Preparation process of amomum tsao-ko beer

Abstract

The invention discloses a preparation process of amomum tsao-ko beer, which comprises the following steps: selecting malt, amomum tsao-ko and other raw materials, drying the amomum tsao-ko at low temperature, crushing, and treating by adopting supercritical carbon dioxide extraction and vacuum concentration technologies; after malt saccharification, wort is boiled, hops are added in three times, and a concentrated amomum tsao-ko extract is added; compared with a traditional process, the fructus tsaoko beer prepared by the preparation method disclosed by the invention is rich in fructus tsaoko aroma, harmonious with malt and hops aroma, mellow in taste, better in physical and chemical indexes such as alcoholic strength and original wort concentration, lower in residual sugar content, excellent in foam performance and capable of improving the quality of fructus tsaoko beer. The retention rate of the amomum tsao-ko volatile oil is greatly improved, the total number of bacterial colonies is small, and the product has unique flavor, health-care function and stable quality and is high in market competitiveness.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beer brewing, in particular to a preparation process of beer with Amomum tsao-ko. BACKGROUND

[0002] Beer, as a popular alcoholic beverage around the world, has been continuously enriched in variety to meet the increasingly diversified taste needs of consumers. Traditional beer is mainly made from malt, hops and water through yeast fermentation. However, with the pursuit of health and unique flavor by consumers, the development of new beer with special flavor and health function has become a trend in the industry.

[0003] Amomum tsao-ko, as a plant with homology of food and medicine, has unique aroma and rich nutritional value. It contains volatile oil, flavonoids, terpenes and other active ingredients, and has the effects of drying dampness and invigorating spleen, eliminating phlegm and intercepting malaria. At present, Amomum tsao-ko is mainly used as a seasoning in the food field, and there are few deep processing products. The application of Amomum tsao-ko in beer brewing is expected to develop a new type of beer with unique flavor and certain health function, filling the market gap.

[0004] In the existing beer brewing process, there are relatively few studies on the addition of special plant raw materials, especially Amomum tsao-ko which has complex aroma components and special effects. The conventional beer brewing process is difficult to fully develop the flavor and effect of Amomum tsao-ko, and there are problems such as flavor imbalance and aroma loss during the addition process. Therefore, it is necessary to develop a preparation process of beer with Amomum tsao-ko. SUMMARY

[0005] The purpose of the present application is to provide a preparation process of beer with Amomum tsao-ko to solve the problems raised in the background.

[0006] To achieve the above purpose, the present application provides the following technical solution: a preparation process of beer with Amomum tsao-ko, comprising the following steps:

[0007] A, raw material preparation: the raw materials include malt, Amomum tsao-ko, hops, brewing yeast and water;

[0008] B, pretreatment of Amomum tsao-ko;

[0009] C, malt saccharification;

[0010] D, wort boiling and hops addition;

[0011] E, fermentation;

[0012] F, filtration and packaging.

[0013] Preferably, the step B has the following specific method:

[0014] a, wash the Amomum kravanh, remove surface impurities, and then dry at low temperature, with the drying temperature controlled at 40-50°C and the drying time being 3-4 hours, so as to reduce the moisture content of the Amomum kravanh to 10%-15%;

[0015] b, crush the dried Amomum kravanh, with the crushing granularity controlled at 40-60 mesh, so as to make the Amomum kravanh particles uniform in size;

[0016] c, use the supercritical carbon dioxide extraction technology to extract the crushed Amomum kravanh, with the extraction pressure being 20-30 MPa, the extraction temperature being 35-45°C, and the extraction time being 1-2 hours;

[0017] d, concentrate the Amomum kravanh extract obtained by extraction, using the vacuum concentration technology, with the concentration temperature controlled at 40-50°C and the vacuum degree being 0.08-0.09 MPa, so as to concentrate the extract to 1 / 5-1 / 3 of the original volume, and improve the concentration of the effective components.

[0018] Preferably, the step C has the following specific method:

[0019] a, after the barley malt is crushed, the barley malt is mixed with the brewing water according to the ratio of 1:4-6 (kg / L) to form a malt mash liquid.

[0020] b, the malt mash liquid is heated to 50-55°C, and is kept at this temperature for 30-40 minutes to perform protein rest, so as to decompose the protein in the malt into small molecular substances such as amino acids, and provide nutrition for the yeast fermentation.

