Académique Documents
Professionnel Documents
Culture Documents
Scottish Section.
LIST OF OFFICERS.
(1908.)
Chairman: Bobebt Jeffrey.
Vice-Chaii-man: W. Balunqall, M.A., F.C.S.
Committee :
John F. Bbll.
CHABLBS HB3LOP.
Jacod Kmnqlbu.
D. Cbomdib.
GeOBGB LOBIUBU.
T. A. GlBNDINXIKO, F.I.C.
H. C. Wilsox.
H. A. HED LEV.
Wort Boiling.
By Matthew J. Cannon and William Fvffe.
The question of wort boiling, from its apparent simplicity and its
daily familiarity to brewers, is apt to bo dismissed by many as having
boilingevaporation, destruction of
diastutic
achieved by boiling
to
be
40
WOttT BOILING.
vigorous boil, and boil for a definite time, it is too often presumed
that the full benefits which the copper can bestow have been exhausted.
As a matter of
fact, bo many arc the opinions, that one usually finds a brewer to be
It is interesting
tively, upon colour, flavour, etc., has been frequently discussed and
different views expressed as to the manner in which they are affected
by the different systems, but although there is a general consensus of
opinion that the " cooking " of the wort should bo thorough, it is too
We have even
In the present paper we regret that we are unable to deal with the
many aspects of
exerted
By stability of a beer wo
pennanenco
periods.
of
during
boiling
upon the
mean
over lengthened
one which will satisfy the ideal of the brewer who subjects his beers
to continual and rigorous critical examination in the brewery cellar.
In general, there aro two methods of dealing with beer before
WORT DOILIXG.
41
the date of browing, fined and, in some cases, hopped before despatching
to the customer.
from the date of brewing, hopped and stored for a week or a fortnight
absolutely essential that the boors should drop bright quickly in from
12 to 48 hours and that the latter period should not be exceeded.
Usually
when beers are racked, fined, and sent out 710 days from date of
brewing, they drop bright quickly at any period of the year, but it is
our experience that, during the hot months of the year, many such
beers go back in 7 or 10 days; that is, they become hazy and invari
In the other case, beers racked, hopped, and stored for 714 days
before being fined and sent out for consumption, invariably brighten
quickly enough during the winter and spring season; but, during
summer
and
autumn, man)*
beers
thus
perfectly
brilliant.
Working
will not show signs of sluggishness during the hot months of the year,
and which will exhibit permanence of brightness and flavour for
secures these results will satisfy his customers and bo spared the
That some breweries achieve and others very nearly attain to these
desirable results is well known to most brewers, and, we fear, we must
also admit that the beers of some breweries fall far short of these
requirements and cannot be relied upon for any length of time.
Wo
As the trade
and general public become more exacting year by year, all brewers feel
42
discriminating individual,
superiority
For some years we have had this subject under review, and the
results of experimental investigation and close observation during
the past four years have led us to believe that the differences in the
time of brightening and the stability of beers of different breweries,
so marked in summer and autumn, are duo in largo measure to the
prevail
as
regards
manipulation of materials.
cleanliness
of
plant
and
proper
when beers were boiled in a flask and allowed to stand after being
made up to their original volume, that considerable differences were
exhibited in the amount of deposit thrown out on cooling.
It was
further observed that tin's test was a good index to tho stability of
a beer.
An examination of these
As
been brewed
the case of worts boiled in a fire copper, tho amount of deposit was
usually inappreciable, whilst with worts boiled with steam at com
paratively low pressures, a considerable precipitation was observed
when the beers were submitted to the boiling tests we have described
above.
wort boiling in order to ascertain how far this determined tho after
stability of tho beer.
Our
WORT BOILING.
43
This portion
was well boiled for tho same period as on the largo scale, and, after
adjusting to the same gravity, fermented and subsequently treated in
precisely the same manner as tho bulk beer of the brewery.
Henco,
These experiments
parallel brews working with 25, 35, and 45 lb., and our open fire
copper.
pressure-boiling domed
copper.
being
thereby
maintained at 218 F.
