CN109837162A - A kind of red wheat beer and its brewage process - Google Patents
A kind of red wheat beer and its brewage process Download PDFInfo
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- CN109837162A CN109837162A CN201910149067.4A CN201910149067A CN109837162A CN 109837162 A CN109837162 A CN 109837162A CN 201910149067 A CN201910149067 A CN 201910149067A CN 109837162 A CN109837162 A CN 109837162A
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Abstract
The present invention is that a kind of red wheat beer and its brewage process, malt are made of following mass percentage content: crystal malt 5%~10%, burnt odor wheat malt 5%~10%, wheat malt 15%~20%, fructus hordei germinatus 70%~75%；Above-mentioned malt and water quality ratio are 1:3, and malt plus water wetting are pulverized, are saccharified, and it is living to be heated to 75 DEG C of enzyme deactivations, filters, boils, hopping, precipitating through convolution, then cooling brewer's wort ferments；By the available coloration of this method in 25~50 EBC, alcoholic strength is rich in wheat-flavour at 3 °~4 °, and red wheat red beer is presented in wine liquid.Burnt odor wheat malt is made using wheat malt into excessively special preparation method, and wheat fragrance is more preferably strong.
Description
Technical field
The present invention is a kind of red wheat beer and its brewage process, belongs to technical field of food production.
Background technique
Special Malt refers to the needs for meeting brewing, rich in specific function made of special technique is made
A kind of malt.Including coloring malt and flavouring malt two major classes.Wherein crystal malt can assign beer caramel, together
When wine know from experience present it is red.While the addition of burnt odor wheat malt assigns beer wheat-flavour, the burnt odor of beer can also be increased
Flavor.Wheat beer is brewed using wheat malt, water as primary raw material, with wheat malt through making generated special aroma
Beer, foam are fine and smooth, aromatic flavour, kill that mouthfeel is strong, and bitter taste is low, are widely appreciated by consumers.
Application of the Special Malt in wheat beer can more preferably enrich the flavor of wheat beer, color and mouthfeel.Patent
One is disclosed in " a kind of brewing method of no alcohol plasmogen beer " (application number: 20150796338.7, publication date 2016-01-13)
The brewing mode of kind of wheat alcohol-free beer, brewing is a kind of alcohol-free beer, the beer alcohol content that this formula obtains 3 °~
Between 4 °.(Huang Yao, Pang Linyang, Tao Xuanhong wait comparative test [J] of 5 kinds of craft beers of to make by Huang Yao, Pang Linyang etc.
Wine science and technology, 2018 (09): 26-30.) brewing method and comparison of five kinds of craft beers are discussed in paper, but be not directed to
Use of the crystal malt in beer.(Zhang Chongzhen improves 4VG in burnt malt brewing wheat beer and contains quantifier elimination Zhang Chongzhen
[D] Qilu University of Technology, 2017.) propose that addition of the burnt malt in wheat beer can be improved in beer in paper
The content of 4VG to enhance the wheat-flavour of wheat beer, but is not described the improvement above the color of wine body.
Summary of the invention
In order to overcome drawbacks described above, the purpose of the present invention is to provide a kind of red wheat beer and its brewage process, make
Make a kind of red beer with wheat-flavour.The present invention can obtain a kind of coloration present it is red, alcoholic strength between 3 °~4 °,
There is the wheat beer of strong wheat-flavour.
In order to achieve the above-mentioned object of the invention, a kind of the technical solution adopted by the present invention are as follows: brewing work of red wheat beer
Skill, with crystal malt, burnt odor wheat malt, wheat malt, fructus hordei germinatus is raw material；Water wetting is added to pulverize in above-mentioned malt, through sugar
Change, it is living to be heated to 75 DEG C of enzyme deactivations, filters, boils, hopping, precipitating through convolution, then cooling brewer's wort ferments, sends out
It is packed after ferment is mature；Above-mentioned malt and water quality ratio are 1:1~1:4；Above-mentioned malt is crystal malt, and burnt odor wheat malt is small
Malt, the mixture of fructus hordei germinatus.
The manufacture craft of the burnt odor wheat malt is 15 min of constant temperature at 70 DEG C~75 DEG C using wheat malt as raw material, then
100 DEG C~110 DEG C progress 40 min of constant temperature are warming up to, then are warming up to 40 min of constant temperature at 120 DEG C~130 DEG C, then be warming up to 135
DEG C~145 DEG C of 30 min of constant temperature, burnt odor wheat malt is made through Temperature fall.