[0021] c, then the temperature is raised to 63-68°C, and is kept at this temperature for 60-90 minutes to perform saccharification reaction, so as to convert the starch in the malt into fermentable sugar; in the saccharification process, the malt mash liquid is constantly stirred to ensure uniform reaction;

[0022] d, after the saccharification is completed, the malt mash liquid is heated to 76-78°C, and is kept at this temperature for 10-15 minutes to terminate the activity of the enzyme, and then is filtered to obtain clear wort.

[0023] Preferably, the step D has the following specific method:

[0024] a, the filtered wort is boiled, with the boiling intensity controlled at 8%-12% and the boiling time being 60-90 minutes; in the boiling process, hops are added, with the addition amount of the hops being 0.1-0.3 g / L of wort; the hops are added three times.

[0025] b, in the boiling process of the wort, the concentrated Amomum kravanh extract is added, with the addition amount being 0.5-1.5 g / L of wort.

[0026] Preferably, the step E has the following specific method:

[0027] a. The boiled wort is rapidly cooled to 10-15℃, and then inoculated with yeast, with the inoculation amount being 1.0-1.5×10 7

[0028] b. The inoculated wort is transferred to a fermentation tank for primary fermentation, with the temperature being controlled at 12-16℃, and the fermentation time being 7-10 days.

[0029] c. After the primary fermentation, the fermentation liquid is transferred to a post-fermentation tank for post-fermentation, with the temperature being controlled at 0-4℃, and the fermentation time being 14-21 days.

[0030] Preferably, the step F is specifically as follows: the beer after fermentation is filtered twice by a diatomite filter and a membrane filtration device to remove the yeast, impurities and precipitates in the beer, so that the beer is clear and transparent; and the filtered beer is packaged by using a sterile filling technology, and can be bottled or canned.

[0031] Preferably, in the step a, the first addition is made at 10-15 minutes after the beginning of boiling, with the addition amount being 40% of the total hops amount; the second addition is made at 30-40 minutes after the beginning of boiling, with the addition amount being 30% of the total hops amount; and the third addition is made at 5-10 minutes before the end of boiling, with the addition amount being 30% of the total hops amount.

[0032] Compared with the prior art, the beer prepared by the method has the following beneficial effects:

[0033] (1) Compared with the traditional process, the beer prepared by the method has a strong grassfruit aroma, a harmonious malt and hops aroma, a mellow taste, more excellent physicochemical indexes such as alcohol content and original wort concentration, a lower residual sugar content, a good foam performance, a greatly improved retention rate of grassfruit volatile oil, a small total number of colonies, and a unique flavor, health care function and stable quality, and has strong market competitiveness.

[0034] (2) The low-temperature drying, fine grinding, supercritical carbon dioxide extraction and vacuum concentration technology used in the method can maximize the retention of the aroma components and active components of the grassfruit, and avoid the loss of the components caused by high temperature and oxidation in the traditional method.

[0035] (3) The hops are added in three times, and the concentrated grassfruit extract is precisely added during the boiling of the wort, so that the bitterness and aroma of the hops and the flavor of the grassfruit are mutually coordinated to form a unique and rich composite aroma, and the chemical reaction between the effective components of the grassfruit and the wort components is promoted to improve the flavor and quality of the beer.

[0036] ​(4) The present application precisely controls the temperature, time and other parameters of primary fermentation and secondary fermentation, so that the yeast is fermented in a suitable environment, the sugar in the raw materials is fully utilized, the appropriate alcohol and carbon dioxide are produced, and the unique flavor is formed by the mutual fusion of the grass fruit aroma. At the same time, the secondary fermentation process promotes the maturation and stability of the beer flavor, and improves the overall quality of the beer. DETAILED DESCRIPTION

[0037] The technical solutions in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all the other embodiments obtained by a person of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0038] Embodiment one:

[0039] The present application provides the following technical solutions: a preparation process of grass fruit beer, comprising the following steps:

[0040] A, raw material preparation: the raw materials include malt, grass fruit, hops, brewing yeast and water; wherein, 100 kg of high-quality barley malt is selected; 5 kg of mature grass fruit is selected; 0.2 kg of Saaz hops is selected; 150 g of brewing yeast is selected; and 600 L of brewing water is selected;

[0041] A, raw material preparation: the raw materials include malt, grass fruit, hops, brewing yeast and water; wherein, 100 kg of high-quality barley malt is selected; 5 kg of mature grass fruit is selected; 0.2 kg of Saaz hops is selected; 150 g of brewing yeast is selected; and 600 L of brewing water is selected;

[0042] B, grass fruit pretreatment;

[0043] C, malt saccharification;

[0044] D, wort boiling and hops addition;

[0045] E, fermentation;

[0046] F, filtration and packaging.

