| 摘要 |
brewing, particularly, methods of brewing of beer dark varieties with use of nonmalted stock. SUBSTANCE: in brewing of dark beer, used for mash brewing is plate barley brewer's malt, rice groats in amount of 84-90 and 4-6% of weight of grain products, respectively. Used as component imparting color to beer is dark barley brewer's malt or caramel malt in amount of 2-4% of grain products weight. Sugar is added to wort in amount of 4-6% of grain products weight. Process of fermentation at initial density of dry substances in wort of 14,8-15.2% is effected for 8-0 days. For maturing, new is pumped with visible extract at end of fermentation in amount of 4.3-4.6% and maturing is accomplished for 25-26 days. This provides for obtaining dark beer of new variety with original flavor and high organoleptic properties, and higher content of alcohol with reduced time for its brewing and cost. EFFECT: higher efficiency. 1 tbl, 3 ex
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