CN110467986A - A kind of formula and processing technology of craft beer - Google Patents
A kind of formula and processing technology of craft beer Download PDFInfo
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- CN110467986A CN110467986A CN201910851624.7A CN201910851624A CN110467986A CN 110467986 A CN110467986 A CN 110467986A CN 201910851624 A CN201910851624 A CN 201910851624A CN 110467986 A CN110467986 A CN 110467986A
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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
- C12C11/02—Pitching yeast
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Abstract
The invention discloses a kind of formula and processing technologies of craft beer, and malt, hops, food grade additives and yeast are added in water；By weight percentage, malt is 99.24%~99.49%, and hops are 0.27%~0.41%, and food grade additives are 0.05%~0.08%, and yeast is 0.17%~0.27%；Malt includes Pearson's malt, black burnt malt 1 or chocolate flavouring malt, black burnt malt 3, wheat burnt malt, OK a karaoke club burnt malt, wheat malt, Munich burnt malt 2 and ripe oatmeal；Hops are Kent gold medal.Craft beer of the invention gives off a strong fragrance, pure taste, and foam is fine and smooth, full of nutrition, and production technology has convenient for characteristics such as industrial applicabilities.
Description
Technical field
The present invention relates to beer technical fields, and in particular to a kind of formula and processing technology of craft beer.
Background technique
Beer is imported by the Western countries, and domestic industrial beer has Qingdao, snowflake etc. at present；Craft beer is as emerging
Industry, nearly 2 years fast-developing at home.Its constraint for getting rid of traditional industry manufacturing mode is liked according to the individual of drinking person
Good, doing in production raw material and process aspect improves.
The commercially available beer that present people drink is using syrup, rice, corn, starch, part malt mostly through everfermentation
Method brew is deployed.Main ingredient is brewer's wort, ethyl alcohol and hops in its beer, and taste is relatively single.
Summary of the invention
Aiming at the shortcomings existing in the above problems, the present invention provides a kind of formula and processing technology of craft beer.
The invention discloses a kind of formulas of craft beer, and malt, hops, food grade additives and ferment are added in water
It is female；
By weight percentage, the malt is 99.24%~99.49%, and the hops are 0.27%~0.41%, institute
Stating food grade additives is 0.05%~0.08%, and the yeast is 0.17%~0.27%；
The malt includes Pearson's malt, black burnt malt 1 or chocolate flavouring malt, black burnt malt
No. 3, wheat burnt malt, OK a karaoke club burnt malt, wheat malt, Munich burnt malt 2 and ripe oatmeal.
As a further improvement of the present invention, by weight percentage, Pearson's malt be 60.27%~
71.15%, Munich burnt malt 1 or chocolate flavouring malt are 10.96%~11.54%, the wheat burnt odor
Malt is 3.85%~5.48%, and the OK a karaoke club burnt malt is 1.92%~4.11%, the wheat malt 1.92%~
4.11%, Munich burnt malt 2 be 1.92%~4.11%, black burnt malt No. 3 1.92%~4.11%, ripe oat
Piece 5.69%~6.85%.
As a further improvement of the present invention, the hops are Kent gold medal.
As a further improvement of the present invention, the food grade additives include calcium sulfate, magnesium sulfate, calcium chloride and carbonic acid
Calcium.
As a further improvement of the present invention, by weight percentage, the calcium sulfate is 16.67%~21.43%, institute
State magnesium sulfate be 16.67%~21.43%, the calcium carbonate be 35.71%~49.99%, calcium chloride be 16.67%~
21.43%.
As a further improvement of the present invention, the yeast of stating is US-05 dry ferment.
As a further improvement of the present invention, original wort concentration is 15~17 ° of P.
As a further improvement of the present invention, it the weight of the water and malt, hops, food grade additives and yeast and waits
Weight.
The invention also discloses a kind of production technologies of the formula of craft beer, comprising:
By water, malt and food grade additives through saccharification, filter, boil, precipitating of circling round, the former malt of 15~17 ° of P is made
Juice；Wherein, first part's hops in hops are added in the boiling part；
It ferments being added in fermentor after the former brewer's wort cooling, is needed during former wheat juice enters fermentor
Appropriate oxygen is injected, yeast is added in the fermentation process.
As a further improvement of the present invention, the former brewer's wort is added in fermentor after being cooled to 18 DEG C；
The fermentation time is 45~60 days.
Compared with prior art, the invention has the benefit that
Hops of the invention give off a strong fragrance, pure taste, and foam is fine and smooth, full of nutrition, and production technology, which has, is convenient for work
The characteristics such as industry utilization.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that and described embodiment is a part of the embodiments of the present invention, rather than
Whole embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not before making creative work
Every other embodiment obtained is put, shall fall within the protection scope of the present invention.
