Wort boiling process. Trub is a heterogeneous complex formed from a .

Wort boiling process. Mar 1, 2023 · The boiling process of wort is a very demanding step in brewing. Let’s take a step back to determine the main differences between the two. Wort boiling happened in brewing kettle is an important process. Wort boiling operation techniques involve many issues such as boiling time, boiling strength, hop additions After the boiling is complete, the wort is then cooled and transferred into a fermenter, which is another important part of the brewing process. Mashing starts from a mash and ends with the wort. Boiled wort quality decided the final beer quality in some way. These include: Nov 20, 2020 · Boiling wort is a critical process in producing beer. The wort boiling process is optimized by dividing it into discrete stages: the wort can be held at a constant temperature near boiling but can also be vigorously boiled. Boiling fixes the carbohydrate content of the wort by inactivating residual enzymes responsible for carbohydrate and protein degradation that may have survived mashing or sparging. The wort boiling process should not be underestimated, because it plays a crucial role in wort production by serving numerous vital objectives. This innovative system significantly reduces energy consumption during wort boiling, making it an essential addition to any modern brewery focused on energy saving. It’s an essential step in beer production, ensuring that brewers obtain a clear liquid that’s ready for boiling and fermentation, leaving behind the grain husks and other solid residues. Protein Z was precipitated by binding with small size specific fragment (s). What is the purpose of fermentation in beer brewing? Dec 1, 2021 · Wort boiling; a fundamental aspect of the brewing process, unique to beer brewing. The first improvement tool re-fers to a reformulation of the different boiling phases. However, these still Apr 26, 2025 · As wort is collected into the wort kettle, the process of heating the wort can begin as soon as the heating element in the kettle is fully covered with wort, whether this is the bottom of a direct fired kettle, the elements of an electric kettle, or the bottom steam jackets (see also Section 3. Boiling lowers the pH level in the wort, by which a proper environment will be created fot hops utilization. So now you imagine a beer with no carbonation, bite, and clarity. Evaporation & Wort Boiling IBD/BFBi Midlands Section Engineering Symposium on Heat Transfer and Refrigeration Jan 17, 2016 · In general, the boiling process of wort is an indispensable part of beer brewing, which is directly related to the taste, flavor, and quality of beer. Sep 28, 2022 · Wort is a brewing term that essentially means unfermented beer. We will see how heat is transferred into the wort, the types of equipment that are used to conduct that heating, and learn some of the chemistry that occurs to the compounds as Wort sterilization. This process has a significant impact on the properties of the final product. Once the wort is separated, it is transferred to a kettle and boiled. Boiling wort is just as important as any other step in the brewing process. And due to the low fermentation process, nobody would want to drink this beer and wort simply tastes bad and light. 1. Therefore, you can reduce production costs while at the same time ensuring top wort quality with an optimally coordinated system. It is therefore hardly surprising that a great deal of effort has gone in to reducing energy consumption and recovering energy from boiling. Boiling wort provides enough pasteurization units to render the wort free from any bacterial contamination. An efficient way of reducing energy demands is to use continuous wort boiling, where the energy used for boiling is used for heating up the incoming wort in a multistage process. [8] It is suggested that "browning" or the Maillard reaction is the main change that occurs during kilning. This process typically lasts between 60 to 90 minutes and has a Efficient wort boiling system GEA QBOIL® Wort Boiling System GEA QBOIL® integrates the advanced technologies of fed-batch, fractionated boiling, and rectification into a single, highly efficient process. Many complex reactions take place during wort boiling including volatile removal, hop isomerization, protein denaturing and flocculation, sterilization Jan 1, 2012 · A comprehensive novel sweet wort proteome map was constructed. Prenylflavonoids, flavonoids and their O-glycosides were determined by liquid chromatography coupled Jan 1, 2001 · Wort Boiling Objectives The wort boiling process suits to obtain the following objectives (Narziss, 1978; Hough et al. This was the result of the pilot tests recently carried out by GEA in cooperation with the brewing academy of Warstein Brewery. Standard brewery wort contains approximately 90 percent carbohydrate, which consists of sucrose, fructose, glucose, maltose and maltotriose, together with dextrin material. It should be vigorous and intensive. Mastering this skill allows brewers to control the