GB1321009A - Continuous manufacture of beer wort - Google Patents

Abstract

1321009 Producing wort FORSCHUNGSINSTITUT FUR DIE GARUNGSINDUSTRIE ENZYMOLOGIE UND TECHNISCHE MIKROBIOLOGIE 27 May 1971 17416/71 Heading C6E A method of continuously manufacturing beer wort using, in addition to malt, a large quantity (greater than 40%) of raw grain, comprises the steps of finely crushing the raw grain, hot mashing the crushed raw grain at 70‹ to 90‹C. with the addition of one or more liquefying enzymes, processing the mashed raw grain at 140‹ to 165 ‹C. under pressure by the direct injection of steam, cooling the mash so produced and combining it with malt mash which has been produced by mixing finely crushed malt with water, adding to the combined mash obtained, at a temperature of about 50‹C., an amylase-glucanase enzyme preparation, subjecting the combined mash in continuous flow to the process stages of maltose formation and final saccharification, the requisite temperature increases being produced by intervening heat exchanges, separating the wort from the spent grain by centrifugal sparging, boiling the wort in a reaction tube system under pressure at a temperature of 160‹ to 120‹C for time of 0À5 to 10 minutes by the direct injection of steam into the wort, the uncondensed fraction of the steam introduced serving to remove volatile impurities from the boiling wort, expanding the boiled wort into an expansion vessel whereby spontaneous steam bubble formation takes place, and cooling the expanded wort. Hop extract may be added to the heated wort or prior to heating it, or may be added in a suitable form to the cold wort at a later stage of beer production.