How to use hops and its products

  The hops that brewery USES and hops product sort are very much, use a method to also differ identical. The use of whole flakelike hops is gradually reduced, because this method has the disadvantages of low utilization rate of hops, hops separator and wort loss. Most breweries are used to crush hops and the hops grains can be separated well in the cyclotron sedimentation tank. In order to extract various active components in hops, hops are generally added in 3-4 times. However, due to the improvement of wort boiling process and equipment, most factories have adopted 2-3 times of adding hops in recent years. Taking the boiling time of 90min as an example, it was added at the initial boiling of lOmin for the first time, and the added amount was about 20% of the total hops. The second addition was made after boiling for 30-40min, and the addition amount was about 45% of the total amount. Add lOmin at the end of the third boil, about 35% of the total. Hop to hop and the mass fraction of beer addition, said 12 ° P dosage of beer the entire hop is commonly 0. 13% - o. 16%, crushing hop dosage of 0. 10% - o. 12%.

  There are two ways to add hops, one is directly from the boiling pot to join the manhole, the other is closed when the first hops to add hops add pot, and then use the wort in the boiling pot to boil it into the pot. Grain hop grain hop is a rapidly developed hop product in recent years, which has the characteristics of saving storage space and easy to use. There are three types of grain hops: 90, 75 and 45. When using, open the bag with aluminum foil. According to the amount, add the grain hops directly into the boiling pot. Hop extract is a kind of hop product which is obtained by extracting, separating and concentrating the active components of hop with organic solvent. Its advantages are small size, high utilization rate of acid (up to 90%), can improve the froth of beer, mild bitter taste. But there are some disadvantages, such as high cost, and because of hop extract tannin content is very small, the protein in wort precipitation is adverse, therefore, hop extract can only partially replace the use of sprinkling.

  Isomeric alpha-acid hop extract has a good solubility in beer. It contains only isomeric alpha-acid, emulsifier and water, but does not contain polyphenols and hop essential oil. It is suitable to be added after fermentation or before wine filtration. The amount of isomeric extract is generally controlled within 25% of the amount of beer hops, which will not change the flavor of beer or produce other adverse effects. Hop essential oil hop essential oil is the aromatic component of hop, distilled by steam under low temperature and reduced pressure. Hop essential oil retains the aroma of hops and can be used in beer to enhance the aroma. Hop essential oil emulsion with a small amount of isoacid sodium salt or potassium salt can be preserved at low temperature for a long time. When used, it is often added in the process of wine storage, that is, the hop essential oil is dissolved in edible alcohol (1:20) with a dosage of 0.25% to 1%. It is added into the wine container when drinking or filtering wine. After 5-7 days of diffusion, the content of beer can reach 0. 25-1. Omg/L.