Process for making a brewers! wort

Abstract

Abstract THIS INVENTION A PROCESS FOR PRODUCING A BREWERS'' WORT IN WHICH AN AQUEOUS SLURRY OF A RAW STARCHCONTAINING MATERIAL, PREFERABLY A CEREAL GRAIN SUCH AS BARLEY, IS TREATED UNDER SUITABLE TEMPERATURE CONDITIONS FOR DEFINED PERIODS OF TIME WITH DISCRETE PROTEOLYTIC, AAMYLASE AND AMYLOGLUCOSIDASE ENZYMES AND A B-AMYLASE SOURCE OR A DISCRETE B-AMYLASE ENZYME THE PROTEOLYTIC, AAMYLASE AND AMYLOGLUCOSIDASE ENZYME BEING PRESENT IN AMOUNTS OF AT LEAST ABOUT 0.5 MODIFIED KUNITZ PROTEASE UNITS PER GM., AT LEAST ABOUT 45, PREFERABLY AT LEAST ABOUT 100, MODIFIED STEIN-FISHER A-AMYLASE UNITS PER GM. AND AT LEAST 6.0$10-3, PREFERABLY AT LEAST ABOUT 1.0$10-1 AMYLOGLUCOSIDASE (AG) UNITS PER GM. OF STARCH-CONTAINING MATERIAL RESPECTIVELY. THE B-AMYLASE SOURCE IS CONVENIENTLY MALT PRESENT IN AN AMOUNT OF NO MORE THAN ABOUT 30% BY WEIGHT, PREFERABLY BETWEEN ABOUT 8% AND 20% BY WEIGHT, SO THAT THE TRADITIONAL RELIANCE UPON MALT (A RELATIVELY EXPENSIVE AND COMPLEX MATERIAL) IS GREATLY LESSENED. PREFERABLY THE MASH BILL INCLUDES UP TO ABOUT 60% BY WEIGHT, OF A CEREAL ADJUNT, SAY, LIQUEFIED CORN GRITS. PREFERRED EMBODIMENTS OF THIS INVENTION INVOLVE NOVEL MASH CYCLES BASED ON DEFINED TEMPERATURES AND TIME PARAMETERS. THIS INVENTION ALSO INCLUDES A PROCESS FOR PRODUCING BEER OR LIKE NON-DISTILLED, ALCOHOLIC BEVERAGES FROM SUCH BREWERS'' WORTS.

Inventors

• 👤 R Quittenton

Bibliographic Details