CN110878242A - Bouquet-flavored IPA beer malt formula, beer obtained by same and preparation method thereof - Google Patents
Bouquet-flavored IPA beer malt formula, beer obtained by same and preparation method thereof Download PDFInfo
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Abstract
The invention provides a hop-aroma IPA beer malt formula, beer obtained by the same and a preparation method thereof, belongs to the technical field of beer brewing, and can solve the problems that IPA beer prepared by the traditional method has green hop aroma, uncomfortable pungent aroma, bitter taste, covered malt aroma and the like. The malt selected in the hop-aroma IPA beer malt formula is Aier malt matched with burnt malt, wherein the chroma of the selected Aier malt is 6-8EBC, and the chroma of the burnt malt is 50-90 EBC; the beer wort prepared by the formula has the concentration of 12-15 degrees P, the alcoholic strength of more than or equal to 5.0% vol, the chroma of 24-30EBC and the bitter taste quality of 30-50 EBC. The malt formula provided by the invention can be applied to the actual production of the liquor-fragrance IPA beer.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to a hop-aroma IPA beer malt formula, beer obtained by the formula and a preparation method of the beer.
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 is blended and coordinated with the wheat flavor, 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 beer combines the aroma of hops and the wheat aroma by reasonably matching the use amounts of scorched aroma malt and hops and adopting a proper saccharification fermentation process, and has the characteristics of strong aroma and fruit aroma of the hops, obvious bitter feeling, sweet aftertaste and the like.
In order to achieve the aim, the invention provides a hop-aroma IPA beer malt formula, the beer and a preparation method thereof, wherein the malt selected in the formula adopts El malt matched with burnt malt, wherein the chromaticity of the El malt is 6-8EBC, and the chromaticity of the burnt malt is 50-90 EBC; the content of the Aier malt is 80-90% of the selected malt, and the content of the burnt malt is 10-20% of the selected malt.
Preferably, the prepared hop aromatic IPA beer has the hop aromatic component content of 200-300 mu g/L and the wheat aromatic substance 2-acetyl pyrrole content of 150-200 mu g/L.
The invention also provides a method for preparing the hop-fragrance IPA beer by utilizing the hop-fragrance IPA beer malt formula, 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.
The invention also provides the hop-aroma IPA beer prepared by the method according to the technical scheme, wherein the concentration of the original wort is 12-15 degrees P, the alcoholic strength is more than or equal to 5.0 percent vol, the chroma is 24-30EBC, and the bitter quality is 30-50 EBC.
Compared with the prior art, the invention has the advantages and positive effects that:
1. the formula of the wine-flower-fragrance IPA beer provided by the invention optimizes the formula of reasonably matched malt and hop, so that the hop fragrance and the malt fragrance are fused and coordinated, the prepared beer is in an attractive amber red color, the wine-flower fragrance and the fruit fragrance are rich, the bitter taste is obvious and is accompanied by aftertaste, and the taste is obviously different from that of the following fermented beer;
2. the brewing method of the hop-fragrant IPA beer provided by the invention is simple and easy to operate, and the cost is lower;
3. the hop aroma component content of the hop aroma IPA beer provided by the invention is 200-300 mu g/L, and the content of the wheat aroma substance 2-acetylpyrrole is 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 malt formula, wherein the malt selected in the formula adopts El malt matched with burnt malt, wherein the chroma of the El malt is 6-8EBC, and the chroma of the burnt malt is 50-90 EBC; the content of the Aier malt is 80-90% of the selected malt, and the content of the burnt malt is 10-20% of the selected malt.
The hop-aroma IPA beer provided in the above embodiment is made from whole wheat, and the selected malt mainly comprises El malt, and is matched with burnt malt, wherein the El malt accounts for 80-90% of the content of the selected malt, and the burnt malt accounts for 10-20% of the content of the selected malt; in addition, the beer formula does not need to use rice, corn and other auxiliary materials, the preparation of the flower-fragrance IPA beer also needs to be combined with the specifically limited requirements of the original wort concentration, the alcoholic strength, the chroma, the bitter quality and the like of the beer to prepare the beer which has the characteristics of rich hop fragrance, harmonious hop fragrance and wheat fragrance, bitter taste accompanied with aftertaste and the like, and the problems that the IPA beer prepared by the traditional method has green hop fragrance, covered malt fragrance and the like are solved.
Furthermore, the above examples used ales malt and burnt malt for the reason that: the chromaticity and the wheat flavor of the selected malts are slightly higher than those of the pilsner malts used in common light beer, and the aim is to improve the mellowness of the beer body; the burnt malt is the malt with relatively low chroma, so that the beer color and the wheat flavor are improved, and the excessive burnt flavor of the beer can be avoided; meanwhile, the chromaticity of malt is limited, for example, the chromaticity of the Elmalt is 6-8EBC, wherein the chromaticity of the Elmalt can be selected from 6EBC, 7EBC, 8EBC and other numerical values, or any numerical value in the range; the color of the burnt malt is 50-90EBC, and 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, and the invention is within the protection scope.
In a preferred embodiment, the prepared hop IPA beer has the hop aroma component content of 200-300 μ g/L and the 2-acetylpyrrole content of the wheat aroma substance of 150-200 μ g/L.
