Brewing process
- Mar 23, 2018
- 148
- beer
Brewing process
Different brewer have various brewing habit and method,here i would like to give some explain about our brewing process.
1.The first step is milling,it needs to mill the malts with a suitable size particle.Usually the best state is to mill the malts into broken,but not crush into power.
2.When milling malts,brewer will transfer malts into the mash tun through the flexible auger.Here it is better to make the flexible auger transferring speed same with milling malts speed.
Mash tun
3.Next step,it is to do mashing.Let us take our brewer brewing Ale for example,usually the process could be divided into four steps.
1)Heating the water in the mash tun reaching to about 45°C,and adding the malts into the water in the mash tun,and at the same time,keeping this process with 20minuts.This process is a complex process,much macromolecular substance ,such as the big Carbohydrate and protein into small amino acid and glucose.
2)After the first step 20minuts later,brewer will go on heating the mixture to 53°C，at this temperature point,keeping the temperature constant about 30minuts.At this temperature point,the protein rest at the peak point.
3)and after the above step,brewer will go on raising the mixture temperature to 65°C,in this process,brewer will keep the mixture at 65°C about 60minuts.At this temperature point,Amino acid rest at the peak point.
4)The final steps is to raise the mixture temperature to 72°C,and it needs to keep the temperature about 10minuts.
After the above mashing process,the The extractum is mainly component of various fermentation saccharides (including maltose,Isomaltotriose and glucose),non-fermentable sugar,protein,amylan and mineral substance.The saccharides amount in the wort raise a little than the barley saccharides,for the 11-12°P wort,those fermentable saccharides possess 61%-65% of total extractum,which play the role of the final fermentation degree.
Lauter tun
1.From the drawing,you could see that,our next step is to do lautering after mashing.before lautering,one of important point is to “铺糟”,its operation is to use the water to fill between tank bottom and false bottom.Its purpose is to avoid the tight spent grain bed when lautering.If not,it will block the false bottom that it will have influence on the lautering.
During this process,adding the sparging time,it totally needs about 90-120minuts.
Kettle&Whirlpool tun
2.During lautering process,at the same time,the wort is being pumped to the Kettle&Whirlpool tun,when the wort level is above the steam jacket of the kettle&whirlpool tun,it could start to heat the wort.After the wort boiling,it needs to boil the wort with another one hour,to make sure the evaporation capacity is about 8%-12%.For yours 3500L sytem,it will be about 350L water to be steam.
As you know,during this boiling process,we need to add the hop into the wort.For our brewer,they add about two time hop into the boiling beer.
1)The first time,add the hops into the wort at the boiling starting 5 minuts.The added hops amount is about 0.02% of the kettle volume.
2)The second time to add the hops into the wort,it is at the boiling starting 55minuts,or that prior to boiling finishing about 5 minuts.The added hops amount is about 0.03% of the kettle volume.
Surely,different brewer has different ideas for their recipe.So the added amount of hops is also different.
If brewer like to add fresh hops,or large amount hops into the wort,it could add the hops through the hopback after whirlpooling.You could see from the drawing that there is a hopback at the pipe line.
3)After boiling,we will proceed with the whirlpooling stage,As you know,in order to separate the trub from the wort fully,so it is better to adjust the pump speed around 40-50HZ. It could pump the wort with a very fast speed to go through the tangent inlet of the Kettle&whirlpool tun,and then it will have whirlpools at the bottom of the tank.It could get more better effect to separate the trub from the wort.At this process,it needs about 3-5minuts.After whirlpooling,to make sure the wort stand about 30minuts.Its purpose is to make the hot trub sediment at the bottom of the tank,and then the brewer open the discharge port valve,pour the hot trub out of the worta,and when you see the wort with less hot trub,and then close the discharge port valve.At the same time,opening discharge port neighboring valve which is at the bottom of the Kettle&whirlpool tun.We will go on for the wort heat exchanging in the heat exchanger.
Here i also want to explain that,there is two kinds of heat exchanger:one is the two stage heat exchanger,another one is the single stage heat exchanger.For large brewery system above 2000L,it is better to use the single stage heat exchanger with cold water,it could have high efficient heat exchanging.
So for the glycol cooling unit,its structure is chiller+glycol water tank+cold water tank.
Wort cooling
As above explained,we use the cold water for cooling down the wort through the heat exchanger,at the same time,brewer will also do the aeration with O2 bottle.During the wort cooling process,it needs to cool down the wort to the fermenting temperature around 8-12°C quickly within 30minuts.
PS:Different beer with different yeast has different fermenting temperature.
Fermenter
After the wort cooling,brewer will pump the wort to the fermenter.The next step is to pump the yeast into the fermentation tank through the discharge port of fermenter.Or that brewer could make the yeast go onto the wort at the same time when do the aeration.
Here,we need to active the yeast in advance during the previous process if brewer have a little spare time to do this.Such as during the whirlpooling wort stand 30minuts stage.Brewer have spare time,he could use these 30minuts to active the yeast.Usually the yeast active time is about 30minuts.
PS:Our brewer brewing beer mostly use the Fermandis brand yeast.For large beer,we use S-189 yeast,For Ale beer,we use WB-06 yeast.
Note:the above operation process should be at the sterile condition.
Finally all is ok,just waiting the beer to be mature at the next stage..
