Brewed beer equipment brewing process

1, the selection of the barley beer is brewed beer equipment shall all be good of imported Australian wheat and wheat. 2, m: improve water content of barley and remove dust and debris, microorganisms and other harmful substances. 3, germination: make the formation of various sorts of enzyme in wheat, high polymer material such as part of starch, protein, hemicellulose decomposition, to meet the needs of the saccharification. 4, drying and coke: remove the moisture in the malt, prevent the deterioration of malt, facilitate storage, removal of malt raw smell at the same time, the color, aroma and taste of malt, suspend the growth of green malt and enzyme decomposition. 5, grubbing: using moisture absorption is strong, easy to absorb moisture and decay, when the deposit using have bad taste, can destroy beer taste and color, so should be grubbing. 6, crushing raw materials: raw materials, after increasing the specific surface area, easily soluble substances leaching, is beneficial to the role of the enzyme, making malt insoluble material further decomposition. 7, saccharification: using the hydrolytic enzymes in the malt, malt and accessories of insoluble polymer material is decomposed into soluble low molecular substances. Pasting: using malt contains various hydrolytic enzymes, under appropriate conditions, malt and malt auxiliary materials of insoluble polymer material gradually decomposed into soluble low molecular substances. 8, wort filtration: mash will raw material of dissolution and insoluble substances of wheat bad separation to obtain clarification of wort, and obtain good extract yield. 9, wort boiling: boil is mainly stable composition of wort, the purpose of the role are: passivation, wort sterilization, protein denaturation of enzymes and flocculation precipitation, evaporation, hop elements leaching, etc. Hopping: adding hop mainly gives the bitter taste of beer frank, beer of peculiar smell, improve beer non-biological stability, cooling: cooling rapidly, decrease the temperature of wort, made to fit the requirement of yeast fermentation, separation and separation of hot and cold concretion of wort, 11, to improve the conditions of fermentation and improve the quality of beer fermentation: computer strictly control the temperature and yeast physiology, yeast eat maltose, metabolic process of CO2 and beer flavor substances. 12, filter liquor: mature beer fermentation, through separation medium, the removal of suspended solids, residual concretion yeast and protein, get clear beer.