CN113881523A - Light-colored beer, preparation method and preparation device thereof - Google Patents
Light-colored beer, preparation method and preparation device thereof Download PDFInfo
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Abstract
The invention discloses light-colored beer, a preparation method and a preparation device thereof, and belongs to the technical field of drinks and beverages. The physical and chemical indexes of the light beer comprise: the concentration, p, ranges from 14.2 to 14.8; the value range of the pH is 4.0-4.2; total acid, wherein the value range of mL/100mL is 1.1-1.3; no iodine reaction; the value range of the chromaticity is 13.2-14.0; the value range of the actual fermentation degree% is 69-72; diacetyl in a national standard method is 0.08-0.10 mg/L; bitter, BU value range is 52.5-53.9. The preparation method and device can be used for preparing the light-colored beer. The light beer prepared by the preparation method and the preparation device is typical British light beer; medium malt flavor, medium to high kernel-like hops flavor, medium to high bitterness; medium to high ester notes; closing the opening and drying.
Description
Technical Field
The invention relates to the technical field of drinks and beverages, in particular to light-colored beer, a preparation method and a preparation device thereof.
Background
The brewing technology of the light-colored beer in the prior art comprises the processes of saccharification, low-temperature fermentation, filtration, packaging and the like, and the finished product of the light-colored beer produced by adopting the existing high-concentration dilution technology for brewing the light-colored beer has the advantages of low alcoholic strength, heavier water feeling and single thin taste, and is not suitable for the requirement of modern consumers for pursuing high-quality beverages.
Disclosure of Invention
In view of the above, the present invention provides a light-colored beer, a method for preparing the same and a device for preparing the same, wherein the light-colored beer prepared by the method and the device is a typical english light-colored ale; medium malt flavor, medium to high kernel-like hops flavor, medium to high bitterness; medium to high ester notes; the mouth is dry and comfortable, thereby being more suitable for drinking.
In order to achieve the first object, the technical scheme of the light-colored beer provided by the invention is as follows:
the physical and chemical indexes of the light beer provided by the invention comprise: the concentration, p, ranges from 14.2 to 14.8; the value range of the pH is 4.0-4.2; total acid, wherein the value range of mL/100mL is 1.1-1.3; no iodine reaction; the value range of the chromaticity is 13.2-14.0; the value range of the actual fermentation degree% is 69-72; the value range of diacetyl is 0.08-0.10mg/L according to the national standard GB 4927-2008; bitter, BU value range is 52.5-53.9.
The light-colored beer provided by the invention can be further realized by adopting the following technical measures.
Preferably, the pale beer is processed through a typical english pale ale; medium malt flavor, medium to high kernel-like hops flavor, medium to high bitterness; medium to high ester notes; closing the opening and drying.
In order to achieve the second object, the technical scheme of the preparation method of the light-colored beer provided by the invention is as follows:
the preparation method of the light-colored beer provided by the invention comprises the following steps:
mixing and crushing light-color Beltson malt, Munich malt, red malt and dark burnt malt according to the weight ratio of (160-;
the crushed malt is sequentially subjected to size mixing, saccharification and wort filtration to obtain clear wort;
boiling the clear wort and adding bitter hops to obtain a wort having a refreshing bitter taste;
performing solid-liquid separation on the sterilized bitter wort to remove thermal coagula in the bitter wort to obtain inoculated wort;
and adding yeast into the inoculated wort, oxygenating, and continuously fermenting for a first set time to obtain the light-colored beer.
The preparation method of the light-colored beer provided by the invention can be further realized by adopting the following technical measures.
Preferably, in the step of mixing and crushing the light-color Beltson malt, the Munich malt, the red malt and the dark burnt malt according to the weight ratio of (160) -180), (70-90), (8-16), (5-15) to obtain the crushed malt, the crushing comprises crushing the rollers, and the distance between the rollers is 0.30mm-0.35 mm.
Preferably, the saccharification specifically comprises the following steps:
feeding at a first set temperature;
heating to a second set temperature, and keeping the temperature for a second set time;
heating to a third set temperature, and preserving heat for a third set time till the iodine test result is iodine-free reaction;
and raising the temperature to a fourth set temperature.
