Honey beer formula and brewing method thereof

Abstract

The invention discloses a honey beer formula and a brewing method thereof, the honey beer comprises the following raw materials by weight: 2000-2500g of mixed malt, 300-500g of honey, 35-40g of humulus lupulus, 35-50g of yeast, 60-100g of a lifting additive and a proper amount of purified water, and the brewing method comprises the following specific implementation steps: saccharifying, stirring, boiling, adding the humulus lupulus, cooling, standing, fermenting and filling. According to the honey beer formula and the brewing method thereof, a proper amount of lifting additives are added, and the malt, the bitter hops and the fragrant hops are matched and mixed, so that the honey beer is richer in overall taste, has specific fragrance and taste of honey, also has due bitterness of beer, is stronger in palatability, and is better in taste. Meanwhile, in order to increase the amount of carbon dioxide, the wine liquid is subjected to secondary fermentation and filling aging, and meanwhile, the whole preparation process is relatively simple and convenient and can be adapted to preparation in a family environment.

Description

Technical Field

[0001] The invention relates to the technical field of honey beer preparation, in particular to a honey beer formula and a brewing method thereof. Background Art

[0002] Beer is a fermented alcoholic beverage made from malt and water as the main raw materials, with hops (including hop products) added, and fermented by yeast, containing carbon dioxide and capable of forming foam, including non-alcoholic beer; The most basic feature of beer in history is that it uses buds from germinated grains as the basic raw material. The name "beer" is a homophonetic translation of a foreign word. Beer has a low alcohol content and contains carbon dioxide, multiple amino acids, vitamins, low-molecular sugars, inorganic salts and various enzymes. Beer is called "liquid bread"; Honey beer is a special beer that uses honey as one of its main ingredients. Honey not only brings a sweet taste to the beer, but also adds a unique aroma to the beer.

[0003] The prior art has the following defects or problems: The prior art has a publication number of CN102660418A, a honey beer, wherein the ratio of honey to beer is 1:8 to 1:20 by weight. The production method of the honey beer is as follows: natural honey and beer are put into a container in proportion, adjusted and mixed, and the honey beer is obtained after being fully stirred. The beer can be drunk directly or stored after being sealed, and the shelf life can reach 180 days.

[0004] The ingredients of the liquor in the above content are relatively simple, and only honey and beer are mixed. The taste is single and cannot be properly adjusted, and it is impossible to take into account the unique aroma of honey and the bitterness of beer.

[0005] It should be noted that the above contents belong to the technical knowledge of the inventor and do not necessarily constitute prior art. Summary of the invention

[0006] The purpose of the present invention is to provide a honey beer formula and a brewing method thereof in view of the deficiencies in the prior art, so as to solve the problems raised in the background technology.

[0007] To achieve the above object, the present invention provides the following technical solution: a formula of honey beer, characterized in that it comprises the following raw materials in parts by weight: Mix 2000-2500g of malt, 300-500g of honey, 35g-40g of hops, 35-50g of yeast, 60-100g of enhancing additives and appropriate amount of purified water.

[0008] As a preferred technical solution of the present invention, the mixed malt is a mixture of light malt and Vienna malt, and the ratio of the two needs to be controlled at 5:1. The hops are bitter hops and aroma hops, and the ratio of the two is controlled at 1.5:1. The enhancing additives can be selected from several components of tangerine peel, vanilla and sugar, and the pure water can be adjusted in real time with the brewing scale.

