Once all the sweet liquid (including the sparge liquor) has been run off from the mash tun it is boiled with the hops and becomes 'wort' (pronounced 'wurt'). During this stage, bitterness and flavour are extracted from the hops; also the 'hot break' occurs, in which unwanted protein matter clumps together and eventually drops to the bottom of the boiler. It is important that that boil is fairly vigorous, as shown in the video.
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