CN112063463A - Light red beer and its preparing method - Google Patents
Light red beer and its preparing method Download PDFInfo
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- CN112063463A CN112063463A CN202010995201.5A CN202010995201A CN112063463A CN 112063463 A CN112063463 A CN 112063463A CN 202010995201 A CN202010995201 A CN 202010995201A CN 112063463 A CN112063463 A CN 112063463A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
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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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
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Abstract
The invention provides light red ale and a preparation method thereof, belongs to the technical field of beer, and can solve the technical problem that no light red ale is available at home at present. The light red ale beer is prepared by adopting ale malt, amber malt, dark caramel malt and chocolate malt and adopting the fermentation method, the concentration of the obtained beer original wort is 10-12 DEG P, the alcoholic strength is 4.0-5.5% vol, the chroma is 40-60EBC, the bitter quality is 10-15EBC, and the content of malt fragrance substance 2-acetyl pyrrole in the beer is more than or equal to 260 mu g/L. The invention can be applied to the actual production of the light red ale beer.
Description
Technical Field
The invention belongs to the technical field of beer, and particularly relates to light red ale beer and a preparation method thereof.
Background
In recent years, along with the continuous improvement of living standard of people, beer is more and more popular among people, higher requirements are also put forward on the taste, flavor and type of beer, the beer is required to have good taste and good flavor and characteristic, and the beer is bound to be the inevitable development trend of the beer industry.
There are many styles and types of beer, and color is also one of the important criteria for determining the style and type of beer. At present, in red beer on the market, besides malt, beer is colored by methods of adding fruit juice of red fruit, artificially synthesized caramel, artificial pigment and the like, but the method greatly increases the brewing cost. Therefore, it is an important subject of research by those skilled in the art to improve beer to have an attractive red color, a light and refreshing taste, and a variety of flavors, and to solve the technical problem that there is no light and refreshing red beer in China.
Disclosure of Invention
The invention provides light red beer and a preparation method thereof, the beer has attractive red color and taste, is light and comfortable to drink, has malt burnt aroma, caramel aroma and chocolate aroma, and solves the technical problem that no light red beer exists in China at present.
In order to achieve the purpose, the invention adopts the technical scheme that:
the light red ale beer is prepared by adopting the ale malt, amber malt, dark caramel malt and chocolate malt as raw materials through the fermentation method, the original wort concentration of the beer is 10-12 DEG P, the alcoholic strength is 4.0-5.5% vol, the chroma is 40-60EBC, the bitter quality is 10-15EBC, and the content of malt fragrance substance 2-acetyl pyrrole in the beer is more than or equal to 260 mu g/L.
Preferably, the alcohol ester ratio of the beer is 4.0-5.0, and the content of the malt aroma substance 2-acetyl pyrrole in the beer is 260-360 mu g/L.
Preferably, the raw materials comprise 72-78% of the content of the Elmalts, 12-18% of the content of the amber malts, 4-10% of the content of the dark caramel malts and 1-4% of the content of the chocolate malts.
Preferably, the alexandrite color is 6-8EBC, the amber color is 30-70EBC, the dark caramel color is 200-400EBC, and the chocolate color is 500-800 EBC.
The invention also provides a preparation method of the light red ale according to the technical scheme, which comprises the following steps:
selecting the Allium griffithii malt, the amber griffithii malt, the dark caramel griffithii malt, the chocolate griffithii malt and the water as main raw materials, crushing the raw materials, mixing the raw materials according to the material-water ratio of 1 (3.5-4.0), and carrying out two-stage saccharification at the temperature of 50-68 ℃;
after saccharification, filtering the saccharified mash at 75-78 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process in several times, performing rotary precipitation after boiling, cooling to 18-20 ℃, and simultaneously oxygenating and inoculating the above fermentation yeast for fermentation to obtain beer fermentation liquor;
and filtering the beer fermentation liquor, filling, sterilizing and packaging finished products to obtain the light red ale beer.
Preferably, the two-stage saccharification comprises a first stage saccharification at 50-55 ℃ for 20-40min and a second stage saccharification at 63-68 ℃ for 60-70min, wherein no exogenous enzyme preparation is added in the whole saccharification process.
Preferably, the boiling time is 60-70min, and the boiling evaporation rate is 7-8%.
Preferably, the step of adding the hops or the hop products in the boiling process comprises the following specific steps:
adding hops or hops products at the beginning of boiling, 30-35min and 60-70min after boiling respectively, the addition amounts are 0.5-1kg/kL, 1-2kg/kL and 1-2kg/kL respectively.
