GB1014114A - Improvements in or relating to the production of brewers' wort - Google Patents

Improvements in or relating to the production of brewers' wort

Info

Publication number
GB1014114A
GB1014114A GB5015463A GB5015463A GB1014114A GB 1014114 A GB1014114 A GB 1014114A GB 5015463 A GB5015463 A GB 5015463A GB 5015463 A GB5015463 A GB 5015463A GB 1014114 A GB1014114 A GB 1014114A
Authority
GB
United Kingdom
Prior art keywords
malt
mash
minutes
added
enzyme
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB5015463A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pfizer Inc
Original Assignee
Pfizer Inc
Charles Pfizer and Co Inc
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 Pfizer Inc, Charles Pfizer and Co Inc filed Critical Pfizer Inc
Publication of GB1014114A publication Critical patent/GB1014114A/en
Expired legal-status Critical Current

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
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • 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
    • 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

Landscapes

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

Abstract

In producing brewers' wort, proteolytic enzyme is added to a malt mash, the enzyme-containing mash is held at a temperature of from 35-40 DEG C. for a period of from 45-90 minutes, thereafter liquefied cereal grain is added to the enzyme-containing mash in a proportion of from 45-70% by weight based on the total weight of malt and cereal grain, and the temperature of the entire mass is raised to 65-75 DEG C., which temperature is maintained for a period of from 30 minutes to 60 minutes. The proteolytic enzyme is preferably added in a proportion of from 0.16-0.25% by weight of the malt. The liquefied cereal grain is preferably added to the enzyme-containing mash in a proportion of about 50% based on the total weight of malt and cereal grain, but whenever the liquefied cereal grain level is 55% or more, diastatic enzyme is included with the proteolytic enzyme added to the malt mash. Cereal grains such as maize or rice may be employed. Proteolytic enzymes mentioned are papain, ficin, bromelain, pancreatin, fungal protease and bacterial protease. Diastatic enzymes mentioned are bacterial amylase and high diastatic malts such as distillers' malt. Specified proportions of black roasted malt, dark, medium and light caramel malts, and malt syrup may be included in the wort to compensate for the significantly lower level of malt. According to an example, 250 g. maize grits and 11 g. brewers' malt in 900 ml. brewing water are held first at 70 DEG C. for 30 minutes and then at 95-100 DEG C. for 10 minutes, whereby the maize grits are liquefied To the mash tun are added 73 g. brewers' malt, 29 g. high diastatic malt, 25 g. soya flakes, 0.56 g. papain, 0.066 g. bacterial amylase, 4 g. malt syrup and 500 ml. brewing water. The mash is held at 37 DEG C. for 60 minutes, the liquefied maize is then added to the mash and the temperature is then held at 70 DEG C. for 45 minutes. The mash is lautered and sprayed with 1600 ml. brewing water. The worts are transferred to a kettle and after the addition of 3 g. of hops, are concentrated to a volume of 2000 ml. by boiling. The concentrated worts are then fermented and stored as is described in the example.
GB5015463A 1963-08-29 1963-12-19 Improvements in or relating to the production of brewers' wort Expired GB1014114A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US30554663A 1963-08-29 1963-08-29

Publications (1)

Publication Number Publication Date
GB1014114A true GB1014114A (en) 1965-12-22

Family

ID=23181233

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5015463A Expired GB1014114A (en) 1963-08-29 1963-12-19 Improvements in or relating to the production of brewers' wort

Country Status (4)

Country Link
JP (1) JPS4814960B1 (en)
BE (1) BE652231A (en)
DE (1) DE1442288A1 (en)
GB (1) GB1014114A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1835018A1 (en) * 2004-10-27 2007-09-19 Suntory Limited Process for producing fermented beverage with beer taste exhibiting excellent brew flavor

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002014461A2 (en) * 2000-08-11 2002-02-21 The South African Breweries Limited The brewing of an alcoholic beverage
CN110951558A (en) * 2019-12-27 2020-04-03 劳特巴赫(菏泽)啤酒股份有限公司 Preparation method and application of highland barley beer foam-enlarging agent

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1835018A1 (en) * 2004-10-27 2007-09-19 Suntory Limited Process for producing fermented beverage with beer taste exhibiting excellent brew flavor
EP1835018A4 (en) * 2004-10-27 2011-06-15 Suntory Holdings Ltd Process for producing fermented beverage with beer taste exhibiting excellent brew flavor

Also Published As

Publication number Publication date
DE1442288A1 (en) 1968-10-31
BE652231A (en) 1965-02-24
JPS4814960B1 (en) 1973-05-11

Similar Documents

Publication Publication Date Title
CN1788083B (en) Alcohol product processes
EP2004794B1 (en) Mashing process
GB1503760A (en) Method for manufacturing alcohol or alcoholic beverage
RU2010128654A (en) BREWING METHOD
US20060057684A1 (en) Mashing process
US20060083819A1 (en) Beer mashing process
EP2697356B1 (en) Method for production of brewers wort
Tubb Amylolytic yeasts for commercial applications
US4355047A (en) Method of preparing a low calorie beer
WO2007144393A1 (en) Mashing process
CN104271729A (en) A brewing method
US4073947A (en) Preparation of a beer-type beverage
WO2014060474A1 (en) Method for production of brewers wort
Ndubisi et al. Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety
US4272552A (en) Process for producing a low carbohydrate, low calorie beer
GB1367947A (en) Brewing processes and compositions for use therein
US4355110A (en) Preparation of debranching enzyme from rice for producing a low calorie beer
GB1014114A (en) Improvements in or relating to the production of brewers' wort
Agu et al. Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes
WO1999049011A1 (en) Application of lipase in brewing
Button et al. Production scale brewing using high proportions of barley
Power Enzymes in brewing
Matthews et al. Preparation of a low carbohydrate beer by mashing at high temperature with glucoamylase
US8765199B2 (en) Mashing process
Satyanarayana et al. Brewing with enzymes