CN107365648A - A kind of amber glug beer and its preparation technology - Google Patents
A kind of amber glug beer and its preparation technology Download PDFInfo
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- CN107365648A CN107365648A CN201710721884.3A CN201710721884A CN107365648A CN 107365648 A CN107365648 A CN 107365648A CN 201710721884 A CN201710721884 A CN 201710721884A CN 107365648 A CN107365648 A CN 107365648A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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Abstract
The invention discloses a kind of amber glug beer and its preparation technology, malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus 15 45%, Canadian fructus hordei germinatus 30%, domestic barley bud 12 30%, French barley 0 30%, burnt malt 0 5%, red malt 0 5%, crystal malt 5 8%；It is 1 in mass ratio by above-mentioned malt and water：4 mixing, disappeared through being saccharified to Iod R, then the end saccharification that heats up, boil after filtering, and the segmentation addition hops in boiling part, through precipitating, cooling down and obtaining wheat juice, then by wort fermentation；The present invention uses polytype malt and abundant enzyme system, is fermented using the medium American classic hops Ka Sikate hops of bitterness value and common glug yeast, and being more suitable for yeast by the wheat juice component after four step mashing systems ferments, and wine body is cleaner, and mouthfeel is dryer and comfortableer.
Description
Technical field
The invention belongs to technical field of beer production, and in particular to a kind of amber glug beer and its preparation technology.
Background technology
Amber glug beer is a kind of beer of lower fermentation, is a high-quality, rich in malt flavor from Germany
The amber glug of Germany, has a malt flavor road of fresh, abundant, toast bread fragrance and bread aroma, bitter degree it is containing and
It is very dry and comfortable；Malt shows soft, high-quality and complexity, and with abundant rear taste, do not feel sick of sense and heavy feeling.
March, beer was presently the most a kind of common amber glug beer, the Bavarian beer regulations promulgated in 1553
The time of middle regulation beer brewing can only be in September 29 days between April 23, and so limitation time people begin to as ten the March
Month Beer Festival prepare, so " holiday in March beer " be brewageed in March, the beginning of October at the bottom of after-ripening to September, brewage place
Must be in Munich city.The winemaker anton dreher of Austrian schwechater breweries in 1840 use the dimension of rufous
Also malt of receiving brews a reddish brown glug beer to coppery pool of presentation as raw material, is Vienna glug；After 1 year, with dimension
Also based on Na Lage, pale ale light color Technology applications that German winemaker gabriel sedlmayr will acquire in Britain
Into lower fermentation beer, this beer was researched and developed jointly with anton dreher, until this experiment wine money ability quilt in 1871
The boss joseph of spaten breweries determines to introduce to the market；Spaten is proposed marzen, horse on München beer sections in 1872
Welcome upper Munich locality civic that just obtains.
Currently due to the requirement of such beer color, it is necessary to add burnt malt and crystal malt increase colourity, and such wheat
Fermentable sugar class material is not more for bud, and residual enters wine body so that beer taste heavy feeling is obvious.
The content of the invention
The defects of to overcome above-mentioned prior art, it is an object of the invention to provide a kind of preparation work of amber glug beer
Skill, using polytype malt and abundant enzyme system, using the medium American classic hops Ka Sikate hops of bitterness value and commonly
Glug yeast ferments, and extends protein hydrolysis and saccharification stop time by four step mashing systems, the wheat juice component after saccharification is more suitable for
Yeast ferments, and wine body is cleaner, and mouthfeel is dryer and comfortableer.
The present invention also aims to provide a kind of amber glug beer as made from above-mentioned preparation technology.
For achieving the above object, the present invention adopts the following technical scheme that：
A kind of preparation technology of amber glug beer, specifically, the technique includes：It is 1 in mass ratio by malt and water：4
After mixing, disappeared through being saccharified to Iod R, then the end saccharification that heats up；Boil after filtering, and addition is segmented in boiling part
Hops, through precipitating, cooling down and obtaining wheat juice, then by above-mentioned wort fermentation, the qualified rear packaging of detection.
