METHOD OF BEER PRODUCTION Russian patent published in 1997 - IPC

FIELD: brewery industry. SUBSTANCE: method involves the use two-decoction, separated procedure of washing at dry matter mass content 12±0.2 % of the parent wort. Rice groats at amount 12% of grains product mass is mashed with 20-25% malt and 4 parts of tap water at 42 C (1 part of mash) and kept for 15 min; then mixture is heated to 55 C and kept for 20 min, heated to 63 C and kept for 30 min, heated to 72 C and kept for 30 min, heated to the boiling point and boiled for 30 min. The main part of malt is mashed with the 1-st part of mash at the total malt consumption 83% of the total grain product to be mashed )2-d part of mash) at 40 C and kept at this temperature up to the 1-st mash part boiling end. Then the 1-st mash part is combined with the 2-d part, kept for 15 min and the residue of the 1-s mash part is combined with the 2-d one to support 63 C, kept for 40 min and 1/3 part is removed; mixture is heated slowly to 72 C, kept for 20 min, heated to the boiling point rapidly and boiled for 30 min. The boiled mash mass is combined slowly with the main mash at 70-72 C and kept to the complete saccharification for 20-30 min, heated to 75-77 C and pumped over to filtration. Mash is filtered, washed with to the dry matter part 2.5-3.0%. Wort is added to the boiling tank up to the density 11.5% and then sugar-raw is added at concentration 5% of grains product. Wort is boiled and hopped by hop addition at content of α-acid 3.5% at amount 328-353 g/hl for four stages. Method involves the use enzyme preparation cytoremesin Px at amount 0.17% of the grain raw and addition of ascorbic acid (2.5-3.5 g/hl wort). Wort with hop is boiled for 2 h, repumped to the settle tanks, cooled and fermented. Wort for fermentation is aerated with sterile air (oxygen content is from 0.5-1.0 to 3-4 mg/l) for 1.5-2.0 h, then yeast is added at amount 0.85-0.95 l/hl to the wort volume. Wort is fermented for 10-11 days up to the content of 3.4-3.8 wt.-% dry matters in unmatured beer. Fermentation is carried out for the first 24 h at 6-7 C , for the following 24 h - at 8-9 C, the following 3-4 days - at 10 C, and for the rest period - at temperature decrease by 1 C per 24 h to 5 C. After fermentation beer is fed to the additional fermentation for 30-40 days. Before repumping the unmatured beer is cooled to 0-1 C, saturated with carbon dioxide (carbonization) and enzyme preparation is added. Then beer is filtered on kieselguhr filter with adsorbent. Then ascorbic acid is added to filtered off beer at concentration 8 g/hl beer. Beer is cooled to 0- +1 C, carbonized again, ready beer is kept for 6 h (not less), poured into bottles and pasteurized. EFFECT: improved method of beer making. 5 cl