What Is The Appropriate Wort Boiling Time

To design the wort boiling time, the following basic factors are generally considered.

One, the functional requirements of wort boiling must be ensured

 * the more important ones are the isomerization of hops, the coagulation and precipitation of coagulable proteins, and the evaporation and removal of undesirable volatile flavor substances (such as DMS, aging aldehydes, etc.).
 *the evaporation of excess water, the killing of microbial nutrient bodies and the blunting of biological enzymes are relatively easy to achieve, and the boiling time can be shortened if these basic requirements can be met in a shorter period of time.
Second, consider the conditions of the boiling pot equipment used

 The structure of boiling pot heating and evaporation, the condition of wort being heated evenly, the state of wort circulation and the size of boiling pot evaporation, etc. Different boiling pot equipment structure and conditions have great influence on the determination of boiling time, for example, using modern new boiling equipment, boiling time can generally be less than 70min, and some boiling pots only need 50~60min to meet the effect of wort boiling.
Third, consider the quality and saccharification effect of using various raw materials

Different raw material quality and saccharification effect will get different wort composition, in order to make the fixed wort can meet the needs of fermentation and meet the needs of product quality control, there will be different requirements in the determination of boiling time. If the malt quality is high and the saccharification effect is good, the wort boiling time does not need to be too long; if the malt quality is poor and the wort quality is also poor, for example, the wort viscosity rises, the boiling is easy to overflow froth, and the steam pressure control is relatively low, the boiling time needs to be extended appropriately; in addition, boiling the wort with high color and the saccharification wort made, try not to extend the boiling time too much; the wort with high DMS precursor content Wort with high content of DMS precursors and wort with high "nonanal potential" (high number of aging aldehydes) is better to extend the boiling time appropriately to enhance the boiling effect.
Four, consider the concentration of mixed wort and fixed wort

Consider the volume quantity of wort boiled. If the concentration of the filtered mixed wort is low and the volume quantity of wort is large, in order to ensure the uniformity of the heat of wort and to meet the requirements of wort concentration, it is generally necessary to enhance the boiling or add a certain amount of leachate to improve the concentration of wort, otherwise it is necessary to extend the boiling time; to produce a higher concentration of fixed wort, in addition to adding syrup and other leachate to improve the concentration, it is often necessary to have a longer boiling time.

It should be noted that after the suitable wort boiling time is determined, it must be kept relatively stable and should not be extended or shortened arbitrarily, because the determination of boiling time also determines the way and quantity of lees washing, the steam conditions used, the way of adding hops and many other process operating conditions, and changing the boiling time arbitrarily may lead to unstable wort composition and wort quality.