阅读说明：本技术 酒花香ipa啤酒及其制备方法 (Wine-fragrance IPA beer and preparation method thereof ) 是由 董建军 尹花 胡孝丛 常宗明 钱中华 邢磊 岳杰 陈璐 赵玉祥 杨朝霞 闫鹏 于 2019-12-27 设计创作，主要内容包括：本发明公开了一种酒花香IPA啤酒及其制备方法,属于啤酒酿造技术领域。本发明选用艾尔麦芽和焦香麦芽为原料,通过合理搭配原料和酒花的使用量、采用合理的糖化发酵工艺,使酒花香气与麦香融合协调,最终制得的啤酒成品呈现迷人的琥珀红色,具有酒花香气且果香浓郁,苦感明显并伴有回甘等特点,所述啤酒的原麦汁浓度为12-15°P,酒精度≥5.0％vol,色度为24-30EBC,苦味质为30-50EBC。本发明能够很好的应用于酒花香IPA啤酒的生产中。(The invention discloses a hop-fragrant IPA beer and a preparation method thereof, belonging to the technical field of beer brewing. According to the invention, the ale malt and the burnt malt are selected as raw materials, the hop aroma and the wheat aroma are fused and coordinated by reasonably matching the use amount of the raw materials and the hop and adopting a reasonable saccharification fermentation process, and the finally prepared beer finished product is in an attractive amber red color, has the characteristics of hop aroma, rich fruit aroma, obvious bitter taste, bitter aftertaste and the like, and has the characteristics that the original wheat juice concentration of the beer is 12-15 DEG P, the alcoholic strength is more than or equal to 5.0% vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC. The method can be well applied to the production of the floral liquor IPA beer.)

1. The wine-fragrance IPA beer is characterized in that the beer is prepared by saccharification and fermentation by adopting ale malt and burnt malt as raw materials, wherein the original wort concentration of the beer is 12-15 DEG P, the alcoholic strength is more than or equal to 5.0% vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC; the hop aroma component content of the beer is 200-300 mu g/L, and the wheat aroma substance 2-acetylpyrrole content is 150-200 mu g/L.

2. The hop-aroma IPA beer as claimed in claim 1 wherein said malt comprises 80-90% of the raw material and malt having a burnt aroma comprises 10-20% of the raw material.

3. The hop-flavoured IPA beer according to claim 1, wherein said ale malt has a colour of 6 to 8EBC and the burnt malt has a colour of 50 to 90 EBC.

4. A method of preparing a bouquet-scented IPA beer according to any of the claims 1-3 comprising the steps of:

selecting folium Artemisiae Argyi and burnt folium Hordei Germinatus as main raw materials, pulverizing, adding into saccharifying pot, adding water, mixing at a ratio of 1:3-1:4, and saccharifying at 48-68 deg.C for two stages;

after saccharification is finished, heating to 76-80 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;

boiling the wort, adding hops for 3 times in the boiling process, wherein the addition amounts are respectively 2-4kg/kL, 3-5kg/kL and 6-8kg/kL, carrying out rotary precipitation on the wort after boiling, and adding hops for 2 times in the rotary precipitation process, wherein the addition amounts are respectively 2-4kg/kL and 3-5 kg/kL;

cooling wort, oxygenating into a fermentation tank, adding fermentation yeast with the addition amount of 0.8-1.5kg/kL, and fermenting at the main fermentation temperature of 18-22 ℃;

cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain the final product.

5. The method according to claim 4, wherein the two-stage saccharification process comprises a first stage saccharification at 48-52 ℃ and 20-40min and a second stage saccharification at 63-68 ℃ and 60-70 min.

6. The method according to claim 4, wherein the wort boiling step is carried out for a boiling time of 60-65min and a boiling intensity of 7-9%.

7. The method of claim 4, wherein the step of adding hops 3 times in the wort boiling step comprises:

adding flos Lupuli respectively at initial boiling, at later stage of boiling for 50-55min and at final boiling for 60-65 min.

8. The method according to claim 4, wherein the hop added in the boiling step is selected from the group consisting of Kascat, Shikuwa, gold, Barbary, and Simuraceae; the hop added in the wort whirlpool precipitation step is Kascat, Shiji, Xichu, Chunqiu or Simme.

