The brewing process of low-sugar beer

Us patent no. 3717471 introduces the method of making low sugar beer from barley malt.First, the malt was soaked in water, which was beneficial to protein extraction but not beneficial to sugar extraction. The malt extract was added with fermentable sugar to produce non-fermentable wort with low sugar content to produce low-sugar beer.

Manufacture method：Select malt (preferably 488g of soluble protein)，add 1340g of brewing water，Leaching under 35 ℃ for 90 minutes, filtration，Then rinse the tank with 500 ml of distilled water，in this way, the obtained leaching solution contained about 22% protein (dry base). Iodine solution was used to check whether there was starch. If there was no starch, no starch conversion stage was needed.

Another 205 grams of glucose were added to the leachate and brewing water. The total volume reached 4 liters. The wort was boiled for 2 hours, during which time 8 grams of hops were added. The wort cooling below 20 ℃ when adding yeast, yeast addition amount of 0. 38%. The 12 ℃ fermentation wort in 7 days. Will be used in this method, the beer to cool down to 0 ℃ to place overnight, then filtering, charging carbon dioxide bottle again.

Results of wort analysis：Chroma (boil) 2.9 ° Lov.  pH5.55  Protein 0.38%  Extract 8.22 ° P

Beer analysis results：The actual concentration was 1.43%，Chromaticity 1.8 ° Lov.，Ethanol 3.48%，Reducing sugar 0.50%,，pH4.12，Dextrin 0.32，Protein 0.22%，Foam (sigma) 111，Calories 35.27 / kg.