CN112048403B - Production method of social IPA beer - Google Patents
Production method of social IPA beer Download PDFInfo
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- CN112048403B CN112048403B CN202010928438.1A CN202010928438A CN112048403B CN 112048403 B CN112048403 B CN 112048403B CN 202010928438 A CN202010928438 A CN 202010928438A CN 112048403 B CN112048403 B CN 112048403B
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
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- 238000000034 method Methods 0.000 claims abstract description 21
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- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
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- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001424 calcium ion Inorganic materials 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 239000011630 iodine Substances 0.000 claims description 3
- 229910052740 iodine Inorganic materials 0.000 claims description 3
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- OYPRJOBELJOOCE-IGMARMGPSA-N Calcium-40 Chemical compound [40Ca] OYPRJOBELJOOCE-IGMARMGPSA-N 0.000 claims description 2
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- 238000009826 distribution Methods 0.000 claims 1
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 4
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Images
Classifications
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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
- C12C11/00—Fermentation processes for beer
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/001—Processes for the treatment of water whereby the filtration technique is of importance
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/44—Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis
- C02F1/441—Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis by reverse osmosis
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2101/00—Nature of the contaminant
- C02F2101/10—Inorganic compounds
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2101/00—Nature of the contaminant
- C02F2101/10—Inorganic compounds
- C02F2101/20—Heavy metals or heavy metal compounds
- C02F2101/203—Iron or iron compound
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/007—Contaminated open waterways, rivers, lakes or ponds
Abstract
A production method of social IPA beer comprises the following steps: s1: crushing the raw materials; s2: saccharifying; s3: filtering; s4: boiling, and adding flos Lupuli; after boiling, pumping the wort into a cyclone sedimentation tank, standing, settling and cooling the wort; wherein, the method also comprises a hop adding process; s5: fermenting; s6: and after centrifugal treatment, filling to obtain a finished product. In the invention, the social IPA beer is golden yellow in color, 4.5% alcoholic strength, 18 BU bitterness value and 11-degree P original wort concentration, and is low-alcohol IPA beer; the most outstanding characteristics of the wine are that the wine retains the aroma of the strong hops of the IPA beer, and simultaneously has balanced alcoholic strength and beer bitterness, the wine body is light and harmonious, and the drinking suitability is higher.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to a production method of social IPA beer.
Background
IPA (india paleleale, indian ale) is the most popular traditional fine-brewed beer today, but this beer is not derived from india, but from uk, a high-alcoholicity, high-bitterness value beer exported to india.
IPA originated in the early eighteenth century where english would prefer to drink their own beer everyday compared to indian water during the domination period, but to transport beer from uk to india requires long trips of several months, with two equatorial crossings, so the early english porter and light ale beer never survived time and temperature tests. Therefore, although the english people want to transport the beer for a long time without deterioration, they want to use hop as a natural preservative as well as sterilization and anti-inflammation, so that the shelf life is prolonged by adding a large amount of hop, and unexpectedly because of their unique style, indian light ale has been shaped and rapidly popularized in the uk.
Session IPA is also called social IPA or light IPA, and is also called party IPA.
Social IPA is a new member of IPA family, which is essentially low-alcohol IPA, with alcohol content lower by 3.5-5.0% Vol, lighter bitter taste 20-30BU, proper bitter taste, light body, and strong fruit flavor compared to most other IPA beers. The most outstanding characteristics of the social IPA are that the IPA is kept for fragrant hops fragrance, and meanwhile, the social IPA has balanced alcoholic strength and beer bitterness, and the drinking degree is higher. Social IPA may be a good choice for sweet and bitter-phobic young people, and may be more desirable for young chinese consumers.
Disclosure of Invention
Objects of the invention
In order to solve the technical problems in the background art, the invention provides a production method of social IPA beer, which not only retains the fragrance of strong IPA hops, but also has balanced alcoholic strength and beer bitterness, and has light and harmonious wine body and higher drinking suitability.
