Studies On Brewing Of Top Fermented Wheat Beer

In this paper main technology of top fermented wheat beer ( Weizenbier ) was studied and rational production technology laid down. Wheat varieties containing low content of protein are selected as far as possible. Steeping with dry rests is used. When degree of steeping of wheat reaches about 39%, it is transferred to the Saladin. Within 24 hours water is sprayed so that the moisture content of wheat is increased to 42-45%, the highest not over 46%. If wheat contains higher content of protein, matting process with low temperature and long time or with raised temperature are employed to modify fully protein; if wheat contains lower content of protein, matting process with drooped temperature is used to reduce matting loss. Matting time lasts 5 days. Initial drying temperature is 46-50 and final kilning temperature 78-82.Infusion mashing and decoction mashing ( one or two decoctions mashing ) can be all employed. Decoction mashing can increase the palatefulness of beer. It is suitable for adding 50- 70%wheat malt . 2-5% caramel malt can also be added. The temperature of wort into fermentation tank is 14-160C and the highest fermentation temperature l8-22. Pitching yeast amounts are 0.3- 0.8%. Main fermentation time including diacetyl reduction lasts 3-5 days and storage time 1-3 weeks.