Process method for adding humulus lupulus to malt wort
A process method and hop technology, which are applied in the preparation of wort, beer brewing, biochemical equipment and methods, etc., can solve the problems of alpha acid waste, increase heat energy consumption, prolong brewing time, etc., to improve utilization and save The effect of heating energy and shortening brewing time
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Embodiment approach 1
[0020] Use 5 kilograms of barley malt to grind, add 15 liters of hot water at 75 degrees Celsius, and the temperature after mixing is 66-68 degrees Celsius. Keep the temperature for 60 minutes to complete the sugar production. The wort is separated by filtration. During the filtering process, 1 liter of wort was first obtained, and the temperature of the wort was measured to be 60 degrees Celsius. Add 20 grams of Saaz hop pellets to the wort and continue to collect a total of 10 liters of wort. Then, more wort is obtained through the process of washing the lees with hot water at 78 degrees Celsius. A total of 20 liters of wort. The collected wort is heated to boiling. After 45 minutes of boiling, 20 g of Saaz hop pellets are added to the wort. After boiling for another 15 minutes, the heating is stopped, and the wort is precipitated to separate out thermally degraded substances and hop dregs. Cool to 15 degrees Celsius and put in yeast for fermentation.
[0021] In this...
Embodiment approach 2
[0023] Take 20 liters of room temperature water, add 10 grams of Cascade hops, and start heating. When the water temperature reaches boiling point, pour 2.5 kg of maltose powder into the water and stir evenly to form wort. Continue to heat the wort to a boil. After boiling for 60 minutes, the heating is stopped, and the wort is precipitated to precipitate thermally degraded substances and hop dregs. Cool to 15 degrees Celsius and put in yeast for fermentation.
[0024] In this practice, hops are first mixed with water as a solvent for the wort at room temperature, and fermentable powdered sugar is added at the boil to form a wort containing fermentables.
Embodiment approach 3
[0026] Choose 1 kg of high-quality rice, crush it into fine powder, add 3 liters of room temperature water, add 20 grams of hops granules when heating to 70 degrees Celsius under stirring, continue to heat until boiling, and then keep the temperature for 30 minutes to complete the gelatinization of rice, and let the part of hops alpha acid isomerization. After stopping the heating, add 12 liters of room temperature water and 5 kg of crushed barley malt to the rice paste, adjust the temperature to 60 degrees Celsius, keep the temperature constant for 30 minutes, then raise the temperature to 70 degrees Celsius, and keep the temperature constant for 30 minutes to complete the starch saccharification of rice and malt. The bran solids and hop dregs are filtered out to obtain a clear wort. After the wort has boiled for 30 minutes, add 10 grams of hops and turn off the heat. The wort is precipitated out of thermally degraded material and hop residue. Cool to 15 degrees Celsius and...
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