Patent ID: 11939558
Assignee: TECHNISCHE UNIVERSITAT BERLIN
Field: Food chemistry (Chemistry)
Classification: CPC C  A | IPC A  C

Claim 3:
4. The method of claim 1, wherein the step of processing the malt and/or one or more unmalted grains and the mashing liquor to obtain a wort comprises mashing wherein the malt and/or one or more unmalted grain and the produced mashing liquor are subject to thermal treatment, wherein said thermal treatment comprises at least 3 rests as follows:
(1) a first rest, at about 45° C., for about 20 min,
(2) a second rest, after heating up to about 66° C., for about 20 min, at about 66° C. for about 20 min
(3) a third rest, after heating up to about 75° C., for about 10 min, at about 75° C. for about 20 min, followed by another heating up to about 78° C., for about 3 min.