CN103695219B - Dark beer and brewing method thereof - Google Patents
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- CN103695219B CN103695219B CN201310578743.2A CN201310578743A CN103695219B CN 103695219 B CN103695219 B CN 103695219B CN 201310578743 A CN201310578743 A CN 201310578743A CN 103695219 B CN103695219 B CN 103695219B
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000013405 beer Nutrition 0.000 title claims abstract description 18
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013736 caramel Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims description 67
- 235000021307 Triticum Nutrition 0.000 claims description 67
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 60
- 244000082988 Secale cereale Species 0.000 claims description 39
- 235000007238 Secale cereale Nutrition 0.000 claims description 39
- 241000209219 Hordeum Species 0.000 claims description 33
- 238000009835 boiling Methods 0.000 claims description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 32
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 32
- 241000209094 Oryza Species 0.000 claims description 25
- 238000010792 warming Methods 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 238000005406 washing Methods 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 11
- 229910052802 copper Inorganic materials 0.000 claims description 11
- 239000010949 copper Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000175 humulus lupulus l. cone oil Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 5
- 229910052740 iodine Inorganic materials 0.000 claims description 5
- 239000011630 iodine Substances 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000008188 pellet Substances 0.000 claims description 4
- 238000004364 calculation method Methods 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 235000008694 Humulus lupulus Nutrition 0.000 abstract description 10
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000002253 acid Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 abstract 1
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000004939 coking Methods 0.000 abstract 1
- 239000006260 foam Substances 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 11
- 238000009413 insulation Methods 0.000 description 11
- 238000010298 pulverizing process Methods 0.000 description 11
- 239000003795 chemical substances by application Substances 0.000 description 9
- 238000005360 mashing Methods 0.000 description 6
- 230000035807 sensation Effects 0.000 description 6
- 235000019615 sensations Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 230000001835 salubrious effect Effects 0.000 description 5
- 238000005187 foaming Methods 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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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 the various VITAMIN containing needed by human in beer, amino acid and carbohydrate, the useful HUMAN HEALTH of appropriate 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 malt flavor and burnt bitter taste, and its colourity, generally at more than 100EBC, visually gives 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 mellow in taste brewageed by the method, there is 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 people salubrious sensation.
The brewing method of stout of the present invention, raw materials usedly comprise light barley germ, burnt malt, sprout of Secale cereale L. and rice, with the quality sum of light barley germ, burnt malt, sprout of Secale cereale L. and rice for Calculation Basis, 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, drops into rice and carries out gelatinization;
2) saccharification: add water in brew kettle, adds 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 in adjunce copper and be warming up to 100 DEG C and boil wine with dregs 8 ~ 15min, then and wine with dregs return in brew kettle, and after wine with dregs, temperature controls at 70 ~ 72 DEG C, is warming up to 75 ~ 78 DEG C, pumps into filter vat and enter filter progress after iodine examination completely;
5) filter: collect slubbing wheat juice, washing trough, obtains wheat juice, sends into boiling pot;
6) boil: add in boiling part and account for wheat juice weight 0.01% ~ 0.05% pellet hop, account for the hop product of wheat juice weight 0.0002% ~ 0.0008% and account for the caramel of wheat juice weight 0.06 ~ 0.1%, boiled rear feeding settling bath;
7) precipitate, cooling: the wheat juice after boiling in settling bath leave standstill, cooling after send into fermentor tank;
8) ferment: add yeast, brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784 selected by yeast, 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 DEG C of condition bottom fermentations, controlling fermentation degree is 65 ~ 70%, fermentation time is 18 ~ 28 days, and fermented rear discharge yeast, 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 cooking step is: add water in adjunce copper, is warming up to after 45 ~ 65 DEG C and drops into the rice after pulverizing, be warming up to 95 ~ 100 DEG C, insulation 40 ~ 50min.Step 2) in, the add-on of water is generally 3.0 ~ 3.8 times of light barley germ, burnt malt and sprout of Secale cereale L. gross weight; In this step, the vigor of described saccharifying enzyme is 50,000 ~ 100,000 units/ml, its add-on is added 0.3 ~ 0.4ml saccharifying enzyme by every kilogram of saccharified mixed material and is calculated, described saccharified mixed material be light barley germ, burnt malt, sprout of Secale cereale L. and saccharification time water summation.Concrete saccharification step is: add water in brew kettle, adds light barley germ, burnt malt, sprout of Secale cereale L. after pulverizing after being warming up to 35 ~ 40 DEG C, and saccharifying enzyme, is warming up to 45 ~ 55 DEG C, 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 (Willamette) of William wheat, and described hop product is β-sour hops oil (production of this Dan Na hops company of the U.S.).When particle be chosen as Si Ladeke fragrant flower and William wheat special fragrant flower time, both proportionings can be any proportioning, preferably 1 ~ 1.5:1.5 ~ 2 (weight ratio).Si Ladeke fragrant flower is usually adding after boiling 25 ~ 30min (timing when coming to life from wheat juice), the special fragrant flower of William wheat adds usually at the end of boiling, β-sour hops oil adds usually after boiling the front 5 ~ 10min of end, caramel usually terminates front 10 ~ 15min and adds boiling, and whole to boil the time that operation boils be 55 ~ 75min.Step 8) in, usually add yeast by 0.15 ~ 0.18 hundred million yeast/ml wheat juice.
