The noticed point in boiling stage
- Jun 10, 2017
- 95
- beer
The noticed point in boiling stage
Wort boiling is one of the most important step in whole wort making process. Whether the boiling result good or not will affect the quality of ready wort. So, we should note following factors:
1.Keep the wort strong boiling state. In wort boiling process, the solidification of protein depends a lot on the wort boiling state. If we just keep the wort in 98-100℃ for some time rather than boiling state, the wort will only occur turbidity rather than solidification, whatever in later heating or cooling process.
2.Keep the wort in suitable PH. The most suitable PH is 5.2~5.4, in which PH level, the protein will solidify faster, wort is clear and bright, at the same time, the beer is good taste.
3.Keep the boiling time right. For normal pressure boiling, the boiling time of ale beer is 90 min, the boiling time of deep color beer could be prolonged. But no more 120min. For forcing boiling, the boiling time could be 60-70 min
4.Check the wort quality. After wort is boiled for 30min, take some wort as example to check the concentration, PH, boiling state and the solidification of protein. If the wort is clear and bright, there is clear protein solidification, it mean the wort is ok. Otherwise, it means the wort boiling is not strong or the ph is not suitable.
5.Add the hops in right time. It usually add 2-3 time with suitable proportion in whole boiling process.
6.Clean the boiling tank in time. Clean the protein solidification on the surface and bottom of the pan. If not, it will affect the heating affect and give a bitterness to beer.
Detailed information and discussion, please email us.
Edited by Nicole
Sales manager in Tiantai Company
Email: [email protected]
Wort boiling is one of the most important step in whole wort making process. Whether the boiling result good or not will affect the quality of ready wort. So, we should note following factors:
1.Keep the wort strong boiling state. In wort boiling process, the solidification of protein depends a lot on the wort boiling state. If we just keep the wort in 98-100℃ for some time rather than boiling state, the wort will only occur turbidity rather than solidification, whatever in later heating or cooling process.
2.Keep the wort in suitable PH. The most suitable PH is 5.2~5.4, in which PH level, the protein will solidify faster, wort is clear and bright, at the same time, the beer is good taste.
3.Keep the boiling time right. For normal pressure boiling, the boiling time of ale beer is 90 min, the boiling time of deep color beer could be prolonged. But no more 120min. For forcing boiling, the boiling time could be 60-70 min
4.Check the wort quality. After wort is boiled for 30min, take some wort as example to check the concentration, PH, boiling state and the solidification of protein. If the wort is clear and bright, there is clear protein solidification, it mean the wort is ok. Otherwise, it means the wort boiling is not strong or the ph is not suitable.
5.Add the hops in right time. It usually add 2-3 time with suitable proportion in whole boiling process.
6.Clean the boiling tank in time. Clean the protein solidification on the surface and bottom of the pan. If not, it will affect the heating affect and give a bitterness to beer.
Detailed information and discussion, please email us.
Edited by Nicole
Sales manager in Tiantai Company
Email: [email protected]
.jpg)
.jpg)
