METHOD OF PRODUCTION OF PALE BEER Russian patent published in 2002 - IPC

FIELD: brewing. SUBSTANCE: method for preparation of mash includes taking of initial components in the following amounts, %: malt 58-62; rice 27-29; and sugar 11.13. Wort is taken up to density of 13.8-14.3. Hop product is introduced in amount of 1.40-1.60 g/dkl. Bitter dry substances are introduced by three or four portions. In this case, used in the second portion is granulated or pressed hop, and the other positions are used in form of pressed hop only. Fermentation is carried out until obtaining visible extract of 4.7-5.0%. Method allows production of pale beer with fraction of total mass of dry substances in initial wort of 15% with pure smack and flavor of smalt rice drink with expressed hop taste and wine after-taste. EFFECT: extended assortment of pale beer. 1 tbl, 2 ex