bitterness, aroma, and flavor profile of the beer. Hops give beers the crisp Oct 15, 2020 · The boiling process is done for the wort sterilization to remove unwanted microorganisms and also to stop the chemical and enzymatic activity. Helpful for the dissolution and transformation of hop components, and the formation and separation of protein-polyphenol complexes The polyphenolic substances in hops and malt are completely dissolved in wort and combined with proteins Optimisation of Wort Boiling by Process Reformulation and Design The current article introduces two possible optimisation tools for wort boiling. Apr 14, 2024 · Maximizing the boil duration in brewing is crucial for achieving optimal results in flavor extraction and beer quality. Apr 2, 2023 · Whirlpooling beer is a technique primarily utilized by commercial breweries but has also gained popularity among home brewers. The wort boiling process holds immense importance in the brewing industry, as it directly affects the quality and characteristics of the final product. Wort boiling process (after Kettle Full) lasts between 60 and 120 minutes. Maillard reactions associated with the malting and brewing process occur primarily during the kilning of malt and during the wort boiling process. Wort Boiling – Calandrias A calandria is a closed vessel penetrated by pipes so the each don’t mix – Its essentially a shell and tube heat exchanger Internal Calandria Still common place Thermally efficient Tubes need to be covered before heating – the kettle almost be full causing a delay in process time. Perfect for home brewers looking to Nov 15, 2016 · In this chapter, we will uncover the process that occurs during the boiling of the wort. , home Jun 10, 2022 · Wort boiling is a key step in the beer brewing process. Nov 10, 2023 · Technically, it’s not “beer” until we add hops – so a better question is, what is wort, and why do we boil it during the brewing process? Wort is the sugary liquid we’re left with after we mash grain to turn starch from grains into fermentable sugars. Nov 20, 2024 · Our technical team is here to guide you through the wort boiling process and help optimise your brewing aids. The chemical process responsible for these changes is called the Maillard reaction. The wort boiling operation technology involves many issues such as boiling time, boiling strength, hop addition, additives, wort concentration, pH value, and the composition of the finalized wort. The wort in the kettle is first heated from wort separation run off temperature, which is between 65°C and 78°C, to boiling (usually just above 100°C, at atmospheric pressure because of the dissolved solids). Let’s talk more about how this happens. Discover the essential role of wort in beer brewing with our comprehensive guide. As reported by Levis and Young, wort is boiled in a wort boiling “kettle” to inactivate enzymes, remove undesirable flavor Abstract: Boiling the wort is a crucial step in brewing that combines science and craft to ensure the beer’s quality, flavor, and stability. Apr 25, 2024 · The boiling process facilitates a number of functions: [1] the extraction and transformation of hop components formation of polyphenol-protein complexes production and removal of unwanted flavour compounds thermal destruction of cells thermal destruction of enzymes. By a clever variation of the ratio between pump around velocity (turn rate) and evaporation velocity (evaporation rate) the advantages of a flash evaporation are The major objectives of the wort boiling process are summarised below. Normally, the boiling time is calculated once the wort temperature reaches 100°C. The process makes sure that the wort is free from bacteria that could contaminate or ruin the final product. Wort boiling has the highest energy requirement of any of the brewing processes. This is where newborn wort reaches its full potential and becomes fully developed yeast food. May 1, 2004 · Wort boiling is the most energy intensive stage in the brewing process. Simple boiling sterilizes by the temperature, by the slightly acidic Chapter 10 Wort Boiling Wort Composition Sweet wort is viscous, sweet, dense, sticky and more or less colored. Feb 17, 2024 · Additionally, the boiling process concentrates the wort, creating what is known as "sweet wort," which is ready for fermentation once cooled and yeast is added. Wort color generally increases during the wort boiling process due to Maillard reactions, reactions between amino acids and sugars. Dec 1, 2021 · Wort boiling; a fundamental aspect of the brewing process, unique to beer brewing. If, at the beginning of your boil, you see big, fluffy bits of break material in your wort, you will have visual confirmation that your pH is in the right range. There are a couple of reasons why the boil is vitally important to making beer, firstly the wort needs to be sanitised and free from bacteria. This separation Beer and brewing raw materials are a source of number of polyphenol substances with potential or proven beneficial biological efects. Nov 27, 2024 · The brewing process is energy intensive, especially in the brew house, where wort boiling is the main heat consuming process. When you cook wort, three reactions occur, each of which increases the color of the wort. Chapter 10 Wort Boiling Hot Wort Clarification At the end of the boil the wort should be absolutely clear (“bright”) but contain, suspended in it, the remains of hops and flocs of trub or hot break. The length of the boiling process influences the final gravity of the beer, which in turn affects its alcohol content. Bittering hops are often added at the boil’s start, requiring an extended period to release bitter compounds. With two separate steps, the wort is gently and efficiently boiled using the wort using an internal boiler in natural circulation. 