CS267412B1 - A method for producing wheat beer - Google Patents

Abstract

The process of brewing refers to the method of producing bottom-fermented wheat beer, the essence of which is to prepare a wort with a concentration of 7 to 13% by weight using 20 to 60% by weight of Czech malt, 30 to 70% by weight of wheat malt and 0. to 30% by weight of refined sugar, by an infusion boiling process in which the temperatures of 37°C, 50°C, 63°C and 70°C are emphasized by delays, while the mash temperature is 70 to 75°C. The wort is first boiled for 15 to 30 minutes without hops and then for 75 to 120 minutes. with hops, hop preparation, or a combination thereof, after which the wort is cooled to a temperature of 13 to 17° C, aerated and fermented with 0.5 to 1 liter of bottom yeast / hl, allowed to ferment from 75 to 80 4, barreled at 12 to 16 Ca, 5 to 10 4 volumes of fermented wort are added and the post-fermentation is carried out for a period of 5 to 10 days at a temperature of 10 to 14° C and for a period of 14 to 21 days at a temperature of 0 to 4° C, after which the post-fermented beer is optionally filtered and/or

Description

The invention relates to bottom-fermented wheat beer. Currently, wheat beers are produced worldwide using upper yeast strains. In operating conditions, the simultaneous application of upper and lower yeast strains in one operation increases the risk of mutual mixing and thus serious complications with the quality of beer. The upper strains of yeast have a temperature optimum of their activity at temperatures of 15 to 25 ° C, so at low temperatures common in the conditions of Czechoslovak breweries 7tj. below 10 ° C7 they significantly reduce their activity, which results in insufficient fermentation intensity.

The above-mentioned disadvantages of the application of the upper yeast strains are eliminated by the proposed technological procedure using the lower yeast strains. The essence of this procedure lies in it. that for the preparation of wort with a concentration of 7 to 13 wt. uses 20 to 60 masses of Czech malt. 30 to 70% by weight of wheat malt and 0 to 5% by weight of refined sugar. The wort is prepared by infusion. in which the acid-forming temperature of 37 ° C is emphasized by the delays. temperature 50 ° C. a lower sugar-forming temperature of 63 ° C and a saccharification temperature of 70 ° C, the mashing temperature being 70 to 75 ° C. The wort is first boiled for 15 to 30 minutes without hops, hops are added. or a hop preparation, or a combination of both, and the total time of the hop plant is 90 to 120 minutes. The wort is cooled to a fermentation temperature of 13 to 17 ° C, aerated and fermented with a dose of 0.5 to 1 liter of the lower yeast strain per 1 hl, left to ferment from 75 to 80. 5 to 10% of fermented wort at the ring stage.

Final fermentation and final treatment is possible in three variants: - final fermentation in bottles - final fermentation in a tank and bottling without filtration - final fermentation in a tank with subsequent filtration and bottling The first phase of final fermentation - in all variants - is warm at 10 to 14 ° C for 5 to 10 days, the subsequent 2nd phase for 14 to 21 days is cold at 0 to 4 ° C. Unfiltered yeast beer is shipped immediately after bottling. The finished beer can be seasoned with common flavors and aromas

The advantages of this technological process is that it can be applied in all MS. breweries without the risk of mixing top and bottom fermentation yeasts and subsequent negative effects on beer quality.

Other advantages of the proposed technological process in comparison with the production of Czech-type beer are: - saving of malting barley as a substitute for the use of wheat

- reduced dose of hops ^- by 25 to 50 & without affecting the balance of taste

- energy savings in the brewery of 40 to 50% using the infusion brewing process compared to the two-mouth process

- energy savings of cooling during fermentation at temperatures of about 15 to 20 ° C compared to 6 to 10 ° C in conventional production

- reduction of capacity requirements for cellar and lager cellar by 50

CS 267412 Bl

Example '

Technological process of wheat beer production in Gambrinus brewery

Sprinkling ^: Czech malt refined wheat malt sugar 2400 kg 2400 kg 500 kg Hops: hop 26 kg hop. extract 1 • 7 4 kg

The initial wort concentration is 12% by weight.

Cooking procedure: Wipe into 37 ° C warm water, spray volume is 210 hi and leave a delay of 30 minutes. The entire volume is then transferred to a mash pan and reheated at a rate of 1 ° C / min. to 50 ° C. After a 30 minute delay, the entire work is heated to 63 ° C and a 60 minute delay is included. It is saccharified at 70 ° C, the mashing temperature is 75 ° C and left to rest for 30 minutes.

Chrnelovar:

The total time of the hop plant is 120 minutes, of which the first 15 minutes the wort is cooked without hops. Hops are made three times;

1 / whole dose of hop extract + 40% hops - 15 minutes after boiling

2/40% hops 60 minutes after boiling

3/20% hops 15 minutes before the end of the hop plant

Cooling - after removal of bitter kalfl, the wort is cooled on countercurrent plate coolers to a temperature of 14 to 16 ° C

Main fermentation - a dose of dense bottom yeast V 96 is 0.6 L / hl fermentation temperature 14 to 16 ° C max. temperature 21 ° C cask temperature 12 to 14 ° C fermentation during the trial 75 to 80 % ring 5 to 10% ring 12% wort

Fermentation - always takes place in 2 stages:

1st week at 10 to 14 ° C and subsequent 14 to 21 days at 0 to 4 ° C. Fermentation can be carried out both in a lager tank and directly in bottles. When fermented in a lager tank, the beer is either filtered, stabilized, saturated with CO2 and bottled, or shipped unfiltered, bottled or keged. When fermented in bottles, 2 temperate warehouses / 10 to 14 ° C resp. 0 to 4 ° CZ and the beer is sold after 21 days with yeast sediment 1 yeast in suspension. Natural aromatic essences can be added to the overpressure tank for overall tuning of sensory quality.

CS 267412 Bl

Filtration, bottling and stabilization - filtration It is a two-stage diatomaceous earth + EK filter. After filtration, the beer is saturated with CO 2 and bottled and pasteurized the next day. The following stabilization is recommended for export purposes. 49 / hl tannin at a barrel of 80 g / hl Kostrosorb at filtration, 40 g / hl Amidap or Polyclar, by means of a stabilizing filter. 3 g / hl ascorbic acid into a pressure tank.

Claims (4)

A process for the production of wheat beer, characterized in that wort having a concentration of 7 to 13% by weight is prepared using 20 to 60% by weight of Czech malt, 30 to 70% by weight of wheat malt and 0 to 30% by weight of refined sugar, by an infusion brewing process. in which the temperatures of 37 ° C, 50 ° C, 63 ° C and 70 ° C are emphasized by delays, the mashing temperature being 70 to -75 ° C. The wort is first boiled for 15 to 30 minutes without hops and then for 75 to 120 minutes with hops, hop preparation or a combination thereof, after which the wort is cooled to 13 to 17 ° C, aerated and fermented with 0.5 to 1 liter of lower yeast. hl, allowed to ferment from 75 to 80 barrels at 12 to 16 ° C and 5 to 10% by volume of fermented wort is added and the fermentation is carried out for 5 to 10 days at a temperature of 10 to 14 ° C and for 14 to 21 days at a temperature of 0 to 4 ° C, after which the optionally fermented beer is filtered and / or flavorings are added. 2. The method according to item 1, characterized in that the young beer is fermented in bottles. 3. The method according to item 1, characterized in that the fermented beer in the tank is shipped without filtration in bottles or transport barrels. 4. The method according to item 1, characterized in that natural fruit essences are used as flavorings.