Today I would like to introduce you to a blockbuster internet celebrity with a long history, knock on the blackboard, and draw the key points!!
Ginger beer originated from ancient British bars, because at that time everyone liked to add vanilla, ginger and other spices to the bar to mix different flavors, and then there were repeated experiments by predecessors, found that the beer brewed with ginger as the main ingredient was very good, and there was a type of ginger beer.
Moleson craft beer equipment
Because of the cumbersome craft of handmade ginger beer, the British mainland has almost disappeared, and only a few in the world still insist on using traditional techniques to brew ginger beer and export it to all over the world.
Today, Morrison craft beer equipment shares with you the materials and production methods of fresh ginger beer:
1. Experimental materials
Turmeric is fresh, free of impurities, without mildew; Barley malt from Australia: Fresh, high-quality japonica rice.
2. Prepare ginger juice
a Process flow
Fresh ginger → selected → cleaning→ crushing→ pressing fresh ginger juice (fresh ginger residue) → ginger juice processing → sub-pack sterilization
3. Operation points
a. Select fresh and ripe, mildew-free, impurity-free yellow ginger.
b. Clean First rinse with tap water, then soak and sterilize with 1.2 parts per thousand of bleaching powder aqueous solution, and then rinse with clean water.
c. Crush the washed fresh ginger into ginger paste with a crusher.
d, pressing with gauze to press ginger paste to no juice, ginger residue retention, ginger juice into a closed container, add a- amylase, neutral protease, 50 ~ 60 °C insulation for 20min, 0.7MPa sterilization for 20min, cooling and then take out and retain
4. Small test
a, saccharification Saccharification process and ordinary beer process is the same, gelatinization pot, saccharification pot added to the same chemical additives as ordinary beer production can be added to the late boiling process ginger residue and carrageenan, in order to facilitate the dissolution of the active ingredients in the ginger residue.
b. Fermented ginger wort → EBC fermentation tube fermentation → 6 °C (insulation 1d) →-1 ~ 0 °C storage 30d→ filter → filling → finished products
c, fill the EBC fermentation tube with oxygen, yeast puree, d after the discharge of 27 coagulants. When the sugar content drops to 3.2 to 3.6 °Bx, the prepared ginger juice is pressed into the EBC fermentation tube with sterile CO, and the temperature is increased to 12 °C to reduce the diacetyl, while the pressure is O.8 MPa. When the diacetyl is reduced to 0.08mg/L, it is reduced to 6°C at 0.2 °C/h, and the yeast puree is started after 1d of incubation