18832/KP2019. The rate and extent to which this occurs is influenced by several factors. Historically, boiling practices evolved from ancient empirical methods to sophisticated techniques The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. ** The wort provides the necessary nutrients for yeast to convert sugars into alcohol during fermentation. For this reason considerable attention has been given to improve the efficiency of wort boiling systems. The principal malt derived volatile lost during boiling is dimethyl sulfide (DMS) which is rapidly lost through evaporation. Introduction Boiling is a fundamental phase in brewing that serves multiple purposes, from sterilizing the wort to extracting bitterness and aroma from hops. The low pH and the antibacterial action of certain hop constituents will ensure that the pathogenic, and spore forming organisms that would otherwise survive are precluded. The wort kettle is fitted with heating, either using direct fuel combustion or indirectly, using steam. The purpose of this process is to separate hop particles and trub, which is the gunk that forms in the wort during boiling, from the wort before it is transferred to the fermenter for fermentation. A brew kettle is essential for brewing beer, as it provides the vessel in which to boil the wort and separate the solids from the liquid. Wort boiling is a necessary part of beer brewing, and a series of changes occur in the process that have important implications for the brewing process. Dec 1, 2004 · Wort boiling is the most energy intensive stage in the brewing process. . Dive into the processes of mashing, boiling, and cooling, and explore how ingredients like malt, hops, and water influence flavor and alcohol content. Mar 17, 2025 · Wort boiling is a crucial phase in brewing that goes beyond simply heating liquid—it’s a transformative process that impacts beer’s flavor, stability, and quality. Prenylflavonoids, flavonoids and their O-glycosides were determined by liquid chromatography coupled Well, boiling stabilizes the composition of the wort, which is necessary to achieve “a stable, clear, great tasting beer of balanced character”. Jul 20, 2025 · Boiling the wort is a step in the beer brewing process. Jul 1, 2024 · What To Know One of the crucial steps in this process is boiling the wort, a sugary liquid extracted from malted barley. Wort Fermentation and Storage Fermentation of wort is a critical stage in beer production where yeast metabolizes sugars to produce alcohol and carbon dioxide. It is the initial step in the brewing process, where brewers carefully combine grains, water, hops, and sometimes other Sep 13, 2022 · During the wort boiling process, reducing substances such as melanomas are formed that can bind to the oxygen in the wort. Without boiling your wort properly, you won't be able to produce good, quality beer. This “stabilization” of the wort happens by the following: 1. a minimum of 102oC at atmospheric pressure (not recirculation at 100oC), of sufficient What Is ‘Lautering’ In Beer Brewing? Lautering is the process of separating the liquid wort from the solid grain material after mashing. Through the careful operation of the three stages of preheating, initial boiling, and boiling, we can get a perfect wort, laying a solid foundation for brewing delicious beer. Likewise, boiling hops adds hop flavor and aroma. It can account for as much as 60% of the total steam demand of the brewery (depending on the type of packaging operations). Traditionally, wort was boiled directly in copper kettles, but these were inefficient and required frequent cleaning. The boiling time should be determined according to the variety, process and quality of the beer in a brewery. CMa and CMc proteins were easily precipitated than other proteins. Boiling’s effect on proteins Under the favorable conditions of wort boiling, proteins and other polypeptides present in the wort will combine with polyphenols or tannins. New are getting around this. Typically lasting between 60-90 minutes, the boil plays a vital role in various aspects of the brewing process. [9] Jul 1, 2008 · This tool could be used by every brewer to predict the effect of boiling process changes on the wort. May 23, 2013 · The chemical and physical processes — known collectively as kettle reactions — that are at work in boiling wort are important contributors to beer quality. The trubaceous matter (hot break) which What is beer wort? **Beer wort is the liquid mixture created by steeping malted grains in hot water and extracting their sugars, proteins, and other compounds. This process has a major impact on the characteristics of the final product. It is beer before it is the beer that we drink. 