| 摘要 |
FIELD: brewing industry. ^ SUBSTANCE: method involves preparing brewing wort with the initial extraction index 12 ± 0.2% by a single-boiling method with separate brewing mash from barley malt or barley malt and 10-12% maize grits, or rice grits. Prepared brewing wort is corrected by color index and pH value is brought about to 5.2. Hop is added to brewing wort is at norm of bitter substances in wort = 1.0-1.1 g/dal for 90-120 min. The first portion of 40% hop is added in 10-15 min after boiling onset, then - 35% of hop in 40-45 min after boiling onset, 20% of hop - 30 min before boiling finishing, 5% of hop - before pumping over the brewing wort to hop-filtering device, or the first portion 60% of hop - in 10-15 min after boiling onset, then 35% - in 30 min after boiling onset, 5% of hop - 5 min before finishing, or in case of replacing hop with hop extract the latter is added in 10 min after brewing wort boiling in the amount 20-25% of the measured amount of hop. Brewing wort is cooled up to 6-8°, yeast is added in the amount 0.9-1.0 g/l to the brewing wort volume, fermentation is carried out in regiment 6-11-5°C followed by fermentation for 12 days. Additional fermentation is carried out for 30 days, not less, and stabilization is carried out using adsorbent based on silicon dioxide as xerogel or hydrogel. As taste-aromatic supplement method involves using a mixture of red pepper infusion taken in the amount 155-165 ml per hl of beer and ascorbic acid taken in the amount 4-6 g per hl of beer that is added to a container of filtered beer followed by seasoning ready beer in containers of filtered beer for 3-8 h. Method provides preparing the ready product possessing harmonic organoleptic properties, to enhance its stability and antioxidant properties. ^ EFFECT: improved producing method of beer. ^ 3 ex |
