CS244000B1 - Process for the production of deep-fermented dark beer - Google Patents

Abstract

The solution concerns the production of deeply fermented dark beer. Unmalted colored malt in an amount of 5 to 10% is added after the demalting of the mixture of Czech, Bavarian and caramel malt to the straining vat and the wort is subjected to deep fermentation in the still with a difference of 5 to 7% of the actual and achievable fermentation. The malt mixture consists of 40 to 60% Czech malt, 20 to 40% Bavarian malt, 10 to 25% caramel malt, 5 to 10% colored malt with the addition of 10 to 35% refined sugar at a standard hop dose of 240 to 280 g/hl. The finished light dark beer is sweetened with a dipeptide sweetener in an amount of 2 to -10 g/hl, as needed.

Description

Method of producing deep-fermented dark beer

The solution concerns the production of deeply fermented dark beer. Unfermented colored malt in an amount of 5 to 10% is added after the demashment of the mixture of Czech, Bavarian and caramel malt to the straining vat and the wort is subjected to deep fermentation in the still with a difference of 5 to 7% of the actual and achievable fermentation. The malt mixture is made up of 40 to 60% Czech malt, 20 to 40% Bavarian malt, 10 to 25% caramel malt, up to 10% colored malt with the addition of 10 to 35% refined sugar at a standard hop dose of 240 to 280 g/hl. The finished light dark beer is sweetened with a dipeptide sweetener in an amount of 2 to -10 g/hl, as needed.

244,000 (51) Int. Cl/'

C12C7/00

- 1,244,000

The invention relates to the production of Mehkéhe dark beer.

Dark beers produced today are mostly high-proof and, due to their different character from Czech-type beers, are not very popular and not very popular in our country. These beers are produced with a difference between the actual and achievable fermentation during fermentation in the range of 10 to 12%. They are lightly hopped and sweetened with saccharin in the amount of 1.8 g/hl of finished beer. The health safety of saccharin has been questioned and its safety is constantly being reviewed. Another disadvantage of saccharin is its bitter smell, to which part of the population is sensitive.

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The above-mentioned shortcomings are eliminated by the method of producing light dark beer according to the invention with separate processing of colored malt, characterized in that unmutated colored malt in an amount of 5 to 10% ee is added after the de-mash of the mixture of Czech, Bavarian and caramel malt to the straining vat and deep fermentation of the wort in the still to the difference between the actual and achievable fermentation of A to “Ý %. The wort mixture is made up of 40 to 60% Czech malt, 20 to 40% Bavarian malt, 10 to 25% caramel malt, 5 to 10% colored malt, the addition of refined sugar is 10 to 30% and the dose of standard hops is 240 to 280 g/hl. The finished light dark beer is sweetened as needed with a dipeptidic sweetener in an amount of 2 to 10 g/hl.

The production according to the invention brings the light Irish dark beer closer to the character of Czech beer by increasing the bitterness, namely by a higher dose of hops and by increasing the CO^ content in the finished beer. Since the fullness of the taste of the light dark beer is ensured by sufficient

244,000 by the amount of alcohol. As a result of deep fermentation and finishing with a dipeptide sweetener that is more acceptable in terms of health and taste, beer with a lower alcohol content of 8 to 10% is produced in this way, without affecting the consumer's resistance to low-alcohol beers. Light dark beers produced according to the invention have a low level of residual sugars in comparison with existing dark beers and enrich the market with a new type of beverage that better meets the requirements of rational nutrition, ~

The invention is explained on the example of the production of)-Light-dark beer. The malt grinding is carried out on conventional grinding machines. Czech, Bavarian and caramel malt are ground together. Coloured malt is ground separately. The composition of the wort consists of 40% Czech malt, % Bavarian malt* 15% caramel malt, 5% coloured malt and 15% refined sugar. The total consumption of standard malt is 14 _t 6 kg/hl.

