Name: Small Beer Brewery Equipment Automatic Brewing Fermenters Microbrewery for Beer Brewing
SKU: 1600939655651
Price: 87500 ZAR
Availability: InStock

Product Description

Introduction :

Brewing beer equipment is the production process of malt beverages. Beer is the main malt beverage produced by brewing method. Brewing is a complex fermentation process, which is different from other industrial fermentations because flavor, aroma, transparency, color, foam yield, foam stability and alcohol percentage are factors related to the finished product. , Use the following steps:

Firstly, malting is made. Beer is produced from barley grains. The barley grains are washed, then soaked in water for about 2 days, then the excess water is drained, and the barley is incubated for 4-5 days to germinate. Germination forms highly active α-amylase, β-amylase and protease as well as various flavor and color components.

Barley contains a lot of protein. If only barley is used for beer production, the final beer is unstable, so the protein present in malt should be diluted by adding starch or sugar-containing materials. Then kill the germinated seeds by heating at 80°, the heating temperature must not damage the amylase,

The degree of enzymatic hydrolysis largely depends on pH and temperature. β-amylase has the best activity at a temperature of 57-65°C, while α-amylase has the best activity at a temperature of 70-75°. The liquid obtained by saccharification is called wort, which removes the rind, residue and precipitated protein. Dry barley grains are crushed to produce a meal called meal, crushed and mixed with warm water, and kept at 65°C for about 1 hour. In this way, starch is hydrolyzed by amylase to produce monosaccharides, maltose, dextrose, etc., similar to proteins are hydrolyzed into small amino acids by hydrolase.

Then stir the filtrate under stirring for 2-3 hours, add hops during boiling, boiling can extract the hop flavor from the hops, condense the remaining protein and partially hydrolyze the protein and help remove the protein. The enzymes that are active in the saccharification process are inactivated by boiling, otherwise it will cause caramelization of the sugar.