BG62445B1 - Porter type beer and method for the its preparation - Google Patents

Abstract

The method can be carried out both by classical and latestmodern equipment. The porter type beer has specific qualitativeand organoleptic characteristics and part of its ingredients arenot popular in the making porter-type beer. It is made of malt,black (coffee) malt, hop products and yeasts and to themMunich-type malt and unmalted barley can be added which requiresamylolytic enzymic preparation. The production process includesbrewing by the single-batch or the infusion method, fermentation,curing, filtration and stabilization. During and/or beforebrewing, during and after filtration the finished the beer isfurther coloured by a concentration of Porter-type beer havingcolour intensity of at least 170 EBC units.5 claims

Description

Technical field

The invention relates to dark beer and a method of its production.

BACKGROUND OF THE INVENTION

There are various assortments of dark beer produced in different countries, mainly from light or dark malt, hops or hop products, brewer's yeast and water. Baked black / coffee / malt and sometimes dark sugar (dark caramel coloring) are used as the colorant of dark beers [1,2,3]. Specially prepared caramel-malt is used to create a specific aroma and taste in the development of brewing countries [2,3]. Typically, the production process of dark beers adheres to the classic brewing technologies that are also characteristic of light beers [1,2,3]. This process involves marshalling, brewing, clarifying and cooling the beer must, fermentation, maturation and filtration of the beer. The characteristic dark color is obtained by the raw materials used (black (coffee) malt, caramel-malt) and / or the addition of sugar. The color of dark beers ranges from 35 to 70 units under the European Brewing Convention (EMU) [1,2,3]. These beers generally have a lower degree of fermentation and are organoleptically characterized by a predominantly sweet caramel-brown taste and aroma. Most often, dark beers are of the following types:

-12-13% with expressed density and sweetness during drinking / reduced fermentation degree - 55-65% /;

- 18-20% / Porter type / with a high density of drinking / apparent fermentation degree - 50-60% / and sweetness.

SUMMARY OF THE INVENTION

The invention relates to beer with a very dark color (at least 100 EMU units), which contains, in addition to the classic raw materials such as malt, black / coffee / malt, hops and brewer's yeast, contains dark beer concentrate, and in some cases unmalted barley.

The composition for the production of dark beer, given for 1000 1 chilled beer must,

5 includes the following ingredients: Light barley malt, in kg Hop products, dosed on the basis of α-bitter acids, -113-191 in mg / l -100 10 Black / coffee / malt, kg to 20 Dark beer concentrate, in 1 -15-20 Munich malt type, kg to 40 Unmalted barley, kg TO 41 Amylolytic enzyme preparation 15 1000 amylolytic force /, in kg to 0.06 Lower-fermenting breweries yeast Sacch.carlsbergensis, kg - 10

Auxiliary materials for filtration (silica gel preparation), carbonation (carbon dioxide for beverage production) and stabilization of beer (proteolytic enzyme preparation25 with 15 units of proteolytic force per ml) are also used in the production.

Dark beer concentrate was obtained by vacuum distillation of dark beer.

The brewing process begins with brewing, which is done 30 by one of the following methods.

One-party method. It is used when unmalted barley is included in the formulation, and optionally when unmalted barley is absent. In one mixing unit 35 of the brewery's sweetening apparatus, the whole recipe amount of unmalted ground barley is mixed and 25% (relative to the amount of barley) of the malt short with water heated to 37 ° C. Pause after which 40 the temperature of the mixture gradually rises. Breaks are carried out at 45 ° C, 50-52 ° C, 62-64 ° and 72 ° C. Boil for 20 minutes. When the temperature of the barley / surrogate / mash begins to rise from 72 ° C to 45 100 ° C, the remaining amount of malt short, ground black / coffee / malt, which can be partially or completely replaced, is mixed in the second mixer. with dark beer concentrate / concentrate of 50 dark beer can be dosed before, during or after the filtration of the beer /, and milled Munich malt type (if included in the formulation) with water heated to 20 ° C. . The recipe amount of an amylolytic enzyme preparation is added (only if unmalted barley is included in the formulation).

After boiling the barley / surrogate / mustache, it is transferred to the second mixing apparatus and the temperature of the total mixture is set at 45 ° C. After a pause, the temperature was increased by pausing at 50-52 ° C, 63-64 ° C and 70-72 ° C for complete saccharification (iodine sample) at 78 ° C when the total slurry was pumped into the filtration apparatus.

