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.

Back to article

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.

Back to article

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.

Back to article