[0047] In the embodiment, the specific method of step B is as follows:

[0048] a, wash the grass fruit, remove the surface impurities, and then perform low-temperature drying, the drying temperature is controlled at 40 DEG C, and the time is 3 hours, so that the moisture content of the grass fruit is reduced to 10 %;

[0049] b, crush the dried grass fruit, and control the crushing granularity at 40 meshes, so that the grass fruit particle size is uniform;

[0050] c, use the supercritical carbon dioxide extraction technology to extract the crushed grass fruit, the extraction pressure is 20 MPa, the extraction temperature is 35 DEG C, and the extraction time is 1 hour;

[0051] d. The extracted Amomum tsao-ko extract is concentrated by vacuum concentration technology, the concentration temperature is controlled at 40°C, the vacuum degree is 0.08 MPa, the extract is concentrated to 1 / 3 of the original volume, and the concentration of the effective components is increased.

[0052] In the embodiment, the step C is specifically as follows:

[0053] a. The barley malt is crushed, mixed with brewing water according to the ratio of 1:4 (kg / L) to form a malt mash liquid.

[0054] b. The malt mash liquid is heated to 50°C and kept for 30 minutes to inactivate the protein, so that the protein in the malt is decomposed into small molecular substances such as amino acids to provide nutrition for yeast fermentation.

[0055] c. Then the temperature is increased to 63°C and kept for 60 minutes to perform saccharification reaction, so that the starch in the malt is converted into fermentable sugar. The malt mash liquid is continuously stirred to ensure uniform reaction.

[0056] d. After the saccharification is completed, the malt mash liquid is heated to 76°C and kept for 10 minutes to terminate the activity of the enzyme, and then filtered to obtain clear wort.

[0057] In the embodiment, the step D is specifically as follows:

[0058] a. The filtered wort is boiled, the boiling intensity is controlled at 8%, and the boiling time is 60 minutes. During the boiling process, hops are added, and the addition amount of hops is 0.1 g / L wort. The hops are added three times.

[0059] b. During the boiling process of the wort, the concentrated Amomum tsao-ko extract is added, and the addition amount is 0.5 g / L wort.

[0060] In the embodiment, the step E is specifically as follows:

[0061] a. The boiled wort is rapidly cooled to 10°C, and then inoculated with yeast. The inoculation amount of yeast is 1.0×10 7 cells / mL wort.

[0062] b. The inoculated wort is transferred to a fermentation tank to perform main fermentation. The main fermentation temperature is controlled at 12°C, and the fermentation time is 7 days.

[0063] c. After the main fermentation is completed, the fermentation liquid is transferred to a post-fermentation tank to perform post-fermentation. The post-fermentation temperature is controlled at 0°C, and the fermentation time is 14 days.

[0064] In this embodiment, the specific method of step F is as follows: the beer after fermentation is filtered twice by diatomite filter and membrane filtration equipment to remove the yeast, impurities and precipitates in the beer, so that the beer is clear and transparent; the filtered beer is packaged by sterile filling technology, which can be bottled or canned.

[0065] In this embodiment, in step a, the first addition is made 10 minutes after the start of boiling, and the addition amount is 40% of the total hops amount; the second addition is made 30 minutes after the start of boiling, and the addition amount is 30% of the total hops amount; the third addition is made 5 minutes before the end of boiling, and the addition amount is 30% of the total hops amount.

[0066] Example Two:

[0067] A preparation process of a grassfruit beer, comprising the following steps:

[0068] A, raw material preparation: the raw materials include malt, grassfruit, hops, brewing yeast and water; wherein, 120 kg of high-quality barley malt is selected; 6 kg of mature grassfruit is selected; 0.3 kg of Saaz hops is selected; 180 g of specific brewing yeast is selected; 720 L of brewing water is selected;

[0069] B, grassfruit pretreatment;

[0070] C, malt saccharification;

[0071] D, wort boiling and hops addition;

[0072] E, fermentation;

[0073] F, filtration and packaging.