9. The process according to claim 4, wherein the yeast added in the fermentation step is S-04, US-05, London classical, ESB Elsinoe or Ale-514.

Technical Field

The invention belongs to the technical field of beer brewing, and particularly relates to a hop-fragrant IPA beer and a preparation method thereof.

Background

IPA (India pall Ale, indian light Ale) originated in the united kingdom and is one of the most traditional types of beer in the world, and as early as the period of the sixteen century in british colonists, british people want to transport beer for a long time without deterioration and think that hops are not only bactericidal and anti-inflammatory but also can be used as natural preservatives, so that the shelf life of beer is prolonged by adding a large amount of hops, and unexpectedly because of its unique flavor, it is popular with people and is rapidly popular in the united kingdom.

At present, most of the traditional IPA beer brewing technologies use a mode of adding hops in a fermentation tank in a cold mode to achieve the purpose of increasing the aroma of the hops, but beer produced by the mode has obvious green hop flavor, brings uncomfortable irritating aroma, bitter and astringent tastes, and covers the aroma of malt, so how to improve the brewing technology of the IPA beer can ensure that the aroma of the prepared beer hops and the wheat flavor are blended and coordinated, can meet the requirements of people on the taste of the beer, has the characteristics of strong bouquet, strong fruit aroma, obvious bitter taste, sweet aftertaste and the like, and is an important subject researched by technical personnel in the field.

Disclosure of Invention

The invention provides a hop-aroma IPA beer and a preparation method thereof, the beer combines and harmonizes hop aroma and wheat aroma by reasonably matching the usage amount of scorched aroma malt and hops and adopting a proper saccharification fermentation process, and has the characteristics of strong hop aroma and fruit aroma, obvious bitter taste, sweet aftertaste and the like.

In order to achieve the purpose, the invention adopts the technical scheme that:

the invention provides a hop aroma IPA beer, which is prepared by adopting ale malt and burnt aroma malt as raw materials and carrying out saccharification and fermentation, wherein the concentration of original wort of the beer is 12-15 DEG P, the alcoholic strength is more than or equal to 5.0% vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC; the hop aroma component content of the beer is 200-300 mu g/L, and the wheat aroma substance 2-acetylpyrrole content is 150-200 mu g/L.

Preferably, the content of the malts is 80-90% and the content of the scorched and fragrant malts is 10-20% of the raw material.

Preferably, the color of the Elmalts is 6-8EBC, and the color of the burnt malt is 50-90 EBC.

The invention also provides a preparation method of the hop-fragrant IPA beer, which comprises the following steps:

selecting folium Artemisiae Argyi and burnt folium Hordei Germinatus as main raw materials, pulverizing, adding into saccharifying pot, adding water, mixing at a ratio of 1:3-1:4, and saccharifying at 48-68 deg.C for two stages;

after saccharification is finished, heating to 76-80 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;

boiling the wort, adding hops for 3 times in the boiling process, wherein the addition amounts are respectively 2-4kg/kL, 3-5kg/kL and 6-8kg/kL, carrying out rotary precipitation on the wort after boiling, and adding hops for 2 times in the rotary precipitation process, wherein the addition amounts are respectively 2-4kg/kL and 3-5 kg/kL;

cooling wort, oxygenating into a fermentation tank, adding fermentation yeast with the addition amount of 0.8-1.5kg/kL, and fermenting at the main fermentation temperature of 18-22 ℃;

cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain the final product.

Preferably, the two-stage saccharification process comprises a first stage saccharification at 48-52 ℃ and 20-40min of heat preservation and a second stage saccharification at 63-68 ℃ and 60-70min of heat preservation.

Preferably, the wort boiling step is carried out for 60-65min, and the boiling strength is 7-9%.

Preferably, the step of adding hops 3 times in the wort boiling step comprises:

adding flos Lupuli respectively at initial boiling, at later stage of boiling for 50-55min and at final boiling for 60-65 min.