(II) technical scheme
In order to solve the problems, the invention provides a production method of social IPA beer, which comprises the following steps: s1: crushing the raw materials;
s2: saccharifying;
s3: filtering;
s4: boiling, adding hops; after boiling, pumping the wort into a cyclone sedimentation tank, standing, settling and cooling the wort;
the hop adding process comprises the following steps:
adding for the first time: boiling the pot for 5min;
and (3) adding for the second time: boiling in a boiler for 40min;
and (3) adding for the third time: boiling the pan for 5min before the end of boiling;
fourth addition: a cyclone sedimentation tank is arranged 5min before wort is fed;
s5: fermenting;
s6: and after centrifugal treatment, filling to obtain a finished product.
Preferably, the starting materials comprise:
pale ale malt: the chroma is 5.0EBC;
crystal burnt malt: the chroma is 120EBC;
hara-dow bitter flower: 6.3 percent of alpha-acid and 0.80ml/100g of hop oil;
kaskat fragrant flower: 5.9% of alpha-acid, hop oil: 1.40ml/100g;
yeast: s-04;
brewing water: the conductivity is 10us/cm;
wherein the mass ratio of the light color Elmalts to the crystal burnt malt is (90-95): (5-10); the yeast is active dry yeast.
Preferably, light-color malts and crystal scorched malt are mixed and crushed; the roller spacing is 0.35-0.50mm, and the pulverizing time is 25min.
Preferably, in S2, brewing water is added to the pulverized mix and heated;
firstly, keeping the temperature at 45 ℃ for 15min; then, preserving the heat for 40min at the temperature of 52 ℃; secondly, preserving the heat for 60min at the temperature of 64 ℃; then, preserving the heat for 10min at the temperature of 72 ℃; finally, heating to 78 ℃; wherein, after the iodine reaction is completed, the temperature is raised; the temperature rise rate was 1 ℃/min.
Preferably, the pH value of mash of the mash kettle is 5.40-5.60; the calcium ion concentration is 40-60mg/L, and the food grade calcium sulfate and calcium chloride are 60% and 40%.
Preferably, in S3, filtration is performed using a filtration tank; wherein, after the saccharified mixture is refluxed to be clear, the filtration is started; firstly, filtering for 10min, and detecting the concentration of the first wort, wherein the concentration of the first wort is 2.0-2.5 degrees P higher than that of the settled wort; then, washing the grains after exposing the grain layer; the method comprises two times of washing the grains, wherein the grain washing water is distributed with 1:2, the residual sugar is controlled to be 2.0-2.5%, the pH value of the grain washing water is 5.4-5.6, and the total filtering time is controlled within 180 min.
Preferably, in S4, the material is put into a boiling pot, and the processing process is as follows: firstly, dynamically boiling for 60min under low pressure, wherein the pre-boiling is carried out for 8min under normal pressure, and dynamic six cycles are carried out for 42min totally under the pressure of 0.05-0.15Mpa; finally, boiling for 10min under normal pressure; boiling intensity is 4.0-5.0%, and zinc sulfate 1ppm and calcium sulfate 10ppm are added into the boiling pot; wherein the concentration of the shaping wort is 11.2 ° P, the amount of wort is 300HL, and the pH value is 5.4-5.6.
Preferably, in S4, the standing process is 20min.
Preferably, in S5: the fermentation process comprises the following steps:
s51: after the wort is whirled and precipitated for 25min, cooling to 18 ℃; the cooling speed is 1 ℃/min; and oxygenating the wort by 10-12ppm;
s52: inoculating yeast with the inoculation amount of 0.4-0.8%; the inoculation temperature is 18 ℃; then naturally heating to 20 ℃, and then carrying out fermentation reduction;
s53: mixing sterile water or wheat juice 10 times of yeast weight with dry yeast, standing for 30min to obtain yeast emulsion; inoculating the yeast emulsion into a fermentation tank;
s54: measuring the sugar degree of the full can at intervals of 8h until the can is sealed;
s55: deslagging; filling the tank for 24h and 48h, discharging the condensed solid once every 3 days when the temperature is reduced to 0 ℃, storing the wine for more than 1 month, and discharging once every week;
s56: reducing diacetyl;
sealing the tank when the sugar degree is reduced to 3.8-4.0 ℃ P, and keeping the tank pressure at 0.10-0.12Mpa;
detecting diacetyl 3 days after can sealing, and cooling to-1-0 deg.C at a rate of 0.1-0.3 deg.C/h when diacetyl content is less than 0.08 mg/L;
s57: storing the wine; storing the wine at 0 deg.C for more than 14 days, and maintaining the pressure of the tank at 0.08-0.10MPa.
