Modern wort boiling systems - an overview
Since development of external and internal boilers, it took until the mid 90’s until new methods of wort boiling established themselves. Since then, there has been a rapid development of novel or upgraded boiling systems and boiling processes.
In recent years, rapid advances have been made in the area of wort boiling. A hundred years ago, total evaporation above 16% and boiling times of more than 120 min were regarded as necessary in order to obtain good beers.g. DMSfree;
- formation of colouring agents and reductones;
- evaporation of water to adjust original gravity. This leads to good colloidal stability and minimised haze problems in beer. Savings arise exclusively as a result of reduced total evaporation.
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