材料:麥芽5kg、酵母適量、酒花(干花)適量。
1、準(zhǔn)備材料。
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2、將準(zhǔn)備好的5kg麥芽磨碎,當(dāng)達(dá)到既有磨碎的淀粉,且麥芽表皮保留較完整結(jié)構(gòu)的狀態(tài)時(shí)即可。
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3、糖化:將磨碎的麥芽均勻倒入糖化罐,加入15L熱水混合,使溫度控制在66-68℃,同時(shí)調(diào)節(jié)PH值在5.2-5.4。糖化時(shí)間約1小時(shí),使淀粉完全轉(zhuǎn)化為麥芽糖。
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4、收集麥汁:完全出糖后收集麥汁,這個(gè)過(guò)程需通過(guò)多次洗槽,將藏在麥芽里的麥芽糖洗出來(lái)。洗糟后測(cè)量糖度在14.5P左右,收集到的麥汁取適量用于酵母活化,其余送去煮沸。
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5、 煮沸:將麥汁倒入煮沸罐煮沸,同時(shí)加入適量酒花,該過(guò)程持續(xù)約1個(gè)半小時(shí),煮沸后糖度約為17-18P。
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6、冷卻:將煮沸的麥汁迅速冷卻到適宜接種酵母的溫度,約23℃。
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7、發(fā)酵:將冷卻后的麥汁轉(zhuǎn)入發(fā)酵罐,充氧15-30mins,并加入適量酵母,溫度控制在17-19℃,發(fā)酵約7-14天。
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8、最后,只需要慢慢等待酵母工作完成后,便能享受那口味醇厚、唇齒留香的啤酒了。
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啤酒的種類很多,其生產(chǎn)工藝也不盡相同。北京金漢森啤酒技術(shù)公司采用的是德式的釀酒法,自釀啤酒的方法如下:麥芽要粉碎之后,進(jìn)入糖化鍋相應(yīng)比例的料水,在糖化鍋里糖化做碘檢,碘檢合格之后送去過(guò)濾,之后要洗糟,再煮沸,再回旋沉淀,進(jìn)入發(fā)酵罐之后,在加酵母,充氧。每天測(cè)糖度,當(dāng)糖度降到2-3度時(shí)封罐。低溫儲(chǔ)酒1-2星期,送去啤酒過(guò)濾。出來(lái)的就是啤酒了