CN116622454A - Orange-flavor beer and brewing process thereof - Google Patents
Orange-flavor beer and brewing process thereof Download PDFInfo
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- CN116622454A CN116622454A CN202310839803.5A CN202310839803A CN116622454A CN 116622454 A CN116622454 A CN 116622454A CN 202310839803 A CN202310839803 A CN 202310839803A CN 116622454 A CN116622454 A CN 116622454A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 46
- 238000013124 brewing process Methods 0.000 title claims abstract description 21
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 title description 2
- 239000007968 orange flavor Substances 0.000 title description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 51
- 238000009835 boiling Methods 0.000 claims abstract description 36
- 238000001914 filtration Methods 0.000 claims abstract description 36
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 15
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 31
- 238000001556 precipitation Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000007599 discharging Methods 0.000 claims description 12
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 241000207199 Citrus Species 0.000 abstract description 14
- 235000020971 citrus fruits Nutrition 0.000 abstract description 14
- 230000001376 precipitating effect Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- XKWSWANXMRXDES-UHFFFAOYSA-N 3-methylbutyl octanoate Chemical compound CCCCCCCC(=O)OCCC(C)C XKWSWANXMRXDES-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015095 lager Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
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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
- C12C11/003—Fermentation of beerwort
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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
- C12C7/01—Pretreatment of malt, e.g. malt grinding
-
- 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
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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
- C12C7/14—Clarifying wort (Läuterung)
- C12C7/16—Clarifying wort (Läuterung) by straining
- C12C7/17—Clarifying wort (Läuterung) by straining in lautertuns, e.g. in a tub with perforated false bottom
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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
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- 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
- C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The application discloses citrus-flavored beer and a brewing process thereof, and belongs to the technical field of beer production. The application provides a citrus-flavored beer and a brewing process thereof, which aim at the problem that the citrus peel is added to ferment together with the citrus peel when the citrus-flavored beer is obtained in the prior art, but other impurities are introduced into the citrus peel, which is unfavorable for the control of the quality of the beer, and the application comprises the following steps: step A: crushing malt; and (B) step (B): saccharifying the crushed malt obtained in the step A; step C: filtering the saccharified malt obtained in the step B to obtain filtered wort; step D: boiling the filtered wort obtained in the step C, adding hops after boiling, adding syrup after boiling, and then precipitating to obtain clear wort without suspended matters, and cooling the wort after precipitating; step E: d, fermenting the wort obtained in the step D; step F: and E, filtering the fermented wort obtained in the step E to obtain the citrus-flavored beer.
Description
Technical Field
The application belongs to the technical field of beer production, and particularly relates to citrus-flavored beer and a brewing process thereof.
Background
Beer (Beer) is an alcoholic beverage prepared by taking wheat malt and barley malt as main raw materials, adding hops, carrying out liquid gelatinization and saccharification, and then carrying out liquid fermentation, and in order to increase the flavor of Beer, fruit, plants and the like are generally added for fermentation together during fermentation in the prior art, for example, citrus peel is added for fermentation together when the Beer with citrus taste is to be obtained, but other impurities are also introduced into the addition of the citrus peel, which is not beneficial to the control of the quality of Beer.
Disclosure of Invention
Aiming at the problems in the prior art, the application provides citrus-flavor beer and a brewing process thereof.
The technical scheme adopted by the application is as follows:
a citrus-flavored beer and a brewing process thereof comprise the following steps:
step A: crushing malt;
and (B) step (B): saccharifying the crushed malt obtained in the step A;
step C: filtering the saccharified malt obtained in the step B to obtain filtered wort;
step D: boiling the filtered wort obtained in the step C, adding hops after boiling, adding syrup after boiling,
then carrying out precipitation to obtain clear wort without suspended matters, and cooling the wort after the precipitation is finished;
step E: d, fermenting the wort obtained in the step D;
step F: filtering the fermented wort obtained in the step E to obtain the citrus beer, wherein the fermentation specifically comprises the following steps:
preferably, the fermentation in step E specifically comprises the following steps:
step E1: adding the wort obtained in the step D into a fermentation tank, and adding fermentation strains into the fermentation tank;
step E2: naturally heating to 12-12.5 ℃ after the fermentation tank is full, keeping the temperature at 12-12.5 ℃ for fermentation, discharging residue at the bottom of the tank every 12 hours after fermentation, discharging residue at the bottom of the tank, and adding wort until the tank is full;
step E3: naturally heating to 13+/-0.5 ℃ when the apparent sugar degree is reduced to 5.5-6.0 DEG P;
step E4: when the apparent sugar degree is reduced to 3.8-4.0 DEG P, firstly discharging residue at the bottom of the tank once, and then sealing the tank, boosting to 0.10-0.12MPa and maintaining;
step E5: when diacetyl is detected to be reduced to below 0.10mg/L, the temperature is reduced to 5 ℃ at the speed of 0.3 ℃/h, and then the temperature is reduced to-1 ℃ at the speed of 0.15 ℃/h;
step E6: storing at 0-1 deg.c for over 5 days, maintaining the tank pressure at 0.08-0.10 MPa and controlling the wine age over 20 days.
