Kvasny Prum. 2002; 48(7-8): 192-195 | DOI: 10.18832/kp2002017

Plant Experiences in Additioning of Calcium During Wort Production.Peer-reviewed article

P. ŠEMÍK

An increased content of calcium in mash goods should  contribute to precipitation of malt oxalates in the course of mashing. Further, calcium protects enzymes that participate in the mashing process from early inactivation. It is even  possible to assume a slight decrease of pH of mashes and hopped wort to the technologically favourable values. The increased content of calcium in unhopped wort may also have positive effect on coagulation of proteins during wort boiling. The publication summarizes the experiences in additioning of calcium gained in the brewery Plzeňský Prazdroj, a.s. In the course of trial brews, the first portion of calcium was added into mash goods and the second one before the beginning of  wort boiling. The quantity was determined so that the cold  hopped wort would contain c. 80 mg/l Ca. In addition to common analyses, even the content of amino nitrogen (FAN), the coagulatable nitrogen, the content of oxalates and the clarity of drawn-off hopped wort were.  studied. During fermentation, we targeted quality and quantity of separated yeast and, as regards the packed beer, apart of the common analyses even the contents of calcium, oxalates and the value of the coagulatable nitrogen. The practical results confirmed our theoretic anticipations and displayed that the addition of calcium increases the boiling yield, contributes to better yeast sedimentation and markedly reduces the risk of oxalate turbidity and gushing in racked beer.An increased content of calcium in mash goods should  contribute to precipitation of malt oxalates in the course of mashing. Further, calcium protects enzymes that participate in the mashing process from early inactivation. It is even  possible to assume a slight decrease of pH of mashes and hopped wort to the technologically favourable values. The increased content of calcium in unhopped wort may also have positive effect on coagulation of proteins during wort boiling. The publication summarizes the experiences in additioning of calcium gained in the brewery Plzeňský Prazdroj, a.s. In the course of trial brews, the first portion of calcium was added into mash goods and the second one before the beginning of  wort boiling. The quantity was determined so that the cold  hopped wort would contain c. 80 mg/l Ca. In addition to common analyses, even the content of amino nitrogen (FAN), the coagulatable nitrogen, the content of oxalates and the clarity of drawn-off hopped wort were.  studied. During fermentation, we targeted quality and quantity of separated yeast and, as regards the packed beer, apart of the common analyses even the contents of calcium, oxalates and the value of the coagulatable nitrogen. The practical results confirmed our theoretic anticipations and displayed that the addition of calcium increases the boiling yield, contributes to better yeast sedimentation and markedly reduces the risk of oxalate turbidity and gushing in racked beer.

Keywords: calcium, wort, water hardness

Published: July 1, 2002