DE722300C - Process for the production of a light caramel malt for top-fermented beers - Google Patents

Process for the production of a light caramel malt for top-fermented beers

Info

Publication number
DE722300C
DE722300C DER109020D DER0109020D DE722300C DE 722300 C DE722300 C DE 722300C DE R109020 D DER109020 D DE R109020D DE R0109020 D DER0109020 D DE R0109020D DE 722300 C DE722300 C DE 722300C
Authority
DE
Germany
Prior art keywords
malt
production
beers
fermented beers
light caramel
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DER109020D
Other languages
German (de)
Inventor
Otto Rahn
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DER109020D priority Critical patent/DE722300C/en
Application granted granted Critical
Publication of DE722300C publication Critical patent/DE722300C/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Description

Verfahren zur Herstellung eines hellen Karamelmalzes für obergärige Biere Es ist bereits bekannt, Karamelmalz durch Erwärmen von mit - Wasser angefeuchtetem Darrmalz bis zur genügenden Verzuckerung und anschließendes Rösten herzustellen. Bei diesem bekannten Verfahren wird das Darrmalz vor seiner Erwärmung erst längere Zeit eingeweicht oder auf andere Weise, z. B. durch reichliches Bespritzen, dem Einfluß des Wassers ,ausgesetzt, um dem Darrmalz den nötigen Wassergehalt zu geben.Process for the production of a light caramel malt for top-fermented Beers It is already known to make caramel malt by heating it with - moistened with water Produce skimmed malt until it is sufficiently saccharified and then roasted. In this known method, the kiln malt is only longer before it is heated Time soaked or otherwise, e.g. B. by copious spraying, the Influence of the water, exposed to give the kiln malt the necessary water content.

Die Erfindung betrifft nun ein Verfahren zur Herstellung eines hellen Karamelmalzes für obergärige Biere, welches bezweckt, solchen Bieren, namentlich Malzbieren, einen besonderen malzaromatischen Geschmack zu verleihen, und zwar dadurch, daß in der Spelze des Malzes Umwandlungen hervorgerufen werden, welche dem Bier diese besondere Note geben. . Das erfindungsgemäße Verfahren besteht darin, daß man das fertige Darrmalz unmittelbar nach dem Zusatz des Wassers unter dauerndem Rühren, zweckmäßig in an sich bekannter Weise stufenweise bis zur genügenden Verzuckerung, erwärmt, worauf man es unter fortgesetztem Rühren in ebenfalls an sich bekannter Weise, zweckmäßig unter stufenweiser Erhöhung der Temperatur, röstet und abkühlt.The invention now relates to a method for producing a light Caramel malts for top-fermented beers, which aims to produce such beers, in particular Malt beers to give a special malty aromatic taste by, that transformations are produced in the husk of the malt which are in the beer give that special touch. . The inventive method consists in that the finished Darrmalz immediately after the addition of the water under permanent Stirring, expediently in a manner known per se, gradually until the saccharification is sufficient, heated, whereupon it is also known per se, with continued stirring Way, expediently by gradually increasing the temperature, roasts and cools.

Das Verfahren wird z. B. in folgender Weise ausgeführt: Man füllt die Malztrommel, z. B. Farbmalztrommel, ungefähr bis zu drei Vierteln ihres Inhaltes mit möglichst hellem Darrmalz, gießt einige Liter Wasser dazu, so daß alle Körner. naß werden, schließt die Trommel. und dreht über gelindem Feuer ununterbrochen. Hierbei ist dafür zu sorgen, daß die Temperatur im Inneren der Trommel innerhalb 45 Minuten auf etwa 55 bis 56°C gebracht wird.The method is e.g. B. carried out in the following way: One fills the malt drum, e.g. B. color malt drum, approximately up to three quarters of its content with the lightest possible dry malt, pour a few liters of water so that all the grains. get wet, the drum closes. and turns continuously over a mild fire. Care must be taken to ensure that the temperature inside the drum is brought to about 55 to 56 ° C within 45 minutes.

Nun erwärmt man vorsichtig auf ungefähr 68 bis 70° C, indem man die Trommel öfters vom Feuer nimmt und wieder über dasselbe bringt. Man hält so lange auf dieser Temperatur, bis das Malz genügend verzuckert ist.Now carefully heat to about 68 to 70 ° C by turning the Often takes the drum off the fire and brings it over again. You last so long at this temperature until the malt is sufficiently saccharified.

Hierauf läßt man die Temperatur auf annähernd 75 bis 88° C steigen und beginnt nun mit dem Rösten des Malzes. Solange sich hierbei Wasserdämpfe entwickeln, mu ß die Trommel öfters vom Feuer genommen und wieder über dasselbe gesetzt werden, damit das Malz keine Farbe fängt.The temperature is then allowed to rise to approximately 75 to 88 ° C and now begins toasting the malt. As long as water vapors develop, the drum has to be taken from the fire and placed over it more often, so that the malt does not catch any color.

Man heizt auf etwa i io bis t25° C, hält diese Temperatur ungefähr 2 Stunden unter steter Beobachtung, -ob keine Zufärbung des Malzes eintritt, entleert sodann die Trommel und kühlt rasch ab.The temperature is raised to around 10 to t 25 ° C, and this temperature is maintained approximately 2 hours under constant observation, -whether no coloration of the malt occurs, emptied then the drum and cools down quickly.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung eines hellen Karamelmalzes für .ob.ergärige Biere durch Erwärmen von mit Wasser angefeuchtetem Darrmalz bis zu genügender Verzukkerung und anschließendes Rösten, dadurch gekennzeichnet, daß das Darrmalz unmittelbar nach dem Zusatz des Wassers unter dauerndem Rühren in an sich bekannter Weise, zweckmäßig bei stufenweiser Erhöhung der Temperaturen, verzuckert und geröstet wird. PATENT CLAIM: Process for the production of a light caramel malt for .ob. Fermented beers by heating skimmed malt moistened with water until sufficient saccharification and subsequent roasting, characterized in that the skimmed malt immediately after the addition of the water with constant stirring in a manner known per se, It is useful when the temperature is gradually increased, saccharified and roasted.
DER109020D 1940-12-25 1940-12-25 Process for the production of a light caramel malt for top-fermented beers Expired DE722300C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DER109020D DE722300C (en) 1940-12-25 1940-12-25 Process for the production of a light caramel malt for top-fermented beers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DER109020D DE722300C (en) 1940-12-25 1940-12-25 Process for the production of a light caramel malt for top-fermented beers

Publications (1)

Publication Number Publication Date
DE722300C true DE722300C (en) 1942-07-07

Family

ID=7421715

Family Applications (1)

Application Number Title Priority Date Filing Date
DER109020D Expired DE722300C (en) 1940-12-25 1940-12-25 Process for the production of a light caramel malt for top-fermented beers

Country Status (1)

Country Link
DE (1) DE722300C (en)

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