Wort boiling

The major objectives of the wort boiling process are summarised in the table below.
Objectives of wort boiling

• Evaporation of water
• Coagulation of proteins (trub formation)
• Isomerisation of hop bitter acids
• Inactivation of enzymes
• Wort sterilisation
• Evaporation of undesirable volatiles
• Formation of flavour compounds and colour development

The whirlfloc range of products from Kerry Ingredients & Flavours ensure more rapid and consistent coagulation of wort hot and cold break proteins thereby optimising trub formation, reducing expensive wort losses (in poorly compacted trubs) and ensuring bright,clear and consitent worts for fermenatation.

Hitempase may be added to the kettle in circumstances where wort is still starch positive or may be suspected of having a significant level of potentially troublesome dextrin.

FermCap can be used in the copper to reduce expensive wort losses due to overboiling and also improve on subsequent brewhouse and tank cleaning costs.