The malt quality percentage: crystal malt accounts for the 5%~10% of malt dosage, and burnt odor wheat malt accounts for malt dosage
5%~10%, wheat malt accounts for the 15%~20% of malt dosage, and fructus hordei germinatus accounts for the 70%~75% of malt dosage, and percentage is quality hundred
Divide ratio.
The preparation of brewer's wort: malt plus water wetting are pulverized, and it is 1:3 that water to malt and water ratio, which is added, will be mixed
Good malt material carries out protein hydrolysis as the min of 30 min~40 that is saccharified at 45 DEG C~50 DEG C in brew kettle, is warming up to 60
DEG C~65 DEG C at the min of 30 min~40 that is saccharified carry out Starch Hydrolysis, be saccharified the min of 30 min~40 at 72 DEG C~75 DEG C of heating,
78 DEG C of end saccharification are warming up to after iodine inspection is qualified.
The addition manner (this step corresponding boil, hopping) of hops: using three sections of addition hops, the wheat juice that will be saccharified
First boil the Ka Sikate (alpha-acid: 6.4~7.3%): using adding after boiling 20 min of 5 min addition 0.3%~0.4%
0.3%~0.4% western Chu (alpha-acid: 11~13%): using boil addition 0.3%~0.4% after 20 min Sa Zi (alpha-acid:
3.0~6.0%).
The addition manner of yeast: squeezing into fermentor for the wheat juice made, and controlling temperature in tank is 15 DEG C, is added 106A/
Fermented yeast below mL, fermentation to pol will be 5Bix, be cooled to 12 DEG C, and mending sugar to pol is that 8 Bix are added 106A/mL
The upper surface of fermented yeast, fermentation to pol be 5Bix；Pressure reduction is carried out, using being cooled to 0 DEG C of progress after-ripening.
Above-mentioned brewage process, for available coloration in 25~50 EBC, alcoholic strength is rich in wheat-flavour at 3 °~4 °,
Red wheat red beer is presented in wine liquid.
The present invention also provides the red wheat beers of above-mentioned brewage process preparation.
Compared with existing Beer Brewing Technology of Wheat Malt, a kind of brewing formula of red wheat beer of the present invention has following excellent
Point:
(1) malt is selected wide in variety, and the flavor for assigning beer is more；
(2) bright-coloured red is presented in wine body, enriches the type of wheat beer；
(3) taste is compared to conventional wheat beer, more preferably diversity.
Detailed description of the invention
Fig. 1 is Mashing process, burnt odor wheat malt manufacture craft schematic diagram.
Specific embodiment
The present invention is specifically explained in further detail in conjunction with the embodiments.
A kind of brewing method of red wheat beer, with crystal malt, burnt odor wheat malt, wheat malt, fructus hordei germinatus is raw material,
Malt adds water wetting to be pulverized, using multisection type Mashing process, specifically includes the following steps:
(1) burnt odor wheat malt make: using wheat malt as raw material, 15 min of constant temperature at 70 DEG C~75 DEG C, then be warming up to 100 DEG C~
110 DEG C of progress 40 min of constant temperature, then it is warming up to 40 min of constant temperature at 120 DEG C~130 DEG C, then be warming up to 135 DEG C~145 DEG C constant temperature
Burnt odor wheat malt is made through Temperature fall in 30 min.
(2) malt matches: crystal malt accounts for the 5%~10% of malt dosage, burnt odor wheat malt account for malt dosage 5%~
10%, wheat malt accounts for the 15%~20% of malt dosage, and fructus hordei germinatus accounts for the 70%~75% of malt dosage.
(3) saccharification of malt: malt plus water wetting are pulverized, and 1:1~1:4 water is added and is saccharified at 45 DEG C -50 DEG C
The min of 30 min~40 carries out protein hydrolysis, and the min of 30 min~40 that is saccharified at 60 DEG C~65 DEG C carries out Starch Hydrolysis, then
Be saccharified the min of 30 min~40 at 72 DEG C~75 DEG C, the boiling of brewer's wort, the addition of hops, cooling, convolution precipitating, yeast
Addition and zymotechnique are carried out by known brewing condition.
