METHOD OF PRODUCING BEER "BALTIKA ORIGINALNOYE No 4" Russian patent published in 2003 - IPC

FIELD: brewage. SUBSTANCE: method involves preparation of starting wort with mass part of dry substances in amount of 15±0,3% by preparation of mash and its filtration. Then carried out are boiling of prepared wort with hop products, cooling, fermentation of hopped wort with low yeast, afterfermentation and maturation of green beer, clarification, carbonization and bottling. For preparation of mash, brewers' barley light malt is used in amount of 1.42% to total extract, caramel malt, in amount of 0.03%, and rye malt, in amount of 0.12%. Malt mashing is conducted by infusion or single-mash method, and wort boiling with hop is conducted for 1.0-1.5 h at a norm of introduction of bitter substances in amount of 0.0007 kg/dal of wort. Then prepared beer is pumped for clarification in hydrocyclonic apparatuses, and wort cooling is conducted at temperature from 10 to 14 C. At the same temperature, beer is directed for fermentation in cylindrical-conical tanks. Fermentation is conducted at a norm of yeast introduction in amount of 0.6-0.9 kg/gl of cooled wort and at temperature of 13-17 C up to limit attenuation for 3-6 days. Maturation of green beer is conducted for 2-3 days, then fermented matured beer is cooled for 2-3 days up to temperature minus 2 - plus 2 C and stored not more one day. Bitter granulated hop is used in the process of boiling wort with hop, which is introduced simultaneously at the beginning of boiling. 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 then clarified beer is additionally filtered through clarifying sterilizing cardboard. Before bottling, prepared beer is stored 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. 6 cl, 3 ex