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<code>
Time differential = (60 min x 51°C)/4000 min) = 0.765
</code>
and finally the <code>0.382765</code> number is used to determine how much SMM is left over:
<code>
Using the exact same wort composition but with a 60 minute boil, this example in "Principles of Brewing Science: A Study of Serious Brewing Issues" computes only 92 µg/L of DMS, mostly because a lot more of the SMM is converted to DMS during boiling, leaving less SMM to convert to DMS during cooling. Even with the higher SMM during cooling in the heat pasteurized wort example, that hardly seems fair considering that the half-life of SMM is ~300 minutes at the pasteurization temperature of 82°C.
===Considerations for Historical Examples of Raw Ale===