Abstract
Material balances have been constructed for lipids during wort preparation in commercial breweries. 4–5% of malt lipids were released into the wort using the mash filter, 1·0% with the lauter tun but only 0–3% with the mash tun. Up to 30% of malt lipids may be oxidised during mashing. Hop products make a contribution to the lipids in the copper though these lipids are not readily extracted. Efficient removal of spent hops and hot break will ensure a low level of wort lipids in the fermentation vessel.
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