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

FIELD: brewage. SUBSTANCE: method involves preparing brewing mash from light malt and rice, filtration of brewing mash, sugar addition to wort, wort boiling with fractional addition of hop products, clearing, cooling, fermentation, additional fermentation, beer filtration, carbonization and bottling. Parent products are taken in the following ratio, %: malt, 83.2-83.7; rice, 13.6-14.0 and sugar, 2.7-2.8. Wort is prepared to density 11.0-11.3%. Hop products are added as measured 1.15-1.25 g/dal. Fermentation is performed to visible extract 3.1-3.5% and additional fermentation is carried out for 20 days, not less, at temperature 0-2 C. Before filtration beer is cooled to temperature minus 1.5 ± 0.2 C and filtration is performed through kieselguhr and sterilizing filter successively. Brewing mash with water can be carried out in their ratio 1:3 and enzyme preparation Glucozym L400 is added to brewing mash in the amount 0.2% of cereal products mass and Iceland moss is added to beer wort in the amount 4 g/hl. Hop is added to wort by four portions. The first portion in the amount 25% is added in 10-15 min after boiling onset, the second portion is the amount 50% is added in 35-40 min after boiling onset and the third portion in the amount 15% is added 30 min before boiling termination and the fourth portion in the amount 10% is added 10 min before boiling termination of wort. For preparing brewing mash lactic acid is added to water for correction of pH value of mash to 5.5-5.6. Except for, after carbonization ready beer is kept in forfass for 8 h, not less. Method ensures to obtain light beer with 12% density of initial wort with clear mild taste, malt-rice beverage aroma and hop bitter and showing stability for 20 days, not less, without pasteurization. EFFECT: improved method of preparing, valuable taste properties. 7 cl, 1 tbl, 2 ex