Search: Wort

After boiling for two hours on a reflux condenser, the wort is clarified using membrane filtration. The color is measured with a spectrophotometer.

The Congress wort is heated in order to inactivate the amylolytic enzymes. Afterwards, 16 g/100 ml yeast is added, and the wort is allowed to completely ferment out in approx. 7 h.

Capillary viscometers measure the kinematic viscosity of Newtonian fluids, unlike falling ball and the rotational viscometers, which directly measure the dynamic viscosity. However, with values for the kinematic viscosity and the density of the test liquid, the dynamic viscosity can be calculated.

The time required for a volumetrically defined amount of fluid (the volume between two marks on the tube of the viscometer) to flow through a capillary of a defined length is measured.

1 square meter per second of a homogenous fluid with a dynamic viscosity of 1 Pa × s and a density 1 kg/m³

The unit for expressing kinematic viscosity (the relationship of viscosity to density = viscoplasticity) is 1 m²/s = 10⁶ mm²/s

The kinematic viscosity is expressed as 1 square meter per second of a homogenous fluid with a dynamic viscosity of 1 Pa × s and a density 1 kg/m³.

The brewhouse yield/hot wort yield represents the extract present in one batch of wort relative to the raw materials used to produce the wort. The malt, any supplements added to the mash, and brewhouse operations determine brewhouse yield.

An assessment of brewhouse operations and processes is possible through comparison with the laboratory yield, prepared using the same malt and supplements in the mash. However, the brewhouse yield does not allow a distinction to be made regarding where extract losses occur in the brewhouse, i.e., whether they stem from the mashing or lautering process and in which proportions. For this, a spent grain analysis is required.

Instead of brewhouse yield, quite often the cold wort yield is calculated. Cold wort yield is particularly recommended for wort produced using adjuncts. Extract yield is understood as the amount of extract in a batch of wort relative to the amount of extract in the raw materials used to produce the wort.

Since determination of the hot wort yield can be problematic and the cold wort yield as described above does not represent a measure of the total extract obtained from the grain bill, an attempt has been made to record all of the extract recovered, with the exception of that remaining in the spent grain. This value is then compared to the laboratory yield. The result is expressed as the total yield (overall brewhouse yield) (OBY_CW) in %.