METHOD FOR PRODUCTION OF BEER 'Ipatovsk gold torque'

摘要

method of production of light beer, which u0437u0430u0442u0438u0440u0430u043du0438u0435 malt, wort filtration of congestion, u043au0438u043fu00a0u0447u0435u043du0438u0435 with u0445u043cu0435u043bu0435u043fu0440u043eu0434u0443u043au0442u0430u043cu0438, cooling, the u0431u0440u043eu0436u0435u043du0438u00a0 and u0434u043eu0431u0440u0430u0436u0438u0432u0430u043du0438u00a0 and bottling, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 orderwhat u0437u0430u0442u0438u0440u0430u043du0438u0435 u043fu0440u043eu0432u043eu0434u00a0u0442 u0438u043du0444u0443u0437u0438u043eu043du043du044bu043c method with initial temperature of mash mass 50 52u0441 and pause at this temperature for 20 min with a consequent reduction in the u043cu043fu0435u0440u0430u0442u0443u0440u044b to 63u0441 at 1c in the mines in the u043fu0435u0440u0435u043cu0435u0448u0438u0432u0430u043du0438u0438 and poise without u043fu0435u0440u0435u043cu0435u0448u0438u0432u0430u043du0438u00a0 at that temperature for 10 - 12 minutes with subsequent increase in temperature up to 70 72u0441 in a u043cu0435u0448u0430u043bu043au0435 and poise.to complete the u043eu0441u0430u0445u0430u0440u0438u0432u0430u043du0438u00a0, 10 - 12 min followed by heating the deadlock to 76 78u0441 and u043fu0435u0440u0435u043au0430u0447u0438u0432u0430u043du0438u0435u043c in u0444u0438u043bu044cu0442u0440u0447u0430u043d, filtering blocks lead to the u0434u043eu0441u0442u0438u0436u0435u043du0438u00a0 mass to if solids 11,20%, u043au0438u043fu00a0u0447u0435u043du0438u0435 wort with u0445u043cu0435u043bu0435u043fu0440u043eu0434u0443u043au0442u0430u043cu0438 lead for 80 to 100 min with the initial value of ph 5.2 and 5.3 to u043fu043eu043au0430u0437u0430u0442u0435u043bu00a0 bitterness 1.2 - 1.4 g / gavethe task of u0445u043cu0435u043bu0435u043fu0440u043eu0434u0443u043au0442u043eu0432 lead in two layers: 85% within 15 min after u0437u0430u043au0438u043fu0430u043du0438u00a0 wort and 15% for 30 min before u043eu043au043eu043du0447u0430u043du0438u00a0 u043au0438u043fu0435u043du0438u00a0 getting wort density 11.8 - 12%, the ph value of 5.1 5.2 and u0438u0437u043eu0433u0443u043cu0443u043bu043eu043du0430 45 - 50 mg / l, fermentation u043fu0440u043eu0432u043eu0434u00a0u0442 classic method or u0446u0438u043bu0438u043du0434u0440u043eu043au043eu043du0438u0447u0435u0441u043au0438u0445 tanks.