Preferably, the fermentation in step E specifically comprises the following steps:
the fermentation in the step E specifically comprises the following steps:
step E1: adding the wort obtained in the step D into a fermentation tank, and adding fermentation strains into the fermentation tank;
step E2: naturally heating to 12-12.5 ℃ after the fermentation tank is full, keeping the temperature at 12-12.5 ℃ for fermentation, discharging residue at the bottom of the tank every 12 hours after fermentation, discharging residue at the bottom of the tank, and adding wort until the tank is full;
step E3: naturally heating to 13+/-0.5 ℃ when the apparent sugar degree is reduced to 5.5-6.0 DEG P;
step E4: when the apparent sugar degree is reduced to 3.8-4.0 DEG P, firstly discharging residue at the bottom of the tank once, and then sealing the tank, boosting to 0.10-0.12MPa and maintaining;
step E5: when diacetyl is detected to be reduced to below 0.10mg/L, the temperature is reduced to 5 ℃ at the speed of 0.3 ℃/h, and then the temperature is reduced to-1 ℃ at the speed of 0.15 ℃/h;
step E6: storing at 0-1 deg.c for over 5 days, maintaining the tank pressure at 0.08-0.10 MPa and controlling the wine age over 20 days.
Preferably, the number of yeasts in step E1 is controlled to 1000 to 1300 tens of thousands/ml.
Preferably, the malt is rewetted to a moisture content of 5% or more before the malt is crushed in step a.
After the technical scheme is adopted, the malt is subjected to moisture regain before crushing, so that the wheat bran can be broken without crushing, the dissolution of astringent substances in the wheat bran is further reduced, and the taste of beer is improved.
Preferably, the fermentation strain is bred dried beer yeast of Fremadis W-34/70.
Preferably, the malt in step A is crushed without crushing.
Preferably, in the step B, mashed malt is heated to 50+ -0.5 ℃ for 50+ -1 min, then heated to 65-66 ℃ for 60-62 min, then heated to 70+ -1 ℃ for 20 min or more, and then heated to 76+ -0.5 ℃ for the step C.
Preferably, in the step C, the mashed malt is filtered by a filter tank, and the specific steps of the filtration are as follows:
step C1: the strainer is soaked by hot water at 80+/-1 ℃ for 1-2 cm within 5 minutes before the mash is fed into the strainer;
step C2: beating the mash to two thirds, starting reflux until wort is clear and transparent, and starting filtering;
step C3: the filter tank is cleaned, the water temperature of the distilled grain is 75-76 ℃, the residual sugar is washed to 1.0-1.2 DEG P, the total filtering time is controlled to be 90-120 minutes, and no bubbles can appear in the filtering process.
After the technical scheme is adopted, the filtering mode can prevent the mash from being oxidized, and effectively protect the antioxidant substances in the finished beer.
Preferably, in the step D, the total boiling time is controlled to be more than 70 minutes, the boiling time is 60+/-1 minutes after the pot is filled, hops are added twice, syrup is added after wort boiling is finished to be uniformly mixed, and then the wort is added into a vortex precipitation tank to be vortex precipitated until the wort is clear and has no suspended matters, the wort is sent to a thin plate to be cooled, and the temperature for cooling the wort is as follows: batch 1, 7.8-8.0deg.C, batch 2, 3, 4, 9.0-9.5deg.C, and cooling, wherein wort starts to be ventilated after passing material for 10 min, and ventilation rate is 8+ -0.5 m 3 /h, batch 2, 6.+ -. 0.5m 3 3 rd and 4 th batches of 4+ -0.5 m 3 /h。
Preferably, the wine is required to be clear and transparent, and the turbidity is less than 0.6 EBC.