Preferably, the hop or hop product is selected from at least one of caskat, guding, guajac, fager and magnum.
Preferably, the oxygenating and inoculating the above fermentation yeast to perform fermentation specifically comprises:
oxygenating the rotary precipitated and cooled wort, controlling dissolved oxygen in wort at 10-12mg/L, inoculating yeast for fermentation, controlling the number of yeast in full tank at 15.0-20.0 × 106The fermentation temperature is 16-22 ℃, the fermentation time is 9-13 days, the cold storage temperature is-2-0 ℃, and the cold storage time is 7-15 days;
the above fermenting yeast is selected from Fermentis S-33, US-05 or Lallemand BRY-97 yeasts.
Compared with the prior art, the invention has the advantages and positive effects that:
1. the invention provides a light red beer and a preparation method thereof, the beer is prepared by adopting the beer malt, amber malt, dark caramel malt and chocolate malt and adopting the fermentation method, the obtained beer has attractive red color and soft taste, is not bitter aftertaste, is light and easy to drink, and simultaneously has malt burnt aroma, caramel aroma and chocolate aroma, thereby solving the technical problem that no light red beer exists in China at present;
2. the invention provides a light red beer and a preparation method thereof, the beer is brewed by 100% barley malt, no auxiliary material is added in the brewing process, the light red beer with malt burnt fragrance, caramel fragrance and chocolate fragrance is finally prepared by reasonably matching the use amount of different malt and adopting a proper saccharification fermentation process, in addition, the preparation process is simple and easy to operate, the beer is not colored by adopting red fruit juice, artificially synthesized caramel, artificial pigment and other modes, the brewing cost of the beer is reduced, and the quality of the beer is ensured.
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 light red ale beer, which is prepared by adopting ale malt, amber malt, dark caramel malt and chocolate malt as raw materials through an upper fermentation method, wherein the original wort concentration of the beer is 10-12 DEG P, the alcoholic strength is 4.0-5.5% vol, the chroma is 40-60EBC, the bitter quality is 10-15EBC, and the content of malt aroma substance 2-acetylpyrrole in the beer is more than or equal to 260 mu g/L, preferably 260-360 mu g/L.
The light red ale beer provided in the above example was made from whole wheat, and the malt selected was mainly ale malt, with amber malt, dark caramel malt and chocolate malt. Wherein the amount of Elmalts 72-78% of the selected malt is selected, and the Elmalts 72, 73, 74, 75, 76, 77, 78% or any value within the above defined ranges are within the scope of the present invention; the content of the amber malt is 12-18% of the selected malt, and the amber malt can be selected from 12, 13, 14, 15, 16, 17, 18% or any value in the above limited range and falls into the protection range of the invention; the content of the dark caramel malt is 4-10% of the content of the selected malt, and 4, 5, 6, 7, 8, 9, 10% of the dark caramel malt or any value in the limited range is within the protection range of the invention; chocolate malt represents 1-4% of the selected malt content, and it is within the scope of the present invention that chocolate malt may be selected to be 1, 2, 3, 4% or any value within the above-defined ranges.
In addition, the beer formula does not need rice, corn and other auxiliary materials, an exogenous enzyme preparation is not added, the beer prepared by combining the specifically limited raw wort concentration, bitter taste quality and chromaticity of the beer and the proportion requirement of the malt fragrance substance 2-acetylpyrrole has attractive red color and luster, is soft in taste, not bitter after eating, light and refreshing and easy to drink, and simultaneously has malt burnt aroma, caramel aroma and chocolate aroma, so that the technical problem that no light and refreshing red ale beer formula exists in the domestic market at present is solved.
It is understood that the above examples are all limited to the parameters clearly related to the beer, and further, the raw materials for preparing the beer are limited, for example, in a preferred embodiment, the ale color is 6-8EBC, the ale color can be selected from 6, 7, 8EBC or any value within the above-mentioned limited range, which falls within the protection scope of the present invention; the amber malt color is 30-70EBC, the amber malt can be selected from 30, 40, 50, 60, 70EBC or any value in the limited range to fall within the protection range of the invention, the dark caramel malt color is 200-400EBC, the dark caramel malt color can be selected from 200, 300, 400EBC or any value in the limited range to fall within the protection range of the invention; the chocolate malt color is 500-800EBC, the chocolate malt color can be selected from 500, 600, 700, 800EBC or any value within the limit range, and the chocolate malt color is within the protection range of the invention, and the multi-aspect limit is carried out on the raw materials and the hop, so as to ensure that the taste of the obtained product conforms to the expected taste.
