Boil intensity is an important parameter to measure boiling effect. Boil effect depends on many factors. Such as boiling kettle type, heating area, steam pressure, wort convection, kettle cleaning or not, and so on.
In actual production, ideal steam vapor volume is 1.2L~1.5L/min per 1000L wort.
If boil intensity is relatively lower, protein couldn’t separate out completely. Too much coagulable nitrogen inside wort is not beneficial to non-biological stability of wort. Accordingly, that will also lower hops utilization, extend wort boiling time and bring unpleasant off-flavor.
If boil intensity is relatively higher, wort tumbling is too strong. That will bring a series of bad phenomenon, such as dissolving too much oxygen inside wort, deepening wort color, volatilize too much hop oil and so on.
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Edited by Nicole
Sales manager of Tiantai company