New wort boiling system using flash evaporation
This paper describes a novel wort boiling process which achieves huge energy savings compared to conventional boiling systems, while simultaneously maintaining overall evaporation. The process presented by the Kaspar Schulz company makes a further distinction between hot holding and boiling-off - with advantages in terms of flexibility and use of primary energy.
In older designs of coppers with low evaporation rates, no problem arose in terms of breakdown of precursors of undesirable aroma components at boiling times of 80 min and more. As far as protein excretion is concerned, the objective has always been to "boil out" sufficient protein in the absence of protein-stabilising additives in beer. Foam problems could hardly be ascribed to wort boiling itself.
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