In addition, in a preferred embodiment, the alcohol ester ratio in the beer is further defined. For example, the alcohol ester ratio of the beer is 4.0-5.0. Here, it should be noted that the alcohol ester ratio is controlled to be 4.0 to 5.0 for the purpose of: ensure the balance of alcohol ester in wine and the harmonious, soft and tasty mouthfeel.
The invention also provides a preparation method of the light red ale by using any one of the preferred embodiments, which comprises the following steps:
s1, selecting the Allium griseum malts, the amber grist, the dark caramel grist, the chocolate grist and the water as main raw materials, crushing the raw materials, mixing the raw materials according to the material-water ratio of 1 (3.5-4.0), and carrying out two-stage saccharification at the temperature of 50-68 ℃;
in the step, the saccharification process is optimized into two-stage saccharification, so that the decomposition of starch can be ensured, and the control of the limit fermentation degree of wort is facilitated.
S2, after saccharification, filtering the saccharified mash at 75-78 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process in several times, carrying out rotary precipitation after boiling, cooling to 18-20 ℃, and simultaneously inoculating the fermented yeast to the wort for fermentation to obtain beer fermentation liquor;
in this step, in order to ensure the full utilization of the hop material, the hop or hop product is added in a divided manner, preferably, the hop or hop product is added at the beginning of boiling, 30-35min of boiling and 60-70min of the end of boiling respectively, and the addition amounts are 0.5-1kg/kL, 1-2kg/kL and 1-2kg/kL respectively.
S3, filtering the beer fermentation liquor, filling, sterilizing and packaging finished products to obtain the light red ale.
In a preferred embodiment, the two-stage saccharification comprises a first stage saccharification at 50-55 ℃ for 20-40min and a second stage saccharification at 63-68 ℃ for 60-70min, wherein no exogenous enzyme preparation is added during the whole saccharification process. In the embodiment, the two-stage saccharification process is optimized, so that the decomposition of starch can be ensured, and the control of the limit fermentation degree of wort is facilitated.
In a preferred embodiment, the boiling time is 60-70min, and the boiling evaporation rate is 7-8%.
In the above preferred embodiment, the boiling time period may be selected from 60, 65, 70min or any value within the above-defined range, and falls within the protection scope of the present invention.
In a preferred embodiment, the step of adding the hops or the hop products in the boiling process comprises:
in a preferred embodiment, the hop or hop product is selected from at least one of Cascade, gulin (golden), palesade (Palisade), fagren (fuzgle) and Magnum (Magnum).
In a preferred embodiment, the oxygenating and inoculating the above fermenting yeast to ferment specifically comprises:
oxygenating the rotary precipitated and cooled wort, controlling dissolved oxygen in wort at 10-12mg/L, inoculating yeast for fermentation, controlling the number of yeast in full tank at 15.0-20.0 × 106The fermentation temperature is 16-22 ℃, the fermentation time is 9-13 days, the cold storage temperature is-2-0 ℃, and the cold storage time is 7-15 days.
In the preferred embodiment described above, wheatThe juice dissolved oxygen can be 10, 11, 12mg/L or any value in the above limited range, and the yeast full can number can be 15.0 x 106、16.0*106、17.0*106、18.0*106、19.0*106、20.0*106Or any value in the above-mentioned limited range falls in the protection range of the invention, the main fermentation temperature can be 16, 17, 18, 19, 20, 21, 22 ℃ or any value in the above-mentioned limited range falls in the protection range of the invention, the fermentation time can be 9, 10, 11, 12, 13 days or any value in the above-mentioned limited range falls in the protection range of the invention, the cold storage temperature can be-2, -1, 0 ℃ or any value in the above-mentioned limited range falls in the protection range of the invention, and the cold storage time can be 7, 8, 9, 10, 11, 12, 13, 14, 15 days or any value in the above-mentioned limited range falls in the protection range of the invention.
The above fermenting yeast is selected from Fermentis S-33, US-05 or Lallemand BRY-97 yeasts. In this example, the conditions of the parameters involved in the fermentation step by inoculating the above-mentioned fermenting yeast with oxygen are defined to ensure that the product obtained after the fermentation is the desired product. It will be appreciated that the definitions of the above parameter conditions may be slightly adjusted within the above defined ranges depending on the actual production situation.
