Dividing wort boiling into two phases
As a result of the energy crises in the 1970’s, a lot of effort was expended in determining whether it was technologically necessary to continue carrying out wort boiling at atmospheric pressure. Shortly before the energy crises, Rennie (1) studied a possible alternative for wort preparation. He tried producing worts with a hot holding phase at 85°C for 90 min in an open copper. With this extremely gentle wort preparation, he succeeded at that time in producing attractive and comparatively taste-stable beers. This idea of gentle wort treatment is very much alive today. Modern wort boiling systems involve very low thermal stressing, as measured by the TBI, thereby contributing to improved taste stabilities (2). The "SchoKo" boiling system is examined in greater detail below. 1).
Select offer and read on
6 print issues
