FIELD: food processing industry, in particular beer production.
SUBSTANCE: claimed method includes malt mashing, obtained mash filtering, wort boiling with hop products, cooling, fermentation and finished fermentation. In mashing process 86-88 % of light barley malt and 12-14 % of caramel malt are used. Mashing is carried out by infusion method with two pauses and saccharification up to desired iodine value followed by mash heating to 78°C and transferring into preheated to 60°C filter tub. Wort boiling with hop products is carried out for 80-100 min to produce bitter factor of 18-25 mg/l. Hop products are introduced in two steps: 60 % is introduced over 10 min after boiling beginning and 40 % is introduced over 60 min after boiling beginning. Mixer is actuated only in boiling beginning up to malt boiling. Fermentation is carried out for 7-8 days wherein yeast in amount of 0.6-0.8 l/gl is introduced. Finish fermentation is carried out at 0-2°C and pressure of 0.05-0.06 MPa for 14-15 days to produce difference between finished and real fermentation ratio of 0-2 %.
EFFECT: beer of improved organoleptic characteristics; accelerated production process.
1 ex
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