Boiling the wort extracts aromatic components from the hops. At the same time, any components that could result in a bad taste in the beer are evaporated. This frees the wort from other substances in the lees that denature and separate at high temperatures. The positive side effect of boiling the wort is that the wort is sterilized.
| Prozessdaten | |
|---|---|
| Overpressure | 0.2 to 0.3 bar |
| Temperature | approx. 100 °C |
| pH value | 5.4 to 5.8 |
| No. | Product | Image | Product number | |
|---|---|---|---|---|
| 1 | JUMO dTRANS p31 Pressure transmitter for increased medium temperatures |
 |
402050 | Request a quote |
| 2 | JUMO DICON touch Two-Channel/Four-Channel Process and Program Controller |
 |
703571 | Configure |
| No. | Product | Image | Product number | |
|---|---|---|---|---|
| 1 | RTD temperature probe For the food and pharmaceutical industry |
 |
902810 | Configure |
| 2 | JUMO IMAGO 500 Multichannel process and program controller |
 |
703590 | Configure |
| No. | Product | Image | Product number | |
|---|---|---|---|---|
| 1 | JUMO tecLine HY pH combination electrodes for hygienic applications |
 |
201022 | Configure |
| 2 | Pneumatic retractable fitting For pH and redox electrodes |
 |
202823 | Request a quote |
| 3 | JUMO AQUIS touch P Modular multichannel measuring device (liquid analysis) |
 |
202580 | Configure |
