METHOD OF WORT PREPARING FOR DARK BEER Russian patent published in 1996 - IPC

FIELD: brewery industry. SUBSTANCE: method involves the preparing mash from light and dark brewery malt, sugar-raw and nonmalted materials, its saccharification, filtration, boiling wort with hop and addition of staining additive. Mash saccharification is carried out at bubbling with carbon dioxide under excessive pressure 70-150 kPa. The source of staining additive is kvass wort concentrate at concentration 3-10% of grain product mass. Before addition to the mash concentrate is treated by hydroimpact under excessive pressure 100-150 kPa for 30-50 min up to the complete dissolving. EFFECT: improved method of wort preparing. 1 tbl