Ultra-dry IPA beer with grape wine flower fragrance and brewing method of ultra-dry IPA beer

Abstract

The invention is suitable for the technical field of beer brewing, and provides ultra-dry IPA beer with grape wine flower fragrance and a brewing method thereof.The beer is prepared from, by mass, 70%-75% of Pearson malt, 6%-8% of Munich high-fragrance malt and 20%-22% of baked cornflakes; the concentration of the original wort is 11.7-12.3 degrees P, the alcoholic strength is 6.0-6.5% vol, the chroma is 8-12 EBC, the bitterness is 22-28 BU, the actual fermentation degree is larger than or equal to 80%, the apparent fermentation degree is larger than or equal to 100%, the carbohydrate content is 0.1-0.4 g / 100 mL, the linacol content is 180-250 [mu] g / L, and the geraniol content is 30-250 [mu] g / L. According to the ultra-dry IPA beer with the fragrance of the grape wine, the wine body is light yellow in color and luster, a closed opening is dry and comfortable, the bitter taste is moderate, the taste is strong, the hops fragrance is obvious, and especially the fragrance of the Changxiang white grapes can be perceived.

Description

Technical Field

[0001] The invention belongs to the technical field of beer brewing, and in particular relates to an ultra-dry IPA beer with grape hop aroma and a brewing method thereof. Background Art

[0002] Brut IPA is also known as Champagne IPA. The high fermentation, dryness and high carbonation of this wine make people feel like champagne. Its bitterness is also kept to a minimum, and the fruit flavor and aroma are achieved through late hops, dry hops and the use of neutral ale yeast.

[0003] Compared with most other IPA beers, the most prominent feature of Brut IPA is that while retaining the rich hop aroma of IPA, it also has a dry taste and lower beer bitterness, making it more drinkable.

[0004] However, maintaining the characteristic hop aroma while satisfying drinkers who are afraid of bitterness has become a difficulty in current winemaking. Most of the wines on the market are dominated by citrus or tropical fruit aromas. The overall smell is single, and it is difficult to develop new smells, which greatly reduces the appeal to consumers. Summary of the invention

[0005] The object of the present invention is to provide an ultra-dry IPA beer with grape hop aroma, aiming to solve the technical problems existing in the prior art identified in the background technology.

[0006] The present invention is achieved by providing an ultra-dry IPA beer with grape hop aroma, wherein the beer raw materials include 70-75% by weight of Pilsner malt, 6-8% by weight of Munich high-fragrance malt and 20-22% by weight of roasted corn flakes;

[0007] The original wort concentration is 11.7-12.3°P, the alcohol content is 6.0-6.5% vol, the color is 8-12EBC, the bitterness is 22-28BU, the actual fermentation degree is ≥80%, the apparent fermentation degree is ≥100%, the carbohydrate content is 0.1-0.4g / 100mL, the linalool content is 180-250μg / L, and the geraniol content is 30-250μg / L.

[0008] As a further solution of the present invention, the yeast used for fermentation is JFA1317, a liquid yeast, with a fermentation degree of 85%-100% and an alcohol tolerance of 6%-10%.

[0009] As a further embodiment of the present invention, the grape hops are granulated hops, and the variety is New Zealand Nelson Sauvin;

[0010] The α-acid content of Nelson Sauvin is 12-13%, the hop oil content is 0.8-1.6 ml / 100 g, and the thiol compound 3S4MP content is 0.5-1.5 nl / 100 g.

[0011] As a further embodiment of the present invention, the aromatic hop varieties rich in the thiol compound 4MMP include New Zealand Motueka, American Cascade, Centennial, Simcoe, Mosaic, and Citra.

[0012] As a further solution of the present invention, the chroma of the Pilsner malt is 5-12 EBC, the chroma of the Munich high aroma malt is 15-18 EBC, and the chroma of the baked corn flakes is 0.5-0.8 EBC.

[0013] Another object of the present invention is to provide a method for brewing the ultra-dry IPA beer with grape hop aroma as described above, the method comprising:

[0014] Step 1, Pilsner malt, Munich high-aroma malt and roasted corn flakes are used as raw materials, crushed and mixed with water, the mass ratio of raw materials to water is 1:3-1:5, glucoamylase is added to the saccharified mash, and three-stage saccharification is performed at 55-72° C., and after the iodine test is qualified, the temperature is raised to 76-78° C., filtered and washed, and wort is obtained;

[0015] Step 2, boil the wort, add hops twice during the boiling process, perform vortex precipitation after boiling, cool the wort to 22-23°C, and oxygenate the wort to 6-8 mg / L;

[0016] Inoculate the above yeast, maintain the yeast count in the full tank at 9-10 million / ml, and the fermentation temperature is 23-25℃;

