After mashing and filtration the wort is boiled with hops (and other flavorings if used) in a large tank known as a Brew kettle. The boiling process is where chemical reactions take place, including sterilization of the wort to remove unwanted bacteria, releasing of hop flavors, bitterness and aroma compounds through isomerization, stopping of enzymatic processes, precipitation of proteins, and concentration of the wort. The boil is conducted so that it is even and intense – a continuous “rolling boil”. The boil on average lasts between 45 and 90 minutes, depending on its intensity, the hop addition schedule, and volume of water the brewer expects to evaporate.
Main Equipment (complement):
• CIP pipeline for the internal heatexchanging jacket
• CIP pipeline for the Brew kettle
• Vapour outlet (chimney)
• Sight glass with lamp
• Heatexchanging jacket on cylindrical and bottom part