METHOD FOR PRODUCTION OF BEER "ELENA" Russian patent published in 1999 - IPC

FIELD: brewing industry. SUBSTANCE: according to method, mash is produced by single-action or double-action procedure. Malt mashing is started at temperature of 37 C. To be mashed is 50% of malt or mixture of malt with crushed barley. On completion of mixing, mass is pumped into boiling kettle where it is heated to 52 C and is kept there during 10-20 min. Then, mass is heated to 63 C and is kept at this temperature during 30 min. Upon that, mass is heated to temperature of 72 C and is kept at this temperature up to complete saccharification. Mass is now heated up to boiling point and is being boiled during 30 min. During boiling of first half of mash, another portion of mash is being prepared at temperature of 37 C from second half of malt. This is mixed and heated to temperature of 65-66 C and kept there during 20 min. One third of mass is delivered to boiling kettle where it is heated up to 72 C. Mass is kept in boiling kettle up to complete saccharification. Boiling is continued during 10 min and after that mass is pumped into mashing boiler. Temperature is set there at level of 78 C. Upon that, mass is filtered, fermentation is performed, final fermentation and bottling are undertaken. Hop is introduced in three stages. Ready beer contains at least 3.0% of alcohol, 0.6 % of protein and 4.8 % of carbohydrates. Aforesaid method allows for producing light, weak beer with balanced taste and aroma. EFFECT: higher efficiency. 3 cl, 2 ex