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
In homebrewing, usually the mashing step is skipped by adding malt extract to water. The wort is then boiled and the process proceeds as indicated below.
After the wort mixture has been created, it is then boiled in order to sanitize as well as extract the flavour and aroma from the hops, which are added to the wort at set times in 2 parts: The bittering hops are boiled for around one hour to one hour and a half, and the finishing hops are added toward. Hop cones contain resins, which provide the bittering and take a long boil to extract, and oils,
In general, hops give the most flavouring when boiled for around 10 minutes, and the most aroma when not boiled at all.
At the end of boiling, the hot wort is quickly cooled to a temperature comfortable to the yeast. Once it is cooled, the yeast is added, to begin the fermentation process.
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