RU2144068C1 - Method for production of black beer "ochakovsky porter" - Google Patents

Abstract

FIELD: brewery branch of food-stuff production industry. SUBSTANCE: method can be used at breweries of various production capacity. Beer production method includes following technological operations: making beer wort by mashing brewers' malt according to two-stage boiling procedure, filtration of wort, boiling it with hop, brightening, cooling, fermentation, final fermentation of young beer, filtration, and bottling. For production of primary young beer wort with mass proportion of dry substances equal to 14.0-16.0%, taken are following components in following proportion: 60-68% of bright brewers' barley malt, 28-32% of caramel malt, 3-5% of roasted malt, and up to 4-6% of raw sugar or granulated sugar. At boiling of beer wort with hop, hop products are taken basing on norm of bitter substances equal to 1.4-1.6 g/dal of hot beer wort. First stage of boiling procedure is performed with entire amount of caramel malt, roasted malt and 18-22% of bright malt at initial temperature of 38-42 C. On completion of first-stage boiling, part of material is pumped into second tank for reaching temperature of 51-53 C with subsequent pause during 28-32 min. After that, remaining amount of first-stage boiling material is also pumped for obtaining temperature of total amount of mash equal to 62-64 C. Then, 38-42% of mash is delivered to second-stage boiling operation for heating up to 71-73 C with subsequent pause of 14-16 min. After that, heating is increased to boiling point, boiling is continued during 28-32 min, and this part of mash is pumped to remaining mass for obtaining temperature equal to 75 C. Upon 10-15 min pause, mash material is delivered to filtration. Hop is introduced during boiling in two following stages: 78-82% after start of boiling and remaining amount is introduced at 18-22 min before end of boiling. Application of aforesaid method allows for widening range of original grades of beer which are prominent enough from similar grades together with improving their organoleptic properties. EFFECT: higher efficiency.

Description

 The invention relates to the brewing industry of the food industry and can be used in breweries of various capacities.

 A known method for the production of dark beer, providing for the preliminary preparation of coloring decoction of caramel triticali malt - 20-30%, dark triticali malt -5-10% and light barley malt 5-10%. The introduction of this coloring decoction in the process of mashing the bulk of the malt after protein and maltose pauses at the rate of 60% light malt plus 40% of the coloring decoction.

 (see RF application 94034007, class C 12 C 7/00, 1996).

 The disadvantage of this method is its technological bulkiness.

A known method for the production of dark beer, according to which mash is prepared from light barley malt - 60%, rice - 10%, dark or caramel malt 20%. In the process of mashing, CO _{2 is} added and the kvass wort concentrate is added.

 (see RF patent 2054469, class C 12 C 7/00, 1996).

 The disadvantage of this method is that, like all types of dark beer, the technology of which involves the use of kvass wort concentrate, the taste and aroma have a specific, bread flavor and aroma.

 The closest in technical essence and result is a method for the production of dark beer, which involves obtaining the initial wort from light malt, dark and caramel and burnt, mashing according to the two-boiled method, filtering the wort, boiling it with hops, clarifying, cooling, fermenting, fermenting young beer filtering and bottling.

 (see M.A. Chukmasova and N.M. Lazarev, Beer Production, M., Pishchepromizdat, 1961, p. 52-55).

 The beer obtained in this way has high organoleptic properties, but not quite original taste.

 The objective of the present invention is to expand the range of original beers that are easily distinguishable from a number of similar, increasing their organoleptic properties.

This problem is solved in a method for the production of dark beer, which involves the preparation of beer wort by mashing the malt using the two-boiled method, filtering the wort, boiling it with hops, clarifying, cooling, fermenting, fermenting young beer, filtering and bottling, due to the fact that for preparing the initial wort with a mass fraction of solids of 14.1-17.0% take 60-68% of light brewing barley malt, 28-32% of caramel malt, 3-5% of burnt malt and up to 4-6% of raw sugar or granulated sugar , while boiling wort with hops, x the melaproduct is taken from the calculation of the norm of bitter substances 1.4-1.6 g / dal of hot wort, the first decoction is prepared from the total amount of caramel malt, burnt malt and 18-22% light malt at an initial water temperature of 38-42 ^o C, at the end boiling the first decoction, part of it is pumped into a second tank until a temperature of 51-53 ^o C is reached, followed by a pause of 28-32 minutes, then the remaining part of the first decoction is pumped to obtain a temperature of a total mash of 62-64 ^o C, then 38-42% mash is pumped to the second decoction, warmed to 71-73 ^o C, followed by step Zoe 14-16 minutes, then heated to boiling, boiled for 28-32 minutes, after which this part of the mash is pumped to the rest of the mass to obtain 74-76 ^o C temperature after 10-15 minutes exposure to convey mash filtration, and the problem with hops boiling is carried out in two doses - 78-82% after the start of boiling and the rest 18-22 minutes before the end of boiling.

 The solution to this problem is the technical result that allows us to talk about compliance with the conditions of patentability.

 This is due to the fact that beer is a complex biochemical object in which most of the extractive substances are present in the form of colloidal solutions. The chemical composition of beer varies in a rather wide range depending on the type of beer. It depends on the composition of the mound, the extractivity of the original wort, the degree of fermentation, etc., that is, from almost every stage of beer production. From the point of view of quality, the concentration of the initial (initial) wort is of primary importance. This is the main value characterizing the type of beer.

 Thus, each specific beer technology allows you to get a unique, original beer with the characteristics of taste, aroma and biochemical properties inherent only to this beer. Therefore, in this particular case, the expansion of the range is a technical result based on the manifestation of new properties, expressed in the fact that in terms of organoleptic characteristics this beer is distinguishable from many others.

