RU2159799C1 - Method of dark beer brewing - Google Patents

Abstract

FIELD: brewing, particularly, methods of brewing of beer dark varieties with use of nonmalted stock. SUBSTANCE: in brewing of dark beer, used for mash brewing is plate barley brewer's malt, rice groats in amount of 84-90 and 4-6% of weight of grain products, respectively. Used as component imparting color to beer is dark barley brewer's malt or caramel malt in amount of 2-4% of grain products weight. Sugar is added to wort in amount of 4-6% of grain products weight. Process of fermentation at initial density of dry substances in wort of 14,8-15.2% is effected for 8-0 days. For maturing, new is pumped with visible extract at end of fermentation in amount of 4.3-4.6% and maturing is accomplished for 25-26 days. This provides for obtaining dark beer of new variety with original flavor and high organoleptic properties, and higher content of alcohol with reduced time for its brewing and cost. EFFECT: higher efficiency. 1 tbl, 3 ex

Description

 The invention relates to the brewing industry, in particular to methods for preparing dark beers using unmalted materials.

 A known method for the production of dark beer "Hero", which involves obtaining mash from grain products with two decoctions, adding a component that gives the color of beer, saccharification of mash, filtering it, adding sugar to the wort, boiling the wort with hops, cooling it, followed by making yeast, fermenting the wort for 9 days, fermentation of young beer under pressure for 42 days and filtering it (see Technological instructions with formulations to the republican standard. Beer. National varieties. General technical conditions Wii. PCT of the RSFSR 230-84. - M .: 1992, p. 22.).

 The disadvantages of this method are the duration of the beer preparation process, due to the two-boiling mode of mash preparation, as well as long fermentation operations (9 days) and fermentation (not less than 42 days), which leads to large energy costs for longer mash preparation processes, as well as cooling rooms for fermentation, which increases the cost of the finished product. In addition, the exclusion from circulation of fermentation tanks for a longer period also increases the cost of the finished drink and reduces the number and assortment of produced beers.

The closest technical solution to the claimed technical essence and the achieved result is a method of producing dark beer, which involves obtaining mash from light brewing barley malt with the addition of unmalted raw materials in the form of rice groats with two decoctions, adding a component that gives color to the beer, saccharification of the mash, filtering it , adding sugar to the wort, boiling the wort with hops, cooling it with the subsequent introduction of yeast, fermenting the wort, fermenting the young beer under pressure and filtering it, moreover, for brewing mash use light brewing barley malt and rice groats in the amount of 80-85% and 9.8-10.2% of the mass of grain products, respectively, sugar is added in the amount of 3.5-3.6% by weight of grain products, the fermentation process at an initial density of solids in the wort of 13.8-14.2% is carried out for 7-8 days, young beer is pumped for fermentation with a visible extract at the end of fermentation 5.3-5.4%, and fermentation is carried out for 35-36 days (see p. RU, N 2100429, IPC ⁶ C 12 C 7/00, 7/047, 11/00, 11/02).

 The disadvantages of the known method for the production of beer are the increased cost of the finished drink, due to the long operation of the maturation (not less than 35 days), which leads to an increase in energy consumption for the cooling process of the premises for beer brewing. In addition, fermentation tanks are excluded from circulation for a longer period, which reduces the number and range of beer brands produced. In addition, fermentation to a visible extract content at the end of fermentation of 5.3-5.4% gives a low percentage of alcohol content (3.7%) in the finished drink.

 The basis of the invention is to develop a method for preparing a new variety of dark beer of original taste and aroma with high organoleptic properties and a higher alcohol content while reducing the time for its preparation and reducing cost.

 The problem is achieved in that in a method for preparing dark beer, which includes obtaining mash from brewing light barley malt with the addition of unmalted raw materials in the form of rice grits with two decoctions, adding a component that gives the color of beer, saccharification of the mash, filtering it, adding sugar to the wort, boiling the wort with hops, cooling it with the subsequent introduction of yeast, fermenting the wort, fermenting the young beer under pressure and filtering it, according to the invention I use Light barley brewing malt and rice groats in the amount of 84-90% and 4-6%, respectively, of the weight of grain products, as a component that gives the color of beer, use dark brewing barley malt or caramel malt in the amount of 2-4% of the weight of grain products, sugar 4-6% of the mass of grain products are added to the wort, the fermentation process at an initial density of solids in the wort of 14.8-15.2% is carried out for 8-9 days, young beer is pumped for fermentation with a visible extract at the end of fermentation 4 , 3-4.6%, and fermentation e carry out within 25-26 days.