The present invention also comprises the stout obtained by aforesaid method.
The present invention is by raw material based on barley germ, be equipped with burnt malt, sprout of Secale cereale L. auxiliary material, wherein burnt malt is used for the Fructus Hordei Germinatus burnt odor taste of outstanding stout, sprout of Secale cereale L. be used for outstanding stout burnt bitter taste and increase the colourity of beer, increase the mellow in taste of beer simultaneously, the caramel being equipped with minute quantity is again auxiliary material, special employing decoction mashing and infusion mashing and Mashing process, nutritive substance in raw material and flavour substances are separated out more fully, coordinate specific aroma hops and hop product, make the stout mellow in taste obtained, foaming abundancy is 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 obtained stout is dark brown transparent, and colourity is 50 ~ 90EBC, visually gives people salubrious sensation, wherein di-acetyl≤0.15mg/L, 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 embodiments.
The brewing method of embodiment 1:1000L11 ° of P stout
1) gelatinization: get 37.8kg rice and pulverize, add the water of rice weight 3 times in adjunce copper, be warming up to 50 DEG C, drop into the rice after pulverizing, be warming up to 95 DEG C, insulation 50min;
2) saccharification: get 81.1kg barley germ, 30kg burnt malt, the pulverizing of 2.3kg sprout of Secale cereale L., the water being equivalent to barley germ, burnt malt and sprout of Secale cereale L. gross weight 3.5 times is added in brew kettle, be warming up to 38 DEG C, add the barley germ after pulverizing, burnt malt and sprout of Secale cereale L., saccharifying enzyme is added by 0.3ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ, burnt malt, sprout of Secale cereale L. and mashing water), the vigor of saccharifying enzyme is 100,000 units/ml, be warming up to 52 DEG C, insulation 25min;
3) and wine with dregs: gelatinization wine with dregs is incorporated in brew kettle, and after wine with dregs, temperature controls at 63 DEG C, insulation saccharification 25min;
4) boil wine with dregs: after saccharification terminates, the converted mash of 1/4 is squeezed into adjunce copper, boil 10min (starting timing when coming to life with mash); And then also wine with dregs returns (and after wine with dregs, temperature is 70 DEG C) in brew kettle, after iodine examination completely, be warming up to 76 DEG C, pump into filter vat and filter;
5) filter: collect No.1 wheat juice, 76 ~ 78 DEG C of washing baths (adopt the mode washing trough of a washing trough, control residual sugar and reach 1.5 ° of below P), by No.1 wheat juice and the mixing of washing trough water, obtain wheat juice;
6) boil: gained wheat juice squeezes into boiling pot, after boiling 25min (timing when coming to life from wheat juice) add account for wheat juice weight 0.005% rad gram fragrant flower (Czech produce hops, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 60min (timing when coming to life from wheat juice) add the special fragrant flower (Willamette of the William wheat accounting for wheat juice weight 0.015%, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 55min (timing when coming to life from wheat juice) add account for wheat juice weight 0.0005% β-sour hops oil (this Dan Na hops company of the U.S. produce, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 45min (timing when coming to life from wheat juice) add the caramel accounting for wheat juice weight 0.08%, the whole boiling time boiling operation is 60min (starting timing when coming to life with wheat juice), it is 11% that intensity is boiled in control, boil rear feeding settling bath,
7) precipitate, cooling: the wheat juice after boiling sends into fermentor tank leave standstill 20min in settling bath after;
8) ferment: add yeast by 0.18 hundred million yeast/ml wheat juice, brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784 selected by yeast, and in 9 ~ 10 DEG C of condition bottom fermentations 22 days, controlling fermentation degree was 68%, fermented rear discharge yeast, in-1 DEG C of storage wine;
9) filter: become pasteurized beer with diatomite filtration, be diluted to 11 ° of P, obtain final product.
