PROCESS OF PRODUCING BEAR "TSAR-PUSHKA" Russian patent published in 1996 - IPC

FIELD: brewing. SUBSTANCE: all amount of rice groats (12% based on grain product weight) is closed up with 2--25% of malt and 4 parts of tap water at 47 C (1st portion of mash) and kept for 15 min, then heated to 63 C and kept further 15 min, whereupon is heated to boiling and boiled for 30 min. In the beginning of boiling of 1st mash portion, main portion of malt (85% based on total weight of grain product) is mashed at 45 C (2nd mash portion) and kept at this temperature until boiling of 1st mash portion is stopped. Then 1st mash portion is combined with 2nd one so as to obtain temperature of the combined mash to be 63 C. The mixture is allowed to stand for 30 min, one third of amount is taken away, slowly heated to 70 C, kept for 20 min, rapidly heated to boiling and boiled for 20 min. Boiled part of mash is slowly combined with its main part and left until saccharification is completed (20-30 min), heated to 75-77 C and pumped to filtration stage. Mash is filtered while dregs are washed until content of dry stuff in wash water reaches 2.5-3%. Wort is poured into digester to produce 12.5% density and simultaneously 3% of crude sugar is added. Thereafter wort is hopped through four- step hop addition, the 1st one (25% of total hop) being made in the beginning of wort boiling, the 2nd (45%) after 30 min from the beginning of wort boiling, the 3nd (25%) 40 min before the end of wort boiling, and the 4th (5%) immediately before wort is pumped over into hop-strainer. When wort is prepared from insufficiently dissolved malt, an enzyme preparation such as cytoresemine in amount 0.17% (on grain product) is used. Wort with hop added is boiled for 2 h, then pumped over into settling tanks where it is cooled and transferred to fermentation stage, being aerated with sterile air for 1.5-2 h at the rate from 0.5-1.0 to 3-4 mg oxygen per 1 l of wort before fermentation agent is added. Two hours later, 0.85-0.95 g/l of yeast is entered and wort is being fermented for 10 days until 3.8-4.0 wt % of dry stuff in young beer is achieved. On the 1st day the process is carried out at 6-7 C, on the 2nd day at 8-9 C, over 3 following days at 10 C, and over the remained period temperature is lowered by 1 C every day up to 5 C. The intermediate product is then pumped over into camp tanks for afterfermentation, which is conducted for at least 45 days before product is delivered to internal market, and at least 55 days before export deliveries. Prior to be pumped over, young beer is carbonized and receives enzyme preparation. After having been afterfermented, beer is filtered on kieselgur filter containing adsorbent. Into collector with filtered beer, 8 g/hg of ascorbic acid is added. Finally, beer is cooled to 0-1 C, recarbonized, allowed to stand for at least 6 h, poured into bottles and pasteurized. EFFECT: high-quality beer obtained.