The present invention is described in further detail below:
It is an object of the invention to break traditional beer to make theory, cost control is not asked, using 100% pure malt,
It allows it to generate mellow mouthfeel, using hops, increases beer strong fragrance and wine body maturation degree.
For this purpose, the present invention provides a kind of formula of craft beer, be added in water malt, hops, food grade additives and
Yeast；By weight percentage, malt is 99.24%~99.49%, and hops are 0.27%~0.41%, food grade additives
It is 0.05%~0.08%, yeast is 0.17%~0.27%.
Further, the weight of water and malt, hops, food grade additives and yeast and weight is waited.
Malt of the invention includes Pearson's malt 60.27%~71.15%, black burnt malt 1 or chocolate
Flavor malt 10.96%~11.54%, black burnt malt No. 3 1.92%~4.11%, wheat burnt malt 3.85%~
5.48%, OK a karaoke club burnt malt 1.92%~4.11%, wheat malt 1.92%~4.11%, Munich burnt malt 2
1.92%~4.11% and ripe oatmeal 5.69%~6.85%.
Hops of the invention only select Kent gold medal hops 0.27%~0.41%.
Food grade additives of the invention include calcium sulfate, magnesium sulfate, calcium carbonate and calcium chloride；Wherein, percentage by weight
Than meter, calcium sulfate is 16.67%~21.43%, and the magnesium sulfate is 16.67%~21.43%, and the calcium carbonate is
35.71%~49.99%, calcium chloride is 16.67%~21.43%.
Yeast of stating of the invention is US-05 dry ferment.
Further, original wort concentration of the invention is 15~17 ° of P, and bitter degree is 30, alcoholic strength 6.7%.
It is specific:
The present invention mainly possesses strong natural malt sweet taste using Pearson's malt, and it is sufficient that good conversion process assigns enzyme
Vigor, effect be to provide brewer's wort fermentable sugars degree, EBC 3-4.5.
The present invention is using black burnt malt 1 or chocolate flavouring malt for improving wine body richness, increasing wine
Body malt flavor provides beer plentiful mellow and full flavor, and deepening beer color makes full color EBC 800-1000 or assign micro-
The fragrance 800-1000 of micro- toast bread.
The present invention, for improving wine body richness, increasing wine body malt flavor, provides beer using black burnt malt 3
Plentiful mellow and full flavor, deepening beer color makes full color EBC 1300-1500.
The present invention is using wheat burnt malt for enhancing wine body plumpness, improving typical wheat malt coloration, raising wine
Body colour degree EBC 38-49.3.
The present invention, for enhancing wine body and mildness speciality, can effectively facilitate formation of foam and its using OK a karaoke club burnt malt
The burnt odor type malt of stability, the more stable strong EBC 350-450 of mouthfeel.
The present invention is used for foaming abundancy and wheat odor type, the low EBC 3-5 of coloration using wheat malt
The present invention, for improving wine body richness, increasing wine body malt flavor, provides beer using Munich burnt malt 2
The plentiful mellow and full flavor of wine, deepening beer color makes full color gas EBC 1100-1200
The present invention uses ripe oat, improves the taste lubrication and wine body plumpness of beer.
The present invention has pungent perfume (or spice)/flowers and plants, soil fragrance, mellow and full mild perfume (or spice) using Kent gold medal.
The present invention provides a kind of production technology of the formula of craft beer, comprising:
Step 1: pressing existing beer production steps, that is, be saccharified, filter, boiling, 14~16 ° of P original malt are made in precipitating of circling round
Juice concentration；Specifically:
Water, malt and food grade additives progress protein are stopped, saccharification processing；
It is filtered after the completion of saccharification；
It is boiled after the completion of filtering；First part's hops in Kent gold medal are added in boiling part, wine is provided
Body and hardship degree terminate the pure and fresh hops perfume of preceding addition second part boiling；
Step 2: after the completion of convolution precipitating, fermentation being added after former brewer's wort is cooled to 18 DEG C by chip cold-heat exchanger
In tank, fermentation process is carried out；A certain amount of oxygen is injected in the process, puts into dry ferment to fermentor.Wherein, during hypoglycemic
5 ° of P sealed cans need periodically to drain yeast and hops and condensate in entire fermentation period；
Step 3 forms mature wine body by 45-60 days fermentation periods.
