GB1177475A - Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour. - Google Patents
Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour.Info
- Publication number
- GB1177475A GB1177475A GB319768A GB319768A GB1177475A GB 1177475 A GB1177475 A GB 1177475A GB 319768 A GB319768 A GB 319768A GB 319768 A GB319768 A GB 319768A GB 1177475 A GB1177475 A GB 1177475A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mash
- range
- wort
- malt
- water
- 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
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
- 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
-
- 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
-
- 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
- C12C5/002—Brewing water
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
1,177,475. Malt liquor. C. GLUEK. Jan.22, 1968, No.3197/68. Heading C6E. A process for the manufacture of a malt liquor having an alcohol content in the range of from 3À2 to 5% by weight and a sacchanometer indication by Plato of less than 0À6%, involves preparing a cooker mash from malt, cereal products and water, and liquefying the starches in the cooker mash; preparing a main mash from malt and water, heating the main mash to extract soluble proteins and then further heating to a temperature in the range of from 42‹ to 45‹R, withdrawing from the main mash at the same temperature an infusion liquid (containing maltase, diastase and proteinases) in an amount of, at most, 1% by volume of the total product to be brewed; mixing together the boiling cooker mash and the main mash to obtain a temperature in the range of from 50‹ to 54‹ R; withdrawing and boiling the wort from the mash mixture with some of the infusion liquid and adding hops and brewing sugar; cooking the wort to a temperature in the range of from 8‹ to 10‹R and adding at least half of the total infusion liquid; fermenting the wort for 13-18 days and during the fermentation adding a further small quantity of the infusion liquid and mixing the wort with brewing water, the volume ratio of brewing water to wort being in the range of from 0À3:1 to 0À875:1, and simultaneously adding a small quantity of an emulsifier. The brewing water is spring water which is substantially free from lime, iron oxides and other impurities and has a pH in the range 4À2-5À5. Emulsifiers: Gum Arabic, guar and Irish moss extract, also mono- and diglycerides. Liquid chill proof, commercial foam builder, liquid hop extract and malt colouring may be included. The product may be carbonated.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB319768A GB1177475A (en) | 1968-01-22 | 1968-01-22 | Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB319768A GB1177475A (en) | 1968-01-22 | 1968-01-22 | Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour. |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1177475A true GB1177475A (en) | 1970-01-14 |
Family
ID=9753791
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB319768A Expired GB1177475A (en) | 1968-01-22 | 1968-01-22 | Production of Malt Liquor Products Having Very Low Protein, Sugar and Real Extract Contents with Distinctive Vinous Flavour. |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1177475A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010057030A2 (en) * | 2008-11-14 | 2010-05-20 | Cargill, Incorporated | Beer-type beverages |
-
1968
- 1968-01-22 GB GB319768A patent/GB1177475A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010057030A2 (en) * | 2008-11-14 | 2010-05-20 | Cargill, Incorporated | Beer-type beverages |
WO2010057030A3 (en) * | 2008-11-14 | 2011-03-03 | Cargill, Incorporated | Beer-type beverages |
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