Boiling: Difference between revisions
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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]], 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]] | ||
Revision as of 14:26, 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.