A citrus beer brewed by the brewing process of citrus beer.
In summary, due to the adoption of the technical scheme, the beneficial effects of the application are as follows:
1. is favorable for preserving antioxidant substances in mash.
2. Before crushing, the malt is firstly subjected to moisture regaining, so that the wheat bran can be broken without crushing, the dissolution of astringent substances in the wheat bran is further reduced, the taste of beer is improved, and the turbidity of the beer can be reduced to 0.25EBC.
3. The bred dried yeast of the Fumantis W-34/70 lager beer produces more isoamyl octanoate in the fermentation process, so that the beer can carry the citrus taste without adding citrus peel, and the flavor of the beer is increased.
Drawings
FIG. 1 is a process flow diagram of the present application.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more apparent, the technical solutions of the embodiments of the present application will be clearly and completely described below, and it is apparent that the described embodiments are only some embodiments of the present application, but not all embodiments.
The fermentation strain added to the fermenter in the following examples 1-3 was selected from the group consisting of the selection of dried Fumantis W-34/70 lager brewing yeasts, the selection of the preferred strains by streaking the bottle under aseptic conditions, the selection of three strains with more prominent citrus taste from the nine strains, the selection of the strain with the best citrus taste from the nine strains, and the expansion of the strains for use in the production of citrus-flavored beer
Example 1
A citrus-flavored beer brewing process comprising the steps of:
step A: crushing malt, wherein before crushing the malt, the malt is firstly rewetted to ensure that the water content of the malt is more than 5 percent, and the malt is crushed without crushing the malt;
and (B) step (B): saccharifying the crushed malt obtained in the step A, wherein the crushed malt is heated to 50 ℃ and kept for 50 minutes, then heated to 65 ℃ and kept for 60 minutes, then heated to 70 ℃ and kept for 20 minutes, then heated to 76 ℃ for carrying out the step C, and the mash is prevented from contacting air as much as possible in the saccharification process;
step C: filtering the saccharified malt obtained in the step B to obtain filtered wort, specifically filtering the saccharified malt through a filter tank, wherein the specific steps of the filtering are as follows:
step C1: the strainer is soaked by about 80 ℃ hot water for 1-2 cm 5 minutes before the mash is fed into the strainer;
step C2: beating the mash to two thirds, starting reflux until wort is clear and transparent, and starting filtering;
step C3: cleaning the filter tank, wherein the water temperature of the distilled grain is 75-76 ℃, the residual sugar is washed to 1.0 DEG P, the total filtering time is controlled within 120 minutes, and no bubbles can appear in the filtering process;
step D: boiling the filtered wort obtained in the step C, adding hops after boiling, adding syrup after boiling, then precipitating to obtain clear wort without suspended matters, cooling the wort after precipitating, controlling the total boiling time to be more than 70 minutes, boiling time to be 60 minutes after boiling, adding hops twice, adding syrup after boiling, uniformly mixing the hops, adding the syrup into a vortex precipitation tank for vortex precipitation until the wort is clear without suspended matters, and cooling the wort by a thin plate at the cooling temperature of the wort: batch 1, 8.0deg.C, batch 2, 3, 4, 9.0deg.C, and cooling, the wort is ventilated after passing the material for 10 min, and the ventilation rate is 1, 8m 3 /h, batch 2, 6m 3 /h, 3 rd, 4 th run 4m 3 /h；
Step E: d, fermenting the wort obtained in the step D, wherein the fermentation specifically comprises the following steps of:
step E1: adding the wort obtained in the step D into a fermentation tank, adding fermentation strains into the fermentation tank, and controlling the number of yeasts to be 1000 ten thousand;
step E2: naturally heating to 12 ℃ after the fermentation tank is full, keeping the fermentation at 12 ℃, discharging residue at the bottom of the tank every 12 hours after fermentation, discharging residue at the bottom of the tank, and adding wort into the full tank;
step E3: naturally heating to 13 ℃ to reduce diacetyl when the apparent sugar degree is reduced to 6.0 DEG P;
step E4: when the apparent sugar degree is reduced to 4.0 DEG P, firstly discharging residue at the bottom of the tank once, and then sealing the tank, boosting to 0.10-0.12MPa and keeping;
step E5: when diacetyl is detected to be reduced to below 0.10mg/L, the temperature is reduced to 5 ℃ at the speed of 0.3 ℃/h, and then the temperature is reduced to-1 ℃ at the speed of 0.15 ℃/h;
step E6: storing at 0-1 deg.c for over 5 days, maintaining the tank pressure at 0.08-0.10 MPa and controlling the wine age at 20 days;
step F: and E, filtering the fermented wort obtained in the step, wherein the filtered wort is required to be clear and transparent, and the turbidity is below 0.6EBC, so as to obtain the citrus-flavored beer.
