<h1 class="pgc-h-arrow-right" data-track="1" > craft dongge to reveal how a classic German wheat beer in craft beer is brewed, with a craft recipe flow</h1>
<h1 class="pgc-h-arrow-right" data-track="2" > many new to craft beer may drink the most beer is wheat beer, the most common industrial beer in our weekdays is basically the industrial lager fermentation process, the taste is single light, but also diluted, but drink the craft beer in the wheat beer, the color of the wine is cloudy, the wheat aroma is strong, so that people can remember that the original real beer is this taste. Today, "Craft Brewing Dongge" will talk about the characteristics and process of a classic German wheat beer brewed in a craft brewing factory. </h1>
German-style wheat beer
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First, the type of German wheat beer
The so-called wheat beer is at least the use of general wheat malt brewing on a kind of ale fermentation type of beer, its original wort concentration is at least 10 ° P or more, and the wine body is cloudy, if you drink the wheat beer after filling, it is best to invert it before drinking, so that the precipitated protein condensate and a small amount of yeast are fully mixed, which will make the beer taste better.
German-style wheat craft beer
Second, the characteristics of German wheat beer
1. The carbon dioxide content in the wine is high, the taste of the sand in the mouth is strong, and the craft beer itself is not diluted, so the carbon dioxide in the wine is naturally fermented by the wort through yeast.
2. The foam of the wine body is delicate and rich, and the foam holding is good.
3. Raw materials using barley malt, wheat sprouts, yeast, hops four basic raw materials, its wheat flavor is strong, after the fermentation of Ayer yeast mature, after the blessing of hops so that the wine body is full of fat, cloves, bananas and other flavors to make the wine more unique
4. The alcohol content of wheat beer itself is not too high, and it is suitable for the public to drink as a ration wine.
6. Craft wheat beer is rich in yeast and drinking in moderation can achieve the effect of promoting digestion, it is easier to open the taste buds, and the alcohol and carbon dioxide contained in wheat beer itself can accelerate the promotion of digestive enzymes in the human body.
Third, share the craft recipe of a 11.5 °P German-style wheat beer
Take the 1000L yield as an example
Ingredients: barley malt 110KG, wheat sprout 100KG, Saz hops, Vermandis WB-06 yeast.
Feeding water: 900L, washing water 500L, bottom water 35L
Saccharification temperature: 45°C, 20min
Protein rest: 52 °C, 10 min
Brewing: 65 °C, 40min
Brewing: 72 °C, 10min
Glycation termination: 78 °C,
Hop feeding time and dosage: initial boiling: 450g; 30min: 350; 55min: 400; 60min boiling end
Activated and cultured with 350g/KL dry yeast in 1:10 ratio of sterile water for 20 min, until the wort is oxygenated into half of the tank before being put in.
The main fermentation temperature is 21 °, until the wort concentration drops to about 5.0 °P, the tank is sealed and held in pressure, and after more than 5 days of tasting without obvious double acetyl taste, it begins to use a step-by-step cooling to 0 °, and the fermentation tank is stored for more than a week to taste the taste.
To learn more, you can pay attention to Xiaobian's Douyin account "Craft Brewing Dongge".
Annual output of 30,000 tons of craft beer factory fermentation tanks