METHOD OF BREWING LIGHT BEER Russian patent published in 2010 - IPC C12C12/00 

FIELD: chemistry.

SUBSTANCE: invention relates to beer brewing. The method of brewing light beer involves obtaining starting wort involving mash preparation for which 76-93.6% light barley malt and 0.4-16% fermentation rye malt is taken. Mashing is carried out as follows: the process begins at temperature of water fed into the mash tank equal to 45-48°C, the mass is then heated to 52-53°C and then held for 5-30 minutes, after which the mass is heated first to 60-63°C and then held for 20-60 minutes, and then to temperature 70°C and held for 5-10 minutes, after which it is heated to 72°C and then held until complete saccharification. The obtained mash is boiled with hop products for 35-40 minutes, and hop products are fed in two steps - 80-90% 10-15 minutes after boiling begins and then 5-10 minutes before boiling ends while feeding bitter substances Gs in amount of 0.7-0.9 grams/decalitre of hot wort. When boiling, sugar is added in amount of 6-8% of the total weight of the material into a hydrocyclone heated to temperature 90-95°C in form of sugar syrup. After boiling, the wort is held for 25 minutes. Aerated hopped wort is cooled to 8-10°C. Wort fermentation is carried out while feeding yeast in amount of 0.5-0.6 kg/hl and temperature not higher than 10°C. After fermentation and maturation of the young beer is carried out for 15-20 days at temperature 0-2°C and pressure in the tank equal to 0.5-0.6 mPa. The beer is clarified in several steps, one of which is clarification on separators with followed by deep cooling to 1.5°C. The second clarification step is carried out by filtering through a layer of bergmeal fixed on a support cardboard. Protein-colloidal resistant stabilisers are added to the stream of beer filtered through the layer of bergmeal, after which the clarified beer is further filtered through a clarifying sterilising cardboard. The ready beer is held for 12 hours before bottling.

EFFECT: invention widens the range of unconventional beer varieties with better organoleptic properties, while lowering the cost of the beer.

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