2. Formation of flavour compounds and colour development Our Whirlfloc™ range ensures more rapid and consistent coagulation of wort hot and cold break proteins, thereby optimising trub formation, reducing expensive wort losses (in poorly compacted trubs) and ensuring bright, clear and consistent worts for fermentation. This process involves sterilization, hop utilization, protein coagulation, and wort concentration, all of which define the beer’s final character. Wort is known to be a ‘beer starter’. “Wort refeeding” for these particular The JETSTAR® provides an innovative process in atmospheric kettles: two-phase boiling. Alternative wort Modern wort boiling systems must work with individual process recipes, which can be divided into three phases: heating, simmering, and evaporating. Aroma hops are usually added in the last 10 to 5 minutes of boiling. Chapter 10 Wort Boiling Wort Boiling Systems Boiling is the most energy intensive operation in the brewery. Hops give beers the crisp Solid/Liquid Separation in the Brewhouse Solid/Liquid Separation Mash/Wort Separation Process Filtration and Leaching (Sparging) Technology Wort/Trub Separation Process Sedimentation (Settling) or Mar 31, 2023 · Boiling: The boiling phase of the brewing process is where the wort, which is the sugar-rich liquid extracted during mashing and lautering, is boiled with hops to create the desired flavor, bitterness, and aroma. Since the meeting of the components depends on chance encounters, the rate is increased by the mixing action of the wort, and also by their relative Before the wort can be added to the fermenter it must be cooled to the temperature at which fermentation will start when yeast is pitched. 192) Beer and brewing raw materials are a source of number of polyphenol substances with potential or proven beneficial biological effects. None of the energy audits done at the study plant has fully tackled energy use in this major energy consuming process in brew house. Plus discover what's happening during the boil to know WHY you do what you do. In addition, a boiling system term was created. Hot wort should be clarified as soon as possible before cooling, not removing the hot break (trub) and hop solids will cause problems downstream. In pilot brews of Czech pale lager (200 l) the behavior of hop-derived polyphenol substances during wort boiling process in various hopping regimes was studied. Firstly, boiling sterilizes the wort, eradicating any harmful microorganisms present, thus preventing contamination that could spoil the final product. 2. The bitterness in beer is developed by adding hops to boiling wort. One aspect of the brewing process shared by nearly all brewers is boiling the wort. Dec 29, 2022 · Boiling the wort during the brewing process serves several important functions, including reducing enzyme activity, extracting hop resin, isomerizing hop composition, concentrating the wort, sterilizing the wort, and adding liquid excipients. Boiling coagulates proteins – When you boil it encourages wort proteins to combine with tannins and form clumps. Oct 27, 2022 · Wort boiling is a key step in the beer brewing process. Boiling timeTo determine the wort boiling time, the wort concentration should be mastered according to the wort boiling intensity, so as to achieve the final wort Wort boiling happened in brewing kettle is an important process. These are referred to as “hot” and “cold break,” respectively, or “trub,” the German for sediment or clouding. The principal biochemical changes that occur during wort boiling are as follows: Sterilization Although the wort separation and sparging processes are normally conducted at elevated temperatures (76‒80°C, 169–176°F), wort entering the kettle Dec 7, 2023 · Hop addition during boiling Most brewing recipes include one or more hop additions during the wort boiling stage, the standard time for adding hops. In fact, the symbol for brewing has long been the kettle used for boiling, easily the most recognizable feature of any brewery. More modern designs include kettles with internal steam coils or external heating jackets to improve heat transfer efficiency. To provide these three phases, an internal calandria usually relies on additional wort circulation pumps. Wort contains the sugars, the most important being maltose and maltotriose, [1] that will be fermented by the brewing yeast to produce alcohol. Moreover, understanding the intricacies of wort boiling is essential for achieving consistency in batch production and meeting customer Chapter 10 Wort Boiling (book excerpts) Following wort separation and extraction of the carbohydrates, proteins, and yeast nutrients from the mash, the clear wort must be conditioned by boiling in the wort kettle, also known as a wort copper. Dec 10, 2014 · Boiling and Cooling Boiling the Wort Once the first runnings of wort are collected and then combined with sparged wort it’s time to start the boil. 65. Chapter 10 Wort Boiling Kettle Additives Hops Hops or hop products are introduced to the brewing process during boiling. This rapid cooling not only halts the enzymatic reactions initiated during mashing and boiling but also helps in achieving the optimal temperature range for yeast activity. Our wort boiling guide comes from the chemistry and physics perspective. 