Boiling: Difference between revisions
Jump to navigation
Jump to search
mNo edit summary |
No edit summary |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
Wort is boiled in the brew kettle, typically for 90 minutes. During this time, the wort is spiced with hops. Boiling stops all mash enzyme activity, it extracts bitter and aromatic substances from the hops, it boils off any harsh grainy odors, and it precipitates the trub which helps clarify the wort. | [[Wort]] is boiled in the [[Brew Kettle| brew kettle]], typically for 90 minutes. During this time, the [[wort]] is spiced with [[hops]]. Boiling stops all [[mash]] enzyme activity, it extracts bitter and aromatic substances from the [[hops]], it boils off any harsh grainy odors, and it precipitates the [[trub]] which helps clarify the [[wort]]. | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 14:28, 27 January 2007
Wort is boiled in the brew kettle, typically for 90 minutes. During this time, the wort is spiced with hops. Boiling stops all mash enzyme activity, it extracts bitter and aromatic substances from the hops, it boils off any harsh grainy odors, and it precipitates the trub which helps clarify the wort.