Do you know the twelve steps of home-brewing beer?

Do you know the twelve steps of home-brewing beer?

1. Barley: Beer brewed by beer equipment should all use good imported Australian wheat and added wheat.

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 have strong hygroscopicity, 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 they should be removed.

6. Pulverization of raw materials: After the raw materials are pulverized, 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: The hydrolase in malt is used to decompose the insoluble macromolecular substances in malt and auxiliary materials 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 materials are gradually decomposed into soluble low molecular substances.

8. Wort filtration: separate the dissolved substances from the raw materials in the mash from the insoluble wort to obtain clear wort and obtain a good yield of extract.

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: The main purpose of adding hops is to give the beer a refreshing bitter taste, give the beer a unique aroma, and improve the abiotic stability of the 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.