CN114317151A - Brewing method of refined brewed original pulp beer - Google Patents
Brewing method of refined brewed original pulp beer Download PDFInfo
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- CN114317151A CN114317151A CN202111357838.2A CN202111357838A CN114317151A CN 114317151 A CN114317151 A CN 114317151A CN 202111357838 A CN202111357838 A CN 202111357838A CN 114317151 A CN114317151 A CN 114317151A
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Abstract
The invention provides a brewing method of refined brewed protoplasm beer, and relates to the technical field of beer brewing. The refined brewed original pulp beer comprises the following components in parts by weight: 1-5 parts of wheat malt, 6-10 parts of barley malt, 1-3 parts of scorched and fragrant malt, 1 part of hop, 1-3 parts of corn and 1-3 parts of rice. The corn and the rice are added into the traditional fixed raw materials, so that the taste of the beer can be improved, the taste is mellow, the foam richness of the beer can be improved, the cost is low, the value is high, the propagation of yeast can be accelerated through secondary oxygenation, the content of alcohol is further improved, and the taste is personalized.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to a brewing method of fine brewing protoplasm beer.
Background
Beer is the oldest alcoholic beverage in humans, the third beverage in the world after water and tea. Beer is introduced into China in the early twentieth century and belongs to an exotic wine variety. Beer is translated into Chinese Beer according to English Beer, called Beer, and is used up to now. The beer is low-alcohol wine saturated with carbon dioxide and brewed by using barley malt, hops and water as main raw materials and through the yeast fermentation.
The primary pulp beer is a raw beer stock solution which is not added with any preservative additive, is not filtered, is not subjected to inactivation process and retains fresh and live yeast. The original pulp beer has certain turbidity due to the fact that the original pulp beer contains a certain amount of active yeast, the beer body has extremely rich foam, rich fragrance, fresh and pure taste and unique flavor, and is the genuine super liquid bread in the beer family.
Most of the existing beer brewing methods adopt the traditional brewing mode, and are prepared by fermenting fixed raw materials, namely barley malt, hops and water, and the beer prepared by the mode has poor taste, less foam and impure smell, so that the drinking experience of drinkers is reduced.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a brewing method of refined brewed protoplasm beer, which solves the problems of poor taste, less foam and impure smell.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the refined brewed original pulp beer comprises the following components in parts by weight: 1-5 parts of wheat malt, 6-10 parts of barley malt, 1-3 parts of scorched and fragrant malt, 1 part of hop, 1-3 parts of corn and 1-3 parts of rice.
Preferably, the brewing method of the refined brewed protoplasm beer comprises the following steps:
the method comprises the following steps: material preparation
Cleaning the wheat malt, the barley malt, the scorched malt, the hop, the corn and the rice in parts by weight, drying in the air after cleaning, and crushing;
step two: preliminary preparation
Mixing the prepared wheat malt, barley malt and burnt malt in the step one with water, heating to 50-60 ℃ for 60min, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 1;
step three: preparation again
Mixing the corn and the rice prepared in the step one with water, adding amylase, heating to 100 ℃, maintaining for 30min, naturally cooling to 50 ℃, adding a little sugar, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 2;
step four: solution mixing
Mixing, filtering and washing the mash 1 obtained in the step two and the mash 2 obtained in the step three to obtain wort;
step five: adding auxiliary materials
Heating the wort obtained in the fourth step to 100 ℃ for 30min, and adding the hop prepared in the first step in the heating process to obtain raw wort;
step six: preliminary fermentation
Cooling the raw wort obtained in the fifth step to 20 ℃, filtering, adding yeast after filtering, oxygenating, wherein the oxygen charging amount is that sterile compressed oxygen is charged for 8 minutes, fermenting at 20 ℃, and carrying out secondary oxygenation within 24 hours, and the oxygen charging amount is that sterile compressed oxygen is charged for 10 minutes;
step seven: sealing the tank for fermentation
Cooling the raw wort subjected to primary fermentation in the sixth step to 0 ℃, canning, and sealing for 3-6 months to obtain beer;
step eight: bottled storage
Bottling the beer obtained in the seventh step, sterilizing and storing at 0 ℃.
Preferably, in the preliminary preparation and the re-preparation steps, the amount of water added is 3 times that of the raw material.
Preferably, in the step of preparing again, the added sugar is one or more of sucrose, glucose, invert sugar and syrup.
Preferably, in the solution mixing step, the temperature of the washing water is 80 ℃.
Preferably, in the step of storing in bottles, the height of the liquid level after the bottles are filled is 2-3 cm lower than the bottle mouth.
