We believe strongly that we can and must do something different.
Our aim is to make your ideas come true.
Brewery Setup Blog
The unique brewing technological characteristics of black beer
- Sep 07, 2019
- helen
- 7998
- black beer fermentation
The unique brewing technological characteristics of black beer
Black beer is a special type of beer, black beer color greater than 40EBC units, wine was dark reddish brown to dark brown, black beer prominent malt flavor, (coke flavor), wine mellow, delicate foam, bitter taste moderate. As the original malt juice concentration is relatively high, so its carbohydrates, amino acids and calories than the high-quality beer, minerals, vitamins content is also very rich, so "black milk" reputation, also applies to the cold Of the season to drink, but the output is not large. The technical points of the production of black beer are described below. Beer materials: brewing water. Hardness is higher, can also be used in the usual light beer brewing water, the best use of high quality spring water. raw material. Accessories with little amount, generally do not use accessories. The use of some accessories (rice) can reduce production costs, but will increase the amount of colored malt and sugar, and sometimes also cause the taste of finished beer defects. Usually with high solubility, relatively dark color, small grain of high quality malt, with about 10% of the black malt, sometimes using the right amount of amber malt (commonly known as sweet malt) to increase the finished beer malt flavor, and to avoid excessive Of the coke and coke bitter taste, affecting the beer taste. The rate of roasted malt is appropriately thicker to prevent filtration difficulties. Colorant. Usually the use of candy as a coloring agent, the amount of beer can be determined according to the amount of color standards, generally not more than 0.2% of the liquor can be added before the beer filter.
.jpg)
The quality of the colorant needs to be relatively stable, requiring it to have a good flavor and rich in melanin, but should not contain more carbonized ingredients. Since the taste of the beer depends to a large extent on the quality of the colorant, the maltose color used in recent years is very close to the wort and is in good condition and is a good colorant, but it can not Increase its dosage. Technical Points: Equipment. If the production of black beer is large, it should be specially equipped with a set of special equipment from yeast cultivation to saccharification and fermentation to ensure the quality of the beer is stable and to avoid interference with the production of other varieties. Saccharification process. Using two or three times to cook. yeast. Yeast for the following yeast. Should strictly control the use of algebra, because the raw material when the melanin will be attached to the surface of yeast cells, affecting its fermentation capacity. After the fermentation of yeast recovery, its metabolism and fermentation performance has declined, the need for adequate washing and then use. Preferably activated with light-colored wort for fermentation, to effectively reproduce and carry out normal fermentation. Fermentation. Fermentation temperature may be appropriate lower, the fermentation period should be appropriate longer, can reduce the adverse fermentation by-products, especially the higher alcohol content, so that the product taste more pure, soft, drink not "top".
.jpg)
The semi-continuous method is based on the intermittent equipment, adding a beer tank (beer supply tank). Operation, only 10% -30% of the beer hit the tank, the rest of the majority of beer in the temporary storage tank. With the reverse osmosis operation, the beer in the tank is gradually replenished to the circulation tank, and each replenishment of the beer is equal to the amount of membrane permeated. In this way, the concentration of the concentrated solution in the circulation system is gradually increased in the order of increasing the concentration and viscosity of the concentrated liquid in the circulation system. The efficiency of the reverse osmosis cycle operation is higher and the effect of the alcohol removal rate is improved. The alcohol content of the alcohol-free (low-alcohol) beer, which is equal to the original wine, is less than 1%, which is lower than the batch method. In the semi-continuous process, the operation is terminated when the liquid recovery rate reaches 85% (9-10 h), and then the sterile deoxy carbonated water is added to the circulatory system and circulated with the concentrate at 0.3 MPa for 20 min No alcohol (low alcohol) beer products. In order to prevent beer and air contact, the entire processing system are pre-filled co2, to drive the equipment and pipeline air. Low temperature contact method In the yeast can not be fermented at low temperature conditions, the yeast contact with wort, so that the smell of yeast spread to the wort, in order to prepare non-alcoholic beer. The specific method is described below. After the wort or its products are boiled, the residue is removed by filtration, cooled to 0 ° C, and the wort concentration is adjusted to about 6%. The acid (lactic acid, malic acid, tartaric acid, dilute sulfuric acid or lactic acid bacteria is obtained by fermentation Of the lactic acid solution) to adjust the pH of 4 or so, and then the wort cooled to a 0.5 to 0H, through the C02 for saturation. Note that the pH of the acid should not contain oxygen.
After separation from yeast or yeast yeast yeast, elute with physiological saline to remove residual alcohol and other impurities, then cool it to -0.5-0.4 ° C and add to the prepared wort, Add the amount of 0.5L per 100L of wort plus yeast. For mixing evenly, can be co-co2 stirring, or with a pump to cycle. After mixing, keep the above temperature, after 48h, by centrifugation or filtration to remove the yeast, that was alcohol-free beer. The actual concentration of the product is 6%, pH 4.1, C02 content of 5.2g / L, alcohol content of less than 05%. The above-mentioned alcohol-free beer is treated with PVPP, silica gel, hydrogel or filtration method, and it can be treated with an enzyme preparation to remove the polymer protein and improve the stability of the product. In addition, the wine bottle should also be pasteurized. After this treatment, product quality and long-term storage is not bad. The color, fragrance, taste, foam and clarity of the product are the same as ordinary beer. The yeast used in this method has the above fermentation of the brewer's yeast, the following fermentation of Karlsbergia as well as wine yeast and grape yeast. Yeast in the wort to add control indicators are: mixed with the juice per milliliter of wort 2X106-1.5X108. The yeast used must be fresh yeast.