Example 2
A citrus-flavored beer brewing process comprising the steps of:
step A: crushing malt, wherein before crushing the malt, the malt is firstly rewetted to ensure that the water content of the malt is more than 5 percent, and the malt is crushed without crushing the malt;
and (B) step (B): saccharifying the crushed malt obtained in the step A, wherein the crushed malt is heated to 50 ℃ and kept for 50 minutes, then heated to 65 ℃ and kept for 60 minutes, then heated to 70 ℃ and kept for 20 minutes, then heated to 76 ℃ for carrying out the step C, and the mash is prevented from contacting air as much as possible in the saccharification process;
step C: filtering the saccharified malt obtained in the step B to obtain filtered wort, specifically filtering the saccharified malt through a filter tank, wherein the specific steps of the filtering are as follows:
step C1: the strainer is soaked by about 80 ℃ hot water for 1-2 cm 5 minutes before the mash is fed into the strainer;
step C2: beating the mash to two thirds, starting reflux until wort is clear and transparent, and starting filtering;
step C3: cleaning the filter tank, wherein the water temperature of the distilled grain is 75-76 ℃, the residual sugar is washed to 1.0 DEG P, the total filtering time is controlled within 120 minutes, and no bubbles can appear in the filtering process;
step D: boiling the filtered wort obtained in the step C, adding hops after boiling, adding syrup after boiling, then precipitating to obtain clear wort without suspended matters, cooling the wort after precipitating, controlling the total boiling time to be more than 70 minutes, boiling time to be 60 minutes after boiling, adding hops twice, adding syrup after boiling, uniformly mixing the hops, adding the syrup into a vortex precipitation tank for vortex precipitation until the wort is clear without suspended matters, and cooling the wort by a thin plate at the cooling temperature of the wort: batch 1, 8.0deg.C, batch 2, 3, 4, 9.0deg.C, and cooling, the wort is ventilated after passing the material for 10 min, and the ventilation rate is 1, 8m 3 /h, batch 2, 6m 3 /h, 3 rd, 4 th run 4m 3 /h；
Step E: d, fermenting the wort obtained in the step D, wherein the fermentation specifically comprises the following steps of:
step E1: adding the wort obtained in the step D into a fermentation tank, adding fermentation strains into the fermentation tank, and controlling the number of yeasts to be 1200 ten thousand;
step E2: naturally heating to 12 ℃ after the fermentation tank is full, keeping the fermentation at 12 ℃, discharging residue at the bottom of the tank every 12 hours after fermentation, discharging residue at the bottom of the tank, and adding wort into the full tank;
step E3: naturally heating to 13 ℃ to reduce diacetyl when the apparent sugar degree is reduced to 6.0 DEG P;
step E4: when the apparent sugar degree is reduced to 4.0 DEG P, firstly discharging residue at the bottom of the tank once, and then sealing the tank, boosting to 0.10-0.12MPa and keeping;
step E5: when diacetyl is detected to be reduced to below 0.10mg/L, the temperature is reduced to 5 ℃ at the speed of 0.3 ℃/h, and then the temperature is reduced to-1 ℃ at the speed of 0.15 ℃/h;
step E6: storing at 0-1 deg.c for over 5 days, maintaining the tank pressure at 0.08-0.10 MPa and controlling the wine age at 20 days;
step F: and E, filtering the fermented wort obtained in the step, wherein the filtered wort is required to be clear and transparent, and the turbidity is below 0.6EBC, so as to obtain the citrus-flavored beer.
