METHOD OF PRODUCING LIGHT BEER "BALTIKA PARNAS 5" Russian patent published in 2002 - IPC

FIELD: brewage. SUBSTANCE: method of production light beer includes preparation of starting wort with mass part of dry substances equal to 13.0±0.3%. For this purpose, only barley brewers' light malt is used in the process of mashing. Prepared wort is filtered, boiled with hop products, cooled, and hopped wort is fermented with low yeast. Then wort is directed for afterfermentation and maturation of green beer, clarification, carbonization and bottling. Malt mashing is carried out by infusion or single-mash method. Before cooling of hopped beer, it is directed for clarification in cylindrical-conical apparatuses. Boiling of wort with hop is conducted for 1.0-1.25 h at norm of hopping bitter substances in amount of 0.00037 kg/dal of wort. The first portion in the form of bitter granulated hop is introduced at the beginning of boiling in amount of 80% from calculated one, and the rest 20%, in the form of aromatic granulated hop, prior to 20 min of boiling end. Fermentation is conducted at norm of yeast introduction of 0.3-0.7 kg/gl of wort cooled to 10-13 C in cylindrical-conical tanks having jackets for beer cooling at temperature of 12-17 C for 3-6 h up to limit attenuation, afterfermentation and maturation of green beer is conducted for 2-5 days. Then fermented matured beer is cooled for 2-3 days up to temperature minus 2-plus 3 C, and after it, cooled beer is stored for not more one day. Clarification of beer is carried out in some stages, one of which is clarification of beer on separators with the following deep cooling up to minus 1-(minus 3) C. The second stage of beer clarification is conducted by its filtering through a layer of kieselguhr fixed on supporting cardboard or metal nets. In flow of filtered through a layer of kieselguhr beer introduced are stabilizers of protein-colloid stability and/or hop extract, and then clarified beer is additionally filtered through clarifying sterilizing cardboard. Prepared beer is stored before bottling at temperature of minus 1 - plus 2 C. EFFECT: broadened assortment of non-ordinary varieties of beer, reduced its cost price and duration of its production. 5 cl, 3 ex