| 摘要 |
brewing industry. SUBSTANCE: method of producing light beer involves preparation of saccharified beer wort including doughing of malt and nonmalted grain products, filtration of mash, boiling of wort with hop products, fermentation of beer wort, afterfermentation of beer, its clarification and bottling. For preparation of light beer with part of dry substances equal to 13% in initial wort, alcohol volume part no less 4.7% and content of carbohydrates not more 5.3 g in 100 g of beer, doughing is conducted from 81-100% of light brewers' barley malt light with fractional content, %: husk, 20; groats, 50-60; flour 20-30; rice grits, up to 14%; and granulated or raw sugar, up to 5. Hop products are used in terms of content of bitter substances in hot wort of 1.0-1.2 g/dal, and they are respectively introduced in amount of 70% through 10-15 min after beginning of boiling, 20%, before 30 min of end of boiling, and 10%, before 5-10 min of wort boiling. Before fermentation, yeast is activated by adding wort with temperature of 12-13 C to viscous seed yeast in ratio 1: 1 with following mixing and ageing for 1-2 h. Yeast is introduced into wort cooled up to temperature 6-7 C in amount of 0.6-0.7 cu. dm/gl of wort. Fermentation is carried out for 8-9 days up to 4-5 C of temperature at the end of fermentation and up to mass part index of apparent extract equal to 4.1-4.3%. Afterfermentation is conducted by keeping yeast cells in amount of 5 mln/cu. cm in green beer and by introducing seed yeast or krausens. Afterfermentation is conducted for not more 35 days. EFFECT: increased biological stability and stable flavor factor. 3 ex |
