RU92015938A - METHOD OF MANUFACTURE OF THE DRINK TYPE OF DARK BEER "KIRYUSH" - Google Patents

METHOD OF MANUFACTURE OF THE DRINK TYPE OF DARK BEER "KIRYUSH"

Info

Publication number
RU92015938A
RU92015938A RU92015938/13A RU92015938A RU92015938A RU 92015938 A RU92015938 A RU 92015938A RU 92015938/13 A RU92015938/13 A RU 92015938/13A RU 92015938 A RU92015938 A RU 92015938A RU 92015938 A RU92015938 A RU 92015938A
Authority
RU
Russia
Prior art keywords
mash
filtered
wort
weight
kiryush
Prior art date
Application number
RU92015938/13A
Other languages
Russian (ru)
Other versions
RU2010849C1 (en
Inventor
А.Ю. Ратников
Д.Н. Юрьев
Original Assignee
Фирма "Рэль"
Filing date
Publication date
Application filed by Фирма "Рэль" filed Critical Фирма "Рэль"
Priority to RU92015938/13A priority Critical patent/RU2010849C1/en
Priority claimed from RU92015938/13A external-priority patent/RU2010849C1/en
Application granted granted Critical
Publication of RU2010849C1 publication Critical patent/RU2010849C1/en
Publication of RU92015938A publication Critical patent/RU92015938A/en

Links

Claims (1)

Способ используется в пивоваренной промышленности. Сущность изобретения: по известной технологии получают затор из измельченного светлого солода, затор осахаривают, фильтруют, кипятят с хмелем, в процессе кипячения вводят в сусло цикорий в виде концентрированного водного экстракта в количестве 2,5 - 7,0% к массе зернопродуктов или в сухом виде в количестве 4 - 10% к массе зернопродуктов. Сусло фильтруют, охлаждают до температуры брожения, вносят в него пивные дрожжи, проводят главное брожение, затем сусло спиртуют до получения готового напитка крепостью 11,0 - 11,5 об.%, дображивают, после чего пиво фильтруют. В сусло добавляют сахар в количестве 2 - 5% к массе зернопродуктов.The method is used in the brewing industry. The essence of the invention: according to a known technology, mash is obtained from crushed light malt, mash is saccharified, filtered, boiled with hops, in the process of boiling chicory is introduced into the mash in the form of a concentrated aqueous extract in the amount of 2.5 - 7.0% by weight of grain products or in dry the form of 4 - 10% by weight of grain products. The wort is filtered, cooled to the fermentation temperature, brewer's yeast is introduced into it, the main fermentation is carried out, then the wort is spirited to obtain a finished drink with a strength of 11.0 - 11.5% by volume, is fermented, and then the beer is filtered. In the wort add sugar in the amount of 2 - 5% by weight of grain products.
RU92015938/13A 1992-12-30 1992-12-30 Process for producing dark beer RU2010849C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU92015938/13A RU2010849C1 (en) 1992-12-30 1992-12-30 Process for producing dark beer

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU92015938/13A RU2010849C1 (en) 1992-12-30 1992-12-30 Process for producing dark beer

Publications (2)

Publication Number Publication Date
RU2010849C1 RU2010849C1 (en) 1994-04-15
RU92015938A true RU92015938A (en) 1995-06-19

Family

ID=20135049

Family Applications (1)

Application Number Title Priority Date Filing Date
RU92015938/13A RU2010849C1 (en) 1992-12-30 1992-12-30 Process for producing dark beer

Country Status (1)

Country Link
RU (1) RU2010849C1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LT4931B (en) 2000-09-12 2002-07-25 Juozas Jankauskas Beer composition
RU2583643C1 (en) * 2015-06-22 2016-05-10 Олег Иванович Квасенков Method for producing kvass
RU2592384C1 (en) * 2015-08-19 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
RU2591386C1 (en) * 2015-09-08 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass
CN112280628A (en) * 2019-07-22 2021-01-29 中山医学大学 Method for producing litchi flower beer

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