Beer production can be roughly divided into three main processes: malt manufacturing, beer brewing, and beer filling.
There are the following 6 processes.
Barley storage: Freshly harvested barley has a dormant period and low germination power.
Barley selection: remove debris with wind power and sieve, and classify according to grain size.
Soaking the wheat: Soaking the wheat in the soaking tank for 2 to 3 days with water, washing at the same time to remove the floating wheat, so that the water content of the barley is 42 ~ 48%.
Germination: After soaking, the barley germinates under temperature-controlled and ventilated conditions to form various solubilities. The suitable temperature for germination is 13 to 18°C, the germination period is 4 to 6 days, and the elongation of the root bud is 1 to 1.5 times the grain length. Growing wet malt is called green malt.
Roasting: The purpose is to reduce moisture, stop the growth and decomposition of green malt for long-term storage; make malt form a substance that imparts beer color, aroma and taste; easy to remove root buds, and the malt moisture after baking is 3 to 5 %.
Storage: The malt after baking, after removing the wheat roots, picking, cooling, put it in concrete or metal storage bin for storage.
There are five processes below. It is mainly three processes of saccharification, fermentation, and maturation after storage.
Raw material pulverization: The malt and rice are pulverized by a pulverizer to a degree of pulverization suitable for saccharification operation.
Saccharification: Mix the crushed malt and starchy auxiliary materials in a gelatinizer and a saccharification pot with warm water, respectively, and adjust the temperature. The saccharification pot is first maintained at a temperature suitable for proteolysis. After the liquefied mash in the gelatinization pot is mixed into the mashing pot, it is maintained at a temperature suitable for saccharification to produce barley.
There are two methods of increasing the temperature of barley: leaching and boiling. The protein, saccharification rest time and temperature rise method, according to the nature of beer, raw materials, equipment, etc., determine the wort to be filtered out in a filter tank or filter, then boil in a boiling pot, add hops, and adjust to the proper wort concentration After that, the hot coagulum is separated into the cyclone sedimentation tank, and the clear wort is cooled in the cooler to 5-8°C.
Fermentation: After cooling, the wort is added to yeast and sent to the fermentation tank or cylindrical cone-bottom Beer Fermenter for fermentation. It is cooled with a snake tube or jacket and the temperature is controlled. When performing the following fermentation, the maximum temperature is controlled at 8 to 13°C. The fermentation process is divided into a foaming period, a high foaming period, and a low foaming period. Generally, the fermentation is performed for 5 to 10 days. Fermented beer is called soft beer, bitter and miso, rough taste, low CO2 content, not suitable for drinking.
Post-fermentation: In order to ripen the soft beer, it is sent to a wine storage tank or cooled to about 0°C in a cylindrical cone-bottom fermentation tank, and the pressure in the tank is adjusted to dissolve CO2 into the beer. The storage period is from 1 to 2 months. During this period, the remaining yeast and condensate gradually precipitate, the beer gradually clarifies, CO2 is saturated in the wine, and the taste is mellow and suitable for drinking.
Filtration: In order to make beer clear and transparent and become a commodity, beer is clarified and filtered at -1°C. The requirements for filtration are: large filtration capacity, good quality, less loss of wine and CO2, without affecting the flavor of the wine. Filtering methods include diatomite filtration, cardboard filtration, and microporous membrane filtration.
Filling is the last process of beer production, which has a direct impact on maintaining the quality of the beer and imparting the appearance of the product to the beer. Filled beer should meet hygienic standards to minimize CO2 loss and reduce the air content enclosed in the container.
The above is the beer manufacturing process introduced by Beer Fermenter Factory.
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