Original pulp beer and preparation method thereof
A technology for beer and raw materials, applied in the field of puree beer and its preparation, can solve the problem of less puree beer and the like, and achieve the effects of prominent hop aroma, high softness and high ester production
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Embodiment 1
[0036] Embodiment 1: the preparation of 2000L 11.3 ° P puree beer
[0037] 1. Ratio of main brewing raw materials (mass percentage of main brewing raw materials):
[0038] 163.4kg (50%) of wheat malt with a library value of 34%, 114.4kg (35%) of barley malt with a library value of 34%, 6.5kg (2%) of caramel malt with a color of 150EBC, and a color of 400EBC Caramel malt 3.3kg (1%), caramel malt with color 110EBC 6.5kg (2%), caramel malt with color 20EBC 22.9kg (7%), caramel malt with color 75EBC 6.5kg (2%), 3.3kg (1%) of caramel malt with a color of 280EBC.
[0039] 2. Preparation method:
[0040] 1) Saccharification: Mashing pot is fed at high temperature, the feeding temperature is 65°C, and the feed-to-water ratio is 1.0:3.5; add the main brewing raw materials after crushing, and keep the temperature for 20 minutes according to the feed temperature; then raise the temperature to 75°C, and keep it for 20 minutes; After the iodine test is completed, the temperature is rais...
Embodiment 2
[0046] Embodiment 2: the preparation of 4000L 11.2 ° P puree beer
[0047] 1. Ratio of main brewing raw materials (mass percentage of main brewing raw materials):
[0048] 326.8kg (50%) of wheat malt with a library value of 33%, 228.8kg (35%) of barley malt with a library value of 33%, 13.0kg (2%) of caramel malt with a color of 150EBC, and a color of 380EBC 6.6kg (1%) of caramel malt, 130kg (2%) of caramel malt with a color of 120EBC, 45.8kg (7%) of caramel malt with a color of 20EBC, 13.0kg of caramel malt with a color of 80EBC ( 2%), 6.6kg (1%) of caramel malt with a chroma of 280EBC.
[0049] 2. Preparation method:
[0050] 1) High-temperature feeding of the mash pot, the feeding temperature is 67°C, and the ratio of feed to water is 1.0:3.7; add the crushed main brewing raw materials, and keep the temperature for 25 minutes according to the feeding temperature; then raise the temperature to 73°C and keep the heat for 18 minutes; After completion, the temperature was ra...
Embodiment 3
[0056] Embodiment 3: the preparation of 6000L 11.5 ° P puree beer
[0057] 1. Ratio of main brewing raw materials (mass percentage of main brewing raw materials):
[0058] 490.2kg (50%) of wheat malt with a library value of 36%, 343.2kg (35%) of barley malt with a library value of 36%, 19.5kg (2%) of caramel malt with a color of 150EBC, and a color of 450EBC Caramel malt 9.9kg (1%), caramel malt with color 1300EBC 19.5kg (2%), caramel malt with color 20EBC 68.7kg (7%), caramel malt with color 60EBC 19.5kg (2%), 9.9kg (1%) of caramel malt with a color of 280EBC.
[0059] 2. Preparation method:
[0060] 1) High-temperature feeding of the mash pot, the feeding temperature is 66°C, and the ratio of feed to water is 1.0:3.8; add the crushed main brewing raw materials, and keep warm for 30 minutes according to the feeding temperature; then raise the temperature to 74°C and keep warm for 10 minutes; iodine test After completion, the temperature was raised to 75°C;
[0061] 2) Fil...
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