LT4075B - Composition for light beer - Google Patents

Abstract

Invention applies to the beer industry, i.e. ingredient recipes that are used for beer production. The invention aims to improve the beers flavour and its physical and sensual properties. The beers composition consists of barley malt, such as bitter substances as non-malt additions - rice and water. Component dry substances in percent make up: barley malt - 95 %, rice - 5 %, hot mash bitter substance norm (g/dale) retrieved from hops - 1.30.

Description

The invention relates to the brewing industry, i.e. ingredients for recipes used in beer making.

Various methods of making beer and its recipes are well known. For example, in the Russian patent dated 05.05.10

No. 1723110, ONLY® C12C3 / 00, describes a method of brewing with barley malt, bitter hops, water, and corn and oats as non-malt additives. Barley, peas are widely used as additives. In the Russian patent 1392.12.30

No. 1785525, ONLY ³ C12C9 / 00 describes a method of brewing, wherein the dry additives used are about 1OS of the total amount of beer. However, the use of these additives and their amount in beer alters the properties of the beer for longer periods of time, ie causing it to settle. and changes its color ..

The object of the invention is to prepare a composition of beer ingredients which not only gives the beer good taste properties, but also gives it a beautiful, light, color., High, and stable, foam.

This object is achieved by introducing into a composition consisting of barley malt, a bitter substance, vanLT 4075 B non-malted additive. - rice, with a dry matter content of:

barley malt 957-, non-malt additive rice 57.

Bitter content of hops in g / part of hot must 1.30.

Raw material consumption per 1000 parts of beer:

- malt, kg - 2835, ~ rice, kg - i 10, - hops, gL - 1508.

Bottling losses are not estimated.

The physico-chemical parameters of the ingredients of the substances listed above are as follows:

- dry matter content in primary wort 137-,

- alcohol: at least 3.7%,

- water up to 347-,

- acidity - not more than 3.0 cm ^{3 of} 1 mol / dm ³ NaOH solution per 100 cm ^{3 of} beer,

- color: not more than 1.3 cm ³ / mol / dm ^{3 of} iodine solution per 100 cm ^{3 of} water,

- daily stability: 8 days for unpasteurized beer, £ 0 days for pasteurized beer with a plate pasteurizer, 180 days for pasteurized beer with a tunnel pasteurizer, 15 days for stabilized beer,

- maintenance in the basement - not less than 30 days.

Beer made with the suggested composition of beer ingredients has the following advantages:

- have a pronounced taste,

- has a high, stable foam,

- suitable for long-term use.

Claims (1)

DEFINITION OF INVENTION Light Beer Ingredient Composition Of Malt, Bitter Materials, Water And Additives In addition, Malt Additives Uses Rice In Non-Malt Composition: - barley malt 95 '/, - non-malting additive - r ^ riai-57 ·, - bitter substances derived from hops, consisting of non-malted compote (g / unit) hot musts-1.30.