Preparation method of Abbey strong Ale beer

A monastic and strong technology, applied in the field of the preparation of monastery strong ale beer, can solve the problems of lack of research on monastery strong ale beer, no production process, patent report, etc., and achieve the improvement of wine body, mellow body and overall coordination. good effect

Inactive Publication Date: 2019-02-12
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At this stage, Abbey beer is mainly produced in Belgium and the Netherlands. There is relatively little research on Abbey Strong Ale in China, and there is no patent report on the production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A method for preparing abbey strong ale beer through secondary fermentation, comprising the steps of:

[0040] (1) Mix 88% of Pearson malt, 7% of light-colored caramel malt, 4% of crystallized malt and 1% of chocolate malt, then crush them, then feed them into saccharification according to the material-to-water ratio of 1:3.5, keep warm at 52°C for 30min, and heat up Keep warm at 65°C for 40 minutes, then raise the temperature to 72°C and keep warm for 20 minutes. After the iodine test, it is colorless, and then raise the temperature to 78°C to end the saccharification. Filter the mash after saccharification and wash the lees twice, then add Magnumen hops at a rate of 0.3 g / L at 0 min after the wort is boiled; add Saaz hops at a rate of 0.1 g / L at 55 min after the wort is boiled; The whole boiling time to add hops is 60min. Then spin down, cool, and make the wort that the sugar content is 16 ° of P;

[0041] (2) Cool the wort prepared in step (1) to 18° C., and transf...

Embodiment 2

[0048] The preparation method as described in Example 1, except that the mass percentage of the malt in step (1) is composed of: 88% of Pearson malt, 7% of light-colored caramel malt, 4% of biscuit malt and chocolate Malt 1% is blended and crushed.

[0049] The obtained product was tested according to GB 4927-2008 standard: original wort concentration 19.26°P, alcohol content 7.84%, diacetyl 0.07mg / L, bitterness value 19.2BU, chromaticity 22.3EBC, turbidity 12.50EBC, foam retention 260s , total acid 1.86mL / 100mL. , carbon dioxide content ≥ 0.5%.

[0050] Tasting analysis was carried out after the wine was aged for 35 days. The low-boiling point flavor compounds in the beer were determined by gas chromatography and headspace automatic sampling. The standard content is 0.3~6.0mg / L.

[0051] The sensory evaluation scores are as follows:

[0052] project

Embodiment 3

[0054] Preparation method as described in Example 1, the difference is that in step (2):

[0055] Inoculate the first above-fermenting yeast M41 Belgian Ayer yeast, and then ferment at 19-20°C.

[0056] The product is tested according to the GB 4927-2008 standard: original wort concentration 19.67°P, alcohol content 8.24%, diacetyl 0.08mg / L, bitterness value 19.6BU, chromaticity 22.20EBC, turbidity 12.8EBC, foam retention 260s, Total acid 1.87mL / 100mL. Carbon dioxide content ≥ 0.5%.

[0057] Tasting analysis was carried out after the wine was aged for 35 days. The low-boiling flavor compounds in the beer were determined by gas chromatography and headspace automatic sampling. The standard content is 0.3~6.0mg / L.

[0058] The sensory evaluation scores are as follows:

[0059] project

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PUM

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Abstract

The invention relates to a preparation method of Abbey strong Ale beer. The preparation method comprises the following steps of (1) mixing malt and water, saccharifying, filtering, boiling, adding hops, and rotationally settling, so as to obtain wheat juice; (2) performing primary fermentation on the wheat juice in a fermenting tank, adding fermentable sugar and dry hops to perform secondary fermentation; after the secondary fermentation is finished, using no production of gas as the endpoint, centrifuging to remove yeast, adding Belgian Kitty candy, inoculating a second type of surface yeast,loading into bottles, putting into a cold storage for tertiary fermentation. The preparation method has the advantages that in the latter stage of the primary fermentation, the fermentable sugar anddry hops are added; after the secondary fermentation is finished, the yeast is removed, the fermentable sugar is added, and the new surface yeast is inoculated to perform the tertiary fermentation. The finally produced beer has the advantages that the degree of alcohol is high, the beer body is mellow, and the fragrance of the malt and the hops and the sweet taste of the beer are highly balanced.

Description

technical field [0001] The invention relates to a preparation method of monastery strong ale, which belongs to the technical field of beer production. Background technique [0002] Ale beer, also known as top-fermented beer, refers to beer fermented by top-fermented beer. Compared with bottom-fermented beer, its fermentation speed is faster and its aroma is richer and richer. CN104232388A provides a preparation method of British Pale Ale. The method uses barley malt and caramel malt as raw materials to prepare wort, inserts the above brewer's yeast into the wort, and adds leaching Then inoculate the following yeast liquid, heat storage, cool down storage, and make British pale ale beer. The invention is characterized by the co-fermentation of upper ale yeast and lower yeast to brew English Pale Ale. [0003] Abbey Strong Ale is an important genre of Belgian beer. It is mainly brewed with Pilsner malt through fermentation. The beer has a high alcohol content and a mellow ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C5/00C12R1/865
CPCC12C5/00C12C12/00C12C12/006C12C2200/01
Inventor 金德强董小雷宋扬王超翟乃明张薇
Owner QILU UNIV OF TECH
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