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V olCO2 P res(bar)

Weizenbock

Weizen/Weissbier
4

Belgian Lambic

Belgian Fruit Lambic


Berliner Weisse 1

3 0
1 T ( C)
2
3
4
American Pilsener-Cream Ale-Dusseldorf Altbier-Marzen/Oktoberfest
American Lager-California Common-Dortmunder Export
5
Kolsch 6
American Amber Ale-German Pilsener-Munchen Helles -Vienna
7 2
Bock-Helles Bock-Maibock-Munich Dunkel-American Wheat-Doppelbock-Foreign Style Stout
8
Bamberg Rauchbier -Eisbock -Bohemian Pilsener-Schwarzbier
Belgian White
9
10
11 Bruin-Oatmeal Stout-American Pale Ale
Belgian Ale-Flanders Brown-Sweet Stout-Old
Belgian Tripel/Dubbel
Porter
1 2
13
2 American Brown
14
Barley Wine
English Brown/Old/Strong/Pale1Ale-Strong
5 Scotch Ale-India Pale Ale-Imperial Stout

Irish Dry Stout


16
17
English Mild
1 8
19
20
21 3
22
23
24
25
26 N omograma de la relacion V olCO2 =
27
English Bitter-Scottish Ale
(14.503774P + 14.695)(0.01821 + 0.090115e(T 9/5)/43.11 0.003342)
1 28
(http : //www.wetnewf.org/pdf s/Brewing articles/CO2%V olumes.pdf ).
29
30 V alores de ref erencia por estilo, extractados de
www.revistamash.com/php/documentos/doc54 1.xls. Realizado con
P ynomo (pynomo.org) por lgirardin@gmail.com. Septiembre de 2017