Embodiment 1:
The present invention provides a kind of formula of craft beer, and malt, hops, food grade additives and yeast are added in water；
By weight percentage, malt 99.24%, hops 0.41%, food grade additives 0.08%, yeast 0.27%；
Malt of the invention includes Pearson's malt, black burnt malt 1 or chocolate flavouring malt, black burnt odor
Malt 3, wheat burnt malt, OK a karaoke club burnt malt, wheat malt, Munich burnt malt 2 and ripe oatmeal；Wherein,
By weight percentage, malt of the invention includes Pearson's malt 60.27%, black burnt malt 1 or chocolate wind
Taste malt 10.96%, black burnt malt No. 3 4.11%, wheat burnt malt 5.48%, OK a karaoke club burnt malt 4.11% is small
Wheat malt 4.11%, Munich burnt malt No. 2 4.11% and ripe oatmeal 6.85%.
Hops of the invention are Kent gold medal hops.
Food grade additives of the invention include calcium sulfate, magnesium sulfate, calcium carbonate and calcium chloride；Wherein, percentage by weight
Than meter, calcium sulfate 21.43%, magnesium sulfate 21.43%, calcium carbonate 35.71%, calcium chloride 21.43%.
Yeast is US-05 dry ferment.
Embodiment 2:
The present invention provides a kind of formula of craft beer, and malt, hops, food grade additives and yeast are added in water；
By weight percentage, malt 99.49%, hops 0.27%, food grade additives 0.05%, yeast 0.19%；
Malt of the invention includes Pearson's malt, black burnt malt 1 or chocolate flavouring malt, black burnt odor
Malt 3, wheat burnt malt, OK a karaoke club burnt malt, wheat malt, Munich burnt malt 2 and ripe oatmeal；Wherein,
By weight percentage, malt of the invention includes Pearson's malt 71.15%, black burnt malt 1 or chocolate wind
Taste malt 11.54%, black burnt malt No. 3 1.92%, wheat burnt malt 3.85%, OK a karaoke club burnt malt 1.92% is small
Wheat malt 1.92%, Munich burnt malt No. 2 1.92% and ripe oatmeal 5.77%.
Hops of the invention are Kent gold medal hops.
Food grade additives of the invention include calcium sulfate, magnesium sulfate, calcium carbonate and calcium chloride；Wherein, percentage by weight
Than meter, calcium sulfate 16.67%, magnesium sulfate 16.67%, calcium carbonate 49.99%, calcium chloride 16.67%.
Yeast is US-05 dry ferment.
Embodiment 3:
The present invention provides a kind of formula of craft beer, and malt, hops, food grade additives and yeast are added in water；
By weight percentage, malt 99.37%, hops 0.34%, food grade additives 0.06%, yeast 0.23%；
Malt of the invention includes Pearson's malt, black burnt malt 1 or chocolate flavouring malt, black burnt odor
Malt 3, wheat burnt malt, OK a karaoke club burnt malt, wheat malt, Munich burnt malt 2 and ripe oatmeal；Wherein,
By weight percentage, malt of the invention includes Pearson's malt 65.71%, black burnt malt 1 or chocolate wind
Taste malt 11.25%, black burnt malt No. 3 3.02%, wheat burnt malt 4.66%, OK a karaoke club burnt malt 3.02% is small
Wheat malt 3.02%, Munich burnt malt No. 2 3.02% and ripe oatmeal 6.3%.
Hops of the invention are Kent gold medal hops.
Food grade additives of the invention include calcium sulfate, magnesium sulfate, calcium carbonate and calcium chloride；Wherein, percentage by weight
Than meter, calcium sulfate 19.05%, magnesium sulfate 19.05%, calcium carbonate 42.85%, calcium chloride 19.05%.
Yeast is US-05 dry ferment.
These are only the preferred embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.All within the spirits and principles of the present invention, it is made it is any modification,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of formula of craft beer, which is characterized in that malt, hops, food grade additives and yeast are added in water；
By weight percentage, the malt is 99.24%~99.49%, and the hops are 0.27%~0.41%, the food
Grade additive is 0.05%~0.08%, and the yeast is 0.17%~0.27%；
The malt include Pearson's malt, black burnt malt 1 or chocolate flavouring malt, black burnt malt 3,
Wheat burnt malt, OK a karaoke club burnt malt, wheat malt, Munich burnt malt 2 and ripe oatmeal.
2. the formula of craft beer as described in claim 1, which is characterized in that by weight percentage, the Pearson wheat
Bud is 60.27%~71.15%, and Munich burnt malt 1 or chocolate flavouring malt are 10.96%~11.54%,
The wheat burnt malt is 3.85%~5.48%, and the OK a karaoke club burnt malt is 1.92%~4.11%, the wheat wheat
Bud 1.92%~4.11%, Munich burnt malt 2 are 1.92%~4.11%, black burnt malt No. 3 1.92%~
4.11%, ripe oatmeal 5.69%~6.85%.
3. the formula of craft beer as described in claim 1, which is characterized in that the hops are Kent gold medal.