[0009] Another technical problem to be solved by the present invention is a method for brewing honey beer, comprising the following steps: Step 1: Add 5L of pure water into the saccharification container and heat it to a specific temperature. Then put the mixed malt into the saccharification container and keep it warm for saccharification. During this process, the starch in the malt will be converted into fermentable sugar. Step 2: Use external stirring equipment to regularly stir the saccharification vessel to ensure that the malt is evenly heated and prevent precipitation; Step 3: After saccharification, use a filter to filter the malt residue to obtain clear wort; Step 4: Pour the prepared wort into a brewing container, heat and boil it for sterilization, concentrate the wort and extract the bitterness and aroma of hops, and boil it for 60 minutes; Step 5: Add bitter hops and aroma hops at different times; Step 6: After boiling, add honey and boosting additives before turning off the heat, and stir evenly to ensure that the honey and boosting additives are fully dissolved in the wort; Step 7: The boiled wort is quickly cooled by a cooler, and after cooling to a temperature suitable for fermentation, it is allowed to stand to allow the impurities in the wort to settle; Step 8: Pour the cooled and settled wort into the fermentation barrel. After adding the yeast, gently shake the fermentation barrel to ensure that the yeast is evenly distributed. Step 9: Seal the fermentation barrel with an airlock. Fermentation begins and bubbles will form in the airlock, indicating that the yeast is converting sugar into alcohol and carbon dioxide. Step 10: After the primary fermentation is completed, the wine is transferred to a clean secondary fermentation container for clarification to remove excess yeast precipitation and impurities; Step 11: Complete the filling and aging operations of the wine.

[0010] As a preferred technical solution of the present invention, the saccharification temperature needs to be raised to 65-70 degrees Celsius, and the saccharification treatment time is controlled at 45-60 minutes.

[0011] As a preferred technical solution of the present invention, the rotation speed of the external stirring device needs to be controlled at 100-200r / min.

[0012] As a preferred technical solution of the present invention, the bitter hops are placed 30 minutes after boiling, and the aromatic hops are placed 10 minutes before the end of boiling.

[0013] As a preferred technical solution of the present invention, the cooling temperature needs to be controlled at 18-24 degrees Celsius.

[0014] As a preferred technical solution of the present invention, the specific steps of the wine filling and aging operation are as follows: The wine is transported to the packaging equipment through the conveying pipeline, and sterilized bottles are selected for filling; If you want to make the wine more carbonated during this process, you can add an appropriate amount of sugar before filling, with 7-8g of sugar added per liter of wine as the standard, so that the sugar continues to ferment in the bottle and produce carbon dioxide; Seal the bottle mouth with a capping device to ensure that the bottle is sealed tightly to prevent carbon dioxide from leaking; Leave the bottled beer at room temperature for 1-2 weeks, during which time further fermentation can be completed, making the flavor of the beer more mixed.

[0015] Compared with the prior art, the present invention provides a honey beer formula and a brewing method thereof, which have the following beneficial effects: The honey beer formula and brewing method thereof, in the above content, by adding a proper amount of enhancing additives, combined with mixed malt and bitter hops and fragrant hops, the overall taste of the honey beer is richer, with the unique aroma and taste of honey while taking into account the bitterness that beer should have, and the palatability is stronger. At the same time, in order to increase the amount of carbon dioxide, the beer is subjected to secondary fermentation and filling aging. At the same time, the overall preparation process is relatively simple and can be adapted to preparation in a home environment. DETAILED DESCRIPTION

[0016] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0017] Embodiment 1: A recipe of honey beer, comprising the following raw materials in parts by weight: Mix 2000g malt, 300g honey, 40g hops, 35g yeast, 60g boosting additives and appropriate amount of purified water; The mixed malt is a mixture of light malt and Vienna malt, and the ratio of the two needs to be controlled at 5:1. Hops are bitter hops and aroma hops, and the ratio of the two is controlled at 1.5:1. Enhanced additives include several components of tangerine peel, vanilla and sugar, and the purified water can be adjusted in real time with the brewing scale.