Preferably, the variety to which the hops are added in the boiling step is kaskat (Cascade), century (Centennaal), West Chu (Citra), gold (Golding), Barbary West (Palisade), or Simme (Simcoe); the varieties to which hops are added in the wort whirlpool precipitation step are Cascade, centurie (Centennial), western chu (cisra), spring and autumn (Equinox) or Simcoe (Simcoe).

Preferably, the yeast added in the fermentation step is S-04, US-05, London classical, ESB Elsinoe or Ale-514.

Compared with the prior art, the invention has the advantages and positive effects that:

1. the hop-aroma IPA beer provided by the invention has the advantages that the hop aroma and the wheat aroma are fused and coordinated by reasonably matching the usage amounts of the scorched aroma malt and the hops and adopting a proper saccharification fermentation process, the prepared beer is in an attractive amber red color, the hop aroma and the fruit aroma are rich, the bitter taste is obvious and is accompanied with aftertaste, and the taste is obviously different from that of the following fermented beer;

2. through a special brewing process, the obtained beer hops IPA beer has strong aroma and obvious fruit aroma, and simultaneously alcohol ester has harmonious taste, mellow mouthfeel, obvious bitter taste but no aftertaste, and good product typicality;

3. the brewing method of the hop-fragrant IPA beer provided by the invention is simple and easy to operate, and the cost is lower;

4. the finished product of the hop aromatic IPA beer provided by the invention has the hop aromatic component content of 200-300 mu g/L and the wheat aromatic substance 2-acetylpyrrole content of 150-200 mu g/L.

Drawings

FIG. 1 is a flow chart of the preparation process of the hop-fragrant IPA beer provided by the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention provides a hop-aroma IPA beer, which is prepared by adopting ale malt and burnt aroma malt as raw materials through saccharification and fermentation, wherein the concentration of original wort of the beer is 12-15 DEG P, the alcoholic strength is more than or equal to 5.0% vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC.

The bouquet IPA beer provided by the above embodiment is made from whole wheat, and the selected malt is mainly ale malt, and is matched with burnt malt, wherein the ale malt accounts for 80-90% of the raw material content, the burnt malt accounts for 10-20% of the raw material content, the ale malt content can be selected from values of 80%, 82%, 84%, 86%, 88% or 90%, and the burnt malt can be selected from values of 10%, 12%, 14%, 16%, 18% or 20%, and if the contents of the two kinds of malt are lower than or exceed the ranges, the quality and flavor of the final beer finished product can be affected, and in addition, auxiliary materials such as rice, corn and the like do not need to be used in the formula of the bouquet IPA beer provided by the present invention; the preparation of the wine flower fragrance IPA beer needs to be combined with the specific requirements of the original wort concentration, the alcoholic strength, the chroma, the bitter quality and the like of the beer to prepare the beer with the characteristics of strong hop fragrance, harmonious hop fragrance and wheat fragrance, bitter taste accompanied with aftertaste and the like, and the problems of green hop fragrance, covered malt fragrance and the like of the IPA beer prepared by the traditional method are solved.

The above examples not only define the relevant parameters for obtaining the beer, but also further define the content of aroma substances and the like for preparing the beer, for example, the content of the hop aroma components is 200-300 μ g/L, wherein the hop aroma components can be selected from values of 200 μ g/L, 220 μ g/L, 240 μ g/L, 250 μ g/L, 270 μ g/L or 300 μ g/L; the content of the wheat flavor substance 2-acetyl pyrrole is 150-200 mu g/L, wherein the content of the wheat flavor substance 2-acetyl pyrrole can be selected from 150 mu g/L, 160 mu g/L, 170 mu g/L, 180 mu g/L, 190 mu g/L, 200 mu g/L and other values, or any value in the range is within the protection scope of the invention. Therefore, the invention is limited in multiple directions from the aspects of raw materials, hop aroma components and the like so as to ensure that the flavor and the mouthfeel of the obtained product can achieve the expected effect.

In addition, in a preferred embodiment, the chromaticity of malt is defined, for example, the chromaticity of the Elmalt is 6-8EBC, wherein the chromaticity of the Elmalt can be selected from 6EBC, 7EBC, 8EBC and the like, or any value in the range; the color of the burnt malt is 50-90EBC, the color of the burnt malt can be selected from 50EBC, 60EBC, 70EBC, 80EBC or 90EBC, and the like, or any value in the range falls into the protection scope of the invention.

