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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The boiling also sterilizes the wort, makes it more concentrated and provides an opportunity for the hops to be added.  2, record 1, English, - boiling

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

L'ébullition permet la précipitation des matières azotées, la destruction des diastases, la stérilisation et la concentration du moût.  3, record 1, French, - %C3%A9bullition

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Following boiling, the spent hops and coagulated protein "trub" are removed by straining through "hop jack". In breweries that use pelleted hops instead of hop flakes the hop jack is by-passed. The hot wort is allowed to settle in a hot wort tank to remove the remaining trub. The hot wort is then cooled to about 10 degrees C by passage through a plate cooler.  2, record 2, English, - coagulated%20protein

Record number: 2, Textual support number: 2 CONT

Upperdough: The sludge on top of the layer of grains in a straining tank, consisting of finely divided light particles, mostly coagulated protein.  3, record 2, English, - coagulated%20protein

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Après la cuisson, on enlève la drêche de houblon et les protéines coagulées (cassure) en filtrant le moût dans un panier à houblon. Dans les brasseries qui se servent de granulés de houblon plutôt que de flocons de houblon, le passage dans le panier à houblon n'est pas nécessaire. On pompe le moût chaud dans un réservoir où se produit le dépôt du reste de la cassure. Puis, on refroidit le moût vers 10 degrés C environ en le faisant passer dans un réfrigérant à plateaux.  2, record 2, French, - prot%C3%A9ine%20coagul%C3%A9e

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

After separation, the wort is transferred to a vessel called the kettle or copper for boiling, which is necessary to arrest enzyme activity and to obtain the bitterness value of added hops.  5, record 3, English, - brew%20kettle

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le moût, d'abord recueilli dans un réverdoir, est ensuite pompé dans la chaudière à cuire où l'ébullition va le stabiliser et le stériliser. Enfin, il va recevoir le houblon qui lui donnera son amertume et son parfum.  5, record 3, French, - chaudi%C3%A8re%20%C3%A0%20bi%C3%A8re

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Most diagrams of boiling kettles show a straight-sided kettle with a round bottom and interior steam jackets/coils. Some are also direct-fired. However, one diagram shows the same type of kettle, sans steam internal steam coils or flame. This one draws from the bottom of the tank and pumps the wort through an external housing containing steam coils(called a calandria). The wort is then passed back through the MIDDLE of the tank(below the wort level) and shot through a "boiling fountain" to a point above the wort level where it is dispersed by an adjustable spreader and allowed to fall onto the surface of the wort.  3, record 4, English, - boiling%20fountain

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

On utilise le terme «réfrigération» pour décrire le processus de transfert du houblon de la chaudière à la cuve de fermentation. Le moût est pompé de la cuve d'empâtage et passe dans un surcuiseur rempli de houblon en feuilles. Ce processus rehausse la saveur houblonnée du moût en ébullition.  3, record 4, French, - surcuiseur

Record 4,  Textual support,  Spanish