Beer production to produce low alcohol beer equipment?

the beer production process needs to pass strict operation, including the production of beer in general degree is fixed, but in recent years, many people drink to wine, not drunk, so the low concentration of wine also began to enter into the public's sight and popular with the public, then introduce specific beer production equipment for everybody how to produce low alcohol beer.

　　1. Boundary dextrin preparation of the enzyme solution: light malt coarse powder and water at 45 degrees to 30 minutes, get the right amount of boundary dextrin enzyme solution, clarify for 30 minutes.
　　2. Wort production: malt powder and water, saccharifying time in 62 ~ 65 degrees, and then filtered. To join in the malt juice obtained 50% of the total hops hops, boil for 45 minutes. Concentration of 11. 5 bx wort separation into hops and cooled to about 5 degrees.
　　3. In the process of saccharification, the choice of the saccharifying method has been brought to the attention of the winemaker. In recent years, in order to improve the properties of beer effective use of materials, The germination of rice, puffed corn, etc. ) 。 Beer equipment can improve the yield of saccharification dissolution matter and energy saving, from the beginning of two kinds of saccharification method modified for double boiled saccharification method.
　　4. At the beginning of fermentation: the fermentation tank adding 0. 5% of the yeast mud. In 3 ~ 4 days, 8 degrees under the environment of fermentation, alcohol content can be up to 2. 5%. Into the open tender beer boiling pot, boil, add the remaining 50% hops of 45 minutes, alcohol evaporation was reduced to 1%. To the evaporation of liquid water and cooling. In order to ensure the integrity of the fermentation.
　　5. Secondary fermentation, adding fresh beer filtration, 1% yeast mud, fermentation, 12 hours, then add in about 6% of the limit dextrin enzyme solution preparation in advance. 7 days of continuous fermentation under 12 ~ 20, dissolved substances content in liquor is about 0. 3%.
　　6. Post-processing: beer production equipment production will fresh beer cooling, separator separation with yeast. In further storage after 12 days, further to separate and purify turbid substance, namely the product of low alcohol content. This kind of treatment is more accordant with the needs of the drinking of alcohol.

the above of the beer production equipment to produce low alcohol is the concrete introduction, should ensure that the quality of the beer when drinking beer, low concentration of beer less damage to human body, vulnerable to the public's favorite.