[0018] Based on the above-mentioned recipe of honey beer, a brewing method of honey beer is proposed, comprising the following steps: Place 5L of pure water in the saccharification container and heat it to a specific temperature. Then place the mixed malt in the saccharification container and keep it warm for saccharification. During this process, the starch in the malt will be converted into fermentable sugar. The saccharification temperature needs to be raised to 70 degrees Celsius, and the saccharification time is controlled within 60 minutes; The saccharification vessel is stirred regularly by external stirring equipment to ensure that the malt is evenly heated and prevent sedimentation; The speed of external stirring equipment needs to be controlled at 100r / min; After saccharification, use a filter to filter the malt residue to obtain clear wort; Pour the prepared wort into a brewing container, heat and boil it for sterilization, concentrate the wort and extract the bitterness and aroma of hops, and boil it for 60 minutes; Add bittering hops and aroma hops at different times; Bitter hops are added 30 minutes after boiling, and aroma hops are added 10 minutes before the end of boiling. After boiling, add honey and boosting additives before turning off the heat, and stir well to ensure that the honey and boosting additives are fully dissolved in the wort; The boiled wort is quickly cooled by a cooler, cooled to a temperature suitable for fermentation, and then left to stand to allow the impurities in the wort to settle; The cooling temperature needs to be controlled at 18 degrees Celsius; Pour the cooled and settled wort into the fermentation barrel. After adding the yeast, gently shake the fermentation barrel to ensure that the yeast is evenly distributed. Use an airlock to seal the fermentation barrel. Fermentation begins and bubbles will form in the airlock, indicating that the yeast is converting sugar into alcohol and carbon dioxide. After the primary fermentation is completed, the wine is transferred to a clean secondary fermentation container for clarification to remove excess yeast sediment and impurities. Complete the filling and aging operations of the wine; The specific steps of wine filling and aging are as follows: The wine is transported to the packaging equipment through the conveying pipeline, and sterilized bottles are selected for filling; If you want to make the wine more carbonated during this process, you can add an appropriate amount of sugar before filling, with 7g of sugar added per liter of wine as the standard, so that the sugar continues to ferment in the bottle and produce carbon dioxide; Seal the bottle mouth with a capping device to ensure that the bottle is sealed tightly to prevent carbon dioxide from leaking; The bottled beer is placed at room temperature for 1 week, during which further fermentation can be completed, making the flavor of the beer more mixed; The beer prepared in the above embodiment has a more stimulating taste, has rich bubbles and greatly reduces the sweetness of honey, and is more suitable for men to drink.

[0019] Embodiment 2: A recipe of honey beer, comprising the following raw materials in parts by weight: Mix 2000g malt, 500g honey, 35g hops, 50g yeast, 100g boosting additives and appropriate amount of purified water; The mixed malt is a mixture of light malt and Vienna malt, and the ratio of the two needs to be controlled at 5:1. Hops are bitter hops and aroma hops, and the ratio of the two is controlled at 1.5:1. Enhanced additives include several components of tangerine peel, vanilla and sugar, and the purified water can be adjusted in real time with the brewing scale.

[0020] Based on the above-mentioned recipe of honey beer, a brewing method of honey beer is proposed, comprising the following steps: Place 5L of pure water in the saccharification container and heat it to a specific temperature. Then place the mixed malt in the saccharification container and keep it warm for saccharification. During this process, the starch in the malt will be converted into fermentable sugar. The saccharification temperature needs to be raised to 70 degrees Celsius, and the saccharification time is controlled within 60 minutes; The saccharification vessel is stirred regularly by external stirring equipment to ensure that the malt is evenly heated and prevent sedimentation; The speed of external stirring equipment needs to be controlled at 150r / min; After saccharification, use a filter to filter the malt residue to obtain clear wort; Pour the prepared wort into a brewing container, heat and boil it for sterilization, concentrate the wort and extract the bitterness and aroma of hops, and boil it for 60 minutes; Add bittering hops and aroma hops at different times; Bitter hops are added 30 minutes after boiling, and aroma hops are added 10 minutes before the end of boiling. After boiling, add honey and boosting additives before turning off the heat, and stir well to ensure that the honey and boosting additives are fully dissolved in the wort; The boiled wort is quickly cooled by a cooler, cooled to a temperature suitable for fermentation, and then left to stand to allow the impurities in the wort to settle; The cooling temperature needs to be controlled at 24 degrees Celsius; Pour the cooled and settled wort into the fermentation barrel. After adding the yeast, gently shake the fermentation barrel to ensure that the yeast is evenly distributed. Use an airlock to seal the fermentation barrel. Fermentation begins and bubbles will form in the airlock, indicating that the yeast is converting sugar into alcohol and carbon dioxide. After the primary fermentation is completed, the wine is transferred to a clean secondary fermentation container for clarification to remove excess yeast sediment and impurities. Complete the filling and aging operations of the wine; The specific steps of wine filling and aging are as follows: The wine is transported to the packaging equipment through the conveying pipeline, and sterilized bottles are selected for filling; If you want to make the wine more carbonated during this process, you can add an appropriate amount of sugar before filling, with 8g of sugar added per liter of wine as the standard, so that the sugar continues to ferment in the bottle and produce carbon dioxide; Seal the bottle mouth with a capping device to ensure that the bottle is sealed tightly to prevent carbon dioxide from leaking; The bottled beer is left at room temperature for 2 weeks, during which time further fermentation can be completed, making the flavor of the beer more mixed.

