CN103695219A - Dark beer and brewing method thereof - Google Patents
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Abstract
The present invention discloses a dark beer and a brewing method thereof. The raw materials for the dark beer comprise, by mass, 50-65% of pale barley malt, 15-25% of caramel malt, 1-5% of black malt, and 18-30% of rice. According to the particular brewing method, a one-time cooking saccharification method and leaching saccharification method combined saccharification process is adopted to make nutrients and flavor substances in the raw materials be completely precipitated, and the particular flavored hops and the hop product are matched, such that the prepared dark beer has characteristics of mellow taste, rich and delicate foams, strong malt aroma and black malt coking bitterness; and the prepared dark beer has a brownish-black and transparent color, wherein the chromaticity is 50-90 EBC, people visually feels refreshing, the biacetyl content is less than or equal to 0.15 mg/L, the total acid content is less than or equal to 1.3 mL/100 mL, and the bitter principle is 12-18 BUS.
Description
Technical field
The present invention relates to beer brewing technology field, be specifically related to a kind of stout and brewing method thereof.
Background technology
Beer is a kind of nutritious, and the international wine product of low ethanol content, by consumers in general are liked.The nutritive substances such as various VITAMIN, amino acid and carbohydrate that contain needed by human in beer, the appropriate useful HUMAN HEALTH of drinks beer.
The kind of beer is a lot, and stout is one of them.Stout is again heavy colour beer, and wine liquid is generally coffee color or chocolate.Existing stout has outstanding Fructus Hordei Germinatus fragrance and burnt bitter taste, and its colourity generally, more than 100EBC, is visually given the sensation of people's viscous.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of stout and brewing method thereof.The stout mouthfeel brewageed by the method is mellow, have strong Fructus Hordei Germinatus fragrance and with the burnt bitter taste of sprout of Secale cereale L., and its colourity is 50～90EBC, visually gives the salubrious sensation of people.
The brewing method of stout of the present invention, raw materials used light barley germ, burnt malt, sprout of Secale cereale L. and the rice of comprising, the quality sum of light barley germ, burnt malt, sprout of Secale cereale L. and rice of take be to be calculated benchmark, and the mass percent that above-mentioned each raw material accounts for the gross weight of light barley germ, burnt malt, sprout of Secale cereale L. and rice is respectively: barley germ 50～65%, burnt malt 15～25%, sprout of Secale cereale L. 1～5%, rice 18～30%;
Concrete brewing method comprises the following steps:
1) gelatinization: add water in adjunce copper, drop into rice and carry out gelatinization;
2) saccharification: add water in brew kettle, add light barley germ, burnt malt and sprout of Secale cereale L., and saccharifying enzyme carries out saccharification;
3) and wine with dregs: gelatinization wine with dregs is incorporated in brew kettle, obtains converted mash;
4) boil wine with dregs: get 1/3～1/4 converted mash and squeeze into and in adjunce copper, be warming up to 100 ℃ and boil wine with dregs 8～15min, then and wine with dregs return in brew kettle, and after wine with dregs, temperature is controlled at 70～72 ℃, after iodine examination completely, is warming up to 75～78 ℃, pumps into filter vat and enters filter progress;
5) filter: collect slubbing wheat juice, washing trough, obtains wheat juice, sends into boiling pot;
6) boil: in boiling part, add the caramel that accounts for wheat juice weight 0.01%～0.05% pellet hop, accounts for the hop product of wheat juice weight 0.0002%～0.0008% and account for wheat juice weight 0.06～0.1%, after having boiled, send into settling bath;
7) precipitation, cooling: after wheat juice after boiling is standing in settling bath, cooling, to send into fermentor tank;
8) fermentation: add yeast, yeast is selected brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784, and (preservation date is on August 22nd, 2006, depositary institution's full name: the common Bio-Centers of China Committee for Culture Collection of Microorganisms (CGMCC)), in 9～14 ℃ of condition bottom fermentations, controlled fermentation degree is 65～70%, fermentation time is 18～28 days, the rear discharge yeast that fermented, storage wine;
9) filter dilution: be filtered into pasteurized beer and be diluted to desired concn.
In above-mentioned brewing method, the mass percent that each raw material accounts for the gross weight of light barley germ, burnt malt, sprout of Secale cereale L. and rice is preferably respectively: barley germ 55～60%, burnt malt 18～23%, sprout of Secale cereale L. 1～3%, rice 20～25%.