In the invention, the social IPA is golden yellow in color, 4.5% of alcoholic strength, 18 BU bitter taste and 11-degree P original wort concentration, and is low-alcohol IPA; the most prominent characteristic is that the IPA strong-fragrance hops aroma is kept, and simultaneously, the wine has balanced alcoholic strength and beer bitterness, the wine body is light and harmonious, the drinkability degree is higher, the wine is a good IPA wine which is imported, and audience objects of the wine are 'beer powder' of industrial beer and young people.
In the present invention, the brewing water is treated. The alkalinity of the yellow river old sidewalk water is extremely high, the concentration of calcium, magnesium and iron ions is high, beer brewing is not facilitated, and a brewing water treatment system comprising a cartridge filter, an activated carbon filter, reverse osmosis filtration and a fine filter is adopted. The raw water has the conductivity of 800us/cm, the effluent conductivity is less than 10us/cm after being treated by the filtering system, the desalination rate reaches more than 98 percent, and the raw water meets the treatment requirement of the brewing water.
Drawings
FIG. 1 is a schematic flow chart of a method for producing social IPA beer according to the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail with reference to the accompanying drawings in conjunction with the following detailed description. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
As shown in FIG. 1, the present invention provides a method for producing a social IPA beer, comprising the following steps:
s1: raw material crushing
S2: saccharifying;
s3: filtering;
s4: boiling, adding hops; after boiling, pumping the wort into a cyclone precipitation tank, standing, precipitating and cooling the wort;
the hop adding process comprises the following steps:
first addition: boiling the pot for 5min;
and (3) adding for the second time: boiling in a boiler for 40min;
and (3) adding for the third time: boiling the pot for 5min before boiling;
fourth addition: a cyclone sedimentation tank is arranged 5min before wort is fed;
s5: fermenting;
s6: and after centrifugal treatment, filling to obtain a finished product.
In an alternative embodiment, the feedstock comprises:
pale ale malt: the chroma is 5.0EBC;
crystal burnt malt: the chroma is 120EBC;
hara-dow bitter flower: 6.3 percent of alpha-acid and 0.80ml/100g of hop oil;
kaskat fragrant flower: 5.9 percent of alpha-acid and 1.40ml/100g of hop oil;
yeast: s-04;
brewing water: the conductivity is 10us/cm;
wherein the mass ratio of the light color Elmalts to the crystal burnt malt is (90-95): (5-10); the yeast is active dry yeast.
It should be noted that: social IPA physical and chemical detection results:
chroma: 16 EBC; bitterness value: 18 BU; concentration of raw wort: alcohol content at 11 ° P: 4.5% vol
Social IPA sensory rating: appearance: golden yellow; the foam is rich, fine, smooth and lasting, and the cup is hung; tasting: the wine has obvious ester fragrance, fresh and moderate bitter taste, is fresh and easy to drink, and is light and harmonious;
in conclusion, the social IPA is golden yellow in color, 4.5% in alcohol content, 18 BU in bitterness value and 11-degree P original wort concentration, and is low-alcohol IPA; the most prominent characteristic is that the IPA strong-fragrance hops aroma is kept, and simultaneously, the wine has balanced alcoholic strength and beer bitterness, the wine body is light and harmonious, the drinkability degree is higher, the wine is a good IPA wine which is imported, and audience objects of the wine are 'beer powder' of industrial beer and young people.
