METHOD OF BEER "SHIKHAN" PRODUCTION Russian patent published in 1998 - IPC

FIELD: brewing industry. SUBSTANCE: method involves preparing mash from malt, 10% of rice ground grains and 2% of sugar of cereals mass. Yeast autolysate is added to mash in the amount 9-13% of water mass used for mashing, mash saccharification and alcoholization. Enzyme preparation amylorisin ПIC_x is added to alcoholized wort in the amount 0.06-0.08 g/dal. Mass part of dry matters in parent wort is 12.8-13.2%, additional fermentation is carried out at temperature 0-2 C, under pressure 0.05 MPa, not less, for 35 days. During filtration ascorbic acid is added to beer in the amount 0.3-0.6 g/dal and the end product has 3.8 g carbohydrates and 0.6 g protein per 100 cm³ beer. Hop is added in four batches: 40%, in 10 min after boiling; 30%, in 40 min after boiling; 25%, 30 min before boiling stop, and 5%, before wort repumping in hop-filter unit. Kieselguhr in the amount 0.2-0.4 g/l is added in wort boiling with hop 5-10 min before boiling stop. EFFECT: improved method of beer making. 3 cl