[0017] Step 3, observing the concentration of the fermentation liquid, when the apparent concentration of the fermentation liquid is 3-3.5°P, dry-dosing hops, sealing the tank so that the pressure in the tank is naturally increased to 0.12-0.16MPa, and using the fermentation liquid to extract the aroma components in the hops;

[0018] Step 4, when the diacetyl content drops below 0.08 mg / L, the fermentation liquid is cooled to 0-2° C. and cold-stored for more than 7 days, and when the linalool content in the fermentation liquid is ≥150 μg / L, the actual fermentation degree of the fermentation liquid is ≥80%, and the apparent fermentation degree is ≥100%, the yeast and hop sediment in the tank are discharged to obtain beer fermentation liquid;

[0019] Step 5: centrifuge the beer fermentation liquid, and perform instant killing and filling to obtain an ultra-dry IPA beer with a grape hop aroma.

[0020] As a further embodiment of the present invention, the pH value of the three-stage saccharification in step 1 is 5.4-5.6.

[0021] The specific temperature and holding time are:

[0022] The first stage of saccharification: 54-55℃, keep warm for 15-25min;

[0023] Second stage saccharification: 62-63℃, keep warm for 30-40min;

[0024] The third stage of saccharification: 71-72℃, keep warm for 30-35min.

[0025] As a further solution of the present invention, in step 1, the addition amount of the glucoamylase is 7-10 kg / t malt.

[0026] As a further embodiment of the present invention, the hops are added twice during the boiling process in step 2, wherein:

[0027] The first hop is added 10 minutes after the start of boiling. The hop variety is one of the flavor hops, the hop is a granular hop, the α-acid content is 5-10%, and the total addition amount is 0.2-0.3g / L;

[0028] After boiling, add hops for the second time. The hop variety is Nelson Sauvin, and the addition amount is 0.15-0.20g / L

[0029] As a further solution of the present invention, the dry hop variety in step 3 is one of Nelson Sauvin and aromatic hops containing 4MMP, and the addition amounts are 7.0-9.5 g / L and 0.5-2.5 g / L, respectively.

[0030] The beneficial effects of the present invention are:

[0031] The ultra-dry IPA beer with grape hop aroma prepared by the scheme has a light yellow body color, a dry finish, moderate bitterness, a strong mouthfeel, and an obvious hop aroma, especially the aroma of Sauvignon Blanc white grapes can be perceived. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is an example diagram of the temperature control of the saccharification pot provided in an embodiment of the present invention. DETAILED DESCRIPTION

[0033] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0034] Embodiment 1:

[0035] An embodiment of the present invention provides an ultra-dry IPA beer with grape hop aroma, comprising the following raw materials:

[0036] Pilsner malt, Munich high aroma malt, roasted corn flakes, yeast, and water.

[0037] The amount of Pilsner malt added is 72.7% of the total weight of the beer, and the color of Pilsner malt is 6EBC. The amount of Munich high-aroma malt added is 7.3% of the total weight of the beer, and the color of Munich high-aroma malt is 15EBC.

[0038] The addition amount of the baked corn flakes is 20% of the total weight of the beer. The chromaticity of the baked corn flakes is 0.6 EBC.

[0039] The yeast is JFA1317, a liquid yeast with a fermentation degree of 85%-100% and an alcohol tolerance of 6%-10%.

[0040] The grape-flavored hops are granular hops, and the variety is New Zealand Nelson Sauvin. Nelson Sauvin has an α-acid content of 12.6%, a hop oil content of 1.4 ml / 100 g, and a thiol compound 3S4MP content of 1.20 nl / 100 g. Nelson Sauvin has a strong aroma of Sauvignon Blanc white grapes.

[0041] The aromatic hop varieties rich in the thiol compound 4MMP include New Zealand Motueka.

[0042] In this embodiment, a method for brewing ultra-dry IPA beer with grape hop aroma is also included, characterized in that the method comprises:

[0043] Step 1, Pilsner malt, Munich high-aroma malt and roasted corn flakes are used as raw materials, crushed and mixed with water, the mass ratio of raw materials to water is 1:3.5, glucoamylase is added to the saccharified mash, and three-stage saccharification is performed at 55-72° C., and after the iodine test is qualified, the temperature is raised to 78° C., filtered and washed, and wort is obtained;

[0044] In this step, the pH of the three-stage saccharification is controlled at 5.4-5.6, and the specific temperature and insulation time are: the first stage saccharification is 55°C, insulation for 20 minutes; the second stage saccharification is 62°C, insulation for 40 minutes; the third stage saccharification is 72°C, insulation for 30 minutes. The addition amount of the glucoamylase is 8.3kg / t malt.

