Preparation of wort extracts
OwnerJoseph L. Owadesinventor
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Abstract
A method for producing a wort containing a reduced level of fermentable sugars is described. The method consists of providing a warm aqueous suspension of ground malt, and adding the warm suspension to a boiling aqueous suspension of cereal adjuncts while avoiding temperatures between about 52.degree. and 72.degree. C. The resulting wort is useful for producing a beer with a lower-than-normal alcohol content, or a malt beverage lacking sweetness usually associated with malt beverages.
Claims11
In a method for producing a wort in which a warm malt mash is blended with hot water at a temperature above 75.degree. C., the improvement which comprises blending said warm malt mash and hot water under conditions which avoid exposing the blend of hot water and the malt mash to temperatures between about 52.degree. C. and about 75.degree. C. so as to avoid appreciable conversion of the blended malt mash to simple sugars.
A method of producing a wort having a low level of simple sugars, comprising the steps of:
- (A) forming a warm suspension of malt in water;
- (B) forming a boiling suspension of cereal adjuncts in water;
- and
- (C) adding said warm suspension of malt to said boiling suspension of cereal adjuncts, whereby to maintain the temperature of said cereal adjuncts throughout said additive step at least about 75.degree. C.
Dependencies are inferred from the claim text.