Described malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus 15-45%, adds
Put on airs fructus hordei germinatus 30%, domestic barley bud 12-30%, French barley 0-30%, burnt malt 0-5%, red malt 0-5%, knot
Brilliant malt 5-8%.
Preferably, described malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus
45%, Canadian fructus hordei germinatus 30%, domestic barley bud 12%, burnt malt 5%, crystal malt 8%.
Preferably, described malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus
30%, Canadian fructus hordei germinatus 30%, domestic barley bud 30%, red malt 5%, crystal malt 5%.
Preferably, described malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus
15%, Canadian fructus hordei germinatus 30%, French barley 30%, domestic barley bud 15%, burnt malt 5%, crystal malt 5%.
Described saccharification uses four step Mashing process, including：Control feed temperature for 40 DEG C first and be incubated 20min；So
52 DEG C are warming up in 10min afterwards and is incubated 20min；62 DEG C are warming up in 10min again and is incubated 40min；Again in 10min
72 DEG C of insulation 20min are warming up to, Iod R is warming up to 78 DEG C and terminates saccharification after disappearing.
Described hops include Ka Sikate hops, and described Ka Sikate hops bitterness values are medium.
Described segmentation adding technology includes：Divide three sections of addition hops, the material after saccharification is first boiled into 5min and added
Add hops described in 50g；Hops described in 30min additions 50g are boiled again；Then the hops described in 5min additions 50g before end is boiled.
Described zymotechnique includes：The wheat juice is put into tank, it is 11 DEG C, canful suspended yeast number to control temperature in tank
For (8-10) × 106Individual/ml is fermented；12 DEG C, and the pressurize under 0.08MPa are warming up to when pol is down to 4Brix in tank
Pol is down to limit pol in tank；When biacetyl in tank<When 0.15mg/L, acetaldehyde≤8mg/L, it is cooled to 5 DEG C and is kept for 5 days,
Then 0- (- 1) DEG C is cooled to, and yeast of draining.
Described limit pol is that pol is reduced to extreme value in tank, and keeps constant not less than 48h.
A kind of amber glug beer as made from above-mentioned preparation technology.
The invention has the advantages that：
1st, the present invention is combined using the malt in a variety of places of production, enriches the enzyme system in saccharifying, wheat juice group after optimization saccharification
Point；
2nd, the present invention replaces the German fragrance of a flower of tradition or draft cordiale flower using American classic citrus cordiale flower, makes wine body flat
While weighing apparatus crystal malt brings sweet taste, there is more rich hops fragrance；
3rd, it is saccharified using four step mashing systems, avoids the wine body mouthfeel when adding burnt malt, crystal malt from becoming excessively sweet
Sweet tea.
Brief description of the drawings
Fig. 1 is the curve that the saccharifying temperature of the present invention changes over time；
The amber glug beer that Fig. 2-6 is prepared for the different malt proportionings of the present invention judges flavor figure.
Embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
Embodiment 1
A kind of preparation technology of amber glug beer, the technique include：It is 1 in mass ratio by malt and water：After 4 mixing,
Using four step Mashing process, control feed temperature for 40 DEG C first and be incubated 20min；Then 52 DEG C are warming up in 10min simultaneously
It is incubated 20min；62 DEG C are warming up in 10min again and is incubated 40min；72 DEG C of insulation 20min, iodine are warming up in 10min again
Reaction is warming up to 78 DEG C and terminates saccharification after disappearing；Boil after filtering, and point three sections of addition bitterness values are medium in boiling part
Ka Sikate hops, by the material after saccharification first boil 5min addition 50g Ka Sikate hops；30min additions 50g is boiled again
Ka Sikate hops；Then the 5min additions 50g Ka Sikate hops before end is boiled；Through precipitating, cooling down and obtaining wheat juice, then will
Above-mentioned wheat juice puts into tank, and to control in tank temperature be 11 DEG C, canful suspended yeast number is 8 × 106Individual/ml is fermented；When in tank
Pol is warming up to 12 DEG C when being down to 4Brix, and pol is down to limit pol (limit pol is in pressurize to tank under 0.08MPa
Pol is reduced to extreme value in tank, and keeps constant not less than 48h)；When biacetyl in tank<When 0.15mg/L, acetaldehyde≤8mg/L,
It is cooled to 5 DEG C to be kept for 5 days, is then cooled to 0- (- 1) DEG C of yeast of draining, amber glug beer is packed to obtain after detection is qualified.