Example 3
A citrus-flavored beer brewing process comprising the steps of:
step A: crushing malt, wherein before crushing the malt, the malt is firstly rewetted to ensure that the water content of the malt is more than 5 percent, and the malt is crushed without crushing the malt;
and (B) step (B): saccharifying the crushed malt obtained in the step A, wherein the crushed malt is heated to 50 ℃ and kept for 50 minutes, then heated to 65 ℃ and kept for 60 minutes, then heated to 70 ℃ and kept for 20 minutes, then heated to 76 ℃ for carrying out the step C, and the mash is prevented from contacting air as much as possible in the saccharification process;
step C: filtering the saccharified malt obtained in the step B to obtain filtered wort, specifically filtering the saccharified malt through a filter tank, wherein the specific steps of the filtering are as follows:
step C1: the strainer is soaked by about 80 ℃ hot water for 1-2 cm 5 minutes before the mash is fed into the strainer;
step C2: beating the mash to two thirds, starting reflux until wort is clear and transparent, and starting filtering;
step C3: cleaning the filter tank, wherein the water temperature of the distilled grain is 75-76 ℃, the residual sugar is washed to 1.0 DEG P, the total filtering time is controlled within 120 minutes, and no bubbles can appear in the filtering process;
step D: boiling the filtered wort obtained in the step C, adding hops after boiling, adding syrup after boiling, then precipitating to obtain clear wort without suspended matters, cooling the wort after precipitating, controlling the total boiling time to be more than 70 minutes, boiling time to be 60 minutes after boiling, adding hops twice, adding syrup after boiling, uniformly mixing the hops, adding the syrup into a vortex precipitation tank for vortex precipitation until the wort is clear without suspended matters, and cooling the wort by a thin plate at the cooling temperature of the wort: batch 1, 8.0deg.C, batch 2, 3, 4, 9.0deg.C, and cooling, the wort is ventilated after passing the material for 10 min, and the ventilation rate is 1, 8m 3 /h, batch 2, 6m 3 /h, 3 rd, 4 th run 4m 3 /h；
Step E: d, fermenting the wort obtained in the step D, wherein the fermentation specifically comprises the following steps of:
step E1: adding the wort obtained in the step D into a fermentation tank, adding fermentation strains into the fermentation tank, and controlling the number of yeasts to 1300 ten thousand;
step E2: naturally heating to 12 ℃ after the fermentation tank is full, keeping the fermentation at 12 ℃, discharging residue at the bottom of the tank every 12 hours after fermentation, discharging residue at the bottom of the tank, and adding wort into the full tank;
step E3: naturally heating to 13 ℃ to reduce diacetyl when the apparent sugar degree is reduced to 6.0 DEG P;
step E4: when the apparent sugar degree is reduced to 4.0 DEG P, firstly discharging residue at the bottom of the tank once, and then sealing the tank, boosting to 0.10-0.12MPa and keeping;
step E5: when diacetyl is detected to be reduced to below 0.10mg/L, the temperature is reduced to 5 ℃ at the speed of 0.3 ℃/h, and then the temperature is reduced to-1 ℃ at the speed of 0.15 ℃/h;
step E6: storing at 0-1 deg.c for over 5 days, maintaining the tank pressure at 0.08-0.10 MPa and controlling the wine age at 20 days;
step F: and E, filtering the fermented wort obtained in the step, wherein the filtered wort is required to be clear and transparent, and the turbidity is below 0.6EBC, so as to obtain the citrus-flavored beer.
Comparative example 1
This comparative example was essentially identical to example 2, except that the non-bred dried beer yeast Fumantis W-34/70 was added.
The beers brewed in examples 1-3 and comparative examples 1-2 were subjected to haze, bitterness index, diacetyl content, foam durability, and citrus taste evaluations in the same manner, and the results are shown in Table 1:
TABLE 1
The above examples merely illustrate specific embodiments of the application, which are described in more detail and are not to be construed as limiting the scope of the application. It should be noted that it is possible for a person skilled in the art to make several variants and modifications without departing from the technical idea of the application, which fall within the scope of protection of the application.
