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A kind of brewing method of cloudy whole malt white beer

A cloudy, white beer technology, applied in the field of beer brewing, to achieve rich and delicate and long-lasting foam performance, soft bitterness, and improve the effect of foam retention

Active Publication Date: 2019-04-30
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a patent on the production method of turbidity-stable white beer, but the 90° turbidity value of the supernatant of the relevant beer after storage for 5 months is still less than 5EBC, and its turbidity stability is only slightly higher than that of similar products on the market

Method used

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  • A kind of brewing method of cloudy whole malt white beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Weigh the two raw materials according to the weight percentage of 50% barley malt and 50% wheat malt, crush the weighed raw materials, add water (the ratio of material to water is 1:3); The above brewing materials are kept warm for more than 30 minutes to enter the resting stage of low-temperature protein; then the temperature is raised to 68°C, and held for 30 minutes; then the temperature is raised to 72°C, and held for 10 minutes; after passing the iodine test, the temperature is raised to 78°C for wort filtration and grain washing to obtain wort Add 0.05% of wort weight Cascade (Cascade) hops during the wort boiling process, the boiling time is 60 minutes, the boiling intensity is 9%, and the finalized wort is 10-12°P; after the wort is cooled, carry out according to the conventional process After whirlpool sedimentation, it is oxygenated and sent to the fermenter, and the yeast TTA-22, which is specially used for wheat white beer, is added, and the number of yeast i...

Embodiment 2

[0042] Weigh the two raw materials according to the weight percentage of 60% barley malt and 40% wheat malt, crush the weighed raw materials, add water (the ratio of material to water is 1:3.5); The above brewing raw materials are kept warm for more than 30 minutes to enter the resting stage of low-temperature protein; then the temperature is raised to 68°C and held for 30 minutes; then the temperature is raised to 73°C and held for 10 minutes; after passing the iodine test, the temperature is raised to 78°C for wort filtration and grain washing to obtain wort Add 0.05% of wort weight Cascade hops during the wort boiling process, the boiling time is 60 minutes, the boiling intensity is 8%, and the wort is shaped at 10-12°P; after the wort is cooled, it is carried out according to the conventional process After whirlpool sedimentation, it is oxygenated and sent to the fermentation tank, and the yeast TTA-22, which is specially used for wheat white beer, is added, and the number ...

Embodiment 3

[0044] Weigh the two raw materials according to the weight percentage of 70% barley malt and 30% wheat malt, crush the weighed raw materials, add water (the ratio of material to water is 1:4); The above brewing materials are kept warm for more than 30 minutes to enter the resting stage of low-temperature protein; then the temperature is raised to 68°C and held for 30 minutes; then the temperature is raised to 74°C and held for 10 minutes; after passing the iodine test, the temperature is raised to 78°C for wort filtration and grain washing to obtain wort Add 0.05% of wort weight Cascade (Cascade) hops during the wort boiling process, the boiling time is 60 minutes, the boiling intensity is 9%, and the finalized wort is 10-12°P; after the wort is cooled, carry out according to the conventional process After vortex precipitation, it is oxygenated and sent to the fermenter, and the yeast TTA-22, which is specially used for wheat white beer, is added, and the number of yeast in the...

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Abstract

The invention provides a method for brewing muddy whole-malt white beer, belonging to the technical field of beer brewing. The muddy stability and foam stability of white beer can be effectively improved while good mouthfeel is realized. The brewing method provided by the invention comprises the processes such as weighing, saccharifying, boiling, precipitation, fermentation, cold storage, centrifugation, ultrahigh-pressure treatment, supplement of sterile carbon dioxide and bottling and covering. The method provided by the invention can be applied to a brewing process of muddy whole-malt white beer.

Description

technical field [0001] The invention relates to the technical field of beer brewing, in particular to a method for brewing cloudy whole malt white beer. Background technique [0002] Wheat beer originated in Germany, generally refers to the beer brewed by the above fermentation method with wheat malt and water as the main raw materials. Because most of the yeast is not removed through the filtration process, the finished wheat beer is relatively cloudy and presents a white milky state, so it is also called white beer. Typical white beer has a very unique flavor, delicate foam and mellow taste, and has won the favor of more and more consumers. [0003] The unique flavor of wheat beer is mainly produced by 4-vinyl guaiacol (4-VG), which is an essential characteristic flavor component for forming wheat white beer and smoked beer and other top-fermented beers, which can make beer Available in lilac or smoky flavors. At present, the 4-VG content of yeast-containing wheat white...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C11/00
CPCC12C11/003
Inventor 尹花董建军常宗明邓阳刘明丽钱中华胡孝丛黄树丽余俊红刘晓琳杨朝霞陈璐赵玉祥
Owner TSINGTAO BREWERY
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