| 摘要 |
The procedure described in this patent is of the character related to the composition of basic raw materials, to the use of the light caramel amylase, especially a quantity of which is up to 10 percent, to the modified one step mash cooking procedure including rest for 30 minutes, at the temperature of 47 up to 40 Celsius degrees during the mashing-in with the subsequent rest at the temperature of 52 Celsius degrees, after mash is re-pumped. This mash has two brakes, for 20 up to 30 minutes, at the temperature of 64 and 70 Celsius degrees. The temperature closed to the removal of mash is 75 Celsius degrees. The hotter procedure takes about 90 minutes. The cooking procedure takes at about 1,5 hour less than, in the case of the procedure based on two meshes. The cooked hopped wort with final degree of fermentation 85 up to 90 percent is being fermented in one phase or based on the classical procedure so that the difference between the final and imaginary degree of fermentation is up to 5 percent.
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