CN110878241A - Wine-fragrance IPA beer and preparation method thereof - Google Patents
Wine-fragrance IPA beer and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a hop-fragrant IPA beer and a preparation method thereof, belonging to the technical field of beer brewing. According to the invention, the ale malt and the burnt malt are selected as raw materials, the hop aroma and the wheat aroma are fused and coordinated by reasonably matching the use amount of the raw materials and the hop and adopting a reasonable saccharification fermentation process, and the finally prepared beer finished product is in an attractive amber red color, has the characteristics of hop aroma, rich fruit aroma, obvious bitter taste, bitter aftertaste and the like, and has the characteristics that the original wheat juice concentration of the beer is 12-15 DEG P, the alcoholic strength is more than or equal to 5.0% vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC. The method can be well applied to the production of the floral liquor IPA beer.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to a hop-fragrant IPA beer and a preparation method thereof.
Background
IPA (India pall Ale, indian light Ale) originated in the united kingdom and is one of the most traditional types of beer in the world, and as early as the period of the sixteen century in british colonists, british people want to transport beer for a long time without deterioration and think that hops are not only bactericidal and anti-inflammatory but also can be used as natural preservatives, so that the shelf life of beer is prolonged by adding a large amount of hops, and unexpectedly because of its unique flavor, it is popular with people and is rapidly popular in the united kingdom.
At present, most of the traditional IPA beer brewing technologies use a mode of adding hops in a fermentation tank in a cold mode to achieve the purpose of increasing the aroma of the hops, but beer produced by the mode has obvious green hop flavor, brings uncomfortable irritating aroma, bitter and astringent tastes, and covers the aroma of malt, so how to improve the brewing technology of the IPA beer can ensure that the aroma of the prepared beer hops and the wheat flavor are blended and coordinated, can meet the requirements of people on the taste of the beer, has the characteristics of strong bouquet, strong fruit aroma, obvious bitter taste, sweet aftertaste and the like, and is an important subject researched by technical personnel in the field.
Disclosure of Invention
The invention provides a hop-aroma IPA beer and a preparation method thereof, the beer combines and harmonizes hop aroma and wheat aroma by reasonably matching the usage amount of scorched aroma malt and hops and adopting a proper saccharification fermentation process, and has the characteristics of strong hop aroma and fruit aroma, obvious bitter taste, sweet aftertaste and the like.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides a hop aroma IPA beer, which is prepared by adopting ale malt and burnt aroma malt as raw materials and carrying out saccharification and fermentation, wherein the concentration of original wort of the beer is 12-15 DEG P, the alcoholic strength is more than or equal to 5.0% vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC; the hop aroma component content of the beer is 200-300 mu g/L, and the wheat aroma substance 2-acetylpyrrole content is 150-200 mu g/L.
Preferably, the content of the malts is 80-90% and the content of the scorched and fragrant malts is 10-20% of the raw material.
Preferably, the color of the Elmalts is 6-8EBC, and the color of the burnt malt is 50-90 EBC.
The invention also provides a preparation method of the hop-fragrant IPA beer, which comprises the following steps:
selecting folium Artemisiae Argyi and burnt folium Hordei Germinatus as main raw materials, pulverizing, adding into saccharifying pot, adding water, mixing at a ratio of 1:3-1:4, and saccharifying at 48-68 deg.C for two stages;
after saccharification is finished, heating to 76-80 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
boiling the wort, adding hops for 3 times in the boiling process, wherein the addition amounts are respectively 2-4kg/kL, 3-5kg/kL and 6-8kg/kL, carrying out rotary precipitation on the wort after boiling, and adding hops for 2 times in the rotary precipitation process, wherein the addition amounts are respectively 2-4kg/kL and 3-5 kg/kL;
cooling wort, oxygenating into a fermentation tank, adding fermentation yeast with the addition amount of 0.8-1.5kg/kL, and fermenting at the main fermentation temperature of 18-22 ℃;
cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain the final product.
Preferably, the two-stage saccharification process comprises a first stage saccharification at 48-52 ℃ and 20-40min of heat preservation and a second stage saccharification at 63-68 ℃ and 60-70min of heat preservation.
Preferably, the wort boiling step is carried out for 60-65min, and the boiling strength is 7-9%.