Above-mentioned malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus 30%, Canada
Fructus hordei germinatus 30%, domestic barley bud 30%, red malt 5%, crystal malt 5%.
Embodiment 2
A kind of preparation technology of amber glug beer, the technique include：It is 1 in mass ratio by malt and water：After 4 mixing,
Using four step Mashing process, control feed temperature for 40 DEG C first and be incubated 20min；Then 52 DEG C are warming up in 10min simultaneously
It is incubated 20min；62 DEG C are warming up in 10min again and is incubated 40min；72 DEG C of insulation 20min, iodine are warming up in 10min again
Reaction is warming up to 78 DEG C and terminates saccharification after disappearing；Boil after filtering, and point three sections of addition bitterness values are medium in boiling part
Ka Sikate hops, by the material after saccharification first boil 5min addition 50g Ka Sikate hops；30min additions 50g is boiled again
Ka Sikate hops；Then the 5min additions 50g Ka Sikate hops before end is boiled；Through precipitating, cooling down and obtaining wheat juice, then will
Above-mentioned wheat juice puts into tank, and to control in tank temperature be 11 DEG C, canful suspended yeast number is 10 × 106Individual/ml is fermented；When in tank
Pol is warming up to 12 DEG C when being down to 4Brix, and pol is down to limit pol (limit pol is in pressurize to tank under 0.08MPa
Pol is reduced to extreme value in tank, and keeps constant not less than 48h)；When biacetyl in tank<When 0.15mg/L, acetaldehyde≤8mg/L,
It is cooled to 5 DEG C to be kept for 5 days, is then cooled to 0- (- 1) DEG C of yeast of draining, amber glug beer is packed to obtain after detection is qualified.
Above-mentioned malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus 45%, Canada
Fructus hordei germinatus 30%, domestic barley bud 12%, burnt malt 5%, crystal malt 8%.
Embodiment 3
A kind of preparation technology of amber glug beer, the technique include：It is 1 in mass ratio by malt and water：After 4 mixing,
Using four step Mashing process, control feed temperature for 40 DEG C first and be incubated 20min；Then 52 DEG C are warming up in 10min simultaneously
It is incubated 20min；62 DEG C are warming up in 10min again and is incubated 40min；72 DEG C of insulation 20min, iodine are warming up in 10min again
Reaction is warming up to 78 DEG C and terminates saccharification after disappearing；Boil after filtering, and point three sections of addition bitterness values are medium in boiling part
Ka Sikate hops, by the material after saccharification first boil 5min addition 50g Ka Sikate hops；30min additions 50g is boiled again
Ka Sikate hops；Then the 5min additions 50g Ka Sikate hops before end is boiled；Through precipitating, cooling down and obtaining wheat juice, then will
Above-mentioned wheat juice puts into tank, and to control in tank temperature be 11 DEG C, canful suspended yeast number is 9 × 106Individual/ml is fermented；When in tank
Pol is warming up to 12 DEG C when being down to 4Brix, and pol is down to limit pol (limit pol is in pressurize to tank under 0.08MPa
Pol is reduced to extreme value in tank, and keeps constant not less than 48h)；When biacetyl in tank<When 0.15mg/L, acetaldehyde≤8mg/L,
It is cooled to 5 DEG C to be kept for 5 days, is then cooled to 0- (- 1) DEG C of yeast of draining, amber glug beer is packed to obtain after detection is qualified.
