How Can Beer Production Equipment Produce Low-alcohol Beer?

The production process of beer needs to go through strict operations, and the production of beer generally has a fixed degree. However, in recent years, many people drink alcohol for tasting, not for getting drunk, so low-concentration alcohol has also begun to enter the public's field of vision and is popular among the public. Next, I will introduce how beer production equipment can produce low-alcohol beer.
1. Preparation of boundary dextrinase solution: Stir light malt meal and water at 45 degrees for 30 minutes to obtain an appropriate amount of boundary dextrinase solution, and clarify for 30 minutes.
2. Production of wort juice: add water to malt powder, saccharify at 62-65 degrees for a certain period of time, and then filter. Add hops accounting for 50% of the total amount of hops to the obtained wort and boil for 45 minutes. The wort with a concentration of 11.5Bx was separated into hops and cooled to about 5 degrees.
3. During the saccharification process, the choice of saccharification method has always been valued by winemakers. In recent years, in order to improve the characteristics of beer, auxiliary materials (non-germinated rice, puffed corn, etc.) have been effectively used. Beer equipment can increase the yield of saccharification leachate and save energy, and improve from the first two saccharification methods to the double boiling saccharification method.
4. Initial fermentation: Add 0.5% yeast puree to the fermenter. Fermented for 3-4 days at 8 degrees, the alcohol content can reach 2.5%. Put it into the boiling pot of tender beer, add the remaining 50% hops and boil, keep for 45 minutes, and the alcohol evaporation will be reduced to 1%. Add water to evaporated liquid and cool. This ensures the integrity of the fermentation.
5. Secondary fermentation: Filter the fresh beer, add 1% yeast puree, ferment for about 12 hours, and then add about 6% pre-prepared limit dextrinase solution. Ferment continuously for 7 days at 12-20°C, and the content of dissolved substances in the wine is about 0.3%.
6. Post-processing: During the production of beer production equipment, fresh beer should be cooled and separated with a yeast separator. After a further 12 days of storage, further separation and removal of haze-causing substances, ie products with low alcohol content. The alcohol processed in this way is more in line with the needs of drinking.
The above is the specific introduction of low-alcohol beer produced by beer production equipment. When drinking beer, it is necessary to ensure that the quality of beer passes the test. Low-concentration beer will cause less damage to the human body and is easy to be loved by the public.