啤酒設(shè)備釀制啤酒的流程：
1、選大麥：啤酒設(shè)備釀制啤酒應(yīng)全部選用好的大麥。
2、浸麥：提高大麥的含水量，除去灰塵、雜物、微生物和其他有害物質(zhì)。
3、發(fā)芽：使麥粒內(nèi)形成多種酶，部分淀粉、蛋白質(zhì)、半纖維素等高分子物質(zhì)分解，以滿足糖化時(shí)的需要。
4、干燥與培焦：去除麥芽中的水分，防止麥芽的變質(zhì)，便于儲(chǔ)藏，同時(shí)除去麥芽的生腥味，產(chǎn)生麥芽的色、香、味，中止綠麥芽的生長(zhǎng)和酶的分解。
5、除根：根芽吸濕性強(qiáng)，儲(chǔ)藏時(shí)容易吸收水分而腐爛，根芽具有不良苦味，會(huì)破壞啤酒的口味和色澤，所以應(yīng)除根。
6、原料的粉碎：原料粉碎后，增加了比表面積，可溶性物質(zhì)容易浸出，利于酶的作用，使麥芽的不溶性物質(zhì)進(jìn)一步分解。
7、糖化：利用麥芽中的水解酶，將麥芽和輔料中的不溶性高分子物質(zhì)分解為可溶性的低分子物質(zhì)。
8、麥汁過濾：將糖化醪中將原料溶出的物質(zhì)與不溶性的麥糟分離以得到澄清的麥汁，并獲得良好的浸出物收得率。
9、麥汁煮沸：煮沸的目的主要是穩(wěn)定麥汁的成分，其作用有：酶的鈍化、麥汁滅菌、蛋白質(zhì)變性和絮凝沉淀、水分蒸發(fā)、酒花成分的浸出等。
加酒花：添加酒花主要是賦予啤酒爽快的苦味、賦予啤酒*的香味、提高啤酒的非生物穩(wěn)定性。
10、冷卻：迅速冷卻，降低麥汁溫度，使達(dá)到適合酵母發(fā)酵的要求，析出和分離麥汁中的熱、冷凝固物，以改善發(fā)酵條件和提高啤酒質(zhì)量
11、發(fā)酵：計(jì)算機(jī)嚴(yán)格控制溫度和酵母生理狀態(tài)，酵母吃掉麥芽糖，代謝出CO2及啤酒風(fēng)味物質(zhì)的過程。
12、濾酒：發(fā)酵成熟的啤酒，通過分離介質(zhì)，去除固體懸浮物、殘留酵母和蛋白質(zhì)凝固物，得到澄清透明的啤酒。

The process of brewing beer in beer equipment:

1. Selection of barley: All beer brewed by beer equipment should use good barley.

2. Soaking wheat: increasing the moisture content of barley, removing dust, sundries, microorganisms and other harmful substances.

3. Germination: A variety of enzymes are formed in the wheat grains, and some starch, protein, hemicellulose and other macromolecular substances are decomposed to meet the needs of saccharification.

4. Drying and coking: remove the moisture in the malt, prevent the deterioration of the malt, facilitate storage, and at the same time remove the fishy smell of the malt, produce the color, aroma and taste of the malt, stop the growth of the green malt and the decomposition of enzymes.

5. Root removal: Root shoots are highly hygroscopic, and are easy to absorb moisture and rot during storage. Root shoots have a bad bitter taste, which will destroy the taste and color of beer, so the roots should be removed.

6. Crushing of raw materials: After the raw materials are crushed, the specific surface area is increased, the soluble substances are easily leached, which is beneficial to the action of enzymes and further decomposes the insoluble substances of malt.

7. Saccharification: The hydrolase in malt is used to decompose the insoluble macromolecular substances in malt and auxiliary materials into soluble low molecular substances.

8. Wort filtration: separate the dissolved material from the raw material in the mash from the insoluble wort to obtain a clear wort and obtain a good extract yield.

9. Wort boiling: The main purpose of boiling is to stabilize the components of wort, and its functions include: passivation of enzymes, sterilization of wort, protein denaturation and flocculation precipitation, evaporation of water, leaching of hop components, etc.

Adding hops: The main purpose of adding hops is to give beer a refreshing bitter taste, give beer a unique aroma, and improve the abiotic stability of beer.

10. Cooling: Rapid cooling to reduce the temperature of wort to meet the requirements of yeast fermentation, precipitation and separation of hot and cold coagulants in wort to improve fermentation conditions and beer quality

11. Fermentation: The computer strictly controls the temperature and the physiological state of the yeast. The yeast eats the maltose and metabolizes the CO2 and beer flavor substances.

12. Filtering wine: After fermenting the mature beer, the solid suspension, residual yeast and protein coagulation are removed through the separation medium to obtain a clear and transparent beer.

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