Craft beer brewing technology, what are the ingredients of craft beer?

It's a technique that is generally difficult to master, and it requires a lot of experimentation, or you can go to some breweries and learn it.

1.Malt crushing: Use a rolling pin and rolling table to crush the malt (you can buy a home grinder), grind until the wheat bran is complete and the kernels are crushed is the best state, here pay attention to the malt should be ground and used at the same time.

2.Malt soaking: This step is like making tea, pouring hot water into a stainless steel bucket at a maximum temperature of 75°C.

3.Sugar: Soaking the malt in hot water can make the maltose dissolve in the water.

Put the rolled malt in the insulation equipment, which can be replaced by an insulated box, pour hot water into it, and stir slowly until it is well mixed. Close the lid of the insulated box and soak for 1 hour. Measure the temperature with a thermometer to control the temperature in the insulated box between 66°C and 68°C, and the temperature should not be too high or too low.

4.Wort filtration: The wort in the incubator is filtered.

If the amount is large, the insulated box can be placed in a high place, connected to the outlet of the insulated box with a 1-meter-long plastic pipe, and the other end can be placed in a lower container, and the wort can be transferred by siphoning. Filter repeatedly until the residue of the malt is completely filtered.

5.Wort boiling: At this time, put in the most important raw material in beer, hops, pour the wort into a stainless steel pot and boil, the boiling time is 60 minutes, the bitter flowers are added at the beginning, the fragrant flowers are added 15 minutes before the end of boiling, and the type of hops can be selected according to your taste.

6.Wort cooling and precipitation: Put the stainless steel pot in cold water to cool, taking care to cover the lid well to prevent contaminants from entering. Lower the temperature to a suitable temperature for yeast application, 18°C -24°C is the best.

7.Fermentation: Find a fermentation vat, if there is no drinking water bucket instead, add yeast, and transfer the cooled wort from the stainless steel pot to the fermentation vat again by siphoning.

To avoid the entry of bacteria during the transfer process, you can constantly shake the fermentation vat, mix the yeast well, and include more air. If you can't use up the yeast, seal it to keep it fresh, you can seal it with a lighter, and you can still use it for a month or two if you store it properly.

The main ingredients of craft beer are malt, hops, water, and yeast. Depending on the amount of each ingredient, a variety of different flavors of beer can be brewed. However, even if you use the same malt, the same water, and the same hops, you can make a beer with a completely different aroma and flavor if the yeast is different.

Similarly, yeast, water and hops are the same, but the malt used is different, and the color and aroma will be different.

If you use spices, fruits, coffee, chocolate, and other by-ingredients, you can create a beer with a unique flavor.

The raw materials of craft beer are simple, malt, yeast, hops, no rice, corn starch and other auxiliary materials, whole malt fermentation for more than 26 days, no diuretics are added, and the freshness of beer is maintained to the greatest extent; The wheat aroma is intense, and the foam is delicate and long-lasting. Gispol craft beer in Yantai, Shandong Province is a representative of this type of craft beer.

The raw materials of domestic beer brewing are malt and water as the main raw materials, rice as auxiliary materials, and hops are fermented by yeast to make carbon dioxide-containing, easy-to-bubble, low-alcohol beverage wine.

Water, malt, yeast, hops, everything with rice and corn is all garbage, such as Wolf Wolf Beer, which never increases rice and corn.

Craft beer, brewed with whole malt, hops, yeast and water, with no other additives.

Most craft beers are made from malt, water, hops, and yeast. But the other day I drank a Barry Bear's craft beer, which also has barley in it. However, whether it is a regular craft beer or a Barry Bear craft beer, it feels delicious and has a mellow taste.

Craft beer is used to distinguish it from most common industrial beers (Tsingtao, Snowflake, Yanjing, Budweiser, Heineken, Carlsberg). This is not directly related to whether the taste is bitter or sweet, fragrant or sour, or whether the alcohol content is high or not.