4, Wort Boiling). Although steam is by far the most applied method of imparting heat to brewing operations, other heat transfer methods used include direct-fire gas, electric immersion elements, and even pressurized hot water. As no-boil brewing gains interest and extended boils remain popular for some big beers, we wanted to get the views of what these experts do when the heat is cranked under the kettle. We’ll see how heat is transferred into the wort, the types of equipment that are used to conduct that heating, and learn some of the chemistry that occurs to the compounds The boiling of wort is the most energy-intensive process during beer production. The principle wort bacteria are Lactobacillus and they are easily killed by heat. , 1982; Narziss et al. A 30-minute boil effectively sterilizes the wort, ensuring safety and quality by eliminating harmful microorganisms. Wort Boiling – Energy Recovery – Alternative Solutions There are several potential methods of recovering heat from the wort boiling process, or recycling energy within the wort boiling system (which will also eliminate odour emission). In pilot brews (200 L) of pale lager beer with different hopping regimes and wort boiling systems, 15 carbonyls were monitored Jul 30, 2021 · In this chapter, we will uncover the process that occurs during the boiling of the wort. Read our brewing boiling tips, learn how to make better beer. During boiling, it is necessary to reduce the content of high molecular weight nitrogen in the malt. Beer and brewing raw materials are a source of number of polyphenol substances with potential or proven beneficial biological efects. So, except for the design of brew kettle, how can we control the wort boiling process well?1. Wort is boiled for numerous reasons, including sanitation, to eliminate undesirable compounds, to extract bitterness from hops, flavor development, and more. Jun 8, 2018 · In some cases, boiling wort can help achieve a darker color and a rich, caramel flavor in the wort. Jul 9, 2021 · Wort boiling has many important functions. The brewer has many options that determine the final profile of the hops in the beer. Sep 12, 2022 · Since the act of boiling wort will reduce the pH somewhat as the calcium and phosphates in your grain combine and precipitate, you run the risk of leaving proteins in your wort which will later cause clarity problems and possibly some fermentation issues as well. (6) Efficient coagulation is favoured by a high wort pH,(1) the presence of sufficient protein, and good wort boiling conditions, i. Learn how this sweet, syrupy liquid—crafted from malted grains, water, and hops—forms the foundation of delicious brews. Plate heat exchangers are ideal for this process due to their ability to quickly transfer heat from the hot wort to a cooling medium, typically water or glycol. In addition, it makes sure that your malt is broken down into the right type of sugar. During this process, hops are added to the boiling liquid to impart bitterness, flavor, and aroma to the beer. In pilot brews of Czech pale lager (200 l) the behavior of hop-derived polyphenol substances dur-ing wort boiling process in various hopping regimes was studied. It’s when the real magic happens transforming the grainy liquid into a concoction that resembles our beloved beverage. During the boil these clumps get bigger and eventually become big enough to fall out of solution. Contact us today for expert advice—because every great beer starts with a perfect boil! Boiling of wort drives off volatile wort compounds, including dimethyl sulfide, aldehydes, and hydrocarbon components of the hop oils. It takes at least one hour in the occupancy graph (plus the heating to boiling temperature time) and spent around 30% of all energy Wort Cooling After the boiling, the wort is cooled by a heat exchanger and solid materials, precipitated proteins, spent grain, and spent hops, are removed and the clear liquid (hopped wort) is ready for fermentation. The process of wort boiling The reasons for wort boiling were covered in Technical Summary No 2 published in the February edition of The Brewer International. The objectives of the process are: Wort sterilization, Enzyme deactivation, Protein During the boiling process, the wort obtained is heated to 100°C and hops are added, which sterilises the wort, precipitates lees and makes the hop bitters soluble. The bitterness keeps the beer from being too sweet and the flavor The optimal pH for break formation is 5. So, except for the