Chapter 11

Wort Boiling

Formation of Hot Break

The interactions of denatured proteins and simpler nitrogenous constituents with carbohydrates and/or polyphenolic constituents (tannins, flavanols, and anthocyanogens) are what form the trub or "hot break."

Factors Affecting Quantity of Hot Break

The amount of trub will be on the order of 200 to 400 g/hl wet weight (approximately 80-85% water). The quantity of trub depends on type and amount of malt, use of adjuncts, mashing program, duration and vigor of the boil, wort pH, and type of polyphenols.

Factors Affecting Quality of Hot Break

It is important, at this stage of the process, that most of the proteins and polyphenols have been precipitated. If not, this could complicate fermentation and filtration of beer, and persist into the finished product, causing haze. However, even under ideal conditions, precipitation of these materials is not complete.

Qualitative Assessment of Hot Break

At the end of the boil, a sedimentation test is carried out on 1 liter of wort in an insulated Imhoff cone to assess how well the protein has been coagulated.

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