Wort boiling is a critical step in the beer brewing process. This process has a significant impact on the performance of the final product. Wort boiling operation technology involves many issues such as boiling time, boiling intensity, hop addition amount, additives, wort concentration, pH value and final wort composition.
 
After the wort enters the boiling pot, it begins to heat up and boil. , the boiling time is calculated after the wort temperature reaches 100℃. Of course, the boiling time of wort should be determined according to the variety, technology and quality requirements of the beer. Extending the boiling time is beneficial to protein coagulation and precipitation, improving hop utilization and the formation of reducing substances, but is not conducive to foam performance; extending the boiling time will not only consume a lot of energy, but also reduce the quality of the wort. The boiling time is generally 70-90min.
 
Boiling intensity is the percentage of evaporation of the mixed wort per hour. Boiling point strength is generally between 8% and 12%. This needs to be determined based on the material, heating form, heating area and beer type requirements of the equipment.
 
High boiling intensity is beneficial to protein coagulation and precipitation, and can remove some undesirable flavor components. Shorten the wort boiling time, improve hop utilization, and ensure that the final wort is clear and of high quality. Excessive boiling intensity and vigorous tumbling will also aggravate oxidation, causing the color of the wort to change and reducing the amount of reduction. It will also lead to increased volatilization loss of hop oil and insufficient hop aroma.
 
When the wort is boiled, most of the hop essential oil evaporates as the water vapor evaporates. The longer the boiling time, the more volatilization, so aroma hops should not be added too early.
 
The coagulation complex is a complex of protein and polyphenolic substances and a complex of protein and polyphenol oxides. It does not dissolve when heated and separates in a coagulated form when the wort is boiled. These flocs formed by coagulation should be separated as much as possible.
 
Cold-set complex is a complex formed between protein breakdown products and polyphenols in the wort. When the wort boils, it exists in dissolved form; when the wort cools, it separates as a cold solid.
 
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