Hops-flavored IPA beer malt formula, resulting beer and preparation method thereof

A technology of caramel malt and floral aroma, applied in wort preparation, beer fermentation method, biochemical equipment and method, etc. It can solve the problems of uncomfortable and stimulating aroma, bitterness and astringency, and cover, and achieve simple brewing method Easy to operate, low cost, hoppy and fruity aroma

Active Publication Date: 2021-08-10
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 demand for beer taste, with hop aroma and It has the characteristics of strong fruity aroma, obvious bitterness and sweet aftertaste, which will be an important research topic for those skilled in the art

Method used

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  • Hops-flavored IPA beer malt formula, resulting beer and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Such as figure 1 Shown, the preparation method of hop fragrance IPA beer specifically comprises the following steps:

[0048] 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;

[0049] 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;

[0050] 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

[0054] Such as figure 1 Shown, the preparation method of hop fragrance IPA beer specifically comprises the following steps:

[0055] 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;

[0056] 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;

[0057] 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...

Embodiment 3

[0061] Such as figure 1 Shown, the preparation method of hop fragrance IPA beer specifically comprises the following steps:

[0062] Ayer malt (accounting for 86% of the total amount of raw materials), caramel malt (accounting for 14% of the total amount of raw materials) and water are used as the main raw materials. Mix in the same ratio, heat at 51°C for 25 minutes, then raise the temperature to 66°C and hold for 65 minutes;

[0063] 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;

[0064] During the wort boiling process, add hops West Chu or Simco 3 times, respectively add hops West Chu or Simco 1 time at the initial boiling, 55 minutes of boiling, and 60 minutes of final boiling, and the addition amount is 4kg / kL respectively , 5kg / kL and 8kg / kL, after the boiling is completed, carry out whirlpool precipitation of wort, in the whirlpool precipitation step, a...

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Abstract

The invention proposes a malt formula for hop-flavored IPA beer, the obtained beer and its preparation method, which belong to the technical field of beer brewing and can solve the problem of raw green hop flavor, uncomfortable stimulating aroma, bitterness and malt in IPA beer prepared by traditional methods. Aroma is covered and other issues. The selected malts in the hop-flavored IPA beer malt formula are ale malt and caramel malt, wherein the color of the selected ale malt is 6-8EBC, and the color of the caramel malt is 50-90EBC; according to the formula The prepared beer original wort has a concentration of 12-15°P, an alcohol content ≥ 5.0% vol, a chroma of 24-30EBC, and a bitterness of 30-50EBC. The malt formula provided by the invention can be applied to the actual production of hop-flavored IPA beer.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a hop-flavored IPA beer malt formula, the obtained 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 p...

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