DE411363C - Process for making beer - Google Patents

Description

Method of making beer. It is a method of manufacture known from beer, whereby as far as possible the hulled malt becomes completely fine Grind flour, digest the flour with distilled water and peptonize that Mash after the usual saccharification and possible boiling after introducing the During the leaching process, the spent grains fall in a known manner under vacuum almost Purified while boiling hot, re-peptonized and added sugar, and the bare seasoning then finite hop extract is boiled for a short time to kill the diastase. This was made by cold leaching and sparging with distilled water and pressing of hops and filtration, the risk of infection from the air in: in As is known, from the hot purification held on and the exhaust steam from Lauter tun and the brewing pan as well as the smooth water in itself known way to preserve the aroma or extract when digesting the malt flour and hops are also used.

It has now been found that by boiling the leaching sloping hops with the mash lost most of the hop aroma. In addition, the spent grains swallowed a good part of the hop bitters and gave it no longer ago. In order to counter these disadvantages to some extent, there were larger ones Hop quantities required, which made the process more expensive. These 2,, eighth parts to remedy, is the purpose of the present invention.

The same essentially consists in the case of the one described at the beginning Process for making Malt Mehlinaische beer prior to boiling and lautering: i do not ground the spent grains of the same brew, but add those spent grains, "-Which when boiling the entire amount of vo: i for about tj to 20 minutes fresh hops with the wort of the previous brew or while passing through the latter by the fresh hops while maintaining a temperature of approximately roo ° C.

It is now known, however, that after the hops have been boiled out spent hops obtained in the usual brewing process with the finished mash of the next brew together in the lauter tun and so leach out. The purpose of this measure is to thoroughly leach out the bitter substances in the hop spent grains for the purpose of complete recovery of the unintentional by incomplete leaching any substances remaining when the previous brew was boiled. Further has already been suggested for the same purpose, the spent grains of the previous one the usual time to add brew to the mash in the mash pan in order to extract the hop resins and bitter substances as completely as possible.

In contrast, in the present Cases: the spent grains of the previous brew are added to the mash in the mash pan, at the start of cooking with the main purpose, the protein bodies of the malt, so far they are to be excreted, to precipitate and thereby the formation of flakes so-called breakage), which is then caused by the clarification of the fine grist not only as a maintainer of the porosity of the spent grains cake, but also as a filter material serves to achieve a fiery flavor. In addition, however, the bitter substances are also used the spent grains pulled out, but, and in it the lower part is opposite the above-mentioned, known method, in the previous Sucl of the hops intentionally is only boiled for such a short time (15 to 20 minutes) that one more time is required for the precipitation the protein body has a sufficient amount of resin and tannic acid in the spent hops.

The procedure is roughly carried out in the following way: The entire Fresh hops from a brew are added to the wort when it starts to boil, for example Cooked with her for 15 to 20 minutes, then when so-called whipping in the hop egg caught, kept in cold water overnight and the mash of the following Sudes added at the start of cooking.

So the hops are now making two brews, the first when boiling the wort, the second during the mash boiling of the following brew as well as the whole thing attached to it subsequent clarification.

This has the following advantages: i. While so far to Achieving the aroma in beer only a fraction of the hops (hop extract) Adds before whipping (for boiling of only 10 to 15 minutes), is now this effect is increased without loss of hop extract by using the whole hop mengo : The short cooking process (15 to 20 minutes) is subjected to the wort and the other The extraction of the extract that is still present is reserved for the next brew.

2. By using the hops in the suggested manner two brews find the greatest possible extraction of what is necessary for the beer contained therein Substances instead, so that about 5 kg of hops can be saved per 100 hectoliters of cast wort.

Switches when using a small, heatable hop lauter tun the same between the malt lauter tun and the brewing pan (- if the wort comes first should run into the brewing pan) or between the malt lauter tun and beer cooler (if drain immediately after the latter is desired), fill it with the entire fresh Hops and lets the whole wort run through, the temperature being close to 100 ° C is held. The not yet completely exhausted after the purification Hops spent grains are then used for the next brew.

Claims (1)

PATENT APPLICATION: Process for the production of beer from flour by As far as possible husked malt and using hops from the previous one Sudes, characterized in that the malt flour mash before cooking and lautering Hops spent grains are added, which takes about 15 to 20 minutes to cook the total amount of fresh hops with the wort of the previous brew or with Passing the latter through the fresh hops while maintaining a temperature of almost 100 ° C.