This is the density of the unfermented wort. Its principle contribution to the specific gravity is the sugar, certain of which we ferment in alcohol, and where some of it stays in the finished beer to give it body and smoothness.
"Final Gravity."
The final density is the specific density of the fermented beer. It will always be inferior to the initial density because during fermentation the heavy sugars are converted into light Carbon Dioxide and alcohol.
"Reference standard."
The color of the beer in the US is measured with the " Norme de Reference " method, or in "Lovibond degrees". The numbers are relatively the same on each scale, and are often used interchangeably.
"IBU"
L'Unité d'amertume International mesure l'amertume de la bière de houblon. Un IBU correspond à 1 mg d'acide alpha isomérisé par litre de bière. Le seuil du goût est sur 12 IBUs; dessous de ce niveau il n'y a pas d'amertume perceptible.
