How does beer equipment brew dark beer?


Dark beer, also known as strong-colored beer, the liquo […]

Dark beer, also known as strong-colored beer, the liquor is generally brown or dark brown, the original wort concentration is 12 to 20 degrees, and the alcohol content is above 3.5%. Sweet, with little hop bitterness. The wine mainly uses coke malt and black malt as raw materials, and uses a small amount of hops. It is made by a long-term concentrated saccharification process. And such a black beer, I also want to drink it, but it is too expensive to buy. This method is simple. You can brew your own. Dark beer can be brewed through beer equipment.


Due to the different water quality in different regions, the water sources in different regions have different hardness and hardness due to the different minerals they contain. Now we know that the pH of the best water source for brewing beer is around 5.3. But at that time, almost all the people were "water blind" and did not know the impact of the hardness of water quality on brewing. Thankfully, it has been found from practice that adding partially roasted malt to the wort can make good beer even in areas with very hard water.


Since the roasted malt is light brown to charcoal black, this results in a darker beer. Likewise, for softer water sources in some other places, the malt cannot be roasted and needs to be used directly to make a good beer. Modern science tells us that when malt is roasted, it produces acids that lower the pH of the water source. The harder the water, the more rye malt is needed, and the softer water cannot use any rye malt. In this way, each region's beer takes on its own unique color, depending on how much the malt is roasted and how much is used. This is entirely determined by the local water quality. Water treatment is a simple technique today, so beer of all shades can be brewed anywhere in the world. Roasted malt can give beer different aromas and textures, as well as interesting colors.



So is dark beer more nutritious? The difference between dark beer and pale beer is the roasting of the malt. After the malt is roasted, some of the organic matter is carbonized, forming coke and turning black. If one day people find that coke is nutritious, dark beer will be even more nutritious.


Some people may ask, how many kinds of beers can be brewed by self-brewing beer equipment? In fact, beer brewing equipment mainly brews yellow beer, dark beer, wheat beer, red beer, green beer and other products as auxiliary brewing. Then the following article will explain to you the knowledge of how to brew dark beer with home-brewed beer equipment.


The dark beer brewed by the self-brewed beer equipment is one of the original beer. The color of the dark beer is often greater than 40EBC, the liquor is reddish-brown, the wine is mellow, the foam is fine, and the bitterness is moderate. It has the reputation of "dark milk". Suitable for drinking in cold seasons.


First: material selection. Home-brewed beer equipment usually uses high-quality malt with high solubility, relatively dark color and small particles, with about 10% black malt, and sometimes an appropriate amount of amber malt. We also call it sweet malt to increase the malt flavor of the finished beer. And avoid excessive burnt aroma and burnt bitterness, which will affect the taste of beer. The pulverization degree of black malt can be appropriately coarser to prevent difficulty in filtration.


Second: add sugar coloring agent. The dosage can be determined according to the chromaticity standard of the finished beer, generally no more than 0.2% of the liquor, and it can be added to the beer filtration of the self-brewing beer equipment. Because the taste of beer depends to a large extent on the quality of colorants, maltose color has been used in recent years. Its basic composition is close to wort, and the dissolution state is good. It is a better colorant, but it should not be added too much.


Third: production volume. If you consider mass production of dark beer, then you need to be equipped with a yeast saccharification and fermentation equipment to ensure the stable quality of the dark beer brewed by the self-brewed beer equipment and avoid interference with the production of other varieties of products.

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