Steps for brewing craft beer with beer equipment

Steps for brewing craft beer with beer equipment

• Sunday April-26 2020 15:58:34
• Blog

Steps for brewing craft beer with beer equipment

 

Brewing beer actually converts starch into a sugary liquid called wort, and then uses yeast to ferment the wort into beer containing alcohol. Beer brewing has the following five processes, mainly three processes: saccharification, fermentation, and aging after storage.

There are five main steps from raw materials to beer:

1. Crushing of raw materials: The malt and rice are crushed by a crusher to a crushing degree suitable for saccharification operation.
 

2. Saccharification: Disintegrate the crushed malt and starchy auxiliary materials with warm water in the gelatinization pot and saccharification pot, and adjust the temperature. The saccharification pot is first maintained at a temperature suitable for the action of proteolytic enzymes (45-52 ° C) (protein rest). After mixing the fully liquefied mash in the gelatinizing pot into the saccharifying pot, it is maintained at a temperature (62 ～ 70 ℃) suitable for the action of glucoamylase (β-amylase and α-amylase) (the saccharification stops) to produce wheat Mash. There are two methods for raising the temperature of wheat mash: leaching and boiling. Protein, saccharification rest time and temperature rise method, according to the nature of beer, raw materials, equipment and other resolutions, filter out the wort, filter the boil in the boiling pot, add hops, adjust to the appropriate wort concentration After that, it enters the spiral settling tank to separate hot condensate, and the cleared wort enters the cooler to be cooled to 5-8 ° C.
 

3. Fermentation: After the cooled wort, add yeast to the fermentation tank or cylindrical cone bottom fermentation tank to stop the fermentation, use a snake tube or jacket to cool and control the temperature. When the following fermentation is stopped, the minimum temperature is controlled at 8 to 13 ° C. The fermentation process is divided into a foaming period, a high foaming period, and a low foaming period. Generally, fermentation takes 5 to 10 days. The fermented beer is called tender beer, with strong bitter taste, rough taste and low CO2 content, which is not suitable for drinking.

4. Post-fermentation: In order to make the tender beer mature, it is sent to a wine storage tank or continuously cooled to about 0 ° C in a cylindrical cone bottom fermentation tank, and the pressure in the tank is adjusted to dissolve CO2 into the beer. The wine storage period takes 1 to 2 months. During this period, the remaining yeast and condensate gradually precipitate, the beer is gradually cleared, the CO2 is saturated in the wine, the taste is mellow and suitable for drinking.

5. Filtration: In order to make beer clear and transparent into a commodity, beer stops clear filtering at -1 ℃. The requirements for filtration are: large filtration ability, good quality, less loss of wine and CO2, and does not affect the flavor of wine. Filtration methods include diatomite filtration, cardboard filtration, microporous membrane filtration, etc.