 It is the use in the claimed method of preparing mash with the use of 84-90% of light brewing barley malt and 4-6% of rice cereal by weight of grain products, as a component that gives the color of beer, dark brewing barley malt or caramel malt in an amount of 2-4% of the mass of grain products, adding sugar to the wort in an amount of 4-6% of the mass of grain products, the fermentation process at an initial density of solids in the wort of 14.8-15.2% for 8-9 days, pumping young beer for fermentation at the expected extract at the end of fermentation is 4.3–4.6%, and fermentation within 25–26 days, distinguishes the claimed solution from the prototype and determines its compliance with the “NOVELTY” criterion.

 The set of features of the proposed method for preparing beer does not follow explicitly from the studied prior art and therefore determines its compliance with the criterion of "INVENTIVE LEVEL".

 It has been experimentally established that it is the use of light brewing barley malt and rice groats in the amount of 84-90% and 4-6% of the mass of grain products, respectively, as a grain product for mashing, as a component that gives beer color, dark brewing barley malt or caramel malt in 2-4% of the mass of grain products, adding sugar to the wort in an amount of 4-6% of the mass of grain products, the fermentation process at an initial density of solids in the wort of 14.8-15.2% for 8-9 days, pumping young beer for fermentation with a visible extract at the end of fermentation of 4.3-4.6% and performing fermentation for 25-26 days allowed to obtain a new variety of dark beer of original taste and aroma with high organoleptic properties with a high alcohol content (4.6 %) while reducing the time of its preparation and lowering the cost, due to the partial replacement of expensive light brewing barley malt with cheaper unmalted grain - rice groats, lengthening by 1 day the fermentation process, ensuring of increasing the alcohol content of beer and durability, and speed up the process dobrazhivaiya (25 days instead of 35 days).

 All of the above determines the compliance of the proposed method for preparing beer the criterion of "INDUSTRIAL APPLICABILITY".

 The proposed method is as follows.

A two-welded method of mash preparation is used. First, a mash is prepared in the first boiler, for which 15-20% of the required amount of brewing light barley malt and the entire amount of unmalted raw materials, namely 4-6% rice cereal, as well as a component that gives color to beer, for example dark brewing barley malt, 2 , 0-4.0% by weight of grain products are mixed with water in a ratio of 1: 3.5 at a temperature of 45 ^o C, incubated for 20 minutes Then carry out the rise in temperature to 63 ^o C, 70 ^o C and maintained at each temperature for 20, 30 minutes, respectively. The mash is quickly heated to a boil and boiled for 30 minutes. At the beginning of heating the boil to a boil in another boiler, the main part of the malt of light barley brewing with water is rubbed in a ratio of 1: 4-4.5 at a temperature of 45 ^o C and kept at this temperature until the boiling of the decoction is completed, but for at least 30 minutes with stirring. After boiling is completed, the decoction is slowly pumped to the main mash and the temperature is set at 62-63 ^o C, maintained at this temperature for 40-60 minutes with stirring. Then the mash is slowly heated to 70 ^o C and incubated for 30 minutes Then 1/4 of the mash is pumped into the first boiler, quickly heated to a boil and boiled for 10-15 minutes. The boiled 1/4 part of the mash is slowly returned to the bulk, the temperature is set at 73-75 ^o C, maintained until completely saccharified and pumped to the filtration. Then the resulting wort with a mass fraction of solids of 14.4-14.5% is boiled with hops with added sugar, 4-6% of the mass of grain products for two hours until the content of the mass fraction of solids of 14.8-15.2% is cooled to 6-7 ^o C, fermented for 8-9 days with the addition of yeast to the wort in an amount of 0.6-0.7 l / hl, then young beer is pumped with a visible extract at the end of fermentation of 4.3-4.6% per fermentation, fermented for 25-26 days to obtain beer, which is filtered and poured.

 Example 1. The best option.

