RU2082752C1 - Process for preparing dark afanasil beer - Google Patents

Abstract

FIELD: brewing industry. SUBSTANCE: process beer comprises preparing brewing mash from light, and dark brewer's malt, raw sugar and unmalted materials saccharifying mash while bubbling the whole with carbon dioxide at excessive pressure, adding, as coloring additive, kvas malt concentrate pretreated with hydraulic shock, filtering and boiling the malt with hops. Verification, fermentation, after-fermentation and pouring, the bubbling with carbon dioxide being carried out with agitator operating of rate of 30-40 rpm at excessive pressure of 50 to 120 kMa throughout the entire sacchararification process, and the kvass malt concentrate is added directly during boiling of the malt with hops to provide initial malt having density of 153-15.7 wt %. In order to prepare mash, caramel malt may be used in amount of not greater than 25 % by weight of the grain products to be. EFFECT: more efficient preparation process. 2 cl, 1 tbl

Description

 The invention relates to the brewing industry and can be used in the production of dark beers.

A known method of producing dark beer, involving obtaining mash from light and dark brewing malt, saccharification of mash, filtering, boiling wort with hops, the introduction of a coloring additive, clarification, fermentation, fermentation and bottling [1]
Closest to the claimed method is the preparation of dark beer, which includes obtaining mash from light, dark or caramel brewing malt, raw sugar and unmalted materials, saccharification of mash when sparging with carbon dioxide under excessive pressure, introducing as a coloring additive concentrate of kvass must, pre-processed water hammer, filtering mash, boiling wort with hops, clarification, fermentation, maturation and bottling [2]
The disadvantage of this method is the insufficient extraction of dyes from dark malt and kvass wort concentrate, which reduces the quality of the finished beer.

 The objective of the invention is to increase the degree of extraction of dyes and improve the quality of beer.

 The problem is achieved in that in the known method for preparing dark beer, which includes mash from light or caramel brewing malt, raw sugar and unmalted materials, saccharification of mash when sparging with carbon dioxide at excess pressure, the introduction of red wort concentrate as a coloring additive, previously treated with water hammer, filtering mash, boiling wort with hops, clarifying and spilling, according to the invention, sparging of carbon dioxide and a mixer at a speed of 30-40 rev / min at a pressure of 50-120 kPa throughout the saccharification process, the concentrate is introduced directly leavened wort by boiling the wort with hops to produce a density Wort 15,3-15,7 wt.

 To increase the color use caramel malt in an amount of up to 25 wt. by weight of rubbed grain products.

 The method is illustrated by the following examples.

Example 1. For mash use, dark malt in an amount of 70% light malt of 15% and rice section in an amount of 10% of the total mass of rubbed grain products. Grain products are crushed and combined with water at t 45 ^o C. Then, the temperature is increased to 65 ^o C and during the whole process of saccharification, carbon dioxide is bubbled with the stirrer switched on at a speed of 35 rpm at an overpressure of 65 kPa. After complete saccharification, the mash is pumped to filtration, after which hops and red wort concentrate, previously treated with a water hammer, are set in the resulting wort in an amount of 5% of the grain product charge. The density of the resulting initial wort is 15.5 wt.

 Next, the beer preparation process is carried out according to generally accepted technology.

Example 2. For mash use light malt in the amount of 65% of the mass of rubbed grain products, caramel malt 20% and rice section 5%
Grain products are crushed and combined with water at t = 45 ^o C. Then the mash temperature is increased to 65 ^o C and during the whole process of saccharification, the mash of carbon dioxide is bubbled with the mixer switched on at a speed of 40 rpm at an overpressure of 120 kPa. After complete saccharification, the mash is pumped to the filtration, after which hops and red wort concentrate, previously treated with water hammer, in the amount of 10% of the weight of grain products are set in the resulting wort. The density of the resulting initial wort is 15.7 wt.

 Next, the beer preparation process is carried out according to generally accepted technology.

 Physico-chemical characteristics of the resulting beer are shown in the table.

 The proposed method allows to increase the degree of extraction of coloring substances by 5-10 and improves the quality of the resulting beer.

Claims (2)

 1. A method of preparing dark beer, including obtaining a mash from light, dark or caramel brewing malt, raw sugar and unmalted materials, saccharifying it when sparging with carbon dioxide under excessive pressure, introducing kvass must concentrate pretreated with a water hammer as a coloring additive, filtering boiling of wort with hops, clarification, fermentation, fermentation and bottling, characterized in that carbon dioxide sparging is carried out with the mixer switched on soon 30 40 rpm at an excess pressure of 500 to 120 kPa during the whole process of saccharification, and the kvass wort concentrate is introduced directly by boiling the wort with hops to obtain an initial wort with a density of 15.3 15.7 wt.  2. The method according to claim 1, characterized in that caramel malt is administered in an amount of up to 25 wt. overwhelmed grain products.

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