METHOD OF PRODUCING "ROCK-AND-ROLL" BEER Russian patent published in 1996 - IPC

FIELD: brewing industry. SUBSTANCE: rice groats in amount of 10% (of the total weight of the ground grain products) are ground with 20% malt and 4 parts of water at 45 C, kept at 45, 52, 63, and 70 C always for 15 min, then heated to the boiling point and boiled for 45-50 min. At 25-30 min before the end of the boiling process the main part of the malt is ground with 3.5% of the raw sugar at 43 C. The two parts of the ground materials are combined, saccharified, and filtered. When obtaining must from an insufficiently dissolved malt, an enzyme preparation is added to the ground stuff: 1/3 to the ground stuff from the smaller portion of malt and 2/3 to that from the greater portion. The must is boiled in a digester, treated with hops, pumped into the hop-filter, separated from the hops and cooled to the fermentation temperature. If the malt is too colored, after the first volume of must is obtained, 2-3 g of ascorbic acid per 100 l of must are added into the digester. The 1st portion of hops amounting to 30% of its total weight is added 10 min after the beginning of the boiling, the 2nd portion (40%) 40 min after the beginning of the boiling, the 3rd portion (25%) 30 min before the end of the boiling process, and 4th portion: 2.5% immediately before pumping the must into the hop-filter and 2.5% directly into the latter. The cooled must is aerated with the sterile air for 1.5-2.0 h with air concentration being from 0.5-1.0 mg/l to 3-4 mg/l. Then enzyme preparation and, 2 h later, yeast are added followed by the 12-day fermentation: 1-2 days at 6-7 C, 2 days at 8-9 C, 3 days at 11 C and the rest of the time with lowering temperature by 1 C in a day up to 5 C. The young beer is cooled to 0-1 C, pumped into the camp tanks for the after-fermentation with simultaneous carbonization and introducing the enzyme preparation. This operation takes at least 50-60 days. The product is finally filtered on a kieselguhr filter in the presence of a stabilizer, cooled, carbonized, kept at least 6 h, poured into the bottles and pasteurized. EFFECT: new method proposed. 4 cl