啤酒设备酿制啤酒的流程：
1、选大麦：啤酒设备酿制啤酒应全部选用好的大麦。
2、浸麦：提高大麦的含水量，除去灰尘、杂物、微生物和其他有害物质。
3、发芽：使麦粒内形成多种酶，部分淀粉、蛋白质、半纤维素等高分子物质分解，以满足糖化时的需要。
4、干燥与培焦：去除麦芽中的水分，防止麦芽的变质，便于储藏，同时除去麦芽的生腥味，产生麦芽的色、香、味，中止绿麦芽的生长和酶的分解。
5、除根：根芽吸湿性强，储藏时容易吸收水分而腐烂，根芽具有不良苦味，会破坏啤酒的口味和色泽，所以应除根。
6、原料的粉碎：原料粉碎后，增加了比表面积，可溶性物质容易浸出，利于酶的作用，使麦芽的不溶性物质进一步分解。
7、糖化：利用麦芽中的水解酶，将麦芽和辅料中的不溶性高分子物质分解为可溶性的低分子物质。
8、麦汁过滤：将糖化醪中将原料溶出的物质与不溶性的麦糟分离以得到澄清的麦汁，并获得良好的浸出物收得率。
9、麦汁煮沸：煮沸的目的主要是稳定麦汁的成分，其作用有：酶的钝化、麦汁灭菌、蛋白质变性和絮凝沉淀、水分蒸发、酒花成分的浸出等。
加酒花：添加酒花主要是赋予啤酒爽快的苦味、赋予啤酒*的香味、提高啤酒的非生物稳定性。
10、冷却：迅速冷却，降低麦汁温度，使达到适合酵母发酵的要求，析出和分离麦汁中的热、冷凝固物，以改善发酵条件和提高啤酒质量
11、发酵：计算机严格控制温度和酵母生理状态，酵母吃掉麦芽糖，代谢出CO2及啤酒风味物质的过程。
12、滤酒：发酵成熟的啤酒，通过分离介质，去除固体悬浮物、残留酵母和蛋白质凝固物，得到澄清透明的啤酒。

The process of brewing beer in beer equipment:

1. Selection of barley: All beer brewed by beer equipment should use good barley.

2. Soaking wheat: increasing the moisture content of barley, removing dust, sundries, microorganisms and other harmful substances.

3. Germination: A variety of enzymes are formed in the wheat grains, and some starch, protein, hemicellulose and other macromolecular substances are decomposed to meet the needs of saccharification.

4. Drying and coking: remove the moisture in the malt, prevent the deterioration of the malt, facilitate storage, and at the same time remove the fishy smell of the malt, produce the color, aroma and taste of the malt, stop the growth of the green malt and the decomposition of enzymes.

5. Root removal: Root shoots are highly hygroscopic, and are easy to absorb moisture and rot during storage. Root shoots have a bad bitter taste, which will destroy the taste and color of beer, so the roots should be removed.

6. Crushing of raw materials: After the raw materials are crushed, the specific surface area is increased, the soluble substances are easily leached, which is beneficial to the action of enzymes and further decomposes the insoluble substances of malt.

7. Saccharification: The hydrolase in malt is used to decompose the insoluble macromolecular substances in malt and auxiliary materials into soluble low molecular substances.

8. Wort filtration: separate the dissolved material from the raw material in the mash from the insoluble wort to obtain a clear wort and obtain a good extract yield.

9. Wort boiling: The main purpose of boiling is to stabilize the components of wort, and its functions include: passivation of enzymes, sterilization of wort, protein denaturation and flocculation precipitation, evaporation of water, leaching of hop components, etc.

Adding hops: The main purpose of adding hops is to give beer a refreshing bitter taste, give beer a unique aroma, and improve the abiotic stability of beer.

10. Cooling: Rapid cooling to reduce the temperature of wort to meet the requirements of yeast fermentation, precipitation and separation of hot and cold coagulants in wort to improve fermentation conditions and beer quality

11. Fermentation: The computer strictly controls the temperature and the physiological state of the yeast. The yeast eats the maltose and metabolizes the CO2 and beer flavor substances.

12. Filtering wine: After fermenting the mature beer, the solid suspension, residual yeast and protein coagulation are removed through the separation medium to obtain a clear and transparent beer.

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