Brewery Setup Blog

Wort Boiling Operation Technology

The wort boiling operation technology mainly involves many issues such as boiling time, boiling intensity, hop addition, additive types, wort concentration and pH value, composition of shaped wort, and pumping of shaped wort. We focus on boil time, boil strength and hop addition.

1. Boiling time

After the wort enters the boiling pot, it begins to heat up and boil. Normally, the boiling time starts to be calculated after the wort temperature reaches 100°C. But it is also necessary to determine the boiling time of wort according to the variety, process and quality requirements of beer. Prolonging the boiling time reasonably is beneficial to protein coagulation, improving hop utilization and reducing substance formation, but it is not good for foam performance; excessively prolonging the boiling time will not only consume a lot of energy, but also reduce the quality of wort. Boiling time is generally about 70~90min

2. Boiling strength

The boiling process can be divided into three stages, namely preheating, initial boiling and boiling.

(1) Warm up

It is carried out after filtering the wort without passing the surface of the heater, and the amount of steam at this time is relatively small. The purpose of the preheating process is mainly to consider that during the filtration period, the wort will naturally cool down to lower the temperature. If it is heated after filtration, it will take a long time, so the preheating process can play the role of heat preservation and slow temperature rise, or use The hot water is preheated by a thin plate heat exchanger.

(2) Initial boiling

That is, the wort starts to boil, and the initial boiling time should not exceed 3 minutes. The amount of steam in this stage is not enough, the amount of steam is not very large, and the washing process is still going on. The function of this stage is to prepare for evaporation. Evaporation can be carried out immediately after the fermentation is completed.

(3) Boil

At this stage, the amount of steam is opened to the maximum to keep the wort in a state of intense boiling. The quality of boiling has a significant impact on the clarity and condensable nitrogen content of wort, which is usually evaluated by boiling intensity.

3. Addition of hops

Hops are added when the wort is boiling. Boil after adding hops to isomerize alpha acid into iso-alpha acid, which can give beer a refreshing bitter taste and pleasant aroma.

(1) The frequency and time of adding hops

Generally, the method of adding hops three times is adopted. Add the first time 20-30 minutes after the initial boiling 10 minutes, add the second time 10 minutes before the end of boiling, add the third time

(2) Add hops

Add hops according to the calculated hop addition amount, frequency and time. The quality of hops should be carefully checked before adding to ensure the effect of adding hops. Bitter hops should be used first, so that the a-acid can be dissolved into the wort to the maximum extent, and a volatile substance that is not conducive to taste can also be evaporated.

Aroma hops should be added last, even after pressure relief in the pressurized boiling process, so that the hop oil can be retained in the beer to the maximum extent. Some breweries add aroma hops directly into the whirling sedimentation tank. Of course, in this case, the utilization rate of bitter substances cannot be considered.

There are many types of hops used in breweries, and their use methods are also different. It is necessary to add hops reasonably according to the situation of your own brewery.

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