As a preference, the first and second liquid crystal compositions are,
the value range of the first set temperature is 45-50 ℃, and the value range of the first set time is 15-25 min;
the value range of the second set temperature is increased by 10-15 ℃ on the basis of the first set temperature, and the value range of the second set time is 30-35 min; (ii) a
The value range of the third set temperature is increased by 10-15 ℃ on the basis of the second set temperature, and the value range of the third set time is 20-40 min;
the value range of the fourth set temperature is increased by 5-10 ℃ on the basis of the third set temperature.
Preferably, in the wort filtering step, the filtering duration is 120min to 180min, so that the turbidity of the clear wort is less than 5 EBC.
Preferably, during the step of boiling the clear wort, the boiling duration is in the range of 80min to 100 min.
Preferably, in the step of performing solid-liquid separation on the bitter wort to remove thermal coagula in the bitter wort to obtain inoculated wort, the separation method is rotary precipitation, the duration time ranges from 20min to 40min, and the temperature range of the inoculated wort is 15-25 ℃; wherein, the control index of the inoculated wort comprises: the concentration, p, ranges from 14.2 to 14.8; the value range of the pH is 5.3-5.6; no iodine reaction; the value range of the chromaticity is 14.5-15.6; the value range of the actual fermentation degree% is 69-72; bitter, BU value range is 62.6-72.5;
preferably, during the step of adding yeast to the inoculated wort, oxygenating, and continuing to ferment for a first set period of time to obtain the light-colored beer,
the adding amount of the yeast ranges from 15 million to 20 million yeast cells per milliliter of inoculated wort;
the oxygen filling amount is 6mg-10mg per liter of inoculated wort;
and the value range of the first set time is 8-15 days until the value range of the residual sugar mass percentage content of the fermentation liquor is 2.5-3.0%, and the light-colored beer is obtained.
In order to achieve the third object, the present invention provides an apparatus for preparing light-colored beer, comprising:
the device for preparing the light-colored beer is characterized by comprising a double-roller crushing device, wherein the value range of the roller distance of the double-roller crushing device is 0.30-0.35 mm.
The physical and chemical indexes of the light beer prepared by the preparation method and the preparation device of the light beer provided by the invention comprise the following steps: the concentration, p, ranges from 14.2 to 14.8; the value range of the pH is 4.0-4.2; total acid, wherein the value range of mL/100mL is 1.1-1.3; no iodine reaction; the value range of the chromaticity is 13.2-14.0; the value range of the actual fermentation degree% is 69-72; the value range of diacetyl is 0.08-0.10mg/L according to the national standard GB 4927-200; bitter, BU value range is 52.5-53.9. The sensory evaluation result is typical British light Aier; medium malt flavor, medium to high kernel-like hops flavor, medium to high bitterness; medium to high ester notes; closing the opening and drying.
Detailed Description
In view of the above, the present invention provides a light-colored beer, a method for preparing the same and a device for preparing the same, wherein the light-colored beer prepared by the method and the device is a typical english light-colored ale; medium malt flavor, medium to high kernel-like hops flavor, medium to high bitterness; medium to high ester notes; the mouth is dry and comfortable, thereby being more suitable for drinking.
To further illustrate the technical means and effects of the present invention adopted to achieve the predetermined objects, the following detailed description will be given to the embodiments, structures, features and effects of the light color beer, the preparation method thereof and the preparation device thereof according to the present invention in combination with the preferred embodiments. In the following description, different "one embodiment" or "an embodiment" refers to not necessarily the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.
The term "and/or" herein is merely an association describing an associated object, meaning that three relationships may exist, e.g., a and/or B, with the specific understanding that: both a and B may be included, a may be present alone, or B may be present alone, and any of the three cases can be provided.
Example 1
170kg of light-colored pilsner malt, 80kg of Munich malt, 12kg of red malt and 10kg of dark burnt malt are mixed and crushed to obtain crushed malt; wherein, in the step process of obtaining malt pulverization thing, smash including pair roller crushing, the value range of roller interval is 0.30mm, and the value range of this roller interval can ensure that the pulverization thing state that obtains is: the wheat bran is broken but not broken, and the endosperm is finely crushed.
