Preparatory Stage: Equipment Cleaning and Trial Operation
Before each brew, the equipment operation should be checked to ensure proper production. Make sure the cooling water temperature is between -4°C and -6°C.
Cleaning Process before Equipment Use:
Perform caustic soda water cleaning (85% 1.5%-3%), followed by cold water cleaning and hot water cleaning, which is suitable for cleaning all equipment.
Soak the fermenter with a formaldehyde solution (10%, 80-85°C).
The Specific Operation Process and Precautions of Beer Equipment
1. Operation Process of the Gelatinization Pot
Add about 200L of water, heat it to 37°C, keep it warm, and start feeding. The temperature must be strictly controlled (±1°C).
After feeding, let it stand for 20 minutes, start heating it to 50°C, keep it warm for 40-45 minutes, and record the time.
Continue heating it to 58°C, keep it warm for 50-60 minutes, and record the time.
Heat it to 68°C, keep it warm for 40 minutes, and record the time.
Heat it to a maximum of 78°C, and it is ready to enter the filter.
2. Beer Operation Process
Check whether the saccharified barley malt pipeline is in the correct position before entering the scrubber, and then it can be fed.
When feeding, turn on the saccharification and stirring functions. After the addition is completed, close the valve and let it settle for 15 minutes. Then start filtration and wash the mash tank while adding water to prepare the washing water. This process takes about 90-120 minutes.
Control the pump during the filtration process, visually check if the wort meets certain requirements, and start internal circulation filtration.
Open the valve of the boiler, paying attention to the filtration speed (visually inspect).
After the first wort is filtered, add washed water, continue filtering, and add it to the boiling pot.
At the same time, continue adding 150 liters of water to the mash tun and heat it to a boil, ensuring the wort cooling equipment and yeast tank are sterilized.
3. Boiling Operation Process
Wait for the first wort and lees to enter the boiling pot and start heating it to 105°C.
When the wort is boiling, turn off the heater to stop boiling. After adding 80 grams of bitter hops, continue heating for 60 minutes. (The heat must be turned off, or it will foam badly)
After the boiling time is over, first turn off the heating device to stop boiling, add 120g of fragrant flowers, and heat for 5 minutes to proceed to the next step. (The heat must be turned off, or it will foam badly)
4. Operation Process of Wort Cooling and Yeast Addition
Check the plumbing connections and sanitize the wort cooling equipment with boiling water in the mash tun. When sterilizing the fermenter, enter from the side pipe, confirm the stability of the pipe connection, and prevent hot water from spraying out. Keep the pump slightly open.
After disinfection is completed, first turn on the tap water, turn on the pump and cooling water, start cooling the wort, wait for the wort to cool down, then turn off the pump and cooling water, and add yeast. After that, turn on the cooling water and pump, and wait for the wort to enter. At a fixed time, start the oxygen flush and oxygenate all the remaining wort into the fermenter. Disinfect all interfaces with 95% alcohol and cleaning tools.
5. Fermentation Operation Process
Determine the concentration of the wort and adjust the temperature of the fermenter between 11°C and 12°C. Open the drain valve the next day to properly drain the sewage.
When the wort concentration reaches 4bx, seal the fermentation and continue fermentation, adjusting the temperature to 12°C-13°C.
Activate the yeast; apply oxygen at 0.01 pressure, keep the temperature at 9-9.5°C. When the sugar content drops to 4bx, heat it to 10-11 degrees Celsius, and increase the pressure to 0.14. Reduce the temperature by 4 degrees Celsius every week, and store at 1-2 degrees Celsius per day.
After fermentation is complete, add fermenting sugars to mature the beer and saturate it with carbon dioxide. Then transfer it to a storage container, such as a barrel or bottle, and wait for the beer to mature.
