Views: 67 Author: Site Editor Publish Time: 2023-02-15 Origin: Site
The first stage of craft good beer
Malt crushing: 10 minutes before crushing, add 5% of the weight of the malt to wet the surface of the malt. When there is no obvious water droplets on the surface of the malt, it can be crushed. Add the malt into the hopper and start crushing. During the crushing process, take samples at any time to detect the crushing situation of the malt. According to the thickness of the malt crushing, adjust the distance of the grinding disc and the feeding amount appropriately. The ratio of coarse and fine particles is 1:2.5.
Saccharification process: start stirring in the saccharification tank, put the crushed malt powder (measured by 12°P wort, about 12Kg) into the saccharification tank, stir evenly, stop mixing, and keep at 37°C for 20 minutes. Start mixing, turn on steam heating, heat up to 50°C~55°C at a rate of 1~1.5°C per minute, stop mixing, and keep at rest for 40 minutes for protein decomposition. When the protein stopped, start mixing, pump the gelatinized mash into the saccharification tank, heat the mash to 65°C, stop mixing, and keep it at rest for 70 minutes for saccharification.
Heat up and kill the enzyme: start mixing, turn on steam heating, raise the temperature to 78°C at a rate of 1~1.5°C per minute, stop stirring, keep at rest for 10 minutes, and wait for filtration.
Filtration process: start saccharification, filter mixing, pump the saccharified mash into the lauter tank, pump the mash, stop mixing after the saccharified mash is uniform, and finish the mash, stop for 10 to 15 minutes, and allow it to form a natural filter layer. After the static time is up, open the filter material valve, the return valve, and start the pump, so that the wort is refluxed in the lauter tank for 5~10 minutes. Pay attention to the backflow, and the flow rate of the pump is adjusted to 20%~30% of the maximum flow rate. After observing the clearness of the wort through the sight glass, close the reflux valve, open the filter valve to the mashing tank, and pump the wort into the mashing tank. The flow rate of the pump starts to be 20%~30% of the maximum flow rate. When gradually increasing the flow, the flow control should maintain a balance between the filtered wort and the wort from the discharge valve. After 20 minutes of filtration, sample the original wort concentration.
The second stage of craft good beer
Wort boiling: After the wort is filtered, open the large steam valve and start to boil. The wort boiling starts timing. The boiling time is 90 minutes, and the wort is always in a boiling state; control the final wort concentration after boiling. To meet the requirements, it can be extended appropriately. After the wort was boiled for 5 minutes and 10 minutes before the end of boiling, bitter and aroma hops were added, and the heating was 40g (0.04%) and 20g (0.02%).
Wort whirlpooling: After boiling, close the steam valve, open the mashing boiler discharge valve and tangential injection valve, and turn on the wort pump, circulate in the whirlpool tank for 10 minutes, settle for 30 minutes, and then cool the wort .
Wort cooling: The boiled wort is pre-cooled to minus 6 degrees in an ice water tank (ethanol and water as a mixed medium) and rapidly cooled to the fermentation temperature through the heat exchanger pipe fittings. The fermentation temperature varies according to commercial yeasts. The commonly used ones are generally below 20 °C, most of which are in the range of 9 to 15 °C.
Add yeast and pour in wort: Quickly add pre-activated yeast to the sterilized pipeline in advance, and use a pump to pump the wort cooled to about 9°C into the fermenter, and add yeast to the fermenter. After all the wort is poured into the fermenter, oxygen is continuously introduced for about 5 minutes, so that enough oxygen is dissolved in the wort.
Fermentation process: When entering the fermenter, the concentration of wort is about 9~12°P, the pre-fermentation is about 4~5 days, and the concentration of wort drops to about 4.5°P. There is no need to control the pressure in the tank. If the environment is clean, it can be opened. Mouth fermentation. Post-fermentation, mainly anaerobic fermentation, must keep the jar sealed, the temperature should be controlled at 12~15℃, keep the fermentation for 7~10 days, let it naturally increase the pressure to about 0.1kpa, when the post-fermentation has no obvious diacetyl taste , the fermentation is over.
Cooling process: When the fermentation is over, it should be cooled and cooled, and the speed should not be too fast. If the cooling speed is too fast, the feed liquid next to the jacket will easily freeze, so that the yeast and some residues cannot be naturally precipitated, resulting in the beer being easily turbid.