| 摘要 |
FIELD: brewing industry. SUBSTANCE: preliminarily prepared mash is mashed in compliance with single-cooking method, and filtered. Wort is boiled with hop, clarified, fermented, after-fermented, and poured out. Method is distinguished by that mash is prepared from charge completely consisting of clear brewing malt and mashing is conducted as follows: whole mash is warmed to 50-52 C, kept 20 min at this temperature, 1/3 of mash is poured into cooker cooking temperature is raised to 70 C with rate 1 C/min, and mash is kept until saccharification starts. Mash is then heated to boiling and boiled for 10-15 min. Boiled material is combined with larger part of mash, combined product is kept for 30 min at 63-65 C, and saccharification of mash is completed at 70-72 C. When boiling wort with hop, compacted ground granulated hop with specified level of bitter substances (0.7 g/decaliter) is used and added in two portions: 90% of bitter hop is added 30 min after boiling of wort has started and 10% of flavoring hop is added 15 min before boiling is terminated, boiling duration being 2 hr 30 min to 1 hr 40 min and wort density 11 <EMI ID=0.440 HE=3 WI=3 TI=CHI> 0.2% being achieved. Main fermentation with addition norm 0.5-0.6 g/hectoliter in cold production mode at 6-9 C results in 3.0-3.4 wt % of solids in young bear, and after-fermentation is carried out for at least 18 days at 2 C and pressure 0.04-0.06 MPa. EFFECT: improved organoleptic characteristics. 2 cl, 3 tbl, 2 ex
|
