Application Of Maltose Syrup In Beer High Gravity Brewing

It was researched on the possibility of high maltose syrup was used in the high gravity brewing in this paper. The main conclusions were as follows:The high maltose syrup which was used in the high gravity brewing must be fit for the suitable sugar composition. The maltose content was higher than 56% and the glucose content was less than 10%. There was no off flavor in the syrup. The ion content was less than 0.2mg/L (12°P). The high maltose syrup which was fit for the request could be used as the adjunct in the high gravity brewing of 15°P which was stead for the rice fully.Compared with in the wort of rice adjunct, the brewers' yeast growth speed in the wort of syrup adjunct was same, while the generation time was decreased by 2-%. The precipitation and recovery time was shortened 1 -day. The yeast number of post-fermentation liquid was much lower, which was benefit for the beer filtration. The beer filtration output for one time was increased by 25% and the kieselgur consumption was decreased by 20%.The volume of pitching yeast with syrup adjunct was normal, lethality was less than 5%. Compared with the rice adjunct, the beer foam retention time was 20-second longer, total acid and pH value was little lower with syrup adjunct, other indexes was similar with each other. The flavor was not obvious difference between the beers with two kinds of adjuncts. Compared with the beer which was made by rice adjunct, the ester content was much higher, the flavor stability and non-biological stability were much longer with syrup adjunct. The fermented broth was much easier to be filtered. The shelf life was prolonged from 6-month to more than 8-month.It was concluded that high gravity brewing could be made with high maltose syrup instead of rice. The ratio of high maltose syrup could be used to 30-40%. It was found that the beer flavor and index was the best with 30% high maltose syrup as adjunct after 15°P high gravity brewing practice.With the increasing of syrup using ratio, the yeast precipitation time and speed was increased, yeast number of storage period was decreased, and the diacetyl content was increased. The beer which was brewed with high maltose syrup had good foam retention time. With the increasing of syrup using ratio, the beer foam retention time was increased, the ratio of higher alcohol to ester and turbidity was decreased, beer shelf life was prolonged. There was no obvious difference between different adjuncts after taste evaluation.The production ability and efficiency was increased greatly and the production cost was decreased with high maltose syrup. The production ability was improved about 50% without any equipment investing. The cost was decreased 48 yuan /t beer.