Brewery Service

Beer brewing technology

Beer brewing can be roughly divided into malt making (small and medium-sized beer workshops can directly purchase) → malt crushing (feeding, moistening, crushing) → wort preparation (saccharification, filtration, boiling, adding hops, spin sinking) wort fermentation ( Cooling and inoculation of yeast), beer filling and other main processes

Process flow

Malt crushing→saccharification→filtering→boiling (adding hops)→swirling sinking→cooling→oxygenated and cooled wort (adding yeast)→fermentation

1. Malt crushing

Select qualified malt for crushing, and the crushing degree should be slightly finer, which is conducive to the leaching and dissolution of materials, the freeing of enzymes, and the improvement of saccharification effect, but it should not be too fine; before crushing, add an appropriate amount of The water wets the surface of the barley malt to meet the requirement of "broken but not broken" for the pulverized powder, so that the grains form a filter layer and facilitate the filtration of the wort. During the crushing process, samples are taken at any time to check the crushing condition of the malt. According to the thickness of the malt powder, the hand wheel and the feeding amount are properly adjusted, and there must be a certain ratio of coarse and fine grains.

Special Note: Barley malt should be powdered and used immediately, and should not be stored for a long time, let alone overnight.

2. Malt  filtration

The ratio of material to water is 1:4

Mashing pot feeding: Start the mashing pot stirring, open the powder bin valve, put the crushed malt powder into the mashing pot, stir evenly, and stop stirring when the temperature reaches the set temperature.

Protein rest: When the temperature reaches the set temperature of 53°C, stop stirring, and keep it for 40 minutes to decompose the protein.

Mashing: After the proteolysis is completed, start the mashing pot to stir, turn on the steam heating, and heat up to the set temperature (generally 66°C) at a rate of 1-1.5°C/min for saccharification. The saccharification time is about 60-70 minutes. Finally rose to 78 ° C, ready to filter.

3. Wort filtration

Pour the mash → reflux → filter → wash the grains → discharge the grains

Turn on the hot water pump and the recoil valve of the sieve plate to fill the interlayer at the bottom of the lauter tank with hot water at 78°C, make the water flow through the filter sieve plate by 0.3-0.5 cm, open the corresponding valve, turn on the pouring mash to pump the mash to the lauter tank, and at the same time Turn on the tiller to stir and send the mash, close the valve and close the mash pouring pump at the same time, stop stirring, and let it stand for 10-15 minutes to form a natural filter layer.

Wort reflux: pay attention to the static time, when the time comes, return it in time, open the valve, wort reflux manual valve and wort pump, reflux the wort in the filter tank for 5-10 minutes, observe the clear wort in the sight glass, switch Return valve to strainer valve to pump wort into boiler.

Wash the grains: When the original wort is filtered until the bad surface is almost exposed, wash the grains, turn on the cultivator, add water for washing grains, stop tilling the grains after adding water, and repeat the previous filtering process after a new filter layer is formed, washing The worst is usually 2 times.

Drainage: After washing the grains twice, measure the concentration of the mixed wort; when the requirements are met, stop filtering, lift the cultivator to the decoupling position, turn on the tiller to stir, then lower the cultivator and automatically drop the scraper at the same time. Add tap water to mix the wheat grains and tap water evenly, open the valve for draining grains and start to drain grains.

This process is likely to cause different speeds and times of backflow and filtration due to different operators, which may easily cause differences in the sugar content of the original wort, and the error in the amount of water added during the washing process may also easily cause differences in the sugar content of the mixed wort.

4. Wort boiling

After the wort filtration is finished, open the large steam valve and start boiling. When the wort is boiling, start timing. The boiling time is 70 minutes, and the wort is always in a boiling state; control the final concentration of the wort. Appropriate delay.

Adding hops: The wort is boiled for 5 minutes, 30 minutes and 10 minutes before the end of boiling, respectively add bitter type, bitter type hops and aroma type hops according to the recipe.

5. Wort whirlpool sedimentation

After the boiling is over, close the steam valve, the valve at the bottom of the boiling pot and the tangential entry door of the spinner tank are automatically opened, and at the same time start the wort pump, pump the wort into the spinner tank, let it settle for 30 minutes, and then cool the wort.

After the wort is boiled, swirl for 3-5 minutes, let it settle for 30-40 minutes, and then drain the hot coagulation, and cool the wort. The length of this process will also have an impact on wort fermentation.

6.  Wort cooling 

Check: whether the supply of heat exchanger pipe fittings, valves, instruments, ice water, tap water, oxygen (bottled pure oxygen, stop using if the pressure is lower than 1.5MPa, and replace the bottle) is normal, and prepare for cooling if there is no abnormality.

Cooling: Connect the wort into the fermenter pipeline through the connecting plate, first open the pipeline valve and manual valve to discharge sewage, close all valves after sewage discharge, and then open the cold water valve, pipeline valve, wort pump, tube plate valve, oxygen valve for wort cooling. Control the cooling temperature, and control the tank temperature according to the process requirements.

Drain residual washing liquid: In the early stage of wort cooling, the residual washing liquid in the sheet cooler must be completely ejected with wort before the wort can be passed into the fermenter.

Oxygenation: While the wort is cooling, oxygenate the wort continuously, and the dosage is about 1-2 times the amount of wort.

Recovery: After the wort is cooled, oxygen is used to push the wort in the pipeline into the fermenter. Rinse the pipeline and sheet cooler with hot water at 80°C for 10 minutes.

Control the cooling temperature: Due to the different types of self-brewed beer and the strains used, the cooling temperature of the wort is different; during the cooling process into the fermenter, the amount of oxygenation is prone to differences due to the pressure of the oxygen tank and the control of the operator. Before the cooled wort enters the fermenter, it is sterilely inoculated.

7. Fermentation process

Fermentation tank cleaning and sterilization → inoculation → wort feeding (oxygenation) → impurity removal → sugar measurement → pre-fermentation → sealing → post-fermentation → yeast treatment Timing and quantification, whether the sugar measurement is accurate, whether the fermentation before sealing meets the standard, whether the post-fermentation temperature and pressure control is accurate, and whether the taste is just right are all caused by different operators; in addition, the length of fermentation time will be affected by the amount of inoculum , ambient temperature and other factors.

The above is the process of beer brewing process. If you have any questions, you can contact Tiantai at any time!

If you are planning to open a brewery. TIANTAI BrewTech could help you answer your questions and supply the brewery equipment system. We supply 2-150bbl complete beer brewing brewery equipment system including malt milling equipment, brewhouse equipment, fermenters, brite beer tanks, beer bottling machine,beer canning machine, beer kegging machine, hopping machine, yeast propagation equipment. We also supply all auxiliary brewery systems like steam heating pipe and valves, water treatment, filter, air compressor etc. Everything in brewery are all in our list.

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