In an alternative embodiment, light color Elegano malt, crystal burnt malt, are mixed and crushed; the roller spacing is 0.35-0.50mm, and the pulverizing time is 25min. The crushing effect is good, and the subsequent fermentation quality is convenient to improve.
In an alternative embodiment, in S2, brewing water is added to the pulverized mix and heated;
firstly, keeping the temperature at 45 ℃ for 15min; then, preserving the heat for 40min at the temperature of 52 ℃; secondly, preserving the heat for 60min at the temperature of 64 ℃; then, preserving the heat for 10min at the temperature of 72 ℃; finally, heating to 78 ℃; wherein, after the iodine reaction is completed, the temperature is raised; the temperature rise rate is 1 ℃/min.
In an alternative embodiment, the mash of the mash kettle has a pH of 5.40-5.60 during mashing; the calcium ion concentration is 40-60mg/L, and the calcium sulfate contains 60% of food-grade calcium sulfate and 40% of calcium chloride.
It should be noted that, the machining precision is controlled, and the production quality is guaranteed to be the best.
In an alternative embodiment, in S3, filtration is performed using a filtration tank;
wherein, after the saccharified mixture is refluxed to be clear, the filtration is started;
firstly, filtering for 10min, and detecting the concentration of the first wort, wherein the concentration of the first wort is higher than the concentration of the setting wort by 2.0-2.5 DEG P;
then, washing the lees after exposing the lees layer; the method comprises two times of washing the grains, wherein the grain washing water is distributed with 1:2, the residual sugar is controlled to be 2.0-2.5%, the pH value of the grain washing water is 5.4-5.6, and the total filtering time is controlled within 180 min.
It should be noted that the filtering effect is optimal, and the processing quality of the product is improved.
In an alternative embodiment, in S4, the material is placed in a boiling pot, and the process is as follows:
firstly, dynamically boiling for 60min under low pressure, wherein the pre-boiling is carried out for 8min under normal pressure, and dynamic six cycles are carried out, wherein the total time is 42min, and the pressure is 0.05-0.15Mpa;
finally, boiling for 10min under normal pressure; boiling intensity is 4.0-5.0%, and zinc sulfate 1ppm and calcium sulfate 10ppm are added into the boiling pot;
wherein the concentration of the settled wort is 11.2 ° P, the wort amount is 300HL, and the pH value is 5.4-5.6.
In S4, the standing process is 20min.
In an alternative embodiment, in S5: the fermentation process comprises the following steps:
s51: after the wort is whirled and precipitated for 25min, cooling to 18 ℃; the cooling speed is 1 ℃/min; and oxygenating the wort by 10-12ppm;
s52: inoculating yeast with the inoculation amount of 0.4-0.8%; the inoculation temperature is 18 ℃; then naturally heating to 20 ℃, and then carrying out fermentation reduction;
s53: mixing sterile water or wheat juice 10 times of yeast weight with dry yeast, standing for 30min to obtain yeast emulsion; inoculating yeast emulsion into a fermentation tank;
s54: measuring the sugar degree of the can at intervals of 8h until the can is sealed;
s55: deslagging; filling the tank for 24h and 48h, discharging the condensed solid once every 3 days when the temperature is reduced to 0 ℃, storing the wine for more than 1 month, and discharging once every week;
s56: reducing diacetyl;
sealing the tank when the sugar degree is reduced to 3.8-4.0 ℃ P, and keeping the tank pressure at 0.10-0.12Mpa;
detecting diacetyl 3 days after can sealing, and cooling to-1-0 deg.C at a rate of 0.1-0.3 deg.C/h when diacetyl content is less than 0.08 mg/L;
s57: storing the wine; storing the wine at 0 deg.C for more than 14 days, and maintaining the pressure of the tank at 0.08-0.10MPa.
It is required to be noted that the fermentation process is more scientific, and the production quality is improved.
In an alternative embodiment, the light color Elegar malt is 4250kg, the crystal burnt malt is 250kg, and the total amount of raw materials is 4500kg; in the hop adding process, 3kg is added for the 1 st time, 8kg is added for the 2 nd time, 3kg is added for the 3 rd time, and 6kg is added for the 4 th time, and 20kg of hops are added in total.
