Wort boiling is one of most process in wort making process. The boiling effect will affect the quality of wort. So there are some questions we need to note.
 
1)Keep intense boiling stage. In the wort boiling process, the stand or fall of solidification of protein depends on the boiling stage of wort. Wort in intense boiling stage will produce obvious solidification. Otherwise, wort will occur turbid thing instead sediment. So we need to control steam pressure to keep intense boiling stage.
 
2)Control the ph of wort. The ph of wort plays an important role in solidification of protein, the color and taste of wort. The most suitable ph of wort is 5.2~5.4. In that ph, the protein has fast solidification speed. And the wort has clear and bright color. It also in flavor of beer taste and enhance the non-biological stability .
 
3)Keep suitable boiling time. The time length of wort boiling depends on the boiling intense, concentration of wort mixture, operating way, etc.
For boiling in ordinary pressure, boiling time of twopenny is usually 90 minutes. It can be expand properly until to 120 minutes. For forcing pressure boiling, the boiling time is usually 60-70 min. Expanding the boiling time is favorable for the solidification of protein, enhancement of use ratio of hop, etc.
 
4)Check the quality of wort. After 30min boiling, take sample of wort. If the wort is clear and bright, at the same time, the wort has obvious protein solidification, boiling intense and ph is suitable. Otherwise, boiling intense and ph is not suitable.
 
5)Add the hop according to the regulated time and quantity.
6)Clean the boiler at fixed period. After every batch of wort boiling, we should clean the boiler in time. Because after boiling, there are much protein solidification cohere together in the bottom of boiler.
These solidification will affect the heat transfer and it will bring the bitter taste to beer and deepen the chroma of beer. So it should be cleaned in time.
 
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