METHOD FOR PRODUCTION OF HOPPED BEER WORT Russian patent published in 2021 - IPC C12C7/20 C12C7/00 C12C7/17 

FIELD: brewing industry.

SUBSTANCE: wort production method involves mixing crushed malt with water, mashing, saccharification and filtration, at the saccharification step, 58 % of the total amount of mash is pumped into the filtration tank for self-filtration, at the same time remaining part of wort is heated in mashing tank to 70 °C holding for 25–30 minutes, and then brought to a boiling point and boiled for 15 minutes, after which said parts are combined and complete saccharification is carried out at temperature 70–74 °C for 50–60 minutes with simultaneous continuation of self-filtration at said temperature, with further filtration and leaching of sugar residues from grains with hot water in equal 5–6 portions with temperature of 70–75 °C.

EFFECT: invention enables to obtain a higher yield of wort extract.

1 cl, 1 tbl, 1 ex