Ukuhlukumeza ekhaya akuvame ukunikeza umcabango omkhulu emathunjini. Ngaphandle kokungeza izinsimbi ngezikhathi ezithile akubonakali ukuthi kwenzeke okuningi. Kodwa ubilise kubalulekile kubhiya omuhle ngezizathu eziningi. Ngaphandle kokuhlala ezindaweni zokubamba isikhathi samathumba ubilisa futhi ama- denor , ama-enzymes asebenzayo kumat, futhi azinzisa amaprotheni. Ukwazi ukuthi kwenzekani emathunjini nokuthi uyayilawula kanjani kuzokunika ukulawula okwengeziwe ngenqubo yakho yokuphuza.
Ukulawula okungcono kusho izinkomba eziqhubekayo kanye nekhono elikhulu lokuzama.
Hops
Amahupho abaluleke kakhulu ubhiya. Banikeza inani elikhulu lephunga lezitayela eziningi kanye nokudla okunye. Amafutha abo ahlanganisa ikhwalithi yokuxubha ebhiya okubalulekile ukulinganisa ubumnandi be-malt. Ngaphandle kwezinyosi, ubhiya abaningi bungaba mnandi futhi bungabonakali. Amafutha we-Hop nawo anikezela ikhwalithi yokulondoloza ubhiya.
Uma uphuza kusuka iresiphi, kungenzeka ukuthi isimiso se-hops sasihlanganisiwe. Amashejuli amaningi adinga ukuthi ungeze ama-hops eduze kwasekuqaleni kwamathumba, amanye okunye phakathi naphakathi nokunye phakathi kwemizuzu emihlanu edlule. Lezi zinhlelo zisekelwe kulokho iqiniso lokuthi njengoba izinhlanzi ziphuka ngesikhathi semathumba, izici ezibucayi kakhulu zazo - umbala nokuvutha - ziphuma noma ziphume. Ngakolunye uhlangothi, uma behlala isikhathi eside emathunjini, ukukhishwa kwezimfanelo zabo zokuxubha kuningi futhi bakhishwe ku-wort.
Ngakho-ke, ama-hops amaningi ahamba ekuqaleni kweyamathumba, ubhiya wakho uzoba buhlungu ngokwengeziwe. Ama-hops amaningi angena ekupheleni kwamathumba i-hoppier ibhiya yakho izobonakala ibe iphunga ne-flavor nakuba kungenjalo ngokufutheka.
Ngakho-ke, ubhiya wakho kufanele ube buhlungu kanjani futhi unquma kanjani ukufutheka? Intukuthelo yobhiya ilinganiswa nama- International Bittering Units noma IBU.
Yiqiniso, ezinye izinyosi zizodinga ukuxubha okungaphezulu futhi njengoba lokhu kungukuthi ubhiya wakho, inani lokubetha kufanele lisekelwe ekuthandeni kwakho. I-IBU eseduze yebhiya yakho yokugcina ingahlukaniswa ngokuhlukanisa (i-Gallons X 1.34) nge-Oz. Yezingodo X% i-alpha acid X imizuzu ngamathumba / 2). Le fomula isebenza kuphela kumaminithi angu-60; ngemuva kwalokho kusetshenziswe 30 esikhundleni se "imizuzu emathumba / 2." Izintambo eziningi ziza ne-alpha acid ephrintiwe emaphaketheni.
Izitshalo zokubilisa
Uma uphuza ubhiya okhishwayo ubhekana nenselele eyingqayizivele. Ukukhipha ubhiya kungabiliswa nge-fraction kuphela yamanzi kodwa lokhu kungaholela ekuqotheni ushukela. Ushukela oboshiwe awunakuphulukiswa ngakho ubhiya uzoba mnandi futhi ube nophuzo oluncane kunalokho okuhloswe emva kokuvutshelwa. Kuzoveza futhi ubhiya obumnyama kakhulu. Ukubilisa ngamanzi konke kuyindlela engcono yokuvimbela lokhu kepha ngokukhathalela, ungakha ubhiya ophumelelayo ngamathathu amathathu noma amane emathunjini e-baton-gallon batch.
