Pilot scale trials have been carried out to determine the importance of evaporation during wort-boiling at atmospheric pressure. Using normal brewing materials It has been established that an evaporation of only 2% of the total volume of a wort is sufficient to produce beers of sound flavour. Further evaporation had no significant effect on the flavour or other qualities of the finished beer.
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Buckee et al. (1982) studied this question.
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