What is the technical points for brewing dark beer?
- Sep 17, 2022
- 98
- tiantai
1. Beer Equipment. If the output of dark beer is large, a set of special equipment from yeast culture to mashing and fermentation should be specially equipped to ensure the stable quality of dark beer and avoid interference with the production of other varieties of products.
2. Mashing process. Use the double or triple boil method.
3.Yeast. Yeast is the following yeast. Its use generation should be strictly controlled, because the melanin of the raw material will be attached to the surface of yeast cells during fermentation, affecting its fermentation ability. The metabolism and fermentation performance of the yeast recovered after fermentation have declined, and it needs to be fully washed before use. It is best to activate it with light-colored wort for fermentation, so that it can effectively reproduce and carry out normal fermentation.
4. Fermentation. The fermentation temperature can be appropriately lower, and the fermentation period should be appropriately longer, which can reduce the content of undesired fermentation by-products, especially the content of higher alcohols, so that the product tastes more pure and soft, and does not "go up" after drinking.
Edited by Alisa
Email:[email protected]
2. Mashing process. Use the double or triple boil method.
3.Yeast. Yeast is the following yeast. Its use generation should be strictly controlled, because the melanin of the raw material will be attached to the surface of yeast cells during fermentation, affecting its fermentation ability. The metabolism and fermentation performance of the yeast recovered after fermentation have declined, and it needs to be fully washed before use. It is best to activate it with light-colored wort for fermentation, so that it can effectively reproduce and carry out normal fermentation.
4. Fermentation. The fermentation temperature can be appropriately lower, and the fermentation period should be appropriately longer, which can reduce the content of undesired fermentation by-products, especially the content of higher alcohols, so that the product tastes more pure and soft, and does not "go up" after drinking.
Edited by Alisa
Email:[email protected]
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