In order to more clearly and specifically describe the light red ale and the preparation method thereof provided in the examples of the present invention, the following description will be made with reference to the specific examples.
Comparative example 1
The comparative example provides a red wheat beer, the preparation method of which is as follows:
(1) weighing and crushing raw materials: according to the weight percentage of 5-10 percent of crystalline malt, 5-10 percent of burnt wheat malt, 15-20 percent of wheat malt and 70-75 percent of barley malt (the weight percentage is mass percentage), weighing malt, adding water into the malt for wetting and grinding, adding water until the ratio of the malt to the water is 1:3, and putting the mixed malt material into a saccharifying pot;
(2) saccharification: saccharifying at 45-50 deg.C for 30-40min for protein rest, heating to 60-65 deg.C for saccharifying for 30-40min for starch hydrolysis, heating to 72-75 deg.C for saccharifying for 30-40min, testing with iodine, heating to 78 deg.C for saccharification;
(3) boiling wort: three-stage hop addition is adopted, and 0.3-0.4% of cassett (alpha-acid: 6.4-7.3%) is added into the saccharified wort after boiling for 5 min: boiling for 20min, and adding 0.3-0.4% of Cichu (alpha-acid: 11-13%): boiling for 20min, adding Satz (alpha-acid: 3.0-6.0%) 0.3-0.4%;
(4) fermentation: adding the prepared wort into a fermentation tank, controlling the temperature in the tank at 15 deg.C, adding 106Fermenting yeast per mL to sugar degree of 5Bix, cooling to 12 deg.C, supplementing sugar to sugar degree of 8Bix, and adding 106Fermenting the fermented yeast per mL until the sugar degree is 5 Bix; reducing under pressure, cooling to 0 deg.C, and post-ripening to obtain wheat red beer with color of 25-50EBC, alcohol content of 3-4% vol, wheat flavor and red wine.
Comparative example 2
The comparative example provides a red tangerine peel beer, and the preparation method comprises the following steps:
(1) crushing raw materials: crushing barley malt;
(2) saccharification: saccharifying the crushed barley malt according to 1 part of barley malt and 3 parts of water, and simultaneously adding red yeast rice and fresh orange peel, wherein the mass of the fresh orange peel accounts for 2% of the volume of the fermentation liquor, and the mass of the red yeast rice accounts for 3% of the volume of the fermentation liquor, so as to obtain wort;
(3) and (3) filtering the wort: filtering the mash obtained in the step (2), wherein the temperature of the water for washing the grains is 70-80 ℃, washing the grains for three times, and controlling the concentration of wort at 10 +/-1 ℃ P at the end point of washing the grains;
(4) boiling wort: boiling the wort for 60-70min, adding flos Lupuli for three times, adding 50% when boiling for the first 10min, 30% when boiling for the first 20min, 20% when boiling for the first 5min, and adding flos Lupuli in an amount of 0.03% of the total weight of the wort. Controlling the concentration of the settled wort at 10 +/-1 DEG P;
(5) cooling the wort: directly cooling the wort boiled in the step to 22 +/-2 ℃ by using ice water;
(6) main fermentation: inoculating the cooled wort into active dry yeast on beer, wherein the inoculation amount is 0.1% of the mass of the fermentation liquor. Fermenting at 20 deg.C for 4-6 days, and completing fermentation when the weight loss of the fermentation system is less than 0.2 g;
(8) wine liquid clarification and filtration: clarifying and filtering the fermentation liquor obtained in the step at-0.5 ℃ by adopting a diatomite filter;
(9) and (3) after-fermentation: and (3) storing the orange peel red beer primary product obtained in the step for 4 days in a constant temperature environment of 8 ℃, and then storing at 4 ℃ to obtain an orange peel red beer finished product.
Example 1
The embodiment provides a light red ale, which is prepared by the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 72 percent of malts, 18 percent of amber malt, 9 percent of dark caramel malt and 1 percent of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the materials according to the ratio of 1:3.8, keeping the temperature at 55 ℃ for 25min, and then heating to 68 ℃ and keeping the temperature for 60 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 75 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
(4) boiling wort: boiling wort for 60min, adding 3 times of flos Lupuli, respectively adding 1 time of flos Lupuli Cascade, Gudin or Barbute at initial boiling, boiling for 30min, and 5min before final boiling, wherein the addition amounts are 0.5kg/kL, 1kg/kL and 1.5kg/kL respectively;
(5) rotary deposition and fermentation of wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding yeast S-33, and fermenting at the temperature of 20 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain light red beer.
