Craft beer is brewed by malt crushing, saccharification, wort filtration, boiling, vortex settling, wort cooling, fermentation and other processes. This method can shorten yeast fermentation time so that beer retains flavor and aroma better. ..http://ce.smlwsb.cn/jingniangpijiushebeibaike/583/.html

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Craft beer brewing process:

1. Crushing

Crush malt well. As a rule, roller crushing is used

Second, saccharification

The second step is to place crushed malt into saccharification tank for saccharification and use various hydrolytic enzymes contained in malt to gradually break down insoluble macromolecular substances in malt into soluble small molecular substances under suitable conditions. .

3. Filter

The third step is to use grain bed as a filter bed to circulate and clarify must.

Filtration: After saccharification, decomposition of macromolecular substances in malt is completed, and in order to obtain a clarified wort, it is necessary to quickly separate dissolved soluble and insoluble substances in mash.

Fourth, boil

The fourth step is to pour filtered wort into a boiling cauldron and boil it.

Boiling: Heat wort to 100°C, boil for a while and add hops during the boil.

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5. Cyclonic precipitation

The fifth stage, after boiling, wort is put into rotary immersion tank tangentially and in direction of rotary immersion tank for rotary sedimentation, so as to achieve effect of precipitation and precipitation with thermal coagulation.

Vortex Settling: After boiling wort, thermal coagulation in wort must be effectively separated as soon as possible in order to obtain a clarified wort.

6. Cooling

At sixth stage, wort is cooled by a plate heat exchanger.

Cooling: The wort passes through a plate heat exchanger to cool wort to fermentation temperature required for process.

Seven, fermentation

The seventh step is to pour cooled wort into fermenter and add yeast for fermentation.

Fermentation: Beer fermentation is a complex biochemical and material transformation process. The main metabolites of yeast are ethanol and carbon dioxide, but a number of fermentation by-products are also formed, such as alcohols, acids, esters, ketones and sulfide, etc. These fermentation products determine physical and chemical properties of beer, such as taste, foam, color and stability and also give beer its typical characteristics.

In production of vintage companion wine, initial malt crushing link is used to prepare wort and mother liquor in different tanks, and process of saccharification-filtration-boil-vortex-dip-fermentation takes about 12-20 days. . After fermentation, you can get a beer puree that you can immediately drink and sell

Smith Liwei craft beer equipment model: from 100 liters to 10,000 liters

Beer houses, bars, restaurants can choose equipment for 100 liters, 200 liters, 300 liters, 500 liters, 1000 liters

For craft beer shops and equipment for brewing production (1-10 tons per day), you can choose equipment for 500 liters, 1000 liters, 2000 liters, 3000 liters, 5000 liters and 10000 liters

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