Ukuze ugweme ukushisa, ulethe amanzi akho emathumba kuqala. Bese ususa i-kettle ekushiseni bese ugoqa isiraphu yokukhipha. Qhubeka uvuselela uze uqedwe ngokuphelele. Buyisa i-kettle ekushiseni futhi ulondoloze njengamathumba amakhulu njengoba ungakwazi ngakho-ke akukho ushukela ozohlala phansi ebhodweni lapho angashisa khona.
Ukushisa Okushisayo
Izwi eliza ngqo kusuka kumathe liqukethe, phakathi kwezinye izinto, amaprotheni amaningi ahlukene. Omunye wemisebenzi ebaluleke kunazo zonke yamathumba ukukhipha amanye ala maprotheni angabangela imiphumela emibi evela ku-hazel hoze-flavour okwenza ubhiya ungasebenzi. Kubalulekile ukubilisa noma yikuphi ubhiya okungenani ihora elilodwa futhi ugcine ubilisa obusakazayo isikhathi sonke ukuze uqiniseke ngokuphelele ukuphuza. Yiqiniso, awusoze wafuna ukususa wonke amaprotheni avela kubhiya njengoba ephethe ezinye izici ezibaluleke kakhulu kubandakanya umbala nomlomo.
Amahupho adlala indima ebalulekile ekususeni lezi protheyini eziyingozi. Ama-proteine enama-malt azonamathela kuma-polyphenols avela phezulu. Amathumba amakhulu aqinisekisa ukuthi lezi polyphenols zizohamba ngenkuthalo bese ziqoqa amaprotheni amaningi ngangokunokwenzeka.
Njengoba la maprotheni engaqinisekile abuthana noma afaka flocculate, akha amafu amancane kulesi sifo. Lawa mafu azowa ngaphansi kwesisindo sakhe noma afike ngaphansi kwesibhakabhaka ekupheleni kwamathumba. Lokhu kwaziwa ngokuthi ikhefu elishisayo. Le yingxenye ebaluleke kunazo zonke yamathumba njengoba isusa amaphuthele angase abe yingozi kakhulu kunazo zonke - lezo ezingabangela ama-flavour kanye nokungazinzi. Ungahlulela lapho ukuphumula okushisayo kwenzeka ngokuthatha isampula ye-wort. Uzobona ifu noma imihlambi yamaprotheni emiswe esampheni. Uma ususiwe ekuguleni kwamathumba, la mafu azohlala phansi kwesitsha. Uma lokhu kwenzeka uzokwazi ukuthi uzuze ukuphumula okushisayo.
Amazinga we-pH
Izinga le-ph lomhlabathi kubalulekile ukudala ikhefu eliphumelelayo. Amazinga ka-5.0 - 5.5 kufanele agcinwe ukuvimbela ngokugcwele amaprotheni amabi aphuma ku-wort. Ungasebenzisa i-asidi noma i-calcium carbonate ukulawula izinga le-ph. I ph izokwehla ngesikhathi semilenze kodwa kuphela .2 noma .3 ngakho-ke uma usuhlasele ibanga elibhekiswe kulokho akudingeki ukuba uliqaphele eduze ngaphandle kokuthi ulahleke ngephutha i-orange ku-kettle yakho.
Ukuhlanza nokushisa i-Wort
Lapho ubilise ngaphezu kokudala i-whirlpool nge-spoon ende, ehlanzekile. Lokhu kuzodonsa isihlabathi, esibizwa nge-trub, phakathi nendawo ye-kettle yakho. Ungabe usula noma uphonsa i-wort kusukela ohlangothini lwe-kettle ushiya i-trub ngemuva. Zama ukungasakaza kakhulu i-wort. Ukwethulwa kwe-oksijeni ku-hot wort kungadala ukunambitheka okungadingeki kanye nezinguquko zombala kumkhiqizo wokugcina. I-wort ingaqhubeka ihlungwa ngokusebenzisa umbhede o-2 intshi wezimbali ze-hop ezivulekile ku-strainer noma uhlehlise emuva.
Ngenkathi lokhu kuzokwethula ezinye izimfanelo ze-hop kuya kubhiya wokugcina, injongo yethu lapha ukukhiqiza i-wort ecacile. Lokhu kufanele kwenziwe ngaphambi kokuba i-wort iguquke ibe ngaphansi kwe-170F ukuvikela ukutheleleka. Ungase ufune ukubeka kuqala ukubuyela emuva kuze kube yizintambo ezilungiselelwe ukuhlunga okuhle.
