What Is The Process Of Brewing Beer in Beer Production Equipment?

China's beer and beverage machinery industry is one of the fastest growing industries in China's machinery industry. At present, a relatively complete product manufacturing system has been formed, which can basically meet the domestic demand for beer and beverages, and the export volume of products continues to grow. Now that beer consumption is so high, we should understand how beer production equipment brews beer. Let's take a look together.
1. Pretreatment of malt and rice barley. Malt crushing should be done with less crushing of the wheat husks and no large grains in the husks. After pulverization, wheat husk above 20# sieve should account for 20%, and coarse powder above 40# sieve should account for 50%. Medium powder above 80# sieve accounts for 15%, fine powder below 80# sieve accounts for 10%, the more crushed the rice and barley are, the better, and fine powder should account for more than 40%. This is a step that must be carried out when brewing beer in beer production equipment.
2. Proportion. Malt 99%, water 500%, lactic acid 100ml per 100kg, hops 0.2%, sugar 20%.
3. Saccharification method (99% malt). Add 5 times the amount of water to the malt, and add lactic acid (or hydrochloric acid) to adjust the pH to 5.5-5.6, raise the temperature to 50°C for 90 minutes, then raise the temperature to 65°C for 40 minutes, then raise the temperature to 78°C for 20 minutes, and the saccharification is complete Filter, wash and filter the residue, combine the filtrates, add white wine, and add sugar to a concentration of 8% (BX, BX). The wash water is 75-80°C, and the dosage is 4 times the weight of the material. Add 0.02-0.05% hop extract (extracted with 80-90° hot water) to the wort, accounting for 0.02-0.05% of the total mixed juice. The wort was then boiled for 90 minutes.
4. Fermentation. The boiled wort is sent to the precipitation place, cooled to about 50-60°C, and precipitated for 1-1.5 hours. The clarified wort is then cooled to about 10°C. Put the cold wort into the yeast adding cylinder, add 0.5% yeast or yeast sludge, then transfer to the fermenter, first pass in sterile air for 10 minutes to make the yeast multiply, and then carry out the pretreatment under the condition of not higher than 13°C. Ferment for 98 hours. After the fermentation is over, the fermentation broth can be filtered twice with a single cotton cake filter (filter pressure is 0.8-1.0 kg/cm 2 ), until the liquor is clear and transparent. The filtered wine is cooled to 2-4°C (using refrigeration equipment, it can be cooled naturally in the north in winter), and the wine is mixed with carbon dioxide at a pressure of 4.0-4.5 kg/cm2 with a carbon dioxide mixer. After mixing, fill, cap, sterilize, pass the inspection, label and pack, and then leave the factory. When sterilizing, the water temperature should not fluctuate, just sterilize in hot water at 65-75°C for 15-20 minutes.
The sweet beer brewed with good beer production equipment has the characteristics of low concentration, sweet taste, light color, less bitter taste and low alcohol content, which is very suitable for female friends to drink. The quality of beer brewing equipment affects the taste of beer. If you want to drink delicious beer, use good brewing equipment.