design of brew kettle, how can we control the wort boiling process well? Boiling time May 14, 2024 · [6] [7] During brewing, kilning, mashing and wort boiling processes can produce melanoidins, ketones and other antioxidant substances through the Maillard reaction. Nov 6, 2006 · In this short review, we will focus on recent developments in the brewhouse and, more specifically, the wort boiling process, compared to classic wort boiling. Boiling also sterilizes the wort, removing any potential pathogens. A good boil drives off SMM and hence less chance of DMS in your final beer. Excessive boiling can lead to the loss of volatile hop aromas and a caramelized flavor in the beer. In this regard a study was made of the wort boiling process and related technology of the energy recovery systems used at Tusker Chapter 10 Wort Boiling Kettle Additives Hops Hops or hop products are introduced to the brewing process during boiling. Wort boiling requires the most energy of any brewing process, accounting for up to 60% of a brewery's total steam demand. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head (froth (DOI: 10. This is the first report of a proteome analysis during wort boiling process. What happens in the wort kettle? Wort Boiling - during the wort boiling process, thermal denaturation causes coagulation of protein to form hot break. Mash and Wort Are the Beginning and End of the Mashing Process Before we get into more specific features of wort and mash, I would like to emphasize their principal difference. Products of the Maillard reaction influence the color, flavor and aroma of the finished beer. Depending on when the hops are added to the boil, they can contribute the characteristic bitter flavor or provide the characteristic aroma and flavor to beers. Prenylflavonoids, flavonoids and their O-glycosides were determined by Oct 23, 2018 · This sweet wort will be transformed as we add hops in our boiling period and later when we add yeast to begin our fermentation process during which the wort finally becomes beer. For homebrewers, it's important to understand what wort is and how it factors into the beer making process. Mar 23, 2024 · Boiling wort is an essential step in the brewing process, offering a myriad of benefits crucial for creating high-quality beer. Mar 12, 2023 · The boil, the fourth essential step in brewing beer, is the main event on brew day. Nov 28, 2023 · GEA, a pioneer in brewing technology, is presenting a groundbreaking innovation for wort boiling at this year's BrauBeviale: The new GEA QBOIL process reduces energy consumption in this process step by 60% compared to conventional systems without energy recovery. Melanoidins produced by the Maillard reaction produce color compounds that darken beer. From a chemical point of view, the boiling of wort is the most complicated part of the whole winemaking process. The wort sugar profile depends on the raw ingredients (mainly barley malt) and wort preparation procedures, and After boiling, the hot wort must be rapidly cooled to a temperature suitable for fermentation. During boiling process, the volatile compounds are removed in vapor and the off-flavor and odor of the wort are also removed out. A basic understanding of kettle reactions will take you a long way in brewing. Chapter 10 Wort Boiling Biochemical Changes The purpose of wort boiling is to stabilize the wort and extract the desirable components from the hops. Superheated wort is relieved while the extent of fl ash evaporation depends on the difference between boiler temperature and the component’s boiling temperature at the given process pressure. Alternative wort boiling technologies, such as low pressure boiling and high temperature wort boiling, have been studied in detail during the last decades, with a focus on the reduction of primary energy consumption Apr 26, 2022 · Introduction of wort boiling Wort is an unfermented beer. Both the boiling and cooling stages are accompanied by precipitation of solid materials. This feature covers the methods used to achieve wort boiling. Boiling: A crucial step in the brewing process where the wort is heated to sterilize the liquid, extract flavors from hops, and enhance the overall stability of the beer. It consists of extracts of malt, which is from the grain mash, and water. Electricity is mostly used by breweries with limited production, i. , 1982a; Miedaner, 1986; Enari, 1991; Narziss, 1992 Mar 7, 2024 · When the wort is rapidly cooled after boiling, it undergoes a crucial transformation that sets the stage for the fermentation process. e. The most important effect of boiling wort is to reduce the activity of residual enzymes after the mashing process. Trub is a heterogeneous complex formed from a Wort (/ ˈwɜːrt /) is the liquid extracted from the mashing process during the brewing of beer or whisky. Brewers take these elements and Feb 5, 2018 · The current article investigates the impact of wort refeeding between the boiler and the wort kettle on the efficiency of unwanted flavor compound evaporation. udjl2 0t osr n8z1p amxmm dm w1b ku 3eri j9ke