Detect obtained stout and judge: wine body is dark brown transparent, colourity is 50 ~ 90EBC, visually gives people salubrious sensation, wherein di-acetyl 0.12mg/L, total acid 1.17mL/100mL, amaroid 14BUS; Judging result is: mellow in taste, foaming abundancy are 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, add the water of rice weight 3 times in adjunce copper, be warming up to 60 DEG C, drop into the rice after pulverizing, be warming up to 100 DEG C, insulation 45min;
2) saccharification: get 91.8kg barley germ, 30.6kg burnt malt, the pulverizing of 3.1kg sprout of Secale cereale L., the water being equivalent to barley germ, burnt malt and sprout of Secale cereale L. gross weight 3 times is added in brew kettle, be warming up to 40 DEG C, add the barley germ after pulverizing, burnt malt and sprout of Secale cereale L., saccharifying enzyme is added by 0.4ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ, burnt malt, sprout of Secale cereale L. and mashing water), the vigor of saccharifying enzyme is 50,000 units/ml, be warming up to 50 DEG C, insulation 30min;
3) and wine with dregs: gelatinization wine with dregs is incorporated in brew kettle, and after wine with dregs, temperature controls at 65 DEG C, insulation saccharification 25min;
4) boil wine with dregs: after saccharification terminates, the converted mash of 1/3 is squeezed into adjunce copper, boil 12min (starting timing when coming to life with mash); And then also wine with dregs returns (and after wine with dregs, temperature is 70 DEG C) in brew kettle, after iodine examination completely, be warming up to 78 DEG C, pump into filter vat and filter;
5) filter: collect No.1 wheat juice, 76 ~ 78 DEG C of washing baths (adopt the mode washing trough of a washing trough, control residual sugar and reach 1.5 ° of below P), by No.1 wheat juice and the mixing of washing trough water, obtain wheat juice;
6) boil: gained wheat juice squeezes into boiling pot, after boiling 30min (timing when coming to life from wheat juice) add account for wheat juice weight 0.008% rad gram fragrant flower (Czech produce hops, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 60min (timing when coming to life from wheat juice) add the special fragrant flower (Willamette of the William wheat accounting for wheat juice weight 0.015%, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 52min (timing when coming to life from wheat juice) add account for wheat juice weight 0.0006% β-sour hops oil (this Dan Na hops company of the U.S. produce, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 48min (timing when coming to life from wheat juice) add the caramel accounting for wheat juice weight 0.06%, the whole boiling time boiling operation is 60min (starting timing when coming to life with wheat juice), it is 10% that intensity is boiled in control, boil rear feeding settling bath,
7) precipitate, cooling: the wheat juice after boiling sends into fermentor tank leave standstill 25min in settling bath after;
8) ferment: add yeast by 0.16 hundred million yeast/ml wheat juice, brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784 selected by yeast, and in 12 DEG C of condition bottom fermentations 25 days, controlling fermentation degree was 70%, fermented rear discharge yeast, in-1 DEG C of storage wine;
9) filter: become pasteurized beer with diatomite filtration, be diluted to 11 ° of P, obtain final product.
Detect obtained stout and judge: wine body is dark brown transparent, colourity is 50 ~ 90EBC, visually gives people salubrious sensation, wherein di-acetyl 0.13mg/L, total acid 1.10mL/100mL, amaroid 16BUS; Judging result is: mellow in taste, foaming abundancy are 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, add the water of rice weight 2.5 times in adjunce copper, be warming up to 45 DEG C, drop into the rice after pulverizing, be warming up to 95 DEG C, insulation 50min;
2) saccharification: get 81.1kg barley germ, 30kg burnt malt, the pulverizing of 2.3kg sprout of Secale cereale L., the water being equivalent to barley germ, burnt malt and sprout of Secale cereale L. gross weight 3.8 times is added in brew kettle, be warming up to 40 DEG C, add the barley germ after pulverizing, burnt malt and sprout of Secale cereale L., saccharifying enzyme is added by 0.35ml saccharifying enzyme/kilogram saccharified mixed material (gross weight of barley germ, burnt malt, sprout of Secale cereale L. and mashing water), the vigor of saccharifying enzyme is 100,000 units/ml, be warming up to 55 DEG C, insulation 20min;
3) and wine with dregs: gelatinization wine with dregs is incorporated in brew kettle, and after wine with dregs, temperature controls at 65 DEG C, insulation saccharification 20min;
4) boil wine with dregs: after saccharification terminates, the converted mash of 3/10 is squeezed into adjunce copper, boil 15min (starting timing when coming to life with mash); And then also wine with dregs returns (and after wine with dregs, temperature is 72 DEG C) in brew kettle, after iodine examination completely, be warming up to 75 DEG C, pump into filter vat and filter;
5) filter: collect No.1 wheat juice, 76 ~ 78 DEG C of washing baths (adopt the mode washing trough of a washing trough, control residual sugar and reach 1.5 ° of below P), by No.1 wheat juice and the mixing of washing trough water, obtain wheat juice;
6) boil: gained wheat juice squeezes into boiling pot, after boiling 30min (timing when coming to life from wheat juice) add account for wheat juice weight 0.02% rad gram fragrant flower (Czech produce hops, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 70min (timing when coming to life from wheat juice) add the special fragrant flower (Willamette of the William wheat accounting for wheat juice weight 0.03%, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 61min (timing when coming to life from wheat juice) add account for wheat juice weight 0.0005% β-sour hops oil (this Dan Na hops company of the U.S. produce, Beijing Hengchang Shengde Technology Development Co., Ltd. acts as the agent of), after boiling 57min (timing when coming to life from wheat juice) add the caramel accounting for wheat juice weight 0.1%, the whole boiling time boiling operation is 70min (starting timing when coming to life with wheat juice), it is 12% that intensity is boiled in control, boil rear feeding settling bath,
7) precipitate, cooling: the wheat juice after boiling sends into fermentor tank leave standstill 20min in settling bath after;
8) ferment: add yeast by 0.15 hundred million yeast/ml wheat juice, brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784 selected by yeast, and in 14 DEG C of condition bottom fermentations 25 days, controlling fermentation degree was 70%, fermented rear discharge yeast, in-1 DEG C of storage wine;
9) filter: become pasteurized beer with diatomite filtration, be diluted to 11 ° of P, obtain final product.