[0045] Step 2, boiling the wort, adding hops twice during the boiling process, swirling precipitation after boiling, cooling the wort to 23°C, and oxygenating the wort to 8 mg / L;

[0046] In this step, the type of hops added at 10 minutes after the start of boiling is Motueka, the hops are granular hops, the α-acid content is 7.5%, and the total addition amount is 0.24 g / L (calculated in terms of α-acid content).

[0047] The hop variety added after boiling was Nelson Sauvin, and the added amount was 0.20 g / L (based on α-acid content).

[0048] Inoculate the above yeast, maintain the yeast count in the full tank at 9 million / ml, and the fermentation temperature is 24℃;

[0049] Step 3, observing the concentration of the fermentation liquid, when the apparent concentration of the fermentation liquid is 3-3.5°P, dry-dosing hops, sealing the tank so that the pressure in the tank is naturally increased to 0.12-0.16MPa, and using the fermentation liquid to extract the aroma components in the hops;

[0050] In this step, the varieties of dry hops were Nelson Sauvin and Motueka, with the addition amounts being 9.1 g / L and 1.56 g / L respectively.

[0051] Step 4, when the diacetyl content drops below 0.08 mg / L, the fermentation liquid is cooled to 0°C and cold-stored for more than 7 days, and when the linalool content in the fermentation liquid is ≥150 μg / L, the actual fermentation degree of the fermentation liquid is ≥80%, and the apparent fermentation degree is ≥100%, the yeast and hop sediment in the tank are discharged to obtain beer fermentation liquid;

[0052] Step 5: centrifuge the beer fermentation liquid, and perform instant killing and filling to obtain an ultra-dry IPA beer with a grape hop aroma.

[0053] like Figure 1 As shown, one embodiment of the present invention also provides a method for brewing ultra-dry IPA beer with grape hop aroma, comprising the following steps:

[0054] Feeding operation: 564L of feed water was added to the saccharification pot, the feed amount was 162kg, the feed-water ratio was 1:3.5, and 1.12kg of glucoamylase was added to the saccharification pot at the beginning of saccharification;

[0055] Temperature control of saccharification pot (see attached Figure 1 );

[0056] Time control: The total saccharification time is about 103 minutes. After saccharification at 72℃, iodine test is performed. If the iodine test fails, the insulation time can be appropriately extended.

[0057] Slop washing operation: the residual sugar in the slop washing water is controlled at 1.5-2.0°P;

[0058] Boiling operation: The total boiling time is 70 minutes. Lactose is added at the beginning of boiling and hops are added 20 minutes before the end of boiling.

[0059] Cyclotron sedimentation operation: Cyclotron sedimentation for 20 min;

[0060] The wort is cooled to 23℃ and sent to the fermentation tank. The wort is oxygenated and inoculated with yeast throughout the process.

[0061] The temperature entering the tank is controlled at 24℃, and it naturally rises to the main fermentation temperature of 24±0.5℃ after entering the tank;

[0062] Fermentation was carried out at 24℃ constant pressure;

[0063] When the apparent concentration drops to 3.5°P, dry hopping is performed, and 9.1kg of Nelson Sauvin hop pellets and 1.56kg of Motueka hop pellets are added. Then the tank is sealed to allow the pressure in the tank to naturally rise to 0.12-0.16MPa.

[0064] When the wine is 7 days old and diacetyl is ≤0.08mg / L, start cooling to 0±0.5℃ after 24 hours;

[0065] After cooling to the wine storage temperature, discharge the yeast and hop sediments. Depending on the amount of yeast and sediments, discharge them weekly or regularly until the wine is filtered or the test is completed;

[0066] After the wine has been stored for 10 days, data testing and sensory analysis will be arranged.

[0067] The ultra-dry IPA beer with grape hop aroma obtained in this example has an alcohol content of 6.29% vol, a diacetyl content of 0.06 mg / L, an actual fermentation degree of 80.9%, an apparent fermentation degree of 101.3%, a carbohydrate content of 0.17 g / 100 mL, a linalool content of 169.2 μg / L, a geraniol content of 56.3 μg / L, a light yellow appearance, white and delicate foam, an obvious grape hop aroma, a dry taste, a strong killing taste, and moderate bitterness.

[0068] The experimental raw material information and obtained data of the ultra-dry IPA beer with grape hop aroma prepared by the above method are as follows:

[0069]

[0070] The above embodiment of the present invention provides an ultra-dry IPA beer with grape hop aroma and a brewing method thereof, wherein the beer body is light yellow in color, has a dry finish, moderate bitterness, a strong killing sensation, and an obvious hop aroma, especially the aroma of Sauvignon Blanc white grapes can be perceived.

