Hops adding method of low-bitterness wort

Abstract

The invention relates to the field of beer brewing, in particular to a hops adding method of low-bitterness wort. The method specifically comprises the following steps: crushing raw material barley malt, performing acid restoration, carrying out heat preservation for 30 minutes at 35 DEG C, carrying out protein decomposition, carrying out heat preservation for 60 minutes at 50 DEG C, carrying outstarch decomposition, carrying out heat preservation for 60 minutes at 65 DEG C, carrying out enzyme deactivation at 78 DEG C, carrying out heat preservation for 10 minutes, performing filtering, boiling wort for 60 minutes, cooling the wort to 75 DEG C, adding mosaic hops, carrying out rotary precipitation for 30 minutes, and cooling obtained liquid to 8 DEG C. The technical scheme provided by the invention has the beneficial effects that: the content of isoalpha acid obtained by isomerizing alpha acid in the final finished wort product is also greatly reduced, the bitterness of the final finished beer product is also greatly reduced compared with that of beer produced by a traditional wort preparation process, and the final finished product is easily accepted by consumers.

Description

technical field [0001] The invention relates to the field of beer brewing, in particular to a method for adding hops to wort with low bitterness. Background technique [0002] In the traditional wort preparation process, hops are added in the wort boiling process, and the boiling temperature is usually 100°C (depending on the local air pressure, the boiling point temperature will vary). A temperature higher than 85°C can help the alpha acids in hops to quickly isomerize into isomeric alpha acids (hereinafter referred to as "iso-alpha acids") that are soluble in wort. The solubility of iso-alpha acids in wort is much higher The bitterness of iso-alpha acid is 9 times that of alpha acid, so the bitterness of beer, the final product of wort fermentation, mainly comes from iso-alpha acid. The isomerization rate of alpha acid increases with the prolongation of high temperature time. The boiling time of wort is usually 60-90 minutes, and the time of adding hops for the first time...

AI Technical Summary

Problems solved by technology

[0004] Combining the two processes of wort boiling and rotary sinking, the total time for hops to contact high-temperature wort is about 80 to 125 minutes, and a large amount of α acids are isomerized into iso-alpha acids, resulting in iso-alpha acids produced by the traditional wort preparation process. The acid content is extremely high, so it has a high degree of bitterness

[0005] Once the bitter substance iso-alpha acid is formed, there is no effective way to remove it in the wort fermentation and wine storage process, so the high-bitterness wort will form a high-bitterness finished beer after fermentation, and the high-bitterness finished beer is due to Bitterness is generally more difficult for consumers to accept