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Summary Of Brewing (Cont.d) |
| Once the wort is boiling any hops required for bittering are added. This is because they must be boiled vigorously for 60 minutes to extract the bitterness into the beer. If hop flavour is required in the beer, then these hops are added in the last 15 minutes or so of the boil . This is because the flavour compounds are volatile and are easily boiled off. If
hop aroma is required then these hops are added in the last 2 minutes
of the boil as these are even more volatile than the flavour compounds. |
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With all the hop additions there is a direct relationship with the amount added and their affect on the final beer. That is adding more bittering hops will make the finished beer more bitter etc. The hot wort is then passed through a hop back, where the hops form a filter bed and remove the hops, large particles of protein and other debris. The hot wort then goes through a heat exchanger ( wort chiller ) , were it passes cold water and its temperature is reduced to around 20oC at the outlet. |
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The
cooled wort is then run into a sanitised fermenting vessel , where
the yeast is added and the fermentation begins. Fermentation takes
about 3-5 days to complete , the beer is then run into conditioning
tanks to allow the yeast to settle out. The beer can then be drawn off and casked as required. |
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Unit
F Bentley Business Park, Blenheim Way, Northfields Industrial Estate
Market Deeping Lincs. PE6 8LD |
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