Longshan spring pure draft beer manufacturer:

There are five steps. It is saccharification, ferment, store wine to mature 3 processes basically.

Raw material crushing: the malt and rice are respectively crushed by the crushing machine to a crushing degree suitable for saccharification operation. Saccharification: mix the crushed malt and starch admixture with warm water in a paste pan and a saccharification pan respectively to adjust the temperature. Mash tun at first for protein decomposition temperature (45 ~ 52 ℃) protein (rest). Against the mash of liquefaction in mash copper fully into the mash tun, stay fit for saccharification and alpha starch (beta) effect of temperature (62 ~ 70 ℃) (saccharifying resting), to produce wheat mash. The temperature of mash can be raised by leaching or boiling. Protein, saccharifying resting time and temperature rise method, according to the nature of the beer, use of raw materials, equipment such as decided to use filter tank or filter to filter out after the wort, boil in the pot to boil, add hops, after the adjustment into the appropriate wort concentration, into the swirl sedimentation tank to isolate heat concretion, clarify the wort cooling into the cooler to 5 ~ 8 ℃. Fermentation: after cooling, add yeast to wort juice and put it into fermentation tank or cylindrical cone bottom fermentation tank for fermentation. Cool it with snake tube or jacket and control the temperature. During the fermentation, the highest temperature control in 8 ~ 13 ℃, the fermentation process is divided into stage foaming, high bubble period, low foam, general fermentation 5 ~ 10. Fermented beer is called tender beer, bitter stubborn, rough taste, low CO2 content, not suitable for drinking. Leaven: in order to make the tender after maturation, after it is sent to storage wine or continue in cylindrical cone bottom fermentation tank cooling to 0 ℃ or so, adjust the tank pressure, CO2 into the beer. Storage period of wine needs 1 ~ 2 months, during which the remaining yeast, cold coagulant and other gradually precipitation, beer gradually clarify, CO2 saturation in the wine, taste mellow, suitable for drinking. Filtering: goods in order to make clear beer, beer for clarification filtration under 1 ℃. The requirements for filtration are: high filtration capacity, good quality, low loss of wine and CO2, and no influence on the flavor of wine. The filtration methods include diatomaceous earth filtration, cardboard filtration, microporous membrane filtration and so on. This article comes from the Internet

Longshan spring draft beer