The wort boiling of beer equipment includes three links: preheating, initial boiling and evaporation, which involve different heating methods. According to the heating method, it can be divided into direct heating and indirect heating; according to the heating surface, it can be divided into jacket heating and tube heating; according to the pressure in the boiling pot, it can be divided into normal pressure boiling and low pressure dynamic boiling. For small workshops and craft breweries, atmospheric boiling is more suitable, and very few use low pressure dynamic boiling.

Knowing this, you must have a certain understanding of wort boiling, but don't be careless, there are still points that need attention in the wort boiling process.
Wort boiling time: Determine the wort boiling time according to the beer variety, technology and quality requirements.
Boiling intensity: The boiling intensity is generally between 8-10. The larger the value, the more violent the wort is tumbling, and the more opportunities for protein flocculation.
PH value: PH value is closely related to protein aggregation, wort color and flavor, PH value is in the range of 5.2-5.6, protein can achieve good aggregation effect.
The principle of adding hops: add hops in accordance with the amount and time of the hops specified in the process, and remember the adding principle of "first bitter and then fragrant, first aging and then new, first less then more"
Wort concentration: Before boiling, during boiling, and 10 minutes before the end of boiling, determine the amount and concentration of wort.

The above information comes from Shandong Zunhuang brewing equipment manufacturers, (if you need to reprint, please source www.zhbrew.com) For craft beer equipment, beer equipment manufacturers, and beer equipment, please consult Shandong Zunhuang to provide you with relevant information.