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Wort–1
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SAMPLING
Wort analysis may be required, or desired, with a vari-
ety of worts produced under different conditions. They
may be of commercial plant origin or from pilot-plant
malt analytical mashing. They may or may not have
been kettle-boiled and hop-treated and may or may not
have resulted from all-malt mashing, malt-adjunct mash-
ing, or from liquid adjunct supplementation. They may
vary from the high-gravity worts common to some com-
mercial practices to the low gravities characteristic of
laboratory mashing for malt analysis.
Essentially, all worts have one thing in common—
they are not completely stable and are subject to micro-
bial, physical, and chemical deterioration. Precipitates
may form and color may develop, both being time- and
temperature-dependent. Accordingly, cooling rates,
clarification procedures, and handling of wort samples
must be standardized before comparison of analytical
results can be made. This is particularly important with
worts that have not been kettle-boiled and with plant
worts, where substantial time may elapse between
sampling and some of the analytical procedures
requested.
Take sample of plant wort of sufficient size for analy-
ses to be made and store in refrigerator until used or, if
necessary, fill beer bottles with the wort and pasteurize
them. Mix sample well before removing portions for
analysis. Attemperate wort to 5–8°C, decant from any
sludge which may have formed, and filter at 5–8°C
through filter paper.
1
If wort filtrate is not brilliant, filter
it once more. Do not use filter aid except for the portion
of filtrate that is to be reprocessed for color determina-
tion (see
Wort-9).
Note
Caution brewery production personnel against allow-
ing wort samples to stand for any length of time at ambi-
ent temperature. They should be covered, e.g., with foil,
to guard against accidental contamination and kept cold
until brought to the laboratory.
1
Filter paper—use currently available filter paper or paper from Ahlstrom,
which is located in Helsinki, Finland.
1958, rev. 1976, 2010
doi: 10.1094/ASBCMOA-Wort-1

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