Brewing method: Take brewing 100L IPA as an exampleThe technical indicators of the wine are as follows:Original wort concentration 17.5°P Bitterness value 45Bu Alcohol volume fraction 7.2Concentration after fermentation 4°P Chromaticity 34EBC Alcohol mass fraction 5.7

Throughout European history, beer is well-deservedly one of the cornerstones of Western civilization, and beer even has its own Dionysus—Ninkasi. Beer is considered to be the drink of blue-collar workers in modern society, but in 1979, President Carter of the United States promulgated the Human Rights Act No. 1337, which legalized home brewing beer. Prices are on the rise too!

The purpose of malting: through operation, let the barley absorb a certain amount of water, and germinate under appropriate conditions, activate the enzymes in the barley and produce various hydrolytic enzymes, so that the components in the endosperm, such as the starch and protein in the grain Etc., under the synergistic action of enzymes, it is moderately dissolved; the green malt can be dried and roasted to remove excess water, remove the green taste of green malt, and produce the unique color, aroma and flavor components of beer; Finally, the composition of malt can be stabilized for long-term storage.

The main conditions to be satisfied by mashing include mash temperature, pH value and mashing time. The saccharification process is a process in which the enzymes contained in the malt hydrolyze the material under certain conditions. Therefore, suitable conditions for enzymes must be provided in the saccharification process. The effect of enzyme action is good or bad, mainly depends on whether the enzyme suitable pH, temperature and time conditions are satisfied, and different enzymes have different suitable action conditions.