FIELD: food industry.
SUBSTANCE: hop extract is prepared in a rotary pulsation apparatus at the rotor rotation speed of 2500 rpm (261.8 s-1) and the gap between the rotor and the stator of 0.3 mm for 3 minutes at the temperature of 85°C. It is introduced to beer wort in two stages: 50% at the wort boiling point and 50% 30 minutes before the end of boiling.
EFFECT: reducing the extract consumption and the duration of boiling the wort with hops for 30 minutes, increasing the colloidal resistance of beer.
1 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR HOPPING OF BEER WORT | 1990 |
|
RU2043400C1 |
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| PROCEDURE FOR INTRODUCING HOP INTO BEER WORT | 2006 |
|
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| 0 |
|
SU208625A1 |