[0074] In this embodiment, the specific method of step B is as follows:

[0075] a, wash the grassfruit and remove the surface impurities, then low-temperature dry the grassfruit, the drying temperature is controlled at 50℃, and the time is 4 hours, so that the moisture content of the grassfruit is reduced to 15%;

[0076] b, crush the dried grassfruit, and control the crushing particle size at 60 mesh, so that the grassfruit particle size is uniform;

[0077] c, use supercritical carbon dioxide extraction technology to extract the crushed grassfruit, the extraction pressure is 30 MPa, the extraction temperature is 45℃, and the extraction time is 2 hours;

[0078] d, concentrate the grassfruit extract obtained by extraction, use vacuum concentration technology, control the concentration temperature at 50℃, and the vacuum degree is 0.09 MPa, concentrate the extract to 1 / 5 of the original volume, and improve the concentration of the effective ingredients.

[0079] In this embodiment, the specific method of step C is as follows:

[0080] a. Grind the barley malt and mix it with brewing water at a material-liquid ratio of 1:6 (kg / L) to form malt mash.

[0081] b. Raise the temperature of the malt mash to 55°C and keep it warm for 40 minutes to perform protein rest, so that the protein in the malt is decomposed into small molecules such as amino acids, providing nutrients for yeast fermentation;

[0082] c. Then raise the temperature to 68°C and keep it warm for 90 minutes to carry out saccharification reaction to convert the starch in the malt into fermentable sugar. During the saccharification process, constantly stir the malt mash to ensure uniform reaction;

[0083] d. After saccharification, heat the malt mash to 78°C and keep it warm for 15 minutes to terminate the enzyme activity, then filter it to obtain clarified wort.

[0084] In this embodiment, the specific method of step D is as follows:

[0085] a. Boil the filtered wort at a boiling intensity of 12% for 90 minutes. During the boiling process, add hops at a rate of 0.3 g / L wort. Add the hops in three additions.

[0086] b. During the wort boiling process, add concentrated tsaoko extract at a rate of 1.5 g / L wort.

[0087] In this embodiment, the specific method of step E is as follows:

[0088] a. Cool the boiled wort quickly to 15°C and then inoculate yeast. The inoculation amount of yeast is 1.5×10 7 / mL wort;

[0089] b. Transfer the inoculated wort to a fermentation tank for primary fermentation. The primary fermentation temperature is controlled at 16°C and the fermentation time is 10 days.

[0090] c. After the main fermentation is completed, the fermentation liquid is transferred to the secondary fermentation tank for secondary fermentation. The secondary fermentation temperature is controlled at 4°C and the fermentation time is 21 days.

[0091] In this embodiment, the specific method of step F is as follows: the beer after fermentation is filtered twice through a diatomaceous earth filter and a membrane filter to remove yeast, impurities and sediment in the beer, making the beer clear and transparent; the filtered beer is packaged using aseptic filling technology, and can be bottled or canned.

[0092] In this embodiment, in step a, the first time is 15 minutes after the beginning of boiling, the amount of addition is 40% of the total hops; the second time is 40 minutes after the beginning of boiling, the amount of addition is 30% of the total hops; the third time is 10 minutes before the end of boiling, the amount of addition is 30% of the total hops.

[0093] Example three:

[0094] A preparation process of a grassfruit beer, comprising the following steps:

[0095] A, raw material preparation: the raw materials include malt, grassfruit, hops, brewing yeast and water; wherein, 150 kg of high-quality barley malt is selected; 8 kg of mature grassfruit is selected; 0.45 kg of Saaz hops is selected; 225 g of specific brewing yeast is selected; 900 L of brewing water is selected;

[0096] B, grassfruit pretreatment;

[0097] C, malt mashing;

[0098] D, wort boiling and hops addition;

[0099] E, fermentation;

[0100] F, filtration and packaging.

