GB962286A - Process for producing a boiled malt wort - Google Patents

Process for producing a boiled malt wort

Info

Publication number
GB962286A
GB962286A GB1571862A GB1571862A GB962286A GB 962286 A GB962286 A GB 962286A GB 1571862 A GB1571862 A GB 1571862A GB 1571862 A GB1571862 A GB 1571862A GB 962286 A GB962286 A GB 962286A
Authority
GB
United Kingdom
Prior art keywords
wort
malt
boiled
producing
hops
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
GB1571862A
Inventor
Peter Blum
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.)
Falstaff Brewing Corp
Original Assignee
Falstaff Brewing Corp
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 Falstaff Brewing Corp filed Critical Falstaff Brewing Corp
Priority to GB1571862A priority Critical patent/GB962286A/en
Publication of GB962286A publication Critical patent/GB962286A/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
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/20—Boiling the beerwort
    • C12C7/205—Boiling with hops
    • 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
    • C12C7/28—After-treatment, e.g. sterilisation
    • C12C7/287—Treating beerwort with hopextract

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

In producing wort, an adjunct mash containing starch is added to a malt mash prepared from a finely ground malt flour, and the mixed mashes and heated, e.g. at 160-163 DEG F., to correct the starch, and then boiled, e.g. for one-quarter to one hour, without any prior filtration, thereby permitting the process to be carried out in a single vessel. The liquid wort and residues are then separated, e.g. by filtration, and the residues are sparged with hot water. Hops or a hop extract may be added during boiling or the filtered wort may be reboiled with hops. The hopped wort may be cooled and fermented to produce beer. Malt extract and malt liquor may be produced from boiled wort which has not been hopped.
GB1571862A 1962-04-25 1962-04-25 Process for producing a boiled malt wort Expired GB962286A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1571862A GB962286A (en) 1962-04-25 1962-04-25 Process for producing a boiled malt wort

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1571862A GB962286A (en) 1962-04-25 1962-04-25 Process for producing a boiled malt wort

Publications (1)

Publication Number Publication Date
GB962286A true GB962286A (en) 1964-07-01

Family

ID=10064237

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1571862A Expired GB962286A (en) 1962-04-25 1962-04-25 Process for producing a boiled malt wort

Country Status (1)

Country Link
GB (1) GB962286A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2181450A (en) * 1985-10-12 1987-04-23 Scottish & Newcastle Breweries Making wort of low fermentability
CN111263805A (en) * 2017-08-25 2020-06-09 阿里奥制药有限公司 Method for producing polyphenol composition from barley malt

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2181450A (en) * 1985-10-12 1987-04-23 Scottish & Newcastle Breweries Making wort of low fermentability
GB2181450B (en) * 1985-10-12 1989-09-13 Scottish & Newcastle Breweries Method of making a wort of low fermentability
CN111263805A (en) * 2017-08-25 2020-06-09 阿里奥制药有限公司 Method for producing polyphenol composition from barley malt

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