The crushed malt is sequentially subjected to size mixing, saccharification and wort filtration to obtain clear wort. Wherein, in the standard leaching saccharification process, the ratio of material to water is 1: 3.5, blanking at 50 ℃, and preserving heat for 20 min. Heating to 60 deg.C, and maintaining the temperature for 30 min. Heating to 70 ℃ until iodine is qualified. Heating to 78 deg.C, filtering to obtain clear wort with turbidity of 4 EBC. Specifically, the washing tank water is 78 ℃, the washing tank water amount is about 1 time of the feeding water amount, the washing tank residual sugar is controlled to be 3%, the three-time washing tank method is 30% -50% -20%, the full-pan concentration is 12.8%, and the calculation is finally carried out according to the actual concentration. The spent grains are washed without exposing the liquid level.
Boiling the clear wort, and adding bitter hops to obtain a wort having a refreshing bitter taste. Specifically, bitter hops are added for the first time when the clear wort is boiled for 10min, and the first addition amount of the bitter hops is 2.0 g of alpha-acid/hectoliter hot wort; adding bitter hops for the second time when the clear wort is boiled for 30min, wherein the second addition amount of the bitter hops is 2.0 g of alpha-acid/hectoliter of hot wort; adding bitter hops for the third time during rotary precipitation, wherein the third addition amount of the bitter hops is 1.5 g of alpha-acid/hectoliter of hot wort. The total boiling time is 70min, wherein the steam opening degree of the clear wort is controlled in the boiling process, and the evaporation rate is ensured to be 10%; the concentration of the settled wort is 14.7 percent. Wherein the step of rotary precipitation can realize solid-liquid separation of sterilized bitter wort, and remove thermal coagulation in bitter wort to obtain inoculated wort.
Inoculating yeast into the inoculated wort, wherein the inoculation temperature is 20 ℃, the yeast is activated by sterile wort for about 30min before use for replenishing water, the whole process of 0 generation yeast is oxygenated by 8mg/L, the main fermentation temperature is 20 ℃, the fermentation is carried out for 24h for removing the conical bottom, the main fermentation time is 3 days, the diacetyl at 20 ℃ is reduced, the 5% sugar degree is sealed, the sealing pressure is 1.0bar, the diacetyl content of the national standard method (GB4927-2008) is 0.08mg/L, the diacetyl value range of the national standard method is 0.08-0.10mg/L, the temperature is reduced to the post-storage temperature of 0-1 ℃, the wine storage time is at least 7 weeks, the yeast is periodically removed every 3 days in the early period and every 7 days after one week, and the light-colored beer is obtained, wherein the reserved space of the conical tank is 25%.
The physical and chemical indexes and sensory evaluation conclusion of the light beer prepared by the operation steps provided in the embodiment 1 of the invention are as follows:
example 2
Mixing and crushing 160kg of light-color Belnsen malt, 70kg of Munich malt, 8kg of red malt and 5kg of dark burnt malt to obtain malt crushed matter; wherein, in the step process of obtaining malt pulverization thing, smash including pair roller crushing, the value range of roller interval is 0.31mm, and the value range of this roller interval can ensure that the pulverization thing state that obtains is: the wheat bran is broken but not broken, and the endosperm is finely crushed.
The crushed malt is sequentially subjected to size mixing, saccharification and wort filtration to obtain clear wort. Wherein, in the standard leaching saccharification process, the ratio of material to water is 1: blanking at 3 and 45 ℃, and preserving heat for 15 min. Heating to 60 deg.C, and maintaining the temperature for 30 min. Heating to 72 ℃ until iodine is qualified. Heating to 78 deg.C, filtering to obtain clear wort with turbidity of 3 EBC. Specifically, the tank washing water is 78 ℃, the amount of the tank washing water is about 1.1 times of the feeding water amount, the tank washing residual sugar is controlled to be 3.5%, the tank washing method for three times is 30% -50% -20%, the full-pan concentration is 13.0%, and the final calculation is required according to the actual concentration. The spent grains are washed without exposing the liquid level.
Boiling the clear wort, and adding bitter hops to obtain a wort having a refreshing bitter taste. Specifically, bitter hops are added for the first time when the clear wort is boiled for 15min, and the first addition amount of the bitter hops is 2.5 g of alpha-acid/hectoliter hot wort; adding bitter hops for the second time when the clear wort is boiled for 35min, wherein the second addition amount of the bitter hops is 2.5 g of alpha-acid/hectoliter of hot wort; adding bitter hops for the third time during rotary precipitation, wherein the third addition amount of the bitter hops is 2.0 g of alpha-acid/hectoliter of hot wort. The total boiling time is 70min, wherein the steam opening degree of the clear wort is controlled in the boiling process, and the evaporation rate is ensured to be 10%; the concentration of the settled wort is 14.5 percent. Wherein the step of rotary precipitation can realize solid-liquid separation of sterilized bitter wort, and remove thermal coagulation in bitter wort to obtain inoculated wort.
