Study On Beer Brewing Technology Of Wheat Malt

Wheat malt was used as the raw material of beer brewing instead of barley malt in this paper, for the beer raw material was shortened. It was researched for the whole beer brewing, including wheat variety selection, malting mashing and fermentation process and post-treatment of fresh beer. The good result was gotten finally.1. The suitable wheat variety—YU MAI No. 58 was confirmed to be the raw material for wheat beer production.2. The malting processing of wheat malt was concluded. NaOH was added before the first steeping with the steeping degree 36%. The second steeping water temperature was controlled at 12～15℃with 43% steeping degree. The wheat malt depth was 0.8~1.0m in 5-day germination processing, the germination temperature was 18~17℃and the air humidity was 95% in first and second day, the temperature was 16～15℃and the wheat malt moisture was above 42% in third and fourth day, while the malt temperature was 14～13℃in fifth day. During kilning processing, the air temperature was 40～45℃, 60℃and 80℃in former, middle and post stage, respectively. The kilning time was 10～15h, 4～5h and 1～2h, respectively. The final wheat malt quality index was as follows: the moisture <5%, diastatic power 350～400 WK, extract yield >80%,α-amino acid content>130mg/100g, color<5EBC, Kolbach value>40%, mashing time 10～15min, filter time<20min。3. The raw material ratio of barley malt: wheat malt: rice was 3:4:3. The mashing processing was decided, the adding dose of thermo-amylase, protenase and complex enzyme was 0.6mL/kg, 0.15% and 0.1%, respectively. The wort boiling time was 107 minutes. 32.6mg/L tannin and 36mg/L karragge was added before 20 minutes and 10 minutes boiling finish. The Londin difference andα-amino acid of final wort was 16:25:69 and 194mg/L, respectively.4. The yeast pitching volume was 0.8% with 8.0℃fermentation temperature. The fermentation temperature was decreased to 0～1℃in 2 days after the diacetyl content was below 0.08mg/L. The additive with 300mg/L was pumped into fermentor directly after diacetyl reduction was finished. The shelf life of final beer was about 6 months.5. The wheat beer was tested in large-scale. The quality of final wheat beer was as same as the barley malt beer with rich foam and strong ester aroma. The cost was decreased 48 yuan/ per KL beer. The economy was obvious.