COMPOSITION AND METHOD FOR THE PREPARATION OF 11% SPECIAL LAGER BEER

摘要

The method is used in the beer brewing industry. For the manufacture of 1000 dm3 cooled beer, wort from 147 to 177 kg of light barley malt, from 10 to 12 kg crushed rice, from 0 to 16 kg of refined sugar and 0.080-0.100 kg hop -acide are used. The beer wort is produced by a specific single-batch method of mixing and hopping in three batches. The beer has the following physiochemical characteristics: initial extract 11 0.3%, alcohol content over 3.6 vol. %, clarity to 0.8 EVC units, colour from 7.0 to 12 EVC units, CO2 content over 0.044% pH in the 4.2-4.7 interval and bitterness from 22 to 28 GE. The special beer is distinguished by its pure hop flavour, moderately bitter taste and shelf life 3 months at minimum 12°C.