When the wort is boiled, the optimal pH value is 5.2, which is generally controlled between 5.2-5.6. Usually, when the saccharification is started or the wort is boiled, acid is added for acidification treatment. The lower the pH value of boiled wort, the easier it is for tannins and anthocyanins to combine with proteins to form precipitates, which will reduce wort color, improve beer bitterness, and improve abiotic stability of beer.
IBU (International Bitterness Unit) is an internationally used unit of beer bitterness value. 0 means no bitterness, 120 means extremely high bitterness, most beer's bitterness is between 10-40.
When the original wort concentration is high, the amount of hops added should be larger.
When the water hardness is high and the pH is high, the amount of hops added should be smaller.
Hops with lower wort concentration and higher wort concentration are more efficient.
Low hops added higher hops added higher hop utilization.
In the wort boiling process, the dissolution of anthocyanins in hops should be minimized to avoid the formation of soluble polyphenol-protein complexes, which will cause turbidity to beer in the later stage.
The effect of adding hops:
1 Give beer a unique aroma;
2 Increase the refreshing bitterness of beer;
3 Improve the antiseptic ability of beer;
4 Improve the abiotic stability of beer.
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Boiling strength = mixed wort volume-final wort volume × 100%
Amount of wort × boiling time
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