Process and system for brewing sour beer
A process for brewing sour beer includes: heating milled grain, water and enzymes to produce a mash; then combining the mash with hot water to produce a wort; then combining the wort with bioacid in a sour tank and heating the wort to produce a soured wort; then transferring the soured wort to a kettle; heating the soured wort in the kettle; then removing particulate matter from the soured wort; then transferring the soured wort to a cellar.
1 . A process for brewing sour beer, comprising:
(a) heating milled grain, water and enzymes to produce a mash; then
(b) separating malt liquid from mash solids to produce a wort; then
(c) combining the wort with bioacid in a sour tank and heating the wort through a heat exchanger outside of the sour tank to produce a soured wort; then
(d) transferring the soured wort to a kettle;
(e) heating the soured wort in the kettle; then
(f) removing particulate matter from the soured wort; then
(g) transferring the soured wort to a cellar;
wherein the bioacid comprises at least one of Lactobacillus , lactic acid, or acid malt.
2 . The process defined in claim 1 , wherein step (a) is performed in a first tank, step (b) is performed in a second tank, and step (f) is performed in a whirlpool.
3 . The process defined in claim 2 , wherein the first tank is a mash tun, and wherein the second tank is a lauter tun.
4 . The process defined in claim 1 , wherein step (c) comprises applying and controlling heat to the wort for between about 4 and 14 hours.
5 . The process defined in claim 4 , wherein step (c) comprises applying heat to the wort for between about 6 and 12 hours.
6 . The process defined in claim 1 , wherein step (c) comprises applying hear to the wort at a temperature of between about 45° C. and 50° C.
7 . The process defined in claim 1 , wherein step (c) comprising applying heat to the wort at a temperature of about 48° C.
8 . The process defined in claim 1 , wherein the bioacid comprises Lactobacillus.
9 . The process defined in claim 1 , wherein step (c) includes introducing carbon dioxide to the wort.
10 . The process defined in claim 9 , wherein the carbon dioxide is introduced in a pulsing fashion.
11 . The process defined in claim 1 , wherein step (e) further comprises adding hops to the sour wort.
12 . A process for brewing sour beer, comprising:
(a) heating milled grain, water and enzymes to produce a mash; then
(b) separating malt liquid from mash solids to produce a wort; then
(c) combining the wort with Lactobacillus in a sour tank and heating and recirculating the wort through a heat exchanger outside of the sour tank to produce a soured wort; then
(d) transferring the soured wort to a kettle;
(e) heating the soured wort in the kettle; then
(f) removing particulate matter from the soured wort; then
(g) transferring the soured wort to a fermenter.
13 . The process defined in claim 12 , wherein in step (c) heating and recirculating the wort comprises passing the wort through a heat exchanger outside of the sour tank.
14 . The process defined in claim 12 , wherein step (c) includes introducing carbon dioxide to the wort.
15 . The process defined in claim 14 , wherein the carbon dioxide is introduced in a pulsing or continuous fashion.
16 . The process defined in claim 12 , wherein step (c) is performed for between about 6 and 12 hours at a temperature of about 48° C.