How to brew beer？|如何酿造啤酒？ |月旦评 by weitz

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cn · @weitz · Jun 11 '18

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How to brew beer？|如何酿造啤酒？ |月旦评

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<p><strong>前期给大家做了许多关于原材料的的分享，今天就给大家唠唠如何去酿造一款啤酒！</strong></p>
<p>In the early stage, &nbsp;we have done a lot of sharing on raw materials for everyone. Today we &nbsp;will give you tips on how to make a beer!&nbsp;</p>
<p><img src="http://m.qpic.cn/psb?/V1171KBr1nOxyn/ahot8ZQLP85x5S75.7S39e5pzerwOw4YzIff*JHstLw!/b/dEUBAAAAAAAA&amp;bo=QAZQCMALoA8RGVQ!&amp;rf=viewer_4" width="1600" height="2128"/></p>
<p><strong>首先，你需要根据你想要酿造的啤酒的类型去设计配方。(在有设备的前提下）</strong></p>
<p>选择<strong>基础麦芽、特种麦芽、啤酒花、酵母</strong>等。（网上有很多的啤酒配方，可以去参照）</p>
<p>&nbsp;First, you need to design recipes based on the type of beer you want to brew. (under the premise of equipment)&nbsp;</p>
<p><br>
Choose basic malt, specialty malt, hops, yeast, etc. (There are a lot of beer recipes online, you can refer to them)&nbsp;</p>
<p><br></p>
<p><strong>一、麦芽粉碎 </strong>&nbsp;<strong>Malt mash&nbsp;</strong></p>
<p>将称好重量的麦芽进行粉碎，要求麦芽<strong>皮破而不碎，胚乳越细越好。</strong></p>
<p>&nbsp;The weighed malt is crushed and the malt is broken and not broken. The finer the endosperm, the better.&nbsp;</p>
<p><img src="http://m.qpic.cn/psb?/V1171KBr1nOxyn/MDzvx.1kDVLqZudfHI.r5ga8hZpNLMl6PMFyckRn80Y!/b/dFoAAAAAAAAA&amp;bo=QAZQCMALoA8RKWQ!&amp;rf=viewer_4" width="1600" height="2128"/></p>
<ol>
  <li>把麦皮从卖力表面分离，以便使它的胚乳有效的被酶分解。</li>
  <li>减少胚乳变成粉状的程度。以增加它们吸收水分的有效面积。</li>
  <li>有效的保持麦皮的完整，以便麦芽糖化后使麦汁的过滤顺利</li>
  <li>从原材料中获得最高的收得率。</li>
</ol>
<p>1、 The wheat husk is separated from the hard surface so that its endosperm is effectively decomposed by enzymes.<br>
2、Reduces the degree to which the endosperm becomes powdery. To increase their effective area to absorb water.<br>
3、Effectively maintain the integrity of the wheat husk so that the wort can be filtered smoothly after maltification<br>
4、Get the highest yield from raw materials.&nbsp;</p>
<p><strong>二、糖化 </strong>&nbsp;<strong>Saccharification&nbsp;</strong></p>
<p>将粉碎的麦芽放入糖化锅，搅拌均匀形成醪液后开始升温糖化。</p>
<p>&nbsp;The crushed malt was placed in a mashing pot and stirred to form a mash, which was then warmed and saccharified.&nbsp;</p>
<p><img src="https://ss0.bdstatic.com/70cFvHSh_Q1YnxGkpoWK1HF6hhy/it/u=2556161092,990452840&amp;fm=15&amp;gp=0.jpg" width="187" height="220"/></p>
<p><strong>糖化过程中的物质变化：</strong></p>
<ol>
  <li>淀粉的分解（在63-65°C时 β-淀粉酶将淀粉分解为可发酵性糖-葡萄糖，72-75°C α淀粉酶将淀粉分解成不可发酵性糖-糊精等。）</li>
  <li>蛋白质的降解（蛋白质在蛋白酶的作用下依次分解为高分子氮-影响啤酒的泡沫、物理及化学稳定性、啤酒的醇厚性；中分子氮-Co2的载体、影响杀口力；低分子氮、氨基酸-酵母的营养物质。）</li>
  <li>磷酸盐的分解（磷酸脂酶可溶解麦芽中的一部分为溶解的有机磷酸盐，从而增加醪液的缓冲能力。）</li>
  <li>β-葡聚糖的分解（β-葡聚糖是构成啤酒酒体和泡沫性能的主要成分，β-葡聚糖过多会导致啤酒过滤的困难。）</li>
  <li>多酚物质的分解</li>
  <li>脂类的分解</li>
  <li>锌的游离</li>
</ol>
<p>&nbsp;&nbsp;&nbsp;</p>
<p>&nbsp;Substance changes during saccharification:&nbsp;</p>
<p>1、Decomposition of &nbsp;starch (β-amylase breaks down starch into fermentable sugar-glucose at &nbsp;63-65°C, and 72-75°C α-amylase breaks down starch into non-fermentable &nbsp;sugar-dextrin etc.)<br>
&nbsp;&nbsp; 2、 Degradation of proteins (proteins are broken down into &nbsp;macromolecule nitrogen under the influence of proteases) - Affects the &nbsp;foam, physical and chemical stability of beer, and the alcohol-thickness &nbsp;of beer; the carrier of medium molecular nitrogen-Co2 affects the &nbsp;killing power; low molecular nitrogen, Amino acids - yeast nutrients.)<br>