Preferably, the step of adding hops 3 times in the wort boiling step comprises:
adding flos Lupuli respectively at initial boiling, at later stage of boiling for 50-55min and at final boiling for 60-65 min.
Preferably, the variety to which the hops are added in the boiling step is kaskat (Cascade), century (Centennaal), West Chu (Citra), gold (Golding), Barbary West (Palisade), or Simme (Simcoe); the varieties to which hops are added in the wort whirlpool precipitation step are Cascade, centurie (Centennial), western chu (cisra), spring and autumn (Equinox) or Simcoe (Simcoe).
Preferably, the yeast added in the fermentation step is S-04, US-05, London classical, ESB Elsinoe or Ale-514.
Compared with the prior art, the invention has the advantages and positive effects that:
1. the hop-aroma IPA beer provided by the invention has the advantages that the hop aroma and the wheat aroma are fused and coordinated by reasonably matching the usage amounts of the scorched aroma malt and the hops and adopting a proper saccharification fermentation process, the prepared beer is in an attractive amber red color, the hop aroma and the fruit aroma are rich, the bitter taste is obvious and is accompanied with aftertaste, and the taste is obviously different from that of the following fermented beer;
2. through a special brewing process, the obtained beer hops IPA beer has strong aroma and obvious fruit aroma, and simultaneously alcohol ester has harmonious taste, mellow mouthfeel, obvious bitter taste but no aftertaste, and good product typicality;
3. the brewing method of the hop-fragrant IPA beer provided by the invention is simple and easy to operate, and the cost is lower;
4. the finished product of the hop aromatic IPA beer provided by the invention has the hop aromatic component content of 200-300 mu g/L and the wheat aromatic substance 2-acetylpyrrole content of 150-200 mu g/L.
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FIG. 1 is a flow chart of the preparation process of the hop-fragrant IPA beer provided by the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides a hop-aroma IPA beer, which is prepared by adopting ale malt and burnt aroma malt as raw materials through saccharification and fermentation, wherein the concentration of original wort of the beer is 12-15 DEG P, the alcoholic strength is more than or equal to 5.0% vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC.
The bouquet IPA beer provided by the above embodiment is made from whole wheat, and the selected malt is mainly ale malt, and is matched with burnt malt, wherein the ale malt accounts for 80-90% of the raw material content, the burnt malt accounts for 10-20% of the raw material content, the ale malt content can be selected from values of 80%, 82%, 84%, 86%, 88% or 90%, and the burnt malt can be selected from values of 10%, 12%, 14%, 16%, 18% or 20%, and if the contents of the two kinds of malt are lower than or exceed the ranges, the quality and flavor of the final beer finished product can be affected, and in addition, auxiliary materials such as rice, corn and the like do not need to be used in the formula of the bouquet IPA beer provided by the present invention; the preparation of the wine flower fragrance IPA beer needs to be combined with the specific requirements of the original wort concentration, the alcoholic strength, the chroma, the bitter quality and the like of the beer to prepare the beer with the characteristics of strong hop fragrance, harmonious hop fragrance and wheat fragrance, bitter taste accompanied with aftertaste and the like, and the problems of green hop fragrance, covered malt fragrance and the like of the IPA beer prepared by the traditional method are solved.
The above examples not only define the relevant parameters for obtaining the beer, but also further define the content of aroma substances and the like for preparing the beer, for example, the content of the hop aroma components is 200-300 μ g/L, wherein the hop aroma components can be selected from values of 200 μ g/L, 220 μ g/L, 240 μ g/L, 250 μ g/L, 270 μ g/L or 300 μ g/L; the content of the wheat flavor substance 2-acetyl pyrrole is 150-200 mu g/L, wherein the content of the wheat flavor substance 2-acetyl pyrrole can be selected from 150 mu g/L, 160 mu g/L, 170 mu g/L, 180 mu g/L, 190 mu g/L, 200 mu g/L and other values, or any value in the range is within the protection scope of the invention. Therefore, the invention is limited in multiple directions from the aspects of raw materials, hop aroma components and the like so as to ensure that the flavor and the mouthfeel of the obtained product can achieve the expected effect.
In addition, in a preferred embodiment, the chromaticity of malt is defined, for example, the chromaticity of the Elmalt is 6-8EBC, wherein the chromaticity of the Elmalt can be selected from 6EBC, 7EBC, 8EBC and the like, or any value in the range; the color of the burnt malt is 50-90EBC, the color of the burnt malt can be selected from 50EBC, 60EBC, 70EBC, 80EBC or 90EBC, and the like, or any value in the range falls into the protection scope of the invention.
