Mashing m alt rau npias: txoj kev. Kub pauses nyob rau hauv brewing

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Technologies rau kev npaj cov dej haus foamy tsis tau tsim nyob rau hauv ib hnub. Mashing m alt yog ib qho kev tshawb fawb me me, txhua lub npias tau ua nrog qee qhov kev siv tshuab. Tab sis yog vim li cas npias txawv, nrog nws tus kheej organoleptic thiab lwm yam zoo!

me ntsis txog kev siv tshuab nws tus kheej

Thawj qhov tseem ceeb tshaj plaws yuav tsum tau m alted nyob rau hauv m alt zeb. Cov khoom yuav tsum tsis txhob ua ib homogeneous loj, tab sis muaj cov hmoov av zoo, hmoov zoo, coarse nplej. Cov qib sib txawv ntawm cov npuas dej yuav xav tau qhov sib txawv ntawm cov ntxhib / cov khoom zoo hauv av.

Ntxiv mus, cov crushed m alt yog tov nrog dej nyob rau hauv lub mashing thawv, nyob rau hauv cov ntaub ntawv no, cov hauj lwm ntawm enzymes yog resumed, uas tau raug tshem tawm tom qab ziab cov khoom nplej. Cov enzymes uas tau rov ua haujlwm tam sim ntawd pib los ntawm cov hmoov txhuv nplej siab (rau ib feeb, 70 feem pua ntawm cov nplej muaj pes tsawg leeg!) los tsim cov suab thaj m alt. Yuav kom ceev cov txheej txheem fermentation, lub mash (los yog m alt slurry) yog smoothly rhuab mus rau saccharification kub (txog 76).degrees Celsius). Yog li ntawd, yuav luag tag nrho cov hmoov txhuv nplej siab kuj tau tawg mus rau hauv dextrin thiab qab zib, uas yaj hauv cov kua. Qhov no, ntawm qhov tseeb, yog mashing m alt rau npias.

Cov txiaj ntsig sib xyaw yog tom qab ntawd tso tawm rau cov txheej txheem ntxuav siv lub sieve - nws tseem kaw rau hauv qab tam sim no. Cov khoom mashed yog nyob ntawm no rau ib lub sij hawm, kom tag nrho cov undissolved hais nyob rau hauv qab (lawv hu ua pellets). Ua tsaug rau qhov tseeb kev sib tsoo ntawm m alt, cov nplej siv tau yuav tsum tsis txhob lo ua ke thiab ua raws li cov khoom siv ntuj ntxiv. Thaum nws qhib, lub teeb wort, yuav luag pob tshab, seeps los ntawm lub thickness ntawm cov nplej. Nws yog ib qho kev daws teeb meem ntawm cov suab thaj uas dhau los tom qab mashing lub m alt.

ib kauj ruam los ntawm kauj ruam

Nws suav nrog kev nce ntxiv hauv qhov kub thiab txias thiab dhau los ntawm ntau qhov kub thiab txias. Vim li cas thiaj nkag siab txog kev tshawb fawb ntawm mashing? Txhua yam yog yooj yim heev. Thaum koj nkag siab qhov koj tab tom ua, brewing yuav tswj tau tag nrho, thiab, raws li, cov txiaj ntsig kawg ntawm brewing koj tus kheej npias yuav zoo dua, nplua nuj, tastier.

Kub ncua thaum lub sij hawm mashing, nyob rau hauv lem, cia cov tswv tsev "tswj" wort. Thiab raws li xav tau? thiab, raws li tus neeg sau lub tswv yim, kom tau ib lub qab zib los yog qhuav npias, txawv ntawm saj thiab velvety. Nws tuaj yeem raug sau tseg tias qhov ua noj ua haus tau zoo dua yog tias siv sijhawm ncua ntxiv. Thiab paub txog cov txheej txheem ntawm mashing m alt yuav pab cov neeg pib tsim lub sijhawm raunres. Qhov tshwm sim yuav tsum yog cov dej qab zib tiag tiag uas zoo kawg thiab nplua nuj hauv saj.

