BrewingTechniques
Table I:Composition of cold trub.*
Extract Difference   
Fine/Coarse Grist (%)
  4.7 2.1 1.3
Amount of cold trub
(dry weight) (g/hL)
30.9 27.3 22.1
Cold trub composition
Protein (%)
53.6 50.6 52.7
Polyphenols (%) 11.4 25.4 25.5
Carbohydrates (%) 33.4 21.2 21.0
 *Data from reference 1.
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Table II: Cold trub precipitation in a Munich Helles Bier (from which hot trub has been removed).*
Wort Temperature
°F     °C
Cold Trub Precipitated
(g/hL)
Percentage of Total Cold Trub
176     80 1.5 6.8
140     60 2.4 10.6
104     40 4.2 18.7
86     30 6.5 28.5
68     20 13.1 58.0
50     10 19.3 85.3
41     5 21.5 95.1
32     0 22.6 100.0
*Data from reference 4.
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Table III: Mash process and amount of
cold trub produced (g/hL).*
Temperature
(°F)    (°C)
Single
Decoction
Double
Decoction
Triple
Decoction
Step
Infusion
41    5 20.3 18.9 18.3 22.8
32    0 21.5 21.3 19.4 23.8
*Data from reference 3.
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Table IV: Amount of cold trub removed using the settling tank vs. the flotation method.*
  Knock-out wort
Settling Tank
Flotation
Cold trub (g/hL)
   Amount removed (%)
19.7
 
13.1
33.5
8.7
55.7
Cold trub composition
   Protein (%)
49.1 45.0 39.1
Polyphenol (%) 21.7 21.8 26.1
Carbohydrate (%) 27.3 31.3 31.9
 *Data from reference 3.
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