METHOD OF PRODUCING BEER "ARSENALNOYE TEMNOYE No,4" Russian patent published in 2002 - IPC

FIELD: brewage. SUBSTANCE: method of producing beer involves wort preparing by doughing of light malt, wort filtration, its boiling with hop products, cooling, fermentation, afterfermentation and maturation of green beer, and its clarifying, carbonization and bottling. Novelty is in that for preparing wort with content of dry substances 15.0% ± 0.2%, light brewery malt is taken in amount of 1.2845 ± 1% kg/dal, while caramel malt is taken in amount of 0.6349 ± 1%, and maltose syrup is taken in amount 0.4874 ± 1% kg/dal. Maltose syrup is introduced during the process of wort boiling carried out for 1.0-1.25 h with introduction of hop products before boiling. Processes of beer fermentation, afterfermentation and maturation of beer are carried out in cylinder-conical tanks for 11-16 days. Before fermentation, wort is cooled up to 11-16 C, and fermentation is conducted at temperature 12-15 C. Fermented and maturated beer is cooled for 2-3 days up to temperature minus 2-plus 2 C and aged at said temperature for no less 24 h. Before fermentation in hopped beer, enzyme preparations based on alpha-amylase and glucoamylase prepared by synthesis of fungus Aspergillus or bacterial origin are introduced. Beer clarifying is carried out in some stages, one of which is clarifying in separator with the following deep cooling up to minus 1-2 C. The second stage is conducted by filtration through a layer of kieselguhr. EFFECT: reduced production process, broadened assortment of beer new sorts. 4 cl