BEER WORT PRODUCTION METHOD Russian patent published in 2014 - IPC C12C7/00 

FIELD: food industry.

SUBSTANCE: method involves grain products mixing (under heating conditions) with water and Celloviridin G10kh and MEK1 enzyme preparations in a dosage equal to 300-500 g/t and 250-550 g/t, respectively. In the grain products composition 25-50% of malt and 50-75% of barley are used. The process of mashing is performed in a rotary-pulsation apparatus at rotation frequency equal to 1500-2000 rpm, at a temperature of 60°C during 10-15 minutes. Then wort is filtered and boiled with hop.

EFFECT: invention allows to ensure high physical-and-chemical indices of the wort quality along with reduced mashing process duration and usage of up to 75 % of malt-free material in the mash.

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