In the preferred embodiment, the selected malts with the color and the wheat flavor are slightly higher than those of the Pearson malt used in common light beer, so that the mellowness of the beer body is improved; the burnt malt is relatively low in color, so that the beer color and the wheat flavor are improved, and the excessive burnt flavor of the beer can be avoided.

The embodiment of the invention also provides a preparation method of the hop aromatic IPA beer, which comprises the following steps:

s1: selecting folium Artemisiae Argyi and burnt folium Hordei Germinatus as main raw materials, pulverizing, adding into saccharifying pot, adding water, mixing at a ratio of 1:3-1:4, and saccharifying at 48-68 deg.C for two stages;

in the step, the feed-water ratio is mixed according to the ratio of 1:3-1:4, wherein the ratio can be selected from 1:3, 1:4 or any value in the limited range; the two-stage saccharification method is selected to be carried out, and comprises a first stage saccharification at the temperature of 48-52 ℃ and the heat preservation time of 20-40min and a second stage saccharification at the temperature of 63-68 ℃ and the heat preservation time of 60-70min, and the two-stage saccharification method has the advantage that the starch can be fully decomposed.

S2: after saccharification is finished, heating to 76-80 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;

s3: boiling the wort, adding hops for 3 times in the boiling process, wherein the addition amounts are respectively 2-4kg/kL, 3-5kg/kL and 6-8kg/kL, carrying out rotary precipitation on the wort after boiling, and adding hops for 2 times in the rotary precipitation process, wherein the addition amounts are respectively 2-4kg/kL and 3-5 kg/kL;

s4: cooling wort, oxygenating into a fermentation tank, adding fermentation yeast with the addition amount of 0.8-1.5kg/kL, and fermenting at the main fermentation temperature of 18-22 ℃;

s5: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain the final product.

In the step of boiling the S3 wort, adding three times of hops in the boiling process, wherein the adding amounts are respectively 2-4kg/kL, 3-5kg/kL and 6-8kg/kL, and the hop adding amount in the first time can be 2kg/kL, 3kg/kL or 4 kg/kL; the amount of hops added for the second time can be 3kg/kL, 4kg/kL or 5kg/kL and other numerical values; the third hop addition amount may be 6kg/kL, 7kg/kL or 8kg/kL, or any value within the above range. In addition, the hops are added for 2 times in the rotary precipitation process, the adding amount is 2-4kg/kL and 3-5kg/kL respectively, wherein the content of the hops added for the first time in the rotary precipitation can be selected from the values of 2kg/kL, 3kg/kL or 4kg/kL, and the content of the hops added for the second time in the rotary precipitation can be selected from the values of 3kg/kL, 4kg/kL or 5kg/kL, or any value in the range.

In the above preparation method, 3-6 kinds of hops with special flavor in Europe and America, such as Cascade, Shijikuchu, gold, Barbary, or Simuraceae, etc., are selected by using compound hops addition process. Adding 3 times of flos Lupuli in boiling process, and adding 2 times of flos Lupuli in wort rotary precipitation step; in addition, in the preferred embodiment, the hops are added at the initial boiling time, the later boiling time of 50-55min and the final boiling time of 60-65min, wherein the later boiling time can be selected from values of 50min, 51min, 52min, 53min, 54min or 55min and the like, and the final boiling time can be selected from values of 60min, 61min, 62min, 63min, 64min or 65min and the like, so that the hop aroma substances can be kept as much as possible, and the problem that the flavor and the taste of the final beer finished product are influenced due to excessive loss of the hop aroma is avoided; the fermentation temperature of 18-22 deg.C is favorable for the production of fruity ester fragrance, and the main fermentation temperature can be selected from 18 deg.C, 19 deg.C, 20 deg.C, 21 deg.C or 22 deg.C. In addition, the yeast added in the fermentation step is S-04, US-05, London classical, ESB Elsinoe or Ale-514.

In order to more clearly and specifically describe the hop-fragrant IPA beer and the method of preparing the same according to the embodiments of the present invention, the following description will be made with reference to specific examples.