(III) advantageous effects
The invention provides a brewing method of refined brewed protoplasm beer. The method has the following beneficial effects:
1. the corn and the rice are added into the traditional fixed raw materials, so that the taste of the beer can be improved, the taste is mellow, the foam richness of the beer can be improved, and meanwhile, the cost is low and the value is high.
2. Through secondary oxygenation, the propagation of saccharomycetes can be accelerated, the content of alcohol is further improved, and the taste is more personalized.
3. The beer prepared by the method has rich foam, strong fragrance and pure taste, meets the drinking feeling of most drinkers, and is popular with people.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 first embodiment is as follows:
the embodiment of the invention provides refined brewed primary pulp beer, which comprises the following components in parts by weight: 1 part of wheat malt, 6 parts of barley malt, 1 part of scorched and fragrant malt, 1 part of hop, 1 part of corn and 1 part of rice.
A brewing method of refined brewed protoplasm beer comprises the following steps:
the method comprises the following steps: material preparation
Cleaning the wheat malt, the barley malt, the scorched malt, the hop, the corn and the rice in parts by weight, drying in the air after cleaning, and crushing;
step two: preliminary preparation
Mixing the prepared wheat malt, barley malt and burnt malt in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, heating to 50-60 ℃, maintaining for 60min, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 1;
step three: preparation again
Mixing the corn and the rice prepared in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, adding amylase, heating to 100 ℃, maintaining for 30min, naturally cooling to 50 ℃, adding a little sugar, wherein the added sugar is one or more of sucrose, glucose, invert sugar and syrup, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 2;
step four: solution mixing
Mixing the mash 1 obtained in the step two with the mash 2 obtained in the step three, filtering and washing the tank, wherein the temperature of washing water in the tank is 80 ℃, so as to obtain wort;
step five: adding auxiliary materials
Heating the wort obtained in the fourth step to 100 ℃ for 30min, and adding the hop prepared in the first step in the heating process to obtain raw wort;
step six: preliminary fermentation
Cooling the raw wort obtained in the fifth step to 20 ℃, filtering, adding yeast after filtering, oxygenating, wherein the oxygen charging amount is that sterile compressed oxygen is charged for 8 minutes, fermenting at 20 ℃, and carrying out secondary oxygenation within 24 hours, and the oxygen charging amount is that sterile compressed oxygen is charged for 10 minutes;
step seven: sealing the tank for fermentation
Cooling the raw wort subjected to primary fermentation in the sixth step to 0 ℃, canning, and sealing for 3-6 months to obtain beer;
step eight: bottled storage
Bottling the beer obtained in the seventh step, sterilizing and storing at 0 ℃ after the liquid level of the bottled beer is 2-3 cm lower than the bottle mouth.
Example two:
the embodiment of the invention provides refined brewed primary pulp beer, which comprises the following components in parts by weight: 2 parts of wheat malt, 7 parts of barley malt, 1 part of scorched and fragrant malt, 1 part of hop, 1 part of corn and 1 part of rice.
A brewing method of refined brewed protoplasm beer comprises the following steps:
the method comprises the following steps: material preparation
Cleaning the wheat malt, the barley malt, the scorched malt, the hop, the corn and the rice in parts by weight, drying in the air after cleaning, and crushing;
step two: preliminary preparation
Mixing the prepared wheat malt, barley malt and burnt malt in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, heating to 50-60 ℃, maintaining for 60min, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 1;
step three: preparation again
Mixing the corn and the rice prepared in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, adding amylase, heating to 100 ℃, maintaining for 30min, naturally cooling to 50 ℃, adding a little sugar, wherein the added sugar is one or more of sucrose, glucose, invert sugar and syrup, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 2;
step four: solution mixing
Mixing the mash 1 obtained in the step two with the mash 2 obtained in the step three, filtering and washing the tank, wherein the temperature of washing water in the tank is 80 ℃, so as to obtain wort;
step five: adding auxiliary materials
Heating the wort obtained in the fourth step to 100 ℃ for 30min, and adding the hop prepared in the first step in the heating process to obtain raw wort;
step six: preliminary fermentation
Cooling the raw wort obtained in the fifth step to 20 ℃, filtering, adding yeast after filtering, oxygenating, wherein the oxygen charging amount is that sterile compressed oxygen is charged for 8 minutes, fermenting at 20 ℃, and carrying out secondary oxygenation within 24 hours, and the oxygen charging amount is that sterile compressed oxygen is charged for 10 minutes;
step seven: sealing the tank for fermentation
Cooling the raw wort subjected to primary fermentation in the sixth step to 0 ℃, canning, and sealing for 3-6 months to obtain beer;
step eight: bottled storage
Bottling the beer obtained in the seventh step, sterilizing and storing at 0 ℃ after the liquid level of the bottled beer is 2-3 cm lower than the bottle mouth.
