阅读说明：本技术 一种麦芽原料纯酿鲜啤酒的酿造工艺 (Brewing process of pure-brewed fresh beer with malt as raw material ) 是由 全玲峰 于 2019-11-26 设计创作，主要内容包括：本发明公开了一种麦芽原料纯酿鲜啤酒的酿造工艺,属于啤酒酿造领域,该麦芽原料纯酿啤酒的酿造工艺,只添加麦芽、啤酒花、酵母和水四种原料,通过扩大繁育菌种,优化糖化、发酵等工艺参数,打造一款麦芽香气浓郁、口感纯正、泡沫细腻、不容易上头具有特色的鲜啤啤酒。(The invention discloses a brewing process of pure fresh beer with malt as a raw material, which belongs to the field of beer brewing.)

1. A brewing process of pure fresh beer brewed by malt raw materials is characterized by comprising the following raw materials in parts by weight: 35-40 parts of barley malt, 0.3-0.5 part of hops, 0.14-0.16 part of yeast and 105-120 parts of water, wherein the brewing process comprises the following steps:

s1: crushing the malt, namely crushing the prepared Australian malt by using a malt crusher according to the parts by weight;

s2: saccharifying, namely adding the malt obtained by crushing in the step S1 into a saccharifying pot, adding water with the temperature of 74-76 ℃, uniformly mixing, controlling the temperature in the saccharifying pot to be 66-68 ℃, standing and saccharifying for 1h to completely convert starch into maltose;

s3: filtering, stopping stirring by a ploughing knife after malt mash is uniform, standing for 25-30 minutes, then starting slow reflux until malt is clear, putting the malt wort into a boiling pot, and repeatedly washing the groove to obtain the wort;

s4: boiling, namely boiling the wort transferred into the boiling pot, adding 0.3-0.5 part of hop in the boiling process, cooling to 22-24 ℃, and adding into a fermentation tank.

S5: fermentation: oxygenating the fermentation tank for 15-30 min, adding 0.14-0.16 part of yeast, controlling the temperature in the fermentation tank to be 17-19 ℃, fermenting for 7-14 days, and storing the wine.

S6: canning: and filling the beer by adopting an automatic beer barrel filling machine after the beer storage is finished to obtain the pure brewed fresh beer.

2. The process of claim 1, wherein the brewing process comprises: the barley malt is Australia malt; the hops are German hops; the yeast is Belgian yeast.

3. The process of claim 1, wherein the brewing process comprises: in step S2, the pH value is adjusted to 5.2-5.4.

Technical Field

The invention relates to the field of beer brewing, and particularly relates to a brewing process of pure fresh beer brewed by using malt as a raw material.

Background

The beer is low-alcohol wine saturated with carbon dioxide and brewed by using grains, water and hops as main raw materials and through the yeast fermentation. Heating and soaking grains in water to convert starch in the grains into sugar; after the previous process is finished, the mixture is heated to boil to achieve the aim of sterilization, and hops can be added in the process, and the bitter taste of the hops can balance the sweet taste of the grains; cooling, adding yeast, fermenting, and converting sugar into alcohol. Each process can endow beer with different flavors: the grains have sweet taste, green grass fragrance and burnt fragrance after baking; hops not only have a bitter taste, but also a floral and citrus note; some of the yeast in beer can provide a musty smell and the taste of toasted bread; alcohol can provide irritation to the oral cavity.

Disclosure of Invention

The invention (main) aims to provide a brewing process of pure fresh beer brewed by using malt as a raw material, which aims to solve the technical problems that in the prior art, excessive raw materials are added in beer production, so that non-biological substances are easily precipitated, the taste is turbid and the beer is easy to top.

Therefore, the invention provides a brewing process of pure fresh beer brewed by using malt as a raw material, which comprises the following raw materials in parts by weight: 35-40 parts of barley malt, 0.3-0.5 part of hops, 0.14-0.16 part of yeast and 105-120 parts of water, wherein the brewing process comprises the following steps:

s1: crushing the malt, namely crushing the prepared Australian malt by using a malt crusher according to the parts by weight;

s2: saccharifying, namely adding the malt obtained by crushing in the step S1 into a saccharifying pot, adding water with the temperature of 74-76 ℃, uniformly mixing, controlling the temperature in the saccharifying pot to be 66-68 ℃, standing and saccharifying for 1h to completely convert starch into maltose;

s3: filtering, stopping stirring by a ploughing knife after malt mash is uniform, standing for 25-30 minutes, then starting slow reflux until malt is clear, putting the malt wort into a boiling pot, and repeatedly washing the groove to obtain the wort;

s4: boiling, namely boiling the wort transferred into the boiling pot, adding 0.3-0.5 part of hop in the boiling process, cooling to 22-24 ℃, and adding into a fermentation tank.

S5: fermentation: oxygenating the fermentation tank for 15-30 min, adding 0.14-0.16 part of yeast, controlling the temperature in the fermentation tank to be 17-19 ℃, fermenting for 7-14 days, and storing the wine.

S6: canning: and filling the beer by adopting an automatic beer barrel filling machine after the beer storage is finished to obtain the pure brewed fresh beer.

Preferably, the barley malt is australian malt; the hops are German hops; the yeast is Belgian yeast.

Preferably, the pH value is adjusted to 5.2-5.4 in the step S2.

Compared with the prior art, the invention has the advantages that:

(1) the invention only uses malt, hop, yeast and water for brewing, does not add any artificial additive, and has rich wheat flavor.

(2) Compared with industrial beer, the beer has the advantages that the malt content is higher, the hop addition is higher, and the concentration of the brewed wort is higher.

(3) The process of the invention is simple, easy to operate, time-saving and labor-saving, and the brewed fresh beer has pure taste and is not easy to be first served.

Detailed Description

The present invention will be described in further detail with reference to specific embodiments. It should be emphasized that the following description is merely exemplary in nature and is not intended to limit the scope of the invention or its application.

A brewing process of pure fresh beer brewed by malt raw materials comprises the following raw materials in parts by weight: 35-40 parts of barley malt, 0.3-0.5 part of hops, 0.14-0.16 part of yeast and 105-120 parts of water, wherein the brewing process comprises the following steps:

s1: crushing the malt, namely crushing the prepared Australian malt by using a malt crusher according to the parts by weight;

s2: saccharifying, namely adding the malt obtained by crushing in the step S1 into a saccharifying pot, adding water with the temperature of 74-76 ℃, uniformly mixing, controlling the temperature in the saccharifying pot to be 66-68 ℃, standing and saccharifying for 1h to completely convert starch into maltose;

s3: filtering, stopping stirring by a ploughing knife after malt mash is uniform, standing for 25-30 minutes, then starting slow reflux until malt is clear, putting the malt wort into a boiling pot, and repeatedly washing the groove to obtain the wort;

s4: boiling, namely boiling the wort transferred into the boiling pot, adding 0.3-0.5 part of hop in the boiling process, cooling to 22-24 ℃, and adding into a fermentation tank;

s5: fermentation: oxygenating the fermentation tank for 15-30 min, adding 0.14-0.16 part of yeast, controlling the temperature in the fermentation tank to be 17-19 ℃, fermenting for 7-14 days, and storing wine;

s6: canning: and filling the beer by adopting an automatic beer barrel filling machine after the beer storage is finished to obtain the pure brewed fresh beer.