METHOD OF BEER PRODUCTION Russian patent published in 1996 - IPC

FIELD: brewery industry. SUBSTANCE: method involves infusion and a single-boiling preparing mash from the light malt at graded temperature increase at the rate 1 degree/min, mash filtration, withdrawal of the first wort and dregs washing, boiling, hopping and cooling wort, the main fermentation, additional fermentation of unmatured beer and the following filtration. Preparing mash is begun at 37-38 C, from 42 C continuous temperature increase is carried out up to 63 C at keeping at this temperature for 40-50 min. Dregs washing is carried out up to wort density 11.8%, wort is boiled for 90-95 min, and the main fermentation is carried out at 8.5-9.5 C for 7-9 days at initial yeast content 0.6-0.7 l/hectoliter up to visible extract concentration in fermented beer 3.0-3.8%. EFFECT: improved method of beer production. 1 tbl