METHOD OF PRODUCING DARK BEER "TAOPIN OSOBOYE" Russian patent published in 1998 - IPC

FIELD: brewing industry. SUBSTANCE: method involves two-stage preparation of mash from light malt and caramel malt at their ratio 80% and 20%, respectively. At the first stage the whole caramel malt and 1/4 of light malt are introduced, while at the second stage, the rest part of malt is introduced. Heat treatment is conducted to malt conversion at staggered raising of temperature with speed 1 deg/min. After mash filtration, boiling of prepared brewing syrup is conducted with fractional three-stage introduction of hop - 25%, 50% and 25%, respectively, within 15 min, 60 min from the beginning of boiling and before 15 min of finishing the boiling at total time of boiling 1.5-2.0 h. After boiling, conducted are fermentation, afterfermentation, carbonization and bottling. EFFECT: thick caramel malt taste; reduced acidity of prepared product. 4 cl