Infusion method. It is used when unmalted barley is not included in the formulation. One recipe mixer of the brewery mixes recipe amounts of malt short, ground black / coffee / malt short, which can be partially or completely replaced with dark beer concentrate / dark beer concentrate can be dosed before, during or after the filtration of the beer /, and the milled Munich malt type meal (if included in the formulation) / with water heated to 37 ° C. Pauses were performed successively at 45 ° C, 52®C, 63-64®C and 7072 ° C for complete saccharification (iodine sample) and at 78 ° C. The slurry is pumped into the filtration apparatus.

After the end of the sugaring process, the production process in both cases (single batch and infusion) continues with the filtration of the sweet beer must and the washing of the malt bran. The pumped malt slurry is allowed to stand for 20-30 minutes for the bran, then the filtration of the sweet beer must begins. It is collected in the cooking apparatus of the brewery. The use of a buffer heel is not allowed. The washing of malt bran is carried out with the heated water until the extract content of the total beer must in the brewing apparatus is reached 11.11.2% when working with black (coffee / malt), or 10.4-10.5% / when working with only a dark beer concentrate / , with a volatility of at least 6%. The temperature rises to boiling point. The hop products, 80% of which are of the aromatic variety, are added once to the boiling beer must 5 minutes after boiling. The total duration of the cooking process is 90 min. The hot hops must be left to stand for 10-15 in. With the steam stopped I cut off the hot sludge.

The hot hops must be pumped into a Whirlpool apparatus or to a separator to separate the formed sludge. After the stay, the clarified hot beer must is transferred to a cooling plate up to 6 ° C. The cooled wort is aerated with sterile air to an oxygen content of 6-8 mg / l.

The cooled, clarified and aerated beer must is fed into a clean and disinfected fermentation apparatus. The fermentation of the wort is carried out in a flow of 1% / 20-25 x 10 6 cells / ml / beer yeast from the second to the fifth generation. The maximum fermentation temperature is 9 ° C. After reaching the apparent extract of 5.0-5.2% (measured with a pycnometer), a gentle cooling of the fermenting beer must begins, with a view to reaching a temperature of 4.55.0 ° C when reaching the apparent extract of 3.2-3.4%. The cooled young beer is pumped into a clean and disinfected depository machine with a regular slurry. The beer should contain 10-15x10 * cells / ml and 60% of the calculated amount of proteolytic enzyme preparation (15 units of proteolytic force / ml) is placed in the deposit apparatus before being lowered. For the first 7-10 days, the beer is aged at 4.55.0 ° C to allow complete fermentation to complete, then cooled to 0-1C and allowed to mature for at least 7 days to bind the carbon dioxide.

The filtration of the aged beer is carried out with a kieselguhr charge filter to achieve a clarity of 0.45-0.55 EMU units. The calculated amount of silica gel stabilizer is placed in the dosing apparatus of the kieselguhr filter together with the kieselguhr during the filtration of the beer itself. After filtration, the beer is carbonized with carbon dioxide for drinking purposes. Before, during or after the filtration of the beer, a dark beer concentrate is fed to a stream of special dispensers to achieve the desired dark color - at least 1000 EMU units. The colored beer enters a sedimentation apparatus in which the remaining 40% of the proteolytic enzyme preparation is previously placed.

Dark beer is biologically stabilized by tunneling or paid pasteurization. KEG beer is pasteurized during the filling process.

Dark beer is available bottled (in bottles, metal cans) or in bulk / in metal barrels or in KEG /.

The advantages of dark beer according to the invention are as follows.

Dark beer concentrate is used as the colorant / colorant of the beer, which influences its taste. Unlike the methods used in our country so far for coloring (mainly using sugarcane), this method of coloring / coloring with a dark beer concentrate does not lead to a change in the quality composition of the beer. Dark beer prepared by this method contains ingredients (malt, hops, yeast and water) that are traditional (classic) for brewing (the concentrate is produced by vacuum distillation of dark beer) and avoids the use of nonspecific additives (sugars). The color is very dark (at least 100 EMU units). The possibility of partial replacement of malt with unmalted barley has been created.

