|The first step is to make malt.|
By making malt, the starch in the malt is converted into fermentable sugar. The first step in this process is to use a pair of rollers to smash the malt and roll apart the kernels. The crushing process requires a precise trade-off: the more kernels that are crushed, the more sugar can be obtained from the wheat kernels; but if too many kernels are crushed, the seed coat outside the kernels will also fall off. Will cause thick mash. If the proportion of crushed kernels is correct, when the process of making mash is completed, all the seed coats will form a filter bed, which can filter all solids in the liquid. However, if there are too many broken seed coats, it will cause clogging, resulting in inability to filter the liquid, that is, thick mash.
|Next, the crushed wheat grains are sent to the mash filter barrel through the feed pipe.|
This insulated container is equipped with a hydrator, which can spray hot water on the incoming wheat grains. This step can avoid dry areas in the mash, because the presence of dry areas will cause sugar loss. Wet wheat kernels should be kept in the mash filter bucket for one hour. Because this container is insulated, the temperature can be maintained at about 65 degrees Celsius. The purpose of making malt is to convert the starch in malt into fermentable sugar for the next step of brewing process. Starch is a polymer formed by many glucose molecules chained together. These molecular chains must be decomposed into molecular chains containing only two or three glucose molecules before fermentation can proceed. As we said earlier, malt contains enzymes that can help transform starch. There are two enzymes in malt: alpha amylase and beta amylase. Alpha enzyme can break down long molecular chains of starch in half. Beta enzyme can "cut" several molecules from both ends of the starch molecular chain at a time to achieve the purpose of decomposition. Only when these two enzymes work at the same time can the conversion be completed in a reasonable time. However, there is a limitation: the temperature range with the strongest alpha enzyme activity is 65 to 67 degrees Celsius, while the temperature range with the strongest beta enzyme activity is 52 to 62 degrees Celsius. Therefore, the temperature and duration of the mash must be carefully controlled to ensure a good conversion effect. The last two steps to complete the mash making process are filtration and water spraying. After the liquid is drained from the bottom of the mash filter barrel, it must return to the top so that it can be filtered through the vinasse seed coat. Then pour hot water on the wheat kernels to make sure all the sugar is washed away. This process is called water spraying. The production of mash is a magical process. Before the mash was made, the wheat grains were not sweet at all, but after the mash was made, the liquid that flowed out was sweet and sticky. Next, this liquid, which mainly contains fermentable sugars, is boiled.
200L copper brewing equipment
|The next step is called boiling.|
After boiling, the boiled wort can be obtained. Before boiling, pour the liquid obtained from the mash into a huge wort dipping pot. The capacity of the boiling pot used by the Carolina winery exceeds 2,270 liters. This is a steam-jacketed wort dipping pot. This pot has two walls, and steam circulates in the interlayer. This ensures uniform heating, because the bottom and sides can be heated. Raise the temperature to allow the liquid to boil completely and maintain this temperature for 90 minutes. At the beginning of boiling, add hops. These hops are called boiled hops and are used to increase the bitterness of beer. The bitterness in beer is caused by some acids. It is not easy to extract these acids from hops. This is why it takes up to 90 minutes to boil. The oil that produces the flavor and aroma of hops is very volatile and evaporates quickly, so boiling hops will only increase the bitterness of the beer. The flavor and aroma are added later. Depending on the type of beer being brewed, more hops can be added in the final stage of boiling. These hops are called conditioning hops. Usually, hops are added about 15 minutes before the end to increase the flavor of the beer. The hops are added a few minutes before the end to increase the aroma of the beer. The oil in the hops will give beer a unique hop smell. These oils are the most volatile, so just soak these hops in hot wort for a few minutes, and these oils can be extracted, just like making tea. . In order to ensure the consistent taste of each batch of beer, the same amount of the same hops needs to be added at the same time during each boiling process.
Stainless steel fermentation tank
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