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Wort boiler

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Wort boiler
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.
"<table class=\"table jumo-table\" data-lexical-row-striping=\"false\"><tbody><tr dir=\"ltr\"><th dir=\"ltr\" colspan=\"2\"><p class=\"\" dir=\"ltr\"><span >Prozessdaten</span></p></th></tr><tr><td>Overpressure</td><td>0.2 to 0.3 bar</td></tr><tr><td>Temperature</td><td>approx. 100 °C</td></tr><tr><td>pH value</td><td>5.4 to 5.8</td></tr></tbody></table>"

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Measurement and control technology for a great taste

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Overview for the food industry
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Pressure, temperature, and pH value measurement in the wort boiler

Pressure, temperature, and pH value measurement in the wort boiler
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The processes in the wort boiler are crucial for the taste and color of the beer. To achieve the best result and maintain the quality, JUMO measurement and control technology ensures the right temperature-time program, the correct pressure, as well as the optimum pH value.
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