METHOD OF BEER PRODUCTION Russian patent published in 2001 - IPC

FIELD: brewing industry. SUBSTANCE: method of producing light beer involves preparation of saccharified beer wort including doughing of malt and nonmalted grain products, filtration of mash, boiling of wort with hop products, fermentation of beer wort, afterfermentation of beer, its clarification and bottling. For preparation of light beer with alcohol mass no less 4.0% and content of carbohydrates not more 4.6 g in 100 g of beer, doughing is conducted from 55-100% of light brewers' barley malt with fractional content, %: husk, 20; groats, 50-60; flour 20-30; nonmalted grain products, up to 40. Used as grain products are barley, and/or rice grits, and/or maize grits, and also up to 5% of granulated or raw sugar which is introduced at the stage of mash filtration after the first gathering of washing water. During the process of doughing, value of mash pH is held up to 5.5-5.6. Hop products are used in terms of content of bitter substances in hot wort of 0.7-0.9 g/dal, and they are introduced in amount of 90% from their total quantity through 10-15 min after beginning of boiling, and 10%, before end of wort boiling. Fermentation is conducted up to mass part of extract equal to 3.1-3.6%, and afterfermentation is carried out for no less 21 days. EFFECT: production of beer with increased biological stability; broadened assortment of beer. 6 ex