Hops are a dioecious plant. The beer is produced using female hops, with a bitter content of 18.5%, hop oil 0.5%, polyphenols 3.5%, protein 20.0%, minerals 8.0% and others;
The bitterness of the bitter substance is high, which can improve the foam stability of the beer, so that the bitterness of the beer with higher bitterness is better;
The hop products mainly include granule hops, hop resin, hop oil, hop extract, etc.;
There are many varieties of hops, which are commercialized into fragrant hops and bitter hops;
Commonly used hop varieties are: Cascade Cascade, William M. Willamette, Czech Saaz Saaz, Qingdao, China.
The rankings of hops production in the world are: 39% in the United States (accounting for the world's total output), 34% in Germany, 7% in the Czech Republic, 6% in China, 2% in the UK, and the remaining 12%.
Water is the main raw material for beer production. The water consumption of beer production is very large. The water consumption per finished beer is between 3-10 hl and the average water consumption is 5-6 hl.
The brewing water must meet the drinking water quality requirements. The water treatment mainly includes the steps of removing suspended solids, removing dissolved matter, adjusting water hardness, desalting, sterilization and degassing.
Brewing water adjustment calculation: Calcium sulphate is required to add 120PPM of calcium ion in the feed liquid
The concentration of calcium ion in cold wort is above 50PPM, the concentration of calcium sulphate is >85%, and the gelatinization is slightly increased by a little more. The general calcium ion concentration is It can be around 20-30PPM. The calcium sulfate should be added to the filter water, such as a small part in the boiling pot.
Lactic acid (80%) adjusts the pH of mash to 5.4-5.6 (according to the wort after mashing, try to meet the pH value of 5.4-5.6 of mash, the final wort pH is 5.2-5.4, and the pH value is adjusted before boiling. .
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Name: Isidore time:2020-05-15 16:10:36
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