In summary, in the present invention, the brewing water is treated. The alkalinity of the yellow river old sidewalk water is extremely high, the concentration of calcium, magnesium and iron ions is high, beer brewing is not facilitated, and a brewing water treatment system comprising a cartridge filter, an activated carbon filter, reverse osmosis filtration and a fine filter is adopted. The raw water has the conductivity of 800us/cm, the effluent conductivity is less than 10us/cm after being treated by the filtering system, the desalination rate reaches more than 98 percent, and the raw water meets the treatment requirement of the brewing water.
In the invention, the hop adding process is adopted. According to the flavor characteristics of the social IPA, the hop varieties, the variety combinations, the adding modes, the adding time and the adding quantity are reasonably selected. The social IPA beer selects two world top-grade hops of Hara-tao bitter flower and Cascade fragrant flower, and adopts four-time adding process of a boiling pot and a rotary precipitation tank, so as to obtain strong hop fragrance and moderate bitter taste.
In the invention, the social IPA process is optimized, the social IPA is low-alcohol IPA beer, the strong stimulation of traditional IPA high-concentration wort, high alcohol content and high bitter taste to oral taste buds is avoided, and the social IPA beer is characterized by fresh and moderate bitter taste, light and light wine body and no loss of layered entrance experience. The lower alcohol content brings higher drinking suitability, and the alcohol content and the beer bitterness are balanced mutually, so that the drinking suitability of the social IPA is higher. Aiming at the requirements of low concentration, low alcoholic strength, low bitter taste and taste style, the saccharification and fermentation process is designed and optimized.
The invention has the production amplification technology. And (3) producing social IPA on the fine brewing equipment for thin film rice cultivation at 1m, carrying out production amplification after the expected effect is achieved, transplanting and amplifying the production process for thin film rice cultivation at 1m to the saccharification equipment for thin film rice cultivation at 30m, and achieving the expected effect through production verification.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explaining the principles of the invention and are not to be construed as limiting the invention. Therefore, any modification, equivalent replacement, improvement and the like made without departing from the spirit and scope of the present invention should be included in the protection scope of the present invention. Further, it is intended that the appended claims cover all such variations and modifications as fall within the scope and boundaries of the appended claims or the equivalents of such scope and boundaries.
Claims (5)
1. A production method of social IPA beer is characterized by comprising the following steps:
s1: crushing the raw materials; the raw materials comprise:
pale ale malt: the chroma is 5.0EBC; 4250kg of pale ale malt;
crystal burnt malt: the chroma is 120EBC; 250kg of crystal scorched malt;
s2: saccharifying; adding brewing water to the pulverized mixture, and heating;
firstly, keeping the temperature at 45 ℃ for 15min; then, preserving the heat for 40min at the temperature of 52 ℃;
secondly, preserving the heat for 60min at the temperature of 64 ℃; then, preserving the heat for 10min at the temperature of 72 ℃;
finally, heating to 78 ℃;
wherein, after the iodine reaction is completed, the temperature is raised; the temperature rise speed is 1 ℃/min;
s3: filtering;
s4: boiling, and adding flos Lupuli; after boiling, pumping the wort into a cyclone precipitation tank, standing, precipitating and cooling the wort;
the hops are Hara-do bitter flowers: 6.3% of alpha-acid, 0.80ml/100g of hop oil and Cascade fragrant flowers: 5.9 percent of alpha-acid and 1.40ml/100g of hop oil;
yeast: s-04; the yeast is active dry yeast;
brewing water: the conductivity is 10us/cm;
the hop adding process comprises the following steps:
adding for the first time: boiling the pot, and adding 3kg when the pot is boiled for 5min;
and (3) adding for the second time: boiling in a boiler, adding 8kg when boiling for 40min;
and (3) adding for the third time: boiling the pan, and adding 3kg of the mixture 5min before the end of boiling;
