Beer equipment operation process

Preparation stage: cleaning of equipment and commissioning: before each brewing must first check the operation condition of equipment, determine the good before production. Determine the temperature of cooling water in - 4 ℃ to - 6℃。 Before using equipment cleaning process: A. Caustic soda water to clean, 1. 5% - 3% 85℃) Wash in cold water - - - - - - - Hot water washing, apply to all the cleaning equipment. B。 Formaldehyde ( 10% of the 80 - 85℃) Solution soaking fermentation tank. Material preparation: two industrial alcohol, beer brewing preparation material 300 kg, 2 bags (consumption of caustic soda, 25 kg/bag) 5 kg, 95% industrial alcohol, formaldehyde, big basin 2 ( 700 - 800毫米) , 1 bucket ( 10 l) 1, 3 double gloves (waterproof torch Heat insulation material) , stainless steel basketry pole ( Fine eyes) 1, woven bag, deep water, 1 digital display rapid determination of thermometer ( The mercury) 2 brewing raw materials: brewing barley, bitter flowers, aroma hops, yeast, beer equipment specific operation process and matters needing attention of 1) A mash copper operation process. With about 200 l water, heated to 37 ℃, heat preservation and start feeding a - Need to strictly control the temperature, 1) ; B。 After feeding, static 20 min, start heating to 50 ℃, 40 - heat preservation 45 min, and record the time; C。 Continue to heat to 58 ℃, 50 - hot 60 min, record the time. D。 Heated to 68 ℃, 40 min insulation, recording time; E. The most heated to 78 ℃, ready to enter filter. 2) A beer filter equipment operation process. Saccharification good barley malt, before entering the about bad machine, must check whether the pipeline position correctly, can feed; B。 Feed at the same time, must open the saccharification and tillage to stir, to feed, close the valve, the precipitation in 15 min. When it began to filter, mash tun cleaning at the same time, and add water to wash water. It takes about 90 - 120min。 C。 Filtration control of the pump, began to inner loop filter, after waiting for visual wort reaches a certain requirements; D。 Open the past boiling boiler valve, pay attention to the filtration velocity ( Visual) ; E. Stay head wort filtration, join to wash bad water, continue to filter, and join the boiling pot; F。 Mash tun continue to add water 150 l at the same time, heated to boiling, for wort cooling equipment and yeast tank disinfection sterilization operation. 3) A boiling operation process. To head the wort and bad fluid into the boiling pot, heat to 105 ℃. B。 Wort boiling, must turn off the heating, make it stop boiling, joined the bitter spend 80 g, then to start heating, continuous 60 min; ( Must stop heating, otherwise you will serious bubble) C。 Stay at the end of the boiling time, must turn off the heating, make it stop boiling, joined the aroma hops 120 g, heat in 5 min, step into the next process. ( Must stop heating, otherwise you will serious bubble) 4) Wort cooling and yeast is added A process. Check the pipe connection, with mash tun boil water for wort cooling equipment, disinfection and sterilization. Need to pay attention to sterilization, fermentation tank from the next to the line, need to determine pipeline connection port connection stability, meaning the hot water jet. Pump to keep half-open state. B。 Stay after sterilization, open the tap water, first half open pump, cooling water, cooled wort, for wort cooling stable, close and cooling water pump, to join the activation of yeast, open cooling water and the pump, to extract into the fixed time, began to oxygen and use oxygen to all remaining wort fermentation tank or not. All the joints need 95% alcohol sterilization. Cleaning equipment. The next time. 5) The fermentation process A. Determination of wort concentration, regulate the temperature of 11 ℃ fermentation tank - Between 12 ℃. Open the drain valve properly drain the next day. B。 For wort concentration reaches 4 bx, filling and sealing, continue to ferment, temperature control of 12 ℃ - 13℃。 C。 Activation of yeast; 0. 9-01 pressure oxygen and keep temperature 9. 5, when the sugar reduced to 4 bx, heating up to 10 - 11 degrees Celsius, the pressure of 0. 14. Day 1 - week 4 degrees Celsius 2 c preservation. Once the end of fermentation, add fermented sugar make beer after ripening, and saturated with carbon dioxide, and then the beer flow backward or ( Transfer) To storage containers, such as barrel or bottle, waiting for the beer after cooked. According to different the style and the specific formula of beer, the beer that need to be placed in the set temperature for at least two weeks after the practice, the process can make beer clarification, and makes the mature flavor. Beer after cooked, you can prepare the drinking, the second add sugar can increase the bubble, but if the beer taste too drab, can be drunk in a warm place for a few days, then after tasting, if beer taste is too strong, can be in to cool off before pouring.