[0101] In this embodiment, the specific method of step B is as follows:

[0102] a, wash the grassfruit, remove the surface impurities, then low-temperature dry, the drying temperature is controlled at 45℃, the time is 3 hours, so that the moisture content of the grassfruit is reduced to 12%;

[0103] b, crush the dried grassfruit, the crushing particle size is controlled at 50 mesh, so that the grassfruit particle size is uniform;

[0104] c, use supercritical carbon dioxide extraction technology to extract the crushed grassfruit, the extraction pressure is 25 MPa, the extraction temperature is 40℃, and the extraction time is 1.5 hours;

[0105] d, concentrate the grassfruit extract obtained by extraction, use vacuum concentration technology, the concentration temperature is controlled at 45℃, the vacuum degree is 0.08 MPa, concentrate the extract to 1 / 4 of the original volume, improve the concentration of effective ingredients.

[0106] In this embodiment, the specific method of step C is as follows:

[0107] a, after crushing the barley malt, mix it with the brewing water according to the ratio of 1:5 (kg / L) to form the malt mash liquid.

[0108] b. The malt mash liquid is heated to 52°C and kept for 35 minutes to inactivate the protein, so that the protein in the malt is decomposed into small molecules such as amino acids to provide nutrition for the yeast fermentation.

[0109] c. Then the temperature is raised to 65°C and kept for 75 minutes to perform the saccharification reaction, so that the starch in the malt is converted into fermentable sugar. During the saccharification process, the malt mash liquid is continuously stirred to ensure uniform reaction;

[0110] d. After the saccharification is completed, the malt mash liquid is heated to 77°C and kept for 12 minutes to inactivate the enzyme, and then filtered to obtain the clarified wort.

[0111] In this embodiment, the specific method of step D is as follows:

[0112] a. The filtered wort is boiled, the boiling intensity is controlled at 10%, and the boiling time is 75 minutes. During the boiling process, hops are added, and the addition amount of hops is 0.2 g / L wort. The hops are added three times.

[0113] b. During the boiling process of the wort, the concentrated jiahuang extract is added, and the addition amount is 1 g / L wort.

[0114] In this embodiment, the specific method of step E is as follows:

[0115] a. The boiled wort is rapidly cooled to 12°C, and then inoculated with yeast. The inoculation amount of yeast is 1.2 x 10 7 cells / mL wort;

[0116] b. The inoculated wort is transferred to the fermentation tank to perform the main fermentation. The main fermentation temperature is controlled at 14°C, and the fermentation time is 9 days.

[0117] c. After the main fermentation is completed, the fermentation liquid is transferred to the post-fermentation tank to perform the post-fermentation. The post-fermentation temperature is controlled at 2°C, and the fermentation time is 18 days.

[0118] In this embodiment, the specific method of step F is as follows: After the fermentation is completed, the beer is filtered twice by diatomite filter and membrane filtration equipment to remove the yeast, impurities and precipitates in the beer, so that the beer is clear and transparent. The filtered beer is packaged by sterile filling technology, which can be bottled or canned.

[0119] In this embodiment, in step a, the first addition is made 12 minutes after the start of boiling, and the addition amount is 40% of the total hops; the second addition is made 35 minutes after the start of boiling, and the addition amount is 30% of the total hops; the third addition is made 8 minutes before the end of boiling, and the addition amount is 30% of the total hops.

[0120] To verify the superiority of the preparation process of the present application, a control group is set up, the control group adopts the traditional beer brewing process to add Amomum villosum (Amomum villosum is directly pulverized and added during malt saccharification, without special extraction and concentration treatment, hops are added at one time, and the fermentation process adopts conventional temperature and time control), and the Amomum villosum beer prepared by the embodiments 1-3 of the present application is compared, and the results are as follows:

[0121]

[0122]

[0123] From the comparison of the above experimental data, it can be seen that the Amomum villosum beer prepared by the process of the present application has more concentrated Amomum villosum aroma and better fusion with other aromas, and the taste is more mellow; in terms of physical and chemical indicators, the alcohol content, original wort concentration and the like are more optimal, the residual sugar content is lower, the foam performance is better, and the retention rate of Amomum villosum volatile oil is greatly improved; in terms of microbial indicators, the total number of colonies is significantly lower than that of the control group, and no coliform group is detected, and the product quality is more stable and reliable.

