In the process of brewing craft beer, the special saccharification process is formulated according to the product objectives of characteristic beer, mainly including high temperature saccharification process, low calorie beer saccharification process, additional hot water saccharification process, pre saccharification process, additional enzyme saccharification process, etc.
High temperature saccharification process (low fermentation saccharification, dustpan saccharification). After saccharifying glutinous rice at 35 ℃, 1000 ℃ hot water was added to make the temperature of glutinous rice reach 72 ℃ (the best temperature for amylase). This skips the temperature of amylase (65 ℃). Although amylase is used for saccharification, most of its products are dextrins, with less fermentable sugar, so the final fermentation degree of beer is low (about 40%). After saccharification at 75 ℃, a-amylase activity increased by 5%~10%. This method is mainly used to produce low alcohol or alcohol free beer, but requires malt with strong solubility.
