Process for the treatment of water for the brewing of pale beer

Abstract

The present application provides a kind of light beer brewing water treatment process, belong to water treatment process field, can solve the prior art using reverse osmosis and ion exchange water as brewing water, in saccharification process needs to add a large amount of calcium agent, and utilize lactic acid etc. Repetitive adjustment pH, thereby leading to cost is too high, process control is unstable, product appears sour and other flavor defects such as problem.The technical scheme includes the following steps: S1, source water chlorine dioxide sterilization;S2, multi-media filtration;S3, activated carbon adsorption filtration;S4, precision filter filtration;S5, food grade sulfuric acid addition;S6, carbon dioxide removal tower removes carbon dioxide;S7, according to conductivity automatic blending reverse osmosis water;S8, calcium agent addition.The present application can be applied to beer brewing water treatment, so that the water quality after treatment meets the demand of brewing process, retains the content of beneficial ions, stabilizes wort pH and reduces overall processing cost.

Description

Technical Field

[0001] This invention belongs to the field of water treatment technology, and particularly relates to a treatment process for water used in pale beer brewing. Background Technology

[0002] As is well known, beer is 90% water. However, the importance of brewing water to beer lies not only in its raw material properties but also in the fact that it provides suitable carriers and conditions for the brewing process. These conditions include pH, temperature, and trace ions. Many enzymatic reactions during brewing are strongly influenced by residual alkalinity and ions, directly affecting the pH of the mash and the hydrolysis of starch during saccharification. Calcium ions protect, stabilize, and promote the activity of α-amylase in the mash, protecting its heat resistance, promoting wort clarification, and aiding in protein coagulation, oxalic acid precipitation, yeast metabolism and flocculation, and sediment formation, preventing turbidity and bubbling in the finished beer. They are also essential nutrients for yeast fermentation. Sulfate and chloride ions are also major sources of beer flavor, and their levels significantly affect the beer's flavor. Therefore, beer brewing water has a significant impact on product taste, process stability, and manufacturing costs.

[0003] The brewing water used for pale beer production typically requires a low total solids content, a residual alkalinity below 0 degrees German degrees, a pH controlled between 5.5 and 6.0, and levels of calcium, sulfate, and chloride ions that meet the requirements for subsequent wort fermentation. However, most water sources themselves cannot achieve a residual alkalinity below 0 degrees German degrees. Currently, to obtain stable softened water quality, most breweries typically use purified water obtained through reverse osmosis or ion exchange mixed with some activated carbon water for brewing. However, the water obtained through this treatment method has an extremely low total ion content, and beneficial ions are removed. The residual alkalinity and pH fluctuate due to variations in the activated carbon water, making it difficult to meet the alkalinity requirements for brewing water. Consequently, large amounts of lactic acid and food-grade calcium sulfate or calcium chloride need to be added during saccharification. Moreover, due to the complexity of the brewing process, the above treatment method cannot simultaneously adjust the lees water and the feed water. Lactic acid and other substances need to be added again to the lees water pipeline to lower the alkalinity and pH, ensuring that less astringent polyphenols are washed away, thus affecting the flavor. Moreover, the above-mentioned treatment process is costly and unstable. Furthermore, the absence or low ion water quality disrupts the original balance of anions and cations, making it impossible to utilize the acid-enhancing effects of the original calcium and magnesium ions in the water, resulting in a noticeably sour and bland taste in the finished wine.

[0004] Therefore, those skilled in the art urgently need to provide a more stable and efficient water treatment process for pale beer brewing, so that the treated water quality meets the requirements of the brewing process while retaining the content of beneficial ions and reducing the overall treatment cost. Summary of the Invention

[0005] This invention addresses the aforementioned problems in existing technologies by proposing a water treatment process that reduces alkalinity, stabilizes pH, and ensures that the content of key ions in the water meets the requirements for pale beer brewing.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: a treatment process for water used in pale beer brewing, comprising the following steps:

[0007] S1. Chlorine dioxide sterilization of source water: Chlorine dioxide at a concentration of 0.2-0.5 mg / L is added to the source water for sterilization, and the sterilization time is ≥10 minutes;

[0008] S2. Multi-media filtration: The water treated with chlorine dioxide is filtered using a multi-media filter, wherein the pressure difference between the inlet and outlet of the multi-media filter is ≤0.05MPa;

[0009] S3. Activated carbon adsorption filtration: The water after multi-media treatment is filtered by activated carbon adsorption to remove water odor, organic matter and residual chlorine. The contact time between activated carbon and water is ≥10min.

