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Bitter-refreshing whole wheat Pilsener beer and preparation method thereof

A bitter and refreshing beer technology, applied in the field of beer, to achieve the effect of bitter taste, sweet taste and good coordination of bitterness

Inactive Publication Date: 2019-01-15
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The present invention proposes a bitter and refreshing whole-wheat Pilsner beer and a preparation method thereof. The beer not only retains the characteristics of high bitterness of Pilsner beer, but also has the characteristics of bitterness and aftertaste, good coordination of bitterness, and good taste. The characteristic of post-bitterness solves the current situation of domestic non-bitter whole wheat Pilsner beer

Method used

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  • Bitter-refreshing whole wheat Pilsener beer and preparation method thereof
  • Bitter-refreshing whole wheat Pilsener beer and preparation method thereof

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preparation example Construction

[0027] The embodiment of the present invention also provides a method for preparing the bitter and refreshing whole wheat Pilsner beer according to the above embodiment, comprising the following steps:

[0028] S1: Pilsner malt, light-colored caramel malt and water are selected as the main raw materials, mixed with a material-to-water ratio of 1:3-1:4, and two-stage saccharification is carried out at 62-72°C.

[0029] In this step, when the malt is mixed with water, the requirements for the feeding time of the malt are different, that is, the dry crushed malt is fed at 50-55°C, and the wet crushed malt is fed at 62-65°C, so as to ensure the malt after crushing. Take advantage of. In addition, in this step, the saccharification process is optimized as a two-stage saccharification, which can not only ensure the decomposition of starch, but also facilitate the control of the limit fermentation degree of wort.

[0030] S2: After saccharification, filter the saccharification mash ...

Embodiment 1

[0040] Barley malt (French Malt Sebastian Peel Malt 30%-49%, French Malt Quench Pearson Malt 25%-30%, Added Malt Copeland Pearson Malt 25%-30%, Light Color Caramel Malt CaraHell 1%-10% ), water as the main raw material, through crushing→saccharification→filtering→boiling (hops Hallertauer Tradition 36%, Hersbrucker 64%)→gyroscope precipitation→cooling→oxygenation→adding the following yeast→fermentation→filtration→sterilization→that is, 10.5°P bitter A refreshing whole wheat pilsner.

Embodiment 2

[0042] Barley malt (French Malt Sebastian Peel Malt 30%-49%, French Malt Quench Pearson Malt 25%-30%, Added Malt Copeland Pearson Malt 25%-30%, Light Color Caramel Malt CaraHell 1%-10% ), water as the main raw material, through crushing→saccharification→filtering→boiling (hops Hallertauer Tradition 100%)→gyroscope precipitation→cooling→oxygenation→adding the following yeast→fermentation→filtering→sterilization→that is, 10.5°P bitter and refreshing full-bodied Pilsner beer.

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Abstract

The invention provides bitter-refreshing whole wheat Pilsener beer and a preparation method thereof, belonging to the technical field of beer, which can solve the present situation that there is no bitter and refreshing whole-wheat Pilsener beer in China. The Pilsener beer is prepared by using Pilsener malt and light-colored charred malt as raw materials through the following fermentation method,and the wort concentration of the beer is 10.5-11.5 .P, bitterness 20-30 EBC with a chromaticity of 6-9EBC, RDF at 65-68%, and that proportion of isohumulone in the beer is less than or equal to 35%.The method can be applied to the production of bitter and refreshing whole wheat Pearson beer.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to a bitter and refreshing whole-wheat Pilsner beer and a preparation method thereof. Background technique [0002] Pilsner beer is the first Lager beer in the world, and it is also the largest-selling beer in Europe. It has a high bitterness quality, usually between 20-30EBC, and has the characteristics of bitterness and sweetness, especially its harmonious bitterness. Sex and refreshing are the key indicators that distinguish it from other Lager beers. [0003] At present, the bitterness of ordinary domestic Lager beer is usually between 6-12EBC, and the bitterness coordination is not good. Therefore, how to improve Pilsner beer so that it can not only retain the high bitterness of European Lager beer, but also meet the needs of Chinese people. Taste requirements, with the characteristics of bitterness and sweetness, not bitterness, to solve the current situation of domestic non-bit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12C11/02
CPCC12C5/00C12C11/02
Inventor 尹花董建军钱中华邢磊常宗明黄树丽胡孝丛刘晓琳李梅张宇昕
Owner TSINGTAO BREWERY
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