. The Americana; a universal reference library, comprising the arts and sciences, literature, history, biography, geography, commerce, etc., of the world. minutes, during which time the stirreris operated continuously. It is at this stagethat the diastase in the malt inverts or changesboth the starch contained in the malt as well asthat in the corn or rice into unfermentable dex-trin and fermentable sugars. The mash is now heated with steam and hotwater, in 15 to 20 minutes, to 59° R. (165° F.)and the stirrer stopped. The mash is now al-lowed to rest from 30 minutes to one hour inorder to allo
. The Americana; a universal reference library, comprising the arts and sciences, literature, history, biography, geography, commerce, etc., of the world. minutes, during which time the stirreris operated continuously. It is at this stagethat the diastase in the malt inverts or changesboth the starch contained in the malt as well asthat in the corn or rice into unfermentable dex-trin and fermentable sugars. The mash is now heated with steam and hotwater, in 15 to 20 minutes, to 59° R. (165° F.)and the stirrer stopped. The mash is now al-lowed to rest from 30 minutes to one hour inorder to allow the hulls of the malt to settleso as to act as a filtering material for thewort, after which the wort is run into the kettle. BREWING AND MALTING After the wort has run off, the solid substancesremaining in the mash tub, called grains, arewashed out or sparged with water in orderto recover as much of the wort contained inthem as possible. The grains are then thrownout of the mash tub and sold as cattle feed. Boiling the Wort in Kettle.— The kettle con-sists of a pear-shaped copper vessel having adouble or jacketed bottom for heating the wort,. Hop Jack, Sectional View. and a vent pipe to roof for conducting off thevapors generated during boiling. The steamoutlet of the coil or jacketed bottom is connectedto a steam trap which dischargesthe water condensed in the coil or jacket withoutmaterially reducing the pressure of the wort as soon as it runs clear from the mashtub is collected in the kettle. Steam is turnedon in the kettle as soon as ihe jacketedbottom is covered with wort. This wort, andthat continuously running in is then heated toand kept at about 70° R. (190° F.) in orderto destroy the action of the diastase and preventfurther saccharification in the wort taking the kettle is full or nearly so, steamis further turned on and the wort brought toboiling and boiled for one hour when it shouldshow a good break. During this boiling
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectencyclo, bookyear1908
