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Elaboración de la Cerveza Artesanal

La elaboración de cerveza artesanal es un emprendimiento ideal para quien quiera iniciar su propio proyecto. Aprende todos los detalles del proceso de producción.

Proceso de elaboración de cerveza artesanal, Tipos de Cerveza, Variedades de Maltas, Cerveza Artesanal, Maceración, Fermentación.

Formulas y cálculos para elaborar cerveza artesanal y/o casera

Equipos necesarios para la elaboración de cerveza artesanal

 

1. Molino a rodillos

2. Quemadores (adecuados a litrajes en CAL/H)

3. Olla de agua caliente

4. Olla de maceración (con falso fondo o filtro retención)

5. Olla de hervor

6. Bombas de traspaso

7. Enfriador contracorriente (Intercambiador de calor)

8. Fermentador

9. Llenadora de botellas

10.Tapadora de botellas

11.Accesorios varios

MATERIALES UTILIZADOS EN EQUIPOS 

En lo que se refiere a ollas podemos utilizar de aluminio (bajo costo) pero estas no son recomendables ya que tendremos contaminación del mosto/cerveza. Siendo lo optimo como material el acero inoxidable calidad AISI 304/316. Lo mismo sucede con el material del enfriador (donde lo óptimo es nuevamente el acero inoxidable 304/316).

En cuanto al fermentador podemos hacerlo de plástico (bajo costo) ó acero inoxidable 304/316 donde nuevamente este ultima es el más recomendable por su facilidad de limpieza e impedimento en la incrustación de bacterias e impurezas. No sucediendo lo mismo con el plástico sea la calidad que sea. En cuanto a las bombas de traspaso tenemos el mismo inconveniente que antes donde las de plástico u otro son más económicas pero las de acero siguen siendo mejores para tal fin.

El proceso de elaboración de cerveza artesanal consta de una serie de etapas que detallaremos a continuación. Pudiendo variar según receta o maestro cervecero.

MOLIDO DE LA MALTA: Moler la malta preferentemente en molino a rodillos. Moler cantidad necesaria según litros a elaborar.

CALENTAR AGUA DE MACERACION: Calentar el agua para el macerado a una temperatura aproximada de 78°C.

EMPASTE: Mezclar en el macerador la malta molida con el agua previamente calentada. La temperatura de la mezcla se estabiliza en 65°C aproximadamente.

RECIRCULADO: Re circular el mosto, saliendo desde la parte inferior de la olla de maceración y volviendo a ingresar por la parte superior de la misma. Con esto logramos homogeneizar la densidad de la mezcla (mosto) favoreciendo a la extracción de azucares fermentables.

EXTRACCION/LAVADO: Extraer el mosto y dirigirlo a la olla de hervor. Se incorpora agua a 77°C aproximadamente al macerador a medida que se quita el mosto del mismo. Extrayendo la mayor cantidad de elementos fermentables al lavar el grano, hasta lograr densidad deseada del mosto.

HERVOR: Calentar en olla de hervor hasta lograr ebullición. Mantener por un tiempo aproximado de 60 minutos.

LUPULADO: agregar el 70% del lúpulo al comenzar el hervor, será el responsable del sabor amargo característico de la cerveza. Al finalizar hervor agregar resto de lúpulo.

ENFRIADO: Enfriar mediante dispositivo contracorriente (intercambiador de calor) enviando mosto frió al fermentador.

ADICIÓN DE LA LEVADURA: Inocular (agregar) levadura al fermentador.

FERMENTACION: se produce dentro de tanque de fermentación. Se logra los perfiles deseados y al mismo tiempo parte del mosto se transformará en alcohol. Se despide CO2 (no permitiendo entrada de aire al interior por poseer trampa de aire.

CLARIFICACION: Purgar tanque de fermentación quitando el excedente de la levadura (decantada). Dejando reposar resto del mosto dentro del fermentador.

ENVASADO: La cerveza denominada “verde” se envasa en botellas o barriles, sellándolas a presión con correspondientes tapas. En su interior se producirá una segunda fermentación. El CO2 liberado producirá la carbonatación de la cerveza.

MADURACION: Tiempo necesario en el cual la cerveza adquiere propiedades deseadas (sabor y aroma).

ETIQUETADO: Etiquetar botellas correspondientes.

FUENTE: INOXIDABLES VILLA MARIA

http://www.elaboracion-cerveza.com.ar/

 

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