METHOD OF PALE BEER PRODUCTION Russian patent published in 2000 - IPC

FIELD: brewing industry. SUBSTANCE: method includes mashing of malt and coarse-ground rice, subsequent heating, wort hopping, hop separation, wort cooling with subsequent seeding with yeast. Then fermentation, cooling of new beer, afterfermentation, filtration, cooling, carbonization, seasoning, bottling and pasteurization are conducted. Coarse-grained rice in mashing is used in the amount of 50 wt.% of mash and mixed with water in ratio 1:5 and boiled for 20-30 min. Then, it is mixed with barley malt, complex ferment and water. Additionally introduced in prepared mash is caramel malt in ratio 1: 25 to coarse-grained rice weight. Yeast is introduced in the amount to ensure attainment of concentration (300-400)×10⁶ cells/cu.cm. Fermentation is carried out for 1.2-2 days. New beer is separated from yeast up to its residual concentration of (8-10)×10⁶ cells/cu.cm. Afterfermentation is conducted for 14-15 days. EFFECT: broadened assortment of beer, reduced consumption of malt and process duration; improved quality of prepared product. 2 ex