Hot break
Term from the Brauwerkstatt brewing glossary, category “Brewing and equipment”.
Explanation
Protein and tannins that flocculate out of the wort during the boil. Shortly after the wort comes to the boil it suddenly looks like egg drop soup: that is the hot break. A vigorous boil and finings such as Irish moss help it form. In the whirlpool it settles in the middle of the kettle together with the hops.
Test your knowledge
How can you tell the hot break has happened?
- A firm white layer of yeast forms on top of the wort
- Shortly after coming to the boil the wort looks like egg drop soup
- The wort suddenly turns completely clear and dark
Show answer
Correct: Shortly after coming to the boil the wort looks like egg drop soup. In the hot break, protein and tannins flocculate. The wort then looks flaky, like egg drop soup.