Dark beer brewing process

Dark beer brewing process 1, preparing materials with roasted chestnuts machine will be malt heating one and a half hours, made is a chocolate color of chocolate malt, both inside and outside also need baking time short brown ale, the former mainly provide the color of the rye, the latter is to strengthen the flavor and taste, this section of the raw materials preparation is the most important and special brew stout step. 2, break the malt, hot water will malt shell break, make the inside of the wheat powder, but mike shell intact, then put the broken and malt protein decomposition and saccharification of the hot water after fully mixing, forming black wort, this step is about 2 hours, and will leave extract wort shell. 3, add hops wort saccharification completed, through the pipeline into another boiling slot, after boiling add hops, hops can at high temperatures to extract proteins in combination, some of these proteins will precipitate, these will be in the next layer spiral trough to remove impurities, some beer in the steps to taste. 4 pure wort by pipeline, cool to cold heat exchanger in cooling, instantly make Celsius almost baidu's wort dropped to below 10 degrees Celsius. 5, after fermentation wort cooling by yeast bucket again, go into in the fermentation tank fermentation with yeast. 6, ripening in low temperature fermentation time about 10 days, then stored in barrels for at least 1 week, 1 to 0 degrees Celsius or so low temperature ripening, remove blue, finally take wine Kong Xian took a little try drink made from completed, the barrel to sell after determine the flavor. General draught beer will not after sterilization, so can drink to live in beer yeast, and bottled, canned wine, will be through automation high and low temperature sterilization, to extend the shelf life. The previous: what is the beer ingredients: next article craft beer colority to distinguish