[0010] S4. Precision filter filtration: The water treated with activated carbon is filtered with a precision filter of ≤5μm to remove small particles;

[0011] S5. Food-grade sulfuric acid addition: An automatic food-grade sulfuric acid addition system is installed in the pipeline after the precision filter treatment. Food-grade sulfuric acid is added to the water treated by the precision filter and mixed evenly. The pH is monitored by the configured online monitoring system, and the amount of food-grade sulfuric acid added is automatically adjusted according to the pH value obtained from the detection feedback.

[0012] S6. Decarbonization tower for carbon dioxide removal: Water treated with food-grade sulfuric acid enters the decarbonization tower to remove carbon dioxide, and the pH of the decarbonized water is monitored, and the pH is obtained based on the test feedback.

[0013] S7. Automatically mix reverse osmosis water based on conductivity: The reverse osmosis mixing ratio is calculated based on the indicators of food-grade sulfate and nitrate in the water after the decarbonation tower is treated.

[0014] S8. Calcium Addition: Test the ion composition of the water after reverse osmosis water treatment and compare it with the content requirements of calcium ions, sulfate ions and chloride ions in the brewing standard after acid and calcium adjustment. Calculate the difference between ions and calculate the amount of calcium to be added based on the difference.

[0015] In the above process, the contact time of the activated carbon empty bed in step S3 is designed based on the TTHM of the influent, with a contact time ≥10min. The TTHM of the activated carbon tank-produced water is ≤5mg / L, and the water quality is odorless. After being treated by the precision filter in step S4, the water enters the subsequent treatment process in two ways. One way enters the reverse osmosis membrane module for desalination, and online conductivity monitoring is set on the inlet and outlet water pipelines. The concentrations of calcium ions, chloride ions, nitrate ions, and sulfate ions in the produced water are monitored regularly. The other way enters the food-grade sulfuric acid automatic addition system.

[0016] Preferably, in step S5, food-grade sulfuric acid is added in a fixed ratio based on the flow meter signal from the water pipeline. The amount of sulfuric acid added needs to be determined through small-scale simulation. After adding food-grade sulfuric acid, the acid reacts with carbonates in the water, and the generated carbon dioxide gas needs to be removed by aeration. Otherwise, the carbon dioxide will affect the pH of the water quality due to factors such as pressure, temperature, and ion content in the water, resulting in unstable pH and making it impossible to accurately control subsequent processes. Typically, pH monitoring is performed before the food-grade sulfuric acid is added, mixed evenly, and introduced into the decarbonation tower to ensure the stability of the added amount. The pH setpoint can be adjusted according to the final product water pH requirements. The pH monitoring data signal PH1 is fed back to the automatic food-grade sulfuric acid addition system. The system automatically calculates the required adjustment amount of food-grade sulfuric acid based on the difference between the PH1 data signal and the standard control range, and automatically adjusts the addition amount until the PH1 data is stable and meets the standard requirements. The standard control range is 4.0–6.0.

[0017] As a preferred option, in step S5, after adding food-grade sulfuric acid, a static mixing device is added to the pipeline where the food-grade sulfuric acid and water are mixed. Through turbulent flow design and variable diameter control, the food-grade sulfuric acid and water are ensured to be mixed evenly.

[0018] Preferably, in step S6, the decarbonization tower includes a water inlet device, which generally uses a main branch pipe for water distribution. The material is stainless steel wire-wound tubing, preferably 304 or 316 wire-wound tubing. The packing material is multi-faceted hollow spheres, and depending on the water quality, it can be ceramic or plastic, which increases the surface area of ​​the water and allows carbon dioxide to be blown off more effectively. The blower provides airflow to blow off the carbon dioxide from the water, allowing the treated water to enter the water tank.

