microbrewery equipment

Microbrewery equipment

Beer Brewing Flowchart

1. The four basic raw materials for beer are water, malt, yeast, and hops.

-Water: A side of soil and water, nurturing a side of beer.

-Malt: An important source of beer flavor, constantly changing.

-Yeast: What kind of yeast makes what kind of beer.

-Hops: The cousin of marijuana, with a completely different identity.

2. Brewing Steps

-Crushing: Using mill rollers to crush sprouted barley grains into small pieces

-brewhouse

Heat the malt grain with water for about 1 hour, and when it reaches 64-67 degrees, the enzymes in the malt will begin to convert starch into monosaccharides, disaccharides, maltotriosaccharides, etc. Brewer must continuously use plough or mixer to stir the malt grain

-filter

After the malt grain settles, filter out the wort, and then rinse the spent grain (residue) with hot water to dissolve the remaining sugar as much as possible. After this step is completed, the spent grain will be used for composting or sent to the pasture for feed 

-boiling

Transfer the wort to kettle tank and heat for about an hour for boiling. The brewer will add hops at this time to add bitterness and aroma

-cooling

To avoid infection of bacteria or other microorganisms, it is necessary to quickly cool down temperature to below 25 degrees Celsius

-fermentation

Confirm that the wort is maintained at a suitable temperature, then add yeast and begin fermentation. After fermentation for a period of time, it can make the flavor of beer more mature

-Dry hops

Some very fragile aroma molecules in hops, in order to extract these subtle aromas, brewers will add hops again after the fermentation, and then bottle the beer a few weeks later