GB1177475A - Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour. - Google Patents

Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour.

Info

Publication number
GB1177475A
GB1177475A GB319768A GB319768A GB1177475A GB 1177475 A GB1177475 A GB 1177475A GB 319768 A GB319768 A GB 319768A GB 319768 A GB319768 A GB 319768A GB 1177475 A GB1177475 A GB 1177475A
Authority
GB
United Kingdom
Prior art keywords
mash
range
wort
malt
water
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
GB319768A
Inventor
Charles Gluek
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 GB319768A priority Critical patent/GB1177475A/en
Publication of GB1177475A publication Critical patent/GB1177475A/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
    • 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
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/002—Brewing water

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)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

1,177,475. Malt liquor. C. GLUEK. Jan.22, 1968, No.3197/68. Heading C6E. A process for the manufacture of a malt liquor having an alcohol content in the range of from 3À2 to 5% by weight and a sacchanometer indication by Plato of less than 0À6%, involves preparing a cooker mash from malt, cereal products and water, and liquefying the starches in the cooker mash; preparing a main mash from malt and water, heating the main mash to extract soluble proteins and then further heating to a temperature in the range of from 42‹ to 45‹R, withdrawing from the main mash at the same temperature an infusion liquid (containing maltase, diastase and proteinases) in an amount of, at most, 1% by volume of the total product to be brewed; mixing together the boiling cooker mash and the main mash to obtain a temperature in the range of from 50‹ to 54‹ R; withdrawing and boiling the wort from the mash mixture with some of the infusion liquid and adding hops and brewing sugar; cooking the wort to a temperature in the range of from 8‹ to 10‹R and adding at least half of the total infusion liquid; fermenting the wort for 13-18 days and during the fermentation adding a further small quantity of the infusion liquid and mixing the wort with brewing water, the volume ratio of brewing water to wort being in the range of from 0À3:1 to 0À875:1, and simultaneously adding a small quantity of an emulsifier. The brewing water is spring water which is substantially free from lime, iron oxides and other impurities and has a pH in the range 4À2-5À5. Emulsifiers: Gum Arabic, guar and Irish moss extract, also mono- and diglycerides. Liquid chill proof, commercial foam builder, liquid hop extract and malt colouring may be included. The product may be carbonated.
GB319768A 1968-01-22 1968-01-22 Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour. Expired GB1177475A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB319768A GB1177475A (en) 1968-01-22 1968-01-22 Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB319768A GB1177475A (en) 1968-01-22 1968-01-22 Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour.

Publications (1)

Publication Number Publication Date
GB1177475A true GB1177475A (en) 1970-01-14

Family

ID=9753791

Family Applications (1)

Application Number Title Priority Date Filing Date
GB319768A Expired GB1177475A (en) 1968-01-22 1968-01-22 Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour.

Country Status (1)

Country Link
GB (1) GB1177475A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010057030A2 (en) * 2008-11-14 2010-05-20 Cargill, Incorporated Beer-type beverages

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010057030A2 (en) * 2008-11-14 2010-05-20 Cargill, Incorporated Beer-type beverages
WO2010057030A3 (en) * 2008-11-14 2011-03-03 Cargill, Incorporated Beer-type beverages

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