In above-mentioned brewing method, the colourity of described light barley germ is 3～7EBC, and the colourity of burnt malt is 100～150EBC, and the colourity of sprout of Secale cereale L. is 700～900EBC, and the colourity of caramel is 40000～50000EBC.
In above-mentioned brewing method, step 1) in, the add-on of water is generally 2.5～3.5 times of rice weight.Concrete gelatinization step is: in adjunce copper, add water, be warming up to after 45～65 ℃ and drop into the rice after pulverizing, be warming up to 95～100 ℃, insulation 40～50min.Step 2), in, the add-on of water is generally light barley germ, burnt malt and sprout of Secale cereale L. gross weight 3.0～3.8 times; In this step, the vigor of described saccharifying enzyme is 50,000～10Wan unit/ml, its add-on is added 0.3～0.4ml saccharifying enzyme by every kilogram of saccharified mixed material and is calculated, the summation of water when described saccharified mixed material is light barley germ, burnt malt, sprout of Secale cereale L. and saccharification.Concrete saccharification step is: in brew kettle, adds water, is warming up to and after 35～40 ℃, adds light barley germ, burnt malt, the sprout of Secale cereale L. after pulverizing, and saccharifying enzyme, be warming up to 45～55 ℃, insulation 15～25min.Step 6) in, described pellet hop is the combination of Si Ladeke fragrant flower (Czech produces hops) and the special fragrant flower of William wheat (Willamette), and described hop product is β-sour hops oil (production of U.S. Si Danna hops company).When particle be chosen as the special fragrant flower of Si Ladeke fragrant flower and William wheat time, both proportionings can be any proportioning, are preferably 1～1.5:1.5～2 (weight ratio).Si Ladeke fragrant flower adds (when wheat juice comes to life, starting timing) conventionally after boiling 25～30min, the special fragrant flower of William wheat adds conventionally when boiling end, β-sour hops oil adds conventionally after boiling the front 5～10min of end, caramel conventionally finishes front 10～15min and adds boiling, and whole to boil the time that operation boils be 55～75min.Step 8), in, conventionally by 0.15～0.18 hundred million yeast/ml wheat juice, add yeast.
The present invention also comprises the stout being made by aforesaid method.
The present invention is take barley germ as basic material, be equipped with burnt malt, sprout of Secale cereale L. auxiliary material, wherein burnt malt is used for giving prominence to the Fructus Hordei Germinatus burnt odor taste of stout, sprout of Secale cereale L. is used for giving prominence to the burnt bitter taste of stout and increases the colourity of beer, increase the mellow property of mouthfeel of beer simultaneously, the caramel that is equipped with again minute quantity is auxiliary material, the Mashing process of decoction mashing of special employing and infusion mashing use, nutritive substance and flavour substances in raw material are separated out more fully, coordinate specific aroma hops and hop product, make the stout mouthfeel that makes mellow, foam is abundant fine and smooth, there is strong Fructus Hordei Germinatus fragrance and with the burnt bitter taste of sprout of Secale cereale L., on the other hand, the wine body of the stout making is dark brown transparent, and colourity is 50～90EBC, visually gives the salubrious sensation of people, di-acetyl≤0.15mg/L wherein, total acid≤1.3mL/100mL, amaroid 12～18BUS.
Embodiment
With specific embodiment, the invention will be further described below, but the present invention is not limited to these embodiment.
