How to know the process of beer brewing?
Recent years, craft beer keeps popular with people all over the world. As we all know, there is a standard process of beer brewing, including crushing malt, mashing, lauter, boiling and whirlpool, cooling wort, beer ferment and maturation etc. So, please allow me to introduce this process briefly. Hope it could make the process clearly for you.
Malting is the process of preparing beer from barley. Malting requires three steps to help break down the starch in the barley. The first step, soaking the barley: first put the barley into a vat full of water and soak it for about 40 hours. Step 2, Germination: The soaked barley is spread on the floor of the germination chamber for 5 days. The final step, malt drying: During this process, the malt is put into a drying oven for high temperature drying. The temperature change when drying the malt is gradual, so as not to interfere or destroy the amylase substances in the malt. After drying, the barley at this time can be called "malt". The malt will be crushed, breaking its endosperm structure and exposing its leaf sprouts, because they contain a lot of amylase and sugars; this will make it easier to extract sugars from them during mashing.
The saccharification process converts the starch precipitated during the sprouting stage into fermentable sugars. The crushed grains and water are mixed together in a large vessel called a "masher." In this vessel, the mixture of malt and water is called the "mash". During mashing, amylases in the malt are further converted into shorter or smaller-than-molecular sugars . This amylase conversion process is called "saccharification". After mashing, a sugar-rich liquid or "wort" is produced. The wort is then compressed and filtered through a process called "wort filtration" at the bottom of the mash tank. Before the wort is filtered, the mash temperature may be raised to about 75°C to reduce amylase activity. This way, extra water is sprayed on the malt to extract more sugars .
The filtered wort is sent to a large tank where it is boiled with hops and sometimes other flavorings such as herbs and syrups. Many chemical reactions and material changes occur in this process, and have a significant impact on the flavor, color, and aroma of the finished beer. The wort boiling process is used to stop the decomposition of amylase, precipitate protein coagulation, release hop resin components, concentrate the wort and sterilize the wort at high temperature. At the same time, hops add flavor, aroma, and refreshing bitterness to the beer. After boiling, the hop-flavored wort is transported to a tank called a "spin tank" for spin-sinking, which separates out more solids from the wort.
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After spinning and sinking, it begins to enter the wort cooling process. At this time, the wort will be quickly transported from the sinking tank or the boiling tank to the heat exchanger for cooling. The heat exchanger consists of a set of pipes containing ice water. It plays a very important role in cooling the wort quickly. Because yeast cannot thrive in high temperatures, the heat exchanger needs to cool the wort to a temperature where it is safe to add yeast. After the wort is cooled by the flow heat exchanger, it enters the fermentation tank. The winemaker chooses one type of yeast to add to the fermenter. After the yeast is added to the wort, the fermentation process begins. During this process, sugars are turned into alcohol, carbon dioxide and other components. After fermentation, the brewer will introduce the beer into another tank, a step called "beer maturation". During the aging process of the beer, the flavor of the beer begins to soften, and some of the harmful substances that affect the taste of the beer are further broken down. Beer that has been aged for a week or several months is further filtered and the bottles are artificially carbonized or clarified in beer barrels.
Vincent Lee
Email: [email protected]
Malting is the process of preparing beer from barley. Malting requires three steps to help break down the starch in the barley. The first step, soaking the barley: first put the barley into a vat full of water and soak it for about 40 hours. Step 2, Germination: The soaked barley is spread on the floor of the germination chamber for 5 days. The final step, malt drying: During this process, the malt is put into a drying oven for high temperature drying. The temperature change when drying the malt is gradual, so as not to interfere or destroy the amylase substances in the malt. After drying, the barley at this time can be called "malt". The malt will be crushed, breaking its endosperm structure and exposing its leaf sprouts, because they contain a lot of amylase and sugars; this will make it easier to extract sugars from them during mashing.
The saccharification process converts the starch precipitated during the sprouting stage into fermentable sugars. The crushed grains and water are mixed together in a large vessel called a "masher." In this vessel, the mixture of malt and water is called the "mash". During mashing, amylases in the malt are further converted into shorter or smaller-than-molecular sugars . This amylase conversion process is called "saccharification". After mashing, a sugar-rich liquid or "wort" is produced. The wort is then compressed and filtered through a process called "wort filtration" at the bottom of the mash tank. Before the wort is filtered, the mash temperature may be raised to about 75°C to reduce amylase activity. This way, extra water is sprayed on the malt to extract more sugars .
The filtered wort is sent to a large tank where it is boiled with hops and sometimes other flavorings such as herbs and syrups. Many chemical reactions and material changes occur in this process, and have a significant impact on the flavor, color, and aroma of the finished beer. The wort boiling process is used to stop the decomposition of amylase, precipitate protein coagulation, release hop resin components, concentrate the wort and sterilize the wort at high temperature. At the same time, hops add flavor, aroma, and refreshing bitterness to the beer. After boiling, the hop-flavored wort is transported to a tank called a "spin tank" for spin-sinking, which separates out more solids from the wort.
After spinning and sinking, it begins to enter the wort cooling process. At this time, the wort will be quickly transported from the sinking tank or the boiling tank to the heat exchanger for cooling. The heat exchanger consists of a set of pipes containing ice water. It plays a very important role in cooling the wort quickly. Because yeast cannot thrive in high temperatures, the heat exchanger needs to cool the wort to a temperature where it is safe to add yeast. After the wort is cooled by the flow heat exchanger, it enters the fermentation tank. The winemaker chooses one type of yeast to add to the fermenter. After the yeast is added to the wort, the fermentation process begins. During this process, sugars are turned into alcohol, carbon dioxide and other components. After fermentation, the brewer will introduce the beer into another tank, a step called "beer maturation". During the aging process of the beer, the flavor of the beer begins to soften, and some of the harmful substances that affect the taste of the beer are further broken down. Beer that has been aged for a week or several months is further filtered and the bottles are artificially carbonized or clarified in beer barrels.
Vincent Lee
Email: [email protected]
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