[0019] Preferably, in step S6, the water treated with food-grade sulfuric acid passes sequentially through the upper inlet device, is sprayed down by the distribution device, passes through the packing layer, and is discharged into the water tank from the bottom. A blower blows the carbon dioxide upwards from the bottom of the decarbonization tower, and the water is discharged from the top after passing through the packing layer. The working principle of the decarbonization tower is that when the airflow blown into the tower comes into contact with the water phase to be decarbonized, CO2 in the water is carried away by the airflow. Typically, the upward airflow velocity is 10 to 40 times the downward water flow velocity to thoroughly remove carbon dioxide. After decarbonization, the water pH is stable, and this index directly represents the content of free hydrogen ions in the water. This value is extremely important for the saccharification process. The pH of the effluent pipeline after decarbonization needs to be monitored to monitor the decarbonization effect.

[0020] Preferably, in step S6, the degassing flow rate during decarbonization is 20 to 30 times the water flow rate, the pH of the water after decarbonization is 5.0 to 7.0, the residual alkalinity is <2 German degrees, the total hardness is <25 German degrees, the calcium ion content is ≤150mg / L, the sulfate ion content is ≤250mg / L, and the chloride ion content is ≤200mg / L.

[0021] Preferably, in step S7, the residual alkalinity of the reverse osmosis water after blending should be <2 German degrees, the total hardness <20 German degrees, the calcium ion content ≤120 mg / L, the sulfate content ≤240 mg / L, the chloride ion content ≤120 mg / L, and the nitrate ion content (as N) ≤5 mg / L. The blended rinsing water should meet the requirements of residual alkalinity of -1 to 0 German degrees and pH of 5.7 to 6.3.

[0022] Preferably, in step S8, the residual alkalinity of the water after adding calcium is -5 to 0 German degrees, pH 3 is 5.0 to 6.5, calcium ion content is 80 to 120 mg / L, sulfate content is 100 to 240 mg / L, and chloride ion content is 50 to 200 mg / L.

[0023] In the above process, key water quality indicators are stably controlled by automatically mixing reverse osmosis water and monitoring water pH online. The mixed water enters the saccharification tank for saccharification feeding. The water entering the saccharification tank is temperature controlled to meet the feeding temperature requirements for malt saccharification, excipient gelatinization, and the addition of calcium agent.

[0024] Compared with the prior art, the advantages and positive effects of the present invention are as follows: The treatment process for pale beer brewing water of the present invention removes alkalinity by adding food-grade sulfuric acid, removes carbon dioxide by degassing in a decarbonation tower to stabilize the pH of the water, calculates the reverse osmosis water blending ratio based on the ion requirements of the degassed water and the brewing water, and calculates the amount of calcium added based on the standard of the brewing feed water after calcium adjustment. The process achieves the goal of reducing water treatment costs with the minimum amount of reverse osmosis water and the minimum amount of calcium, while ensuring a full-bodied beer without sourness or astringency. Attached Figure Description

[0025] Figure 1 This is a process flow diagram of the treatment process for pale beer brewing water provided in an embodiment of the present invention. Detailed Implementation

[0026] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0027] This invention provides a treatment process for pale beer brewing water. It utilizes food-grade sulfuric acid to remove alkalinity, followed by degassing to remove carbon dioxide and stabilize the pH. The reverse osmosis water blending ratio is calculated based on the ion requirements of the degassed water and the brewing water, achieving a fixed-ratio blending in the pipeline. The amount of calcium added is calculated based on the standard for brewing feed water after calcium adjustment, and calcium is added during the feed process. By combining these technologies, the alkalinity of the brewing feed water can be guaranteed to be below -5 to 0 degrees Celsius, the pH to be stably controlled between 5.0 and 6.5, and the calcium ion content to be 80 to 120 mg / L. The acid content is 100-240 mg / L, the chloride content is 50-200 mg / L, ensuring that the pH of the obtained 13°P wort is stably controlled at 5.2-5.7, the total acid is less than 1.5 mL / 100 mL, the calcium ion content is 40-60 mg / L, the sulfate content is 200-300 mg / L, and the chloride ion content is 200-280 mg / L. Under the premise of the lowest reverse osmosis water usage and the lowest calcium agent usage, the beneficial ion content is retained, the water treatment cost is reduced, and the full-bodied wine without acidity or astringency is guaranteed.