Edited by Alisa
Email:[email protected]
2018.03.03
Different brewer have various brewing habit and method,here i would like to give some explain about our brewing process.
1.The first step is milling,it needs to mill the malts with a suitable size particle.Usually the best state is to mill the malts into broken,but not crush into power.
2.When milling malts,brewer will transfer malts into the mash tun through the flexible auger.Here it is better to make the flexible auger transferring speed same with milling malts speed.
Mash tun
3.Next step,it is to do mashing.Let us take our brewer brewing Ale for example,usually the process could be divided into four steps.
1)Heating the water in the mash tun reaching to about 45°C,and adding the malts into the water in the mash tun,and at the same time,keeping this process with 20minuts.This process is a complex process,much macromolecular substance ,such as the big Carbohydrate and protein into small amino acid and glucose.
2)After the first step 20minuts later,brewer will go on heating the mixture to 53°C，at this temperature point,keeping the temperature constant about 30minuts.At this temperature point,the protein rest at the peak point.
3)and after the above step,brewer will go on raising the mixture temperature to 65°C,in this process,brewer will keep the mixture at 65°C about 60minuts.At this temperature point,Amino acid rest at the peak point.
4)The final steps is to raise the mixture temperature to 72°C,and it needs to keep the temperature about 10minuts.
After the above mashing process,the The extractum is mainly component of various fermentation saccharides (including maltose,Isomaltotriose and glucose),non-fermentable sugar,protein,amylan and mineral substance.The saccharides amount in the wort raise a little than the barley saccharides,for the 11-12°P wort,those fermentable saccharides possess 61%-65% of total extractum,which play the role of the final fermentation degree.
Lauter tun
1.From the drawing,you could see that,our next step is to do lautering after mashing.before lautering,one of important point is to “铺糟”,its operation is to use the water to fill between tank bottom and false bottom.Its purpose is to avoid the tight spent grain bed when lautering.If not,it will block the false bottom that it will have influence on the lautering.
During this process,adding the sparging time,it totally needs about 90-120minuts.
Kettle&Whirlpool tun
2.During lautering process,at the same time,the wort is being pumped to the Kettle&Whirlpool tun,when the wort level is above the steam jacket of the kettle&whirlpool tun,it could start to heat the wort.After the wort boiling,it needs to boil the wort with another one hour,to make sure the evaporation capacity is about 8%-12%.For yours 3500L sytem,it will be about 350L water to be steam.
As you know,during this boiling process,we need to add the hop into the wort.For our brewer,they add about two time hop into the boiling beer.
1)The first time,add the hops into the wort at the boiling starting 5 minuts.The added hops amount is about 0.02% of the kettle volume.
2)The second time to add the hops into the wort,it is at the boiling starting 55minuts,or that prior to boiling finishing about 5 minuts.The added hops amount is about 0.03% of the kettle volume.
Surely,different brewer has different ideas for their recipe.So the added amount of hops is also different.
If brewer like to add fresh hops,or large amount hops into the wort,it could add the hops through the hopback after whirlpooling.You could see from the drawing that there is a hopback at the pipe line.
3)After boiling,we will proceed with the whirlpooling stage,As you know,in order to separate the trub from the wort fully,so it is better to adjust the pump speed around 40-50HZ. It could pump the wort with a very fast speed to go through the tangent inlet of the Kettle&whirlpool tun,and then it will have whirlpools at the bottom of the tank.It could get more better effect to separate the trub from the wort.At this process,it needs about 3-5minuts.After whirlpooling,to make sure the wort stand about 30minuts.Its purpose is to make the hot trub sediment at the bottom of the tank,and then the brewer open the discharge port valve,pour the hot trub out of the worta,and when you see the wort with less hot trub,and then close the discharge port valve.At the same time,opening discharge port neighboring valve which is at the bottom of the Kettle&whirlpool tun.We will go on for the wort heat exchanging in the heat exchanger.
Here i also want to explain that,there is two kinds of heat exchanger:one is the two stage heat exchanger,another one is the single stage heat exchanger.For large brewery system above 2000L,it is better to use the single stage heat exchanger with cold water,it could have high efficient heat exchanging.
So for the glycol cooling unit,its structure is chiller+glycol water tank+cold water tank.
Wort cooling
As above explained,we use the cold water for cooling down the wort through the heat exchanger,at the same time,brewer will also do the aeration with O2 bottle.During the wort cooling process,it needs to cool down the wort to the fermenting temperature around 8-12°C quickly within 30minuts.
PS:Different beer with different yeast has different fermenting temperature.
Fermenter
After the wort cooling,brewer will pump the wort to the fermenter.The next step is to pump the yeast into the fermentation tank through the discharge port of fermenter.Or that brewer could make the yeast go onto the wort at the same time when do the aeration.
Here,we need to active the yeast in advance during the previous process if brewer have a little spare time to do this.Such as during the whirlpooling wort stand 30minuts stage.Brewer have spare time,he could use these 30minuts to active the yeast.Usually the yeast active time is about 30minuts.
PS:Our brewer brewing beer mostly use the Fermandis brand yeast.For large beer,we use S-189 yeast,For Ale beer,we use WB-06 yeast.
Note:the above operation process should be at the sterile condition.
Finally all is ok,just waiting the beer to be mature at the next stage..
Edited by Alisa
Email:[email protected]
2018.03.03
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