Wort pre-cooling to increase the wort quality and as an important element for special hop aromas
Design & operational safety
The wort pre-cooler is integrated into the knockout pipe in front of the whirlpool. The wort is cooled down by 10 - 15 K.
Low TBZ - High flavour stability
The pre-cooling of the wort during beating significantly reduces the thermal load on the wort during the necessary rest in the whirlpool. The effects can be seen above all in the reduced formation of ageing-relevant extender aldehydes, which has a positive influence on flavour stability.
Lower DMS values
At the same time, the replication of undesired free DMS from DMS-P (SMM) is reduced, which can no longer be effectively stripped out during whirlpool rest due to lack of evaporation. By pre-cooling the wort, an important contribution to the desired low DMS values in the finished beer can thus be achieved.
Increased hop aroma
Particularly in the case of late hop addition directly into the whirlpool, known as late-hopping, wort pre-cooling makes a major contribution to a balanced and rounded hop aroma in the finished beer due to the reduced evaporation and isomerisation processes.