During 19021903 wo conducted over 20 parallel experiments with
the steam-jacketed copper and the fire copper.
Circulation and
evaporation were good; even under the stated conditions the beers
produced were good and stood well in the public favour, although not
attaining to the high ideal standard we have indicated
Looking
over our notes of this period, wo find that the steam-boiled beers,
when racked, hopped, fined, and put up on tap 710 days from date
of brewing, brightened in 1224 hours in winter and spring, wont
although brightening in
The
44
WO 1ST DOILIXO.
generally took four, five, and sometimes six days to reach perfect
brightness, and in sonic cases never attained to it.
The beers produced by fire boiling, racked, hopped, fined, and put
on tap 710 days after brewing, quickly dropped bright in summer
and winter, and remained perfectly stable for over 14 days during the
hottest periods of summer and for over a month in winter.
The same
beers, nicked, hopped, and stored for 714 days, then fined and put
June 21.
Fire.
stored
Bright.
Brilliant.
Brilliant.
Brilliant.
Aug. 23.
Very slight
haze.
Brilliant.
24.
Thick.
Bright.
2G.
Thick.
Brilliant.
1.
Hazy.
Brilliant.
31.
3.
Dull.
Bright.
Slightly Brilliant,
hazy.
G.
Dull.
Bright.
2G.
July
and
BA.
Sept.
Thick.
Fire.
Slightly hazy.
2,
Bright.
Bright.
4.
Bright.
Slight haze.
that no one will, we think, dispute our conviction that the boiling is
the determining factor contributing to these results.
When we remind
you also that these results have been obtained upon the same gyle, and
that in many cases we fermented quantities of steam-boiled wort in the
same amount and under the same conditions as tho fire-boiled wort,
you will understand that we have not neglected to eliminate extraneous
Moreover, we wish to
WORT BOILING.
45
are fatal to stability, but we would point out that it is within our
In these
cases the open copper was fitted with a vertical multitubular heater,
and we were able to work up to 45 lb., the limit of the boiler pressure
available.
We
a thorough splash-boil
keeping down fob, being maintained during the whole period of boiling,
the evaporation being nearly double that of the former system.
We
that the beers were more stable, an opinion which was cdnfirmed by
the majority of those who were called upon to pass judgment upon the
respective beers.
An example
August 24
29
Sept 3
9
Fire.
Bright.
Brilliant.
Slightly hazy.
Brilliant.
Dullish.
Brilliant,
Slightly hazy.
Bright.
The
46
WOUT BOILLVO.
far the character of the beers from the fire-boiled worts had been
altered.
that the flavour of our fire-boiled beers was of a character which would
secure higher appreciation from
the customer.
It was distinctly
noticeable that, although materials were in every case the same, the
and more delicate character; the fire boiling having apparently been
more effective in cooking the wort and in giving what we may well
express as the more thorough blending of the constituents of the wort;
and these conclusions were also confirmed by the opinions of those who
had an opportunity of tasting the different beers.
manence of the " fire" beers and their freedom from the flavours
produced by changes similar to those which the steam-boiled beers
undergo, have left upon our minds a firm conviction as to the relative
qualities of the respective beers.
During the spring and summer of this year wo have been able to
provement in the case of the beers racked, hopped, fined, and put on
tap 710 days from the date of brewing.
beers still went back in 710 days, but generally were less hazy than
the beers produced by the two former systems.
brightness more quickly and did not develop such a harsh, bitter
flavour after the haziness had passed off.
XX.
BA.
47
WOltT BOILING.
August 19.
September 4.
Fire.
Aug. 30.
Bright.
Sept.
3.
Bright.
7.
Bright.
12.
Bright.
Bright.
14.
Bright.
Fire.
5.
Bright.
Brilliant.
7.
Bright.
Brilliant
Brilliant
14.
Bright
Brilliant
20.
Slight haze.
Bright
Sept.