In the preferred embodiment, the selected malts with the color and the wheat flavor are slightly higher than those of the Pearson malt used in common light beer, so that the mellowness of the beer body is improved; the burnt malt is relatively low in color, so that the beer color and the wheat flavor are improved, and the excessive burnt flavor of the beer can be avoided.
The embodiment of the invention also provides a preparation method of the hop aromatic IPA beer, which comprises the following steps:
s1: selecting folium Artemisiae Argyi and burnt folium Hordei Germinatus as main raw materials, pulverizing, adding into saccharifying pot, adding water, mixing at a ratio of 1:3-1:4, and saccharifying at 48-68 deg.C for two stages;
in the step, the feed-water ratio is mixed according to the ratio of 1:3-1:4, wherein the ratio can be selected from 1:3, 1:4 or any value in the limited range; the two-stage saccharification method is selected to be carried out, and comprises a first stage saccharification at the temperature of 48-52 ℃ and the heat preservation time of 20-40min and a second stage saccharification at the temperature of 63-68 ℃ and the heat preservation time of 60-70min, and the two-stage saccharification method has the advantage that the starch can be fully decomposed.
S2: after saccharification is finished, heating to 76-80 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
s3: boiling the wort, adding hops for 3 times in the boiling process, wherein the addition amounts are respectively 2-4kg/kL, 3-5kg/kL and 6-8kg/kL, carrying out rotary precipitation on the wort after boiling, and adding hops for 2 times in the rotary precipitation process, wherein the addition amounts are respectively 2-4kg/kL and 3-5 kg/kL;
s4: cooling wort, oxygenating into a fermentation tank, adding fermentation yeast with the addition amount of 0.8-1.5kg/kL, and fermenting at the main fermentation temperature of 18-22 ℃;
s5: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain the final product.
In the step of boiling the S3 wort, adding three times of hops in the boiling process, wherein the adding amounts are respectively 2-4kg/kL, 3-5kg/kL and 6-8kg/kL, and the hop adding amount in the first time can be 2kg/kL, 3kg/kL or 4 kg/kL; the amount of hops added for the second time can be 3kg/kL, 4kg/kL or 5kg/kL and other numerical values; the third hop addition amount may be 6kg/kL, 7kg/kL or 8kg/kL, or any value within the above range. In addition, the hops are added for 2 times in the rotary precipitation process, the adding amount is 2-4kg/kL and 3-5kg/kL respectively, wherein the content of the hops added for the first time in the rotary precipitation can be selected from the values of 2kg/kL, 3kg/kL or 4kg/kL, and the content of the hops added for the second time in the rotary precipitation can be selected from the values of 3kg/kL, 4kg/kL or 5kg/kL, or any value in the range.
In the above preparation method, 3-6 kinds of hops with special flavor in Europe and America, such as Cascade, Shijikuchu, gold, Barbary, or Simuraceae, etc., are selected by using compound hops addition process. Adding 3 times of flos Lupuli in boiling process, and adding 2 times of flos Lupuli in wort rotary precipitation step; in addition, in the preferred embodiment, the hops are added at the initial boiling time, the later boiling time of 50-55min and the final boiling time of 60-65min, wherein the later boiling time can be selected from values of 50min, 51min, 52min, 53min, 54min or 55min and the like, and the final boiling time can be selected from values of 60min, 61min, 62min, 63min, 64min or 65min and the like, so that the hop aroma substances can be kept as much as possible, and the problem that the flavor and the taste of the final beer finished product are influenced due to excessive loss of the hop aroma is avoided; the fermentation temperature of 18-22 deg.C is favorable for the production of fruity ester fragrance, and the main fermentation temperature can be selected from 18 deg.C, 19 deg.C, 20 deg.C, 21 deg.C or 22 deg.C. In addition, the yeast added in the fermentation step is S-04, US-05, London classical, ESB Elsinoe or Ale-514.
In order to more clearly and specifically describe the hop-fragrant IPA beer and the method of preparing the same according to the embodiments of the present invention, the following description will be made with reference to specific examples.
