The Brewing Process Of Beer

- Oct 14, 2019-

First, Crush

The first step is to smash the malt first.

Crushing: As the name suggests, crushing, is to put the malt into the crushing machine for crushing.

Second, Mash

In the second step, the pulverized malt is put into a saccharification tank for saccharification.

Mash: Mash is the use of various hydrolases contained in malt to gradually decompose insoluble polymer substances in malt into soluble low molecular substances under suitable conditions.

Third, filter

In the third step, the wheat straw layer is used as a filter layer to circulate the wort.

Filtration: After the mash is completed, the decomposition of the high molecular substance in the malt has been completed, and the soluble matter and the insoluble matter which have been dissolved in the mash can be quickly separated to obtain the clarified wort.

Fourth, boil

In the fourth step, the filtered wort is boiled into a boiling pot and boiled.

Boiling: Heat the wort to 100 ° C, boil for a while, and add hops during the boiling process.


Fifth, Convolution precipitation

In the fifth step, after boiling, the wort is cut into the spin-on tank in the direction of the tangential line and the spin-drying tank, and is subjected to swirling precipitation to achieve the effect of precipitation and precipitation of the hot coagulated matter.

Cyclone precipitation: After the wort is boiled, the hot coagulum in the wort should be effectively separated as soon as possible to obtain a clear wort.

Sixth, cooling

In the sixth step, the wort is cooled by a plate heat exchanger.

Cooling: The wort is passed through a plate heat exchanger to cool the wort to the fermentation temperature required by the process.

Seven, fermentation

In the seventh step, the cooled wort is driven into the fermenter, and the yeast is added for fermentation.

Fermentation: Beer fermentation is a complex biochemical and material conversion process. The main metabolites of yeast are ethanol and carbon dioxide, but also form some fermentation by-products such as alcohols, acids, esters, ketones and sulfides. Wait. These fermentation products determine the physical and chemical properties of the beer's flavor, foam, color and stability, while also giving the beer a typical character.