Example 2
The embodiment provides a light red ale, which is prepared by the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 74 percent of El malt, 18 percent of amber malt, 6 percent of dark caramel malt and 2 percent of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the materials according to the ratio of 1:3.8, keeping the temperature at 55 ℃ for 35min, then heating to 65 ℃ and keeping the temperature for 65 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 78 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
(4) boiling wort: boiling wort for 60min, adding 3 times of flos Lupuli, adding 1 time of flos Lupuli Cascade, Barbute or Fager respectively at initial boiling, boiling for 30min, and 5min before final boiling, wherein the addition amounts are 0.5kg/kL, 1kg/kL and 1.8kg/kL respectively;
(5) whirling and precipitating the wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding yeast US-05, and fermenting at the temperature of 22 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain light red beer.
Example 3
The embodiment provides a light red ale, which is prepared by the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 76% of folium artemisiae argyi, 14% of amber malt, 7% of dark caramel malt and 3% of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the materials according to the ratio of 1:3.8, keeping the temperature at 50 ℃ for 40min, then heating to 63 ℃ and keeping the temperature for 70 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 78 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
(4) boiling wort: boiling wort for 60min, adding 3 times of flos Lupuli, respectively adding 1 time of flos Lupuli guding, Bardenia or Magnus at initial boiling, boiling for 30min, and 5min before final boiling, wherein the addition amounts are 0.5kg/kL, 1kg/kL and 1.2kg/kL respectively;
(5) whirling and precipitating the wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding yeast US-05, and fermenting at the temperature of 20 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain light red beer.
Example 4
The embodiment provides a light red ale, which is prepared by the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 78% of folium artemisiae argyi, 12% of amber malt, 9% of dark caramel malt and 1% of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the materials according to the ratio of 1:3.8, keeping the temperature at 55 ℃ for 20min, then heating to 68 ℃ and keeping the temperature for 60 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 75 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
(4) boiling wort: boiling wort for 60min, adding 3 times of flos Lupuli, adding 1 time of flos Lupuli, Basiclike, Cascade or Fager respectively at initial boiling, boiling for 30min, and 5min before final boiling, wherein the addition amounts are 0.5kg/kL, 1kg/kL and 1.5kg/kL respectively;
(5) whirling and precipitating the wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding yeast BRY-97, and fermenting at the temperature of 18 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain light red beer.
Example 5
The embodiment provides a light red ale, which is prepared by the following steps:
(1) weighing and crushing raw materials: weighing malt according to the weight percentage of 78% of folium artemisiae argyi, 14% of amber malt, 6% of dark caramel malt and 2% of chocolate malt, crushing the raw materials, and adding the crushed raw materials into a saccharifying pot;
(2) saccharification: mixing the materials according to the ratio of 1:3.8, keeping the temperature at 55 ℃ for 30min, then heating to 65 ℃ and keeping the temperature for 65 min;
(3) and (3) filtering the wort: after saccharification is finished, heating to 78 ℃ after iodine is qualified, and filtering and washing the wort to obtain wort;
(4) boiling wort: boiling wort for 60min, adding 3 times of flos Lupuli, respectively adding 1 time of flos Lupuli guding, guajac or cassetter at initial boiling, boiling for 30min, and 5min before final boiling, wherein the addition amounts are 0.5kg/kL, 1kg/kL and 1.5kg/kL respectively;
(5) whirling and precipitating the wort: after boiling, whirling and precipitating the wort, cooling, then oxygenating the wort into a fermentation tank, adding yeast US-05, and fermenting at the temperature of 16 ℃;
(6) wine liquid cold storage, filtration and filling: cooling the fermented liquor to 0 deg.C, cold storing, filtering, bottling, sterilizing, and packaging to obtain light red beer.
Physical and chemical detection of light red beer
TABLE 1 partial physicochemical results of light red ale obtained in examples 1 to 5
| Detecting items | Example 1 | Example 2 | Example 3 | Practice ofExample 4 | Example 5 |
| Concentration of raw wort (° P) | 10.2 | 10.5 | 10.9 | 11.5 | 11.7 |
| Alcohol content (% vol) | 4.3 | 4.4 | 4.6 | 4.8 | 5.1 |
| Bitter taste substance (EBC) | 12 | 13 | 13 | 13 | 14 |
| Chroma (EBC) | 50 | 52 | 53 | 45 | 49 |
| Alcohol ester ratio | 4.3 | 4.5 | 4.4 | 4.4 | 4.6 |
| 2-acetylpyrrole (μ g/L) | 266 | 279 | 312 | 329 | 356 |
As can be seen from Table 1, the original wort concentration of the light red beer prepared by the embodiment of the invention is 10-12P, the chroma is 40-60EBC, the alcoholic strength is 4.0-5.5 vol, the alcohol ester ratio is 4.0-5.0, and the content of malt aroma substance 2-acetyl pyrrole in the beer is 260-360 mu g/L, which all meet the requirements of the expected light red beer.