Claims (10)
1. A brewing process of orange beer is characterized in that: the method comprises the following steps:
step A: crushing malt;
and (B) step (B): saccharifying the crushed malt obtained in the step A;
step C: filtering the saccharified malt obtained in the step B to obtain filtered wort;
step D: boiling the filtered wort obtained in the step C, adding hops after boiling, adding syrup after boiling,
then carrying out precipitation to obtain clear wort without suspended matters, and cooling the wort after the precipitation is finished;
step E: d, fermenting the wort obtained in the step D;
step F: and E, filtering the fermented wort obtained in the step E to obtain the citrus-flavored beer.
2. A citrus-flavored beer brewing process according to claim 1, wherein: the fermentation in the step E specifically comprises the following steps:
step E1: adding the wort obtained in the step D into a fermentation tank, and adding fermentation strains into the fermentation tank;
step E2: naturally heating to 12-12.5 ℃ after the fermentation tank is full, keeping the temperature at 12-12.5 ℃ for fermentation, discharging residue at the bottom of the tank every 12 hours after fermentation, discharging residue at the bottom of the tank, and adding wort until the tank is full;
step E3: naturally heating to 13+/-0.5 ℃ when the apparent sugar degree is reduced to 5.5-6.0 DEG P;
step E4: when the apparent sugar degree is reduced to 3.8-4.0 DEG P, firstly discharging residue at the bottom of the tank once, and then sealing the tank, boosting to 0.10-0.12MPa and maintaining;
step E5: when diacetyl is detected to be reduced to below 0.10mg/L, the temperature is reduced to 5 ℃ at the speed of 0.3 ℃/h, and then the temperature is reduced to-1 ℃ at the speed of 0.15 ℃/h;
step E6: storing at 0-1 deg.c for over 5 days, maintaining the tank pressure at 0.08-0.10 MPa and controlling the wine age over 20 days.
3. A citrus-flavored beer brewing process according to claim 2, wherein: the fermentation strain is bred dried beer yeast of Fremantis W-34/70 Bragg.
4. A citrus-flavored beer brewing process according to any of claims 1-3, wherein: in the step E1, the number of yeasts is controlled to be 1000-1300 ten thousand/ml.
5. A citrus-flavored beer brewing process according to any of claims 1-3, wherein: in the step A, the malt is required to be crushed without being crushed.
6. A citrus-flavored beer brewing process according to any of claims 1-3, wherein: in the step B, mashed malt is heated to 50+/-0.5 ℃ for 50+/-1 min, then heated to 65-66 ℃ for 60-62 min, then heated to 70+/-1 ℃ for more than 20 min, and then heated to 76+/-0.5 ℃ for carrying out the step C.
7. A citrus-flavored beer brewing process according to any of claims 1-3, wherein: in the step C, saccharified malt is filtered through a filter tank, and the specific steps of the filtering are as follows:
step C1: the strainer is soaked by hot water at 80+/-1 ℃ for 1-2 cm within 5 minutes before the mash is fed into the strainer;
step C2: beating the mash to two thirds, starting reflux until wort is clear and transparent, and starting filtering;
step C3: the filter tank is cleaned, the water temperature of the distilled grain is 75-76 ℃, the residual sugar is washed to 1.0-1.2 DEG P, the total filtering time is controlled to be 90-120 minutes, and no bubbles can appear in the filtering process.
8. A citrus-flavored beer brewing process according to any of claims 1-3, wherein: and D, controlling the total boiling time to be more than 70 minutes, boiling for 60+/-1 minutes after the pot is filled, adding hops twice, adding syrup after wort boiling is finished, uniformly mixing, then adding the syrup into a vortex precipitation tank for vortex precipitation until wort is clear and has no suspended matters, and cooling by feeding a thin plate, wherein the temperature for cooling wort is as follows: batch 1, 7.8-8.0deg.C, batch 2, 3, 4, 9.0-9.5deg.C, and cooling, wherein wort starts to be ventilated after passing material for 10 min, and ventilation rate is 8+ -0.5 m 3 /h, batch 2, 6.+ -. 0.5m 3 3 rd and 4 th batches of 4+ -0.5 m 3 /h。
9. A citrus-flavored beer brewing process according to any of claims 1-3, wherein: the wine is required to be clear and transparent in the step E, and the turbidity is below 0.6 EBC.
10. A citrus-flavored beer brewed using the citrus-flavored beer brewing process of any of claims 1-9.
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