METHOD FOR PRODUCTION OF LIGHT BEER Russian patent published in 2007 - IPC C12C12/00 

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 finish fermentation. 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 three steps: 50 % is introduced over 10 min after wort boiling beginning, 30 % is introduced over 40 min boiling, and 20 % is introduced before 10 min of boiling end. Mixer is actuated only in boiling beginning up to malt boiling. Fermentation is carried out for 7-8 days wherein yeast in amount of 0.5-0.6 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.

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