METHOD FOR PRODUCTION OF BEER 'General Yermolov'

摘要

1.method of production of dark beer with u0437u0430u0442u0438u0440u0430u043du0438u0435 malt with water, filtering out of the impasse, u043au0438u043fu00a0u0447u0435u043du0438u0435 wort with u0445u043cu0435u043bu0435u043fu0440u043eu0434u0443u043au0442u0430u043cu0438, cooling, city u0435u0434u0435u043du0438u0435 u0431u0440u043eu0436u0435u043du0438u00a0 and u0434u043eu0431u0440u0430u0436u0438u0432u0430u043du0438u00a0, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, u0434u043bu00a0 u043fu0440u0438u0433u043eu0442u043eu0432u043bu0435u043du0438u00a0 wort taking 80 - 82% malt beer brewing u00a0u0447u043cu0435u043du043du043eu0433u043e, 15% of caramel malt, 3% corn rice and dr. about 2% of sugar, kohler, who u0432u0432u043eu0434u00a0u0442 for 20 min before the end of the u043au0438u043fu00a0u0447u0435u043du0438u00a0,u0437u0430u0442u0438u0440u0430u043du0438u0435 u043fu0440u043eu0432u043eu0434u00a0u0442 u0434u0432u0443u0445u043eu0442u0432u0430u0440u043eu0447u043du044bu043c method with separate u0437u0430u0442u0438u0440u0430u043du0438u0435u043c bright and dark malt, water u0434u043bu00a0 congestion processing u0441u0442u0430u0434u0438u0439u043du043e, with the first stage from to power hosiery filter 60 nm, then cleaning u043fu0440u043eu0432u043eu0434u00a0u0442 through elements 20, 10 and 5 nm, respectively, the introduction of u0445u043cu0435u043bu0435u043fu0440u043eu0434u0443u043au0442u043eu0432 u043fu0440u043eu0432u043eu0434u00a0u0442 for bitter substances: 1.22 g / gave u0433u043eu0440u00a0u0447u0435u0433u043e wort in three stages: first a 70% u0432u043du043eu0441u00a0u0442 in 10 min after the beginning of u043au0438u043fu00a0u0447u0435u043du0438u00a0 wort, the other 20% for 30 min before u043eu043au043eu043du0447u0430u043du0438u00a0 u043au0438u043fu00a0u0447u0435u043du0438u00a0 wort and the third u043fu043eu0440u0446u0438 yu 10% for 5 min before the end of the u043au0438u043fu00a0u0447u0435u043du0438u00a0, fermentation lead for 8 to 9 hours in normal u0432u0432u0435u0434u0435u043du0438u00a0 0.6 0.7 g / l of yeast in the wort.;2. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1 so that, in the process of u0437u0430u0442u0438u0440u0430u043du0438u00a0 use enzymes: u0442u0435u0440u043cu043eu0441u0442u0430u0431u0438u043bu044cu043du0443u044e - u0430u043cu0438u043bu0430u0437u0443, u0442u0435u0440u043cu043eu0441u0442u0430u0431u0438u043bu044cu043du0443u044e - u0433u043bu044eu043au043eu043du0430u0437u0443 and neutral u043fu0440u043eu0442u0435u0438u043du0430u0437u0443.;3. way on any of the u043fu043f.1 and 2, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, after u043eu043au043eu043du0447u0430u043du0438u00a0 u043au0438u043fu00a0u0447u0435u043du0438u00a0 wort with hops u043fu0440u043eu0432u043eu0434u00a0u0442 u0430u0434u0441u043eu0440u0431u0446u0438u044e u043fu043eu043bu0438u0444u0435u043du043eu043bu044cu043du044bu0445 and proteinaceous substances in u0441u0443u0441u043bu0435 with the assistance of mr. u0438u0434u0440u043eu0437u043eu043bu00a0 silicon acid.