Example 1
As shown in fig. 1, the preparation method of the floral bouquet IPA beer specifically comprises the following steps:
taking folium Artemisiae Argyi malt (82% of the total amount of the raw materials), burnt folium Hordei Germinatus (18% of the total amount of the raw materials) and water as main raw materials, pulverizing the raw materials, adding into a saccharifying pot, mixing at a ratio of 1:3, keeping the temperature at 48 deg.C for 40min, heating to 63 deg.C, and keeping the temperature for 70 min;
after saccharification is finished, heating to 78 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
adding 3 times of hop cassett or Simme respectively during the boiling process of wort, adding 1 time of hop cassett or Simme respectively during the initial boiling, the boiling for 50min and the final boiling for 60min, wherein the addition amounts are respectively 2kg/kL, 3kg/kL and 7kg/kL, carrying out rotary precipitation on the wort after the boiling is finished, adding 2 times of hop cassett or Simme respectively during the rotary precipitation step, and the addition amounts of the two times are respectively 3kg/kL and 4 kg/kL;
cooling the wort, oxygenating into a fermentation tank, adding French Friedel S-04 (Fermentas S-04) yeast in an amount of 0.7kg/kL, and fermenting at 18 deg.C;
and cooling the fermented liquor to 0 ℃, storing at low temperature, filtering, filling, sterilizing and subpackaging to obtain the finished product of the floral liquor IPA beer.
Example 2
As shown in fig. 1, the preparation method of the floral bouquet IPA beer specifically comprises the following steps:
taking folium Artemisiae Argyi malt (84% of the total amount of the raw materials), burnt folium Hordei Germinatus (16% of the total amount of the raw materials) and water as main raw materials, pulverizing the raw materials, adding into a saccharifying pot, mixing at a ratio of 1:4, keeping the temperature at 50 deg.C for 30min, heating to 65 deg.C, and keeping the temperature for 65 min;
after saccharification is finished, heating to 78 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
during the wort boiling process, 3 times of hop century or spring and autumn are added, 1 time of hop century or spring and autumn is added respectively at the initial boiling time, the boiling time of 50min and the final boiling time of 65min, the addition amounts are respectively 3kg/kL, 4kg/kL and 6kg/kL, after the boiling is finished, wort convolution precipitation is carried out, 2 times of hop century or spring and autumn are added in the convolution precipitation step, and the addition amounts for two times are respectively 2kg/kL and 2 kg/kL;
cooling wort, oxygenating into a fermentation tank, adding yeast US-05 with the addition of 0.6kg/kL, and fermenting at the main fermentation temperature of 20 ℃;
and cooling the fermented liquor to 0 ℃, storing at low temperature, filtering, filling, sterilizing and subpackaging to obtain the finished product of the floral liquor IPA beer.
Example 3
As shown in fig. 1, the preparation method of the floral bouquet IPA beer specifically comprises the following steps:
taking folium Artemisiae Argyi malt (86% of the total amount of the raw materials), burnt folium Hordei Germinatus (14% of the total amount of the raw materials) and water as main raw materials, pulverizing the raw materials, adding into a saccharifying pot, mixing at a ratio of 1:3, keeping the temperature at 51 deg.C for 25min, heating to 66 deg.C, and keeping the temperature for 65 min;
after saccharification is finished, heating to 78 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
adding 3 times of hop Xichu or Simme respectively at initial boiling, 55min boiling and 60min end of boiling, adding 1 time of hop Xichu or Simme respectively, adding 4kg/kL, 5kg/kL and 8kg/kL respectively, carrying out rotary precipitation on the wort after boiling, adding 2 times of hop Xichu or Simme respectively in the rotary precipitation step, and adding 4kg/kL and 5kg/kL respectively for two times;
cooling wort, oxygenating into a fermentation tank, adding yeast ESB Erigerontis yeast with the addition of 0.8kg/kL, and fermenting at 19 deg.C;
and cooling the fermented liquor to 0 ℃, storing at low temperature, filtering, filling, sterilizing and subpackaging to obtain the finished product of the floral liquor IPA beer.