 This is explained by the fact that the process of making beer wort occurs in three stages: mashing the malt, filtering the wort and boiling the wort with hops. The first mashing step is to mix crushed malt with water. Moreover, for the normal course of all subsequent stages, it is necessary to wet each particle of crushed raw materials. When mixing, there is a transition of soluble substances into solution and swelling of colloidal substances. The task of mashing is to obtain as much extract as possible from crushed malt. Along with the maximum yield of the extract, it is necessary to obtain a wort corresponding to the nature of the beer being produced.

 This stage lays the foundation for a special type of beer, because during mashing of malt, in addition to saccharification of starch, other enzymatic processes also occur: the breakdown of proteins, organic phosphorus compounds.

 Of great importance for the quality of beer is the composition of proteins. They affect the foaming, durability and taste of beer. In addition, the breakdown products of proteins - amino acids - are necessary for the nutrition and reproduction of yeast.

 When boiling with hops, the wort evaporates to the desired density and is sterilized, inactivates the enzymes, coagulates some of the dissolved proteins, leaches and dissolves the bitter and aromatic substances of hops.

 An example implementation of the method.

 In the production of beer with a mass fraction of solids of the initial wort 175 they take light malt barley brewing - 66%, caramel malt - 30% and burnt malt - 4%. It is possible to replace up to 5% of light malt with raw sugar and granulated sugar. Pressed, granulated hops, hop extract with a norm of bitter substances - 1.4-1.6 g / dal of hot wort.

 The technological scheme for the production of dark beer includes the following stages: preparation of beer wort, clarification, cooling, fermentation, fermentation of young beer, filtering and bottling.

 In the process of preparing beer wort, when mashing, in order to create the optimal pH value of the mash of 5.4-5.6, the calculated amount of lactic acid or monocalcium phosphate is added.

To prepare the mash, a two-mashing mashing method is used. All caramel malt, burnt malt, 20% light malt (1 hole) are rubbed into the mash-boiling pot (ZOK). Mashing is carried out at a temperature of 40 ^o C, heated to 52 ^o C, a pause of 30 minutes, then heated to 63 ^o C, a pause of 30 minutes, then heated to 72 ^o C, pause until completely saccharified. Then the broth is brought to a boil and boiled for 30 minutes.

At the beginning of boiling in the mash-boiling pot of the 1st decoction, the remaining light malt is overwritten in the second CFC. The water for mashing has a temperature of 45 ^o C. After the boiling of the 1st decoction is completed, part of it is pumped to the second boiler until the temperature reaches 52 ^o C, then a pause of 30 minutes. After that, the remainder of the first decoction is pumped, the temperature of the total mash is set to 63 ^o C. Then 40% of the mash is pumped to the second decoction, heated to 72 ^o C, pause 15 minutes, then heated to boiling. Boiling time - 30 minutes. At the end of boiling, this part of the mash is pumped to the rest of the mass, the temperature of the entire mash reaches 75 ^o C. After holding for 10-15 minutes, the mash is passed to the filtration.

 Filtration is carried out in the usual way. A set of wort lead to a solids content of 15.8%.

 The filtered wort is boiled with hops for 100-120 minutes.

The hop task is carried out in two steps:
80% of hop products 10-15 minutes after the start of boiling and 20% 20 minutes before the end of boiling.

Then the wort is cooled to a temperature of 7 ^o C and transferred to fermentation in a cylinder-conical tank (CCT). The norm of the task of yeast is 0.7-1 l / hl of wort.

Fermentation is carried out to a final degree of fermentation 2.5% above the laboratory value. The temperature graph of fermentation is carried out at a temperature of -1 ... +2 ^o C under a pressure of carbon dioxide of 0.5-0.7 atm.

 The duration of fermentation and fermentation according to the classical scheme is 40 days. In the manufacture of beer in the CCT - 21 days.

Beer is filtered on existing beer filters. If the beer contains insufficient carbon dioxide, additional carbonation is carried out at a temperature not exceeding -1 ^o C.

 When bottling beer intended for pasteurization, it should be possible to dispense beer with a mass fraction of carbon dioxide of at least 0.4%. Bottling of finished beer is carried out in accordance with the current technological instructions.

 Beer pasteurization is carried out on any type of pasteurizers, according to the operating instructions.

 All technological processes are carried out on standard equipment available at the enterprise.

Claims (1)

A method for the production of dark beer, which involves the preparation of beer wort by mashing the malt according to the two-boiled method, filtering the wort, boiling it with hops, clarifying, cooling, fermenting, fermenting young beer, filtering and bottling, characterized in that for preparing the initial wort with a mass fraction of dry 14 - 16% take 60 - 68% of light brewing barley malt, 28 - 32% caramel malt, 3 - 5% burnt malt and up to 4 - 6% raw sugar or granulated sugar, when boiling wort with hops, hop products are taken from calculation of the norm of bitter substances 1.4 - 1.6 g / dal of hot wort, the first decoction is prepared from the total amount of caramel malt, burnt malt and 18 - 22% light malt at an initial temperature of 38 - 42 ^o С, at the end of boiling of the first decoction it is pumped into a second tank until a temperature of 51 - 53 ^° C is reached, followed by a pause of 28 - 32 minutes, then the remainder of the first decoction is pumped to obtain a temperature of a total mash of 62 - 64 ^° C, then 38 - 42% of the mash is pumped to a second decoction, heated to 71 - 73 ^o With a subsequent pause of 14 to 16 minutes, then heated to a boil, boiled for 28 - 32 minutes, after which this part of the mash is pumped to the rest of the mass to obtain a temperature of 74 - 76 ^o С, after holding for 10 - 15 minutes the mash is transferred to the filter, and the hop task is carried out in two stages during boiling - 78 - 82% after the start of boiling and the rest for 18 - 22 minutes before the end of boiling.