The process flow of brewing beer with small-scale beer equipment

1. Raw material crushing: Grind malt and rice separately by a grinder to a degree suitable for saccharification operation.

2. Saccharification: Mix the crushed malt and starch excipients with warm water in a gelatinization pot and a saccharification pot respectively, and adjust the temperature. The saccharification pot should be maintained at a temperature suitable for protein decomposition (45-52 ℃) (protein resting). Mix the fully liquefied mash from the gelatinization pot into the saccharification pot and maintain it at a temperature suitable for saccharification (β - starch and α - starch) (62-70 ℃) (saccharification stopped) to produce wheat mash. There are two methods for increasing the temperature of wheat mash: leaching and boiling. The protein, saccharification rest time, and temperature rise method are determined based on the properties of the beer, the raw materials used, equipment, etc. After filtering out the wort using a filtration tank or filter, it is boiled in a boiling pot, hops are added, and adjusted to an appropriate wort concentration. Then, it enters a rotary sedimentation tank to separate the hot solids, and the clarified wort is cooled to 5-8 ℃ in a cooler.

3. Fermentation: The cooled wort is added with yeast and sent to a fermentation tank or cylindrical conical bottom fermentation tank for fermentation. It is cooled with a snake tube or jacket and the temperature is controlled. When conducting the following fermentation, the temperature is controlled at 8-13 ℃, and the fermentation process is divided into foaming period, high foaming period, and low foaming period, generally lasting 5-10 days. Fermented beer is called tender beer, with a strong bitterness, rough taste, low CO2 content, and is not suitable for consumption.

4. Post fermentation: In order to ripen the tender beer, it is sent to a storage tank or further cooled to around 0 ℃ in a cylindrical conical bottom fermentation tank, and the pressure inside the tank is adjusted to dissolve CO2 into the beer. The storage period of beer takes 1-2 months, during which residual yeast, condensed solids, etc. gradually precipitate, the beer gradually clarifies, CO2 saturates in the wine, the taste is mellow, and it is suitable for drinking.

5. Filtering: In order to make beer clear and transparent as a commodity, beer is clarified and filtered at -1 ℃. The requirements for filtration are: high filtration capacity, good quality, minimal loss of wine and CO2, and no impact on the flavor of the wine. The filtration methods include diatomaceous earth filtration, cardboard filtration, microporous membrane filtration, etc.