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High-alcoholic-strength high-bitter-substance hops-flavor IPA beer and preparation method thereof

A technology of alcohol content and bitterness, which is applied in the field of hoppy IPA beer, can solve the problems of uncomfortable and irritating aroma, bitterness and astringency, and achieve the effect of simple and easy brewing method, strong fruity aroma and high alcohol content

Active Publication Date: 2020-03-13
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the IPA beer brewing technology uses the method of dry hops in the fermenter to increase the aroma of hops. However, if the timing of dry hops and the selection of hop varieties are inappropriate, it will bring uncomfortable stimulating aroma, bitterness and astringency. Therefore, How to improve the brewing of IPA beer and the hop dry throwing process can not only meet people's demand for taste, but also have the characteristics of strong hop and fruit aroma, strong bitterness and sweet aftertaste, which will be studied by those skilled in the art. important subject of

Method used

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  • High-alcoholic-strength high-bitter-substance hops-flavor IPA beer and preparation method thereof
  • High-alcoholic-strength high-bitter-substance hops-flavor IPA beer and preparation method thereof

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preparation example Construction

[0033] The embodiment of the present invention also provides a kind of preparation method of hop fragrance IPA beer, comprises the following steps:

[0034] S1: Choose ale malt and caramel malt as the main raw materials. After crushing the raw materials, add them to the mash pot, then add water, and mix them at a ratio of 1:3-1:4. Carry out two-stage saccharification process;

[0035] In the above steps, the ratio of material to water is mixed according to the ratio of 1:3-1:4, wherein the ratio can be selected as 1:3, 1:4 or any value within the limited range; the method of two-stage saccharification is selected. , including the first stage of saccharification at 48-52°C for 20-40 minutes and the second stage of saccharification at 63-68°C for 60-70 minutes. The advantage of the two-stage saccharification method is that it can ensure the full decomposition of starch.

[0036] S2: After the saccharification is completed, after the iodine test is passed, the temperature is rai...

Embodiment 1

[0045] Such as figure 1 Shown, the preparation method of the hop fragrance IPA beer of high alcohol content, high bitter quality, specifically comprises the following steps:

[0046] Ayer malt (accounting for 82% of the total amount of raw materials), caramel malt (accounting for 18% of the total amount of raw materials) and water are used as the main raw materials. Mix in the same ratio, keep warm at 48°C for 40 minutes, then raise the temperature to 63°C and keep warm for 70 minutes;

[0047] After the saccharification is completed, after passing the iodine test, the temperature is raised to 78°C to filter the wort and wash the tank to obtain the wort;

[0048] During the wort boiling process, add hop Cascade or Simco 3 times, add hop Cascade or Simco respectively at the initial boiling, 50 minutes of boiling, and 60 minutes of final boiling, and the addition amount is respectively 3kg / kL, 4kg / kL and 7kg / kL, wort whirlpool sedimentation after boiling, in the whirlpool sedi...

Embodiment 2

[0052] Such as figure 1 Shown, the preparation method of the hop fragrance IPA beer of high alcohol content, high bitter quality, specifically comprises the following steps:

[0053] Ayer malt (accounting for 84% of the total amount of raw materials), caramel malt (accounting for 16% of the total amount of raw materials) and water are used as the main raw materials. Mix in the same ratio, keep warm at 50°C for 30 minutes, then raise the temperature to 65°C and keep warm for 65 minutes;

[0054] After the saccharification is completed, after passing the iodine test, the temperature is raised to 78°C to filter the wort and wash the tank to obtain the wort;

[0055] During the wort boiling process, add hop century or spring 3 times, add hop century or spring 1 time respectively at the initial boiling, 50 minutes of boiling, and 65 minutes of final boiling, and the addition amount is 4kg / kL, 5kg / kL and 6kg respectively / kL, after the boiling is completed, carry out whirlpool pre...

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Abstract

The invention discloses high-alcoholic-strength high-bitter-substance hops-flavor IPA beer and a preparation method thereof, belonging to the technical field of beer brewing. According to the invention, Ale malt and burnt malt are used as raw materials; through reasonable matching of the raw materials, adoption of a reasonable usage amount of hops and usage of reasonable saccharification, fermentation and dry hops feeding processes, the fragrance of the hops and the fragrance of wheat are fused and coordinated, and the finally prepared beer presents an amber red color and has the characteristics of rich hops fragrance and fruity flavor, strong bitter taste, sweet aftertaste and the like; the original wort concentration of the beer is 16-22 degrees P; the alcoholic strength of the beer is greater than or equal to 7.0% vol; the chromaticity of the beer is 30-50 EBC; and the value of bitter substances is 50-100 EBC. The method can be well applied to production of high-alcoholic-strength high-bitter-substance hops-flavor IPA beer.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, in particular to a hop-flavored IPA beer with high alcohol content and high bitterness. Background technique [0002] IPA (India Pale Ale, India Pale Ale) originated in England and is one of the most traditional types of beer in the world. As early as the British colonial period in the sixteenth century, the British wanted to transport beer for a long time without deterioration , I thought that hops can not only sterilize and reduce inflammation, but also act as a natural preservative, so I added a large amount of hops to extend the shelf life of beer. Unexpectedly, it was loved by people because of its unique flavor, and it quickly became popular in the beer industry. England became popular. [0003] At present, most of the IPA beer brewing technology uses the method of dry hops in the fermenter to increase the aroma of hops. However, if the timing of dry hops and the selection of hop vari...

Claims

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Application Information

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IPC IPC(8): C12C12/00C12C7/04C12C7/20C12C11/00
CPCC12C7/04C12C7/205C12C11/003C12C12/00
Inventor 黄克兴尹花董建军胡孝丛常宗明钱中华邢磊岳杰赵玉祥杨朝霞陈华磊胡淑敏
Owner TSINGTAO BREWERY
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