Inoculating yeast into the inoculated wort, wherein the inoculation temperature is 25 ℃, the yeast is activated by sterile wort for about 35min before use, the whole process of 0 generation yeast is oxygenated (9mg/L), the main fermentation temperature is 25 ℃, the conical bottom is discharged after fermentation is 28h, the main fermentation time is 5 days, diacetyl at 25 ℃ is reduced, the 7% sugar degree is sealed, the sealing pressure is 1.0bar, the diacetyl content of a national standard method (GB4927-2008) is 0.09mg/L, the diacetyl value range of the national standard method is 0.08-0.10mg/L, the temperature is reduced to the post-storage temperature of 0-1 ℃, the wine storage time is at least 7 weeks, the yeast is discharged periodically every 3 days in the early stage and every 7 days after one week, and the light beer is obtained, wherein the space reserved in the conical tank is 20%.
The physicochemical indexes and sensory evaluation conclusion of the light beer prepared by the operation steps provided in the embodiment 2 of the invention are as follows:
example 3
Mixing 180kg of light-colored Belnsen malt, 90kg of Munich malt, 16kg of red malt and 15kg of dark burnt malt, and crushing to obtain crushed malt; wherein, in the step process of obtaining malt pulverization thing, smash including pair roller crushing, the value range of roller interval is 0.32mm, and the value range of this roller interval can ensure that the pulverization thing state that obtains is: the wheat bran is broken but not broken, and the endosperm is finely crushed.
The crushed malt is sequentially subjected to size mixing, saccharification and wort filtration to obtain clear wort. Wherein, in the standard leaching saccharification process, the ratio of material to water is 1: 3.5, blanking at 45 ℃, and preserving heat for 30 min. The temperature is raised to 60 ℃ and the temperature is kept for 35 min. Heating to 72 ℃ until iodine is qualified. Heating to 78 deg.C, filtering to obtain clear wort with turbidity of 2 EBC. Specifically, the tank washing water is 78 ℃, the tank washing water amount is about 1.2 times of the feeding water amount, the tank washing residual sugar is controlled to be 4%, the tank washing method for three times is 30% -50% -20%, the full-pan concentration is 13.2%, and the final calculation is required according to the actual concentration. The spent grains are washed without exposing the liquid level.
Boiling the clear wort, and adding bitter hops to obtain a wort having a refreshing bitter taste. Specifically, bitter hops are added for the first time when the clear wort is boiled for 20min, and the first addition amount of the bitter hops is 2.0 g of alpha-acid/hectoliter hot wort; adding bitter hops for the second time when the clear wort is boiled for 30min, wherein the second addition amount of the bitter hops is 2.5 g of alpha-acid/hectoliter of hot wort; adding bitter hops for the third time during rotary precipitation, wherein the third addition amount of the bitter hops is 1.5 g of alpha-acid/hectoliter of hot wort. The total boiling time is 70min, wherein the steam opening degree of the clear wort is controlled in the boiling process, and the evaporation rate is ensured to be 10%; the concentration of the settled wort is 14.3 percent. Wherein the step of rotary precipitation can realize solid-liquid separation of sterilized bitter wort, and remove thermal coagulation in bitter wort to obtain inoculated wort.
Inoculating yeast into the inoculated wort, wherein the inoculation temperature is 25 ℃, the yeast is activated by sterile wort for about 30min before use for replenishing water, the whole process of 0 generation yeast is oxygenated (10mg/L), the main fermentation temperature is 27 ℃, the conical bottom is discharged after the fermentation is 27h, the main fermentation time is 6 days, 27 ℃ diacetyl is reduced, the 5% sugar degree can be sealed, the can sealing pressure is 1.0bar, the diacetyl content of the national standard method (GB4927-2008) is 0.10mg/L, the diacetyl value range of the national standard method is 0.08-0.10mg/L, the temperature is reduced to the post-storage temperature of 0-1 ℃, the wine storage time is at least 7 weeks, the yeast is discharged periodically every 3 days in the early period and every 7 days after one week, and the light beer is obtained, wherein the space reserved in the conical can is 24%.
