5000L breewhouse commercial beer brewing equipment for sale WEMAC G045

How to add hops
Adding hops in the process of boiling the mashed wort
Cold added hops in the fermenter
The particle hop density is about 350kg/m3.
The amount of hops added in the boiling pot is 160-240g/100L wort, usually 0.15%~0.2% of the amount of wort (0.8-1.3kg/m3 hot wort)
The utilization rate of the final hops is generally only 20-30%.
The normal ratio of fermented hops to 3-5g/L is usually (about 1000kg for 1000L wine, about 10ml for hop oil, and about 6L for volume).

Preparation of beer water
Water hardness adjustment: the general method is boiling treatment, adding lime or gypsum treatment (generally, for every 1m3 of water, the temporary hardness is 1 degree, you need to add pure cao about 10g), and adding gypsum can promote protein coagulation during boiling. To make the wort clear and transparent.
Water acidity adjustment: generally add sulfuric acid, hydrochloric acid, phosphoric acid, lactic acid or tartaric acid. (In general, after the formic acid is adjusted, the pH of the wort should be reduced to below 6,)
Formaldehyde: Generally, 300 ml of pure formaldehyde is added per ton of malt, (usually the purity of formaldehyde is 36%), which promotes the solidification of boiled protein and promotes the clear and transparent wort.

Water treatment equipment
Water treatment includes the removal of impurities, acid adjustment and hardening of water quality.
The acid is generally added with edible lactic acid or phosphoric acid.
Hardening is generally done by adding gypsum or by using a purification device.
In addition to the general water treatment equipment.
Most of the equipment used in water treatment is purchased from outside.
The processing is generally:
Deep well water → softening treatment → sand filter → activated carbon filter → particle trap filter → pre-filter → sterilizing filter → standard water

Their main impact on the quality of beer is:
(1) Taste: The content of diacetyl is high, and there is a taste of glutinous rice. The content of acetaldehyde is high, there is a smell of greening, and the content of high alcohol is high and smells bad.
(2) Foam: If the CO2 content is high, the corresponding foam should be more.
(3) Aroma: High ester content will bring different ester flavors.
(4) Stability: including flavor stability, biostability and non-biological stability.