Evaluation of flavor
The results of flavor evaluation of the pale red ale beers obtained in examples 1 to 5 are shown in Table 2.
TABLE 2 evaluation results of flavors of light red ale products obtained in examples 1 to 5
As can be seen from the results in Table 2, the light red beer provided by the embodiment of the invention has attractive red color, soft taste, no aftertaste, light taste and easy drinking, and simultaneously has malt burnt flavor, caramel flavor and chocolate flavor, thereby solving the technical problem that no light red beer is available in China at present.
Claims (10)
1. The light red ale beer is characterized in that the beer is prepared by adopting ale malt, amber malt, dark caramel malt and chocolate malt as raw materials through the fermentation method, the original wort concentration of the beer is 10-12 DEG P, the alcoholic strength is 4.0-5.5% vol, the chroma is 40-60EBC, the bitter quality is 10-15EBC, and the content of malt fragrance substance 2-acetyl pyrrole in the beer is more than or equal to 260 mu g/L.
2. The light red ale as claimed in claim 1 wherein the alcohol ester ratio of said beer is 4.0-5.0 and the content of malt aroma 2-acetylpyrrole in said beer is 260-360 μ g/L.
3. The light red ale beer according to claim 1 wherein said starting material comprises 72 to 78% of said starting material content, amber malt comprises 12 to 18% of said starting material content, dark caramel malt comprises 4 to 10% of said starting material content and chocolate malt comprises 1 to 4% of said starting material content.
4. The light red ale as claimed in claim 1 or 3 wherein the ale malt color is 6-8EBC, the amber malt color is 30-70EBC, the dark caramel malt color is 200-400EBC and the chocolate malt color is 500-800 EBC.
5. The method of producing a light red ale according to any one of claims 1 to 4 comprising the steps of:
selecting the Allium griffithii malt, the amber griffithii malt, the dark caramel griffithii malt, the chocolate griffithii malt and the water as main raw materials, crushing the raw materials, mixing the raw materials according to the material-water ratio of 1 (3.5-4.0), and carrying out two-stage saccharification at the temperature of 50-68 ℃;
after saccharification, filtering the saccharified mash at 75-78 ℃ to obtain clear wort, boiling, adding hops or hop products in the boiling process in several times, performing rotary precipitation after boiling, cooling to 18-20 ℃, and simultaneously oxygenating and inoculating the above fermentation yeast for fermentation to obtain beer fermentation liquor;
and filtering the beer fermentation liquor, filling, sterilizing and packaging finished products to obtain the light red ale beer.
6. The process according to claim 5, wherein the two-stage saccharification comprises a first stage saccharification at 50-55 ℃ for 20-40min and a second stage saccharification at 63-68 ℃ for 60-70min, wherein no exogenous enzyme preparation is added during the whole saccharification process.
7. The method according to claim 5, wherein the boiling time is 60 to 70min and the boiling evaporation rate is 7 to 8%.
8. The method according to claim 5, wherein the step of adding the hop or the hop preparation in the boiling process comprises:
adding hops or hops products at the beginning of boiling, 30-35min and 60-70min after boiling respectively, the addition amounts are 0.5-1kg/kL, 1-2kg/kL and 1-2kg/kL respectively.
9. The method of claim 5, wherein the hop or hop product is selected from at least one of caskat, gudin, guajac, fager and magnum.
10. The preparation method according to claim 5, wherein the oxygenating and inoculating the above fermenting yeast for fermentation specifically comprises:
oxygenating the rotary precipitated and cooled wort, controlling dissolved oxygen in wort at 10-12mg/L, inoculating yeast for fermentation, controlling the number of yeast in full tank at 15.0-20.0 × 106The fermentation temperature is 16-22 ℃, the fermentation time is 9-13 days, the cold storage temperature is-2-0 ℃, and the cold storage time is 7-15 days;
the above fermenting yeast is selected from Fermentis S-33, US-05 or Lallemand BRY-97 yeasts.
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