METHOD OF PRODUCTION OF BEER "SEDOI URAL" Russian patent published in 1999 - IPC

FIELD: brewery industry. SUBSTANCE: method involves preparing brewing mash from malt and nonmalted products - rice groats and crude sugar. Then brewing mash is saccharized followed by filtration, wort boiling with hop being hop is added as four portions. Then the mixture is fermented, fermented additionally, clarified and beer is poured. Rice groats is added at amount 29-31% of cereals and crude sugar is added at amount 9-11%. Alcoholization is carried out at standard addition of the hop bitter matters Gs = 1.6-1.7 g/dal of hot wort. Kieselguhr at amount 2.0-4.0 g/dal of hot wort is added in the wort-boiling boiler 5-10 min before the end of boiling. Fermentation is carried out with the strong fermenting yeast strains at standard amount 0.09-0.1 g/dal of wort for 10-12 days up to the formation of visible extract in beer 3.8-4.0%. Addition fermentation is carried out for 48-50 days and an aromatic substance "Khmel" is added at amount 0.2-0.3 g/dal before pouting and kept at 0-1 C under pressure 0.05-0.06 MPa for 8 h, not less. EFFECT: broadened assortment, improved organoleptic indices of beer.