LT4499B - Composition for a dark beer - Google Patents

Abstract

The invention belongs to the beer manufacturing industry and includes a composition of dark beer ingredients. The aim of the invention is to improve the quality of dark beer, i.e. its physical-chemical and organoleptic properties. The consumption of dry materials for producing one hectolitre of dark beer in mass percentage is as follows: barley malt - 79.97-89.96; caramel malt - 20.00-10.00 and alpha bitter acid - 0.03-0.04.

Description

The invention relates to the brewing industry, i. y.

beer ingredients for recipes that make dark beer.

A known method of making dark beer is described in RU patent no. 2054468, App. 03.12.1992, ⁶ C12C7 / 00 ONLY. According to this way. beer is made from barley malt, kvass yeast and hops. SU patent no. 1641879, App. April 10, 1989, ONLY ⁶

C12C7 / 00 Method of making dark beer. According to the method described in this patent, beer is made from 75% light cereal malt and 25% kvass concentrate. Beer produced in this way and with the given ingredient composition is not characterized by the stability of organoleptic characteristics and good quality of beer.

In order to improve the quality of dark beer, i.e. its physico-chemical and taste-organoleptic qualities, this composition of dark beer ingredients was created. One hectolitre of dark beer produces barley malt (79.97 - 89.96)%, caramel, malt (20-10)% and alpha bitter acid (extract and granules) - (0.03 - 0.04)%.

The dark beer is brewed in a known manner, i.e. brewer's yeast is made from barley and caramel malt 2 with a minimum extractivity of 757. (i.e., the water-soluble content of malt is expressed as a percentage by weight), water, brewer's yeast and hop-derived bitter substance, alpha-bitter acid.

Below are two examples of dark beer production:

Example I.

The quantity of raw material used to produce one hectolitre of dark beer shall be:

- barley malt: 19.97 kg,

- caramel malt: 3.71 kg,

- 10.20 g alpha bitter acid, the remainder being water and brewer's yeast.

Made by the following. recipe dark beer is characterized by the following characteristics:

I. Characteristics of beer by color. - dark beer, by production method: pasteurized,

II. Sensory indicators:

taste, aroma - pure beer taste with caramel spiced foam:

height of foam, mm, not less than:

beer bottled beer foam stability, min, no less than bottled beer

30. O

15.0

3.0

1. O

III. Physico-chemical characteristics:

dry matter in the primary wort, X - 14.0 alcohol X, not less than - 6.0 acidity, cm3 lmol / dm3 NaOH solution

100cm3 of beer, not more than - 3. 6 color, cm3 lmol / dmS iodine solution in 100 cm3 of water, not less than - 3.0 color in EBC units, not less than - 36. 0 alpha bitter acid content in hot must, g - 9. 2 stability, daily, not more than - 180

Example II.

Dark beer produced using one hectolitre of:

- barley malt: 21.91 kg,

- caramel malt: 5.48 kg,

- 7 g of alpha-bitter acid, the remainder being water and the brewer's yeast having the same quality characteristics as the dark beer of the first sample, except that:

- Stability of foamed beer, min, min. -1.5

- dry matter in primary wort, X - 16. 0

- alcoholic strength, X, not less than - 7.0

- acidity, cm3 lmol / dm3 NaOH solution per 100cm3 of beer, not more than - 4.3

color, cm3 lmol / dm3 of iodine solution per 100cm3 of water, not less than

4.0

color in EBC units, at least

- alpha-bitter acid content in hot must, g

All terms and physical indicators of the present invention are used in accordance with the invention

Claims (1)

T r sl d d- m o a p i b r ą ± t. i s The composition of the ingredients of the dark beer, which is composed of barley malt, bitter substances, water and non-malted substances, characterized in that caramel malt is used as non-malting additive at the following dry matter consumption per hectolitre of beer: barley malt - 79.97 - 89. 96 caramel malt - 20.00 - 10.00 alpha bitter acid - 0.03 - 0.04