4. the formula of craft beer as described in claim 1, which is characterized in that the food grade additives include calcium sulfate,
Magnesium sulfate, calcium chloride and calcium carbonate.
5. the formula of craft beer as claimed in claim 4, which is characterized in that by weight percentage, the calcium sulfate is
16.67%~21.43%, the magnesium sulfate is 16.67%~21.43%, and the calcium carbonate is 35.71%~49.99%, chlorine
Changing calcium is 16.67%~21.43%.
6. the formula of craft beer as described in claim 1, which is characterized in that the yeast of stating is US-05 dry ferment.
7. the formula of craft beer as described in claim 1, which is characterized in that original wort concentration is 15~17 ° of P.
8. the formula of craft beer as described in claim 1, which is characterized in that the water and malt, hops, food-grade are added
It the weight of agent and yeast and equal weighs.
9. a kind of production technology of such as formula of craft beer of any of claims 1-8, which is characterized in that packet
It includes:
By water, malt and food grade additives through saccharification, filter, boil, precipitating of circling round, the former brewer's wort of 15~17 ° of P is made；
Wherein, first part's hops in hops are added in the boiling part；
It ferments being added in fermentor after the former brewer's wort cooling, needs to inject during former wheat juice enters fermentor
Yeast is added in the fermentation process in appropriate oxygen.
10. production technology as claimed in claim 9, which is characterized in that fermentation is added after being cooled to 18 DEG C in the original brewer's wort
In tank；
The fermentation time is 45~60 days.
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| CN201910851624.7A CN110467986A (en) | 2019-09-10 | 2019-09-10 | A kind of formula and processing technology of craft beer |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110862884A (en) * | 2019-11-25 | 2020-03-06 | 黑龙江雪熊商贸有限公司 | Beer formula and brewing process |
| CN111534391A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Malus spectabilis fruit beer and brewing method thereof |
| CN111849668A (en) * | 2020-07-17 | 2020-10-30 | 珠海市赛诺艾兴生物科技有限公司 | Processing method of hemp fine-brewed beer |
| CN112592779A (en) * | 2020-12-31 | 2021-04-02 | 青岛啤酒股份有限公司 | Black wheat beer and preparation method thereof |
| CN112625823A (en) * | 2020-12-31 | 2021-04-09 | 青岛啤酒股份有限公司 | Dark wheat beer and preparation method thereof |
| CN113583771A (en) * | 2021-07-29 | 2021-11-02 | 山西农业大学山西功能食品研究院 | Hemerocallis citrina baroni flavored black beer and preparation method thereof |
| CN113999741A (en) * | 2021-11-25 | 2022-02-01 | 酒事有鲤(济南)品牌管理有限公司 | Preparation method for brewing gulonic acid beer |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109694790A (en) * | 2019-02-14 | 2019-04-30 | 合肥学院 | A kind of black beer production method |
-
2019
- 2019-09-10 CN CN201910851624.7A patent/CN110467986A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109694790A (en) * | 2019-02-14 | 2019-04-30 | 合肥学院 | A kind of black beer production method |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110862884A (en) * | 2019-11-25 | 2020-03-06 | 黑龙江雪熊商贸有限公司 | Beer formula and brewing process |
| CN111534391A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Malus spectabilis fruit beer and brewing method thereof |
| CN111849668A (en) * | 2020-07-17 | 2020-10-30 | 珠海市赛诺艾兴生物科技有限公司 | Processing method of hemp fine-brewed beer |
| CN112592779A (en) * | 2020-12-31 | 2021-04-02 | 青岛啤酒股份有限公司 | Black wheat beer and preparation method thereof |
| CN112625823A (en) * | 2020-12-31 | 2021-04-09 | 青岛啤酒股份有限公司 | Dark wheat beer and preparation method thereof |
| CN112592779B (en) * | 2020-12-31 | 2022-08-12 | 青岛啤酒股份有限公司 | Black wheat beer and preparation method thereof |
| CN112625823B (en) * | 2020-12-31 | 2022-08-12 | 青岛啤酒股份有限公司 | Dark wheat beer and preparation method thereof |
| CN113583771A (en) * | 2021-07-29 | 2021-11-02 | 山西农业大学山西功能食品研究院 | Hemerocallis citrina baroni flavored black beer and preparation method thereof |
| CN113999741A (en) * | 2021-11-25 | 2022-02-01 | 酒事有鲤(济南)品牌管理有限公司 | Preparation method for brewing gulonic acid beer |
| CN113999741B (en) * | 2021-11-25 | 2024-04-23 | 酒事有鲤(济南)品牌管理有限公司 | Preparation method of brewing gulic acid beer |
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