Example 4
As shown in fig. 1, the preparation method of the floral bouquet IPA beer specifically comprises the following steps:
taking folium Artemisiae Argyi malt (88% of the total amount of the raw materials), burnt folium Hordei Germinatus (12% of the total amount of the raw materials) and water as main raw materials, pulverizing the raw materials, adding into a saccharifying pot, mixing at a ratio of 1:3, keeping the temperature at 50 deg.C for 35min, heating to 65 deg.C, and keeping the temperature for 65 min;
after saccharification is finished, heating to 80 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
during the wort boiling process, adding 3 times of hop gold or Simmer family, respectively adding 1 time of hop gold or Simmer family when the wort is boiled for initial boiling, is boiled for 55min and is boiled for 65min, wherein the addition amounts are respectively 4kg/kL, 5kg/kL and 7kg/kL, carrying out rotary precipitation on the wort after the boiling is finished, and adding 2 times of hop gold or Simmer family in the rotary precipitation step, wherein the addition amounts of the two times are respectively 3kg/kL and 4 kg/kL;
cooling wort, charging oxygen into fermentation tank, adding yeast Mauribrew Ale-514 with addition of 0.6kg/kL, and fermenting at 20 deg.C;
and cooling the fermented liquor to 0 ℃, storing at low temperature, filtering, filling, sterilizing and subpackaging to obtain the finished product of the floral liquor IPA beer.
Example 5
As shown in fig. 1, the preparation method of the floral bouquet IPA beer specifically comprises the following steps:
taking folium Artemisiae Argyi malt (90% of the total amount of the raw materials), burnt folium Hordei Germinatus (10% of the total amount of the raw materials) and water as main raw materials, pulverizing the raw materials, adding into a saccharifying pot, mixing at a ratio of 1:4, keeping the temperature at 50 deg.C for 30min, heating to 68 deg.C, and keeping the temperature for 60 min;
after saccharification is finished, heating to 78 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
adding 3 times of flos Lupuli Babesi or spring and autumn during the boiling process of the wort, respectively adding 1 time of flos Lupuli Babesi or spring and autumn at the initial boiling time, 55min boiling time and 60min end boiling time, wherein the addition amounts are respectively 2kg/kL, 3kg/kL and 6kg/kL, performing rotary precipitation of the wort after the boiling is finished, and adding 2 times of flos Lupuli Babesi or spring and autumn during the rotary precipitation step, wherein the addition amounts in two times are respectively 2kg/kL and 3 kg/kL;
cooling wort, oxygenating into a fermentation tank, adding yeast ESB Erigerontis yeast with the addition of 0.8kg/kL, and fermenting at the main fermentation temperature of 22 ℃;
and cooling the fermented liquor to 0 ℃, storing at low temperature, filtering, filling, sterilizing and subpackaging to obtain the finished product of the floral liquor IPA beer.
Comparative example 1
Taking Pearson malt (accounting for 80 percent of the total amount of the raw materials), light-color burnt-flavor malt (accounting for 20 percent of the total amount of the raw materials) and water as main raw materials, crushing the raw materials, adding the crushed raw materials into a saccharifying pot, mixing the crushed raw materials according to the ratio of the raw materials to the water being 1:3.5, preserving the heat for 20min at 55 ℃, then raising the temperature to 65 ℃, and preserving the heat for 60 min;
after the saccharification is finished, heating to 75 ℃ for wort filtration and washing to obtain wort;
during the wort boiling process, 3 times of hops are added, 1 time of hops of Williamson, Tainan Ge or Xichu is added respectively when the wort is boiled for 10min, 50min and 60min, the addition amounts are respectively 5kg/kL, 5kg/kL and 6kg/kL, and wort rotary precipitation is carried out after the wort boiling is finished;
cooling wort, charging oxygen into fermentation tank, adding US-05 yeast, fermenting at 20 deg.C for 5 days, adding 2kg/kL of Sichu flos Lupuli;
cooling the liquor to 0 deg.C after the liquor is mature, cold storing, centrifuging, bottling, sterilizing, and packaging to obtain the final product.