The brewing method of embodiment 1:1000L11 ° of P stout
1) gelatinization: get 37.8kg rice and pulverize, the water to adding 3 times of rice weight in adjunce copper, is warming up to 50 ℃, drops into the rice after pulverizing, and is warming up to 95 ℃, insulation 50min;
2) saccharification: get 81.1kg barley germ, 30kg burnt malt, the pulverizing of 2.3kg sprout of Secale cereale L., to adding the water that is equivalent to 3.5 times of barley germ, burnt malt and sprout of Secale cereale L. gross weights in brew kettle, be warming up to 38 ℃, add barley germ, burnt malt and sprout of Secale cereale L. after pulverizing, press 0.3ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ, burnt malt, sprout of Secale cereale L. and mashing water) and add saccharifying enzyme, the vigor of saccharifying enzyme is 10Wan unit/ml, be warming up to 52 ℃, insulation 25min;
3) and wine with dregs: gelatinization wine with dregs is incorporated in brew kettle, and after wine with dregs, temperature is controlled at 63 ℃ insulation saccharification 25min;
4) boil wine with dregs: after saccharification finishes, 1/4 converted mash is squeezed into adjunce copper, boil 10min (starting timing while coming to life with mash); And then also wine with dregs returns (and after wine with dregs, temperature is 70 ℃) in brew kettle, after iodine examination completely, be warming up to 76 ℃, pump into filter vat and filter;
5) filter: collect No.1 wheat juice, 76～78 ℃ of washing baths (adopt the mode washing trough of a washing trough, control residual sugar and reach below 1.5 ° of P), mix No.1 wheat juice and washing trough water, obtain wheat juice;
6) boil: gained wheat juice is squeezed into boiling pot, boil and after 25min, (when wheat juice comes to life, start timing) and add to account for the rad gram fragrant flower of wheat juice weight 0.005% (Czech produces hops, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 60min, (when wheat juice comes to life, start timing) and add the special fragrant flower (Willamette of William wheat that accounts for wheat juice weight 0.015%, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 55min, (when wheat juice comes to life, start timing) and add to account for the β-sour hops oil of wheat juice weight 0.0005% (U.S. Si Danna hops company produces, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 45min, (when wheat juice comes to life, start timing) and add the caramel that accounts for wheat juice weight 0.08%, the whole boiling time that boils operation is 60min (starting timing while coming to life with wheat juice), it is 11% that intensity is boiled in control, after having boiled, send into settling bath,
7) precipitation, cooling: the wheat juice after boiling is sent into fermentor tank after standing 20min in settling bath;
8) fermentation: add yeast by 0.18 hundred million yeast/ml wheat juice, yeast is selected brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784, and in 9～10 ℃ of condition bottom fermentations 22 days, controlled fermentation degree was 68%, the rear discharge yeast that fermented, in-1 ℃ of storage wine;
9) filter: with diatomite filtration, become pasteurized beer, be diluted to 11 ° of P, obtain.
Prepared stout is detected and judged: wine body is dark brown transparent, colourity is 50～90EBC, visually gives the salubrious sensation of people, di-acetyl 0.12mg/L wherein, total acid 1.17mL/100mL, amaroid 14BUS; Judging result is: mouthfeel is mellow, foam is abundant fine and smooth, has strong Fructus Hordei Germinatus fragrance and with the burnt bitter taste of sprout of Secale cereale L..
The brewing method of embodiment 2:1000L11 ° of P stout
1) gelatinization: get 27.5kg rice and pulverize, the water to adding 3 times of rice weight in adjunce copper, is warming up to 60 ℃, drops into the rice after pulverizing, and is warming up to 100 ℃, insulation 45min;
2) saccharification: get 91.8kg barley germ, 30.6kg burnt malt, the pulverizing of 3.1kg sprout of Secale cereale L., to adding the water that is equivalent to 3 times of barley germ, burnt malt and sprout of Secale cereale L. gross weights in brew kettle, be warming up to 40 ℃, add barley germ, burnt malt and sprout of Secale cereale L. after pulverizing, press 0.4ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ, burnt malt, sprout of Secale cereale L. and mashing water) and add saccharifying enzyme, the vigor of saccharifying enzyme is 50,000 units/ml, be warming up to 50 ℃, insulation 30min;
3) and wine with dregs: gelatinization wine with dregs is incorporated in brew kettle, and after wine with dregs, temperature is controlled at 65 ℃ insulation saccharification 25min;
4) boil wine with dregs: after saccharification finishes, 1/3 converted mash is squeezed into adjunce copper, boil 12min (starting timing while coming to life with mash); And then also wine with dregs returns (and after wine with dregs, temperature is 70 ℃) in brew kettle, after iodine examination completely, be warming up to 78 ℃, pump into filter vat and filter;
5) filter: collect No.1 wheat juice, 76～78 ℃ of washing baths (adopt the mode washing trough of a washing trough, control residual sugar and reach below 1.5 ° of P), mix No.1 wheat juice and washing trough water, obtain wheat juice;
6) boil: gained wheat juice is squeezed into boiling pot, boil and after 30min, (when wheat juice comes to life, start timing) and add to account for the rad gram fragrant flower of wheat juice weight 0.008% (Czech produces hops, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 60min, (when wheat juice comes to life, start timing) and add the special fragrant flower (Willamette of William wheat that accounts for wheat juice weight 0.015%, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 52min, (when wheat juice comes to life, start timing) and add to account for the β-sour hops oil of wheat juice weight 0.0006% (U.S. Si Danna hops company produces, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 48min, (when wheat juice comes to life, start timing) and add the caramel that accounts for wheat juice weight 0.06%, the whole boiling time that boils operation is 60min (starting timing while coming to life with wheat juice), it is 10% that intensity is boiled in control, after having boiled, send into settling bath,
7) precipitation, cooling: the wheat juice after boiling is sent into fermentor tank after standing 25min in settling bath;
8) fermentation: add yeast by 0.16 hundred million yeast/ml wheat juice, yeast is selected brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784, and in 12 ℃ of condition bottom fermentations 25 days, controlled fermentation degree was 70%, the rear discharge yeast that fermented, in-1 ℃ of storage wine;
9) filter: with diatomite filtration, become pasteurized beer, be diluted to 11 ° of P, obtain.
