Patent GB-1121017-A (GB)
Title: New brewing process and adjunct
IPC: C12C5/00
Filed: 1966-10-24
Abstract: A brewing adjunct is produced by selecting a suitable cereal grain, steeping the grain in water at a temperature in the range of 50 DEG F. to 190 DEG F. until its moisture content is increased to more than 22%, preferably to approximately 42%, cooking the steeped grain at a temperature in the range of 200 DEG F. to 220 DEG F. for a period of 5 to 30 minutes, drying the cooked grain at a temperature in the range of 110 DEG F. to 220 DEG F. until the moisture content is in the range of 7% to 11%, and granulating the grain. The cereal employed may be rye, barley, wheat, maize, milo or sorghum; in the case of barley, the kernel is dehusked before the grain is steeped. According to preferred procedures, 1/2 -2% of sodium bisulphite is added to the steeping water, the dried grain is cured at a temperature in the range 170 DEG F. to 210 DEG F. for 180 to 20 minutes, and the dried and cured grain is debranned, removing more than 10% of the total weight of the grain, and granulated in course and fine grinds based on the U.S. Standard No. 20 sieve.  The pregelatinized grain adjunct produced is blended with high a  - amylase malt (as distinct from brewer's malt) so that the blend includes 30% - 70% high a  - amylase malt, less than 45% maize grits (or corn syrup), less than 15% pregelatinized rye grain and less than 40% pregelatinized barley grain, the blend is mashed until substantially all of the available starches contained therein are converted to fermentable sugars, the wort is drawn from the mash and boiled until substantially all of the enzymes therein are deactivated, and the boiled wort is cooled and fermented.  Reference is made to the addition to beer of gum arabic, algin derivatives and cobalt compounds as foam aids.ALSO:A brewing adjunct is produced by selecting a suitable cereal grain, steeping the grain in water at a temperature in the range of 50 DEG F. to 190 DEG F. until its moisture content is increased to more than 22%, preferably to approximately 42%, cooking the steeped grain at a temperature in the range of 200 DEG F. to 220 DEG F. for a period of 5 to 30 minutes, drying the cooked grain at a temperature in the range of 110 DEG F. to 220 DEG F. until the moisture content is in the range of 7% to 11%, and granulating the grain. The cereal employed may be rye, barley, wheat, maize, milo or sorghum; in the case of barley, the kernel is dehusked before the grain is steeped.  According to preferred procedures, 1/2 %-2% of sodium bisulphite is added to the steeping water, the dried grain is cured at a temperature in the range 170 DEG F. to 210 DEG F. for 180 to 20 minutes, and the dried and cured grain is debranned, removing more than 10% of the total weight of the grain, and granulated in course and fine grinds based on the U.S. Standard No. 20 sieve.  The pregelatinized grain adjunct produced is blended with high a -amylase malt (as distinct from brewer's malt) so that the blend includes 30%-70% high a -amylase malt, less than 45% maize grits (or corn syrup), less than 15% pregelatinized rye grain and less than 40% pregelatinized barley grain, the blend is mashed until substantially all of the available starches contained therein are converted to fermentable sugars, the wort is drawn from the mash and boiled until substantially all of the enzymes therein are deactivated, and the boiled wort is cooled and fermented.  Reference is made to the addition to beer of gum arabic, algin derivatives and cobalt compounds as foam aids.