Comparative example 2
Taking folium Artemisiae Argyi malt (90% of the total amount of the raw materials), ruby caramel malt (10% of the total amount of the raw materials) and water as main raw materials, crushing the raw materials, adding into a saccharifying pot, mixing according to the ratio of material to water of 1:3.5, keeping the temperature at 50 ℃ for 30min, then heating to 68 ℃ and keeping the temperature for 60 min;
after the saccharification is finished, heating to 75 ℃ for wort filtration and washing to obtain wort;
during the wort boiling process, adding hops for 4 times, respectively adding hops Stirling, Qinuke or subm-ephedra for 1 time when the wort is boiled for 0min, 10min, 50min and 60min, wherein the addition amounts are respectively 3kg/kL, 5kg/kL and 6kg/kL, and carrying out wort rotary precipitation after the wort is boiled;
cooling wort, charging oxygen into fermentation tank, adding S-33 yeast, fermenting at 18 deg.C for 7 days, adding 2kg/kL flos Lupuli of Simuraceae;
cooling the liquor to 0 deg.C after the liquor is mature, cold storing, filtering, bottling, sterilizing, and packaging to obtain the final product.
Comparative example 3
Taking Vienna malt (accounting for 92 percent of the total amount of the raw materials), burnt malt (accounting for 8 percent of the total amount of the raw materials) and water as main raw materials, crushing the raw materials, adding the crushed raw materials into a saccharifying pot, mixing the crushed raw materials and the water according to the ratio of 1:3.8, keeping the temperature at 52 ℃ for 30min, then heating to 67 ℃ and keeping the temperature for 60 min;
after the saccharification is finished, heating to 75 ℃ for wort filtration and washing to obtain wort;
during the wort boiling process, adding 3 times of hops, respectively adding 1 time of hops Simuraceae, Cascade or Linum usitatissimum at the time of boiling for 10min, 60min and 70min at the end of boiling, wherein the addition amounts are respectively 4kg/kL, 5kg/kL and 6kg/kL, and performing wort rotary precipitation after the boiling;
cooling wort, charging oxygen into fermentation tank, adding BE-134 yeast, fermenting at 20 deg.C for 8 days, adding Moses hops with addition of 1 kg/kL;
cooling the liquor to 0 deg.C after the liquor is mature, cold storing, centrifuging, bottling, sterilizing, and packaging to obtain the final product.
Comparative example 4: brewing method of malt beer rich in hops fragrance
Raw materials: brewing whole malt, wherein 94% of the whole malt is light barley malt, 6% of the whole malt is Munich type II malt, the malt chroma is 3.65EBC and 27EBC respectively, and the leaching rate is 77%; the brewing water is natural strontium-containing weakly alkaline mineral water, is directly used for beer brewing after sand filtration, and has the pH value of 7.8, the strontium content of 0.45mg/L and the calcium carbonate hardness of 160 mg/L; adopting 3 varieties of 90-type granular hops which are Columbus, Stirling and Cascade respectively; the yeast is active dry yeast Safale US-05 of Fermentis company;
preparing wort: adding saccharifying feed water with the amount 2.96 times of the amount of malt, heating the water to 38 ℃, adding feed, adjusting the pH value of the saccharified mash to 5.4-5.6 by using lactic acid or hydrochloric acid, performing heat preservation for 20min at 52 ℃ and 30min at 66 ℃ respectively by using a single mash leaching and saccharifying method, heating to 78 ℃, introducing the saccharified mash into a filter tank, performing static pressure filtration on the wort by using the filter tank, filtering the wort to a boiling pot, determining the degree of washing grains according to the expected yield of the chilled wort and the evaporation intensity in the boiling process, boiling the wort for 90min, transferring the wort to a rotary precipitation tank, standing for 20min, cooling to 15-16 ℃ by using a plate heat exchanger ice water, and setting the concentration of the wort to 16 DEG P;
fermentation: and (3) performing high-temperature fermentation by adopting a cylindrical conical fermentation tank, wherein the preset fermentation temperature is 18 ℃. Introducing yeast liquid and the cold wheat juice into a fermentation tank, naturally raising the temperature to a preset fermentation temperature at the initial stage, naturally raising the temperature to 5 DEG P after open fermentation for 3-5 d, sealing the fermentation tank and naturally raising the pressure to 0.12-0.16 MPa at the moment, and gradually lowering the temperature to 0 ℃ for wine storage for more than 30d when the diacetyl content in the fermentation liquid is reduced to 0.1 mg/L;
hop addition: adding granular hops for 3 times, adding Columbus hops 100g/hL when wort is boiled for 10min for 1 time, adding Cascade hops 198g/hL 5min before boiling for 2 times, adding Stirling hops 27g/hL 3 times before fermentation liquor apparent sugar degree is reduced to 5 ° P and tank sealing;
filling: after 30 days of wine storage, the yeast content in the fermentation liquor is not higher than 1 x 106～3×106And (5) filling the fermentation liquor primary pulp at each mL, and performing pasteurization to obtain the finished wine.
