How to improve the quality of the beer brewing process?
After the raw barley has passed the qualified inspection, it is guaranteed to meet the quality requirements.
Reasonably control the soaking degree of barley, and adjust the soaking time according to the cycle change.
Control the stable temperature level for germination: According to the change of weather and season, adopt cooling germination method in summer and winter. When using ammonia water cooling system, the temperature of ice water is controlled at 0-4℃. The technicians observe the germination temperature level of the wheat layer at any time, and control the inlet air temperature level to be 1~2°C lower than the wheat temperature level to ensure the safety of the wheat layer temperature level.
The drying process strictly regulates the temperature and baking time: After years of research and production, we have established a standard circle chart that gradually rises over time. The technician is required to use this curve as a standard to adjust the temperature level of the bed, and to check the operating plate and standard plate curve to ensure that the malt roasting temperature level and time meet the needs of the brewing process.
Moldy malt, rice and stale hops are completely banned.
According to the mashing enzyme power and α-AN, the raw materials are mixed reasonably to ensure the balance and stability of the different components of the wort. The workshop uses three types of malt: Australian malt, Canadian malt and domestic Yellow River malt. In the selection and use of raw materials, considering that the anhydrous leaching rate of Australian malt is higher (about 81%), the α-AN is moderate, and the mashing enzyme power is reasonably reduced (about 210wk), some malt or domestic malt (malt or domestic malt is added). The maltase power is quite high), and the wort index is well controlled.
The entire mashing process has a full temperature level and time control recorder, which is convenient for technicians to operate and evaluate. The mashing process is managed to ensure that the amount of mash is not less than half a liter, the temperature level is not less than half a degree, and the time is not less than half a minute. The wort is clarified to ensure that the turbidity of the filtered wort is below 1.5EBC.
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