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Brewing method of hop-rich malt beer by dry hopping process

A hop and beer technology, which is applied in the field of brewing malt beer rich in hop aroma, can solve the problems of disappearing chemical transformation, etc., and achieve the effect of dry bitter taste, full taste and pure bitter taste

Active Publication Date: 2016-09-28
BEIJING YANJING BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding hops late, adding hops to the gyratory sedimentation tank, and Hop Backs can supplement the hop oil in the wort, but some hop aroma substances will disappear or undergo chemical transformation during the fermentation process

Method used

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  • Brewing method of hop-rich malt beer by dry hopping process
  • Brewing method of hop-rich malt beer by dry hopping process

Examples

Experimental program
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Effect test

Embodiment 1

[0021] (1) Raw materials: brewed from whole malt, of which 94% are pale barley malt, 6% are Munich type Ⅱ malt, the malt color is 3.65BC and 27EBC respectively, and the extraction rate is 77%; the brewing water is naturally weakly alkaline with strontium Mineral water, directly used for beer brewing after sand filtration, pH 7.8, strontium content 0.45mg / L, calcium carbonate hardness 160mg / L; use 3 varieties of 90-type granular hops, respectively Columbus (high α-acid hops) , Sterling (floral and fruity-flavored hops) and Cascade (citrus-lemon-flavored hops); the yeast uses the active dry yeast Safale US-05 from Fermentis, which has high alcohol tolerance and moderate agglomeration. Activation with warm water at 25°C for 30 minutes.

[0022] (2) Wort preparation: the amount of water used for saccharification is 2.96 times the amount of malt, the temperature of the water is raised to 38°C, and the pH of the mash is adjusted to 5.4-5.6 with lactic acid or hydrochloric acid. Kee...

Embodiment 2

[0030] (1) Raw materials: brewed from whole malt, of which 90% are pale barley malt, 10% are Munich type II malt, the malt color is 3.85EBC and 29EBC respectively, and the extraction rate is 79%; the brewing water is naturally weakly alkaline with strontium Mineral water, which is directly used for beer brewing after sand filtration, has a pH of 8, a strontium content of 0.53g / L, and a calcium carbonate hardness of 190mg / L; three varieties of 90-type granular hops are used, which are bitter Apollo (high α- Sour hops), Mt.Hood (floral and fruity hops) and Simcoe (orange-lemon-flavored hops); the yeast uses the active dry yeast Safale US-05 from Fermentis, which has high alcohol tolerance and cohesiveness Moderate, activate with warm water at 30°C for 30 minutes before inoculation.

[0031](2) Wort preparation: the amount of water used for saccharification is 2.96 times the amount of malt, the temperature of the water is raised to 38°C, and the pH of the mash is adjusted to 5.4-...

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Abstract

The invention discloses a method for brewing malt beer rich in hops fragrance by a dry hops adding process and belongs to the technical field of beer brewing. Ale beer is used as a carrier, the hops addition is combined with a hops variety proportioning process and the dry hops adding process is especially adopted during the fermentation to obtain the ale beer rich in hops fragrance; the Ale beer has the original wort concentration of 14-18 degree P, alcoholic content of 5.5-7.5%, bitterness value of 45-75BU, colority of 10-30 EBC, the content of linalool of 160-200 microgram / L and the content of geraniol of 50-350 microgram / L; the color of the beer is golden yellow to red copper, the color of the beer foam is white to off-white and is rich, delicate and long-lasting. The beer body has medium malt fragrance and fruit ester fragrance, hops fragrance and citrus flavor are coordinated and balanced, the mouth feel of the beer is full and rich, has obvious bitterness of the hops and slight malt sweetness and the bitterness is dry and clean.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, in particular to a brewing method of malt beer rich in hop aroma by adopting a dry hop adding process. Background technique [0002] Ale, also known as ale and malt wine, is a top-fermented beer (the yeast will move to the liquid surface during the fermentation process), the fermentation temperature is higher than that of lager beer (20 ~ 25 ℃), and the fermentation time is longer than that of lager beer. The beer is short and can be finished in 2 to 3 days. Ales are often more intense, full-bodied and can develop nice nutty or fruity flavors. At present, the beer market in my country is still dominated by light and refreshing bottom beer, with very few top beers, and even less of a very individual characteristic beer. [0003] Dry hopping refers to a process of adding hops to fermentation, storage or sales tanks. The effect of adding hops on beer flavor is different at different process ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C7/04C12C11/02
Inventor 林智平任光辉王欣王莉娜王安平郭立芸
Owner BEIJING YANJING BREWERY
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