How to brew beer?

The main raw material for brewing beer: malt, hops, yeast, water.

Step 1: malt milling

Add water before milling the malt to make the malt moist and achieve the purpose of breaking the hull without breaking. The husk of the malt is used as a natural filter layer when the wort is filtered.

Step 2: Mash process

Mash process is a process in which malt content continues to dissolve and decompose under the action of enzymes.The aim is to soak malt mash process of soluble substances out and create conducive conditions for all kinds of action of the enzyme, so that the insoluble substance into soluble substance dissolved out under the action of the enzyme.

According to the ratio of material to water 1:4, add water to the mash tun  and heat it to 37 ℃. Add the crushed malt to the mash tun and continue heating for 20 minutes.

According to the ratio of material to water 1:4, add water to the mash tun and heat it to 37 ℃. Add the crushed malt to the mash tun and continue heating for 20 minutes. When the temperature reaches 53 ℃, the protein is decomposed into low-molecular nitrogen-containing substances, and then the heating is continued for 30 minutes. When the temperature reaches 65 ℃, keep it for 30 minutes, β-amylase fully degrades the starch, then heat to 72 ℃, keep it at 72 ℃ for 40 minutes, let the α-amylase fully decompose starch, and then heat up to 78 ℃.

Filter after mash process. Then spread a layer of warm water in the lauter tank to facilitate filtration.

After the wort passes through the filter tank to remove the lees, the boiling time is generally 90 minutes, divided into 3 stages, preheating, initial boiling and final boiling. The hops are added for the first time after 5 minutes of initial boiling, the second hops are added 45 minutes before the end of boiling, and the third hops are added 10 minutes before the end of boiling. When adding hops, follow "bitter first and then fragrant".

When the boiling is completed, the wort enters the whirlpool tank, and it is allowed to stand for 20 minutes in the whirlpool tank, to remove unnecessary hop residues and insoluble proteins.

After the clean wort comes out of the whirlpool tank, it enters the plate heat exchanger for cooling, and the wort is cooled to 6-8℃. When the wort enters the fermentation tank, oxygen is dissolved in the whole process, so that the wort absorbs an appropriate amount of oxygen and provides the material conditions needed for the yeast to synthesize its reproduction. After the wort into the fermentation tank for 5 min, yeast is added.After the fermentation starts, keep it at 6-8℃ for 3 days, then naturally heat up to 10℃, and keep this temperature for the main fermentation. After 3-4 days, the temperature in the tank drops to 5℃ or continues to drop. If it stays at 5℃, keep it at this temperature for 24 hours, discharge the yeast, and then cool down to -1-0℃ at a rate of 0.1℃/hour. (If not stay at 5℃, then to 0.1℃ / hour cooled to -1-0℃. After 24 hours, the second discharge yeast, storing at -1-0℃ for 10-15 days, and then filter.