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

FIELD: brewery industry. SUBSTANCE: according to method, wort is provided by mashing brewers' malt and non-malted materials in compliance with double-stage boiling procedure with application of enzyme agents. Wort is filtrated and boiled together with hop. Then undertaken are following operations: brightening, cooling, fermentation, final fermentation of young beer, pasteurization, and bottling. To provide primary wort with mass proportion of dry substances equal to 10-12%, taken are 82-88% of bright brewers' barley malt, 9.5-11.5% of rice grain, and 4.0-5.0% of raw sugar. At boiling of wort with hop, hop products are taken proceeding from proportion of bitter substances equal to 0.85-0.95 g/dal of hot wort. Mashing is carried out at temperature of 45-46 C and after 9-11 min pause at the temperature, undertaken is correction of pH up to value of 5.5-5.6. Then, introduced is 0.3-0.35% of prescribed amount of enzyme agents such as amylosubtilin and multienzyme composition. Proportion of introduced components is respectively 0.003-0.006 and 0.001-0.003 with respect to mass of raw materials being mashed. Remaining amount of aforesaid enzyme agents is introduced in process of second boiling stage. Hop products are introduced in two stages: 78-82% at 10 min after start of boiling, and remaining amount is applied at 20 min before end of boiling. Application of aforesaid method allows for production of beverage with combined flavor and aroma of fermented malt drink. It also allows for widening range of producing original grades of beer. EFFECT: higher efficiency.