Preparation method for English pale ale

A light ale and beer technology is applied in the field of preparation of British light ale beer to achieve the effects of rich ester aroma, strong bitterness and obvious hop aroma

Active Publication Date: 2014-12-24
山东山科酵爵生物制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no domestic enterprise that brews IPA by synergistically fermenting the upper yeast and the lower yeast. This invention makes up for the gap in this technical field to a certain extent and develops the traditional IPA brewing process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of British Pale Ale, including the following steps:

[0038] (1) After mixing the raw materials and water at a mass ratio of 1:3, saccharify until the iodine reaction disappears, then raise the temperature to complete the saccharification, filter and boil, add hops in stages during the boiling process, and then vortex precipitation. 25min, a wort with a sugar content of 15°P is prepared;

[0039] The stepwise addition of hops is adding 15% of the total mass of hops 8 minutes after boiling, adding 35% of the total mass of hops 25 minutes after boiling, and adding 15% of the total mass of hops 8 minutes before the end of boiling;

[0040] (2) Add 0.5% by mass percentage of the above beer yeast No. 354 to the wort prepared in step (1), and ferment at 15°C. When the residual sugar in the fermentation broth is 3°P, the diacetyl When the content is less than 0.1mg / L, the temperature is lowered to 0°C, the fermentation is terminated, and it is stored for 20 days...

Embodiment 2

[0052] A preparation method of British Pale Ale, including the following steps:

[0053] (1) After mixing the raw materials and water at a mass ratio of 1:4, saccharify until the iodine reaction disappears, then increase the temperature to complete the saccharification, filter and boil, add hops in stages during the boiling process, and then vortex precipitation. The time is 35min, prepared wort with a sugar content of 11°P;

[0054] The staged addition of hops is adding 25% of the total mass of hops 15 minutes after boiling, adding 45% of the total mass of hops 35 minutes after boiling, and adding 25% of the total mass of hops 15 minutes before the end of boiling;

[0055] (2) Add the above beer yeast No. 354 to the wort prepared in step (1) at a mass percentage of 1%, and ferment at 18°C. When the residual sugar of the fermentation broth is 3°P, the diacetyl When the content is lower than 0.1mg / L, the temperature is lowered to 0°C, the fermentation is terminated, and the fermentat...

Embodiment 3

[0067] A preparation method of British Pale Ale, including the following steps:

[0068] (1) After mixing the raw materials and water at a mass ratio of 1:3.5, saccharification is carried out until the iodine reaction disappears, and then the temperature is raised to complete the saccharification. After filtration, the saccharification is completed. The hops are added in stages during the boiling process, and then the time is 30min, a wort with a sugar content of 13°P is prepared;

[0069] The stepwise addition of hops is adding 20% ​​of the total hops mass 10 min after boiling, adding 40% of the total hops mass 30 min after boiling, and adding 20% ​​of the total hop masses 12 min before the end of boiling;

[0070] (2) Add the above beer yeast No. 354 to the wort prepared in step (1) at a mass percentage of 0.8%, and ferment at 16°C. When the residual sugar in the fermentation broth is 3°P, the diacetyl When the content is lower than 0.1mg / L, the temperature is lowered to 0°C, the ...

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PUM

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Abstract

The invention relates to a preparation method for English pale ale. The method comprises the following steps: (1) mixing raw materials and water,saccharifying the mixture, raising the temperature, stopping saccharifying, boiling the mixture with addition of hops in stages after filtration, and performing precipitation to obtain wort; (2) inoculating upper beer yeasts into the wort for fermentation, and storing the fermented product for 20 to 30 days to obtain fermentation broth after fermentation is stopped; (3) adding extract into the fermentation broth, inoculating lower yeast liquid, performing heat storage, and storing at reduced temperature to obtain the English pale ale. According to the method, a conventional process for the English pale ale is improved, and by secondary fermentation, the ale is more mellower on the premise that the high alcohol content and hop bitterness of the conventional ale are kept.

Description

Technical field [0001] The invention relates to a method for preparing British pale Ayer beer, which belongs to the technical field of beer production technology. Background technique [0002] IPA originated from English Pale Ale, English Pale Ale. The original IPA was born in 1790. This type of beer appeared because the East India Company wanted to export British beer to distant British colonies. Among them, IPA is packed in barrels. Due to its higher alcohol content and bitterness of hops, it can be better preserved during transportation. It can be transported six weeks after shipment. During the period, it will cross the equator twice to reach the distant In the East, after arriving at the destination, the beer can still maintain a fresh taste. Later, with the change of transportation routes and people's pursuit of new things, this classic IPA beer gradually faded out of people's sight. [0003] In recent years, whether at home or abroad, due to people's love for craft beer a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C11/00C12R1/865
Inventor 聂聪靳华荣田文门颖许秀丽
Owner 山东山科酵爵生物制品有限公司
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