ALE PRODUCTION PROCESS Russian patent published in 2001 - IPC

FIELD: brewery. SUBSTANCE: mash is prepared using rice and pea as non-malted raw material. Proportion of solids in initial wort is 11.5%. In the first mash tun, total amount of rice is rubbed is mashed with 10-15% of malt and 4 parts of water, heated to 52 C, kept for 10 min, heated again to 57-59 C, and pea paste is added. Pea is preliminarily steeped at water-to pea ratio 1:4, kept at 15-20 C for 35-37 h until pea imbibes enough water. The total is brought to reflux, refluxed 50 min, and added to mash. The latter is heated to 63 C, kept 40 min, heated to 72 C, kept 10 min, and boiled for 40 min. In the second mash tun, major part of malt is mashed at 58 C, kept for 20 min, combined with first mash at 61-63 C, kept for 40 min, heated to 72-75 C, and kept until saccharification is completed. Mash is then filtered and granulated hops are added in 3 portions. Wort with hops is boiled, clarified, cooled, and supplemented by yeast. Fermentation is carried out at pH 6-9 until 2-3% of fermented product and postfermentation is conducted with third or fourth- generation yeast. Ale is kept up to 25 days and sharply cooled to 1.5 C, after which adsorbent and 7th or 8th-generation yeast are added, the latter in quantity 0.01-0.02 liters per 1 sq.m of filter surface. Ale is filtered, supplemented by ascorbic acid (0.6 g/hl), kept for 8-12 h, and packaged. EFFECT: enhanced process efficiency. 3 cl