A kind of brewing method of cloudy white beer

Abstract

The invention discloses a method for brewing turbid white beer. The method comprises the steps of saccharifying, filtering, boiling, fermenting and packaging. In the saccharification step, the protein interregna time can be directly skipped, heating by grading and insulation for a while can be carried out and then the filtering process is performed; in the fermentation step, yeast on 68 obg. German special wheat beer is selected and fermented at 18-20 DEG C, when residual sugar is decreased to 2.5-3.5 DEG P, the pressure is increased to 0.1-0.15MPa, fermentation is fully carried out for 3-5 days under the condition of keeping pressure and temperature, then cooling by grading, wine storage and yeast removal are carried out, the yeast amount in a broth is controlled at 0.2-1 million / mL; and the broth is not required for filtering and diluting, and is packaged to obtain the product. According to the invention, yeast on the wheat beer is used for fermentation, no filtering and diluting is required in the brewing technology, the prepared turbid white beer has the advantages of bitter taste, soft mouthfell, protrude ester fragrance and rich wine body, and the whole method has the advantages of simple and easy operation.

Description

technical field

[0001] The invention relates to the technical field of beer brewing, in particular to a brewing method of turbid white beer. Background technique

[0002] White beer (or cloudy white beer) is mainly brewed from barley malt and wheat malt, which is fermented by brewer's yeast and lactic acid bacteria. Because white beer is generally drunk in the form of draft beer, it is rich in yeast and lactic acid at the same time, which greatly improves the nutritional value of beer and meets the nutritional requirements of today's consumers. Compared with ordinary beer, the taste is softer and more refreshing. The range of 10°P flavor substances in ordinary beer is generally, acetaldehyde content ≤ 6.5mg / L, total higher alcohol content ≤ 100.0mg / L (including isoamyl alcohol content ≤ 73.0mg / L), alcohol-ester ratio ≤ 4.8; and turbid The most distinctive feature of white beer is that ethyl acetate is 10-15 mg / L higher than ordinary beer, isoamyl acetate is 2-3 mg / L higher ...

Examples

Embodiment 1

[0024] Embodiment 1: the preparation method of 2000L11 ° P turbid white beer

[0025] 1) Saccharification: add water to the mash pot, the ratio of material to water is 3.7:1.0, heat up to 50°C, add 150kg of barley malt, 130kg of wheat malt and 20kg of caramel malt, and then add the equivalent of barley malt, wheat malt and caramel malt respectively The total weight of 0.02% and 0.02% of glucoamylase (activity is 50000U / g) and protease (activity is 50000U / g), directly skip the resting time of protein, heat up to 65°C, keep warm for 20min; then heat up to 72°C, keep warm for 15min ; After the iodine test is completed, the temperature is raised to 76°C;

[0026] 2) Filtration: pump the saccharification mash at 76°C into the filter tank for filtration, wash the grains, and keep the temperature of the washing water at 76°C during the washing process to obtain wort;

[0027] 3) Boiling: Put the wort into the boiling pot, boil the wort for 65 minutes, control the boiling intensity ≥...

Embodiment 2

[0032] Embodiment 2: the preparation method of 2000L9 ° P turbid white beer

[0033] 1) Saccharification: add water to the mash pot, the ratio of material to water is 3.9:1.0, raise the temperature to 52°C, add 105kg of barley malt, 100kg of wheat malt and 25kg of caramel malt, and then add the equivalent of barley malt, wheat malt and caramel malt respectively The total weight of 0.03% and 0.02% of glucoamylase (activity is 80000U / g) and protease (activity is 50000U / g), directly skip the protein resting time, heat up to 66°C, keep warm for 22min; then heat up to 75°C, keep warm for 18min ; After the iodine test is completed, the temperature is raised to 77°C;

[0034] 2) Filtration: pump the saccharification mash at 77°C into the filter tank for filtration, wash the grains, and keep the temperature of the washing water at 76°C during the washing process to obtain wort;

[0035] 3) Boiling: Put the wort into the boiling pot, boil the wort for 70 minutes, control the boiling int...

