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  • Formation of Cold Break
    Formation of Cold Break
    2022-11-09
    As the clear hot wort is cooled, the previously invisible coagulum loses its solubility and precipitates. The precipitate is referred to as the cold break and begins forming at about 60°C. The cold break mostly consists of protein-polyphenol (tannin) complexes, whereas the hot break is mostly protei
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  • Hot Wort Clarification
    Hot Wort Clarification
    2022-11-09
    Following the boil, the next step is to separate the hop debris and the trubaceous matter (hot break) so that the wort is bright and clear before cooling. If whole hops are used, the amount of spent hops will be between 0.7 and 1.4 kg /hl wet weight and the trub will weigh in the region of 0.21-0.28
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  • Hop Utilization
    Hop Utilization
    2022-11-04
    Hop utilization is the percentage of alpha acids that is isomerized and remains in the finished beer. The utilization of the bitter substances rarely exceeds 40% in commercial breweries and is often as low as 25% (31).
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