Manje sekuyisikhathi sokukhahlela i-wort. Ama-chills ama-Wort amadivaysi e-heat exchange exchange alula kakhulu ngokuwabeka eduze kwamanzi abandayo, ngokuvamile nge-tubing yezinto zethusi. Ukucwiliswa okukhiphayo akulutho ngaphandle kwekhoyili ye-tubing yethusi ehlaselwa emgodini oshisayo. Amanzi ashubile aqhutshwa ngephubhu ngokupholisa ngokushesha i-wort. Umshini wokugeleza ohamba phambili uyishubhu ngaphakathi kwebhubhisi. I-wort igeleza ngaphakathi kwe-tube yangaphakathi ngakwesinye isikhathi ngenkathi amanzi apholile egijima ngethubhu yangaphandle kwenye indawo. Lapho i-wort ivela kwenye indawo ekugcineni ihlile ekushiseni kwamanzi.
I-Cold Break
Kukhona nekhefu elibandayo elikhipha amaprotheni angabangela ukuduma. Iningi lokubhubhisa ekhaya akudingeki likhathazeke ngalokhu. Ukushisa okukhiphayo akuthinti kabi ubhiya futhi ukudala ikhefu elibandayo kudinga imishini eminingi yokungabikho kwemakhaya. Kodwa uma uphuza ngokuncintisana, ufuna i- pale ecacile ngokucacile , noma ukuphuza njalo ama-lagers mhlawumbe ufuna ukuveza ikhefu elibandayo.
Ikhefu elibandayo lenzeke ngendlela efanayo nekhefu elishisayo. I-wort ikhihliziwe kuze kube lapho amaprotheni ahlakazekile ephoqeleka ukuba aphume futhi aphume. Ngokujwayelekile ngeke udinga ukupholisa ngaphansi kwe-38F nakuba abanye abahwebi bezentengiselwano bethatha khona kuze kube manje iqhwa liqala ukwakha. Ubhiya obumphumela bubonakala ngokucacile ngoba ukwenza kanjalo kunciphisa okuningi kulesi sikhwama. Kubuye kube mnandi kakhulu ngesizathu esifanayo. Ngemuva kwekhefu elibandayo, i-wort kumele ixoshwe ku-trub ibe isitsha sokuqala sokuvutshelwa. Kubalulekile ukuthi le nkathi yokupholisa yenzeke ngokushesha futhi ngokuhlanzekile ngangokunokwenzeka ngoba lesi yisikhathi lapho i-wort yakho isengozini yokutheleleka khona.
Ama-Fining Agents
Ukwenza ikhefu elibandayo ngempela kuyinkinga enzima ngisho nangokwakheka kwezindlu eziyinkimbinkimbi kakhulu. Ama-fining agents ahlinzeka ngendlela elula nxazonke. Ukusebenza ngendlela efanayo ne-hop polyphenols echazwe ngenhla, ama-fining agent afakwa ngasekupheleni kwamathumba noma kamuva emathini wokuvotela. Nazi ezimbalwa ezithandwa kakhulu.
- I-Irish Moss
- I-Gelatin
- Isinglass
- I-Polyclar
Ukufaka imvubelo
Kungakhathaliseki ukuthi usebenzise ikhefu elibandayo noma uliphuke, uma i-wort isesimweni sokushisa okungcono kakhulu semvubelo yakho - ububanzi buvame ukuvela emaphaketheni - usukulungele ukuyibeka.
Kodwa okokuqala i-wort kufanele i-oxygenated. Amathumba ayishiye esimweni sokubulawa kwesimo se-oksijeni futhi imvubelo idinga umoya-mpilo ukuba usinde. Lokhu akuyona inqubo eyinkimbinkimbi ikakhulukazi, umane nje udinge ukwethula inqwaba ye-wort emoyeni ngangokunokwenzeka.
Ukuzamazama ngokukhululekile i-carboy nokugulisa i-wort sonke isikhathi ukugcina phezulu okumbozwe ngesandla esinyumba kufanele wenze lo msebenzi. Kunezimpompo ezitholakalayo ezizopompa umoya ku-wort kuwe. Uma usenelisekile ukuthi i-wort i-oksijeni kahle, sekuyisikhathi sokufaka imfucumfucu yakho emgqonyeni bese uvumela ukuvutshelwa kuqala.