[0028] To provide a clearer and more detailed description of the treatment process for pale beer brewing water provided in the embodiments of the present invention, specific embodiments will be described below.

[0029] Example 1

[0030] The treatment process for water used in pale beer brewing in this embodiment includes the following steps:

[0031] S1. Chlorine dioxide sterilization of raw water: Chlorine dioxide at a concentration of 0.2-0.5 mg / L is added to the raw water for sterilization, with a sterilization time of ≥10 minutes; among which, due to the influence of the wet season and dry season and other factors on water quality, the residual alkalinity of the factory's raw water is 6.0-8.0 German degrees, pH is 7.0-8.0, sulfate content is 120-140 mg / L, chloride ion content is 60-90 mg / L, calcium ion content is 80-100 mg / L, and nitrate content (calculated as N) is 6.0-7.0 mg / L;

[0032] S2. Multi-media filtration: The water treated with chlorine dioxide is filtered using a multi-media filter. The multi-media consists of quartz sand filter layers with different particle sizes. From top to bottom, the diameters of the quartz sand are 3mm, 5-6mm, and 12-25mm respectively. The pressure difference between the inlet and outlet of the multi-media filter is ≤0.05MPa.

[0033] S3, Activated Carbon Adsorption Filtration: The water after multi-media treatment is filtered by activated carbon adsorption to remove water odors, organic matter and residual chlorine;

[0034] S4. Precision filter filtration: The water treated with activated carbon is filtered with a precision filter of ≤5μm to remove small particles;

[0035] S5. Food-grade sulfuric acid addition: An automatic food-grade sulfuric acid addition system is added to the pipeline after the precision filter treatment. After adding food-grade sulfuric acid to the water treated by the precision filter and mixing it evenly, the pH is monitored by the configured online monitoring system. The amount of food-grade sulfuric acid added is automatically adjusted according to the pH 1 obtained from the detection feedback. According to the small-scale simulation test, 0.07 kg / t of 98% pure food-grade sulfuric acid needs to be added. The pH 1 is 4.5-5.0 when added online and monitored, which meets the requirements.

[0036] S6. Carbon dioxide removal in the decarbonization tower: Water treated with food-grade sulfuric acid enters the decarbonization tower to remove carbon dioxide. The pH of the decarbonized water is monitored, with the actual value being 5.0–6.0. ​​The calcium ion content of the decarbonized water is 80–100 mg / L, the chloride ion content is 60–90 mg / L, the nitrate ion content is 5.5–6.5 g / L, and the sulfate ion content is 180–250 mg / L.

[0037] S7. Automatic mixing of reverse osmosis water based on conductivity: The reverse osmosis mixing ratio is calculated based on the water quality indicators such as food-grade sulfate and nitrate after decarbonization. The water quality standards after decarbonization require residual alkalinity < 2 German degrees, total hardness < 25 German degrees, calcium ion content ≤ 150 mg / L, sulfate ion content ≤ 250 mg / L, chloride ion content ≤ 200 mg / L, and nitrate ion content (as N) ≤ 5 mg / L. Therefore, it can be seen that the nitrate ion content in the water after decarbonization in this embodiment is higher than the standard requirements, and reverse osmosis water needs to be mixed. The nitrate content (as N) in the reverse osmosis product water is 0.1 mg / L. Let the proportion of water after decarbonization be x, then the calculation is: 6.5x + 0.1*(1-x) = 5, x = 76.5%, where 6.5 is the nitrate content in the decarbonized water, and 0.1 is the reverse osmosis product water content. The nitrate content in the permeated water is 5, which represents the nitrate ion content requirements for the water quality after carbon removal and the water quality after reverse osmosis blending. Based on the above calculation results, the blending ratio of carbon removal water to reverse osmosis permeate is set at 75%:25%. According to the blending ratio calculated above, the carbon removal water and reverse osmosis permeate are blended in a fixed ratio. The water quality after blending is monitored regularly. The residual alkalinity of the water is -2.0 to 2.0 German degrees, the calcium ion content is 80 to 110 mg / L, the chloride ion content is 70 to 100 mg / L, the nitrate ion content (as N) is 4.0 to 4.8 mg / L, the sulfate ion content is 180 to 210 mg / L, and the pH is 5.5 to 6.3, which meets the standard requirements for brewing water before calcium adjustment. The blended water meets the requirements for residual alkalinity of -1 to 0 German degrees and pH of 5.7 to 6.3 for washing wastewater.