Mashing method and modifications

M alting yog txheej txheem tseem ceeb rau tus kws ua zaub mov. Lub hom phiaj ntawm mashing m alt yog txuas ntxiv ua haujlwm ntawm m alting, thiab cuam tshuam rau kev xaiv mashing txoj kev.

Qhov tseem ceeb hauv m alting yog germination ntawm barley (los yog hom qoob mog), ces ziab nws kom germination nres. Rau brewing, qhov no yog ib qho tseem ceeb txheej txheem, thaum lub sij hawm uas enzymes tsim, nws ua rau ob peb yam tseem ceeb hloov nyob rau hauv cov nplej. Piv txwv li, glucans tau tawg hauv cell membranes, cov proteins tau tawg, thiab qhov no saturates thawj wort nrog cov amino acid tsim nyog rau kev ua haujlwm ntawm cov poov xab. Nws kuj tseem txo qis qhov muaj peev xwm ntawm cov protein turbidity nyob rau hauv cov khoom kawg, ua rau nws cov kev ruaj ntseg lom.

Qib ntawm kev sib cais ntawm glucans nrog cov proteins hu ua kev hloov kho. Niaj hnub no, feem ntau m alts tau hloov tag nrho. Glucans thiab cov proteins tau tawg mus rau qhov chaw uas tus brewer tsuas yog xav tau los pib cov txheej txheem hloov cov hmoov txhuv nplej siab rau hauv cov suab thaj - ntawm no cov wort yog npaj txhij. Tab sis me ntsis hloov m alts tso cai rau tus tswv tsev kom tswj tau cov txheej txheem tshwm sim nrog cov wort.

About kub pauses

Thaum lub sijhawm ntsuas kub tsis tu ncua, tshuaj lom neeg tshwm sim, uas ua rau cov foamy haus cov cim tsim nyog: xim, saj, tsw, ntom, thiab lwm yam, hu ua organoleptic. Muaj ntau ntau yam:

1. Acid, nrog35-45 ° C. Nrog nws, pH txo qis, acidity ntawm haus dej yav tom ntej nce.
2. Protein, ntawm 44-59 degrees. Qhov no yog qhov kev sib cais protein tshwm sim.
3. Saccharification, ntawm 61-71. Starches tau hloov mus rau hauv cov suab thaj. Saccharification yog ib kauj ruam tseem ceeb hauv cov txheej txheem mashing thiab ntau cov enzymes koom nrog cov txheej txheem mashing los cuam tshuam lub dryness thiab qab zib ntawm qhov kawg frothy haus.
4. Mash out, ntawm 76-77. Hauv qhov no, cov enzymes twb tsis ua lawv txoj haujlwm. Ua kom kub txog 80 ° C yuav tso cov tannins los ntawm cov mash, muab npias saj.

Cov Lus Qhia Pib

Thaum brewing, nws yog ib qho tseem ceeb kom xav txog cov lus pom zoo hauv qab no:

• Yuav ua kom npias muaj zog, peb nce lub saccharification ncua. Hauv qhov no, ntau cov suab thaj tau txais thiab, raws li, lub zog ntawm cov khoom kawg nce ntxiv.
• Yuav kom brew ib denser npias, txo qhov ncua los ntawm 62 degrees, tab sis nce 72.
• Yuav ua kom npias pob tshab, ua kom cov protein nres.

About the mill

Cov txheej txheem fermentation yuav ua haujlwm zoo tshaj yog tias cov nplej loj yog crushed thiab ua tau. Nws yog rau cov hom phiaj no uas ob qho tib si kev lag luam thiab hauv tsev siv lub tshuab ua haujlwm m alt.

Cov cuab yeej tshaj lij yog chav ua tiav thiab nyuaj. Xws li cov cuab yeej siv rau kev ua haujlwm ib zaug ntawm cov qoob loo loj heev. Hauv tsev brewing, ntau duateeb, phau ntawv xaiv. Cov cuab yeej ntawm txoj kev npaj no yog npaj rau me me m alt ntau lawm, piv txwv li, rau tsev brewing npias los yog rau distillation ntawm whiskey (moonshine). Hauv tsev npias ntau lawm, raws li niaj zaus, cov khoom siv compact, hauv tsev los yog lub Hoobkas tsim, yog siv. Nws tau muab tso rau hauv kev ua haujlwm los ntawm kev tig tus kov, thiab raws li lub hauv paus ntsiab lus ntawm kev ua haujlwm nws zoo ib yam li phau ntawv qhia nqaij grinder nrog qee qhov ntxiv.

