Kvasny Prum. 1975; 21(1): 3-6 | DOI: 10.18832/kp1975001

Some problems of copper yields.Peer-reviewed article

J. CUŘÍN, V. ČERNOHORSKÝ

Measures aimed at the intensification of traditional brewing process are practically limited by the well known fact that by shortening the duration of the process the yields of the product are reduced, too. Only certain operations such as malt grinding , separation of impurities and chaff, malt moistening prior to grinding and wet grinding can be intensified without any negative effects upon the yield. All other operations, including  mashing  in kieves, straining through the layer of spent grains, hopping in coppers etc. cannot be speeded up without affecting the yield. Especially traditional hopping, i.e. boiling of wort with hops cannot be replaced by some other method reducing evaporation. Optimum duration of brewing process can be calculated by applying economical criteria. Yield calculated from one single brewing can provide no reliable information, since the yields of individual brewing - if traditional methods are used - may differ by as much as <span style="text-decoration: underline;">+14%_o. To obtain a reliable average figure it is necessary to calculate it from a number of brewing.(In Czech, English summary only)

Keywords: brewing process, intesification, yield

Published: January 1, 1975