Improve the stability of beer equipment for micro beer equipment

Improve the stability of beer equipment for micro beer equipment

Beer is made from malt, yeast, beer and brewed water. During the storage process of beer, it often causes sunlight odor, reducing the stability and flavor stability of beer. Therefore, it is very important to improve the stability of white bottle beer. So how to improve the stability of beer? Today we will discuss this issue together.

Micro beer equipment

1. Use appropriate brewing raw materials: the content of protein and polyphenols in the raw materials is directly related to the non -biological stability of finished beer. Therefore, the protein content should be moderate (9-12%), well -dissolved, well -roasted malt and hop.

2. Control appropriate raw material crushing: The crushing degree of raw materials is directly related to the solubility of soluble substances in the raw material and the freelance of enzymes. Large particle raw materials affect the activity of enzymes, causing large molecular weight substances to enter beer; small particles or powder raw materials can easily make some harmful substances enter the wheat juice. Therefore, malt crushing is easy to use wet crushing, so that the malt skin is broken without crushing, and the epidermis is prevented from being too crushed to enter the wheat sweat.

3. The alkali residue for brewing is below 5 ° DH, and deoxidation treatment is performed. The glyca and inverted pupae are located at the bottom, trying to perform anaerobic operations as much as possible. The use of low-temperature feeding is conducive to the decomposition of B-polysaccharides and phosphate. The glycation controls the mixing speed. The speed when the feeding is 60 rpm/cents.

4. Short the filtration time as much as possible when filtering, and control it within 2.5 hours. Keep the wheat juice clear when filtering, reducing the content of fatty acids, which is conducive to improving the stability of the flavor of beer. The positive pH value of the water washing water was 5.6-6.0, and the disabled sugar was washed 3-4%to reduce the immersion of harmful ingredients in the wheat juice.

5. The wheat juice of the boiling pot is heated from 75 ° C for a long time to 100 ° C. The inner heater is easy to scorch, and at the same time, it generates brachycal formation compounds. The wheat juice of 75 ° C quickly heats up to 95 ° C by a plate -type heat exchanger with steam as a thermal source, and then pour it into a boiling pot. The wheat juice is immediately heated to boiling, destroying polyphenol oxidase, and reducing harmful reactions. Ensure the boiling strength of 8-10%and promote the condensation of condenser proteins. Add a good -quality wheat juice clarifice to Kara gum (because of the pillar formed by the poor quality of the mass, the floccope formed by the formation of the protein will have a broken phenomenon. It is suspended in the wheat juice and it will be adhered to the tank wall to cause cleaning difficulties.). During the boiling process, add β-acid wine oil and tetrahydrochemical wine. You cannot use ordinary hills. Adjusting the pH of boiling wheat juice is 5.2, which is conducive to beer taste and colloid stability.

In the process of brewing, in order to improve the stability of beer, some of the above methods are the method summarized by Zhengzhou Metram’s Beer equipment. It is a collection of content for people who love brewing beer.

Improve the stability of beer equipment for micro beer equipment

Micro beer equipment

Micro beer equipment

The above is the introduction and description of Mini Brewery Equipment, I hope it can be helpful to you.

You may also like...

Popular Posts