How does beer brewing equipment produce low-alcohol beer?

The beer making process needs to go through strict procedures. Beer making usually has a fixed level. In recent years, many people drink to taste, not to get drunk. Low-concentration alcohol has actually begun to enter the public eye and become the first choice. I will give you a comprehensive introduction to how beer making equipment can produce low alcohol beer.

1.Preparation of boundary dextrin enzyme solution: Stir light malt powder and water at level 45 for 30 minutes to obtain an appropriate amount of limit dextrin enzyme solution, and clarify for 30 minutes.

2.Production of wort: add water to malt powder, saccharify for a certain period of time at grade 62-65, and filter. 50% whole hops are added to the obtained wort and boiled for 45 minutes. The wort with a strength of 11.5 Bx is split into hops and chilled to about 5 grades.

3. In the process of saccharification, the choice of saccharification method has always been valued by winemakers. Ancillary products (ungerminated rice, expanded corn, etc.) are actually used effectively in order to improve the quality of the beer. Brewery equipment can improve the return of saccharification eluent and save energy. From the original 2 mashing techniques, both mashing methods are enhanced to a double cook mashing method.

4. Main fermentation: add 0.5% yeast mud into the fermentation container. Grade 8 fermentation for 3-4 days, the alcohol content can reach 2.5%. Putting it directly into a beer steamer, including continuing to 50% hops and boiling for 45 minutes, will definitely reduce the alcohol loss to 1%. Add water to the evaporated fluid and cool. Only in this way can the stability of fermentation be guaranteed.

5. Additional fermentation: filter fresh beer, add 1% yeast paste, ferment for about 12 hours, and then add about 6% pre-prepared restriction dextrinase solution. After continuous fermentation for 7 days from 12 to 20 days, the content of liquefied matter in the wine is related to 0.3%.

6. Post-processing: Draft beer should be cooled during the entire manufacturing process of the beer manufacturing equipment and separated by a yeast separator. After more than 12 days of storage, cloud-causing compounds, especially items with reduced alcohol content, were better divided and eliminated. The wine extracted in this way is more suitable for drinking.

The above is a certain introduction of beer manufacturing equipment for producing low-alcohol beer. When drinking alcoholic beer, you have to make sure that the top quality of the beer is really good. Low-alcohol beer is far less harmful to the body and is easily favored by the public.