Examples of carrying out the invention

Example 1. Formulation composition for 1000 l of chilled beer must with the following components:

Light barley malt, kg -152 Hops, dosed on the basis of α-bitter acids, in mg / 1 100

Black / coffee / malt, in kg-20

Dark beer concentrate, in 1 -17 Unmalted barley, in kg-41

Amylolytic enzyme preparation / 1000 amylolytic strength /, in kg-0.06

Brewer's lower-fermenting yeast, kg-10

Brewer's lower-fermenting yeast, kg-10

The production also uses auxiliary materials for filtration / silica gel preparation - 1.2 kg, carbonation / carbon dioxide for drinking purposes - 5.0 kg / and stabilization of beer / proteolytic enzyme preparation 15 units proteolytic force / ml - 0.036 1 /. Dark beer of the above composition is produced by the single batch brewing method. One recipe mixer of the brewery mixes the whole recipe amount of unmalted ground barley and 25% / of the amount of barley / of malted ground barley and 25% / of the amount of barley / of malted shorts with water heated at 37 ° C. . A pause is made, after which the temperature of the mixture gradually rises. Breaks are carried out at 45 ° C, 51 ° C, 63 ° C and 72 ° C. Boil for 20 minutes. When the temperature of the barley / surrogate / mash begins to rise from 72 ° C to 100 ° C, mix the remaining malt short, ground black / coffee / malt and the dark beer concentrate / dark beer concentrate in the second mixer. can be dosed before, during or after filtration of the beer / water heated at 20 ° C. The prescription amount of amylolytic enzyme preparation is added.

After boiling the barley / surrogate / mustard, it is transferred to the second mixer and the temperature of the total mixture is set to 45 ° C. After a pause, the temperature was increased by pausing at 51 ° C, 63 ° C and 71 ° C for complete saccharification (iodine sample) and at 78 ° C when the total slurry was pumped into the filtration apparatus. The pumped malt slurry is allowed to stand for at least 20 minutes to settle the bran, and then the filtration of the sweet must begins. It is collected in the cooking apparatus of the brewery. The use of a buffer heel is not allowed. The washing of the malt bran is carried out with the heated water until the extract content of the total beer must in the brewery is 11.1% with a evaporation of at least 6%. the temperature rises to boiling point. Hop products, 80% of which are of the aromatic variety, are added once in boiling beer must 5 minutes after boiling. The total duration of the cooking process is 90 min. The hot hop must is left to stand for at least 10 minutes with the steam stopped for hot sludge to cross. The hot hops must be pumped into a Whirlpool apparatus or to a separator to separate the formed sludge. After standing, the clarified hot wort is transferred to a cooling vial at 6 ° C. The cooled wort is aerated with sterile air to an oxygen content of 6 mg / ί. The cooled, clarified and aerated beer must is fed into a clean disinfected fermentation apparatus. The fermentation of the beer must is carried out in a flow of 1% / 20 x 106 pieces. cells / ml of yeast second to fifth generation. The maximum fermentation temperature is 9 ° C. After reaching the apparent extract of 5.1% (measured with a pycnometer), a gentle cooling of the fermenting beer must begins, with a view to reaching a temperature of 5.0 ° C upon reaching the apparent extract of 3.3%. The cooled young beer is pumped into a clean and disinfected deposit machine with a well-grooved sling. The beer should contain 12 x 10 ^{in a} pc. cells / ml and 60% of the calculated amount of proteolytic enzyme preparation was placed in the deposit apparatus before being lowered. For the first 7 days, the beer is aged at 5.0 ° C to allow complete fermentation to a complete end, then cooled to 1 ° C and allowed to mature for at least 7 more days to bind carbon dioxide. Filtration of the aged beer is carried out with a kieselguhr and charge filter to achieve a clarity of 0.50 EMU units. The calculated amount of silica gel stabilizer is placed in the dosing unit of the kieselguhr filter together with the kieselguhr at the beer filtration itself. After filtration, the beer is carbonized. Before, during or after the filtration of the beer, a dark beer concentrate is fed to a stream of special dispensers to achieve the desired dark color - at least 100 EMU units. The colored beer enters a sedimentation apparatus in which the remaining 40% of the proteolytic enzyme preparation is previously placed. Dark beer is biologically stabilized by tunneling or paid pasteurization. KEG beer is pasteurized during the filling process.

Dark beer is available bottled / in bottles, metal cans / or in bulk / in metal barrels or KEG /.