(4) addition manner of hops: using three sections of addition hops, and the wheat juice being saccharified first is boiled 5 min addition 0.3%
~0.4% Ka Sikate (alpha-acid: 6.4~7.3%): again into cross boil addition 0.3%~0.4% after 20 min western Chu (alpha-acid:
11~13%): boiling the Sa Zi (alpha-acid: 3.0~6.0%) of addition 0.3%~0.4% after 20 min into mistake again.(5) addition of yeast
Mode: squeezing into fermentor for the wheat juice made, and controlling temperature in tank is 15 DEG C, is added 106Fermented yeast below a/mL, hair
Ferment to pol will be 5Bix, be cooled to 12 DEG C, and mending sugar to pol is that 8 Bix are added 106The upper surface of a/mL fermented yeast, fermentation
It will be 5Bix to pol.Pressure reduction is carried out, using being cooled to 0 DEG C of progress after-ripening.
Embodiment 1:
Crystal malt 5%, burnt odor wheat malt 5%, wheat malt 15%, fructus hordei germinatus 75% are raw material, solid-liquid ratio 1:3, by malt plus water
Wetting pulverized, be added suitable quantity of water be saccharified at 50 DEG C 30 min carry out protein hydrolysis, be saccharified at 60 DEG C 30 min into
Row Starch Hydrolysis, then with 72 DEG C at be saccharified 30 min, the boiling of brewer's wort, the addition of hops, cooling, convolution precipitating, yeast
Addition and zymotechnique are carried out by known brewing condition.Available coloration is rich in 27 EBC, alcoholic strength at 3.1 °
Red wheat red beer is presented in wheat-flavour, wine liquid.
Embodiment 2:
Crystal malt 5%, burnt odor wheat malt 10%, wheat malt 10%, fructus hordei germinatus 75% are raw material, solid-liquid ratio 1:3, by malt plus water
Wetting pulverized, be added suitable quantity of water be saccharified at 55 DEG C 30 min carry out protein hydrolysis, be saccharified at 65 DEG C 30 min into
Row Starch Hydrolysis, then with 72 DEG C at be saccharified 30 min, the boiling of brewer's wort, the addition of hops, cooling, convolution precipitating, yeast
Addition and zymotechnique are carried out by known brewing condition.Available coloration is rich in 50 EBC, alcoholic strength at 3.4 °
Red wheat red beer is presented in wheat-flavour, wine liquid.
Embodiment 3:
Crystal malt 5%, burnt odor wheat malt 5%, wheat malt 20%, fructus hordei germinatus 70% are raw material, solid-liquid ratio 1:4, by malt plus water
Wetting pulverized, be added suitable quantity of water be saccharified at 55 DEG C 40 min carry out protein hydrolysis, be saccharified at 65 DEG C 30 min into
Row Starch Hydrolysis, then with 72 DEG C at be saccharified 30 min, the boiling of brewer's wort, the addition of hops, cooling, convolution precipitating, yeast
Addition and zymotechnique are carried out by known brewing condition.Available coloration is rich in 43 EBC, alcoholic strength at 3.5 °
Red wheat red beer is presented in wheat-flavour, wine liquid.
Have been described in detail above embodiments of the present invention, but this is only to facilitate the example for understanding and lifting, it should not be by
It is considered as and limits the scope of the present invention.Equally, any person of ordinary skill in the field can technology according to the present invention
Various possible equivalent changes or replacement are made in the description of scheme and its preferred embodiment, but all these changes or replacement are all
It should belong to scope of protection of the claims of the invention.
Claims (8)
1. a kind of brewage process of red wheat beer, which is characterized in that with crystal malt, burnt odor wheat malt, wheat malt, barley
Bud is raw material；Add water wetting to pulverize in above-mentioned malt, be saccharified, is heated to 75 DEG C of enzyme deactivations and lives, filter, boil, hopping,
It is precipitated through convolution, then cooling brewer's wort ferments, packs after fermenting-ripening；Above-mentioned malt and water quality ratio are 1:1
~1:4；Above-mentioned malt is crystal malt, burnt odor wheat malt, wheat malt, the mixture of fructus hordei germinatus.
2. a kind of brewage process of red wheat beer according to claim 1, which is characterized in that the burnt odor wheat malt
Manufacture craft be 15 min of constant temperature at 70 DEG C~75 DEG C using wheat malt as raw material, then be warming up to 100 DEG C~110 DEG C progress
40 min of constant temperature, then it is warming up to 40 min of constant temperature at 120 DEG C~130 DEG C, then be warming up to 135 DEG C~145 DEG C 30 min of constant temperature, it passes through
Burnt odor wheat malt is made in Temperature fall.