3、 &nbsp;Decomposition of Phosphate (Phosphatase dissolves part of the &nbsp;malt as dissolved organic phosphate, which increases the buffering &nbsp;capacity of the mash.)<br>
&nbsp;4、&nbsp;&nbsp; Decomposition of β-glucans (β-glucans are the main components &nbsp;that make up the body and foam properties of beer. Excessive β-glucan &nbsp;can cause difficulties in beer filtration.)<br>
&nbsp; 5、 Decomposition of polyphenols<br>
&nbsp;&nbsp;6、 Lipid decomposition<br>
&nbsp; &nbsp;7、&nbsp; Zinc free&nbsp;</p>
<p>糖化的方法主要有以下几种：</p>
<ol>
  <li>浸出糖化法（又分为单醪恒温浸出糖化法-糖化温度在65°C左右，糖化1~2h后升温至过滤温度78°C进行过滤；单醪升温浸出糖化法- &nbsp;35°C-37°C时投料，浸泡原料，直接升温至50°C左右进行蛋白质分解，再缓慢升至65°C，72°C进行分段糖化，然后升温至78°C进行过滤；双醪浸出糖化法-糖化醪与糊化醪兑醪后，醪液不再煮沸，而是直接在糖化锅升温，打到糖化各阶段所需求的温度）。</li>
  <li>煮沸糖化法-特点是将糖化醪液的一部分分批地加热到沸点，然后与其余未煮沸的醪液混合，使全部醪液温度分段地升温到不同酶作用所要求的温度。最后达到糖化终了温度。（又分为单醪煮出法、单醪删词煮出糖化法等。）</li>
</ol>
<p>&nbsp;The main methods of saccharification are the following:&nbsp;</p>
<p>&nbsp;1、Leaching &nbsp;saccharification method (divided into single retort constant temperature &nbsp;leaching saccharification method - saccharification temperature of &nbsp;about 65 °C, saccharification 1 ~ 2h and then heated to a filtration &nbsp;temperature of 78 °C for filtration; single enthalpy temperature &nbsp;leaching saccharification - 35 °C -37 ° At the time of C feeding, &nbsp;immersing the raw materials, directly heating the protein to about 50°C &nbsp;to decompose, then slowly raising to 65°C, carrying out segmental &nbsp;saccharification at 72°C, then heating to 78°C for filtration; double &nbsp;mash leaching glycosylation-saccharification After mashing and &nbsp;gelatinizing, the mash is no longer boiled, but is heated directly in &nbsp;the mashing pot to the required temperature for each stage of mashing).<br>
2、Boiling saccharification - It is characterized by heating a portion &nbsp;of the saccharified mash in batches to the boiling point and then mixing &nbsp;with the rest of the unboiled mash to raise the temperature of all the &nbsp;mash to a desired temperature for different enzymes. Finally reached the &nbsp;end of saccharification temperature. (It is divided into single-cooked &nbsp;boiled method, single-passed boiled saccharification method, etc.)&nbsp;</p>
<p><br></p>
<p><br></p>
<p><strong>三、麦汁过滤 </strong>&nbsp;<strong>Wort filtration&nbsp;</strong></p>
<p>麦汁过滤是为了得到澄清的麦汁。</p>
<p>&nbsp;Wort filtering is to get clarified wort.&nbsp;</p>
<p><img src="http://m.qpic.cn/psb?/V1171KBr1nOxyn/JWQrOq3Jo0r42RLd9cfk1BgKraEUB6q4T.mxCXwTeCE!/b/dDABAAAAAAAA&amp;bo=QAZQCMALoA8RCUQ!&amp;rf=viewer_4" width="1600" height="2128"/></p>
<ol>
  <li>将糖化醪液中已溶解的可溶物质和不溶性物质分离。</li>
  <li>获得较高的浸出率。</li>
</ol>
<p>&nbsp;1、Soluble soluble and insoluble substances in mash liquids are separated.<br>
2、Obtain a higher leaching rate.&nbsp;</p>
<p><br></p>
<p><strong>四、麦汁煮沸 </strong>&nbsp;<strong>wort boiling&nbsp;</strong></p>
<p><img src="http://m.qpic.cn/psb?/V1171KBr1nOxyn/0U54jEIe2fUAAenJt.u9I.8nLnifVlAv28Xce12oLGg!/b/dGcBAAAAAAAA&amp;bo=QAZQCMALoA8RCUQ!&amp;rf=viewer_4" width="1600" height="2128"/></p>
<ol>
  <li>酒花苦味物质的溶解和转化</li>
  <li>可凝固性蛋白质-多酚复合物的形成和分离</li>
  <li>蒸发多余水分，使麦汁达到规定的浓度</li>
  <li>对麦汁进行灭菌</li>
  <li>彻底破坏酶活性，固定麦汁成分</li>
  <li>麦汁色度上升</li>
  <li>麦汁酸度增加</li>
  <li>还原性物质的形成</li>
  <li>麦汁中的二甲基硫（DMS）和不良风味物质的去除</li>
</ol>
