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WORT‐BOILING IN RELATION TO BEER QUALITY
Author(s) -
Hudson J. R.,
Birtwistle S. E.
Publication year - 1966
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1966.tb02933.x
Subject(s) - mashing , flavour , hop (telecommunications) , food science , chemistry , boiling , fermentation , brewing , organic chemistry , computer science , computer network
Comparisons of beers from worts mashed with pale ale malts (nitrogen 1·3%) at 150°F. (65·5°C.) and boiled for 1/2, 1 and 2 hr. show that increase in boiling time leads to slightly increased hop‐utilization, decreased head‐retention, improved non‐biological stability and slight differences in flavour. Findings were very similar when the mashing temperature was either 145°F. (63°C.) or 155°F. (68°C.) except that, in the latter case, no difference in flavour was detectable between beers from long and short boiled worts. Stirring can replace vigorous boiling to secure normal hop‐utilization and shelf‐life but simmered worts give beers of characteristic flavour probably as a result of enhanced contents of hop oil. Use of a lightly kilned malt of high nitrogen content (1·8%) produced a characteristically different flavour from that obtained with pale‐ale malt and reduced the utilization of hop substances by provoking a greater loss of this material during fermentation.