The physicochemical indexes and sensory evaluation conclusion of the light beer prepared by the operation steps provided in the embodiment 3 of the invention are as follows:
example 4
Mixing 175kg of light-colored Belnsen malt, 75kg of Munich malt, 10kg of red malt and 12kg of dark-colored burnt malt, and crushing to obtain crushed malt; wherein, in the step process of obtaining malt pulverization thing, smash including pair roller crushing, the value range of roller interval is 0.35mm, and the value range of this roller interval can ensure that the pulverization thing state that obtains is: the wheat bran is broken but not broken, and the endosperm is finely crushed.
The crushed malt is sequentially subjected to size mixing, saccharification and wort filtration to obtain clear wort. Wherein, in the standard leaching saccharification process, the ratio of material to water is 1: 3.5, blanking at 50 ℃, and preserving heat for 35 min. The temperature is raised to 61 ℃, and the temperature is preserved for 40 min. Heating to 72 ℃ until iodine is qualified. Heating to 77 deg.C, filtering to obtain clear wort with turbidity of 4 EBC. Specifically, the tank washing water is 78 ℃, the amount of the tank washing water is about 1.1 times of the feeding water amount, the tank washing residual sugar is controlled to be 3.5%, the tank washing method for three times is 30% -50% -20%, the full-pan concentration is 13.5%, and the final calculation is required according to the actual concentration. The spent grains are washed without exposing the liquid level.
Boiling the clear wort, and adding bitter hops to obtain a wort having a refreshing bitter taste. Specifically, bitter hops are added for the first time when the clear wort is boiled for 18min, and the first addition amount of the bitter hops is 2.0 g of alpha-acid/hectoliter hot wort; adding bitter hops for the second time when the clear wort is boiled for 40min, wherein the adding amount of the bitter hops for the second time is 2.0 g of alpha-acid/hectoliter hot wort; adding bitter hops for the third time during rotary precipitation, wherein the third addition amount of the bitter hops is 2.5 g of alpha-acid/hectoliter of hot wort. The total boiling time is 100min, wherein the steam opening degree of the clear wort is controlled in the boiling process, and the evaporation rate is ensured to be 10%; the concentration of the settled wort is 14.5 percent. Wherein the step of rotary precipitation can realize solid-liquid separation of sterilized bitter wort, and remove thermal coagulation in bitter wort to obtain inoculated wort.
Inoculating yeast into the inoculated wort, wherein the inoculation temperature is 20 ℃, the yeast is activated by sterile wort for about 30min before use for replenishing water, the whole process of 0 generation yeast is oxygenated (9mg/L), the main fermentation temperature is 20 ℃, the conical bottom is discharged after 30h of fermentation, the main fermentation time is 4 days, diacetyl is reduced at 20 ℃, the 10% sugar degree is sealed, the sealing pressure is 1.0bar, the diacetyl content of the national standard method (GB4927-2008) is 0.09mg/L, the diacetyl value range of the national standard method is 0.08-0.10mg/L, the temperature is reduced to the post-storage temperature of 0-1 ℃, the wine storage time is at least 7 weeks, the yeast is discharged periodically every 3 days in the early period and every 7 days after one week, and the light beer is obtained, wherein the space reserved in the conical tank is 25%.
The physicochemical index and sensory evaluation conclusion of the light beer prepared by the operation steps provided in the embodiment 4 of the invention are as follows:
example 5
Mixing 165kg of light-color Belnsen malt, 78kg of Munich malt, 15kg of red malt and 8kg of dark burnt malt, and crushing to obtain crushed malt; wherein, in the step process of obtaining malt pulverization thing, smash including pair roller crushing, the value range of roller interval is 0.33mm, and the value range of this roller interval can ensure that the pulverization thing state that obtains is: the wheat bran is broken but not broken, and the endosperm is finely crushed.
