Production of brewer's wort
AssigneeMiles Laboratories, Inc.
InventorPaul R. Glenister
Life of this patent
Estimating the term…
Abstract
Brewer's wort is prepared by a process comprising the steps of forming at 82.degree. to 88.degree. C. an aqueous mash containing malted cereal, unmalted cereal and an effective amount of a starch liquefying thermostable alpha amylase; maintaining the mash at such temperature until a substantial amount of the cereal starch has been liquefied; cooling the mash to a temperature of 60 to 65.degree. C.; adding an effective amount of starch saccharifying diastatic enzyme to the mash; maintaining the resulting mixture at 60 to 65.degree. C. until a substantial amount of the cereal starch has been saccharified; then raising the temperature of the mash to at least 72.degree. C. and maintaining the mash at this temperature until the starch has been completely converted.
Claims2
A process for preparing brewer's wort which consists essentially of:
- (a) forming at 82.degree. to 88.degree. C. an aqueous mash containing from 23 to 40 weight percent malted cereal and from 60 to 77 weight percent unmalted cereal, said weight percents based on the total weight of such malted and unmalted cereals, and also containing an amount of starch liquefying thermostable alpha amylase produced by Bacillus licheniformis effective to substantially liquify the starch;
- (b) maintaining the mash at such temperature until a substantial amount of the cereal starch has been liquefied;
- (c) cooling the mash to a temperature of 60.degree. to 65.degree. C.;
- (d) adding malted cereal to the mash wherein the total unmalted and malted cereals added in steps (a) and (d) consist of 55 to 70 weight percent unmalted cereal and 30 to 45 weight percent malted cereal, said weight percents based on the initial total weight of such added cereals, and maintaining the resulting mixture at 60.degree. to 65.degree. C. until a substantial amount of the cereal starch has been saccharified;
- (e) raising the temperature of the mash to a value from 72 to 76.degree. C. and maintaining the mash at this temperature until the starch has been completely converted, and
- (f) separating brewer's wort from the mash obtained from step (e).
Dependencies are inferred from the claim text.