Above-mentioned malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus 15%, Canada
Fructus hordei germinatus 30%, French barley 30%, domestic barley bud 15%, burnt malt 5%, crystal malt 5%.
Embodiment 4
A kind of preparation technology of amber glug beer, the technique include：It is 1 in mass ratio by malt and water：After 4 mixing,
Using four step Mashing process, control feed temperature for 40 DEG C first and be incubated 20min；Then 52 DEG C are warming up in 10min simultaneously
It is incubated 20min；62 DEG C are warming up in 10min again and is incubated 40min；72 DEG C of insulation 20min, iodine are warming up in 10min again
Reaction is warming up to 78 DEG C and terminates saccharification after disappearing；Boil after filtering, and point three sections of addition bitterness values are medium in boiling part
Ka Sikate hops, by the material after saccharification first boil 5min addition 50g Ka Sikate hops；30min additions 50g is boiled again
Ka Sikate hops；Then the 5min additions 50g Ka Sikate hops before end is boiled；Through precipitating, cooling down and obtaining wheat juice, then will
Above-mentioned wheat juice puts into tank, and to control in tank temperature be 11 DEG C, canful suspended yeast number is 8.5 × 106Individual/ml is fermented；Work as tank
Interior pol is warming up to 12 DEG C when being down to 4Brix, and pol is down to limit pol (limit pol in pressurize to tank under 0.08MPa
Extreme value is reduced to for pol in tank, and keeps constant not less than 48h)；When biacetyl in tank<0.15mg/L, acetaldehyde≤8mg/L
When, it is cooled to 5 DEG C and is kept for 5 days, is then cooled to 0- (- 1) DEG C of yeast of draining, amber glug beer is packed to obtain after detection is qualified.
Above-mentioned malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus 30%, Canada
Fructus hordei germinatus 30%, domestic barley bud 15%, French barley 15%, burnt malt 3%, red malt 2%, crystal malt 5%.
Embodiment 5
A kind of preparation technology of amber glug beer, the technique include：It is 1 in mass ratio by malt and water：After 4 mixing,
Using four step Mashing process, control feed temperature for 40 DEG C first and be incubated 20min；Then 52 DEG C are warming up in 10min simultaneously
It is incubated 20min；62 DEG C are warming up in 10min again and is incubated 40min；72 DEG C of insulation 20min, iodine are warming up in 10min again
Reaction is warming up to 78 DEG C and terminates saccharification after disappearing；Boil after filtering, and point three sections of addition bitterness values are medium in boiling part
Ka Sikate hops, by the material after saccharification first boil 5min addition 50g Ka Sikate hops；30min additions 50g is boiled again
Ka Sikate hops；Then the 5min additions 50g Ka Sikate hops before end is boiled；Through precipitating, cooling down and obtaining wheat juice, then will
Above-mentioned wheat juice puts into tank, and to control in tank temperature be 11 DEG C, canful suspended yeast number is 9.5 × 106Individual/ml is fermented；Work as tank
Interior pol is warming up to 12 DEG C when being down to 4Brix, and pol is down to limit pol (limit pol in pressurize to tank under 0.08MPa
Extreme value is reduced to for pol in tank, and keeps constant not less than 48h)；When biacetyl in tank<0.15mg/L, acetaldehyde≤8mg/L
When, it is cooled to 5 DEG C and is kept for 5 days, is then cooled to 0- (- 1) DEG C of yeast of draining, amber glug beer is packed to obtain after detection is qualified.
Above-mentioned malt is made up of the component including following mass percentage content：Australian fructus hordei germinatus 20%, Canada
Fructus hordei germinatus 30%, domestic barley bud 22%, French barley 10%, burnt malt 5%, red malt 5%, crystal malt 8%.
