What is the reason boiling the wort brewing beer in brewery?
- Apr 09, 2022
- 78
- tiantai
It is best to cook the wort more for the perfect beer. The more wort you cook, the better the beer will taste. That's why the wort is boiled for 60 minutes, sometimes longer, to get the best end product.
1. Need to evaporate:
The evaporation of water adds weight to the beer. The beer becomes firm and rich without the evaporation process. The stronger the beer, the stronger the taste, the better.
2. Kill microorganisms:
Most microbes were killed at low temperatures for nearly an hour. These microorganisms are present in the wort, and when the wort is boiled for nearly 60 minutes, all bacteria and microorganisms are killed.
3. Alpha acid isomerization:
Hops lose their bitterness when heated. Therefore, the wort must be cooked at low temperature for nearly an hour to limit bitterness and preserve flavor. Now, add the hops at the end so you can cook too much without adding bitterness.
4. Flavor changes caused by Maillard reaction:
When the wort is heated at high temperature, it changes the taste of the wort. It may become more bitter or intense. The improvement of beer taste depends on the height of the heating flame
5. Remove volatile chemicals:
DMS is produced by heating wort. If you boil the wort hard at high heat, it will evaporate. So that's a big problem for light matches like Pearson Malt. Therefore, some people recommend cooking for 90 minutes.
1. Need to evaporate:
The evaporation of water adds weight to the beer. The beer becomes firm and rich without the evaporation process. The stronger the beer, the stronger the taste, the better.
2. Kill microorganisms:
Most microbes were killed at low temperatures for nearly an hour. These microorganisms are present in the wort, and when the wort is boiled for nearly 60 minutes, all bacteria and microorganisms are killed.
3. Alpha acid isomerization:
Hops lose their bitterness when heated. Therefore, the wort must be cooked at low temperature for nearly an hour to limit bitterness and preserve flavor. Now, add the hops at the end so you can cook too much without adding bitterness.
4. Flavor changes caused by Maillard reaction:
When the wort is heated at high temperature, it changes the taste of the wort. It may become more bitter or intense. The improvement of beer taste depends on the height of the heating flame
5. Remove volatile chemicals:
DMS is produced by heating wort. If you boil the wort hard at high heat, it will evaporate. So that's a big problem for light matches like Pearson Malt. Therefore, some people recommend cooking for 90 minutes.
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