Chapter 11

Wort Boiling

(selected excerpts)

Following extraction of the carbohydrates, proteins, and yeast nutrients from the mash, the clear wort must be conditioned by boiling the wort in the kettle. The purpose of wort boiling is to stabilize the wort and extract the desirable components from the hops.

Click on the following topics for more information on wort boiling.

Related Topics on Wort Boiling

• Introduction to Wort Boiling
• PRINCIPAL BIOCHEMICAL CHANGES
• Sterilization
• Destruction of Enzymes
• Protein Denaturation and Coagulation
• Color Development
• Isomerization
• Dissipation of Volatile Constituents
• Concentration
• Oxidation
• Operating the Kettle
• Time
• Kettle Additives
• Hops
• Copper Finings
• Tannic Acid
• Calcium Sulphate or Calcium Chloride
• Hop and Trub Removal
• Whole Hop Separation
• Hop Back
• Hop Separator (Strainer)
• Hop Jack
• Hot Trub Separation
• Sedimentation
• Whirlpool
• Brew Kettle/Whirlpool
• Centrifuge
• Wort Boiling Systems Used for Brewing Beer
• References