Hops-flavor IPA beer and preparation method thereof
A technology of beer and floral aroma, applied in the field of hop-flavored IPA beer and its preparation, which can solve the problems of masking, uncomfortable and stimulating aroma, bitterness and astringency, and achieve low cost, simple and easy-to-operate brewing method, and obvious bitterness Effect
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[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
[0044] Such as figure 1 Shown, the preparation method of hop fragrance IPA beer specifically comprises the following steps:
[0045] 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;
[0046] 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;
[0047] 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 2kg / kL, 3kg / kL and 7kg / kL, wort whirlpool sedimentation after boiling, in the whirlpool sedimentation step, add hops Cascade or Simco twice, t...
Embodiment 2
[0051] Such as figure 1 Shown, the preparation method of hop fragrance IPA beer specifically comprises the following steps:
[0052] 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;
[0053] 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;
[0054] 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 3kg / kL, 4kg / kL and 6kg respectively / kL, after the boiling is completed, carry out whirlpool precipitation of wort, in the whirlpool precipitation...
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