Prepared stout is detected and judged: wine body is dark brown transparent, colourity is 50～90EBC, visually gives the salubrious sensation of people, di-acetyl 0.13mg/L wherein, total acid 1.10mL/100mL, amaroid 16BUS; Judging result is: mouthfeel is mellow, foam is abundant fine and smooth, has strong Fructus Hordei Germinatus fragrance and with the burnt bitter taste of sprout of Secale cereale L..
The brewing method of embodiment 3:1000L11 ° of P stout
1) gelatinization: get 37.8kg rice and pulverize, the water to adding 2.5 times of rice weight in adjunce copper, is warming up to 45 ℃, drops into the rice after pulverizing, and is warming up to 95 ℃, insulation 50min;
2) saccharification: get 81.1kg barley germ, 30kg burnt malt, the pulverizing of 2.3kg sprout of Secale cereale L., to adding the water that is equivalent to 3.8 times of barley germ, burnt malt and sprout of Secale cereale L. gross weights in brew kettle, be warming up to 40 ℃, add barley germ, burnt malt and sprout of Secale cereale L. after pulverizing, press 0.35ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ, burnt malt, sprout of Secale cereale L. and mashing water) and add saccharifying enzyme, the vigor of saccharifying enzyme is 10Wan unit/ml, be warming up to 55 ℃, insulation 20min;
3) and wine with dregs: gelatinization wine with dregs is incorporated in brew kettle, and after wine with dregs, temperature is controlled at 65 ℃ insulation saccharification 20min;
4) boil wine with dregs: after saccharification finishes, 3/10 converted mash is squeezed into adjunce copper, boil 15min (starting timing while coming to life with mash); And then also wine with dregs returns (and after wine with dregs, temperature is 72 ℃) in brew kettle, after iodine examination completely, be warming up to 75 ℃, pump into filter vat and filter;
5) filter: collect No.1 wheat juice, 76～78 ℃ of washing baths (adopt the mode washing trough of a washing trough, control residual sugar and reach below 1.5 ° of P), mix No.1 wheat juice and washing trough water, obtain wheat juice;
6) boil: gained wheat juice is squeezed into boiling pot, boil and after 30min, (when wheat juice comes to life, start timing) and add to account for the rad gram fragrant flower of wheat juice weight 0.02% (Czech produces hops, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 70min, (when wheat juice comes to life, start timing) and add the special fragrant flower (Willamette of William wheat that accounts for wheat juice weight 0.03%, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 61min, (when wheat juice comes to life, start timing) and add to account for the β-sour hops oil of wheat juice weight 0.0005% (U.S. Si Danna hops company produces, Beijing Hengchang Shengde Technology Development Co., Ltd.'s agency and sales), boil and after 57min, (when wheat juice comes to life, start timing) and add the caramel that accounts for wheat juice weight 0.1%, the whole boiling time that boils operation is 70min (starting timing while coming to life with wheat juice), it is 12% that intensity is boiled in control, after having boiled, send into settling bath,
7) precipitation, cooling: the wheat juice after boiling is sent into fermentor tank after standing 20min in settling bath;
8) fermentation: add yeast by 0.15 hundred million yeast/ml wheat juice, yeast is selected brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784, and in 14 ℃ of condition bottom fermentations 25 days, controlled fermentation degree was 70%, the rear discharge yeast that fermented, in-1 ℃ of storage wine;
9) filter: with diatomite filtration, become pasteurized beer, be diluted to 11 ° of P, obtain.
