868) as well as Simon Ack. In the 1850s German engineer-mathematician Adolf Ferdinand Wenceslaus Brix (1798-1870) corrected some of the calculation errors in the Balling scale and introduced the Brix scale. In the early 1900s German chemist Fritz Plato (1858-1938) and his collaborators made further improvements, introducing the Plato scale. Essentially they are the same; the tables differ in their conversion from weight percentage to specific gravity in the fifth and sixth decimal places.

A rough conversion between Brix, degrees Plato or degrees Balling and specific gravity can be made by dividing the number behind the decimal point in the SG (which is often referred to as gravity points) by 4. So a specific gravity of 1.048 has 48 gravity points. 48 divided by 4 is 12 degrees Plato, Balling or Brix. This conversion method is pretty accurate up to a specific gravity of 1.070 at which point the approximation begins to deviate from the actual conversion.

Winemakers as well as the sugar and juice industry typically use degrees Brix. British brewers generally use degrees Plato. American brewers use a mixture of degrees Balling, degrees Plato and specific gravity. Home wine, mead, cider, and beer makers typically use specific gravity.

In some countries,[which?] alcohol by volume is referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac). - https://en.wikipedia.org/wiki/Beer_measurement#Other_density...

geopiet
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