Wort in Beer

uncategorized producing beer  %tages Wort in BeerWort is the liquid produced from the mashing process during the brewing of beer. Wort has the sugars that will be fermented by the brewing yeast to extract alcohol.

The initial step in wort production is to create malt from dried, sprouted barley. The malt is ground into grist.

The grist is mashed, after this, mixed with hot water and steeped, a complex and slow heating process that starts enzymes to convert the starch in the malt into sugars. At set intervals, most notably when the mixture has reached temperatures of 43 °C, 61 °C, and 77 °C, the heating is briefly halted. The temperature of the mixture is increased to 80 °C for mash-out.

Lautering is the next step Continue reading


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