Detect obtained stout and judge: wine body is dark brown transparent, colourity is 50 ~ 90EBC, visually gives people salubrious sensation, wherein di-acetyl 0.144mg/L, total acid 1.08mL/100mL, amaroid 17.5BUS; Judging result is: mellow in taste, foaming abundancy are 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 usedly comprise light barley germ, burnt malt, sprout of Secale cereale L. and rice, with the quality sum of light barley germ, burnt malt, sprout of Secale cereale L. and rice for Calculation Basis, 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, drops into rice and carries out gelatinization;
2) saccharification: add water in brew kettle, adds 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 in adjunce copper and be warming up to 100 DEG C and boil wine with dregs 8 ~ 15min, then and wine with dregs return in brew kettle, and after wine with dregs, temperature controls at 70 ~ 72 DEG C, is warming up to 75 ~ 78 DEG C, pumps into filter vat and enter filter progress after iodine examination completely;
5) filter: collect slubbing wheat juice, washing trough, obtains wheat juice;
6) boil: add in boiling part and account for wheat juice weight 0.01% ~ 0.05% pellet hop, account for the hop product of wheat juice weight 0.0002% ~ 0.0008% and account for the caramel of wheat juice weight 0.06 ~ 0.1%, boiled rear feeding settling bath;
7) precipitate, cooling: the wheat juice after boiling in settling bath leave standstill, cooling after send into fermentor tank;
8) ferment: add yeast, brewer's yeast (Saccharomyces cerevisiae) No.CGMCC1784 selected by yeast, in 9 ~ 14 DEG C of condition bottom fermentations, controlling fermentation degree is 65 ~ 70%, fermentation time is 18 ~ 28 days, and fermented rear discharge yeast, 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 ~ 100,000 units/ml, its add-on is added 0.3 ~ 0.4ml saccharifying enzyme by every kilogram of saccharified mixed material and is calculated, described saccharified mixed material be light barley germ, burnt malt, sprout of Secale cereale L. and saccharification time water summation.
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, and 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, add yeast by 0.15 ~ 0.18 hundred million yeast/ml wheat juice.
7. the stout that method according to any one of claim 1 ~ 6 is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578743.2A CN103695219B (en) | 2013-11-18 | 2013-11-18 | Dark beer and brewing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310578743.2A CN103695219B (en) | 2013-11-18 | 2013-11-18 | Dark beer and brewing method thereof |
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| Publication Number | Publication Date |
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| CN103695219A CN103695219A (en) | 2014-04-02 |
| CN103695219B true CN103695219B (en) | 2015-04-15 |
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| CN110872545A (en) * | 2018-08-31 | 2020-03-10 | 上海臻酿实业有限公司 | Malt beer and preparation method thereof |
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| CN111187685A (en) * | 2020-01-14 | 2020-05-22 | 大连工业大学 | Triticale malt for beer brewing and preparation method and application thereof |
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| CN116656439A (en) * | 2022-02-19 | 2023-08-29 | 黄伟民 | Special black beer |
| CN115353939A (en) * | 2022-08-10 | 2022-11-18 | 齐洛文 | Rye beer and preparation process thereof |
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Effective date of registration: 20221209 Address after: No.29 Cuizhu Road, Xiangshan District, Guilin City, Guangxi Zhuang Autonomous Region Patentee after: YANJING BEER (GUILIN LIQUAN) Co.,Ltd. Patentee after: BEIJING YANJING BEER Group Corp. Address before: Guilin City Cuizhu Road No. 29 the Guangxi Zhuang Autonomous Region 541002 Patentee before: YANJING BEER (GUILIN LIQUAN) Co.,Ltd. |