METHOD FOR BEER PRODUCTION Russian patent published in 2003 - IPC

FIELD: food industry, brewery. SUBSTANCE: invention relates to beer production. Method involves preparing brewing wort by brewing mash from a mixture containing malt, non-malted raw, water and source of enzymes. Then method involves hopping the prepared wort, its cooling, fermentation, filtration and bottling of ready product. Method involves that amaranthus seeds are used as non-malted raw taken in the amount 60% of all mass of mixture, not above. Except for, Celloviridine G20x, SKA-2000 and AP subtilin are used as source of enzymes taken in the mass ratio = (0.5-1.5) : (0.5-3.5) : (0.1-3.5), respectively. Enzymes are added in the amount 0.1% of all mass of mixture, not above. Mash is prepared for two steps: at the first step all amount of Celloviridine G20x is brewed with all amount of amaranthus and part of water used for preparing wort by the formulation followed by boiling the mixture. At the second step the remained amount of water, all malt and other enzymes are added to the prepared boiled mixture followed by brewing mash up to its complete saccharification. Method involves using the golden amaranthus as amaranthus and milling amaranthus before its addition to the mash. Realization of method allows the enhancement of biological value of beer containing up to 60% of non-malted raw where amaranthus is used and in the total improvement of organoleptic indices of beer. EFFECT: improved method of beer production. 3 cl, 2 tbl, 1 ex