Abby
Black beer is a special type of beer, black beer color greater than 40EBC units, wine was dark reddish brown to dark brown, black beer prominent malt flavor, (coke flavor), wine mellow, delicate foam, bitter taste moderate. As the original malt juice concentration is relatively high, so its carbohydrates, amino acids and calories than the high-quality beer, minerals, vitamins content is also very rich, so "black milk" reputation, also applies to the cold Of the season to drink, but the output is not large. The technical points of the production of black beer are described below. Beer materials: brewing water. Hardness is higher, can also be used in the usual light beer brewing water, the best use of high quality spring water. raw material. Accessories with little amount, generally do not use accessories. The use of some accessories (rice) can reduce production costs, but will increase the amount of colored malt and sugar, and sometimes also cause the taste of finished beer defects. Usually with high solubility, relatively dark color, small grain of high quality malt, with about 10% of the black malt, sometimes using the right amount of amber malt (commonly known as sweet malt) to increase the finished beer malt flavor, and to avoid excessive Of the coke and coke bitter taste, affecting the beer taste. The rate of roasted malt is appropriately thicker to prevent filtration difficulties. Colorant. Usually the use of candy as a coloring agent, the amount of beer can be determined according to the amount of color standards, generally not more than 0.2% of the liquor can be added before the beer filter.
The quality of the colorant needs to be relatively stable, requiring it to have a good flavor and rich in melanin, but should not contain more carbonized ingredients. Since the taste of the beer depends to a large extent on the quality of the colorant, the maltose color used in recent years is very close to the wort and is in good condition and is a good colorant, but it can not Increase its dosage. Technical Points: Equipment. If the production of black beer is large, it should be specially equipped with a set of special equipment from yeast cultivation to saccharification and fermentation to ensure the quality of the beer is stable and to avoid interference with the production of other varieties. Saccharification process. Using two or three times to cook. yeast. Yeast for the following yeast. Should strictly control the use of algebra, because the raw material when the melanin will be attached to the surface of yeast cells, affecting its fermentation capacity. After the fermentation of yeast recovery, its metabolism and fermentation performance has declined, the need for adequate washing and then use. Preferably activated with light-colored wort for fermentation, to effectively reproduce and carry out normal fermentation. Fermentation. Fermentation temperature may be appropriate lower, the fermentation period should be appropriate longer, can reduce the adverse fermentation by-products, especially the higher alcohol content, so that the product taste more pure, soft, drink not "top".
The semi-continuous method is based on the intermittent equipment, adding a beer tank (beer supply tank). Operation, only 10% -30% of the beer hit the tank, the rest of the majority of beer in the temporary storage tank. With the reverse osmosis operation, the beer in the tank is gradually replenished to the circulation tank, and each replenishment of the beer is equal to the amount of membrane permeated. In this way, the concentration of the concentrated solution in the circulation system is gradually increased in the order of increasing the concentration and viscosity of the concentrated liquid in the circulation system. The efficiency of the reverse osmosis cycle operation is higher and the effect of the alcohol removal rate is improved. The alcohol content of the alcohol-free (low-alcohol) beer, which is equal to the original wine, is less than 1%, which is lower than the batch method. In the semi-continuous process, the operation is terminated when the liquid recovery rate reaches 85% (9-10 h), and then the sterile deoxy carbonated water is added to the circulatory system and circulated with the concentrate at 0.3 MPa for 20 min No alcohol (low alcohol) beer products. In order to prevent beer and air contact, the entire processing system are pre-filled co2, to drive the equipment and pipeline air. Low temperature contact method In the yeast can not be fermented at low temperature conditions, the yeast contact with wort, so that the smell of yeast spread to the wort, in order to prepare non-alcoholic beer. The specific method is described below. After the wort or its products are boiled, the residue is removed by filtration, cooled to 0 ° C, and the wort concentration is adjusted to about 6%. The acid (lactic acid, malic acid, tartaric acid, dilute sulfuric acid or lactic acid bacteria is obtained by fermentation Of the lactic acid solution) to adjust the pH of 4 or so, and then the wort cooled to a 0.5 to 0H, through the C02 for saturation. Note that the pH of the acid should not contain oxygen.
After separation from yeast or yeast yeast yeast, elute with physiological saline to remove residual alcohol and other impurities, then cool it to -0.5-0.4 ° C and add to the prepared wort, Add the amount of 0.5L per 100L of wort plus yeast. For mixing evenly, can be co-co2 stirring, or with a pump to cycle. After mixing, keep the above temperature, after 48h, by centrifugation or filtration to remove the yeast, that was alcohol-free beer. The actual concentration of the product is 6%, pH 4.1, C02 content of 5.2g / L, alcohol content of less than 05%. The above-mentioned alcohol-free beer is treated with PVPP, silica gel, hydrogel or filtration method, and it can be treated with an enzyme preparation to remove the polymer protein and improve the stability of the product. In addition, the wine bottle should also be pasteurized. After this treatment, product quality and long-term storage is not bad. The color, fragrance, taste, foam and clarity of the product are the same as ordinary beer. The yeast used in this method has the above fermentation of the brewer's yeast, the following fermentation of Karlsbergia as well as wine yeast and grape yeast. Yeast in the wort to add control indicators are: mixed with the juice per milliliter of wort 2X106-1.5X108. The yeast used must be fresh yeast.
Abby
Previous News & Artical
The auxiliary ingredients of brewing beer
Do something for your dream.
Start from selection
Location
CN Jinan- 2668
Jichang Rd.
Email Us
Call Center
24/7 Support
+86 531 88161066
Request A Quote