FIELD: brewery industry. SUBSTANCE: method involves the preparing mash from the light brewery malt with sugar addition and nonmalted material and mash saccharification. At the process of saccharification mash is bubbled with carbon dioxide at concentration 3-10% by its feeding to the solid mash part under excessive pressure 70-150 kPa and pH value of mash is brought about to 5.4-5.6. Then mash is filtered, prepared wort is boiled with hop. EFFECT: improved method of wort preparing.
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