Please specialty judge the amber glug beer that personnel prepare to above-described embodiment 1-5 and carry out judging marking, according to judging
The matching degree of situation and default result is judged that the high score of matching degree is high；Wherein, Australia wheat produces for Australia, adds
Wheat produces for Canada, and method wheat is that method is domestic；Colourity is detected using EBC ocular estimates, uses AVM colorimetric measurements, test knot
Fruit is shown in Table shown in 1 and accompanying drawing 2-6.
The flavor test chart of the amber glug beer of table 1
Wherein, the overall scoring of example 1 is very high, and the formula is using the ratio that Australia wheat plus wheat, domestic wheat are 30%, in mouth
Coordinate very much in sense, the ratio of red malt and crystal malt is moderate, and fragrance meets preset requirement；Example 2 is formulated the base in example 1
The ratio of Australia wheat is increased on plinth to 45%, reduces the ratio of domestic wheat, clarity scoring is higher in appearance, in mouthfeel
Also coordinate very much, the ratio of red malt and crystal malt is higher, there is an obvious mellow sense, and malt flavor is obvious；Example 3 is formulated
Increasing the ratio of method wheat on the basis of example 1,2 newly, mouthfeel is more dry and comfortable, also coordinates very much, and clarity scoring is higher in appearance,
The ratio of red malt and crystal malt is higher, there is an obvious mellow sense, and malt flavor is obvious；Example 4,5 increases spy newly in being formulated
The species and use ratio of kind malt, mouthfeel are coordinated, and have obvious mellow sense, malt flavor is very strong, and taste and mouthfeel expire
Sufficient preset requirement.
Although above with general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (10)
1. a kind of preparation technology of amber glug beer, it is characterised in that the technique includes：It is in mass ratio with water by malt
1：After 4 mixing, disappeared through being saccharified to Iod R, then the end saccharification that heats up；Boil after filtering, and be segmented and add in boiling part
Hopping, through precipitating, cooling down and obtaining wheat juice, then by above-mentioned wort fermentation, the qualified rear packaging of detection.
2. the preparation technology of a kind of amber glug beer according to claim 1, it is characterised in that described malt is by wrapping
Include the component composition of following mass percentage content：Australian fructus hordei germinatus 15-45%, Canadian fructus hordei germinatus 30% are domestic big
Malt 12-30%, French barley 0-30%, burnt malt 0-5%, red malt 0-5%, crystal malt 5-8%.
3. the preparation technology of a kind of amber glug beer according to claim 2, it is characterised in that described malt is by wrapping
Include the component composition of following mass percentage content：Australian fructus hordei germinatus 45%, Canadian fructus hordei germinatus 30%, domestic barley bud
12%, burnt malt 5%, crystal malt 8%.
4. the preparation technology of a kind of amber glug beer according to claim 2, it is characterised in that described malt is by wrapping
Include the component composition of following mass percentage content：Australian fructus hordei germinatus 30%, Canadian fructus hordei germinatus 30%, domestic barley bud
30%, red malt 5%, crystal malt 5%.
5. the preparation technology of a kind of amber glug beer according to claim 2, it is characterised in that described malt is by wrapping
Include the component composition of following mass percentage content：Australian fructus hordei germinatus 15%, Canadian fructus hordei germinatus 30%, French barley
30%, domestic barley bud 15%, burnt malt 5%, crystal malt 5%.
6. the preparation technology of a kind of amber glug beer according to claim 1, it is characterised in that described saccharification uses
Four step Mashing process, including：Control feed temperature for 40 DEG C first and be incubated 20min；Then 52 DEG C are warming up in 10min simultaneously
It is incubated 20min；62 DEG C are warming up in 10min again and is incubated 40min；72 DEG C of insulation 20min, iodine are warming up in 10min again
Reaction is warming up to 78 DEG C and terminates saccharification after disappearing.
7. the preparation technology of a kind of amber glug beer according to claim 1, it is characterised in that described hops include
Ka Sikate hops, described Ka Sikate hops bitterness values are medium.
