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

FIELD: brewing industry. SUBSTANCE: for preparation of mash, malt is taken in ratio of 10-12% of caramelized malt and 88-90% of light malt. Sugar in amount of 9-12% to mass of grain products is introduced at full composition of wort. Composition of wort is conducted up to density corresponding to density of ready hopped wort equal to 17.0±0.2%. Hop products are introduced in terms of 1.10-1.22 gauss by three or four batches. The first batch is introduced in amount of 40-50% through 12-15 min after beginning of boiling, the second one in amount of 30-50%, through 35-45 min after beginning of boiling, and the last one in amount of 9-12%, before 10-15 min of boiling end. Granulated or pressed hop is used in the second batch, while in the rest batches, only pressed hop is used. Fermentation is carried out up to visible extract of 5.3-5.7%. Mash is prepared at ratio of grain products and water equal to 1:2.7-1:3.3. Claimed method makes possible to produce dark beer of 17-% density with clean mild flavor of fermented malt with tint of caramelized malt and wine taste with aroma of hop. EFFECT: broadened assortment of dark beer. 2 cl, 1 tbl