[0038] S8. Calcium Addition: After adjusting the acidity and calcium content, the standard requirements for the brewing feed water are as follows: residual alkalinity in the water should be between -5 and 0 German degrees, calcium ion content should be 80-120 mg / L, chloride ion content should be 50-200 mg / L, and sulfate ion content should be 100-240 mg / L. The differences between the various ion indicators of the water quality after blending in S7 and the standard for brewing feed water after adjusting the acidity and calcium content are calculated, and the required amount of calcium to be added is calculated based on the differences. After calculation, all three ion indicators meet the standard requirements, and no calcium additive is needed to meet the nutritional needs of yeast in the saccharification process and fermentation process, while ensuring the flavor requirements of the product.

[0039] Comparative Example 1

[0040] The water treatment process for this comparative beer brewing project includes the following steps:

[0041] S1. Chlorine dioxide sterilization of raw water: Chlorine dioxide at a concentration of 0.2-0.5 mg / L is added to the raw water for sterilization, with a sterilization time of ≥10 minutes; among which, due to the influence of the wet season and dry season and other factors on water quality, the residual alkalinity of the factory's raw water is 6.0-8.0 German degrees, pH is 7.0-8.0, sulfate content is 120-140 mg / L, chloride ion content is 60-90 mg / L, calcium ion content is 80-100 mg / L, and nitrate content (calculated as N) is 6.0-7.0 mg / L;

[0042] S2. Multi-media filtration: The water treated with chlorine dioxide is filtered using a multi-media filter. The multi-media consists of quartz sand filter layers with different particle sizes, from top to bottom, with diameters of 3mm, 5-6mm, and 12-25mm respectively. The pressure difference between the inlet and outlet of the multi-media filter is ≤0.05MPa.

[0043] S3, Activated Carbon Adsorption Filtration: The water after multi-media treatment is filtered by activated carbon adsorption to remove water odors, organic matter and residual chlorine;

[0044] S4. Precision filter filtration: The water treated with activated carbon is filtered with a precision filter of ≤5μm to remove small particles;

[0045] S5. The water after the precision filter is divided into two streams for subsequent treatment. One stream enters the reverse osmosis membrane module for desalination, with online conductivity monitoring installed on the inlet and outlet pipelines. The permeate water is monitored to have a calcium ion content of 6 mg / L, a chloride ion content of 8 mg / L, a nitrate ion content (as N) of 0.3 mg / L, a sulfate ion content of 7 mg / L, a residual alkalinity of 0.2 German degrees, and a pH of 5.7–6.4 (unstable). The other stream is blended with the reverse osmosis permeate water, with the blending ratio calculated based on the brewing water standard before calcium adjustment. According to water quality standards... The requirements are as follows: residual alkalinity < 2 German degrees, total hardness < 25 German degrees, calcium ion content ≤ 120 mg / L, sulfate ion content ≤ 240 mg / L, chloride ion content ≤ 120 mg / L, and nitrate ion content (as N) ≤ 5 mg / L. To meet these standards, the mixing ratio is calculated to be 23%:77% for the permeate from the precision filter and 77% for the reverse osmosis. In actual operation, to prevent fluctuations in the source water quality, 80% reverse osmosis water is used, meaning the mixing ratio of the permeate from the precision filter to the reverse osmosis is 20%:80%.

