Wort

Liquid extracted from the mashing process during the brewing of beer or whisky

Wort being collected during the brewing process

Wort is the liquid extracted from the mashing process during the brewing of beer or whisky. It contains the sugars that will be fermented by the brewing yeast to produce alcohol. The process of making wort is a crucial step in the production of beer and whisky, as it sets the stage for fermentation and ultimately determines the flavor and character of the final product.

Production

The production of wort begins with the mashing process, where malted barley or other grains are mixed with hot water. This mixture is held at specific temperatures to activate enzymes that convert the starches in the grains into fermentable sugars. The temperature and duration of the mash can vary depending on the desired characteristics of the final product.

Once the mashing process is complete, the liquid wort is separated from the solid grain husks. This is typically done through a process called lautering, where the mash is transferred to a lauter tun. The wort is then drained off, leaving the spent grains behind. The wort may be recirculated over the grain bed to clarify it further.

Boiling

After lautering, the wort is collected and brought to a boil. During the boiling process, hops are added to the wort. Hops contribute bitterness, flavor, and aroma to the beer, and the boiling process helps to extract these compounds. Boiling also serves to sterilize the wort, ensuring that unwanted microorganisms are killed before fermentation.

The duration of the boil can vary, but it typically lasts between 60 to 90 minutes. The timing of hop additions during the boil can affect the bitterness and aroma of the final beer. After boiling, the wort is rapidly cooled to a temperature suitable for fermentation.

Fermentation

Once cooled, the wort is transferred to a fermentation vessel, where yeast is added. The yeast consumes the sugars in the wort, producing alcohol and carbon dioxide as byproducts. This fermentation process can take several days to weeks, depending on the type of beer or whisky being produced.

Types of Wort

Wort can vary in composition depending on the ingredients used and the brewing process. Different types of malt and adjuncts can be used to create a wide range of flavors and colors in the final product. The specific gravity of the wort, which measures the concentration of sugars, is an important parameter that brewers monitor to ensure consistency and quality.

Related pages

• Beer
• Whisky
• Mashing
• Lautering
• Hops
• Yeast