The whole process of brewing beer with self-brewing beer equipment

Update:17-03-2022
Summary:

The role of beer equipment is to brew beer, and the qua […]

The role of beer equipment is to brew beer, and the quality of beer equipment is related to the health of our diet beer, so how much do you know about the entire process of brewing beer with home-brewed beer equipment? In this regard, the home-brewed beer equipment shares the whole process of beer, you should know something about it! Let's take a look at the whole process of brewing beer shared by the self-brewing beer equipment:

 

1. Selected barley: Beer brewed by beer equipment should all use high-quality imported Australian barley and added barley.

 

2. Soaking wheat: increasing the moisture content of barley, removing dust, sundries, microorganisms and other harmful substances.

 

3. Germination: Various enzymes are formed in the wheat grains, and some starch, protein, hemicellulose and other macromolecular substances are decomposed to meet the needs of saccharification.

 

4. Drying and coking: Remove the moisture in the malt, prevent the malt from spoilage, and facilitate storage. At the same time, it removes the fishy smell of the malt, produces the color, aroma and taste of the malt, and stops the growth of the green malt and the decomposition of enzymes.

 

 

5. Root removal: Root shoots are highly hygroscopic, and are easy to absorb moisture and rot during storage. Root shoots have a bad bitter taste, which will destroy the taste and color of beer, so the roots should be removed.

 

6. Crushing of raw materials: After the raw materials are crushed, the specific surface area is increased, and the soluble substances are easily leached, which is beneficial to the action of enzymes and further decomposes the insoluble substances of malt.

 

7. Saccharification: Use the hydrolase in the malt to decompose the insoluble macromolecular substances in the malt and dressings into soluble low molecular substances.

 

Gelatinization: Using various hydrolytic enzymes contained in malt, under suitable conditions, the insoluble macromolecular substances in malt and malt auxiliary raw materials are gradually decomposed into soluble low molecular substances.

 

8. Wort filtration: The material dissolved from the onion raw material in the mash is separated from the insoluble wort grains to obtain a clear wort and a good extract yield.

 

9. Wort boiling: The main purpose of boiling is to stabilize the components of wort, and its functions include: passivation of enzymes, sterilization of wort, protein denaturation and flocculation precipitation, evaporation of water, leaching of hop components, etc.

 

Adding hops: Adding hops is mainly to give beer a refreshing bitter taste, give beer a unique aroma, and improve the abiotic stability of beer.

 

10. Cooling: Rapid cooling to reduce the temperature of wort to meet the requirements of yeast fermentation, precipitation and separation of hot and cold coagulants in wort to improve fermentation conditions and beer quality.

 

11. Fermentation: The computer strictly controls the temperature and the physiological state of the yeast. The yeast "eats" the maltose and metabolizes the CO2 and beer flavor substances.

 

12. Filtering wine: After fermenting the mature beer, the solid suspension, residual yeast and protein coagulation are removed through the separation medium to obtain a clear and transparent beer.

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