METHOD FOR PRODUCTION OF BEER Russian patent published in 1997 - IPC

FIELD: brewing. SUBSTANCE: water is mixed with portion of malt and with raw material which was not affected by malting and allowed to stand. Then thus prepared mash is heated till boiling with maltose pause and with saccharification and boiling. The main portion of malt is mixed with water, allowed to stand, mash being maintained and allowed to stand till its complete saccharification. Mash is filtered, wort and washing water are collected and placed into wort boiler and sugar is added into it. Wort is boiled together with hop and cooled. Beer wort is clarified and beer yeast is added, then main fermentation and additional fermentation take places. Then thus prepared beer is clarified. After sustaining mixture of water with malt and with raw material which was not affected by malting heating of mash is carried out uninterruptedly till maltose pause at rate 0.5 C/min. After sustaining of mixture of main portion of mash with water it is heated to temperature of maltose pause, said pause being 30 min. Starch sugar is used as sugar, it is used as syrup (concentration of dry substance in it being 60-78 %). Quantity of said starch sugar is 2-5 % of cereal products to be mashed. Main fermentation is carried out till concentration of extract in fermented medium is 3.6-3.8 %. EFFECT: improved efficiency. 3 cl