Boiling the wort extracts aromatic components from the hops. At the same time, any components that could result in a bad taste in the beer are evaporated. This frees the wort from other substances in the lees that denature and separate at high temperatures. The positive side effect of boiling the wort is that the wort is sterilized.
| Prozessdaten | |
|---|---|
| Overpressure | 0.2 to 0.3 bar |
| Temperature | approx. 100 °C |
| pH value | 5.4 to 5.8 |
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