GB1121017A - New brewing process and adjunct - Google Patents
New brewing process and adjunctInfo
- Publication number
- GB1121017A GB1121017A GB4770266A GB4770266A GB1121017A GB 1121017 A GB1121017 A GB 1121017A GB 4770266 A GB4770266 A GB 4770266A GB 4770266 A GB4770266 A GB 4770266A GB 1121017 A GB1121017 A GB 1121017A
- Authority
- GB
- United Kingdom
- Prior art keywords
- grain
- range
- temperature
- pregelatinized
- barley
- 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
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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
A brewing adjunct is produced by selecting a suitable cereal grain, steeping the grain in water at a temperature in the range of 50 DEG F. to 190 DEG F. until its moisture content is increased to more than 22%, preferably to approximately 42%, cooking the steeped grain at a temperature in the range of 200 DEG F. to 220 DEG F. for a period of 5 to 30 minutes, drying the cooked grain at a temperature in the range of 110 DEG F. to 220 DEG F. until the moisture content is in the range of 7% to 11%, and granulating the grain. The cereal employed may be rye, barley, wheat, maize, milo or sorghum; in the case of barley, the kernel is dehusked before the grain is steeped. According to preferred procedures, 1/2 -2% of sodium bisulphite is added to the steeping water, the dried grain is cured at a temperature in the range 170 DEG F. to 210 DEG F. for 180 to 20 minutes, and the dried and cured grain is debranned, removing more than 10% of the total weight of the grain, and granulated in course and fine grinds based on the U.S. Standard No. 20 sieve. The pregelatinized grain adjunct produced is blended with high a - amylase malt (as distinct from brewer's malt) so that the blend includes 30% - 70% high a - amylase malt, less than 45% maize grits (or corn syrup), less than 15% pregelatinized rye grain and less than 40% pregelatinized barley grain, the blend is mashed until substantially all of the available starches contained therein are converted to fermentable sugars, the wort is drawn from the mash and boiled until substantially all of the enzymes therein are deactivated, and the boiled wort is cooled and fermented. Reference is made to the addition to beer of gum arabic, algin derivatives and cobalt compounds as foam aids.ALSO:A brewing adjunct is produced by selecting a suitable cereal grain, steeping the grain in water at a temperature in the range of 50 DEG F. to 190 DEG F. until its moisture content is increased to more than 22%, preferably to approximately 42%, cooking the steeped grain at a temperature in the range of 200 DEG F. to 220 DEG F. for a period of 5 to 30 minutes, drying the cooked grain at a temperature in the range of 110 DEG F. to 220 DEG F. until the moisture content is in the range of 7% to 11%, and granulating the grain. The cereal employed may be rye, barley, wheat, maize, milo or sorghum; in the case of barley, the kernel is dehusked before the grain is steeped. According to preferred procedures, 1/2 %-2% of sodium bisulphite is added to the steeping water, the dried grain is cured at a temperature in the range 170 DEG F. to 210 DEG F. for 180 to 20 minutes, and the dried and cured grain is debranned, removing more than 10% of the total weight of the grain, and granulated in course and fine grinds based on the U.S. Standard No. 20 sieve. The pregelatinized grain adjunct produced is blended with high a -amylase malt (as distinct from brewer's malt) so that the blend includes 30%-70% high a -amylase malt, less than 45% maize grits (or corn syrup), less than 15% pregelatinized rye grain and less than 40% pregelatinized barley grain, the blend is mashed until substantially all of the available starches contained therein are converted to fermentable sugars, the wort is drawn from the mash and boiled until substantially all of the enzymes therein are deactivated, and the boiled wort is cooled and fermented. Reference is made to the addition to beer of gum arabic, algin derivatives and cobalt compounds as foam aids.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US50415265A | 1965-10-23 | 1965-10-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1121017A true GB1121017A (en) | 1968-07-24 |
Family
ID=24005070
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB4770266A Expired GB1121017A (en) | 1965-10-23 | 1966-10-24 | New brewing process and adjunct |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE1517804A1 (en) |
GB (1) | GB1121017A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020055235A1 (en) * | 2018-09-10 | 2020-03-19 | Heineken Supply Chain B.V. | Foam stability |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3927315A1 (en) * | 1988-08-25 | 1990-07-12 | Thurn & Taxis Brauerei | Beer prodn. from wort - obtd. by mashing rye, opt. mixed with other malt |
DE3828786C1 (en) * | 1988-08-25 | 1989-10-12 | Fuerstliche Brauerei Thurn Und Taxis Regensburg Gmbh, 8400 Regensburg, De |
-
1966
- 1966-10-21 DE DE19661517804 patent/DE1517804A1/en active Pending
- 1966-10-24 GB GB4770266A patent/GB1121017A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2020055235A1 (en) * | 2018-09-10 | 2020-03-19 | Heineken Supply Chain B.V. | Foam stability |
Also Published As
Publication number | Publication date |
---|---|
DE1517804A1 (en) | 1970-01-22 |
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