How to brew beer

The brewing process is divided into three stages, wort making, fermentation, and packaging. The main material for brewing beer is barley, which is transformed into mellow beer through saccharification, fermentation, and filtration. Wort making is the hardest step for a brewer, as brewer’s yeast needs to provide the perfect solution to turn it into a delicious beer. During the production process in the wort, the fermentable sugars from the malt combine with the flavor and antioxidant properties of the hops. The next step is fermentation, where the fermented wort converts special yeast sugars into CO2 and ethanol to brew beer.
Every brewery has a professional brewer whose skill, experience, and ability determine the quality of the beer. Choose a combination of malt, hops, and yeast, temperature levels, and timings that are sure to create the best blend. At every step in the brewing process, the brewer decides to find out the high quality of the beer.

four basic elements

water

Water makes up 90% of the brew, so using delicious water makes a big difference. If tap water tastes good to you, it can be used to brew beer. If you don’t like the taste of tap water, you can use bottled or distilled water. The quality of water affects the quality of beer. Many central European countries such as Germany, the Czech Republic, and other countries can go larger style, a big reason is that the water is good.

hops

flowers found on hop vines. Hops are classified into two types: aroma type and bitter type, which bring aroma and bitterness to beer, . Hops also inhibit spoilage and help hold the head (the top of the foam when pouring beer) longer. It also has the function of bactericidal and is a natural preservative.

yeast

Brewer’s yeast is used for brewing. When it acts, it decomposes all sugars into carbon dioxide and alcohol and produces some other decomposition products, forming a unique flavor. There are two main types of brewer’s yeast: ale yeast and lager yeast. Lager yeast appeared late.

malt

Barley malt is an ingredient often used to fill sugar quotas in home brewing recipes. Some brewers will replace the beer with a percentage of corn, rice, wheat, or other grains to add a light flavor to the beer. Malt is a grain with very high sugar content and is great for winemaking. The yellow color of regular beer comes from the yellow color of the barley itself. Malt is pre-made before use, allowing the starch to be broken down by enzymes into simple sugars. Then heat to stop germination to achieve the corresponding taste. This process is generally roasting, roasting, and roasting, and then the malt turns into different colors. The roasted malt has a burnt aroma due to Maillard’s browning.

Disinfection protection

For each step of the brewing process, equipment and work areas need to be cleaned and sanitized before starting brewing. To prevent the beer from spoiling and to prevent the beer from producing peculiar smells. The saddest thing for a brewer is waiting days to ferment only to find that the beer has gone bad.

isinfectant rinse:To ensure that the aseptic conditions of equipment and pipelines are met in the case of cold pickling, it is often easy to recycle and wash with 11-concentration disinfectant after post-washing. The selected disinfectant is best after rinsing, and the residual liquid will not affect the product or cause corrosion to the equipment. Such as peracetic acid, chlorine dioxide, hydrogen peroxide, etc.
Sterile water flushing: The preparation of sterile water requires high requirements, and equipment including storage containers and pipes must meet sterile conditions.
The aseptic effect of sterile water cannot meet the requirements, and the flushing effect is counterproductive.
Extend the time of the CIP rinsing process and increase the amount of rinsing water.

brewing process

malt crushed

The characteristic of barley is that the kernel and bran are still attached after the husks are removed, so it is difficult to further process the barley as food. But this is also called its advantage, the natural bran can be used as a filter bed to filter starch and polysaccharides that are not dissolved. This crushing process becomes quite important. It is necessary to grind the wheat kernels and keep the bran skin intact

saccharification process

The starch and polysaccharides in the malt are further decomposed into simple dibasic and monosaccharides in the mashing tank so that the yeast can eat them .There are two approaches taken:

saccharification is maintained at about 68 degrees Celsius. At this temperature,many saccharification enzymes have the highest comprehensive cost-effectiveness and are more suitable for temperature control such as home brewing.
For industrial production of multi-step saccharification, temperature control is easy, and it can be considered to adjust the temperature to activate different enzyme activities to achieve most production efficiency.

