## 3 Results and Discussion
### Optimizing the Mashing Mode  
The following version of an optimized malt mixture with the addition of CaCl\({}_{2}\) and acidulated malt was selected on the basis of the results obtained: Pilsner malt: 92.6%, Caramel Pils: 5.2%, Caramel Munich 2: 1.2%, acidulated malt: 1%, CaCl\({}_{2}\): 52.5 mg/50 g of malt. With the malt mixture and the corresponding additives thus selected, the influence of individual pauses on the production of the fermentable extract (represented by the fermentable sugars glucose, fructose, sucrose and maltose) was investigated, according to the methodology presented in Figure 2. The results have been summarized in Figure 8.  
The data in Figure 8 show that the fermentable extract accumulated linearly within the two pauses for the action of the amylolytic enzymes. The main sugar forming this extract was maltose. Glucose was the second most important one, and sucrose and fructose had little influence on the total fermentable extract amount. It was interesting that at the end of the mashing, the word fermentation degree (calculated on the basis of the representatives of fermentable sugars studied) was about 62%, with 80% expected, which corresponded to standard lager word. The word fermentation rate (determined relative to the final word extract) followed the linear trend characteristic of the fermentable extract (Figure 8b).  
Figure 7: Investigation of the influence of the addition of acidulated malt.  
As we have already noted, the accumulation of fermentable sugars in the specific fermentation mode during the pauses at 63 \({}^{\circ}\)C and 72 \({}^{\circ}\)C followed a linear trend (Figure 9). The coefficient in front of x (time) should be regarded as the rate of extract formation during the two pauses. In this case, the extract was formed at a rate of 0.1337 \({}^{\circ}\)P/min. This indicator could also be used as an indirect assessment of the diastatic strength of the malt, which is known to be in direct correlation with the \(\beta\)-amylase activity [7]. The free member represents the accumulated amount of extract at the beginning of the mashing process. It can be seen that about \(\frac{1}{2}\) of the total word extract accumulated at the beginning of the brewing and during the 50 \({}^{\circ}\)C pause. At the current stage of development of the industry, and especially in craft breweries, there is a tendency towards skipping the proteolytic 50 \({}^{\circ}\)C pause, relying on the occurrence of malt starch hydrolysis only in one extended pause at 63 \({}^{\circ}\)C. Perhaps such a process is justified from an energy consumption point of view; however, the formation of word with a qualitative and quantitative composition of the extract suitable for fermentation occurs during each of the pauses; hence, we cannot recommend this kind of mashing mode. The resultant regression equation (Figure 9) can also be used to compare the extract formation rates when comparing different brewing modes for beer production.  
Figure 8: Changing the total and fermentable extract during mashing.  
As a result of the overall modeling process, a malt mixture was developed and a mashing mode was proposed for obtaining a light lager beverage. The next step that lies ahead is the selection of a yeast strain and the optimization of the fermentation mode, in order to obtain beer with the desired organoleptic profile.