METHOD OF PRODUCING SPECIAL SEMI-DARK "BALTIKA COFFEE" BEER NO 12

FIELD: brewing industry. SUBSTANCE: method involves using 73 wt% of amber malt, 20 wt% of caramel malt and 7 wt% of rye malt; mashing said malts by infusion or single cooking method; before cooling of hopped wort, directing it to hydraulic cyclone-type apparatuses for clarifying, with boiling of wort with hop products being carried out for 1.0-1.25 hours with alpha acid bitter substances being set at the rate of 0.00070 kg/dacaliter; using bitter granulated hop, which is set in a single portion at initial boiling stage; fermenting at yeast feeding rate of 0.3-1.8 kg/hectoliter of cooled wort; directing wort for primary fermentation at set temperature in the range of from 10 C to 17 C to cylindrical-conical tanks equipped with jackets for cooling beer at temperature of 10 C to 19 C until final apparent fermentation extent is reached for 3-6 days; providing secondary fermentation and maturation of new beer for 2-3 days to temperature of -2 C to 2 C; holding cooled beer for at least one day; using coffee syrup as flavor additive and introducing it into beer flow at filtering stage in an amount effective for providing extractiveness of finished beer of 12.6% and carbohydrate content below 3.44%; clarifying beer in several stages, one of said stages being clarifying on separators followed with deep cooling to temperature of -1 C to -3 C; providing second clarifying stage by filtering through kieselguhr layer fixed on carton support or metal grids; directing dosed amounts of protein-colloid stability regulators into flow of beer filtered through kieselguhr layer; prior to bottling, keeping finished beer at temperature of -1 C to 2 C. EFFECT: wider range of novel alleviated beverages and reduced production time. 5 cl