The crushed malt is sequentially subjected to size mixing, saccharification and wort filtration to obtain clear wort. Wherein, in the standard leaching saccharification process, the ratio of material to water is 1: blanking at 4.0 deg.C and 51 deg.C, and keeping the temperature for 35 min. The temperature is increased to 63 ℃ and the temperature is preserved for 40 min. Heating to 72 ℃ until iodine is qualified. Heating to 78 deg.C, filtering to obtain clear wort with turbidity of 2 EBC. Specifically, the tank washing water is 78 ℃, the tank washing water amount is about 1 time of the feeding water amount, the tank washing residual sugar is controlled to be 3%, the three-time tank washing method is 30% -50% -20%, the full-pan concentration is 13.9%, and the final calculation is required according to the actual concentration. The spent grains are washed without exposing the liquid level.
Boiling the clear wort, and adding bitter hops to obtain a wort having a refreshing bitter taste. Specifically, bitter hops are added for the first time when the clear wort is boiled for 10min, and the first addition amount of the bitter hops is 2.0 g of alpha-acid/hectoliter hot wort; adding bitter hops for the second time when the clear wort is boiled for 30min, wherein the adding amount of the bitter hops for the second time is 2.0 g of alpha-acid/hectoliter hot wort; adding bitter hops for the third time during rotary precipitation, wherein the third addition amount of the bitter hops is 1.5 g of alpha-acid/hectoliter of hot wort. The total boiling time is 60min, wherein the steam opening degree of the clear wort is controlled in the boiling process, and the evaporation rate is ensured to be 10%; the concentration of the settled wort is 14.7 percent. Wherein the step of rotary precipitation can realize solid-liquid separation of sterilized bitter wort, and remove thermal coagulation in bitter wort to obtain inoculated wort.
Inoculating yeast into the inoculated wort, wherein the inoculation temperature is 20 ℃, the yeast is activated by sterile wort for about 25min before use, the whole process of 0 generation yeast is oxygenated (8mg/L), the main fermentation temperature is 20 ℃, the conical bottom is discharged after 30h of fermentation, the main fermentation time is 3 days, diacetyl at 20 ℃ is reduced, the 6% sugar degree is sealed, the sealing pressure is 1.0bar, the diacetyl content of a national standard method (GB4927-2008) is 0.08mg/L, the diacetyl value range of the national standard method is 0.08-0.10mg/L, the temperature is reduced to the post-storage temperature of 0-1 ℃, the wine storage time is at least 7 weeks, the yeast is discharged periodically every 3 days in the early stage and every 7 days after one week, and the light beer is obtained, wherein the space reserved in the conical tank is 25%.
The physicochemical index and sensory evaluation conclusion of the light beer prepared by the operation steps provided in example 5 of the invention are as follows:
from examples 1 to 5, it is understood that the physical and chemical indexes of the pale beer obtained by the method and the apparatus for producing a pale beer according to the present invention include: the concentration, p, ranges from 14.2 to 14.8; the value range of the pH is 4.0-4.2; total acid, wherein the value range of mL/100mL is 1.1-1.3; no iodine reaction; the value range of the chromaticity is 13.2-14.0; the value range of the actual fermentation degree% is 69-72; the value range of diacetyl is 0.08-0.10mg/L according to the national standard GB 4927-2008; bitter, BU value range is 52.5-53.9. The sensory evaluation result is typical British light Aier; medium malt flavor, medium to high kernel-like hops flavor, medium to high bitterness; medium to high ester notes; closing the opening and drying.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (11)
1. A light-colored beer is characterized in that the physical and chemical indexes of the light-colored beer comprise: the concentration, p, ranges from 14.2 to 14.8; the value range of the pH is 4.0-4.2; total acid, wherein the value range of mL/100mL is 1.1-1.3; no iodine reaction; the value range of the chromaticity is 13.2-14.0; the value range of the actual fermentation degree% is 69-72; the value range of diacetyl is 0.08-0.10mg/L according to the national standard GB 4927-2008; bitter, BU value range is 52.5-53.9.
2. The pale beer according to claim 1, wherein said pale beer is a classic english pale ale; medium malt flavor, medium to high kernel-like hops flavor, medium to high bitterness; medium to high ester notes; closing the opening and drying.
