| 摘要 |
brewage. SUBSTANCE: method of production of light beer involves preparing wort, its boiling with hop products, fermentation using renewal yeast, additional fermentation, beer filtration, carbonization and bottling. In the process of brewing mash barley, light, brewery malt is taken in the amount 83-91% and wheat malt is taken in the amount 5-10%. In the process of wort boiling hop products are added as measured 1.0-1.2 g/dal of hot wort and crude sugar or granulated sugar and natural honey are added 30 min before boiling termination, and/or natural honey is added in the process of renewal of yeast and/or in the process of beer filtration. Crude sugar or granulated sugar is taken in the amount 1-2% of total amount of brewing mash products and natural honey is taken in the amount 5-10%, respectively. Fermentation is carried out in norm of beer yeast addition 0.5-0.8 dm3 per 1 hl of wort and in initial content of yeast cells in wort 29-30 mln/cm3 at temperature 6-12 C for 8-10 days to density 3.0-3.4% and the following additional fermentation under pressure 0.4-1.0 kg/cm3. Invention ensures to prepare beer with brightly expressed taste and aroma with caramel tints. EFFECT: improved method of production, valuable taste properties of beer. |
