Hops-flavored IPA beer and preparation method thereof

A technology of beer and flower aroma, applied in the field of hop aroma IPA beer and its preparation, can solve the problems of masking, uncomfortable and stimulating aroma, bitterness and astringency, etc., and achieve the effect of low cost, simple and easy to operate brewing method, and mellow taste

Active Publication Date: 2021-10-22
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-flavored IPA beer and preparation method thereof
  • Hops-flavored IPA beer and preparation method thereof
  • Hops-flavored 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 tun, then add water, and mix them at a material-to-water 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 ...

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 a hop-flavored IPA beer and a preparation method thereof, belonging to the technical field of beer brewing. The present invention selects ale malt and caramel malt as raw materials, and by rationally matching the amount of raw materials and hops and adopting a reasonable saccharification and fermentation process, the aroma of hops and the aroma of wheat are blended and coordinated, and the final finished beer is charming amber red , has the characteristics of hop aroma and fruity aroma, obvious bitterness and sweet aftertaste, the original wort concentration of the beer is 12‑15°P, the alcohol content is ≥5.0%vol, the color is 24‑30EBC, and the bitterness Quality is 30‑50EBC. The invention can be well applied in the production of hop-flavored 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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Patent Type & AuthorityPatents(China)
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
OwnerTSINGTAO BREWERY