Washing process

The bran skin of barley forms a natural filter layer. The washing tank is to pour hot water at a higher temperature from the saccharified malt residue so that the sugar is further dissolved and exuded, all enzymes are inactivated, and the sugar conversion is terminated.

boiled malt

The purpose of this process has three main parts:

Sterilization and disinfection, this is no doub.
Protein and other residues will gradually settle after cooking.
The most important reason is that hops are added in this process, and the alpha-acid inside is boiled at high temperature into iso-alpha-acid, which is the direct reason why beer can become beer. It has a bitter taste, neutralizes the sweetness of the wort, is the main source of beer taste, and also acts as an antibacterial.

whirlpool

This step is very important for industrial production, as cooking the malt will result in some protein and hop precipitation. The vortex whirling process separates the pure liquor from the sediment through driven centrifugal motion. This results in a purer wort.

cooling down

Natural cooling of the wort has a serious problem: oxidation and the entry of wild bacteria, both of which can affect the taste of the beer and even cause fermentation to fail. Thus, it is best to cool the wort in a closed situation. Generally, water cooling is used, and the water can also be recycled. The faster the speed, the better. Before fermentation, be sure to measure the specific gravity of the liquid.

fermentation process

This is the most important step in deciding what the wort is called beer. Both Lager yeast and Ayer yeast are put into the fermentation tank and consume the wort sugar to produce alcohol and carbon dioxide. But, carbon dioxide is not the metabolite we want, and it is generally emitted. There is also a part of the fermented mash, which is not what we want, and yeast mud will be produced at the bottom. Usually lasts 7-10 days.

filter

Metabolites such as mash and yeast mud are removed by filtration to obtain pure beer liquid.

secondary fermentation

Generally, beer will undergo a secondary fermentation process, which can be understood as the beer is mature and stored in a tank. Beers such as IPA also put dried flowers in the process. Secondary fermentation can be done in a bottle so that the carbon dioxide in the bottle is produced by the yeast. Before bottling, it is necessary to finally measure the specific gravity of the liquid, and then calculate the alcohol content of this brewing according to the formula through the comparison before and after. This process varies by type of beer. For example, IPA and Saison must the best freshness, while Stout and Lambic are better after aging.

Canned products

There are generally two options for making a finished product: you can add beer to a clean bottle (home brew generally uses a siphon method), put in the secondary sugar, make it into a bottle for secondary fermentation, and seal it with a lid (industrial production has an assembly line). Or pour it into a beer keg of fresh beer, which will have more carbon dioxide pressurization when drinking it.

How to choose brewing equipment

If you want to brew good craft beer and some people buy it, you must have a long process of brewing and exercise, and perseverance can brew good quality craft beer. Brewing good craft beer is one thing, and good equipment is also crucial.

The material of the brewing equipment should be food-grade stainless steel with appropriate material thickness. The luxury decoration craft beer hall can use copper craft beer equipment.
Determine the implementation plan of the complete set of brewing equipment according to the process, and list the number and types of brewing equipment required in combination with factors such as factory space and brewing process.
Choose the right size according to the budget and business model. Bars and restaurants are mainly small stores. You can buy small standard models. Small breweries appear in the form of breweries. Generally, breweries are supplied to stores. This can be purchased on demand.

What are the advantages of MICET beer equipment in the brewing process?

Beautiful appearance, convenient operation. The humanized design adopts 304 stainless steel food-grade material
enclosed production, maintaining the pure and delicious original flavor and nutrients of beer.
The structure document is easy to operate, easy to clean, and maintain
MICET brewing equipment is suitable for hotels, bars, beer houses, small breweries, etc.
Support customized design. We can customize various models according to customer needs (100L-5000L craft beer equipment, etc.)

Equipment design as per customer brewing method and brewing beer types can make beer highest to 33 Plato.
Energy saving, higher brewing efficiency and lower material consumption, higher wort wort extract.
Fully automatic mash, wort, water flow and automatic temperature control.Well designed steam system to increase heating efficiency and lower energy lost.More reasonable piping construction to avoid the wort aeration problem and decrease the material lost.
Specially designed jackets on both body and cone to ensure heating and cooling efficiency.
Bigger headspace, the cover headspace volume is calculated separately and extra.
100%TIG welding process to weld the tank, jackets welding are all full welding by water, uniform dimpled cooling jacket to ensure no leaking and long life, welds passivated!
Overall mirror polishing, polishing 6 times to make Ra 0.4um mirror finish, can clean 360° without dead ends.
Jacket testing 12 hours with air and water, jacket testing pressure is 5Bar, internal shell testing pressure is 4Bar, and before packing we will also have 48hours of water testing.
Strict quality control and process inspection & testing system, which all the testing record will show on our data late with the tanks shipping, with checking the list and serial numbers to track.
Insist on a high-end product line to manufacture our tanks, all components like chiller, exchanger, steam boiler, and Schneider/ABB electronics control systems all adopt international brands to ensure quality and convenient after-sales.

Get a turnkey solution for craft breweries

If you are ready to open a craft brewery, you can contact us. Micet Craft’s engineers will provide you with a list of craft brewery equipment and related prices. Of course, we can also provide you with professional turnkey brewery solutions, allowing you more time to focus on brewing delicious beer. Micet Craft very much hope to cooperate with you, my friend !

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