Many friends will be curious about how beer is produced, and it is not troublesome to use home-brewed beer equipment. Today, China Vdo Machinery (JINAN) Co., Ltd will popularize this knowledge to everyone. Beer production can be roughly divided into malt production. , beer brewing, beer filling 3 main processes.
Malt making, there are the following 6 processes.
The newly harvested barley has a dormant period and low germination power, so it needs to be stored and matured. Selection of barley: Use wind and sieve to remove sundries, and classify according to the size of grains. Soaking wheat: soaking wheat in water for 2 to 3 days in a soaking tank, and washing it at the same time to remove floating wheat, so that the moisture soaking degree of barley reaches 42~48%.
The soaked barley is germinated under temperature-controlled ventilation conditions to form various substances that dissolve the content of the wheat grains. The optimum temperature for germination is 13-18°C, the germination period is 4-6 days, and the elongation of root shoots is 1-1.5 times the grain length. The grown wet malt is called green malt.
The purpose is to reduce the moisture, stop the growth and decomposition of green malt for long-term storage; make the malt form substances that give beer color, aroma and taste; easy to remove root shoots, and the moisture of the malt after roasting is 3-5%.
Brewing has the following 5 steps. There are mainly 3 processes of saccharification, fermentation and wine storage.
Raw material crushing:
The malt and rice were pulverized by a pulverizer to a pulverization degree suitable for saccharification operation. Saccharification: Mix the crushed malt and starch auxiliary materials with warm water in the gelatinization pot and the saccharification pot, respectively, and adjust the temperature. The mashing pot is first maintained at a temperature (45-52° C.) suitable for protein decomposition (protein rest). After mixing the completely liquefied mash in the gelatinization pot into the saccharification pot, it is maintained at a temperature (62-70° C.) suitable for saccharification (β-starch and α-starch) (saccharification stop) to produce wheat mash.
There are two methods of raising the temperature of wheat mash, leaching method and boiling method. Protein, saccharification rest time and temperature rise method are determined according to the properties of beer, raw materials used, equipment, etc. After filtering out the wort with a filter tank or filter, boil it in a boiling pot, add hops, and adjust to an appropriate wort concentration After that, it enters the gyratory sedimentation tank to separate out the hot coagulation, and the clarified wort enters the cooler to be cooled to 5-8°C.
The cooled wort is added with yeast and sent to the fermentation tank or the cylindrical cone bottom fermentation tank for fermentation, and the temperature is controlled by cooling with a coil or jacket. When the following fermentation is carried out, the maximum temperature is controlled at 8-13 ℃,
The process is divided into foaming period, high foaming period and low foaming period, generally fermented for 5 to 10 days. The fermented beer is called tender beer, with strong bitterness, rough taste and low CO2 content, which is not suitable for drinking.
Post-fermentation: In order to make the tender beer after-ripening, it is sent to the wine storage tank or continues to be cooled to about 0 ℃ in the cylindrical cone bottom fermentation tank, and the pressure in the tank is adjusted to dissolve CO2 into the beer. The wine storage period takes 1 to 2 months. During this period, the remaining yeast and cold coagulation gradually precipitate, the beer is gradually clarified, the CO2 is saturated in the wine, and the taste is mellow and suitable for drinking.
Filtration: In order to make the beer clear and transparent and become a commercial product, the beer is clarified and filtered at -1°C. The requirements for filtration are: large filtration capacity, good quality, less loss of wine and CO2, and no influence on the flavor of wine. Filtration methods include diatomaceous earth filtration, cardboard filtration, and microporous membrane filtration.
Filling is the last process of beer production, which has a direct impact on maintaining the quality of beer and giving beer the appearance of the product. Filled beer should meet hygienic standards, minimize CO2 loss and reduce the air content in the enclosed container.
Barrel: The barrel is made of aluminum or stainless steel, and the capacity is 15, 20, 25, 30, 50L. Among them, 30L is a common specification. Cask beer is generally unpasteurized fresh beer. Fresh beer has good taste and low cost, but has a short shelf life and is suitable for local sales.
Canned: Canned beer started in the United States in 1935. During the Second World War, it developed rapidly due to military requirements. Canned beer is light in body, easy to transport, carry and open for drinking, so it is very popular with consumers and develops rapidly. PET (polyethylene terephthalate) plastic bottles: Since 1980, the market has been put on the market, and the number has increased year by year. Its advantages are high transparency, light weight, resealable after unsealing, and reasonable price.
The main disadvantage is that the gas retention is poor, and the CO2 gradually decreases during the storage process. Adding a coating can improve gas retention, but the storage time should not be too long. PET bottles cannot be pre-evacuated or pasteurized and require special filling procedures to avoid air ingestion and contamination of bacteria.
Bottled: In order to maintain the quality of beer and reduce the influence of ultraviolet rays, brown or dark green glass bottles are generally used. Empty bottles are soaked in a dipping tank (2-5% lye, 40-70°C), then washed by a bottle washer, then filled with beer through a filling machine, and capped by a capping machine. After being pasteurized by the sterilizer, it can be packed and shipped out of the factory.
The above is what China Vdo Machinery (JINAN) Co., Ltd brings to you about the detailed process knowledge of beer production by beer equipment. I hope it will be helpful to you, and thank you for your continued attention and support!