Just curious if anyone has done a concentrated boil of all grain wort and then diluted it to achieve the required sg? Is there a reason why a full wort boil is so important with all grain?
Cheers. Jim
jab wrote:Just curious if anyone has done a concentrated boil of all grain wort and then diluted it to achieve the required sg? Is there a reason why a full wort boil is so important with all grain?
Cheers. Jim
The purpose of wort boiling is to stabilise
the wort by:
• Killing spoilage micro-organisms.
• Reducing the amount of coagulable nitrogen thus promoting colloidal stability.
• Extracting the desirable principles of hops to give beer its characteristic aroma and flavour.
• Reducing undesirable volatile compounds through evaporation.
Clarified wort is usually collected directly in the wort kettle or run to a wort receiving vessel (often called a pre-run or underback) before being transferred to the wort kettle.
The wort kettle is fitted with heating, either using direct fuel combustion or indirectly, using steam. The wort in the kettle is first heated from wort separation run off temperature, which is between 65°C and 78°C, to boiling (usually just above 100°C, at atmospheric pressure because of the dissolved solids). The kettle contents are then boiled for between 30 and 120 minutes.
Wort boiling has a high energy demand and accounts for as much as 40% of the energy consumption of a brewery. Most of the energy required to heat worts to boiling point is recovered during wort cooling through the use of heat exchangers, heating up the incoming brewing water (liquor) in preparation for the next brew. This gives a heat recovery efficiency of up to 99%. The additional energy required to evaporate the water vapour during the boil is generally lost up the chimney. It is by reducing this energy loss that real savings can be achieved.
A variety of schemes are available to recover part of the energy from evaporation. The most effective ways to reduce energy consumption are by reducing % evaporation rates. The average % evaporation rates have fallen over the last 30 years from around 12 – 20% to between 4 – 8%. In order to appreciate the consequence of reducing evaporation rates it is necessary to understand the principle changes which occurring in the wort during boiling.
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