Brewery high concentration diluted beer

With more and more competition from beer breweries, Most breweries try to find some way to make them more competitive. For some large breweries, they have High concentration dilution beer than microbreweries. The High concentration dilution beer is to prepare high concentration raw wort first, and then dilute it in the later process according to the production capacity of the existing equipment to make it reach the original wort concentration required by the final beer, so as to improve the utilization rate of saccharification and fermentation equipment. Generally, it can be referred to as diluted beer, and some foreign countries are used to call high concentration as high density. With such beer brewing technology, it helps reduce brewery cost very much.

beer brewing equipment,microbrewery equipment,brewery equipment,beer fermenter

beer brewing equipment,microbrewery equipment,brewery equipment,beer fermenter

The characteristics of diluted beer are introduced as follows.
(1) Advantages
① The utilization rate of equipment is improved. If diluted after filtration, the utilization rate of saccharification, fermentation, storage and filtration equipment can be improved. For example, if 15% ~ 16% wort is used to produce 11% ~ 12% diluted beer, the utilization rate of the equipment can be increased by 25% ~ 50%.
② The production cost is reduced. Because of the corresponding energy consumption, cleaning and sewage treatment costs are reduced, and the amount of auxiliary materials can be increased, the production costs are reduced.
③ The flexibility of increasing production is of economic significance, especially in peak season.
④ Because of the decrease of yeast proliferation, the alcohol yield per unit fermentable extract increased.
⑤ One kind of high concentration liquor can be diluted into various products with different concentrations, which increases the flexibility of production.
⑥ During the dilution process, the quality of diluted water was stable, which made the taste of diluted beer soft and fresh, and the flavor and abiotic stability were improved.

(2) Disadvantages
① Due to the high concentration of mash, it is difficult to filter and wash the wort thoroughly. The residual sugar is high and the yield of wort is low. Under the premise of not affecting the quality, the residual sugar water can be used as the water .Apot of saccharification and washing water to reduce this loss. Conditional production units can solve this problem by adding syrup.
② Due to the low utilization rate of hops, it is necessary to increase the amount of hops appropriately.
③ Due to the high osmotic pressure and high alcohol content of wort, the yeast activity is damaged, the number of generations used is reduced, and the coagulation performance of yeast is reduced. However, the degree of the above effects on different strains is quite different, so it should be careful to select excellent yeast strains.
④because of the increase in the amount of foam during fermentation, the rate of fermentation loss increased correspondingly, and the actual utilization rate of the fermenter volume decreased.
⑤ The foam holding capacity of finished wine decreased. Practice has proved that the hydrophobic nitrogen content of wort decreases gradually in the production process after boiling, and the degree of decrease is inversely proportional to the concentration of wort. Therefore, the foam holding capacity of diluted beer is slightly lower than that of non diluted beer. Foam stabilizer can be properly added during the filtration process to make up for it.
In a word, it is very necessary to produce diluted beer under the condition of less investment and requiring a substantial increase in production. Under the background of not requiring a substantial increase in production and local consumers are accustomed to drinking strong alcohol beer, comprehensive measurement should be made when adopting this technology.
In the production of diluted beer, in order to give consideration to the yield, quality and light style of beer, it was proposed that the typical six vessel combined saccharification equipment should be used, and the saccharification time should not be less than 6 hours a day ,the first fermentation time is no less than 8 days, and the last fermentation and storage time is no less than 18 days.

Thanks for your reading.
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Helen
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