The brewing process for craft beer

Craft beer equipment is mainly composed of crushing system, glycation system, fermentation system, refrigeration system, control system,CIP cleaning system, water treatment system, etc. The main raw materials of brewing include: water, malt, wine flower, yeast four.  

First, the preparation of raw materials

(1) It is best to choose tap water that meets drinking standards.

(2) Malt: Brewing beer should all choose the best imported Australasia and Gamma.

(3) Wine flower: wine flower small editor has also been shared Oh, wine flower directly determines the beer foam and taste

(4) Yeast: The maltose is converted into alcohol and carbon dioxide by yeast. Yeast is divided into two main types: Ayr yeast and Rag yeast, which are mainly distinguished according to the fermentation site, and yeast form: dry yeast and liquid yeast.

Second, beer specific brewing process

(1)Pre-preparation of beer raw malt:

Step 1: Select malts

Step 2: The main function of malt immersion is to remove dust, debris, microorganisms and other harmful substances from malt and improve the moisture content of malt;

The third step: malt germination, the main role of the wheat grain internal transformation into a variety of enzymes, including starch, semi-fibre, protein and other polymeric substances decomposition, in order to meet the needs of later glycation;

Step 4: Drying and pyroco: remove moisture from malt, avoid malt corruption and deterioration for easy storage, while removing raw smell from malt, ending the growth of malt and enzyme decomposition, at this time produce malt aroma;

Step 5: Remove the root of malt, the root has a strong hygroscopic, not easy to store malt, while the root has a bad bitter taste, if not removed will affect the taste of beer.

(2)Crushing of raw materials

We use the beer equipment auxiliary shredder will be prepared malt crushing, raw material crushing is intended to increase the surface area of raw materials, soluble substances easily overflow, conducive to the chemical action of enzymes, crushing can make malt insoluble substances further decomposed.

(3) Malt glycation process

Glycation is mainly to produce wheat juice, using hydrolyzed enzymes in malt, the highly insoluble polymeric substances in malt decomposed into soluble substances.

(4) The filtering of wheat juice

The sugar process produces a non-permissible wheat and raw liquid separation, to obtain clarification of the wheat juice.

(5) The boiling of wheat juice

The boiling of wheat juice is mainly to stabilize the composition of wheat juice, wheat juice sterilization, protein denaturation, solid material precipitation, enzyme passivation and so on.

(6) Add the safflower and yeast to the boiling process of the wheat juice

The main role of the hops are: natural preservatives, balanced taste (the bitter taste of hops can balance the natural sweetness of wheat juice, while making the aftertaste of beer fresh and refreshing), forming a foam, clarifying the wheat juice.

(7) The cooling of the wheat juice

Mainly by using beer equipment auxiliary mechanism chiller to quickly cool the wheat juice, reduce the temperature of wheat juice, so that its temperature to meet the requirements of yeast fermentation, precipitate and separate the cold and hot solids in the wheat juice, improve the quality of brewed beer, improve the conditions of beer fermentation.

(8) Fermentation of wheat juice

Mainly the wheat juice into the fermentation tank for further fermentation, control the temperature, so that yeast in the best physiological state, in the process of yeast maltose into carbon dioxide and alcohol.

(9) filter wine

The fermented beer is filtered out by separating the medium to get the beer clear and refreshing.


Post time: Sep-28-2021