| 摘要 |
brewage. SUBSTANCE: method of production of light beer involves wort preparing by brewing mash of light malt and brewage barley using enzyme preparations wort filtration, its boiling with hop products, cooling, fermentation, additional fermentation and maturation of immature beer, clearing, carbonization and bottling. Brewing mash process is carried out by a single infusion or a single boiling method to prepare the parent wort containing 12.0 ± 0.2% of dry matter. Wort is boiled for 1.0-1.5 h, hop products are added by a single batch, the level of bitter substances in hop products is 0.00054 kg/dal of wort as granulated bitter hop. In the process of wort boiling maltose syrup is added in the amount 0.219 kg/dal of wort. Wort is cooled to 11-14 C followed by aeration by small dispersed sterile air. Fermentation is carried out with strong fermenting yeast of bottom fermentation taken in concentration 0.4-1.0 kg/hl of wort at temperature 11-18 C up to attainment of visible final degree of fermentation. Then beer is cooled to plus 2 C for 2-3 days and kept at this temperature for 24 h, not less. Beer clearing is carried out for some stages being the first stage involves clearing in separator with the following deep cooling to minus 1 (-1.5) C. The second stage of clearing is carried out by filtration through a kieselguhr layer and the third stage is carried out on a filter of fine treatment. Stabilizing materials are added to a beer flow during filtration stage. Carbonization is carried out at temperature plus 1 C. EFFECT: expanded assortment, decreased time of production, high biological potential of beer. 5 cl, 2 ex
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