Malt crushing: 10 minutes before crushing, add 5% of the weight of the malt to wet the surface of the malt. When there is no obvious water droplets on the surface of the malt, it can be crushed. Add the malt into the hopper and start crushing. During the crushing process, take samples at any time to detect the crushing situation of the malt. According to the thickness of the malt crushing, adjust the distance of the grinding disc and the feeding amount appropriately. The ratio of coarse and fine particles is 1:2.5.
Good wine Gelatinization process: add an appropriate amount of water (measured by 12°P wort, about 20Kg water) into the gelatinization pot, turn on steam for heating, and stop heating at 50°C. Start the gelatinization pot to stir, put the crushed rice flour (measured by 12°P wort, about 5Kg) and malt powder (according to 15% of the amount of rice flour, about 0.75Kg or add amylase) into the gelatinization pot , 50 ℃ for 20 minutes. Turn on steam heating, raise the temperature to 70°C at a rate of 1~1.5°C per minute, and keep the temperature for 20 minutes. From the beginning of feeding to the end of gelatinization, the stirring is turned on from beginning to end to prevent the pan from sticking.
Good wine Saccharification process: start stirring in the saccharification pot, put the crushed malt powder (measured by 12°P wort, about 12Kg) into the saccharification pot, stir evenly, stop stirring, and keep at 37°C for 20 minutes. Start stirring, turn on steam heating, heat up to 50°C~55°C at a rate of 1~1.5°C per minute, stop stirring, and keep at rest for 40 minutes for protein decomposition. When the protein stopped, start stirring, pump the gelatinized mash into the saccharification pot, heat the mash to 65°C, stop stirring, and keep it at rest for 70 minutes for saccharification.
Heat up and kill the enzyme: start stirring, turn on steam heating, raise the temperature to 78°C at a rate of 1~1.5°C per minute, stop stirring, keep at rest for 10 minutes, and wait for filtration.
Filtration process: start saccharification, filter stirring, pump the saccharified mash into the filter tank, pump the mash, stop stirring after the saccharified mash is uniform, and finish the mash, stop for 10 to 15 minutes, and allow it to form a natural filter layer. After the static time is up, open the filter material valve, the return valve, and start the filter pump, so that the wort is refluxed in the filter tank for 5~10 minutes. Pay attention to the backflow, and the flow rate of the pump is adjusted to 20%~30% of the maximum flow rate. After observing the clearness of the wort through the sight glass, close the reflux valve, open the filter valve to the mashing pot, and pump the wort into the mashing pot. The flow rate of the pump starts to be 20%~30% of the maximum flow rate. When gradually increasing the flow, the flow control should maintain a balance between the filtered wort and the wort from the discharge valve. After 20 minutes of filtration, sample the original wort concentration.
The second stage of craft good wine
Wort boiling: After the wort is filtered, open the large steam valve and start to boil. The wort boiling starts timing. The boiling time is 90 minutes, and the wort is always in a boiling state; control the final wort concentration after boiling. To meet the requirements, it can be extended appropriately. After the wort was boiled for 5 minutes and 10 minutes before the end of boiling, bitter and aroma hops were added, and the heating was 40g (0.04%) and 20g (0.02%).
Wort rotary sinking: After boiling, close the steam valve, open the mashing boiler discharge valve and tangential injection valve, and turn on the wort pump, circulate in the mashing pot for 10 minutes, settle for 30 minutes, and then cool the wort .
Wort cooling: The boiled wort is pre-cooled to minus 6 degrees in an ice water tank (ethanol and water as a mixed medium) and rapidly cooled to the fermentation temperature through the heat exchanger pipe fittings. The fermentation temperature varies according to commercial yeasts. First, the commonly used ones are generally below 20 °C, most of which are in the range of 9 to 15 °C.
Add yeast and pour in wort: Quickly add pre-activated yeast to the sterilized pipeline in advance, and use a pump to pump the wort cooled to about 9°C into the fermenter, and add yeast to the fermenter. After all the wort is poured into the fermenter, oxygen is continuously introduced for about 5 minutes, so that enough oxygen is dissolved in the wort.
Fermentation good wine: When entering the fermenter, the concentration of wort is about 9~12°P, the pre-fermentation is about 4~5 days, and the concentration of wort drops to about 4.5°P. There is no need to control the pressure in the tank. If the environment is clean, it can be opened. Mouth fermentation. Post-fermentation, mainly anaerobic fermentation, must keep the jar sealed, the temperature should be controlled at 12~15℃, keep the fermentation for 7~10 days, let it naturally increase the pressure to about 0.1kpa, when the post-fermentation has no obvious diacetyl taste , the fermentation is over.
Good wine End cooling: When the fermentation is over, it should be cooled and cooled, and the speed should not be too fast. If the cooling speed is too fast, the feed liquid next to the jacket will easily freeze, so that the yeast and some residues cannot be naturally precipitated, resulting in the beer being easily turbid.
Detailed introduction of the working principle of beer equipment gelatinization pot