RU2010849C1 - Process for producing dark beer - Google Patents

Abstract

FIELD: brewing. SUBSTANCE: brewery wort was prepared from comminuted light malt by known method and then wort was saccharified, filtered off and boiled with hop. In the course of boiling chicory was added to wort in the form of concentrated aqueous extract in amount of 2.5 to 7.0 % by mass of brewer's grain or dry extract in amount of 4 to 10 % by mass of brewer's grain. Wort was then filtered off, allowed to cool to fermentation temperature and added with brewing yeast to carry out main fermentation process. Further, wort was alcoholized to obtain finished product having strength of 11.0 to 11.5 volume percent and refermented following which beer was filtered off. Sugar was added to wort in amount of 2 to 5 percent by mass of brewer's grain. EFFECT: new brewing technique and sort of beer. 4 cl

Description

 The invention relates to the brewing industry.

 A known method for the production of dark beer, which involves obtaining a mash from crushed light malt, saccharifying it, filtering the mash, in the presence of crushed roasted chicory in the amount of 3-8% by weight of the raw material and boiling the wort with hops, followed by cooling it, introducing yeast, fermentation, fermentation and beer filtration [1].

 The disadvantage of this method is that the consumption of hops is high, this is at the cost of the finished product.

 A known method for the production of dark beer, which involves obtaining a mash from crushed malt, saccharifying it, filtering, boiling the wort with hops, cooling the wort, with hops, cooling the wort, introducing the roasted chicory extract into the wort, introducing yeast, main fermentation, fermenting the young beer and filtering beer [2].

 The disadvantage of this method is the complexity of the process and its complexity, the loss of valuable components of chicory.

 The technical result of the proposed method is the acceleration and simplification of the process, reducing losses of hop products and increasing the yield of extract from grain products, increasing the shelf life of the finished product.

 This is achieved by the fact that in the method of producing dark beer, which involves obtaining mash from crushed malt, saccharifying it, filtering it, boiling the wort with hops, cooling it, introducing chicory into the wort, introducing brewer's yeast, the main fermentation, brewing of young beer and filtering beer, the introduction of chicory in the wort is carried out in the process of boiling it with hops, while chicory is used in the form of a concentrated aqueous extract in an amount of 2.5-7% by weight of grain products or in dry form in an amount of 4-10% by weight of grain Recreatives Products. In this case, sugar can be added to the wort in an amount of mainly 2-5% by weight of grain products. It is allowed to alcoholize young beer before fermentation, mainly until a ready-made drink with a strength of 11.0-11.5% is obtained.

 The proposed method is as follows.

 Using a well-known technology, a pure malt mash is obtained from crushed malt, saccharified, filtered, and then boiled with hops, in the process of boiling dry chicory in the amount of 4-10% by weight of grain products or concentrated aqueous chicory extract in the amount of 2.5- 7.0% by weight of grain products. The wort cools to the fermentation temperature, brewing yeast is introduced into it and, according to the well-known technology, the main fermentation, fermentation of the young beer and beer filtration are carried out. Before fermentation, it is allowed to alcoholize young beer mainly until a ready-made drink with a strength of 11.0-11.5 vol. % You can add sugar in the amount of 2-5% to the mass of grain products in the wort.

 EXAMPLE 1. Using a known technology, a malt gate is obtained from crushed light malt, the mash is saccharified by gradually increasing the temperature and holding it at this temperature, the first wort is filtered, and the pellet is washed. Pressed hops in the amount of 65% of its total consumption are introduced into the first wort, concentrated water extract of chicory in the amount of 2.5% by weight of grain products is introduced and the wort is boiled, after 25 minutes from the start of boiling, a second portion of hops in the amount of 25% of total consumption, after which boiling is continued, 5 minutes before the end of boiling, the remaining hop quantity is set. The wort is filtered off, cooled to a fermentation temperature, brewer's yeast is introduced into it and subjected to main fermentation, fermentation and filtration.

 PRI me R 2. By a known technology get a malt mash from crushed light malt, saccharify it, filter the first wort, wash the pellet. 70% of its total compressed hop consumption is introduced into the first wort and boiling is carried out; after 30 minutes from the beginning of boiling, 7.0% of the weight of grain products of concentrated water extract of chicory and 20% of the total hop consumption are introduced into the wort, and 10 minutes before the end boiling make the remaining amount of hops. The wort is filtered, cooled, brewer's yeast is introduced into it, fermentation is carried out and beer is filtered. Sugar is added to 2% of the mass of grain products in the wort. When fermented before fermentation, young beer is alcoholized to obtain a finished drink with a strength of 11.5 vol. %

 PRI me R 3. The method is carried out analogously to example 1, but the concentrated aqueous extract of chicory is introduced 5 minutes before the end of boiling wort.

 PRI me R 4. The method is carried out analogously to example 1, but injected into the first wort chicory in dry form in an amount of 4% by weight of grain products.

 PRI me R 5. The method is carried out analogously to example 2, but add 5% to the mass of sugar grain products and use chicory in dry form in an amount of 7% by weight of grain products.

 PRI me R 6. The method is carried out analogously to example 1 but injected chicory in dry form 10 minutes before the end of boiling the wort in an amount of 10% by weight of grain products.

 PRI me R 7. The method is carried out analogously to example 2, but use chicory in dry form in an amount of 10% by weight of grain products.

 The proposed method allows to obtain 13-14% of the density of dark beer with a wide range of color, pleasant taste, excellent quality of the foam. In addition, the process is accelerated and simplified by eliminating the preliminary preparation of the extract and introducing it after boiling the wort, the method reduces the complexity of the process, reduces the loss of valuable components of chicory, hop products and increases the yield of the extract from grain products, as well as the stability of the finished product during storage. (56) Copyright certificate of the USSR N 1666528, cl. 1666528, cl. C 12 C 9/02, publ. 1991.

 USSR author's certificate N 1751185, cl. C 12 C 9/02, 1992.

Claims (4)

 1. METHOD FOR PRODUCING DARK BEER, which involves obtaining a gate from crushed malt, saccharifying it, filtering it, boiling the wort with hops, cooling it, introducing chicory into the wort, introducing brewer's yeast, the main fermentation of the wort, fermenting young beer and filtering it, characterized in that the introduction of chicory in the wort is carried out in the process of boiling it with hops, while chicory is used in the form of a concentrated aqueous extract in an amount of 2.5 - 7.0% by weight of grain products or in dry form in an amount of 4.0 - 10.0% by masses e grain products.  2. The method according to p. 1, characterized in that sugar is added to the wort in an amount of 2.0 - 5.0% by weight of grain products.  3. The method according to p. 1, characterized in that before fermentation, the young beer is alcoholized.  4. The method according to p. 1, characterized in that the alcoholization is carried out to obtain a finished drink with a strength of 11.0 to 11.5 vol. %