It is mashed in the classic double-mashing method with an extension of the dwell at 52°C for 20 minutes and at 64°C for 40 minutes. Czech, Bavarian and caramel malts are mashed together. The colored malt, which is rotated separately, is added unmatured to the straining vat. Straining is again classic with the front pulled up from above,

The hop brew is two hours long, with 40% hop pouring in the composition of 1/4 hops and 1/3 hop extract used at the beginning, 1.5 hours before the hop brew, 40% hop pouring in the composition of 1/2 hops and 2/3 hop extract is added, 20 minutes before the end of the hop brew, the remaining 20% hop pouring and refined sugar are added. The total hop consumption is 240 g/hl, of which 60% is hop head and 40% is hop extract.

The wort is cooled to 6 °C and the cold sludge is removed, for example, by filtration, dilution or flotation. This is followed by aeration and dosing of the deep-fermenting yeast strain P 96 in the amount of 0.7 l of dense yeast per 1 hl of wort. The main fermentation is carried out at temperatures of 6 to 11 °C. The fermentation is carried out at a temperature of 5 °C with an apparent extract of 2.8 to 3.0 %.

It is fermented for 30 to 35 days at a temperature of 1 to 2 °C at a closing pressure of 80 to 90 kPa. In the case of poor fermentation, it is possible to dose P 96 yeast into the tank before barreling in an amount of 0.2 l per 1 hl of young beer.

- 3,244,000

The beer is filtered through a diatomaceous earth filter into a pressure tank, into which dissolved Usal in the amount of 5 g/hl and ascorbic acid 2 g/hl have been previously dosed. After filtration, carbonation is carried out. Before racking, the beer is filtered through an EK filter. To increase the shelf life, the finished light dark beer can be pasteurized.

The light dark beer produced in this way has very good taste properties. It is easy to drink, full-bodied with high foaminess. Its character is similar to light beers of the Czech type.

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Stability test of Usal in a sloppy dark beer:

time (days)

O

aa *aaas ae asassa aa «aasaá eaai a»a»as«ae»»aaaa«aai ·· Concentration Usal storage temperature 18 °C storage temperature 5 °C -- --.--— (g/h) eea»flaaaa»«ea»eeeeeB«s ··« (%) »a»a»a»ae«ea»«eee«>aee»a· (g/hl) (%) 5.22 100.0 5.22 100.0 5.21 99.8 5.44 104.2 5.26 100.8 «Β - 5.23 100.2 5.44 104.2 4.83 92.5 - - 4.64 88.9 - - 4.71 90.2 5.38 103.1 4.52 86.6 5.29 101.3 »«· aaaa aa au» and «««*«· ace »»«»««»«»easaea»ai ma

Based on monitoring the stability of Usal in beer, the losses of Usal over a certain number of days were calculated:

Calculated loss of Usal in beer at a storage temperature of 18 °C

r-··—-η— — aaae«»aaeaa 10 a*a«a« 15 • a»aa«i«»a»a a 30 35 a· ee«a ·» aa as aa es « aa «a a «•aaaa at a· 50 time (days) 5 20 25 40 45 Gbytek Usalu 1.5 3.0 4.5 5.9 7.3 θ.7 10.1 11.5 12.8 14.1 Lm..J •a»a aea *aea»«aaea ia*aea»eeeeea __ aaaa a»«e«aa RM«a««a a»aaa»a» ··

The average loss of Usel during beer pasteurization, i.e.

min heating from 15 °C to 63 °C, 20 min holding at 63 °C and 20 min

244,000 cooling from 63 °C to 10 °C. was 5.5%. _ _of

These results prove that the Usal in dark beer according to the invention is sufficiently stable and practically usable.

SUBJECT

Claims (1)

BACKGROUND OF THE INVENTION A process for producing light brown beer with separate color malt processing, characterized in that it is prepared from 40 to 60% by weight of Czech malt, 20 to 40% by weight of Bavarian malt, 10 to 25% by weight of caramel malt and 5 to 10%. by weight of the malt of the colored wort in a two-mash process, extending the temperature delay at 52 ° C for 20 to 30 minutes and at 64 ° C for 25 to 40 minutes, the colored malt being applied after mashing to lauter tun, hopping 240 to 280 g hops per 1 hl and before the end of the brewing process 10 to 30% of refined sugar is added, based on standard malt, whereupon the wort undergoes a deep fermentation to a difference of up to%% between actual and attainable fermentation. and the finished beer is sweetened with a dipeptide sweetener in an amount of 2 to 10