[0071] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0072] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

[0073] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. An ultra-dry IPA beer with grape hop aroma, characterized in that: The beer raw materials include 70-75% by weight of Pilsner malt, 6-8% by weight of Munich high-aroma malt and 20-22% by weight of roasted corn flakes; The original wort concentration is 11.7-12.3°P, the alcohol content is 6.0-6.5% vol, the color is 8-12EBC, the bitterness is 22-28BU, the actual fermentation degree is ≥80%, the apparent fermentation degree is ≥100%, the carbohydrate content is 0.1-0.4g / 100mL, the linalool content is 180-250μg / L, and the geraniol content is 30-250μg / L.

2. The ultra-dry IPA beer with grape hop aroma according to claim 1, characterized in that: The yeast used for fermentation is JFA1317, a liquid yeast with a fermentation degree of 85%-100% and an alcohol tolerance of 6%-10%.

3. The ultra-dry IPA beer with grape hop aroma according to claim 1, characterized in that: The grape hops are granulated hops, and the variety is New Zealand Nelson Sauvin; The α-acid content of Nelson Sauvin is 12-13%, the hop oil content is 0.8-1.6 ml / 100 g, and the thiol compound 3S4MP content is 0.5-1.5 nl / 100 g.

4. The ultra-dry IPA beer with grape hop aroma according to claim 3, characterized in that: The aromatic hop varieties rich in the thiol compound 4MMP include New Zealand Motueka, American Cascade, Centennial, Simcoe, Mosaic and Citra.

5. The ultra-dry IPA beer with grape hop aroma according to claim 4, characterized in that: The chroma of the Pilsner malt is 5-12 EBC, the chroma of the Munich high aroma malt is 15-18 EBC, and the chroma of the baked corn flakes is 0.5-0.8 EBC.

6. A method for brewing super dry IPA beer with grape hop aroma as claimed in any one of claims 1 to 5, characterized in that: The method comprises: Step 1, Pilsner malt, Munich high-aroma malt and roasted corn flakes are used as raw materials, crushed and mixed with water, the mass ratio of raw materials to water is 1:3-1:5, glucoamylase is added to the saccharified mash, and three-stage saccharification is performed at 55-72° C., and after the iodine test is qualified, the temperature is raised to 76-78° C., filtered and washed, and wort is obtained; Step 2, boil the wort, add hops twice during the boiling process, perform vortex precipitation after boiling, cool the wort to 22-23°C, and oxygenate the wort to 6-8 mg / L; Inoculate the above yeast, maintain the yeast count in the full tank at 9-10 million / ml, and the fermentation temperature is 23-25℃; Step 3, observing the concentration of the fermentation liquid, when the apparent concentration of the fermentation liquid is 3-3.5°P, dry-dosing hops, sealing the tank so that the pressure in the tank is naturally increased to 0.12-0.16MPa, and using the fermentation liquid to extract the aroma components in the hops; Step 4, when the diacetyl content drops below 0.08 mg / L, the fermentation liquid is cooled to 0-2° C. and cold-stored for more than 7 days, and when the linalool content in the fermentation liquid is ≥150 μg / L, the actual fermentation degree of the fermentation liquid is ≥80%, and the apparent fermentation degree is ≥100%, the yeast and hop sediment in the tank are discharged to obtain beer fermentation liquid; Step 5: centrifuge the beer fermentation liquid, and perform instant killing and filling to obtain an ultra-dry IPA beer with a grape hop aroma.

7. The method according to claim 6, characterized in that The pH value of the three-stage saccharification described in step 1 is 5.4-5.6, and the temperature and holding time are specifically: The first stage of saccharification: 54-55℃, keep warm for 15-25min; Second stage saccharification: 62-63℃, keep warm for 30-40min; The third stage of saccharification: 71-72℃, keep warm for 30-35min.

8. The method according to claim 6, characterized in that In step 1, the addition amount of the glucoamylase is 7-10 kg / t malt.

9. The method according to claim 6, characterized in that The step 2 of adding hops during the boiling process is divided into two portions, wherein: The first hop is added 10 minutes after the start of boiling. The hop variety is one of the flavor hops, the hop is a granular hop, the α-acid content is 5-10%, and the total addition amount is 0.2-0.3g / L; After boiling, hops are added for the second time. The hop variety is Nelson Sauvin and the addition amount is 0.15-0.20g / L.

10. The method according to claim 6, characterized in that The dry hops in step 3 are selected from Nelson Sauvin and 4MMP-containing aroma hops, and the addition amounts are 7.0-9.5 g / L and 0.5-2.5 g / L, respectively.

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