[0046] S6. Calcium Addition: After adjusting the acidity and calcium content, the standard requirements for the brewing feed water are as follows: residual alkalinity should be -5 to 0 German degrees, calcium ion content should be 80 to 120 mg / L, chloride ion content should be 50 to 200 mg / L, and sulfate ion content should be 100 to 240 mg / L. For the water mixed with S5, the residual alkalinity should be 1 to 2 German degrees, calcium ion content should be 20 to 40 mg / L, chloride ion content should be 5 to 20 mg / L, and sulfate ion content should be 10 to 30 mg / L. L. The differences between the various ion indicators of the water quality after blending in S5 and the standard of the brewing feed water after acidification and calcium adjustment are calculated, and the required amount of calcium to be added is calculated based on the differences. According to the calculation, 100-120g / KL of anhydrous calcium chloride and 200-240g / KL of calcium sulfate with a water content of 80% need to be added. After adjustment, the residual alkalinity is -4 to 0 German degrees, the calcium ion content is 90-105mg / L, the chloride ion content is 60-80mg / L, and the sulfate ion content is 120-200mg / L.

[0047] S7. Adjustment of washing water: The washing water is the water after precision filtration. The residual alkalinity is measured to be 6.0-6.5 German degrees and the pH is 7.0-7.5. 0.15-0.20 kg / ton of water of lactic acid needs to be added to adjust the pH and residual alkalinity to the standard requirements.

[0048] The contents of relevant substances in the wort and beer prepared from the water used for brewing pale beer obtained in Example 1 and Comparative Example 1 were tested, and the test results are shown in Table 1.

[0049] Table 1. Detection results of relevant substance contents in wort and beer prepared from the water used for brewing pale beer in Example 1 and Comparative Example 1.

[0050]

[0051] The comparison results of production water and auxiliary material usage between Example 1 and Comparative Example 1 are shown in Table 2. The unit price of reverse osmosis water is RMB 2.05 / ton (excluding source water fee), the unit price of calcium sulfate is RMB 2.85 / kg, the unit price of calcium chloride is RMB 2.97 / kg, the unit price of lactic acid is RMB 9.74 / kg, and the unit price of sulfuric acid is RMB 3.79 / kg.

[0052] Table 2 Comparison of production water and auxiliary material usage between Example 1 and Comparative Example 1

[0053] index Example 1 Comparative Example 1 Reverse osmosis water percentage (%) 20 75 Calcium sulfate addition amount (g / KL) 0 100～120 Calcium chloride addition amount (g / KL) 0 200～240 Lactic acid addition (g / KL) 0 150～200 Sulfuric acid addition (g / KL) 70 0

[0054] As can be seen from the above, compared with Example 1, Comparative Example 1 did not add food-grade sulfuric acid, nor did it use a decarbonation tower to remove carbon dioxide. The lactic acid and total polyphenol content of the beer obtained in Comparative Example 1 were higher than those in Example 1, and the beer had a slightly astringent taste. However, the technical solution of the pale beer brewing water treatment process of this invention consumes 0% calcium sulfate and 0% calcium chloride per ton of 13-degree wort, and the consumption of reverse osmosis water is reduced from 80% in the comparative example to 20%. The lactic acid and total polyphenol content of the wort are significantly reduced, the smoothness of the beer is significantly improved, and the acidity and astringency defects caused by lactic acid and total polyphenols are significantly alleviated. Therefore, the technical solution of this invention significantly reduces the preparation cost, achieving the minimum amount of reverse osmosis water and the lowest amount of calcium agent used, while reducing water treatment costs and ensuring a full-bodied beer without acidity or astringency defects.

