DARK BEER PRODUCTION PROCESS Russian patent published in 2001 - IPC

FIELD: brewery. SUBSTANCE: dark beer is prepared from green malt (70-85%) and caramel malt (30-15%). Single-boiling mashing with or without enzyme preparation is involved. Total amount of caramel malt is mixed with 10% of green malt and mashed with water at ratio 1:(2.7-3.0) at temperature 35+/-0.5 C. This part of mash is pumped over into kettle for non-malted materials, wherein it is heated with rate 1 C/min to 80-95 C and kept at this temperature for 29 min, after which heated to boiling temperature and boiled for 20 min. By the onset of boiling of the first portion of mash, the rest of green barley malt is mixed with water at ratio 1:(2.7-3.3) at 35+/- 0.5 C. Boiled portion of mash is pumped into major mash thereby raising temperature of the latter to 50-52 C. Mash is kept at this temperature for 10- 20 min, heated to 63+/-0.5 C, kept for 20-30 min, heated to 72+/-0.5 C, and finally kept to complete saccharification. Mash is then filtered to attain weight percentage of solids in wort 12.6+/-0.2%. EFFECT: reduced cost price and improved organoleptic characteristics. 2 cl, 1 tbl, 4 ex