Method for producing beer by mixing different wine bodies brewed with two different yeasts and beer produced by method
A technology of yeast and beer, which is applied in the direction of beer fermentation method, microbe-based method, beer brewing, etc. It can solve the problems that are difficult to meet, and achieve the effect of easy acceptance, satisfying different needs of taste and flavor, and soft taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
specific Embodiment approach
[0013] The present invention will be further described with specific examples below, but the present invention is not limited to these examples.
[0014] The wort A or wort B described in the following examples can be prepared as follows:
[0015] 1) Gelatinization: Take 3500~4200kg of rice, grind it, mix it according to the ratio of material to water ratio of 1:3.5~4.5, then send it to the gelatinization pot, control the feeding temperature at 60~70℃, and add 1 to the gelatinization pot. ~2kg high temperature resistant amylase (enzyme activity: 20000u / ml), heat up to 95~100℃, keep for 20~30min;
[0016] 2) Saccharification: Take 5000~6000kg barley malt and 450~600kg wheat sprouts, crush them, mix them according to the ratio of material to water ratio of 1:2.5~3.5, and then send them to the saccharification pot. The feeding temperature is controlled at 37~40℃, while the saccharification Add 0.5 to 1.5 kg of compound glucoamylase (enzyme activity: 30,000 to 50,000 u / ml) to the pot, a...
Embodiment 1
[0019] Example 1: Production of 10-degree beer with relatively balanced ester-mellow flavor
[0020] 1) Fermentation process:
[0021] 1.1) Take the 14°P wort A prepared according to the above method and send it to the first fermentation tank, add Saflager W-34 / 70 dry yeast at the ratio of 18 million yeast / ml wort (sales manufacturer: Jinan Shuangmai Beer Material Co., Ltd.), fermented at 12°C for 10 days, then drained the yeast, sealed the fermenter to 0.08Mpa for CO2 saturation, stored at -1°C, controlled the wine age at 20 days, and the fermentation degree was 68% during the whole process , Get the 14-degree ester flavor fermentation broth;
[0022] 1.2) Take the 14°P wort B prepared by the above method and send it to the second fermentation tank, add brewing yeast (Saccharomyces cerevisiae) No. CGMCC 1784 at a ratio of 18 million yeast / ml wort, and ferment at 11°C for 10 After that, the yeast is discharged, the fermentation tank is sealed to 0.08Mpa for CO2 saturation, the wine...
Embodiment 2
[0028] Example 2: Production of 10-degree beer with a more mellow flavor
[0029] 1) Fermentation process:
[0030] 1.1) Take the 14°P wort A prepared according to the above method and send it to the first fermentation tank, add Saflager W-34 / 70 dry yeast at the ratio of 16 million yeast / ml wort, and ferment at 12°C for 11 days After that, the yeast is discharged, the fermentation tank is sealed to 0.08Mpa for CO2 saturation, the wine is stored at -1°C, the wine age is controlled at 28 days, and the fermentation degree is controlled to 69% throughout the process to obtain a 14-degree ester flavor fermentation liquid;
[0031] 1.2) Take the 14°P wort B prepared by the above method and send it to the second fermentation tank, add Saccharomyces cerevisiae No.CGMCC1784 at the ratio of 16 million yeast / ml wort, and ferment at 11°C. 9 After days, the yeast is discharged, the fermentation tank is sealed to 0.08Mpa for CO2 saturation, and the wine is stored at -1℃, and the wine age is contr...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More