Example 2. Formulation composition for 1000 l of chilled wort with the following components:

Light barley malt, kg-113

Hop products, dosed on the basis of α-bitter acids, in mg / 1-100

Black / coffee / malt, in kg- 20

Dark beer concentrate, 1-17

Munich type malt, in kg- 40

Unmalted barley, kg40

Amylolytic enzyme preparation 1000 amylolytic strength /, in kg 0.06 Brewer's lower-fermenting yeast -10

The production also uses auxiliary materials for filtration / silica gel preparation - 1.2 kg /, carbonation / carbon dioxide for drinking purposes -5.0 kg / and stabilization of beer / proteolytic enzyme preparation 15 units of proteolytic strength per ml - 0.036 1 /. Dark beer of the above composition is produced by the single batch brewing method. One recipe mixer of the brewery mixes the whole recipe amount of unmalted ground barley and 25% (relative to the amount of barley) of the malt meal with water heated to 37 ° C. A pause is made, after which the temperature of the mixture gradually rises. Breaks are carried out at 45 ° C, 51 ° C, 63 ° C and 72 ° C. Boil for 20 minutes. When the temperature of the barley / surrogate / mash begins to rise from 72 ° C to 100 ° C, mix the remaining amount of malt short, ground black / coffee / malt, dark beer concentrate / dark beer concentrate in the second mixer. can also be dosed before, during and after the filtration of the beer / and the milled Munich malt type with water heated to 20 ° C. The process was continued as indicated in Example 1.

Example 3. Formulation composition for 1000 l of chilled wort with the following components:

Light barley malt, kg-191

Hop products, dosed on the basis of α-bitter acids, in mg / 1-100

Black / coffee / malt, in kg- 20

Dark beer concentrate, 1-15

Brewer's lower-fermenting yeast, -10

The production also uses auxiliary filtration materials / silica gel preparation - 1.2 kg /, carbonation / carbon dioxide for drinking purposes 5.0 kg / and stabilization of beer / proteolytic enzyme preparation 15 units proteolytic strength of 1 - 0.036 1 /. The production of dark beer of the above composition is carried out by the infusion brewing method. One recipe mixer of the brewery mixes the recipe amounts of malleable 5 g meal, minced meal, black / coffee / malt and the dark beer concentrate / dark beer concentrate can be dosed before, during or after filtration of beer / water heated at 37 ° C. A pause is made, after which the temperature rises gradually. Pauses were performed successively at 45 ° C, 52 ° C, 63 ° C, and 72 ° C for complete saccharification (iodine sample) and at 78 ° C. The slurry is pumped into the filtration apparatus. The process was continued as indicated in Example 1.

Example 4. Formulation composition for 1000 I chilled beer must with the following components:

Light barley malt, kg -152 Hop products, metered based on α-bitter acids, in mg / l -100 Black / coffee / malt, kg - 20 Dark beer concentrate, in 1 -15 Munich malt type, kg -40 Lower-fermenting breweries yeast -10 They are also used in production

as well as auxiliary materials for filtration 3θ / silica gel -1.2 kg /, carbonation / carbon dioxide for drinking purposes - 5.0 kg / and stabilization of beer / proteolytic enzyme preparation 15 units proteolytic strength per ml 0.036 1 / .Production of dark beer with said composition is infused by the infusion method. One recipe mixer of the brewery mixes the recipe amounts of malt meal, meal black / coffee / malt, concentrate of 40 beers of dark beer / concentrate of dark beer can be dosed before, during or after filtration of the milled Munich malt malt with water heated to 37 ° C. Pause after which the temperature rises gradually. Pauses were performed successively at 45 ° C, 52 ° C, 63 ° C, and 72 ° C for complete saccharification (iodine sample) and at 78 ° C. The slurry is pumped into the filtration apparatus. The process was continued as described in Example 1.

The organoleptic and physico-mechanical characteristics of the dark beer according to the invention are as follows.

Organoleptic indicators; malt caramel flavor; pleasant, slightly caramel taste; harmonious bitterness; good sharpness; high and durable foam; very dark color.

