Balling Alcohol Factors from the Perspective of Contemporary Brewing

Abstract

The article deals with the history of formulation of the great Balling formula and derivation of alcohol factors and attenuation quotient of which the different values are found in Balling books from 1846 and 1854. It is reported a modifi ed Balling formula, allowing directcalculation of original extract from the apparent extract and alcohol without the use of formula by Tabarie. The attenuation quotient q isuseful for simultaneously growing craft breweries. The value of Balling formula is to describe the relationship between fermented andresidual extract using a single measurement. This procedure has remained in stable form for over 150 years and it can not be assumedthat the technical practice applies a modifi ed version. It is proposed to specify both value of the real extract and alcohol for the consumerfi rst assessment of the nutritional value of beverage.