[0124] In summary, compared with the traditional process, the Amomum villosum beer prepared by the present application has concentrated Amomum villosum aroma, coordinated malt and hops aroma, mellow taste, more optimal physical and chemical indicators such as alcohol content and original wort concentration, lower residual sugar content, good foam performance, greatly improved retention rate of Amomum villosum volatile oil, less total number of colonies, unique flavor, health care function and stable quality, and strong market competitiveness.

[0125] Although the embodiments of the present application have been shown and described, it can be understood by those of ordinary skill in the art that various changes, modifications, replacements and variations can be made to the embodiments without departing from the principles and spirits of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A preparation process of tsaoko beer, characterized by: The following steps are involved: A. Raw material preparation: Raw materials include malt, tsaoko, hops, brewer's yeast and water; B. Tsaoko pretreatment; C. Maltose; D. Wort boiling and hop addition; E. Fermentation; F. Filter packaging.

2. The preparation process of the tsaoko beer according to claim 1, characterized in that: The specific method of step B is as follows: a. Wash the tsaoko, remove surface impurities, and then dry it at low temperature. The drying temperature is controlled at 40-50℃ for 3-4 hours to reduce the moisture content of the tsaoko to 10%-15%; b. Grind the dried tsaoko into powder, and control the particle size to 40-60 meshes to make the tsaoko particles uniform in size; c. Use supercritical carbon dioxide extraction technology to extract the crushed tsaoko, with an extraction pressure of 20-30 MPa, an extraction temperature of 35-45°C, and an extraction time of 1-2 hours; d. Concentrate the obtained Amomum villosum extract by vacuum concentration technology, control the concentration temperature at 40-50°C, and the vacuum degree at 0.08-0.09MPa, and concentrate the extract to 1 / 5-1 / 3 of the original volume to increase the concentration of the active ingredient.

3. The preparation process of the tsaoko beer according to claim 1, characterized in that: The specific method of step C is as follows: a. Grind the barley malt and mix it with brewing water at a material-liquid ratio of 1:4-6 (kg / L) to form malt mash. b. Raise the temperature of the malt mash to 50-55°C and keep it warm for 30-40 minutes to allow protein to rest, allowing the protein in the malt to break down into small molecules such as amino acids, providing nutrients for yeast fermentation. c. Then raise the temperature to 63-68°C and keep it warm for 60-90 minutes to carry out saccharification reaction to convert the starch in the malt into fermentable sugar. During the saccharification process, constantly stir the malt mash to ensure uniform reaction; d. After saccharification, heat the malt mash to 76-78°C and keep it warm for 10-15 minutes to terminate the enzyme activity, then filter it to obtain clarified wort.

4. The process for preparing the tsaoko beer according to claim 1, wherein: The specific method of step D is as follows: a. Boil the filtered wort at a boiling intensity of 8%-12% for 60-90 minutes. During the boiling process, add hops at a rate of 0.1-0.3 g / L wort. Add the hops in three additions. b. During the wort boiling process, add concentrated tsaoko extract at a dosage of 0.5-1.5g / L wort.

5. The process for preparing the tsaoko beer according to claim 1, characterized in that: The specific method of step E is as follows: a. Cool the boiled wort quickly to 10-15°C and then inoculate yeast. The inoculation amount of yeast is 1.0-1.5×10 7 / mL wort; b. Transfer the inoculated wort to a fermentation tank for primary fermentation. The primary fermentation temperature is controlled at 12-16°C and the fermentation time is 7-10 days. c. After the main fermentation is completed, the fermentation liquid is transferred to the secondary fermentation tank for secondary fermentation. The secondary fermentation temperature is controlled at 0-4°C and the fermentation time is 14-21 days.

6. The process for preparing the tsaoko beer according to claim 1, characterized in that: The specific method of step F is as follows: the beer after fermentation is filtered twice through a diatomaceous earth filter and a membrane filter to remove yeast, impurities and sediment in the beer, making the beer clear and transparent; the filtered beer is packaged using aseptic filling technology, and can be bottled or canned.

7. The process for preparing tsaoko beer according to claim 4, characterized in that: In the step a, the first addition is 10-15 minutes after the start of boiling, and the added amount is 40% of the total hop amount; the second addition is 30-40 minutes after the start of boiling, and the added amount is 30% of the total hop amount; the third addition is 5-10 minutes before the end of boiling, and the added amount is 30% of the total hop amount.

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