<p>&nbsp;&nbsp;&nbsp;1、 Dissolution and transformation of bitter substances in hops<br>
&nbsp;&nbsp;&nbsp;2、Formation and Separation of Coagulable Protein-polyphenol Complexes<br>
&nbsp;&nbsp; 3、Evaporate excess water so that the wort reaches the prescribed concentration<br>
&nbsp;&nbsp;&nbsp;4、Sterilize wort<br>
&nbsp;&nbsp;&nbsp;5、Complete destruction of enzyme activity, fixed wort ingredients<br>
&nbsp; &nbsp;6、Wort color rises<br>
&nbsp;&nbsp; 7、Increased acidity of wort<br>
&nbsp;&nbsp; 8、Reducing substance formation<br>
&nbsp;&nbsp; 9、Removal of Dimethyl Sulfide (DMS) and Unpleasant Flavors in Wort&nbsp;</p>
<p><br></p>
<p><strong>五、麦汁后处理</strong> <strong>Wort post-processing</strong>&nbsp;</p>
<ol>
  <li>热凝固物的析出-随着蛋白质变性和多酚物质的氧化和聚合而洗出，同时吸附了部分酒花树脂及其它有机物</li>
  <li>麦汁冷却-使麦汁温度达到酵母接种的要求</li>
</ol>
<p>1、 Precipitation of &nbsp;thermal coagulum - washed out with protein denaturation and oxidation &nbsp;and polymerization of polyphenolic substances, while adsorbing some hop &nbsp;resins and other organics<br>
2、Wort Cooling - Allows Wort Temperature to Meet Yeast Inoculation Requirements&nbsp;</p>
<p><img src="http://m.qpic.cn/psb?/V1171KBr1nOxyn/LBg*MJwMzHhvpP5g3v5u*NR9S7J8dszZEytTLEcm1.I!/b/dEEBAAAAAAAA&amp;bo=QAZQCMALoA8ROXQ!&amp;rf=viewer_4" width="1600" height="2128"/></p>
<p>麦汁通风：</p>
<p>1、麦汁冷却后进行通风操作</p>
<p>2、酵母吸收了充足的 氧气后，合成其繁殖所必需的甾醇和不饱和脂肪酸等物质。</p>
<p>&nbsp;Wort ventilation:<br>
1. Vent after cooling the wort<br>
2. After the yeast has absorbed enough oxygen, it synthesizes &nbsp;sterols and unsaturated fatty acids that are necessary for its &nbsp;reproduction.&nbsp;</p>
<p><br></p>
<p><strong>七、啤酒发酵 &nbsp;Beer fermentation&nbsp;</strong></p>
<p>啤酒发酵原理：</p>
<ol>
  <li>复杂的生物和物质转化过程</li>
  <li>发酵的同时会产生部分发酵副产物：醇类、醛类、酸类、酮类和硫化物等物质。</li>
  <li>决定了啤酒的分为、泡沫、色泽和稳定性等各项理化性能，赋予啤酒典型的特色。</li>
</ol>
<p>&nbsp;Beer fermentation principle:&nbsp;</p>
<p>&nbsp;1、Complex biological and material transformation processes<br>
2、Fermentation will also produce some of the fermentation by-products: &nbsp;alcohols, aldehydes, acids, ketones and sulfides and other substances.<br>
3、It determines the various physical and chemical properties such as &nbsp;beer separation, foam, color and stability, and gives beer typical &nbsp;characteristics.&nbsp;</p>
<p><br></p>
<p><img src="http://m.qpic.cn/psb?/V1171KBr1nOxyn/razrsyixmLLmCeq9z6XBVhgxZosr3tZBQNkkZqs6xSY!/b/dC0BAAAAAAAA&amp;bo=KAFuASgBbgEDCSw!&amp;rf=viewer_4" width="296" height="366"/></p>
<p><br></p>
<p>将麦汁中的可发酵性糖转化为乙醇和二氧化碳。</p>
<p>&nbsp;The fermentable sugar in the wort is converted into ethanol and carbon dioxide.&nbsp;</p>
<p><strong>经过一段时间发酵后，得到未过滤的啤酒：</strong></p>
<p>&nbsp;After a period of fermentation, unfiltered beer is obtained:&nbsp;</p>
<p><img src="http://m.qpic.cn/psb?/V1171KBr1nOxyn/ahot8ZQLP85x5S75.7S39e5pzerwOw4YzIff*JHstLw!/b/dEUBAAAAAAAA&amp;bo=QAZQCMALoA8RGVQ!&amp;rf=viewer_4" width="1600" height="2128"/></p>
<p><br></p>
<p><br></p>
<p><em>以上就是我为大家的分享，希望大家可以从中学到知识。如果您喜欢，欢迎给我点赞！</em></p>
<p><em>如果您有疑问，欢迎给我留言！</em></p>
<p><em>&nbsp;The above is what I share for everyone. I hope everyone can learn from it. If you like, welcome to give me a thumbs up!<br>
If you have any questions, please leave me a message!&nbsp;</em></p>
<p><img src="https://steemitimages.com/0x0/https://steemit-production-imageproxy-thumbnail.s3.amazonaws.com/DQmcousHn7MoPgfN692q4zW2ZGnDdgWw5NM6NKW9QiNZQb8_1680x8400" width="1680" height="790"/></p>
<p><br></p>
<p><br></p>
</html>