Wort kettle

Cov cuab yeej no kuj yog ib qho tseem ceeb sib npaug ntawm cov cuab yeej siv hauv tsev. Nws suav nrog:

• tank nrog built-in filtration system (tsis tseeb hauv qab nrog bazooka lim);
• muab tub lim (piv txwv li, stainless hlau kais lossis lub tshuab xa dej);
• cua sov lub caij (lub rhaub ua los ntawm stainless hlau);
• controller rau kev taug qab qhov kub thiab txias hloov pauv (hu ua qhov kub thiab txias nres);
• Ythermometer.

Hnub no, wort kettle tuaj yeem xaj hauv khw hauv online tshwj xeeb. Los yog koj tuaj yeem ua qhov yooj yim li koj tus kheej.

Koj ua tau koj tus kheej

Beginner brewers, los ntawm txoj kev, tuaj yeem ua yam tsis muaj "branded" boiler. Ua ntej, lub taub ntim tau ua tiav los ntawm lub lauj kaub tais diav (raws li kev xaiv, lub thoob zoo tib yam, tsuas yog nrog lub hau - ntim ntawm 15-30 litres, thiab nws yog qhov zoo dua los coj nws nrog cov npoo). Lub thawv yuav tsum tau ua los ntawm stainless hlau lossis galvanized zaub mov. Qhov thib ob, kom zoo tshaj plaws tswj qhov xav tau mash kubpeb mus rau pej xeem dag: peb qhwv lub lauj kaub saum toj no hauv thermal rwb thaiv tsev, uas tuaj yeem yuav hnub no ntawm txhua lub khw muag khoom loj (thiab pheej yig heev). Nws glued lub tsev ua wort boiler. Thiab txhawm rau ua kom yooj yim txoj haujlwm ntawm kev lim cov wort, qhov thib peb, peb ua cov lim dej hauv tsev. Fantasy tuaj yeem hla ntawm no, ib tus neeg ua rau hauv qab tsis tseeb, ib tus neeg ua lim dej yooj yim. Qhov tseeb, kev tsim lub hauv qab cuav yog qhov yooj yim dua. Thiab rau cov hom phiaj no, nyob rau hauv tib lub khw, peb yuav ib tug zoo tib yam sieve (nws txoj kab uas hla yuav tsum yog me ntsis tsawg tshaj li lub cheeb ntawm lub lauj kaub), thiab thaum txhim kho, tig lub ntaus ntawv.

Txiav cov wort, peb tau txais cov kav dej zoo tib yam, tho ib lub qhov loj ntawm nws thiab txiav rau hauv lub thawv. Tsis tas li ntawd, koj yuav tsum tau nruab lwm qhov kev lim dej. Peb yuav ib tug thib ob sieve los yog hlau mesh, quav rau hauv lub tog raj kheej zoo. Peb clamp qhov kawg nrog lub bracket (clamp), cia lwm qhov kawg ntawm lub tog raj kheej mus rau lub faucet, yog tias tsim nyog, nruj nws nrog clamp.

nyiaj ntxiv

Los ntawm cov khoom siv: koj tuaj yeem ua lub chiller kom txias cov wort siv cov kav tooj liab. Thiab thawj zaug, koj tuaj yeem txias lub lauj kaub rau hauv lub phiab nrog dej ntws. Thiab rau thawj qhov kev sim, koj yuav xav tau: tus pas ntsuas kub - txhawm rau saib xyuas qhov kub ntawm cov mash, ib lub hnab rau mashing m alt, ib rab diav - mus rau lub sij hawm do lub wort, lub tshav kub-resistant hose - kom ntws cov kua rau hauv lub fermenter. Feem ntau, sim, thawj zaug txaus.

Nws yuav tsum ua haujlwm - yog tias koj ntseeg siab rau koj tus kheej!