BEER CALLED "VOLZHANIN" PRODUCTION PROCESS Russian patent published in 2001 - IPC

FIELD: brewery. SUBSTANCE: process involves mashing green barley malt by infusion or single-boiling way with or without enzyme preparation. In the first case, mashing is carried out as follows: total amount of malt (95-100% of the weight of grain products) is mixed with water at ratio 1:3.5 and temperature 35+/-0.5 C allowing all the mash to be acidified by lactic acid to pH 5.8-6.0, after which mash is kept at this temperature for 20 min. Further, mash is heated to 63+/-0.5 C, kept at this temperature for 50-60 min, heated to 72+/-0.5 C, and kept to complete saccharification. Prior to be transferred into filtration vat, mash is heated to 75+/-0.5 C. When single-boiling procedure is utilized, 1/3 part of grain feedstock to be mashed, including brewery barley replacing up to 20% of malt, is mixed with water in mashing kettle at 35+/-0.5 C and then pumped over into kettle for non-malted materials, wherein it is heated to boil and boiled for 20 min. By the onset of boiling of the first portion of mash, the rest of malt is mixed with water at 35+/-0.5 C, mash is acidified by lactic acid and kept in mashing kettle at this temperature until boiling of the first portion of mash is ended. EFFECT: extended assortment of quality and inexpensive types of beer. 5 cl, 6 ex