With the change of people's consumption concept, the variety of beer is developing in a diversified and purely biochemical direction. Wheat beer is a low-alcoholic beverage made from high-quality wheat buds and scientifically prepared. The basic requirements for brewing wheat from small beer equipment are described below.
1. In beer production, wheat is rarely used as an excipient, mainly for the production of wheat buds and then for the brewing of the above fermented beer. For example, brewing wheat beer and white beer containing yeast.
2. There are few varieties suitable for brewing wheat beer. Among them, white soft winter wheat is widely used in the production of light-colored wheat beer because of its low protein content and high content of leachate. Gluten is a typical mixture of wheat proteins, accounting for about 80% of protein. The proteins in gluten are mainly glutenin and gliadin. Experiments have shown that wheat with a high protein content is not suitable for brewing wheat beer.
3. In addition to the provisions of GB135186, brewing wheat should also meet the following basic requirements: water ≤ 13%, germination rate ≥ 90%, 1000-grain weight ≥ 35 grams, starch 57%-64%, protein ≤ 13%, germination rate ≥ 85 %, anhydrous extracts ≥ 82%, fat 1.5% - 2.3%.
4. Due to the high leaching rate of wheat buds, the amount of wheat buds used is generally 50%-60% when brewing wheat beer.
These are the basic requirements for brewing wheat from small beer equipment. Because wheat beer has lighter color, refreshing taste and pure flavor, it is welcomed by more and more consumers and has broad development prospects.
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