| 摘要 |
FIELD: food industry. ^ SUBSTANCE: one applies unmalted raw material represented by oat groats for mash preparation. Dry substances fraction in initial wort is equal to 10.2%. Ground malt and oat groats are mixed with 52C water at a ratio of 1: 2.6 in the foremasher. Then the mashing process is performed by single-mash method, then one performs filtration to produce wort. Then the wort is boiled with hop added in 2 phases; herewith one uses 3 various kinds of hop: bitter, bitter-and-flavory, flavory. 10 minutes prior to termination of boiling of the wort with hop one adds 71.4% solution of chicory in an amount of 95 g per 1 hectolitre of hot wort. The wort is clarified, cooled, aerated and pumped over into the CCV for fermentation. Fermentation is performed at a temperature of 11-13C, afterfermentation - at -0.5Ç-1.0C till final content of the extract is 2.2-2.3%. Then one performs primary yeast removal, filtration and bottling. ^ EFFECT: invention allows to produce a new sort of beer with an original taste and fresh honey flavour. ^ 2 cl, 1 ex |
