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Strong IPA beer malt formula, obtained beer and preparation method thereof

A malt and beer technology, which is applied in the preparation of wort, biochemical equipment and methods, and beer brewing, etc., can solve problems such as uncomfortable and irritating aroma, bitterness and astringency, and achieve a simple and easy-to-operate brewing method. The effect of obvious feeling and low cost

Active Publication Date: 2020-04-03
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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  • Strong IPA beer malt formula, obtained beer and preparation method thereof
  • Strong IPA beer malt formula, obtained beer and preparation method thereof
  • Strong IPA beer malt formula, obtained beer and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0048] Such as figure 1 Shown, the preparation method of strong type IPA beer specifically comprises the following steps:

[0049] 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;

[0050] 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;

[0051] 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 sedimentation step, add hops Cascade or Simco twice, the...

Embodiment 2

[0055] Such as figure 1 Shown, the preparation method of strong type IPA beer specifically comprises the following steps:

[0056] 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;

[0057] 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;

[0058] 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 precipitation of wort, in the whirlpool precipitation s...

Embodiment 3

[0062] Such as figure 1 Shown, the preparation method of strong type IPA beer specifically comprises the following steps:

[0063] 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;

[0064] 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;

[0065] 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 , 6kg / kL and 7kg / kL, after the boiling is completed, carry out whirlpool precipitation of wort, in the whirlpool precipitation step, add...

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Abstract

The invention provides a strong IPA beer malt formula, obtained beer and a preparation method thereof, which belong to the technical field of beer brewing. According to the invention, Airy malt and burnt malt are used as raw materials, through reasonable matching of the raw materials and the usage amount of hops, reasonable saccharification, fermentation and hops dry feeding processes are adopted,the hops fragrance and the wheat fragrance are fused and coordinated, the finally prepared beer finished product is amber red 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 is greater than or equal to 7.0% vol, the chromaticity is 30-50EBC, and the bitter taste is 50-100 EBC. The method can be well applied to production of strong IPA beer.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a strong 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, 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C12/00C12C7/20C12C7/04C12R1/865
CPCC12C7/04C12C7/20C12C12/00
Inventor 黄克兴尹花董建军胡孝丛常宗明钱中华邢磊岳杰陈璐杨朝霞闫鹏曲新
Owner TSINGTAO BREWERY
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