Wort boiling Flashcards
importance of wort boiling: extraction and isomerization of hop compound
notoriously poor(30/40%)
what affects hop utilisation
duration of boil(45-60min) boil temp(accelerated in higher and under pressure) wort pH(soluable at a higher pH)
wort gravity is more efficient in
less concentrated worts
other ways hops are absorbed
can be absorbed into trub, yeast and filter material
importance of wort boiling: formation of precipitation of
protein and polyphenols
protein and polyphenols are insoluable in hot wort known as– and the optimum pH is –
hot break and the optimum pH is 5.2
importance of wort boiling: evaporation
evaporation of water
how much evaporation is needed
4-10 % this equates to a higher concentration
importance of wort boiling: wort sterilization is cause by
boiling removing microorganisms
importance of wort boiling: destruction of
destruction of enzymes
dusrtuction of enzymes creates
stability of the wort by preventing further enzyme action
importance of wort boiling: thermal exposure creates
mailard reaction and darkens the wort
mailard reaction is
the reaction of sugars and amino acids to form dark colour compounds
importance of wort boiling: lowering
lowering the pH
what causes pH of wort to drop
addition of hops but mainly precipitation by calcium of phosphates and polypeptides