Bright.
deposit, but this was much smaller in amount than in the previous
systems, although still greater than the deposit from the fire beers.
The typical examples which we have recorded, which have been
selected from the largo number of brewings we have had under our
observation during the past four years, incontestable show how the
212 F., the beers still show a certain lack of stability, and throw
appreciable deposits when boiled.
in the majority of cases the coppers are of such a size, and the gravity
individual cases whoro high gravitios and huge deep coppers have
been emplojTed.
large steam-heated
copper, and
the
small fire-heated
copper, the
temperature
of
the wort, to
48
If the temperature of
the wort alone determined the " cooking " of the wort and the after
copper, working
at a pressure of,
say,
16 1b.,
satisfactory,
determines
" cooking" of the wort, and fixes the stability of the beer.
the
Let us
With a fire-
heated copper we have upon one side of the copper plates an intense
In the latter case, even working with 6080 1b. steam pressure, the
contact temperature never exceeds 279*300 F.f whilst with the
firc-hcated copper the temperature of the plates far exceeds these
temperatures.
400 F. was reached at the hottest part of the furnace, and tem
peratures of 270280 F. wore indicated at cooler points along the
flues.
quickly
showed haziness,
and
their character
was
not
so
permanent; they were, in fact, little better than the beers produced
burner employed for heating the copper had become dirty, so that
WOHT BOILING.
49
and removed the coating of soot, and with our first trial we again
experience; tho "setting" of the copper, the size of tho furnace, and
the arrangement of tho flues, the outcome of sound practical know
ledge.
Hence the brewer was fairly safe in relying upon the craft of
the coppersmith and tho skill of the adept bricklayer who made u
speciality of copper setting.
it is to be feared that the same technical knowledge and skill, upon the
part of the engineer and architect, has not been brought to bear upon
tho question of wort boiling.
tho copper, tho engineer has devised all sorts of means for applying
heat in various places; at the bottom, at the side and in the middle.
By tho aid of pans, which frequently cannot be kept free from
condensed liquor, of steam coils
of
curious
shape
and
fantastic
or faulty,
a more
or
lets
50
the brewer that the evaporation is rapid, and the engineer takes credit
much
boiler
capacity for the work of the brewery, and sometimes the negligence of
the stoker, we think we have pointed out sufficient of the disadvantages
Wo have alluded to the effective boiling of the wort as " cooking ";
will be
its
It is usually assumed
The precipitation by
hop tannin is, however, problematical, and the coagulation of the malt
albumins is not complete at 212 F., so that it is apparent that some
thing beyond removal of a portion of the albuminoids is necessary to
have been struck by the differences which they have exhibited when a
rough separation of the albuminoids is attempted.
We put forward
By the use,
of
malt
however, of
wort
is at present
an
results obtained in this manner with beers boiled under different condi
tions in the brewery.
to
Pi
b-a = Peptone
Total
Total b ~ Amide
Total
Total b = Amide
N x 625.
0-413
0-033
0 382
0*247
0 048
0-268
401b.
0 102
Steam.
0-461
0-118
0*263
0*080
Fire.
O'lOl
401b.
0*486
0-228
0 172
0-086
161b.
Steam,
0-428
0-192
0-160
0-076
251b.
0-397
0-068
0-251
0 078
Fire.
0-447
0-138
0'224
0-085
251b.
Steam.
0-853
0*031
0-267
0-055
Steam.
0 422
0-247
0108
0-067
Fire.
0-392
0-024
0-313
0 055
Fire.
0-429
0*044
0-275
0-110
Steam,
851b.
0-427
0-206
0*141
0-080
3*
Pressure.
0-418
0-269
0-061
0*087
Fire.
0-430
0 -245
0-128
0 057
3|
0*368
0-238
0 045
0*085
Steam,
35 1b.
0-427
0-120
0 251
0-056
Fire.
0*354
0-045
0-233
0-075
Fire.
3-
52
the residual
In the
enzyme
peptase.
