LIGHT BEER PRODUCTION METHOD Russian patent published in 2013 - IPC C12C7/47 C12C12/00 

FIELD: food industry.

SUBSTANCE: for production of beer wort one uses light barley malt with enzymes amylolytic activity being no less than 250 units/g and rice as unmalted raw material in an amount of up to 30% of the charge total weight. The grain products mashing is performed by infusion method in one mashing apparatus in two stages. At the first stage the process is carried out at the ratio of rice to malt equal to 2:1 in the following temperature mode: at 62-64°C - for 20 min, at 72-74°C - for 20 min, at 94-96°C - for 30-40 min. At the second stage the mash is cooled to a temperature of 52-54°C with addition of cold water, charges the remaining part of barley malt and performs the whole mass mashing in the following mode: at 52-54°C - for 20 min, at 62-64°C - for 40-50 min, at 72-74°C - ill complete saccharification, at 78-80°C - for 5-10 min. The mach is filtered with the resultant wort boiled with hop. Main fermentation is performed at a temperature of 12-14°C until the visible extract content is 4-4.2% with subsequent cooling to 4-6°C; the beer postfermentation is performed for 14-20 days.

EFFECT: invention allows to reduce the technological process and increase extract content and ethanol content.

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