METHOD OF PRODUCING LIGHT BEER Russian patent published in 2001 - IPC

FIELD: brewing industry, applicable on breweries of any power. SUBSTANCE: method involves preparation of mash and its filtration, boiling of prepared wort with hop products, fermentation and afterfermentation with using of clean culture or seed rejuvenated yeast, filtration of beer, carbonation and bottling. For preparing the wort with mas.pts of dry substances equal to 17% in starting wort, used for malt doughing are 96-98% of barley brewers' malt, and 2-4% of granulated or cane raw sugar or maltose. When boiling of wort with hop products they are taken in terms of 1.7-1.9 g/dal of hot wort. In process of rejuvenation, food tonic additive is introduced when using seed yeast or during transferring green beer for afterfermentation. Food tonic additive "Pantogematogen" in amount of 0.25-0.5 g/hl of wort is placed in yeast bath for gathering and storage of seed yeast. Then mixture with yeast and wort is pumped over into fermenting tank for fermentation, or is introduced into flow of green beer as an additive preliminarily diluted in beer during its supplying into fermenting tanks. Afterfermentation is carried out for 36 days. EFFECT: increased content of biologically active substances; reduced time of main fermentation; broadened assortment of new sorts of beer. 6 ex