In the context of the increasing saturation of mass beer, China's beer market has shown a trend of rapid development of high-end products, and then the craft beer market is favored by more and more people, and craft beer has grown significantly.

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kg of grain corresponds to a liter of feed water with a temperature of 70-72, which can reach a preset sugar temperature.

2. Add feeding water. After the temperature of the feed water reaches the preset temperature, it is added to the sugar hopper. Make sure the valve of the bucket is closed.

3. Feeding. Slowly add the malt grind to the sugar bucket containing the feeding water to ensure that the malt grind and the feeding water are mixed evenly. Avoid clumping or clumping of malt crushes. This step is called feeding.

4. Keep warm spring skin and sugar. Keep the mash at 65 for 60 minutes. It is difficult to ensure that 65 does not change for 60 minutes, so be sure to avoid unnecessary heat loss.

5. The first wort is refluxed. At the end of the 60-minute heat break, the first part of the first wort is returned to the sugar vat to improve the filtration effect. "Vorlauf" is a German word meaning first wort reflux.

The front part of the wort can be collected with a short-handled ladle and poured back into the sugar bucket. The same operation is repeated several times until the wort is clear.

6. Add washing water. After the first wort is filtered, the feed water is added. Ensures the integrity of the grain layer. If the stable grain layer is broken, it is recommended to repeat step 11 for the washed lee wort.

7. Boil. For batches of 19 liters and above, it is recommended to use a more powerful heating device.

8. Add hops. Once the wort has begun to boil, add the hops once (i.e. simmer for 90 minutes); In the 45th minute, add one hop (i.e. simmer for 45 minutes); Add the hops again at 60 minutes (i.e. simmer for 30 minutes).

9. Cool the wort. Cool the wort to inoculation temperature. All equipment that comes into contact with the wort after the morning boiling must be cleaned and disinfected.

10. Yeast inoculation. Sterilize yeast packaging tapes or sparkling wine containers. Carefully inoculate the yeast into the fermentation vats.

10. Seal the fermentation tank. Seal the fermenter with a clean and sterilized airlock. The airlock can be filled with (no flushing) disinfectant or medical alcohol as a liquid seal.

11. Store the fermentation tank. Over the next 1-2 weeks, the yeast converts the fermentable sugars into carbon dioxide and alcohol, known as fermentation. Select the recommended temperature range for yeast and protect from light for fermentation.

For this Imperial IPA recipe, the fermentation temperature is controlled at about 19. A temperature-controlled fermentation environment is highly recommended.

12. Cook the tank after storage. It is recommended that the temperature of the after-ripening be the same as that of the main fermentation, and that the temperature of the after-ripening be kept at 19-21.

13. Enjoy. When the carbonation process of the beer is complete, open a bottle and enjoy the results of your lab!

A complete set of craft beer equipment is composed of: saccharification system, fermentation system, crushing system, refrigeration system, etc., the whole set of equipment is strictly in accordance with the process of craft beer technology.

The all-in-one machine is often referred to as a one-to-several, which has the advantage of small footprint, simple operation and cost saving.

The split machine is two pots, three utensils, and four utensils. First of all, the split machine occupies a large area, which is not convenient to move, and the second is that the split machine does a large amount, and the compressor of the split machine is a common one, if the compressor is broken, it will be paralyzed as a whole. Split machines are more suitable for large wineries.

The advantages of two pots and three utensils are that they have good washing and rotation effects, but they occupy a large area, are not easy to install, and increase costs.

When choosing craft beer equipment, we should pay attention to these points: the material must be 304 food-grade stainless steel; The inner tank wall must be a mirror-grade technology, so that no residue is left and it is easy to clean; The overall design of craft beer equipment must be reasonable, so that the operation will be very convenient.

Craft beer equipment is composed of seven systems: crushing system, saccharification system, fermentation system, refrigeration system, control system, cleaning system, and canning system.