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Brewing method of high concentration malt beer of 16 alcohol degree

A wort and beer technology, applied in the field of beer brewing, can solve problems such as insufficient oxygenation of wort, and achieve the effects of solving the difficulty of foam boiling, not reducing the utilization rate of raw materials, and reducing production costs.

Active Publication Date: 2013-08-21
华润雪花啤酒(黑龙江)有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the problems existing in the prior art, the present invention provides a high-concentration beer brewing method, which can effectively solve the problem of insufficient oxygenation in wort, which is most likely to be produced by 16-degree high-concentration wort

Method used

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  • Brewing method of high concentration malt beer of 16 alcohol degree
  • Brewing method of high concentration malt beer of 16 alcohol degree
  • Brewing method of high concentration malt beer of 16 alcohol degree

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Experimental program
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Embodiment 1

[0038] 1. Ingredients scheme: Ratio of main and auxiliary materials (weight ratio): 60:40, 60% malt, 40% starch, 60% Australian malt and 40% domestic malt.

[0039] 2. Brewing process:

[0040] Such as figure 1 As shown, the brewing process of the present invention is divided into three steps, namely a saccharification step, a fermentation step and a filtration step.

[0041] 1) Saccharification steps:

[0042] Put 5700KG of malt into the saccharification pot after being pulverized by a dry grinder and keep it at 48°C for 50 minutes for saccharification. Carry out heat preservation saccharification at 72°C. When the iodine reaction is complete, raise the temperature of the mash pot to 78°C. Use a filter press to filter the mash pot wort to the boiling pot. Use a temperature of 102°C to raise the pressure by 150mpa and lower the pressure by 50mpa for 6 times. The total time of stripping is 63 minutes. Low-pressure dynamic boiling, after boiling, pour into the whirling tank a...

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Abstract

The invention discloses a method for brewing beer with high concentration wort. The method comprises the steps of saccharification, fermentation and filtration, wherein in the fermentation step, sterile air is used to fill oxygen; and the cooling speed of wort is controlled, the temperature of wort is reduced from 98 DEG C to 8 DEG C, and the cooling time of wort is 50-60 minutes. By adopting themethod of the invention, the problem of high concentration wort that the oxygen-filling amount of wort is easy to be insufficient can be solved, and the normal dissolved oxygen content of high concentration wort can be realized.

Description

technical field [0001] The invention relates to a beer brewing method, in particular to a brewing method of 16-degree high-concentration wort high-concentration beer. Background technique [0002] At present, domestic beer high-concentration brewed wort exceeds 16 degrees. The general production process is: produce 14-15 degrees wort in the saccharification process, add some syrup or sucrose during the boiling process to increase the concentration to 16 degrees. This method is costly. Due to the characteristics of syrup production, the quality of beer fluctuates and tastes vary. [0003] There are generally two ways to produce high-concentration wort, one is to increase the amount of feeding, and the other is to add sucrose or syrup. In the first method, the amount of feed increases, which requires higher equipment, which increases the load on the equipment, and increases the viscosity of saccharification and gelatinized mash during production. If it is too high, the filtr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C7/26C12C11/00
Inventor 魏洪仁
Owner 华润雪花啤酒(黑龙江)有限公司
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