As one of the oldest drinks in the world, beer has a history of 4000-5000 years. It takes water and malt as the main raw materials, adds hops and is fermented by yeast. In recent years, brewed beer has become popular all over the world, with the reputation of "liquid bread". The types of refined beer are different according to the raw materials and brewing process. It can brew a variety of yellow beer, white beer, red beer, black beer, brown beer, barley beer, wheat beer, bitter beer, fruit beer, festival beer and health beer. It is an ideal choice for hotels, barbecue shops, restaurants, bars, resorts and other catering and entertainment venues for customers to enjoy immediately.
Fine brewing beer equipment can be divided into home brewing beer equipment, hotel / restaurant small beer equipment, small brewery production equipment and medium-sized brewery production equipment according to different application sites. The whole beer equipment is composed of crushing system, saccharification system, fermentation system, refrigeration system, control system, CIP cleaning system, water treatment system, etc.
Brewing beer equipment
Brewing process of fine brewing equipment:
1、 Smash
Step 1: smash the malt first.
Crushing: as the name suggests, crushing means putting malt into a crushing machine for crushing.
2、 Saccharification
Step 2: put the crushed malt into the saccharification tank to carry out saccharification.
Saccharification: saccharification is the use of various hydrolases often contained in malt to gradually decompose the insoluble high molecular substances in malt into soluble low molecular substances under appropriate conditions.
3、 Filter
Step 3: take the wheat lees layer as the filter layer to circulate and clarify the wort.
Filtration: after saccharification, the high molecular substances in malt have been decomposed. The soluble substances and insoluble substances in saccharification mash should be separated quickly to obtain clarified wort.
4、 Boil
Step 4: pour the filtered wort into the boiling tank and carry out boiling.
Boiling: heat the wort to 100 ℃, boil it for a period of time, and add hops during the boiling process.
5、 Cyclotron precipitation
Step 5: after boiling, the wort enters the rotary sedimentation tank in the direction of tangent and rotary sedimentation tank to carry out rotary sedimentation, so as to achieve the effect of precipitation of thermal solidification.
Cycloprecipitation: after wort boiling, the thermal coagulates in wort should be effectively separated as soon as possible to obtain clarified wort.
6、 Cooling
Step 6: the wort is cooled according to the plate heat exchanger.
Cooling: according to the plate heat exchanger, the wort is cooled to the fermentation temperature required by the process.
7、 Ferment
Step 7: put the cooled wort into the fermentation tank 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 it will also produce a series of fermentation by-products, such as alcohols, acids, esters, ketones and sulfides. These fermentation products determine the physical and chemical properties of beer such as flavor, foam, color and stability, and at the same time give the typical characteristics of beer.