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@aellly · Jun 13 '18

看得我都想喝一杯，捂脸

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@cn-naughty.boy · Jun 11 '18

@weitz, 这个月旦评不错，赞了！

👍 steemitstats, cn-cutie.pie

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@weitz · Jun 11 '18

谢谢您。

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@cnbuddy · Jun 11 '18

你好吗？什么？你还没参加 齐白石杯绘画大赛 吗？地球人都知道，对绘画感兴趣的朋友快快行动起来哟！奖金丰厚😊如果不想再收到我的留言，请回复“取消”。

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@weitz · Jun 11 '18

我很好哦，谢谢您的关心！
最近几天因为没时间，所以没参加齐白石杯。
接下来会抽空参加的！

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@hansheng · Jun 11 '18

兄弟 厉害啊

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@weitz · Jun 11 '18

还好

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@rivalhw · Jun 14 '18

$1.04

这个我倒是很感兴趣，有时间我也想试下如何动手自己做啤酒，给你赞一个

👍 rivalhw, weitz, siniceku

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@weitz · Jun 19 '18

这个很简单。
回头给您教程。

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@shine.wong · Jun 12 '18

泡沫好细腻的样子~

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@weitz · Jun 13 '18

做的这款是小麦啤酒，泡沫洁白细腻是它应有的样子。

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@shine.wong · Jun 13 '18

哈哈哈，不会分🤣

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@thobo · Jun 11 '18

Very interresting thank for sharing

👍 thobo
👎 clvr

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@weitz · Jun 11 '18

Thank you！

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@tydebbie · Jun 11 '18

那果汁味的啤酒是怎麼弄得？
下次可以分享下嗎？；）

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@kidsreturn · Jun 11 '18

应该是直接加香精吧？😂

👍 tydebbie

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@tydebbie · Jun 11 '18

不知道
很神秘
可能是用witch 🧙‍♀️ stick 做的
嘿嘿嘿嘿嘿

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@weitz · Jun 11 '18

现在啤酒，很少有去添加香精等这一类添加剂。

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@weitz · Jun 11 '18

国内的cider都是在使用压缩果汁去酿造，煮沸过程中加入营养盐，等冷却后接种葡萄酒酵母就好了。

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@tydebbie · Jun 11 '18

這個過程要多久呀

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2 replies