PROCESS OF PRODUCTION OF LIGHT BEER "IPATOVSKOYE ORIGINALNOYE" Russian patent published in 2008 - IPC C12C12/00 

FIELD: chemistry, organic, brewing.

SUBSTANCE: invention relates to brewing. Process of light beer production involves obtaining of initial wort with mass fraction of dry substances 14% for which, in the process of rubbing with two-boiled technique, barley light malt for brewing, rice, sugar and water will be taken followed by wort filtering, its boiling with three-stage administration of hop products, cooling, fermentation of hopped wort with yeasts of bottom fermentation, afterfermentation and maturing young beer, clarification, carbonization and filling. To prepare the wort, 89% of the brewing barley malt will be taken as well as 10% of rice groats and 1% of sugar. Rubbing will be performed at the rubbing initial temperature of the first part - 40-44°C and initial temperature after combining the concoct with the main mash - 50-54°C. Introduction of the hop products will be carried out as calculated for bitter substances 1.33-1.7 g/dL of the hot wort: the first portion: 70% will be introduced in 10 minutes after beginning of the wort boiling, the second portion: 20% - 30 minutes prior to the end of boiling, and the third portion: 10% - 5 minutes prior to the end of boiling in duration of the boiling 1.5-2 hours. Water for the mash will be processed in stages: at the first stage with the aid of stocking filter for 60 millimicrons (mcn), then refinement will be conducted through elements for 20, 10 and 5 millimicrons, respectively. In the process of rubbing, enzymes will be used as follows: thermostable α-amylase, thermostable β-gluconase and neutral proteinase. Following the end of wort boiling with hop, adsorption of polyphenol and protein substances will be conducted in the wort with the aid of silicic acid hydrosole. This makes it possible to obtain beer with enhanced organoleptic parameters.

EFFECT: obtaining of beer with enhanced organoleptic parameters.

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