SU1490151A1 - Method of producing beer malt - Google Patents

Abstract

The invention relates to the brewing industry and can be used in the production of beer. The purpose of the invention is to reduce the consumption of raw materials and increase the colloidal stability of beer. The slurry is prepared in a known manner, saccharified and filtered to form a beer wort and grains. The grains are diluted with water, the mixture is fermented and distilled to obtain a distillate. The beer mash is hopped, cooled, distilled is added to it, and fermented, followed by fermentation. 1 tab.

Description

This invention relates to the renal industry and can be used in the production of beer.

The purpose of the invention is to reduce the consumption of raw materials and increase the colloidal stability of beer.

The method is carried out as follows.

Prepare the mash by any known method, saccharify it and filter. When filtering the mash, 70-80% of the extract is separated from the wort and wash water, which are combined and hopped in a known manner. The unwashed pellet is diluted with water in a 1: 1 ratio. Yeast is introduced into the pellet and fermented. The distillation of the fermented pellet is carried out in a heat-insulated container, inside of which a heater-Barter steam generator is mounted. The distillate of the volatile components is then distilled off by condensation without fractionation in the refrigerator. The beer wort is hopped and cooled, then the distillate of volatile components is introduced, and the wort is directed to fermentation and conversion.

Example. To obtain 11 and 16% beer, the mashing of grain supplies is carried out in the same way, namely: the mashing of grain supplies is carried out using a single brewing method. In the vat they collect 9000 dal of water with a temperature of 52 ° C and with constant stirring they load 2 tons of crushed malt, 1/3 of it is lowered into the mash cauldron, to which

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0.37 tons of crushed unleavened barley are given. In the mash boiler at 52 ° C, mashing is carried out and held for 20 minutes, after which the temperature is slowly raised to 70 ° C, kept at this temperature for 15 minutes, the mass temperature is brought to a boil and boiled for 30 minutes. Then the mass from the mash boiler is pumped into the mash tun with constant stirring, the total mash is removed at 63 ° C for 30 minutes and the temperature is raised to 75 ° C, held for 10 minutes and pumped to the filtration tank for filtration. When filtering, the first wort and the first wash water are collected (and for 16% beer, the first wort), which are hopped in the brew kettle, clarified in a settling tank and cooled to 6 C.

The unwashed pellet containing extractives is diluted with water in a 1: 1 ratio. To enrich the fermented diluted pellet with biologically active substances, 2% malt sprouts and 2% sedimentary yeast are added and sent to fermentation, which is carried out at 17 ° C using lowland brewer's yeast at a dose of 0.2 l / dal. After fermentation of sugar up to 0.3 g / / 100 ml pellet is pumped over to a heat-insulated container with a steam-bubbler heater.

Distillation is carried out with yeast until volatile components are obtained for distillate for 11% beer. 353 gave a alcohol content of 5.5% by volume (and for 16% -Hofo pi

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WA - ZA6 gave with a content of 8 vol.% alcohol). The distillate of volatile components is added to the hopped and cooled wort. To obtain 11% beer, take 353 dal distillate with a content of 5.5% by volume of alcohol and mix with 1195 gave 11% wort (for 16% beer, take 346 gave a distillate with a content of 8% vol. Alcohol and mixed with 718 gave 16% wort). Fermentation of the obtained wort is carried out by the lower brewer's yeast of race 11 at a dose of 0.5 l / dal at 7 C.

After fermentation, young beer is directed to fermentation, filtration and bottling.

Qualitative indicators of beer obtained by the known and proposed methods are presented in the table.

The proposed method allows to increase the quality of beer, its colloidal resistance (it increases by 3 times), to reduce the consumption of grain products by 3.7%.

Claims (1)

Invention Formula A method for producing beer wort, which involves preparing the plant, saccharifying it, filtering it to produce wort and grains, hopping and fermenting the beer wort, characterized in that, in order to reduce the consumption of raw materials and increase the colloidal durability of beer, the grain is diluted with water, fermented the mixture is distilled and the distillate is produced, and after hopping, distillate is introduced into the beer wort.