FIELD OF INVENTION
This invention relates to a process for producing a high strength beer having a winey beery
character.
KNOWN ART
The known process for producing beer comprising the steps of:
a) Milling the malt;
b) Preparing a mash slurry from the milled malt;
c) Lautering the mashed malt to obtain a wort;
d) Boiling the wort and sugar to get the required gravity.
e) Fermenting and aerating the hopped wort in the presence of yeast and then separating the yeast from the fermented wort;
f) Maturing or conditioning the fermented wort;
g) Filtering the beer.
Mashing
Barley malt is first milled into grist and fed into a mash tun where it is mixed with hot water to form a slurry or mash during which the slurry is stirred. The saccharified mash so obtained is transferred into a lauter tun having a perforated base, which retains the spent mash and allows the clear extract (wort) to filter through, which is collected in a kettle. Boiling
Along with sugar, the extract or wort in the kettle is boiled with either direct steam or steam coils. The solid particles are separated by whirlpool separator, and where the wort is led into the vessel in a tangential flow that creates a whirlpool effect. The solid particles (proteins) pile up in the center of the vortex and the wort is then decanted off.
Fermentation
The wort is subsequently cooled to fermentation temperatures depending on the type of beer to be produced. It is aerated with compressed air to provide oxygen for fermentation, pitched or mixed with the chosen yeast and then transferred into large fermentation tanks for the yeast to

act. The process of fermentation generally takes four to five days during which the yeast
multiplies and vigorously ferments the wort sugars to produce ethyl alcohol and carbon dioxide.
At the end of fermentation, settles to the bottom, and gas production slows down. The yeast is
then separated by drawing off from the bottom and the fermented wort or beer, is transferred into
a conditioning or maturation tank.
Maturation
Maturation is done in stainless steel tanks where the residual yeast is induced to carry out
secondary fermentation by priming the beer with sugar. The fermented beer is chilled to 0°C and
transferred to lager tanks where it matures. During this time, a number of biochemical
transformations take place to impart stable flavour characteristics to the beer and remove many
of the undesirable flavours that develop during fermentation.
Filtration
At the end of conditioning or maturation, the beer is subjected to a process of filtration to produce
clear amber liquid. This may be carried out in two steps, a coarse filtration to remove the
suspended yeast cells, and a fine filtration to remove all particulate matter. Typically,
diatomaceous earth or Kieselguhr is used as the filtration medium. The filtration equipment used
for the purpose is varied and ranges from plate and frame filters to leaf or candle filters.
OBJECTS OF THE INVENTION
An object of this invention is to propose a beer having high alcohol strength with a winey beery character but does not have a bitter taste, which is smooth and does not cause heaviness after drinking and has a mellow and clear taste and has no off flavour.
At the outset of the description, which follows, it is to be understood that the ensuing description only illustrates a particular form of this invention. However, such a particular form is only an exemplary embodiment and without intending to imply a limitation on the teaching of the invention and nor to be taken restrictively.

BRIEF DESCRIPTION OF INVENTION
According to this invention there is provided a process for the preparation of beer having a high alcohol strength with winey beery character comprising in the steps of:
a) Preparing a mash from milled malt and liquor with additives to provide a mash with an acidic pH,
b) Subjecting the mash to the step of lautering to obtain a clear wort,
c) Adding the wort to sugar solution and subjected to the step of boiling, adding citric acid and caramel, adjusting the wort gravity,
d) Transferring the wort to a whirlpool,
e) Activated yeast addition and passing the wort through PHE in the presence of aeration and then subjecting to the step of fermentation,
f) Lagering for removal of yeast
g) Subjected to the step of filtration.
The process steps of the present invention comprise:
Mash Kettle: Malt is milled in a coarse mill and mash is prepared by, for example, malt: liquor ratio of 1:7 used for mashing. During mashing additives such as gypsum, calcium chloride, promalt, formaldehyde and lactic acid are added to give a mash pH of 5.4. The mashing is carried out at 45°C for 15 min, 52°C for 30 min, 65°C for 60 min, 72°C for 30 min and temperature is raised to 76°C and Mash off.
Lautering : Recirculation for clear wort. Wort collection is started when the wort is clear and sparge water at 76-78°C and the end gravity is 2.0-2.2°P.
Wort Kettle: Sugar is dissolved and wort and sugar solution dip is made to the required gravity and volume, which is boiled vigorously, for example, for 30 min. Citric acid and caramel of required quantity is added to make up the colour to 7-7.5 EBC before end of boiling. Whirlfloc is added at the end of boiling, and the final wort gravity is adjusted.

Whirl pool: Wort is transferred after boiling to whirl pool.
Yeast activation: The special yeast is activated by adding water and a little sugar. Yeast is dosed on line.
The wort is passed through PHE, online aeration is maintained throughout the wort transfer and the wort is transferred to fermenter. During the transfer the yeast, yeast food (5.5 g/hl) & ammonium salt (10.5 g/hl) is dosed.
Fermentation is carried out at 25-27°C till the end gravity falls to for example 0.2°P.
Lagering : Yeast is removed and additives such as biofine, biox, stabiquick / Lucilite & biofoam are added and lagering temperature is maintained at 0 to 1°C. Counter pressure of 0.5 to 1 kg is maintained during lagering.
Filtration : The product is filtered to achieve the Haze below 0.4 EBC.
The real extract of the product should not be less than 2.55°P for flavour. The RE of the product should not be more than 2.9°P, which may be monitored at lagering stage and as soon as the product reaches the required RE the product is immediately filtered, filled, pasteurized and stored.
Air control/oxygen control is maintained by passing C02 at each stage of the unit operation including filling. DO should not be more than 0.1 ppm.
During pasteurization, the temperature of the water in the pasteurization zone is, for example, 63.5°C and the product temperature 62.5-63°C. This higher temperature is required for the inactivation of the special yeast. The pasteurization unit is in the range of 23-25.


Calculation of Grist
1. Required alcohol content-8.0% v/v
2. Set OG = 14.9-15
3. Grist ratio = malt: sugar = 18-20 (malt ratio range): 82-80 (sugar ratio range)
4. Extract ratio = malt extract : sugar extract = 14-16 (malt extract ratio range) : 86-84
(sugar extract ratio range)
Reference to numerical values here in above are only by way of example and without intending to
impose any restriction on the process of the present invention.

We Claim:
I. A process for the preparation of beer having high alcohol strength with winey beery character comprising in the steps of:
a) preparing a mash from milled malt and liquor with additives to provide am ash with an acidic pH,
b) subjecting the mash to the step of lautering 10 obtain a clear won,
c) adding the wort to sugar solution and subjecting to the step of boiling, adding citric acid and caramel, adjusting the wort gravity,
d) transferring the wort to a wiripool,
e) passing the wort through PHE in the presence of aeration and activated yeast addition then subjecting to the step of fermentation,
f) lagering for removal of yeast
g) subjected to filtration.
2. The method as claimed in claim 1, wherein said mash is prepared at pH 5,4 and temperature between 45 to 76°C, the ratio of malt ; liquor is 1:7 during mashing and additives such as gypsum, calcium chloride, prom alt, formaldehyde and lactic acid are added.
3. The method as claimed in claim 1, wherein lautermg is preferred by sparging water at 78°C till the end gravity of 2.0-2.2°? is obtained.
4. The method as claimed in claim 1, wherein fermentation is carried
out between 25-27C till the gravity falls to 0.2VP.
5. The method as claimed in claim i, wherein lagering is preferred as
0 to °C AND THE PRESSURE IS 0.5 TI 1 KG.
of L.Sdavar & co.