The italics
are ours.
nutrition of yeast, says: " The free acids of the hop and the acid phos
phates of the worts have a strong modifying effect on tho albuminoids
of the wort.
marked increase in the amides, and the changes are in all probability
53
WOUT BOILING.
ordinary way against tho action of bacteria during the period of tho
to, and in no published work upon tho subject of boiling has the
question of temperaturo and its bearing upon stability been referred
to.
factor, we
feel
that
we
may, without
unduly
boiled under
different
conditions.
Mash-tun
Coaguiablo
AJbumius
Peptone
Amide
Totnl
Steam boiled,
Fire.
Steam,
Fire.
0-009
0*146
0-192
0-254
0-081
0-105
0-109
6-368
0-035
0*187
0 026
0-165
0*189
0*256
0*74*
0*626
0-601
0*663
0*615
wort.
161b.
0*063
0*249
0*245
0-092
0*123
0'365
In
tho following table the results calculated to 1055 gravity are given for
each copper:
Albumins
Peptones
Amides
Total
2nd wort
after boiling
by etcum.
1st wort
after boiling
by steam.
2nd wort
beforo boiling,
0-467
0-156
0-170
0*431
0*247
0 *197
0*464
0-J71
0*149
0*852
0 807
0-908
0*732
1st wort
before boiling.
0*200
0*185
0*412
54
The mixed worts before, and the beers after, fermentation gave as
under:
Steam.
Albumins
optoncs
Wort.
Beer.
Wort.
0-137
0 -076
0-126
0-130
0'133
0*440
Amides
Total
Fire.
0 160
0*192
0-710
0*428
Beer.
0-067
0*103
0-446
0-247
0-700
0-422
During the
with enormous
strides, and its results have had an important bearing upon practical
brewing.
by this belief has led to the neglect of the purely chemical side
of the subject, and the important relation which the constituents of
the soil bears to the development of an organism has been overlooked.
Biological science abounds in examples, indicating that organisms
present-day facts if we suggest that the work of the future lies in the
direction of discovering the nature of the food necessary to tho growth
DISCUSSION.
55
By their
Our
owing to certain subtle changes which had taken place during the
boiling of the wort by fire.
Discussion.
The Chairman, in opening
that
his;
experience of steam boiling had been that a perfectly stable and good
beer could be got provided one boiled properly.
If, as he understood,
resulting beers.
Mr. Fokd asked what the nature of the haze was which Mr. Cannon
took as a criterion of instability.
Mr. Ballingal asked if the yeast crops from the first pitchings had
been tried in other brews, in other words did Mr. Cannon carry
forward his yeast from one experiment to another ?
Mr. Cannon in replj' said there was no doubt that they had a
5G
DISCUSSION.
as he believed that one could have a fire copper boiling badly and the
beer would be no better than with a steam copper, but in the majority
off a previous brow on a large scale and used for pitching both
fermentations.
from one
experiments made in
brew to
another.
In their
Tho haze in
-which used to make its appearance and give this greyish appear
ance which was not appreciated.
Other forms of
haze did show at times, but it was found in the winter time that
fire-boiled beers were not subject to chilling but would remain brilliant,
while steam-boiled beers not infrequently showed haze.
The experi
ments, he pointed out, were mostly carried out in tho summer time,
and the haze was not due cither to gluten or resin, but almost entirely
JLo secondary yeasts.
Mr. Ford, in thanking Mr. Cannon for his explanation, said that
probably this contamination by wild yeast might account for the
He
bo brought
It was fairly
certain that the initial state of the wort as regards this had a distinct
influence on the purity of the fermentation, and on the resulting beer.
A hearty vote of thanks to Mr. Cannon for his paper and to the
Chairman for presiding terminated the meeting.
Mr. John F. Bell wrote as follows:" In expressing my apprecia
DISCUSSION.
57
That a wort
rule, and it is probable that brewers who have been successful with
steam boiling, owe their success, not to the thorough cooking of their
wort, but to the use of good sound materials, which in all probability
vrill hear more from them on this interesting and important subject."