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The malting barley must be converted into a soluble sug […]
The malting barley must be converted into a soluble sugar for the brewing process by a germination process. Barley is stored for 2-3 months after harvest before it can enter the malting workshop to start making malt. In order to obtain clean and consistent excellent malt, before the wheat is made, the barley needs to be selected by air selectionLarge Craft Brewery factory or screening, the permanent magnet tube is de-ironed, the specific gravity is removed by stone machine, and the machine is graded. The main process of making wheat is as follows: the barley enters the wheat straw to wash the wheat, absorbs water, and then enters the germination box to germinate and becomes green malt. The green malt enters the drying tower/furnace to be dried, and the roots are removed to make the finished malt. It takes about 10 days from barley to malting. The main production equipment of the wheat-making process is: sieve (wind) sorting machine, classifier, permanent magnet cylinder, stone removing machine and other impurity removal and grading equipment; dip wheat trough, germination box/turning wheat machine, air conditioner, drying tower ( Furnace), wheat machine for removing root machine, etc.; conveying and storage equipment such as bucket elevator, spiral/scraper/belt conveyor, dust collector/fan, vertical warehouse, etc. (2) Saccharification process Malt, rice and other raw materials are transported from the feeding port or vertical warehouse to the top of the saccharification building by bucket elevators, screw conveyors, etc., after going to the stone, removing iron, quantifying and pulverizing, entering the gelatinization pot and saccharifying The mash is decomposed into mash, filtered through a filter tank/filter press, then added to the hops to boil, to the hot coagulum, and the cooled and separated malt is sent to the pulverization tower before being sent to the brewing plant. Here, the malt is subjected to light crushing to produce malt for brewing. The gelatinization treatment mixes the mashed malt/grain with water in a gelatinization pot. The gelatinization pan is a huge convoluted metal container with hot water and steam inlets, mixing devices such as stir bars, paddles or propellers, and a large number of temperature and control devices. In the gelatinization pot, the malt and water boil after heating, which is a natural acid that converts the poorly soluble starch and protein into a soluble malt extract called "wort". The wort is then sent to a filtration vessel called a separation column. The wort is removed from the malt hull in the filter tank before being pumped into the boiling pot, and the hops and sugar are added. Boiling: In a boiling pot, the mixture is boiled to absorb the hops and to color and disinfect. After boiling, the wort added to the hops is pumped into the cyclone sedimentation tank to remove unwanted hop residues and insoluble proteins. Paste pot: First, put some ingredients such as malt, rice, corn and starch into the gelatinization pot to boil. Saccharification tank: Add appropriate warm water to the remaining malt and add the ingredients that have been boiled in the gelatinization pot. At this point, the starch in the liquid will be converted to maltose. Wort filter tank: After filtering the puree in the saccharification tank, a transparent wort (syrup) is obtained. Boiler: Add hops to the wort and boil, giving off the aroma and bitterness of the beer. (3) Fermentation process Fermentation tank mature tank: Beer yeast is added to the cooled wort to ferment. The sugar in the wort is broken down into alcohol and carbon dioxide. After about a week, the "tender beer" is produced, and then it matures after dozens of angels. Beer filter: After filtering the mature beer, you will get amber draught beer. Cooling, fermentation: The cleaned wort is pumped from the cyclone sedimentation tank and sent to a heat exchanger for cooling. Subsequently, the yeast is added to the wort and begins the process of fermentation. During the fermentation process, the artificially cultivated yeast converts the fermentable sugar in the wort into alcohol and carbon dioxide to produce beer. Fermentation takes place within eight hours and proceeds at an accelerated rate, accumulating a high density foam called "wrinkle". This foam reached its highest stage on the 3rd or 4th day. From the 5th day, the speed of fermentation has slowed down, and the wrinkles begin to spread on the surface of the wort, which must be removed. After fermenting all the fermentable substances in the wort, the yeast begins to form a thick precipitate at the bottom of the container. As the temperature gradually decreases, the fermentation is completely over after 8 to 10 days. Strict control of temperature and pressure is required throughout the process. Of course, the difference in beer and the different production processes lead to different fermentation times. Usually, the fermentation process of the lager takes about 6 days, and the pale beer is about 5 days. After the end of the fermentation, most of the yeast settled at the bottom of the tank. The winemakers recycle the yeast for the next can. After the yeast is removed, the product "sweet beer" is pumped into the post fermenter (or called the ripening tank). Here, the remaining yeast and insoluble proteins are further precipitated, and the style of the beer is gradually matured. The maturity time varies with the type of beer, usually 7 to 21 days. The beer that has been fermented by post-fermentation filters out all remaining yeast and insoluble proteins in a filter and becomes the sake to be packaged. (4) Packaging process bottling and canning machine: The brewed beer is first loaded into a beer bottle or beer can. Then, after a strict inspection by a visual inspection and a liquid inspection machine, it is then placed in a beer box and shipped out. Bottle Washer: Wash and recycle the beer bottle. Empty bottle inspection machine: extremely small scars will not be let go. Sensory inspection: The newly brewed beer is actually tasted by a dedicated responsible person. Give your delicious beer to you only after you have ensured its quality. Before the packaging, each batch of beer will pass the strict physical and chemical inspection and the taste evaluation of the taster before it can be sent to the packaging line. The packaging of finished beer is often in the form of bottles, cans and barrels. Coupled with the difference in shape and capacity of the bottles, the difference in labels, neck covers and caps, and the variety of outer packagings constitute a dazzling array of beer products in the market. Bottled beer is the most popular form of packaging, and it also has the most typical packaging process, namely bottle washing, wine filling, sealing, sterilization, labeling and packing.