TABLE 1 comparison of key indices of hop-flavoured IPA beer prepared in inventive examples 1-5 with other IPA beer
By comparing the examples 1-5 with the comparative examples 1-4 (table 1), the hop-aroma IPA beer (24-30EBC) prepared by the brewing method provided by the invention is higher than the beer chromaticity in the comparative examples 1-4, and the hop aroma components of the hop-aroma IPA beer prepared by the invention are obviously higher than the hop aroma component content shown in the comparative examples 1-4, and the alcohol ester ratio is reasonable, so the hop-aroma IPA beer prepared by the method provided by the invention has charming amber red color, rich hop aroma and fruit aroma, harmonious alcohol ester aroma, mellow taste, simple and easy operation of the brewing method, low cost and good product typicality.
Claims (9)
1. The wine-fragrance IPA beer is characterized in that the beer is prepared by saccharification and fermentation by adopting ale malt and burnt malt as raw materials, wherein the original wort concentration of the beer is 12-15 DEG P, the alcoholic strength is more than or equal to 5.0% vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC; the hop aroma component content of the beer is 200-300 mu g/L, and the wheat aroma substance 2-acetylpyrrole content is 150-200 mu g/L.
2. The hop-aroma IPA beer as claimed in claim 1 wherein said malt comprises 80-90% of the raw material and malt having a burnt aroma comprises 10-20% of the raw material.
3. The hop-flavoured IPA beer according to claim 1, wherein said ale malt has a colour of 6 to 8EBC and the burnt malt has a colour of 50 to 90 EBC.
4. A method of preparing a bouquet-scented IPA beer according to any of the claims 1-3 comprising the steps of:
selecting folium Artemisiae Argyi and burnt folium Hordei Germinatus as main raw materials, pulverizing, adding into saccharifying pot, adding water, mixing at a ratio of 1:3-1:4, and saccharifying at 48-68 deg.C for two stages;
after saccharification is finished, heating to 76-80 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
boiling the wort, adding hops for 3 times in the boiling process, wherein the addition amounts are respectively 2-4kg/kL, 3-5kg/kL and 6-8kg/kL, carrying out rotary precipitation on the wort after boiling, and adding hops for 2 times in the rotary precipitation process, wherein the addition amounts are respectively 2-4kg/kL and 3-5 kg/kL;
cooling wort, oxygenating into a fermentation tank, adding fermentation yeast with the addition amount of 0.8-1.5kg/kL, and fermenting at the main fermentation temperature of 18-22 ℃;
cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain the final product.
5. The method according to claim 4, wherein the two-stage saccharification process comprises a first stage saccharification at 48-52 ℃ and 20-40min and a second stage saccharification at 63-68 ℃ and 60-70 min.
6. The method according to claim 4, wherein the wort boiling step is carried out for a boiling time of 60-65min and a boiling intensity of 7-9%.
7. The method of claim 4, wherein the step of adding hops 3 times in the wort boiling step comprises:
adding flos Lupuli respectively at initial boiling, at later stage of boiling for 50-55min and at final boiling for 60-65 min.
8. The method according to claim 4, wherein the hop added in the boiling step is selected from the group consisting of Kascat, Shikuwa, gold, Barbary, and Simuraceae; the hop added in the wort whirlpool precipitation step is Kascat, Shiji, Xichu, Chunqiu or Simme.
9. The process according to claim 4, wherein the yeast added in the fermentation step is S-04, US-05, London classical, ESB Elsinoe or Ale-514.
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Application publication date: 20200313 Assignee: Tsingtao Brewery Shanghai Minhang Co., Ltd. Assignor: TSINGTAO BREWERY Co.,Ltd. Contract record no.: X2023980037608 Denomination of invention: Hop flavored IPA beer and its preparation method Granted publication date: 20211022 License type: Common License Record date: 20230704 Application publication date: 20200313 Assignee: QINGDAO BEER XI'AN HANS GROUP CO.,LTD. Assignor: TSINGTAO BREWERY Co.,Ltd. Contract record no.: X2023980037617 Denomination of invention: Hop flavored IPA beer and its preparation method Granted publication date: 20211022 License type: Common License Record date: 20230706 |
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