| 摘要 |
FIELD: brewing. ^ SUBSTANCE: invention relates to brewing industry. Method for production of light beer involves brewing mash malt, filtration of a prepared brewing mash, boiling a brewing wort with hop-containing substances, cooling, fermentation and additional fermentation and bottling. The brewing mash process is carried out at the initial temperature of the brewing mass 50-52°C and pause at this temperature for 20 min followed by increasing temperature to 63°C at the rate 1°C per a minute and the following elevating temperature to 70-72°C at working mixer and keeping up to the complete saccharifying for 10-12 min, not less, and following heating the brewing mash to temperature 76-78°C and re-pumping into filter-tank. Filtration of brewing mash is carried out up to the concentration of mass part of dry matters as 11.20%. Boling the brewing wort with hop-containing substances is carried out for 80-100 min at the initial pH value 5.2-5.3 up to the bitter principle index 1.2-1.4 g/dal. Hop-containing substances are fed for two ways: 85% in 15 min after the brewing wort boiling and 15% - 30 min before termination of boiling to obtain the brewing wort with density value 11.8-12%, pH value 5.1-5.2 and the content of isohumulon 45-50 mg/l. Fermentation is carried out by classic method or in cylinder-cone tanks. Proposed method provides preparing beer of the high quality eliciting enhanced organoleptic indices. ^ EFFECT: improved producing method. ^ 2 ex |
