SU559657A3 - The method of preparation of barley unmalted grain to obtain a beer wort - Google Patents

The method of preparation of barley unmalted grain to obtain a beer wort

Info

Publication number
SU559657A3
SU559657A3 SU1800805A SU1800805A SU559657A3 SU 559657 A3 SU559657 A3 SU 559657A3 SU 1800805 A SU1800805 A SU 1800805A SU 1800805 A SU1800805 A SU 1800805A SU 559657 A3 SU559657 A3 SU 559657A3
Authority
SU
USSR - Soviet Union
Prior art keywords
preparation
barley
beer wort
unmalted grain
grain
Prior art date
Application number
SU1800805A
Other languages
Russian (ru)
Inventor
Броль Адальберт
Шмидль Юрген
Аппельт Дитер
Шидек Дитмар
Гальштер Вольфганг
Original Assignee
Феб Комбинат Фортшритт Ландмашинен Нойштадт Ин Заксен (Инопредприятие)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Феб Комбинат Фортшритт Ландмашинен Нойштадт Ин Заксен (Инопредприятие) filed Critical Феб Комбинат Фортшритт Ландмашинен Нойштадт Ин Заксен (Инопредприятие)
Application granted granted Critical
Publication of SU559657A3 publication Critical patent/SU559657A3/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/02—Pretreatment of grains, e.g. washing, steeping
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Description

(54) СПОСОБ ПОДГОТОВКИ ЯЧМЕШОГО НЕСОЛОЖЕНОГО ЗЕРНА ДЛЯ ПОЛУЧЕНИЯ(54) METHOD FOR PREPARATION OF UNCERTAINLY SLEEP GRAIN FOR OBTAINING

ПШНОГО СУСЛА S Формула 119овретеш11  Оюооб по гопмка пме юго  еОоложеного эер а д   оолучешм шпног сусла путем очистки s эер« с влажностмо 12-14% от посгорониих прмм«сей , мойк  его уппет  Baau, о т личаюшийсн т м. что,с ое ьюупучшеши качест4 ва подготовки зерна, мойку осуикствл нл в течете 25- 30мин до влажносп 18%, отделенное от воды зерно с зтой влажностью подвертиют кратковременной термической обработке в течение 0,5-1 мин при темпеР УР около 100° С насышеишм паром при нормалъном давлении, затем охлаждают водой с доведением влажиости до 25-30% и подают на мокрое дробпение .PSHNUS SUSLA S Formula 119thread 11 Oyoob on the gopmka pme of the southwestern air and the best agar of the wort by cleaning s airs with a moisture content of 12-14% from the outside smth of this, washing it with a baupe Baau, with a tangible m tee. the quality of grain preparation, washing of washes in a flow of 25-30 minutes to a moisture of 18%, grain separated from water with this moisture is subjected to a short-term heat treatment for 0.5-1 minutes at a temperature of about 100 ° C full of steam under normal pressure, then cooled with water to bring moisture to 25-30% and served on wet crushing.

SU1800805A 1971-06-29 1972-06-22 The method of preparation of barley unmalted grain to obtain a beer wort SU559657A3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DD15611671A DD94797A1 (en) 1971-06-29 1971-06-29

Publications (1)

Publication Number Publication Date
SU559657A3 true SU559657A3 (en) 1977-05-25

Family

ID=5484007

Family Applications (1)

Application Number Title Priority Date Filing Date
SU1800805A SU559657A3 (en) 1971-06-29 1972-06-22 The method of preparation of barley unmalted grain to obtain a beer wort

Country Status (4)

Country Link
CS (1) CS155123B2 (en)
DD (1) DD94797A1 (en)
DE (1) DE2226121A1 (en)
SU (1) SU559657A3 (en)

Also Published As

Publication number Publication date
CS155123B2 (en) 1974-05-30
DE2226121A1 (en) 1973-01-18
DD94797A1 (en) 1973-01-12

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