DE362137C - Method for boiling wort with hops - Google Patents
Method for boiling wort with hopsInfo
- Publication number
- DE362137C DE362137C DEH80801D DEH0080801D DE362137C DE 362137 C DE362137 C DE 362137C DE H80801 D DEH80801 D DE H80801D DE H0080801 D DEH0080801 D DE H0080801D DE 362137 C DE362137 C DE 362137C
- Authority
- DE
- Germany
- Prior art keywords
- wort
- hops
- boiling
- pan
- boil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000008694 Humulus lupulus Nutrition 0.000 title claims description 14
- 238000000034 method Methods 0.000 title claims description 10
- 238000009835 boiling Methods 0.000 title claims description 7
- 238000002386 leaching Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 238000010411 cooking Methods 0.000 description 4
- 239000000446 fuel Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
- C12C7/22—Processes or apparatus specially adapted to save or recover energy
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
Verfahren zum Kochen der Bierwürze mit Hopfen. Es ist bekannt, daß man bei der Biererzeugung beim Abläutern nacheinander Vorderwürzen und Nachguß kontinuierlich durch einen Hopfenauslaugeapparat laufen läßt, um eine möglichste Ausnutzung des Hopfens herbeizuführen. Die Würze wird dabei durch den Dampfmantel des Auslaugeapparates auf Kochtemperatur erhalten und durch die Gesamtwürze in der Würzepfanne nochmals gekocht.Method of boiling wort with hops. It is known that In beer production, the first wort and top-wort are continuously poured one after the other during lautering runs through a hop leaching apparatus to maximize the utilization of the Bring about hops. The wort is transported through the steam jacket of the leaching apparatus Maintained at boiling temperature and again through the total wort in the wort kettle cooked.
Ferner ist es bekannt, Hopfen bei beliebig hoher Temperatur kontinuierlich mit Würze auszulaugen und diese dann sofort zu kühlen.It is also known to continuously hops at any high temperature leach with wort and then cool it immediately.
Demgegenüber besteht -das neue Verfahren darin, daß unter Wegfall -des Kochens der Gesamtwürze in der Würzepfanne Teilmengen der Würze, die während des Abläuterns der Vorderwürze und Nachgüsse durch -den Auslaugeapparat laufen, in diesem mit Hopfen gekocht werden. Die Kochdauer richtet sich hierbei einerseits nach dem Inhalt des Aus-Iaügeapparates, anderseits nach. der Temperatur des Dampfmantels oder der anstatt dessen angewendeten Wärmequelle.In contrast, the new method consists in that under elimination -of the total wort boiling in the wort kettle, subsets of the wort produced during the lautering of the first wort and subsequent infusions run through the leaching apparatus, be cooked in this with hops. The cooking time depends on the one hand according to the content of the output apparatus, on the other hand according to. the temperature of the steam jacket or the heat source used instead.
Diese bekannten Verfahren ermöglichen also nur eine bessere Ausnutzung des Hopfens. Eine Brennmaterialersparnis durch Fortfall des Kochens der Würze in der Pfanne wird dabei nicht erzielt.These known methods therefore only allow better utilization of hops. A fuel saving by eliminating the need to boil the wort in the pan is not achieved.
Das vorliegende Verfahren bezweckt nun in erster Linie an Brennmaterial zu sparen, aber auch zugleich eine möglichst hohe Ausnutzung des jetzt so teuren Hopfens zu erreichen. Danach wird der für einen Sud bestimmte Hopfen wie bei dem obenerwähnten, bekannten Verfahren in einen Hopfenauslaugeapparat gebracht, der beständig auf Kochtemperatur gehalten wird. Während die Würzen und Nachgüsse durch, den Apparat laufen, werden sie energisch gekocht. Die so erhaltenen Würzen und Nachgüsse laufen dann, ohne nochmals in der Pfanne gekocht zu werden, zur Mischung in einen Behälter, der zugleich als Kühlschiff dienen kann.The present method is now primarily aimed at fuel to save, but at the same time the highest possible utilization of what is now so expensive To achieve hops. Then the hop intended for a brew becomes like that brought the above-mentioned, known method into a hop leaching apparatus which is constantly kept at the boiling temperature. While the seasonings and toppings are pouring through, running the apparatus, they are vigorously boiled. The seasonings and toppings obtained in this way then run into one to mix without being cooked again in the pan Container that can also serve as a refrigerated ship.
Auf diese Weise gelingt es, das längere Kochen der gesamten Würze in der Pfanne zu vermeiden, das bisher notwendig war, um die Bitterstoffe dem Hopfen zu entziehen und die Eiweißstoffe der Würze zum Gerinnen zu bringen.In this way it is possible to cook the entire wort for a longer period of time to avoid in the pan, which was previously necessary to add the bitter substances to the hops to remove and to curdle the proteins of the wort.
Es ist klar, daß man durch beständiges Kochen nur eines kleinen Teiles der Würze bedeutend weniger Brennmaterial benötigt, als wenn die gesamte Würzemenge die gleiche Zeitspanne demKochprozeß unterworfen wirü.It is clear that by constantly cooking only a small part the wort requires significantly less fuel than if the entire amount of wort the same period of time is subjected to the cooking process.
Außerdem gelingt es dabei, den Hopfen auf die schärfste Weise auszuziehen. Durch die Zuführung. immer neuer Teilchen kochender Würze wird der Hopfen bedeutend besser als beim Kochen in der Pfanne oder den bisherigen Verfahren mit den. Hopfenentlaugeapparaten ausgenutzt.It also succeeds in extracting the hops in the sharpest possible way. Through the feed. The hops are becoming increasingly important for new particles of boiling wort better than cooking in the pan or the previous methods with the. Hop de-leaching apparatus exploited.
Das neue Verfahren ermöglicht daher neben dieser vollkommenen Ausnutzung des Hopfens eine große Brennmaterialersparnis durch Wegfall des Kochens der Würze mit Hopfen in der Pfanne.In addition to this, the new method therefore enables full utilization of hops, there is a great saving in fuel by eliminating the need to boil the wort with hops in the pan.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEH80801D DE362137C (en) | 1920-04-27 | 1920-04-27 | Method for boiling wort with hops |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEH80801D DE362137C (en) | 1920-04-27 | 1920-04-27 | Method for boiling wort with hops |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE362137C true DE362137C (en) | 1922-10-24 |
Family
ID=7163686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEH80801D Expired DE362137C (en) | 1920-04-27 | 1920-04-27 | Method for boiling wort with hops |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE362137C (en) |
-
1920
- 1920-04-27 DE DEH80801D patent/DE362137C/en not_active Expired
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