METHOD FOR PRODUCTION OF BRIGHT BEER "OCHAKOVSKOYE ORIGINALNOYE" Russian patent published in 1999 - IPC

FIELD: food production industry. SUBSTANCE: method can be used for production of beer. According to method, brewers' wort is prepared by mashing malt and non-malted materials in compliance with single-stage boiling and with utilization of enzyme materials. To prepare primary wort with mass proportion of dry substances in primary wort in amount of 11.6%, taken are following components: bright brewers' barley malt in amount of 80-85%, ground corn in amount of 10-15% and raw sugar or granulated sugar of up to 5%. In boiling wort together with hop, hop products are taken according to standard proportion of bitter substances equal to 0.9 g/dal. Mashing is started at temperature of 45-52 C. Initially subjected to mashing are all non-malted grain products and malt proceeding from their total amount equal to 0.3-035% of total mass. Upon 9-11 min pause undertaken is correction of pH to be equal to 5.5-5.7 using for this purpose monocalciumphosphate or lactic acid. Introduced is 0.3-0.35% of calculated amount of enzyme substances. Remaining amount of enzyme substances is introduced at mashing of remaining mass of malt. At boiling wort with hop products, it is introduced in two stages that is 78-82% of it is introduced 10-15 min after start of boiling and remaining amount is introduced 20-30 min before end of boiling. After that, carried out is process of major fermentation, final fermentation, filtering, and bottling. Application of aforesaid method allows for producing original grade of beer with improved characteristics of flavor and aroma together with allowing for widening range of producing beer of original grades. EFFECT: higher efficiency.