step-by-step beer brewing process?
Beer is brewed malt and water as the main raw material, rice, corn and other grains as accessories, as well as a small amount of hops as spice, after mash and fermentation brewed beer yeast rich in carbon dioxide a health drink. Beer is different from other brewed wines. The main differences are: different raw materials: different brewing methods and yeast strains. Beer has a special brewing method and the production cycle is not fixed. Some production cycles are only 14 days, and some are as long as 40 days.
The beer brewing process of beer is mainly the three processes of mash, fermentation and filtration.
The first step of mash process: mix the crushed malt and starchy auxiliary materials with warm water in the gelatinization tun and the mash tun, and adjust the temperature. After mixing the mash that has been completely liquefied in the gelatinization tun into the mash tun, it is maintained at a temperature suitable for mash tun (β-amylase and α-amylase) (62～70°C) (mash process stops) to make wheat mash. After removing the lees through the lauter tun, poured it into the kettle tank heated to boiling, adding hops, the wort adjusted to an appropriate concentration.The hot coagulum is separated in the whirlpool tank, and the clarified wort is cooled to 5～8℃ in the cooler.
The second step of fermentation: the cooled wort is sent to a cylindrical cone-bottomed fermentation tank for fermentation, and the temperature is controlled with a jacket for cooling. During the following fermentation, the maximum temperature is controlled at 8-13°C. The fermentation process is divided into a foaming period, a high foaming period, and a low foaming period. The general fermentation time is 5-10 days. The fermented beer is called tender beer, with strong bitterness, rough taste and low CO2 content, so it is not suitable for drinking. In order to make the tender beer mature, it will continue to be cooled to about 0 ℃ in the cylindrical cone bottom fermentation tank, this step is called post-fermentation. Adjust the pressure in the tank to dissolve CO2 into the beer. The storage period is from 1 to 2 months. During this period, the remaining yeast and condensed solids gradually precipitate, the beer is gradually clarified, and the CO2 is saturated in the wine, and the taste is mellow and suitable for drinking. The final step is a filter: to be clear and transparent commodity beer, beer clarifying filtration at -1 ℃. Filtration requirements are: large filtration capacity, good quality, less beer and CO2 loss, does not affect the flavor of beer. Filtration methods include diatomite earth filtration and membrane membrane filtration.
