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Wort Boiling
The wort kettles are heated by means of internal coils up which superheated water is pumped.
This water is kept at a pressure of 80 psi and at that pressure can be heated to a temperature of 135°C. This gives a very vigorous boil which is important for three reasons.
- The wort is completely sterilised.
- Hops are added at this stage. Hops contain a group of compounds collectively known as α acids which are extracted and dissolved in the wort. The vigour of the boil is important in the conversation of α acids into isohumulones which impart bitterness to the beer.
- Dissolved in the wort at this stage are proteins and tannins derived from the malt and hops. If left in solution these components will combine to form a complex which will precipitate out at a later stage causing a haze in cask, keg or bottle. A vigorous boil in conjunction with a fining agent produced from carrageen will cause the complex to form and precipitate out in the wort kettle.
The kettles are boiled for 60 minutes.
