Beer equipment manufacturerstalk to you about the brewing process of craft beer
Beer is a favorite drink in life. Whether you go to restaurants or bars, you can see its existence. In the summer, it feels so pleasant when people come to drink a bottle of frozen beer when they are skewered. As the number of people drinking beer increased, people began to buy beer equipment to brew their own beer, Let’s take a look at the craft beer brewing process. Brewed beer equipment
1、Raw material pretreatment: Put light-colored malt meal and water at 45℃,Craft beer equipmentStir for 3 minutes to obtain an appropriate amount of bound dextrin enzyme solution, and then clarify for 3 minutes.
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2、Preparation of wort: add water to the malt powder and filter after saccharification time at 62～65℃. In the resulting wort, add 5 hops total and boil for 45 minutes. The wort with a concentration of 11.5°Bx is separated from the hops and cooled to about 5°C.
3、In the saccharification process, the choice of saccharification method has always been valued by winemakers. In recent years, in order to be good at beer and special X, filling F and using auxiliary materials (non-germinated rice, puffed corn, etc.), T high saccharification extract yield and energy saving, have been improved from the first two saccharification methods to double cooking-leaching Saccharification method.
4、Fermentation: The cold wort is added to the fermenter with .5 yeast paste. Fermented for 3 to 4 days at 8°C, the alcohol content can reach 2.5. Pump this tender beer into an open boiling pot, add the remaining 5 hops and boil for 45 minutes to reduce the alcohol evaporation to D to 1. Add water to replenish the evaporated liquid and cool it down.
5、Second fermentation: filter the above tender beer, add 1 more yeast paste, and after about 12 hours of fermentation, add the pre-prepared limit dextrin enzyme solution for about 6. The fermentation was continued for 7 days at a temperature of 12 to 2°C, and the extract content of the wine was about .3.
6、Post-processing of craft beer equipment: Cool the tender beer and separate it with a yeast separator. After storing for another 12 days, one step separates and removes substances that can cause turbidity, which is the finished product.
It is malt that affects the quality of craft beer
There are four kinds of raw materials for craft beer: water, malt, hops, and yeast. Among them, malt is called the "skeleton of beer." You can imagine its X. Malt can affect every side of the finished product, including: color, aroma, body, balance and final rhyme. The S of a glass of beer is characteristic to see the shadow of malt. Knowing the X of malt, the types of malt commonly used by beer equipment manufacturers to brew beer and how to choose malt simply share.
Types of malt:
Because the baking temperature is different from the method, the Maillard reaction and the caramelization reaction are mixed. The malt can be roughly divided into: basic malt, T special malt, caramel malt and dark malt. The basic malt, as the name suggests, is the cornerstone of the malt mix and is usually used in a large proportion of Z. The basic malt is also the main provider of sugars in the wort. When we refer to basic malt, we mostly refer to Pearson malt, but if it is classified based on basic malt, wheat malt, rye malt and oat malt are all included.
The choice of malt:
1、Exterior
The appearance of the beer directly affects the color, clarity and transparency of the beer, as well as the taste of the beer. Its production is mainly due to the harvesting, storage, rough selection and soaking of barley itself. Good malt can also be seen from the appearance. For example, for some malt, grab 1 handle 1 to see that the grains are uneven, the size is not 1, there are many impurities, gray or blue-brown; biting a few grains is less powdery, and there are more glass particles. Then this kind of malt is generally mixed with domestic malt or feed barley, so the malt cannot be better than the malt standard in physical and chemical indicators. In addition, if the malt is whitish or bluish-brown from the appearance, be cautious and try to do a physical and chemical index test first.

2、Inclusions
The inclusions are derived from barley, which can be divided into two types. One is a grain that can be saccharified and fermented, but it can give beer a bad taste; the other is a non-fermented substance, such as rocks, iron filings, dust, etc. It brings its unpleasant taste to the beer; on the other hand, it accelerates the damage of machinery and equipment. The general national standard requires inclusions less than or equal to 1. When choosing malt, when you find that there is a lot of dust, stones, and other sundries in the malt, then the malt has a great influence on your brewed beer. Of course, some malt is due to some bark peeling off during storage and transportation. Or the presence of some malt roots is normal. Small beer equipment
3、fragrance
The malt aroma of beer comes from malt, which is obvious, so the aroma of malt determines the aroma of beer, which also has some non-malt factors. The aroma of malt mainly comes from the drying stage of the germination process. When choosing malt, try to grab a handful and smell it and chew a few grains to see the fragrance and taste. If there is a damp smell or lack of aroma, then it is not freshly prepared malt. This type of malt may have been stored for a long time. For beer that wants to bring out the aroma of malt.
The leaching rate of malt depends on the variety of the original barley, the year and place it is planted, and the protein content. The leaching rate of high-quality malt is usually set at 79.5-81. The leaching rate is a decisive factor in determining the quantity and cost of beer.
5、Poor coarse and fine powder
Poor meal indicates the dissolution of barley X cell wall. The poor coarse and fine powder dissolves the cell wall well, which is beneficial to the filtration and modification of saccharified wort. The poor coarse and fine powder affects the utilization rate of raw materials and the filtration rate of wort and beer, and also affects the composition of the wort. The difference in coarse and fine powder of high-quality malt is less than 2. Using malt with low coarse and fine powder difference can increase the yield of beer.