"Wort stripping" - implications for wort and beer quality
The problems associated with wort boiling relate, on the one hand, to the fact that a minimum evaporation of unwanted wort aroma substances sets a lower limit on boiling time and that, on the other hand, in spite of relatively short boiling times, an excessive quantity of proteins having a positive effect on foam are still "boiled off". This paper summarises results obtained with a commercial wort stripping system.
The brewhouse equipment has a very important role to play: Classical boiling of wort takes place in "coppers" where energy input formerly was via double bottom heating and, nowadays, via internal or external boilers. 1. This is simply installed downstream of the existing boiling system and integrated into existing pipework. As such, this arrangement is not new. 2)....
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