| 摘要 |
FIELD: chemistry, organic, brewing. ^ SUBSTANCE: invention relates to brewing. Process of dark beer production, food produce, brewing involves rubbing of malt with water, filtering of the obtained mash, wort boiling with hop products, cooling, fermentation and afterfermentation. To prepare the wort, 80-82 % of the brewing barley malt will be taken as well as 15% of caramel malt, 3% of rice groats and up to 2 % of sugar-colour that will be introduced 20 minutes prior to the end of boiling. Rubbing will be performed with two-boiling method with separate rubbing of light and dark malt. Water for the mash will be processed in stages: at the first stage with the aid of stocking filter for 60 millimicrons (mcn), then refinement will be conducted through elements for 20, 10 and 5 millimicrons, respectively. Introduction of the hop products will be carried out as calculated for bitter substances 0.9-1.22 g/dL of the hot wort in three steps: the first portion: 70% will be introduced in 10 minutes after beginning of the wort boiling, the second portion: 20% - 30 minutes prior to the end of boiling, and the third portion: 10% - 5 minutes prior to the end of boiling. Fermentation will be conducted during 8-9 days with the normal value of yeast introduction 0.6-0.7 g/dL of the wort. In the process of rubbing, enzymes will be used as follows: thermostable alpha-amylase, thermostable beta-gluconase and neutral proteinase. Following the end of wort boiling with hop, adsorption of polyphenol and protein substances will be conducted in the wort with the aid of silicic acid hydrosole. This makes it possible to obtain beer with traditionally high organoleptic parameters and increased durability. ^ EFFECT: obtaining of beer with high organoleptic parameters and increased durability. ^ 3 tbl, 1 ex |
