Wort Boiling

Question 1

pH drop in the boil

Answer 1

Typical drop: 0.3-0.5. Post boil: 5-5.3 pH
-Coagulation of protein
-Diacetyl reduction during fermentation
-Faster fermentation
-Inhibits microbe growth
-Reduces color formation

Question 2

IBU: International Bitterness Units

Answer 2

1 milligram of iso-a-acids in 1 liter of beer/wort

Question 3

Internal coils kettle

Answer 3

-Difficult to clean, fouling, corrodes easily

Question 4

Calandrias

Answer 4

Shell & tube heat exchangers
-Large surface area
-Turbulent flow
-Internal or external heating

Question 5

External wort boiler

Answer 5

Wort is pumped through the calandria and heated as it heads to boiling.
-External loop is easier to clean
-External calandria means kettle can also be used as whirlpool