Example three:
the embodiment of the invention provides refined brewed primary pulp beer, which comprises the following components in parts by weight: 3 parts of wheat malt, 8 parts of barley malt, 2 parts of scorched and fragrant malt, 1 part of hop, 2 parts of corn and 2 parts of rice.
A brewing method of refined brewed protoplasm beer comprises the following steps:
the method comprises the following steps: material preparation
Cleaning the wheat malt, the barley malt, the scorched malt, the hop, the corn and the rice in parts by weight, drying in the air after cleaning, and crushing;
step two: preliminary preparation
Mixing the prepared wheat malt, barley malt and burnt malt in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, heating to 50-60 ℃, maintaining for 60min, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 1;
step three: preparation again
Mixing the corn and the rice prepared in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, adding amylase, heating to 100 ℃, maintaining for 30min, naturally cooling to 50 ℃, adding a little sugar, wherein the added sugar is one or more of sucrose, glucose, invert sugar and syrup, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 2;
step four: solution mixing
Mixing the mash 1 obtained in the step two with the mash 2 obtained in the step three, filtering and washing the tank, wherein the temperature of washing water in the tank is 80 ℃, so as to obtain wort;
step five: adding auxiliary materials
Heating the wort obtained in the fourth step to 100 ℃ for 30min, and adding the hop prepared in the first step in the heating process to obtain raw wort;
step six: preliminary fermentation
Cooling the raw wort obtained in the fifth step to 20 ℃, filtering, adding yeast after filtering, oxygenating, wherein the oxygen charging amount is that sterile compressed oxygen is charged for 8 minutes, fermenting at 20 ℃, and carrying out secondary oxygenation within 24 hours, and the oxygen charging amount is that sterile compressed oxygen is charged for 10 minutes;
step seven: sealing the tank for fermentation
Cooling the raw wort subjected to primary fermentation in the sixth step to 0 ℃, canning, and sealing for 3-6 months to obtain beer;
step eight: bottled storage
Bottling the beer obtained in the seventh step, sterilizing and storing at 0 ℃ after the liquid level of the bottled beer is 2-3 cm lower than the bottle mouth.
Example four:
the embodiment of the invention provides refined brewed primary pulp beer, which comprises the following components in parts by weight: 4 parts of wheat malt, 9 parts of barley malt, 3 parts of scorched and fragrant malt, 1 part of hop, 3 parts of corn and 3 parts of rice.
A brewing method of refined brewed protoplasm beer comprises the following steps:
the method comprises the following steps: material preparation
Cleaning the wheat malt, the barley malt, the scorched malt, the hop, the corn and the rice in parts by weight, drying in the air after cleaning, and crushing;
step two: preliminary preparation
Mixing the prepared wheat malt, barley malt and burnt malt in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, heating to 50-60 ℃, maintaining for 60min, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 1;
step three: preparation again
Mixing the corn and the rice prepared in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, adding amylase, heating to 100 ℃, maintaining for 30min, naturally cooling to 50 ℃, adding a little sugar, wherein the added sugar is one or more of sucrose, glucose, invert sugar and syrup, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 2;
step four: solution mixing
Mixing the mash 1 obtained in the step two with the mash 2 obtained in the step three, filtering and washing the tank, wherein the temperature of washing water in the tank is 80 ℃, so as to obtain wort;
step five: adding auxiliary materials
Heating the wort obtained in the fourth step to 100 ℃ for 30min, and adding the hop prepared in the first step in the heating process to obtain raw wort;
step six: preliminary fermentation
Cooling the raw wort obtained in the fifth step to 20 ℃, filtering, adding yeast after filtering, oxygenating, wherein the oxygen charging amount is that sterile compressed oxygen is charged for 8 minutes, fermenting at 20 ℃, and carrying out secondary oxygenation within 24 hours, and the oxygen charging amount is that sterile compressed oxygen is charged for 10 minutes;
step seven: sealing the tank for fermentation
Cooling the raw wort subjected to primary fermentation in the sixth step to 0 ℃, canning, and sealing for 3-6 months to obtain beer;
step eight: bottled storage
Bottling the beer obtained in the seventh step, sterilizing and storing at 0 ℃ after the liquid level of the bottled beer is 2-3 cm lower than the bottle mouth.
Example five:
the embodiment of the invention provides refined brewed primary pulp beer, which comprises the following components in parts by weight: 5 parts of wheat malt, 10 parts of barley malt, 3 parts of scorched and fragrant malt, 1 part of hop, 3 parts of corn and 3 parts of rice.
