| 摘要 |
brewing industry. SUBSTANCE: method involves mashing barley brewers' light and caramelized malt for obtaining wort; filtering and boiling wort with hops products; cooling, fermenting hopped wort by means of low yeast; proving additional fermentation and maturation of green beer; introducing natural honey; clarifying, carbonating and bottling. Natural honey is introduced after beer clarifying procedure by filtering through diatomaceous earth filter, with further additional filtering through sterilizing cardboard. First wort obtained contains 11.0 wt% plus and minus 0.3 wt% of dry substance. Malt is mashed by infusion or cooking method. Infusion mashing method is initiated at temperature of 56 C with following holding at such temperature for 40 min and heating for 16-20 min to 72 C, holding at such temperature for at least 30 min till saccharification, heating for 5-7 min to 76 C and pumping at such temperature for 10-12 min with further filtering. Wort is boiled together with hops for 1.0-1.25 hours, with hops products supplied for initial boiling being made in the form of bitter granulated hops. Prior to cooling hopped wort, it is directed for clarification in hydraulic cyclone units. Hopped wort cooled to +11 - +14 C is aerated by sterile air and directed for fermentation, which is conducted at yeast supplying rate of 0.25-0.8 kg/gl in tanks equipped with cooling jackets for cooling beer at temperature of +12 - +15 C. Fermented mature beer is cooled for 2-3 days to temperature of -2 - +2 C, with further holding of cooled beer for at least one day. Prior to basic clarifying, ready beer is preliminarily clarified in separators with following deep cooling to -1 - (-3) C. Protein-colloid strength stabilizers are dispensed into flow of filtered beer. Beer is kept at temperature of -1 - +2 C before bottling. EFFECT: wider range of products and reduced production time and cost. 5 cl, 3 ex
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