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

FIELD: food industry, brewery. SUBSTANCE: method involves the use of the light brewery malt and nonmalted materials at amount 80-85% and 9.8-10.2%, respectively, of cereal foodstuff for brewing mash preparing. Ratio of cereals and water = (1:4)-(1:5) and yeast is added to the brewing wort cooled to 5.5-6.5 C at amount 0.6-0.7 l/hl. Fermentation process at initial density of dry matter in wort 13.8-14.2% is carried out for 7-8 days at 5.5-9 C and for additional fermentation unmatured beer is pumped over at visible extract at the end of fermentation 5.3-5.4 and additional fermentation is carried out for 35-36 days. Maize and rice groats were used as nonmalted materials at amount 4.9-5.1% for each component of cereals mass. Rice groats can be used also as nonmalted material at amount 9.8-10.2% of cereals mass. Also, sugar is added to wort at amount 3.5-3.6% of cereals mass. Barley malt at amount 4.8-5.2% of cereals mass is used to make color for beer and barley malt is added to mash at its preparing. Sugar color at amount 1.4-1.6% of cereals mass is used also for this purpose which is added to wort at its preparing. Enzyme preparation MEK can be added also at amount 0.0009-0.0015% of raw mass at cereal mash preparing. EFFECT: improved method of beer making. 7 cl, 2 tbl