For the preparation of Grandfather Matvey dark beer, barley light and dark malt is used in accordance with GOST 29294-92, rice groats in accordance with GOST 6292-93, granulated sugar in accordance with GOST 21-94, pressed hops in accordance with GOST 21947-76, drinking water in accordance with GOST 2874-82, granulated hops - according to the current regulatory documentation, hop extracts approved for use by the bodies of the Sanitary Inspection. Beer preparation begins with a mash. Mash is prepared on the brewing unit by a two-welded mashing method. First, boiling is prepared in the first boiler, for which light malt is brewing barley light in an amount of 520 kg (20% of the total amount - from 2600 kg) and all the necessary amount of rice cereal is 150 kg (5%) and a component that gives the color of beer, for example dark malting barley malt, 100 kg (3%) is mixed with water in a ratio of 1: 3.5 at a temperature of 45 ^o C and kept boiling at this temperature for 20 minutes with stirring. Heat the decoction to 63 ^o C at a speed of 1 ^o C per minute and incubated for 20 minutes, heated to 70 ^o C and incubated for 30 minutes Then the broth is quickly heated to a boil and boiled for 30 minutes. At the beginning of heating the boil to a boil in the second boiler, the main part of the malt of light brewing barley in the amount of 2080 kg with water in the ratio of 1: 4-4.5 at a temperature of 45 ^o C is rubbed and kept at this temperature until the boiling of the decoction is completed, but not less than 30 min with stirring. After boiling is completed, the decoction from the first boiler is slowly pumped to the main mash and the temperature is set at 62-63 ^o C, maintained at this temperature for 40-60 minutes. Slowly heated to 70 ^o C and incubated for 30 minutes Then 1/4 of the mash is pumped into the first boiler, quickly heated to a boil and boiled for 10-15 minutes. The boiled second decoction (1/4 part of the mash) is slowly pumped to the main mass of the mash and the temperature is set at 73 - 75 ^o C. Hold the decoction until completely saccharified and pumped to the filtration. If necessary, enzyme preparations are added at a temperature of 45-52 ^o C, while 1/3 of the calculated dose of the drug is added to the first decoction, and 2/3 of the drug is added at the beginning of mashing of the main mash. Filtration is carried out in accordance with the approved instructions, moreover, the wort is put into a must-cooker until the mass fraction of solids reaches 14.4-14.5%. Then hop is added to the wort kettle and the resulting wort is boiled with hops for 2 hours until the mass fraction of solids is 14.8-15.2% with the addition of 150 kg (5%) of sugar. To improve the clarification of the wort, 5 minutes before the end of boiling, Irish Moss or Wirflock is added. The wort is cooled to 6-7 ^o C and yeast is added to it in an amount of 0.6-0.7 L per 1 hl of wort and within 8-9 days, while on the third day the maximum temperature is set at 9 ^o C, which is maintained for 24-36 hours and then gradually decreases to 4-5 ^o C. Then the young beer is pumped into tanks for fermentation at a pressure of 0, 4-0.7 kgf / cm ² , the duration of the fermentation process is 25 days. At the end of the fermentation, the finished beer is filtered and bottled.

 Example 2

 Beer preparation is also carried out as in example 1, with the only difference being that a mixture of brewing light barley malt taken in the amount of 84% - 2510 kg, rice cereal 4% - 120 kg, a component that gives the color of beer, malt is used to prepare the mash dark malting barley 2.0% - 66.6 kg, sugar is added to the wort in an amount of 4% - 120 kg. With such a grain content of rice (4%), beer has not enough taste, since beer has a subtle taste of rice, which weakens the hop bitterness.

 Example 3

 Beer preparation is also carried out as in example 1, with the only difference being that a mixture of brewing light barley malt taken in an amount of 90% - 2689.6 kg, rice cereal 6% - 180 kg, a component that imparts color to beer is used to prepare the mash , dark malting barley malt 4.0% - 133.3 kg, sugar is added to the must in the amount of 6% - 180 kg, fermentation is carried out for 26 days. With such a content of rice cereal (7%), beer has insufficiently high taste qualities, since the beer has a slightly pronounced taste of rice cereal, which is too overwhelming hop bitterness. The results of physico-chemical analysis, organoleptic evaluation and technological parameters of beer obtained according to p. RU, N 2100429 (prototype), as well as beer "Grandfather Matvey" obtained by the claimed method at the Khabarovsk brewery - OJSC "Amur-beer", are presented in table.

Claims (1)

 A method for preparing dark beer, including obtaining mash from light brewing barley malt with the addition of unmalted raw materials in the form of rice grits with two decoctions, adding a component that gives the color of beer, saccharification of the mash, filtering it, adding sugar to the wort, boiling the wort with hops, and cooling it followed by the introduction of yeast, fermentation of the wort, fermentation of young beer under pressure and filtering it, characterized in that for the mash use malt brewing barley light and cereals in rice, in amounts of 84–90% and 4–6%, respectively, of the weight of grain products, as a component that gives color to beer, dark malting barley malt or caramel malt is used in an amount of 2–4% by weight of grain products, sugar is added to the must 4–6% of the mass of grain products, the fermentation process with an initial density of dry matter in the must of 14.8–15.2% is carried out for 8–9 days, young beer is pumped for fermentation with a visible extract at the end of fermentation, 4.3–4, 6%, and fermentation is carried out within 25 - 26 days.

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