Wort boiling/clarifying Flashcards
how long is the sweet wort normally boiled for
30-120
1hr typical
what is often added suring boiling
hops at various stages
kettle finings
kettle adjuncts
what are kettle finings
seaweed, Irish moss
increase clarity
what are kettle adjuncts
sources of fermentable sugars + favour
8 principle affects of wort boiling
- extract bitterness and aroma compounds from hops
- evaporate undesirable aroma compounds
- sterilise/stabilisse wort
- arrest enzyme activity
- coagulate proteins
- precipitate CaP
- evaporate water
- colour and flavor development
what needs to happen to the resin to provide the right bitterness to beer
isomerise the alpha acids
examples of undesirable aroma compounds
harsh hop compounds:
sulfur compounds from malt
why is CaP precipitation important
decrease pH to 5.2-5.5
which is important for trub
why must hops be grown in temperate climate zones between 35-55C lattitude
light sensitive
once harvested what happens to the hops
dried to reduce moisture content
traditionally in oast houses
how are hop pellets made
ground into powder (hammer mill)
pushed in pellets using pressure
gas flushed and packaged
what happens to the alpha acids of the resin during boiling
converted to iso-alpha-acids
difference between alpha acids and iso-alpha acids
more soluble and bitter
what is hop utlisation
conversion of alpha acid to iso-a-acid
what is hop utlisation affected by
type
length/intensity of boil
dosage
wort gravity/pH