Claims

1. A treatment process for water used in pale beer brewing, characterized in that, Includes the following steps: S1. Chlorine dioxide sterilization of source water: Chlorine dioxide at a concentration of 0.2~0.5mg / L is added to the source water for sterilization, and the sterilization time is ≥10 minutes; S2. Multi-media filtration: The water treated with chlorine dioxide is filtered using a multi-media filter, wherein the pressure difference between the inlet and outlet of the multi-media filter is ≤0.05MPa; S3. Activated carbon adsorption filtration: The water after multi-media treatment is filtered by activated carbon adsorption to remove water odor, organic matter and residual chlorine. The contact time between activated carbon and water is ≥10min. S4. Precision Filtering: The activated carbon-treated water is filtered through a precision filter with a diameter of ≤5μm to remove small particles. The water after the precision filter is divided into two streams for subsequent treatment. One stream enters the reverse osmosis membrane module for desalination, and online conductivity monitoring is installed on the inlet and outlet water pipelines. The concentrations of calcium ions, chloride ions, nitrate ions, and sulfate ions in the produced water are monitored regularly. The other stream enters the food-grade sulfuric acid automatic addition system. S5. Food-grade sulfuric acid addition: An automatic food-grade sulfuric acid addition system is installed in the pipeline after the precision filter treatment. Food-grade sulfuric acid is added to the water treated by the precision filter and mixed evenly. The pH is monitored by the configured online monitoring system, and the amount of food-grade sulfuric acid added is automatically adjusted according to the pH value obtained from the detection feedback. S6. Carbon dioxide removal in the decarbonization tower: Water treated with food-grade sulfuric acid enters the decarbonization tower to remove carbon dioxide. The pH of the decarbonized water is monitored, and the pH is obtained based on the test feedback. The degassing flow rate during decarbonization is 20 to 30 times the water flow rate. The pH of the decarbonized water is 5.0 to 7.0, the residual alkalinity is <2 German degrees, the total hardness is <25 German degrees, the calcium ion content is ≤150mg / L, the sulfate ion content is ≤250mg / L, the chloride ion content is ≤200mg / L, and the nitrate ion content (as N) is ≤5mg / L. S7. Automatic mixing of reverse osmosis water based on conductivity: The water treated by the decarbonization tower is mixed with reverse osmosis water according to the food-grade sulfate and nitrate indexes in the water quality. The water quality is monitored regularly after the decarbonization water and reverse osmosis water are mixed. The residual alkalinity of the water is <2 German degrees, the total hardness is <20 German degrees, the calcium ion content is ≤120mg / L, the sulfate content is ≤240mg / L, the chloride ion content is ≤120mg / L, and the nitrate ion content (as N) is ≤5mg / L. S8. Calcium Addition: Ion composition testing is performed on the water after reverse osmosis water treatment. The content requirements for calcium ions, sulfate ions, and chloride ions in the brewing standard after acid and calcium adjustment are compared to calculate the ion differences. Based on these differences, the required calcium dosage is calculated. After adding calcium, the residual alkalinity of the water is -5 to 0 German degrees, pH 3 is 5.0 to 6.5, calcium ion content is 80 to 120 mg / L, sulfate content is 100 to 240 mg / L, and chloride ion content is 50 to 200 mg / L. This ensures that the pH of the obtained 13°P wort is stably controlled at 5.2 to 5.7, the total acid is below 1.5 mL / 100 mL, the calcium ion content is 40 to 60 mg / L, the sulfate content is 200 to 300 mg / L, and the chloride ion content is 200 to 280 mg / L.

2. The treatment process for pale beer brewing water according to claim 1, characterized in that, In step S5, the pH monitoring data signal PH1 is fed back to the food-grade sulfuric acid automatic addition system. The food-grade sulfuric acid addition system automatically calculates the amount of food-grade sulfuric acid to be added based on the difference between the data signal PH1 and the standard control range, and automatically completes the addition adjustment until the PH1 data is stable and meets the standard requirements. The standard control range is 4.0~6.

0.

3. The treatment process for pale beer brewing water according to claim 1, characterized in that, In step S5, after adding food-grade sulfuric acid, a static mixing device is added to the pipeline where the food-grade sulfuric acid and water are mixed. Through turbulent flow design and variable diameter control, the food-grade sulfuric acid and water are ensured to be mixed evenly.

4. The treatment process for pale beer brewing water according to claim 1, characterized in that, In step S6, the decarbonization tower includes a water inlet device made of stainless steel wire-wound tubing; packing material, which is multi-faceted hollow spheres made of ceramic or plastic; and a blower that provides airflow.

5. The treatment process for pale beer brewing water according to claim 4, characterized in that, In step S6, the water treated with food-grade sulfuric acid passes through the inlet device, the packing layer, and enters the water tank. The blower blows the water upward from the bottom of the decarbonization tower, where the upward airflow velocity is 10 to 40 times that of the downward water flow velocity.

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