METHOD OF PRODUCING LIGHT BEER "PORUCHIK RZHEVSKY" Russian patent published in 2002 - IPC

FIELD: brewage, particularly, methods of beer production. SUBSTANCE: method of production light beer includes preparation of wort by mashing rice grits with malt and water, holding at raised temperature a part of mash with the following boiling. Then the rest mash is combined and saccharified. After it, conducted are filtration, stage-by-stage hopping of wort, its aeration by sterile air, fermentation, cooling and clarification of green beer. After it, carbonization and bottling of beer are carried out. According to the invention, for preparation of wort rice grits, caramel and light malt are used in the following ratio, mas.%: rice grits, 8-10; caramel malt, 3-5; barley light malt, 85-89. Malt and rice are mixed with water in ratio 1:4 at temperature of 48 C. In this case, the whole quantity of rice grits and caramel malt are mixed with 12-15% of light barley malt with the following stage-by-stage heating of mash and holding it at each stage. Temperature of mash is reduced to 53-54 C by water adding before introduction of the rest quantity of light barley malt, and it is repeatedly stage-by-stage heated and held to full saccharification. After it, saccharified malt is heated to 76-77 C filtered. Then wort is hopped by hop product. At the first stage, hop product is introduced in amount of 80% in 30 min after beginning of boiling. At the second stage 15% of hop product is introduced in 20 min to the end of boiling, and at the third stage, 5% of hop product is introduced in 5 min to the end of boiling. Aeration of wort directed for fermentation is carried out by sterile air at the rate of 8-10 mg/l. Fermentation is conducted for 7-8 days, and afterfermentation of green beer is carried out at temperature of 0-2 C, pressure, 0.5-0.6 kgf/cu.cm for 15 days. EFFECT: broadened assortment of beer with high organoleptical properties and prolonged storage life. 12 cl, 2 tbl