Beer is indispensable for barbecue, hot pot, buffet, Chinese food and Western food. Beer has become a culture deeply imprinted in everyone's heart. Our life is inseparable from beer. With people's recognition of refined beer, self brewed refined beer has become a trend, and more and more restaurants begin to use refined beer equipment, With the advantages of the combination of food and beer, it is more attractive to consumers.
There are many kinds of refined beer, which can better meet the tastes of different customers.
It is divided into: high concentration beer, light beer, fruit beer and turbid beer. Each kind of beer has a unique flavor. First, it is necessary to locate which kind of beer to produce and have a certain analysis of the market. Generally, it can be made of 2-3 kinds of refined beer.
As a fine brewing beer equipment for restaurants, it generally uses 500l-2000l. According to your local actual situation and the consumption of bottled beer, you can determine the model. Today, we take 500L of refined beer as an example. One or two batches of 500L beer equipment can be made every day. Considering the labor intensity of making two batches every day, one batch of 500L beer equipment can be made every day, with an average of 5L per table, which can supply about 100 tables. The perfect combination of brewed beer and restaurants can attract customers' attention. Generally, beer equipment is placed where customers can see, which can arouse customers' interest and improve popularity.
Malt pulverizer is divided into dry powder pulverizer, wet pulverizer and dry pulverizer. Customers with large output recommend using wet pulverizer. For the small output of 500L, malt pulverizer can use double roller pulverizer. The malt is crushed within half an hour before entering the saccharification pot to prevent the oxidation of crushed malt and affect the saccharification effect.
It is recommended to use German saccharification equipment with two vessels and three bodies for saccharification system, as shown in the figure above.
1. Saccharification includes boiling method and soaking method. Now most of them use soaking method. Soaking is divided into one-step saccharification and multi-step saccharification. Different processes are also different. One step of saccharification is to add 65 ℃ hot water to the pot. For multi-step saccharification, first add 30 ℃ water, soak for a period of time, raise the temperature to 40 ℃, then 65 ℃, and finally 78 ℃. In the process of saccharification, be sure to prevent malt from caking. Open the mixing and slowly pour in malt powder.
2. After saccharification, add hot water into the filter tank and cover the filter screen plate to prevent the filtration speed from slowing down due to the cooling of wort. Drive the wheat mash into the filter tank, open the plough knife until the wheat mash is flat, and then reflux. Check in the mirror, stop the reflux when the wort is clear and put it into the boiling pot. Finally, wash the wheat grains and repeat the above steps.
3. Put the clear wort into the boiling pot for heating. After boiling for a period of time, add hops. Hops can be added in several times or judged according to your own experience.
4. Put the boiled wort into the rotary sedimentation pot to precipitate protein and hops.
How to calculate the number of fermentation tanks, for example, you need to ferment for 12 days to make two kinds of beer, one beer one day, and the second beer the next day. Then we recommend that you use 12 fermentation tanks. The fermentation system converts the sugar in the wort into ethanol and carbon dioxide.
Indoor exhaust device of saccharification system
The secondary steam in the saccharification process and boiling process can be discharged indoors to reduce the environmental pollution caused by the direct emptying of the secondary steam. The waste heat of the secondary steam discharged indoors can also be recovered and converted into hot water for other use, so as to achieve the purpose of saving energy. The indoor exhaust device can also make the saccharification space free of steam and dripping water, so as to optimize the working environment.
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