Embodiment 3

[0040] Embodiment 3: the preparation method of 2000L8 ° P turbid white beer

[0041] 1) Saccharification: add water to the mash pot, the ratio of material to water is 3.5:1.0, heat up to 55°C, add 95kg of barley malt, 90kg of wheat malt and 25kg of caramel malt, and then add the equivalent of barley malt, wheat malt and caramel malt respectively Glucoamylase (activity: 50000U / g) and protease (activity: 100000U / g) with a total weight of 0.01% and 0.03%, directly skip the resting time of the protein, heat up to 68°C, keep warm for 22min; then heat up to 72°C, keep warm for 13min ; After the iodine test is completed, the temperature is raised to 78°C;

[0042] 2) Filtration: Pump the saccharification mash at 78°C into the filter tank for filtration, wash the lees, and keep the temperature of the wash water at 79°C during the washing process to obtain wort;

[0043] 3) Boiling: Put the wort into the boiling pot, boil the wort for 80 minutes, control the boiling intensity ≥ 8%, ad...

technical field

[0001] The invention relates to the technical field of beer brewing, in particular to a brewing method of turbid white beer. Background technique

[0002] White beer (or cloudy white beer) is mainly brewed from barley malt and wheat malt, which is fermented by brewer's yeast and lactic acid bacteria. Because white beer is generally drunk in the form of draft beer, it is rich in yeast and lactic acid at the same time, which greatly improves the nutritional value of beer and meets the nutritional requirements of today's consumers. Compared with ordinary beer, the taste is softer and more refreshing. The range of 10°P flavor substances in ordinary beer is generally, acetaldehyde content ≤ 6.5mg / L, total higher alcohol content ≤ 100.0mg / L (including isoamyl alcohol content ≤ 73.0mg / L), alcohol-ester ratio ≤ 4.8; and turbid The most distinctive feature of white beer is that ethyl acetate is 10-15 mg / L higher than ordinary beer, isoamyl acetate is 2-3 mg / L higher ...

Examples

Embodiment 1

[0024] Embodiment 1: the preparation method of 2000L11 ° P turbid white beer

[0025] 1) Saccharification: add water to the mash pot, the ratio of material to water is 3.7:1.0, heat up to 50°C, add 150kg of barley malt, 130kg of wheat malt and 20kg of caramel malt, and then add the equivalent of barley malt, wheat malt and caramel malt respectively The total weight of 0.02% and 0.02% of glucoamylase (activity is 50000U / g) and protease (activity is 50000U / g), directly skip the resting time of protein, heat up to 65°C, keep warm for 20min; then heat up to 72°C, keep warm for 15min ; After the iodine test is completed, the temperature is raised to 76°C;

[0026] 2) Filtration: pump the saccharification mash at 76°C into the filter tank for filtration, wash the grains, and keep the temperature of the washing water at 76°C during the washing process to obtain wort;

[0027] 3) Boiling: Put the wort into the boiling pot, boil the wort for 65 minutes, control the boiling intensity ≥...

Embodiment 2

[0032] Embodiment 2: the preparation method of 2000L9 ° P turbid white beer

[0033] 1) Saccharification: add water to the mash pot, the ratio of material to water is 3.9:1.0, raise the temperature to 52°C, add 105kg of barley malt, 100kg of wheat malt and 25kg of caramel malt, and then add the equivalent of barley malt, wheat malt and caramel malt respectively The total weight of 0.03% and 0.02% of glucoamylase (activity is 80000U / g) and protease (activity is 50000U / g), directly skip the protein resting time, heat up to 66°C, keep warm for 22min; then heat up to 75°C, keep warm for 18min ; After the iodine test is completed, the temperature is raised to 77°C;

[0034] 2) Filtration: pump the saccharification mash at 77°C into the filter tank for filtration, wash the grains, and keep the temperature of the washing water at 76°C during the washing process to obtain wort;

[0035] 3) Boiling: Put the wort into the boiling pot, boil the wort for 70 minutes, control the boiling int...

Embodiment 3

[0040] Embodiment 3: the preparation method of 2000L8 ° P turbid white beer

[0041] 1) Saccharification: add water to the mash pot, the ratio of material to water is 3.5:1.0, heat up to 55°C, add 95kg of barley malt, 90kg of wheat malt and 25kg of caramel malt, and then add the equivalent of barley malt, wheat malt and caramel malt respectively Glucoamylase (activity: 50000U / g) and protease (activity: 100000U / g) with a total weight of 0.01% and 0.03%, directly skip the resting time of the protein, heat up to 68°C, keep warm for 22min; then heat up to 72°C, keep warm for 13min ; After the iodine test is completed, the temperature is raised to 78°C;

[0042] 2) Filtration: Pump the saccharification mash at 78°C into the filter tank for filtration, wash the lees, and keep the temperature of the wash water at 79°C during the washing process to obtain wort;

[0043] 3) Boiling: Put the wort into the boiling pot, boil the wort for 80 minutes, control the boiling intensity ≥ 8%, ad...

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