METHOD OF PRODUCING SPECIAL BRIGHT 'BALTIKA WHEAT' BEER NO 8

摘要

FIELD: brewing industry. SUBSTANCE: method involves providing wort by mashing brewer's amber barley malt and wheat ma filtering wort and boiling with hop products; cooling; fermenting hopped wort; providing additional fermentation and maturing of new beer; clarifying carbonizing and bottling. Method is characterized in that 31 wt% of brewer's amber barley malt, 65wt% of wheat malt and 4 wt% of caramel malt are used for producing original wort with 12.5% extractiveness. Malt mashing is provided by infusion or single cooking mashing method. For boiling of produced wort with hop, hop products in the form of granulated bitter hop are set for initial boiling process, with following cooling of wort to temperature of 13-20 C and directing cooled wort for fermentation to cylindrical-conical tanks equipped with jackets for cooling said wort during primary and secondary fermentation processes and maturation process, with cooling process being carried out in three stages: at temperature of 17-25 C for at least three days; at temperature of 13-20 C for less than three days; at temperature of from -2 to 2 C for at least seven days. Beer clarifying process may be carried out in several stages, one of which is clarifying on separators followed with deep cooling from temperature of -2 C to temperature of 2 C. Finished beer is kept at temperature of from -1 C to 5 C before being bottled. EFFECT: wider range of high-quality novel sorts of beer, reduced process time and improved organoleptical properties. 3 cl