Physical-mechanical indicators: Reduced extract content holding, in% 11.4-12.0 Alcohol content, % pp and% vol S3.50 and> 4.44 Apparent fermentation degree, in% > 73.0 Carbon content dioxide, in% m. > 0.45 Clarity, in EMU units 0.5-1.0 Color, EMU units S100 pH 4.1-4.7 Bitter substances, c bitter units for 1 23-28 Effervescence, cm / min 4 / 3.5 Durability, in days: bottled > 90 in the KEG > 30 in ordinary casks S10

Claims

Claims (5)

Claims 1. Dark beer produced on the basis of malt, black / coffee / malt, hops or hop products and brewer's yeast, characterized in that it further comprises a concentrate of dark beer, and optionally non-malted barley, such as the components are in the following quantities given for the production of 10001 chilled wort: light barley malt OT113flol91kg; hop products, dosed on the basis of α-bitter acids 100 mg / Ι; black / coffee / malt up to 20 kg; dark beer concentrate from 15 to 20 l; Munich type malt up to 40 kg; unmalted barley, up to 41 kg; amylolytic enzyme preparation / 1000 amylolytic strength / up to 0.06 kg; brewer's lower-fermenting yeast 10 kg, / Sacch. carisbergcnsis /. Beer according to claim 1, characterized in that the concentrate is dark beer is obtained by vacuum distillation of dark beer. 3. Method for the production of dark beer by brewing for saccharification, saponification, clarification and cooling of the must, fermentation, fermentation and maturation of the young beer, filtration, carbonation, stabilization, bottling and pasteurization, characterized in that the brewing is carried out by the single-batch or infusion method, by dosing the feedstocks into the mixer and gradually increasing the temperature with breaks at 37 ° C, 45 ° C, 50-52 ° C, 62-64'C, 70-72 ° C and 78 ° C, after which the sweet must is filtered and filtered is washed malt bran until the extract content of the wort 10.4-11.2% ohmelyava on the basis of 100 mg / Ι αgorchivi acid, clarified and cooled to 6 ° C; fermented at a maximum temperature of 9 ° C and upon reaching the apparent extract 5.0-5.2% begins cooling the fermenting beer must with a view to reaching a temperature of 4.5-5.0 ° C upon reaching the apparent extract 3.2-3.4%; maturing in deposit machines for 7 to 10 days at a temperature of 4,55,0 ° C and at least 7 days at a temperature of 0-1 ° C; dark beer filtration and stabilization by adding a dark beer concentrate at the stage of the brewing process and / or before, during or after the filtration of the aged beer. 4. The method according to claim 3, characterized in that for the single-batch cooking, the whole amount of unmalted ground barley and 25% (relative to the amount of barley) of malted meal with water heated to 37 ° are mixed into one mixing vessel. C, and after a pause, the temperature of the mixture gradually rises by pausing at 45 ° C, 50-52 ° C, 62-64 ° C and 72 ° C, boiling for 20 min, after which the temperature of the barley mash rises from 72 ° C to 100 ° C and the remaining amount of malt is dosed and mixed in the second mixing apparatus 5 meal, ground black / coffee / malt and / or dark beer concentrate and Munich-type malt malt with water heated to 20 ° C, add amylolytic enzyme preparation / 1000 units. 10 amylolytic power (and after boiling the barley surrogate), it is transferred to the second mixing apparatus, where the temperature of the total mixture is set at 45 ° C and after a break it rises to 15 78 ° C, with breaks at 50-52 ° C, 63-64 ° C, 70-72 ° C and 78 ° C. Method according to claim 3, characterized in that the infused malt, the milled black / coffee / malt and / or the dark beer concentrate and the Munich malt malt meal are dosed in the infusion mix20 for brewing by infusion. mixed with water heated to 37 ° C and after the break the temperature of the total mixture rises 25 gradually, pausing for sugaring at 45 ° C, 52 ° C, 63-64 ° C, 70-72 ° C and at 78 ° C. Literature 1. Bulgakov, N., Veselov, I., et al., “Spra- 30 Bulletin on malt and beer production, Moscow, 1962. 2. Jean De Clerck, “Lehrbuch der Brauerei” Band 1, Berlin 1964. 3. Kunze, W., “Technologie Brauer und 35 Maelzer ”, Leipzig, 1975. Publication of the Patent Office of the Republic of Bulgaria 1113 Sofia, 52-B Dr. GM Dimitrov Blvd. Expert: M. Mineva Editor: V. Altavanov Cf. No. 39779 Circulation: 40 MB