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Preparation method for stingo

A beer and strong technology, applied in the field of strong beer preparation, can solve problems such as lack of technology, and achieve the effect of simple production process, high bitterness and rapid disappearance

Inactive Publication Date: 2017-10-20
杭州千岛湖啤酒有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Strong beer is becoming more and more popular in China, but the technology for producing strong beer in China is still very lacking, and the strong beer sold in the market is basically imported

Method used

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Embodiment Construction

[0013] In order to have a further understanding and understanding of the characteristics of the present invention and the achieved effects, the detailed description of the preferred embodiment is as follows:

[0014] A preparation method of strong beer, as an improvement of the present invention, comprises the following steps:

[0015] A. Preparation of high-concentration wort: Add the crushed malt into the mash pot, raise the temperature to 45-48°C and keep it for 45-55min, then raise the temperature to 63-70°C, mash for 90-120min, add β-starch during the mash Enzymes, caloric enzymes and a-amino acids, add enough β-amylase and caloric enzymes to ensure sufficient a-amino acids, increase the limit fermentation degree of wort as much as possible, and then transfer to the filter tank for wort filtration, after filtration The wort is boiled in the boiling pot for 60-70 minutes. During the boiling process, hops and fermentable sugars are added to the fermenter. The hops are selec...

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Abstract

The invention relates to a preparation method for stingo. The preparation method comprises the following steps: A, preparation of high-concentration wort: adding crushed malt into a saccharification pot for saccharification, adding beta-amylase, calorie enzyme and alpha-amino acid, then subjecting obtained wort to filtering, boiling the wort having undergone filtering in a boiling pot, adding hops and fermentable sugar, pumping the obtained mixture into a whirlpool settling tank for whirlpool settling and then carrying out cooling so as to obtain the high-concentration wort; B, fermentation: adding the high-concentration wort into a fermentation tank, inoculating the fermentation tank with common beer yeasts, carrying out fermentation until the flavor and taste of beer are produced, supplementing sugar into the fermentation tank, then inoculating the fermentation tank with high-fermentation-degree yeasts for secondary fermentation and continuing fermentation of residual sugar to produce alcohol until the alcohol content of the fermentation tank reaches 18%; and C, filling of a finished product. The preparation method is simple in process; and the prepared stingo has unique taste, obvious fragrance of malt and hops, intense and rapidly-vanishing bitter taste, high alcohol content and good market prospects.

Description

technical field [0001] The invention relates to the technical field of beer production, in particular to a method for preparing strong beer. Background technique [0002] Stout beer (or high-alcohol beer) is very common abroad, especially in Europe. Strong beer is stipulated in the world that it can become strong beer only when it has high wort concentration, high alcohol content and high bitterness value. Stout beer should be positioned as a premium product. Through the selection of raw materials, handcrafted brewing, and exquisite packaging, the strong beer is endowed with a delicate taste and rich aroma, making the strong beer appear as a boutique. Naturally, it is expensive and has a bright future. Stout beer is more and more popular among people at home, but the technology for producing it at home is still very lacking, and the strong beer sold in the market is basically all imported. [0003] Therefore, how to improve the existing strong beer preparation method so t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C11/02C12R1/865
CPCC12C11/02C12C12/00
Inventor 贺子福吕吉鸿郭泽峰
Owner 杭州千岛湖啤酒有限公司
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