fourth addition: 6kg of the wort is added 5min before entering the cyclone precipitation tank;
s5: fermenting; the fermentation process comprises the following steps:
s51: after wort is whirled and precipitated for 25min, cooling is started, and the temperature is cooled to 18 ℃; the cooling speed is 1 ℃/min; and oxygenating the wort by 10-12ppm;
s52: inoculating yeast with the inoculation amount of 0.4-0.8%; the inoculation temperature is 18 ℃; then naturally heating to 20 ℃, and then carrying out fermentation reduction; wherein, sterile water or wort with the weight 10 times of that of the yeast is firstly mixed with the dry yeast uniformly, and the yeast emulsion is obtained after standing for 30 min; inoculating yeast emulsion into a fermentation tank;
s53: measuring the sugar degree of the can at intervals of 8h until the can is sealed;
s54: deslagging; filling the tank for 24h and 48h, discharging the condensed solid once every 3 days when the temperature is reduced to 0 ℃, storing the wine for more than 1 month, and discharging once every week;
s55: reducing diacetyl;
sealing the tank when the sugar degree is reduced to 3.8-4.0P, and maintaining the pressure of the tank at 0.10-0.12Mpa;
detecting diacetyl 3 days after can sealing, and cooling to-1-0 deg.C at a rate of 0.1-0.3 deg.C/h when diacetyl content is less than 0.08 mg/L;
s56: storing the wine; storing wine at 0 deg.C for more than 14 days, and maintaining the pressure of the tank at 0.08-0.10Mpa;
s6: and after centrifugal treatment, filling to obtain a finished product.
2. The method for producing a social IPA beer according to claim 1 wherein in S1, light ale malt, crystal burnt malt are mixed and pulverized; the roller spacing is 0.35-0.50mm, and the pulverizing time is 25min.
3. The method of claim 1, wherein during mashing, the mash of the mash kettle has a pH of 5.40-5.60; the calcium ion concentration is 40-60mg/L, and the calcium sulfate contains 60% of food-grade calcium sulfate and 40% of calcium chloride.
4. The method of producing a social IPA beer according to claim 1 wherein in S3, filtering is performed using a filter tank;
wherein, after the saccharified mixture is refluxed to be clear, the filtration is started;
firstly, filtering for 10min, and detecting the concentration of the first wort, wherein the concentration of the first wort is higher than the concentration of the setting wort by 2.0-2.5 DEG P;
then, washing the lees after exposing the lees layer; the method comprises two times of washing the grains, wherein the distribution ratio of the water for washing the grains is 1:2, the residual sugar is controlled to be 2.0-2.5%, the pH value of the water for washing the grains is 5.4-5.6, and the total filtering time is controlled within 180 min.
5. The method of claim 1, wherein the standing process in S4 is 20min.
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|---|---|---|---|---|
| CN104232388A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for English pale ale |
| CN110878242A (en) * | 2019-12-27 | 2020-03-13 | 青岛啤酒股份有限公司 | Bouquet-flavored IPA beer malt formula, beer obtained by same and preparation method thereof |
| CN111088130A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | Wheat white beer brewing method |
| CN111088131A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | IPA beer brewing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US20150197714A1 (en) * | 2014-01-15 | 2015-07-16 | Greyrock Technology, Inc. | Post-Fermentation Beer Style Generation and Distribution Model |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232388A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for English pale ale |
| CN111088130A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | Wheat white beer brewing method |
| CN111088131A (en) * | 2019-12-16 | 2020-05-01 | 四川君安天源精酿啤酒有限公司 | IPA beer brewing method |
| CN110878242A (en) * | 2019-12-27 | 2020-03-13 | 青岛啤酒股份有限公司 | Bouquet-flavored IPA beer malt formula, beer obtained by same and preparation method thereof |
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Denomination of invention: A Production Method for Social IPA Beer Effective date of registration: 20231205 Granted publication date: 20230131 Pledgee: Shandong juancheng Rural Commercial Bank Co.,Ltd. Pledgor: Lautbach (Heze) Beer Co.,Ltd. Registration number: Y2023980069441 |