A kind of 8. preparation technology of amber glug beer according to claim 1, it is characterised in that described segmentation addition
Technique includes：Divide three sections of addition hops, the material after saccharification is first boiled into hops described in 5min additions 50g；Boil again
Hops described in 30min additions 50g；Then the hops described in 5min additions 50g before end is boiled.
A kind of 9. preparation technology of amber glug beer according to claim 1, it is characterised in that described zymotechnique
Including：After the wheat juice is put into tank, to control in tank temperature be 11 DEG C, canful suspended yeast number is (8-10) × 106Individual/ml enters
Row fermentation；12 DEG C are warming up to when pol is down to 4Brix in tank, and pol is down to limit sugar in pressurize to tank under 0.08MPa
Degree；When biacetyl in tank<When 0.15mg/L, acetaldehyde≤8mg/L, it is cooled to 5 DEG C and is kept for 5 days, be then cooled to 0- (- 1) DEG C, and
Drain yeast；Described limit pol is that pol is reduced to extreme value in tank, and keeps constant not less than 48h.
A kind of 10. amber glug beer according to made from any one of the claim 1-9 preparation technologies.
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| CN108823016A (en) * | 2018-06-20 | 2018-11-16 | 唐山师范学院 | A kind of fresh rose flower beer brewing technique |
| CN109234092A (en) * | 2018-11-30 | 2019-01-18 | 青岛金沙滩精酿啤酒有限公司 | The preparation method of black tea glug beer |
| CN109294779A (en) * | 2018-10-31 | 2019-02-01 | 皖西学院 | A kind of Chinese chestnut beer and preparation method thereof |
| CN109852503A (en) * | 2019-03-22 | 2019-06-07 | 青岛科海生物有限公司 | A kind of production method of amber glug beer |
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| CN104232388A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for English pale ale |
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| CN108823016A (en) * | 2018-06-20 | 2018-11-16 | 唐山师范学院 | A kind of fresh rose flower beer brewing technique |
| CN110872547A (en) * | 2018-08-31 | 2020-03-10 | 上海臻酿实业有限公司 | Beer and preparation method thereof |
| CN109294779A (en) * | 2018-10-31 | 2019-02-01 | 皖西学院 | A kind of Chinese chestnut beer and preparation method thereof |
| CN109234092A (en) * | 2018-11-30 | 2019-01-18 | 青岛金沙滩精酿啤酒有限公司 | The preparation method of black tea glug beer |
| CN109852503A (en) * | 2019-03-22 | 2019-06-07 | 青岛科海生物有限公司 | A kind of production method of amber glug beer |
| CN110628540A (en) * | 2019-11-05 | 2019-12-31 | 粤海永顺泰(广州)麦芽有限公司 | Red yeast rice beer and preparation method thereof |
| CN110862884A (en) * | 2019-11-25 | 2020-03-06 | 黑龙江雪熊商贸有限公司 | Beer formula and brewing process |
| CN111913432A (en) * | 2020-08-31 | 2020-11-10 | 深圳技术大学 | Beer brewing control system and method |
| CN113563995A (en) * | 2021-09-03 | 2021-10-29 | 哈尔滨彪马啤酒有限公司 | Preparation method of aronia melanocarpa beer |
| CN113621455A (en) * | 2021-09-03 | 2021-11-09 | 哈尔滨彪马啤酒有限公司 | Preparation method of oolong beer |
| CN113621454A (en) * | 2021-09-03 | 2021-11-09 | 哈尔滨彪马啤酒有限公司 | Preparation method of jasmine tea beer |
| CN116103097A (en) * | 2022-12-29 | 2023-05-12 | 青岛啤酒股份有限公司 | Red-salad beer with high alcohol content and preparation method thereof |
| CN116103097B (en) * | 2022-12-29 | 2024-04-09 | 青岛啤酒股份有限公司 | Red-salad beer with high alcohol content and preparation method thereof |
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