Step 1 - Malt Milling
When buying a grinder for brewing, it is best to buy a grinder with an adjustable drum. This way you can control the degree of malt grinding. When the malt is ground too finely, it will make the wort become mushy and will cause difficulty in filtering, making it difficult to collect the malt mash (wort) into the next brewing vessel.
Step 2 - Mashing
However, with some beers, it’s best to perform a step mash. In a step mash, the temperature of the mash bed is raised, allowing the different parts of the starchy endosperm to be broken down.
- Proteases at 35°C–45°C (95°F–113°F): Breaking down the protein matrix holding the starch granules.
- Glucanases at 45°C–55°C (113°F–131°F): Breaking down the hemicelluloses gums.
- Amylases at 61°C–67°C (141.8°F–152.6°F): Break down the starch granules and bigger sugar molecules into fermentable sugars.
Step 3 - Lautering
When filtering, it is necessary to match the incoming water with the outgoing wort. If you add water too slowly, it may cause the mash bed to dry out. If you add water too quickly, your mash may overflow. These conditions will cause problems on your brewing day and affect your efficiency.
Step 4 - Wort Boiling
- Boiling will stop the activity of the enzyme – mashing can stop the activity of the enzyme very well, and boiling is to completely inactivate the enzyme. It allows you to have a fixed wort composition in the fermentation tank (FV).
- Sterilizing the wort – boiling wort can eliminate unwanted microorganisms, leaving a clean and beautiful wort for the yeast to work.
- Adding hops – hops contain alpha acids that make beer bitter. You need to boil the hops in the wort to isomerize the alpha acids in the hops. Through isomerization, the α-acid becomes “iso-α-acid”, which is easier to dissolve, and therefore it is easier to impart a bitter taste to the beer.
- Evaporation of volatiles – Barley produces a compound called s-methyl-methionine (SMM) when it germinates. SMM is the precursor of the terrible dimethyl sulfide (DMS), which gives the beer a corn-like aroma and flavor. A good boiling will remove SMM, so DMS rarely appears in your beer.
- Boiling will condense protein – when you boil, it will cause the wort protein to combine with tannins and form clumps. During the boiling process, these clumps will gradually become larger. When the clumps become large enough, they sink to the bottom of the container.
Step 5 - Clarification
Then there’s the “cold break” when the wort is rapidly chilled on the way to the fermentation tank and looks a bit like Miso soup. Furthermore, in most modern breweries, brewhouse “whirlpool” after the boil as well. This helps clear the wort too.
When brewers’ whirlpool, the wort is pumped very fast creating well…a “whirlpool”. It allows the hops and trub to form a cone in the center of the kettle/whirlpool. Which is left behind when you pump the wort out of the kettle to the fermentation tank from a point above the trub cone.
Step 6 - Cooling
The working principle of the heat exchanger is that cold water or glycol passes through the cold water side of the heat exchanger, and the wort enters from the hot water inlet on the other side, and then the cold water/glycol will take away the heat in the wort. Although cold water/glycol cooled the wort, they did not touch it.
Step 7 - Fermentation
In addition, depending on the yeast used, some phenolic and ester flavor compounds will enter the beer. Hefeweizen-flavored beer contains isoamyl acetate and 4-vinyl guaiacol in Belgian wheat beer.
When the fermentation is carried out for 5 to 7 days, the fermentation speed will be greatly slowed down. This is because the yeast has already consumed the sugar and slowed down the speed. After completing the task, the yeast will sink to the bottom of the fermentation tank, along with the sea oil hops, protein, and other solid substances that sink. During this period, you can pour some solids that have gathered at the bottom of the fermentation tank. But don’t dump too much, because you may lose some precious yeast.
The fermentation may have been completed by the time the fermentation has proceeded for 7 to 10 days, but some styles of beer may take longer to complete. When the fermentation is complete, the beer can be cooled to facilitate the removal of more yeast and solids. The collected yeast can be used for the next brewing or pouring. Next, the beer needs to be conditioned.
Step 8 - Conditioning
The conditioning process will store the beer at 32-39.2°F (0-4°C), where the turbid proteins and polyphenols in the beer will condense and drop to the bottom of the bright tank. In addition, the beer will become more delicate and full-bodied during this period.
Step 9 - Packaging
- DO (dissolved oxygen) – When the DO content in beer is high, the shelf life will be affected, which will cause the beer to produce a papery taste. For details, please click “Guide to beer off-flavors: papery (oxidized)” for more information.
- CO2 – You need to check whether the beer is carbonated according to its style.
- Microorganisms – Make sure that there are no offensive bacteria and microorganisms.
- Color and bitterness – Check whether the color and bitterness of the beer meet specifications.
- Low filling – make sure you are not low filling the beer, it will affect the taste of the beer. In addition, it is illegal to sell low-fill beer.
- Reduce oxygen ingress – to ensure that there is no chance of oxygen ingress during packaging.
- Properly seal – make sure that the beer is properly sealed and no beer leaks.
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Beer Brewery Equipment Manufacturer The brewing supplies provided by Micet Craft can support your brewing needs from small batches of micro beer brewing equipment to 100 barrels capacity. Micet Craft has reached cooperation with many breweries around the world, we can design and manufacture professional brewing systems for breweries, including cellar beer brewing equipment and other
China stainless steel fermentation vessels manufacturer The fermentation tank is where the beer carry out the fermentation process, it provides a place suitable for life activities and metabolism for microorganisms. To adapt to the use of different sizes of breweries, Micet Craft produced a variety of sizes and specifications of fermentation tanks. Customers can choose
Professional bright Beer tank manufacturer from China The bright tank is a vessel for storing and carbonated beer, it is also called the brite tank. The bright tank is an important part of the workflow of professional beer brewers. It can be used to store and carbonate beer, thus eliminating the trouble of cleaning beer
China brewing equipment manufacturer and suppliers Micet Craft has cooperated with breweries in many countries around the world to provide them with brewing equipment. We provide customers with turnkey brewery solutions, which include designing, manufacturing and installing customized breweries. The Micet Craft team has decades of experience in the manufacturing of brewing equipment, we not
Best brewhouse equipment manufacturer from china Brewing good beer requires brewhouse equipment. Whether you are brewing beer for home, business or brewery, Micet Craft can provide a turnkey solution according to the daily output you need. We have brewhouse equipment with 2 vessels, 3 vessels and 4 vessels, the unique design allows you to do decoction
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