"STALINGRADSKOYE EXTRA" BEER PRODUCTION PROCESS Russian patent published in 2001 - IPC

FIELD: brewery. SUBSTANCE: wort is prepared using or not enzyme preparation. The first portion of mash is prepared by mixing non-malted raw material in the form of rice groats in amount 18% of the weight grain product with 20% of malt at 35+/-0.5 C, utilizing slow heating of mash to boiling temperature, after which mash is boiled for 20 min. The second portion of mash is prepared by mixing the rest of malt with water at 35+/-0.5 C, after which this portion is acidified by lactic acid to pH 5.8-6.0, and kept at this temperature until boiling of the first portion of mash is ended. Boiled first portion of mash is pumped over into second portion of mash to raise temperature of combined mash to 50-52 C. Combined mash is kept at this temperature for 15 min, heated to 63+/-0.5 C, kept for 20 min, heated to 72+/-0.5 C, kept at this temperature to complete saccharification, heated to 75+/-0.5 C, and pumped over to filtration unit. EFFECT: extended assortment of high-quality types of beer and reduced cost price of product. 4 cl, 1 tbl, 4 ex