What is the special malt small and medium-sized beer equipment manufacturers tell you? How to make it?
Special malt refers to a type 1 malt product produced to meet the needs of producing different types of beer, which can adjust the color, aroma, taste or quality of the beer. In beer production, the amount of this type of malt used Not much, and not as the main source of enzymes and extracts, but it is an indispensable raw material for certain types of beer. 1. Types of special malt, such as caramel malt (also known as sweet malt or amber malt) ), colored malt (also called black malt), wheat malt, lactic acid malt, etc. Here we introduce the caramel malt and colored malt used to produce dark beer or dark beer. 1. Caramel malt This malt can be produced from green malt or finished dry malt (light or dark malt). It is characterized by amber-colored malt cross-section, sweet and caramel flavor in the mouth.
Small and medium-sized beer equipment manufacturers

The chromaticity range is 12-14EBC chromaticity unit, and the leaching rate is about 7. Before producing caramel malt, the water content of the malt should be about 5 (the dry malt can be soaked in water), and then remove it and dry it in the shade, so that the surface of the wheat kernel is basically not wet. , And then put it in a drum-type wheat frying furnace, slowly heat to 65~7yi, and keep it at this temperature for 1.5~2h, and then use 5~6h to raise the temperature to 11~12T. Roast at this temperature .5?lh. Caramel malt has basically no enzyme activity, but the endosperm is looser and contains a few reducing sugars. It can be crushed with a malt grinder and added to the saccharification pot. The use ratio is 2 to 5 of the malt feed amount. . The addition of caramel malt can increase the malt aroma and mellowness of beer, and make the beer have a good taste X. It can also increase the foaming ability of beer. 2. Colored malt The characteristic of colored malt is that the section of the malt is burnt brown, with a glassy part, which is crushed with brown powder and has a burnt fragrance. It tastes slightly bitter but full of burnt aroma. The color range is 5 to 7 EBC color units, and the leaching rate is slightly lower at 6 to 65.
The enzyme activity X of the colored malt is destroyed, the endosperm has hard grains (the vitreous formed by the coagulation of protein), and the husk is browned. It is usually crushed by a rice mill, and the paste is added 15 to 3 minutes before the end of the gelatinization and boiling. The pot. The use ratio should be strictly controlled to bring the coke and bitter taste to the beer. The general use ratio depends on the beer color requirements, but it is not as high as the amount of malt. 4. Adding colored malt is mainly used to increase the color and burnt aroma of the beer to create a deep Color beer and dark beer. Producers generally use dry malt or malt that has entered the roasting stage, soak it in water first, and then remove it to dry in the shade, so that the surface of the wheat kernel is basically not wet, and then put it into a drum-type wheat roasting furnace. —55^ and 65?75X: Keep warm for .5?lh, then heat up to 15?16T in 1?2h, so that the malt will form a large amount of melanoids, and then heat up to 185?19T. Bake at a faster drum speed Stir-fry for about 3 minutes. When you hear a popping sound and a strong smell of coke, continue to keep the temperature for 5 to 1 minutes, then cool off.
Craft beer equipment manufacturers take you to understand the malt soaking method  The commonly used malt soaking methods are as follows:  1. The soaking method  During the process, regular ventilation and oxygen supply, so that barley can continuously and at intervals absorb water and air (oxygen), and the degree of soaking is required.   The water soaking and water cut-off time of the leaching method can be mastered, based on the requirement of the leaching degree and the time of connecting the malting time as the principle. There are many commonly used ones such as Baptist Three Breaks Six, Baptist Three Breaks Eight, and Baptist Four Breaks Four.   The leaching method is a commonly used method. Its advantage is that it can adapt to X. It can adapt to the needs of X-shaped barley and different climates and seasons through the adjustment of the leaching time. The degree of leaching is also relatively stable. The disadvantage is that the operation is cumbersome. The water consumption is large, and the energy consumption is also large.
2. Washing method  Washing method is also called long-breaking water soaking method. It is characterized by short-term soaking and long-term water interruption after the barley is washed and the floating barley is removed. The short-term soaking is generally 1 to 2h (not including the time of entering the water). The soaking is mainly to wash away the CO2 accumulated in the wheat layer with water, and to take away part of the heat generated by the respiration of the wheat grains.   The wheat grains can also be mixed in the water soaking stage. A "V"-shaped accumulation with a larger surface area is formed. The long-term water cut is generally 6-8h, and sometimes it can be as long as 12h. Absorb oxygen, and at the same time rely on the heat generated by the respiration of the grain to raise the barley layer temperature for germination. This soaking method is mainly suitable for winter or low water temperature, and it is also suitable for barley with water X, with thin skin, Barley with loose endosperm is sometimes used in this way.  The washing time is short. The wheat germinates quickly and consumes low water, but the soaking degree is generally not high. Ventilation and ventilation time are required, otherwise the germination will not be uniform. .
3. Spray method  Spray method is also known as spray soaking method. It is a combination of soaking method and washing method. The spray method is to continuously spray water mist during the water cut time to keep the surface of the wheat grains moist. And take away the heat in the wheat layer and the part of C2 accumulated in the wheat layer. During the water spraying process, regular ventilation and oxygen supply should be used. So that the wheat grains can get the necessary moisture and air, so this method can shorten the soaking time and have a higher germination rate.   This is a method that is suitable for X, has low water consumption and is easy to operate. It has been used in other places, but it requires high ventilation and is equipped with a device for extracting carbon dioxide. For more information, please follow us Shandong Zunhuang Brewing Equipment Co., Ltd.