A brewing method of refined brewed protoplasm beer comprises the following steps:
the method comprises the following steps: material preparation
Cleaning the wheat malt, the barley malt, the scorched malt, the hop, the corn and the rice in parts by weight, drying in the air after cleaning, and crushing;
step two: preliminary preparation
Mixing the prepared wheat malt, barley malt and burnt malt in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, heating to 50-60 ℃, maintaining for 60min, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 1;
step three: preparation again
Mixing the corn and the rice prepared in the step one with water, wherein the addition amount of the water is 3 times of that of the raw materials, adding amylase, heating to 100 ℃, maintaining for 30min, naturally cooling to 50 ℃, adding a little sugar, wherein the added sugar is one or more of sucrose, glucose, invert sugar and syrup, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 2;
step four: solution mixing
Mixing the mash 1 obtained in the step two with the mash 2 obtained in the step three, filtering and washing the tank, wherein the temperature of washing water in the tank is 80 ℃, so as to obtain wort;
step five: adding auxiliary materials
Heating the wort obtained in the fourth step to 100 ℃ for 30min, and adding the hop prepared in the first step in the heating process to obtain raw wort;
step six: preliminary fermentation
Cooling the raw wort obtained in the fifth step to 20 ℃, filtering, adding yeast after filtering, oxygenating, wherein the oxygen charging amount is that sterile compressed oxygen is charged for 8 minutes, fermenting at 20 ℃, and carrying out secondary oxygenation within 24 hours, and the oxygen charging amount is that sterile compressed oxygen is charged for 10 minutes;
step seven: sealing the tank for fermentation
Cooling the raw wort subjected to primary fermentation in the sixth step to 0 ℃, canning, and sealing for 3-6 months to obtain beer;
step eight: bottled storage
Bottling the beer obtained in the seventh step, sterilizing and storing at 0 ℃ after the liquid level of the bottled beer is 2-3 cm lower than the bottle mouth.
Example six:
100 ml of each of the beers in example one, example two, example three, example four and example five were divided into five groups, and one experiencer was tasted and made self-feeling in mouth feel and smell, and the results are shown in the following table:
as can be seen from the table above, the beer prepared by the invention has pure taste and unique flavor, reasonably gives the component proportion, and can selectively control the richness and color degree of the foam.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The refined brewed original pulp beer is characterized by comprising the following components in parts by weight: 1-5 parts of wheat malt, 6-10 parts of barley malt, 1-3 parts of scorched and fragrant malt, 1 part of hop, 1-3 parts of corn and 1-3 parts of rice.
2. The method for brewing refined brewed original pulp beer according to claim 1, characterized by comprising the following steps:
the method comprises the following steps: material preparation
Cleaning the wheat malt, the barley malt, the scorched malt, the hop, the corn and the rice in parts by weight, drying in the air after cleaning, and crushing;
step two: preliminary preparation
Mixing the prepared wheat malt, barley malt and burnt malt in the step one with water, heating to 50-60 ℃ for 60min, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 1;
step three: preparation again
Mixing the corn and the rice prepared in the step one with water, adding amylase, heating to 100 ℃, maintaining for 30min, naturally cooling to 50 ℃, adding a little sugar, heating to 80 ℃, and preserving heat until iodine reaction disappears to obtain mash 2;
step four: solution mixing
Mixing, filtering and washing the mash 1 obtained in the step two and the mash 2 obtained in the step three to obtain wort;
step five: adding auxiliary materials
Heating the wort obtained in the fourth step to 100 ℃ for 30min, and adding the hop prepared in the first step in the heating process to obtain raw wort;
step six: preliminary fermentation
Cooling the raw wort obtained in the fifth step to 20 ℃, filtering, adding yeast after filtering, oxygenating, wherein the oxygen charging amount is that sterile compressed oxygen is charged for 8 minutes, fermenting at 20 ℃, and carrying out secondary oxygenation within 24 hours, and the oxygen charging amount is that sterile compressed oxygen is charged for 10 minutes;
step seven: sealing the tank for fermentation
Cooling the raw wort subjected to primary fermentation in the sixth step to 0 ℃, canning, and sealing for 3-6 months to obtain beer;
step eight: bottled storage
Bottling the beer obtained in the seventh step, sterilizing and storing at 0 ℃.
3. The method for brewing refined brewed original pulp beer according to claim 2, characterized in that: in the primary preparation and the secondary preparation steps, the addition amount of water is 3 times of that of the raw materials.
4. The method for brewing refined brewed original pulp beer according to claim 2, characterized in that: in the step of preparing again, the added sugar is one or more of sucrose, glucose, invert sugar and syrup.
5. The method for brewing refined brewed original pulp beer according to claim 2, characterized in that: in the solution mixing step, the temperature of the washing tank water is 80 ℃.
6. The method for brewing refined brewed original pulp beer according to claim 2, characterized in that: in the step of bottled storage, the height of the liquid level after bottling is 2-3 cm lower than the bottle opening.
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