[0021] The beer prepared in the above embodiment has a softer taste and a mellower aroma, while the irritation of the beer itself is greatly reduced. It has fewer bubbles and is more suitable for women to drink.

[0022] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0023] Finally, it should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A recipe for honey beer, characterized in that: The composition comprises the following raw materials in parts by weight: Mix 2000-2500g of malt, 300-500g of honey, 35g-40g of hops, 35-50g of yeast, 60-100g of enhancing additives and appropriate amount of purified water.

2. A honey beer recipe according to claim 1, characterized in that: The mixed malt is a mixture of light malt and Vienna malt, and the ratio of the two needs to be controlled at 5:

1. The hops are bitter hops and aroma hops, and the ratio of the two is controlled at 1.5:

1. The enhancing additives can be selected from several components of tangerine peel, vanilla and sugar, and the pure water can be adjusted in real time according to the brewing scale.

3. A method for brewing honey beer, characterized in that: The steps include: Step 1: Add 5L of pure water into the saccharification container and heat it to a specific temperature. Then put the mixed malt into the saccharification container and keep it warm for saccharification. During this process, the starch in the malt will be converted into fermentable sugar. Step 2: Use external stirring equipment to regularly stir the saccharification vessel to ensure that the malt is evenly heated and prevent precipitation; Step 3: After saccharification, use a filter to filter the malt residue to obtain clear wort; Step 4: Pour the prepared wort into a brewing container, heat and boil it for sterilization, concentrate the wort and extract the bitterness and aroma of hops, and boil it for 60 minutes; Step 5: Add bitter hops and aroma hops at different times; Step 6: After boiling, add honey and boosting additives before turning off the heat, and stir evenly to ensure that the honey and boosting additives are fully dissolved in the wort; Step 7: The boiled wort is quickly cooled by a cooler, and after cooling to a temperature suitable for fermentation, it is allowed to stand to allow the impurities in the wort to settle; Step 8: Pour the cooled and settled wort into the fermentation barrel. After adding the yeast, gently shake the fermentation barrel to ensure that the yeast is evenly distributed. Step 9: Seal the fermentation barrel with an airlock. Fermentation begins and bubbles will form in the airlock, indicating that the yeast is converting sugar into alcohol and carbon dioxide. Step 10: After the primary fermentation is completed, the wine is transferred to a clean secondary fermentation container for clarification to remove excess yeast precipitation and impurities; Step 11: Complete the filling and aging operations of the wine.

4. A method for brewing honey beer according to claim 3, characterized in that: In step 1, the saccharification temperature needs to be raised to 65-70 degrees Celsius, and the saccharification treatment time is controlled at 45-60 minutes.

5. A method for brewing honey beer according to claim 3, characterized in that: The speed of the external stirring device in step 2 needs to be controlled at 100-200r / min.

6. A method for brewing honey beer according to claim 3, characterized in that: The bitter hops described in step 5 are placed 30 minutes after boiling, and the aroma hops are placed 10 minutes before the end of boiling.

7. The method for brewing honey beer according to claim 3, characterized in that: The cooling temperature in step 7 needs to be controlled at 18-24 degrees Celsius.

8. The method for brewing honey beer according to claim 3, characterized in that: The specific steps of the wine filling and aging operation described in step 11 are as follows: The wine is transported to the packaging equipment through the conveying pipeline, and sterilized bottles are selected for filling; If you want to make the wine more carbonated during this process, you can add an appropriate amount of sugar before filling, with 7-8g of sugar added per liter of wine as the standard, so that the sugar continues to ferment in the bottle and produce carbon dioxide; Seal the bottle mouth with a capping device to ensure that the bottle is sealed tightly to prevent carbon dioxide from leaking; Leave the bottled beer at room temperature for 1-2 weeks, during which time further fermentation can be completed, making the flavor of the beer more mixed.