Process for producing a boiled malt wort

摘要

In producing wort, an adjunct mash containing starch is added to a malt mash prepared from a finely ground malt flour, and the mixed mashes and heated, e.g. at 160-163 DEG F., to correct the starch, and then boiled, e.g. for one-quarter to one hour, without any prior filtration, thereby permitting the process to be carried out in a single vessel. The liquid wort and residues are then separated, e.g. by filtration, and the residues are sparged with hot water. Hops or a hop extract may be added during boiling or the filtered wort may be reboiled with hops. The hopped wort may be cooled and fermented to produce beer. Malt extract and malt liquor may be produced from boiled wort which has not been hopped.