Production process of beer

1, saccharification: the crushed malt and starchy auxiliary materials with warm water in the paste pot, saccharification pot mix, adjust the temperature. Saccharification pot first maintained at a temperature suitable for proteolysis (45 ~ 52 ℃) (protein rest). After the mash that has been liquefied completely in the pasting pot is blended into the saccharification pot, the temperature is maintained at a temperature suitable for saccharification (β-amylopectin and α-amylopectin) (62 to 70°C) (saccharification rest) to create the wheat mash. There are two methods for raising the temperature of the wheat mash: the leaching method and the boiling method. Protein, saccharification rest time and temperature rise method, according to the nature of the beer, the use of raw materials, equipment, etc. decided to filter out the wort with a filter tank or filter, after boiling in the boiling pot, add hops, adjusted to the appropriate concentration of wort, into the gyratory sedimentation tank to separate out the hot solidified material, the clarified wort into the chiller to cool down to 5 ~ 8 ℃.

2. Fermentation: The cooled wort with yeast is sent to the fermenter or cylindrical cone-bottomed fermenter for fermentation, and is cooled and temperature controlled with a serpentine tube or jacket. For the following fermentation, the maximum temperature is controlled at 8 to 13 ℃, the fermentation process is divided into the foaming period, high bubble period, low bubble period, general fermentation 5 to 10 days. Fermentation into a beer called tender beer, bitter tenacious, rough taste, low CO2 content, should not be drunk.

3, post-fermentation: in order to make the tender beer after maturation, it will be sent to the wine storage tank or continue in the cylindrical cone bottom fermenter cooled to about 0 ℃, adjust the pressure in the tank, so that CO2 dissolved into the beer. Storage period of 1 to 2 months, during which the residual yeast, cold condensate gradually precipitate, the beer is gradually clarified, CO2 saturated in the wine, mellow flavor, suitable for drinking.

4, filtration: in order to make the beer clear and transparent to become a commodity, beer at -1 ℃ for clarification and filtration. Requirements for filtration: filtration capacity, good quality, less loss of wine and CO2, does not affect the flavor of the wine. Filtration methods include diatomaceous earth filtration, cardboard filtration, microporous membrane filtration and so on.