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Record 1,  Textual support,  English

Record number: 1, 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 1, English, - coagulated%20protein

Record number: 1, 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 1, English, - coagulated%20protein

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - prot%C3%A9ine%20coagul%C3%A9e

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

A sparge arm is another worthwhile brewery option. Although it does not actually save time, it does decrease the amount of effort you must spend pouring sparge water into the lauter tun. A sparge arm can be purchased ready-made, improvised from a shower head, or fabricated at home. One simple design is a perforated copper loop that lies on top of the grain in the lauter tun. It is connected to the hot liquor tank by food-grade tubing, and you control the flow of water from the hot liquor tank using a ball valve. Water is run through the copper loop onto the grain bed at a rate about equal to the rate of wort leaving the tun.  2, record 2, English, - rotating%20arm

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

After the wort has taken on the flavor of the hops they must be removed. The wort is passed through a "hop jack" or separator to remove both the hops and a large amount of the protein which was precipitated during the boil. This protein is known by the short and expressive name of "trub".  3, record 4, English, - break

Record number: 4, Textual support number: 2 CONT

The wort itself proceeds from the hop jack to the "hot wort tank", where most of the remaining trub is removed by settling.  4, record 4, English, - break

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Le moût obtenu après l'empâtage et la filtration subit une première ébullition, appelée cuisson, qui dure environ trente minutes. Il commence à se former un coagulat protéo-tannique que le brasseur appelle cassure.  4, record 4, French, - cassure

Record number: 4, Textual support number: 2 CONT

Le moût est ensuite traité par décantation dynamique ou par centrifugation, afin d'éliminer la cassure.  5, record 4, French, - cassure

Record 4,  Textual support,  Spanish