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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

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, the traditional IPA beer brewing technology mostly uses the method of cold adding hops in the fermenter to increase the aroma of hops, but the beer produced by this method will have obvious green hop flavor, which will bring uncomfortable stimulating aroma and bitterness Therefore, how to improve the brewing process of IPA beer can not only make the hop aroma and wheat aroma of the prepared beer blend and coordinate, but also meet people's needs for beer taste, and also have hop aroma It has the characteristics of rich and fruity aroma, obvious bitterness and sweet aftertaste, which will be an important subject for those skilled in the art to study

Method used

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  • Hops-flavor IPA beer and preparation method thereof
  • Hops-flavor IPA beer and preparation method thereof
  • 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

[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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Abstract

The invention discloses 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 and fermentation 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 12-15 degrees P; the alcoholic strength of the beer is greater than or equal to 5.0% vol; the chromaticity of the beer is 24-30 EBC; and the value of bitter substances is 30-50 EBC. The method can be well applied to production of 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 and a preparation method thereof. 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, the traditional IPA beer brewing technology mostly uses the method of cold adding hops in the fermenter to increase the aroma of hops, but the beer produced by this method will have obvious gre...

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 董建军尹花胡孝丛常宗明钱中华邢磊岳杰陈璐赵玉祥杨朝霞闫鹏陈华磊
Owner TSINGTAO BREWERY
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