METHOD FOR PRODUCTION OF BLACK BEER "OCHAKOVSKY PORTER" Russian patent published in 2000 - IPC

FIELD: brewery branch of food-stuff production industry. SUBSTANCE: method can be used at breweries of various production capacity. Beer production method includes following technological operations: making beer wort by mashing brewers' malt according to two-stage boiling procedure, filtration of wort, boiling it with hop, brightening, cooling, fermentation, final fermentation of young beer, filtration, and bottling. For production of primary young beer wort with mass proportion of dry substances equal to 14.0-16.0%, taken are following components in following proportion: 60-68% of bright brewers' barley malt, 28-32% of caramel malt, 3-5% of roasted malt, and up to 4-6% of raw sugar or granulated sugar. At boiling of beer wort with hop, hop products are taken basing on norm of bitter substances equal to 1.4-1.6 g/dal of hot beer wort. First stage of boiling procedure is performed with entire amount of caramel malt, roasted malt and 18-22% of bright malt at initial temperature of 38-42 C. On completion of first-stage boiling, part of material is pumped into second tank for reaching temperature of 51-53 C with subsequent pause during 28-32 min. After that, remaining amount of first-stage boiling material is also pumped for obtaining temperature of total amount of mash equal to 62-64 C. Then, 38-42% of mash is delivered to second-stage boiling operation for heating up to 71-73 C with subsequent pause of 14-16 min. After that, heating is increased to boiling point, boiling is continued during 28-32 min, and this part of mash is pumped to remaining mass for obtaining temperature equal to 75 C. Upon 10-15 min pause, mash material is delivered to filtration. Hop is introduced during boiling in two following stages: 78-82% after start of boiling and remaining amount is introduced at 18-22 min before end of boiling. Application of aforesaid method allows for widening range of original grades of beer which are prominent enough from similar grades together with improving their organoleptic properties. EFFECT: higher efficiency.