What is commercial craft beer

Craft Beer originated in the United States. Literally, craft beer emphasizes "handmade", which is different from traditional industrial beer. The longer fermentation time, the higher concentration of wort and the stronger taste of craft beer; Moreover, its taste and category are more abundant. According to the category, there are nearly 100 styles of craft beer in the world; At the same time, craft beer was originally small and limited production beer; These characteristics also give craft beer enough premium space.In recent years, commercial beer including craft beer has become popular in major cities. Different malts, hops, yeasts and brewing processes make unique formula hidden in each bottle. With various styles of craft beer bars and restaurants, craft beer is becoming more and more popular.

Main application of commercial craft beer equipment

Commercial craft beer brewing equipment is divided into fresh beer equipment, craft beer equipment, small brewery craft beer equipment. It is suitable for home use, hotels, bars, restaurants, small and medium-sized breweries, etc.

Malt milling system of commercial craft beer equipment

Malt grinding: 10 minutes before grinding, add 5% water of malt weight to wet the surface of malt. When there is no obvious water drop on the surface of malt, it can be crushed. The malt is added into the hopper to start crushing. During the crushing process, samples are taken at any time to detect the crushing condition of malt. According to the thickness of malt crushing, the distance of grinding plate and the feed volume are adjusted appropriately, and the ratio of coarse to fine is 1:2.5

Mash system of commercial craft beer equipment

Mash process: start the mash pot to stir, put the crushed malt powder (measured by 12 ° P wort, about 12kg) into the mash pot, stir evenly, stop stirring, and keep at 37 ℃ for 20 minutes. Start stirring, turn on steam heating, heat at the rate of 1 ~ 1.5 ℃ per minute to 50 ~ 55 ℃, stop stirring, and keep still for 40 minutes for protein decomposition. At the end of the protein pause, start the stirring, pump the gelatinized mash into the mash pot, heat the mash to 65 ℃, stop stirring, and keep it still for 70 minutes for mash.

Temperature rise to kill enzyme: start stirring, turn on steam heating, raise the temperature to 78 ℃ at the rate of 1 ~ 1.5 ℃ per minute, stop stirring, keep still for 10 minutes, and wait for filtration.

Filtration process: start saccharification and filtration agitation, pump saccharification mash into filter tank, after pumping mash, stop agitation after saccharification mash is even, stop for 10 ~ 15 minutes after mash feeding, and let it form natural filter layer. When the static time is up, open the filter material valve and return valve, start the filter pump, make the wort return in the filter tank for 5 ~ 10 minutes, and pay attention to adjust the flow rate of the pump to 20% ~ 30% of the maximum flow rate. After observing the clarity of wort through the mirror, close the return valve, open the filter valve to the saccharification pot, and pump the wort into the saccharification pot. The flow of the pump starts to be 20% ~ 30% of the maximum flow. According to the clarity of wort, gradually increase the flow. The flow control should keep the balance between the filtered wort and the wort from the discharge valve. After 20 minutes of filtration, samples were taken to measure the concentration of wort.

Wort boiling: when wort filtration is over, turn on the steam valve and start boiling. Wort boiling is the beginning time. The boiling time is 90 minutes, and the wort is always boiling; To control the concentration of wort at the end of boiling, if the concentration can meet the requirements within the specified time, it can be appropriately extended. The wort was boiled for 5 minutes and 10 minutes before the end of boiling. Bitter and fragrant hops were added to the wort. The heating rate was 40g (0.04%) and 20g (0.02%) respectively.

Wort rotary sedimentation: after boiling, close the steam valve, open the discharge valve and tangent inlet valve of the saccharification boiling pot, open the wort pump at the same time, circulate in the saccharification pot for 10 minutes, and settle for 30 minutes, then cool the wort.

Wort cooling: the boiling wort is cooled to - 6 ℃ by pre cooling ice water tank (ethanol and water as the mixed medium) and quickly cooled to the fermentation temperature through the heat exchanger pipe fitting. The fermentation temperature varies according to the commercial yeast, and the commonly used temperature is below 20 ℃, most of which is 9 ~ 15 ℃.

Add yeast and put it into wort: quickly add pre activated yeast into the sterilized pipe in advance, pump the wort cooled to about 9 ℃ to the fermentation tank, and add yeast into the fermentation tank. After all wort is put into the fermentor, oxygen is continuously injected for about 5 minutes to dissolve enough oxygen in wort

Mash system with two vessels and three pot

The long sight glass can better see the saccharification pot and it is more convenient to operate。

The stirring in the mash pot can prevent the feeding wheat flour from caking, which can evenly increase the temperature of the mash liquid, balance the temperature of the mash liquid, and reduce the caking caused by local overheating. Due to the wheat husk in the saccharification process, it is convenient to discharge the mash. After the saccharification, the stirring can be started to facilitate the discharge of the mash.

The wheat straw plough knife in the filter tank can evenly hit the filter tank, and the wheat bran precipitates in the filter tank. Slowly open the plough knife, and the wheat bran can be evenly distributed on the sieve plate to form a good filter layer. After filtering for a period of time and compacting, start the plough knife to loosen the layer of wheat grains and improve the filtering speed. It can realize automatic slot out and reduce labor intensity.

Fermentation system of commercial craft beer equipment

Fermentation: When entering the fermentation tank, the wort concentration is about 9~12°P, and the previous fermentation is about 4~5 days. The concentration of wort drops to about 4.5°P. There is no need to control the pressure in the tank. If the environment is clean, it can be opened. Mouth fermentation. Post-fermentation, mainly anaerobic fermentation, must keep the tank sealed, control the temperature at 12~15℃, keep the fermentation for 7~10 days, let the pressure rise naturally to about 0.1kpa, when the post-fermentation has no obvious diacetyl taste , The fermentation is over.

Cooling at the end: When the fermentation is over, the temperature should be cooled down, the speed should not be too fast, and the gradient should be about 1 to 0.5°C per hour to about 2°C. If the cooling rate is too fast, the material liquid next to the jacket will be easy to freeze, so that the yeast and some residues cannot be naturally precipitated, and the beer is easy to become turbid.

The number of fermenters depends on the daily production and the type of brewing.

Parameter of commercial craft beer equipment