3. A method of producing a pale beer according to claim 1 or 2, comprising the steps of:
mixing and crushing light-color Beltson malt, Munich malt, red malt and dark burnt malt according to the weight ratio of (160-;
the crushed malt is sequentially subjected to size mixing, saccharification and wort filtration to obtain clear wort;
boiling the clear wort and adding bitter hops to obtain a wort having a refreshing bitter taste;
performing solid-liquid separation on the sterilized bitter wort to remove thermal coagula in the bitter wort to obtain inoculated wort;
and inoculating yeast into the inoculated wort, oxygenating, and continuously fermenting for a first set time to obtain the light-colored beer.
4. The method for producing a pale beer in accordance with claim 3, wherein the steps of mixing and pulverizing the pale Beltson malt, the Munich malt, the red malt and the dark burnt malt in the weight ratio of (160-.
5. The method of producing a light-colored beer according to claim 3, wherein said saccharification specifically comprises the steps of:
feeding at a first set temperature;
heating to a second set temperature, and keeping the temperature for a second set time;
heating to a third set temperature, and preserving heat for a third set time till the iodine test result is iodine-free reaction;
and raising the temperature to a fourth set temperature.
6. The method of producing pale beer according to claim 5,
the value range of the first set temperature is 45-50 ℃;
the value range of the second set temperature is increased by 10-15 ℃ on the basis of the first set temperature, and the value range of the second set time is 30-35 min;
the value range of the third set temperature is increased by 10-15 ℃ on the basis of the second set temperature, and the value range of the third set time is 20-40 min;
the value range of the fourth set temperature is increased by 5-10 ℃ on the basis of the third set temperature.
7. The method of claim 3, wherein the wort filtration step is performed for a filtration duration of 120min to 180min, such that the turbidity of the clarified wort is less than 5 EBC.
8. The method of claim 3, wherein the boiling duration of the clear wort is in the range of 80min to 100 min.
9. The method for preparing a light-colored beer according to claim 3, wherein in the step of performing solid-liquid separation on the bitter wort to remove thermal coagula in the bitter wort to obtain an inoculated wort, the separation method is rotary precipitation, the duration time ranges from 20min to 40min, and the temperature of the inoculated wort ranges from 15 ℃ to 25 ℃; wherein, the control index of the inoculated wort comprises: the concentration, p, ranges from 14.2 to 14.8; the value range of the pH is 5.3-5.6; no iodine reaction; the value range of the chromaticity is 14.5-15.6; the value range of the actual fermentation degree% is 69-72; bitter in taste, BU has a value range of 62.6-72.5.
10. The method of claim 3, wherein during the step of adding yeast to the inoculated wort, oxygenating, and fermenting for a first set period of time to obtain the light beer,
the adding amount of the yeast ranges from 15 million to 20 million yeast cells per milliliter of inoculated wort;
the oxygen filling amount is 6mg-10mg per liter of inoculated wort;
and the value range of the first set time is 8-15 days until the value range of the residual sugar mass percentage content of the fermentation liquor is 2.5-3.0%, and the light-colored beer is obtained.
11. The apparatus for producing a light-colored beer according to claim 1 or 2, comprising a pair-roller pulverizing device, wherein the distance between the rollers of the pair-roller pulverizing device is in the range of 0.30mm to 0.35 mm.
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| CN104232388A (en) * | 2014-09-24 | 2014-12-24 | 齐鲁工业大学 | Preparation method for English pale ale |
| CH715215A2 (en) * | 2018-07-20 | 2020-01-31 | Thalheimer Heilwasser GmbH | Bottom-fermented, light full beer and method for brewing a bottom-fermented, light full beer. |
| CN111548874A (en) * | 2020-05-22 | 2020-08-18 | 齐鲁工业大学 | Method for brewing acid beer |
| CN112961741A (en) * | 2021-03-19 | 2021-06-15 | 蜀汉益德(成都)精酿啤酒有限公司 | Hot beer capable of being heated and drunk on ice and preparation process thereof |
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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 |
| CH715215A2 (en) * | 2018-07-20 | 2020-01-31 | Thalheimer Heilwasser GmbH | Bottom-fermented, light full beer and method for brewing a bottom-fermented, light full beer. |
| CN111548874A (en) * | 2020-05-22 | 2020-08-18 | 齐鲁工业大学 | Method for brewing acid beer |
| CN112961741A (en) * | 2021-03-19 | 2021-06-15 | 蜀汉益德(成都)精酿啤酒有限公司 | Hot beer capable of being heated and drunk on ice and preparation process thereof |
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