Prepared stout is detected and judged: wine body is dark brown transparent, colourity is 50～90EBC, visually gives the salubrious sensation of people, di-acetyl 0.144mg/L wherein, total acid 1.08mL/100mL, amaroid 17.5BUS; Judging result is: mouthfeel is mellow, foam is abundant fine and smooth, has strong Fructus Hordei Germinatus fragrance and with the burnt bitter taste of sprout of Secale cereale L..
Claims (7)
1. a brewing method for stout, is characterized in that:
Raw materials used light barley germ, burnt malt, sprout of Secale cereale L. and the rice of comprising, the quality sum of light barley germ, burnt malt, sprout of Secale cereale L. and rice of take be to be calculated benchmark, and the mass percent that above-mentioned each raw material accounts for the gross weight of light barley germ, burnt malt, sprout of Secale cereale L. and rice is respectively: barley germ 50～65%, burnt malt 15～25%, sprout of Secale cereale L. 1～5%, rice 18～30%;
Concrete brewing method comprises the following steps:
1) gelatinization: add water in adjunce copper, drop into rice and carry out gelatinization;
2) saccharification: add water in brew kettle, add light barley germ, burnt malt and sprout of Secale cereale L., and saccharifying enzyme carries out saccharification;
3) and wine with dregs: gelatinization wine with dregs is incorporated in brew kettle, obtains converted mash;
4) boil wine with dregs: get 1/3～1/4 converted mash and squeeze into and in adjunce copper, be warming up to 100 ℃ and boil wine with dregs 8～15min, then and wine with dregs return in brew kettle, and after wine with dregs, temperature is controlled at 70～72 ℃, after iodine examination completely, is warming up to 75～78 ℃, pumps into filter vat and enters filter progress;
5) filter: collect slubbing wheat juice, washing trough, obtains wheat juice;
6) boil: in boiling part, add the caramel that accounts for wheat juice weight 0.01%～0.05% pellet hop, accounts for the hop product of wheat juice weight 0.0002%～0.0008% and account for wheat juice weight 0.06～0.1%, after having boiled, send into settling bath;
7) precipitation, cooling: after wheat juice after boiling is standing in settling bath, cooling, to send into fermentor tank;
8) fermentation: add yeast, yeast is selected brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784, in 9～14 ℃ of condition bottom fermentations, controlled fermentation degree is 65～70%, fermentation time is 18～28 days, the rear discharge yeast that fermented, storage wine;
9) filter dilution: be filtered into pasteurized beer and be diluted to desired concn.
2. the brewing method of stout according to claim 1, is characterized in that: the mass percent that described each raw material accounts for the gross weight of light barley germ, burnt malt, sprout of Secale cereale L. and rice is respectively: barley germ 55～60%, burnt malt 18～23%, sprout of Secale cereale L. 1～3%, rice 20～25%.
3. the brewing method of stout according to claim 1 and 2, it is characterized in that: the colourity of described light barley germ is 3～7EBC, the colourity of burnt malt is 100～150EBC, and the colourity of sprout of Secale cereale L. is 700～900EBC, and the colourity of caramel is 40000～50000EBC.
4. the brewing method of stout according to claim 1 and 2, it is characterized in that: step 2) in, the vigor of described saccharifying enzyme is 50,000～10Wan unit/ml, its add-on is added 0.3～0.4ml saccharifying enzyme by every kilogram of saccharified mixed material and is calculated, the summation of water when described saccharified mixed material is light barley germ, burnt malt, sprout of Secale cereale L. and saccharification.
5. the brewing method of stout according to claim 1 and 2, is characterized in that: step 6) in, described pellet hop is the special fragrant flower of Si Ladeke fragrant flower and/or William wheat, described hop product is β-sour hops oil.
6. the brewing method of stout according to claim 1 and 2, is characterized in that: step 8) in, by 0.15～0.18 hundred million yeast/ml wheat juice, add yeast.
7. the stout that in claim 1～6, described in any one, method makes.
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