3. a kind of brewage process of red wheat beer according to claim 1, which is characterized in that the malt quality hundred
Divide ratio: crystal malt accounts for the 5%~10% of malt dosage, and burnt odor wheat malt accounts for the 5%~10% of malt dosage, and wheat malt accounts for malt use
The 15%~20% of amount, fructus hordei germinatus accounts for the 70%~75% of malt dosage, and percentage is mass percent.
4. a kind of brewage process of red wheat beer according to claim 1, which is characterized in that the preparation of brewer's wort:
Malt plus water wetting are pulverized, it is 1:3 that water to malt and water ratio, which is added, by the malt material mixed as brew kettle
In be saccharified at 45 DEG C~50 DEG C the min of 30 min~40 carry out protein hydrolysis, be warming up at 60 DEG C~65 DEG C 30 mi that are saccharified~
40 min carry out Starch Hydrolysis, and be saccharified the min of 30 min~40 at 72 DEG C~75 DEG C of heating, are warming up to 78 DEG C after iodine inspection is qualified
Terminate saccharification.
5. a kind of brewage process of red wheat beer according to claim 1, which is characterized in that the addition side of hops
Formula: use three sections of addition hops, by the wheat juice being saccharified first boil 5 min add 0.3%~0.4% Ka Sikate (alpha-acid:
6.4~7.3%): using the western Chu (alpha-acid: 11~13%): using boiling 20 for boiling addition 0.3%~0.4% after 20 min
Sa Zi (the alpha-acid: 3.0~6.0%) of addition 0.3%~0.4% after min.
6. a kind of brewage process of red wheat beer according to claim 1, which is characterized in that the addition side of yeast
Formula: squeezing into fermentor for the wheat juice made, and controlling temperature in tank is 15 DEG C, is added 106Fermented yeast below a/mL, fermentation
It will be 5Bix to pol, and be cooled to 12 DEG C, mending sugar to pol is that 8 Bix are added 106The upper surface of a/mL fermented yeast, fermentation is extremely
Pol is 5Bix；Pressure reduction is carried out, using being cooled to 0 DEG C of progress after-ripening.
7. -6 any one require a kind of brewage process of red wheat beer according to claim 1, which is characterized in that
Coloration is obtained in 25~50 EBC, alcoholic strength is rich in wheat-flavour at 3 °~4 °, and red wheat red beer is presented in wine liquid.
8. the red wheat beer of the preparation of brewage process described in claim 1-7 any one.
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| CN201910149067.4A CN109837162A (en) | 2019-02-28 | 2019-02-28 | A kind of red wheat beer and its brewage process |
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| CN201910149067.4A CN109837162A (en) | 2019-02-28 | 2019-02-28 | A kind of red wheat beer and its brewage process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110791396A (en) * | 2019-11-29 | 2020-02-14 | 中粮麦芽（大连）有限公司 | Preparation method of red beer |
| CN113073016A (en) * | 2020-01-06 | 2021-07-06 | 福建口袋精酿啤酒有限公司 | A method for preparing beer containing flos Jasmini sambac |
| CN116200231A (en) * | 2023-02-23 | 2023-06-02 | 北京燕京啤酒股份有限公司 | Brewing method of low-acidity dark wheat beer |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087206A (en) * | 2015-10-10 | 2015-11-25 | 山东农业大学 | Method for increasing content of 4-VG in wheat beer |
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2019
- 2019-02-28 CN CN201910149067.4A patent/CN109837162A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105087206A (en) * | 2015-10-10 | 2015-11-25 | 山东农业大学 | Method for increasing content of 4-VG in wheat beer |
Non-Patent Citations (1)
| Title |
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| 天使之酿的博客: "了解这些麦芽特性，酿酒水平能上个台阶", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_69BC758C0102X2R9.HTML》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110791396A (en) * | 2019-11-29 | 2020-02-14 | 中粮麦芽（大连）有限公司 | Preparation method of red beer |
| CN110791396B (en) * | 2019-11-29 | 2023-08-04 | 中粮麦芽（大连）有限公司 | Preparation method of red beer |
| CN113073016A (en) * | 2020-01-06 | 2021-07-06 | 福建口袋精酿啤酒有限公司 | A method for preparing beer containing flos Jasmini sambac |
| CN116200231A (en) * | 2023-02-23 | 2023-06-02 | 北京燕京啤酒股份有限公司 | Brewing method of low-acidity dark wheat beer |
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Application publication date: 20190604 |