Views:1824 Author:Alice Publish Time: 2021-01-14 Origin:https://www.downtheroadbrewery.com/
The color of beer comes from raw malt, and the color change rule in the whole beer production process is as follows:
1.Feeding and saccharification: chroma formation and rise, pigment material leaching;
2.Wort filtration and washing grains: color reduction due to washing grains water;
3.Wort boils: The color deepens due to the formation of new pigments
4.Wort clarification: ibid.
5.Fermentation and filtration: due to the pigment material precipitation and filtration excellent degree decreased;
6.Pasteurization in packaging: slightly increased
1.Malt dark and light colors match
2.Malt crushing to skin broken not smashed, rice fine;
3.Separate wheat husk and wheat flour to reduce the production of pigments in the skin
4.The saccharification uses the external enzyme preparation
5.When the pH of the feed water is high, the polyphenols in the wheat husk are easy to dissolve. When the wort is boiled, the oxidation polymerization makes the color deepen. Therefore, gypsum is added in the gelatinization to improve the water quality, and the pH rise caused by the existence of carbonate hardness makes the pigment material dissolve less.
6.Alkalic water should not be used for washing waste water. Generally, lactic acid should be used to adjust it to 6.2 to 6.3. Excessive washing waste has a great impact on the chroma and will also make the bitter substances in the malt wheat skin leach, so the residual sugar is generally controlled between 1,5 and 2.5 degrees.
7.When boiling, close the air window to avoid contact with the air, which will deepen the oxidation chroma of wort. A long boiling time will also deepen the chroma.
8.In the precipitation tank time is too long, easy to produce pigment substances, generally 15 minutes;
9.The cooling time of wort should be short to shorten the existence time of hot wort and prevent the deepening of color.
1.The process control method should adopt the response method according to different raw materials and different beer varieties.
2.The method of mixing raw materials and improving auxiliary material ratio depends on malt quality
3.It is necessary to control the crushing degree, separate wheat husk, add gypsum, mash and pH value of bath water, control the concentration of residual sugar, master the moderate boiling intensity and shorten the residence time of hot wort at high temperature.
4.The one-time boiling saccharification method and the added enzyme saccharification method should be selected according to the quality of malt and the requirements of beer varieties.
5.When adopting any technological measures to reduce the color of wort, the overall quality of wort and the yield of saccharification should be fully considered, and other technological parameters should be adjusted if necessary.
6.It is necessary to have an in-depth understanding of other technologies that affect the quality of wort.
Brewery fermentation tanks in factory plant
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