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.
The embodiment of the invention also provides a method for preparing the hop-aroma IPA beer by using the hop-aroma IPA beer malt formula in the embodiment, 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;
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 above 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 the values of 50min, 51min, 52min, 53min, 54min or 55min, and the final boiling time can be selected from the values of 60min, 61min, 62min, 63min, 64min or 65min, so as to retain the hop aroma substances as much as possible and avoid the influence of the loss of the hop aroma on the flavor and taste of the final beer product; the reason for selecting the main fermentation temperature of 18-22 ℃ for fermentation is that the fruit-flavor ester flavor substances can be generated at the temperature, and the main fermentation temperature can achieve ideal effects by selecting the values of 18 ℃, 19 ℃, 21 ℃ or 22 ℃ and the like.
In a preferred embodiment, the wort boiling step is carried out for 60-65min and the boiling intensity is 7-9%.
In a preferred embodiment, 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.
In a preferred embodiment, the variety of hops added in the boiling step is lascate (Cascade), century (Centernial), West Chu (Citra), gold (Golding), Barbary West (Palisade), or Simme family (Simcoe); the varieties to which hops are added in the wort whirlpool precipitation step are lascate (Cascade), century (Centennal), West Chu (Citra), spring and autumn (Equinox) or Simme family (Simcoe).
In a preferred embodiment, the yeast added in the fermentation step is S-04, US-05, London classical, ESB Elaeagnus or Ale-514.
The embodiment of the invention also provides the hop-fragrant IPA beer prepared by the method, the original wort concentration of the beer is 12-15P, the alcoholic strength is more than or equal to 5.0 vol%, the chroma is 24-30EBC, the bitter taste quality is 30-50EBC, the beer has the characteristics of rich 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.
In order to more clearly and in detail describe the hop-aroma IPA beer malt formulation, the resulting beer and the method of making the same provided in the examples of the present invention, reference will now be made to the following 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 yeast S-04, and fermenting at a main fermentation temperature of 18 ℃;
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 the wort, oxygenating into a fermentation tank, adding yeast US-05, and fermenting at a 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, charging oxygen into fermentation tank, adding yeast ESB Erythrocymus, 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, oxygenating into a fermentation tank, adding yeast Mauribrew Ale-514, 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 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, charging oxygen into fermentation tank, adding yeast ESB Erythrocymus, and fermenting at 22 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.
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 106When the fermentation liquor is about 3 multiplied by 106 per mL, the primary fermentation liquor is filled and pasteurized to obtain the finished product wine.
TABLE 1 comparison of key indices of hop-flavoured IPA beer prepared in inventive examples 1-5 with other IPA beer
| Variety of (IV) C | Chroma (EBC) | Alcohol content (% vol) | Alcohol ester ratio | Hop aroma component (mu g/L) |
| Examples 1 to 5 | 24-30 | 5.1-6.5 | 4.3-4.8 | 200-300 |
| Comparative example 1 | 22 | 6.7 | 4.2 | 176 |
| Comparative example 2 | 20 | 6.9 | 4.0 | 207 |
| Comparative example 3 | 18 | 6.2 | 4.8 | 187 |
| Comparative example 4 | 12.5 | 6.5 | 5.0 | 171 |
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 formula of the hop-aroma IPA beer malt is characterized in that the malt selected in the formula adopts El malt matched with burnt malt, wherein the chroma of the El malt is 6-8EBC, and the chroma of the burnt malt is 50-90 EBC; the content of the Aier malt is 80-90% of the selected malt, and the content of the burnt malt is 10-20% of the selected malt.
2. The formula of the hop IPA beer malt as claimed in claim 1, wherein the prepared hop IPA beer has a hop aroma component content of 200-300 μ g/L and a 2-acetylpyrrole content of 150-200 μ g/L.
3. A method of making a hop-flavored IPA brewer using the hop-flavored IPA brewer malt formulation of claim 1 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.
4. The method of claim 3, wherein the two-stage saccharification process comprises a first stage saccharification at 48-52 ℃ and an incubation for 20-40min and a second stage saccharification at 63-68 ℃ and an incubation for 60-70 min.
5. The method according to claim 3, wherein the wort boiling step is carried out for a boiling time of 60-65min and a boiling intensity of 7-9%.
6. The method of claim 3, 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.
7. The method according to claim 3, wherein the hop added in the boiling step is of the cultivar Cascade, century, Xichu, gold, Barre, or Simme; the hop added in the wort whirlpool precipitation step is Kascat, Shiji, Xichu, Chunqiu or Simme.
8. The process according to claim 3, wherein the yeast added in the fermentation step is S-04, US-05, London classical, ESB Elsinoe or Ale-514.
9. A hop-aroma IPA beer prepared by the method of any one of claims 3-8 having a beer wort concentration of 12-15P, an alcohol content of 5.0% vol or more, a color of 24-30EBC and a bitter taste quality of 30-50 EBC.
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| CN116396815A (en) * | 2022-12-29 | 2023-07-07 | 重庆嘉威啤酒有限公司 | Preparation method of Chinese light beer |
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