Isinyathelo Sokuqala Ekuqhubeni Ubhiya
Ibhali elingenalutho, noma i-malt, yi-okusanhlamvu okhethwa yi-brewer okwenza ubhiya. Ngendlela eyisisekelo kakhulu, yi-barle y evunyelwe ukuhluma ngokufaka ingqolowa emanzini. Lokhu kulungisa ama-starches ukuba aguqulwe abe ushukela ovuthayo.
Ukwehla i-Malting kungase kube enye yezinyathelo ezithakazelisayo kunazo zonke kodwa ezingavamile ukugubha inqubo yokuphuza. Lokhu kungenzeka ukuthi ngoba abambalwa kakhulu ababheki bezinhlanzi zabo.
Ngakho-ke, akusikho ohambweni lwezokwephuza esiye sazi futhi sithandana.
Futhi, ingxenye ethakazelisayo kunazo zonke yenqubo iyenzeka ngezinga elincane futhi cishe ayilenzisi umbukiso omuhle kakhulu. Noma kunjalo, kuyamangalisa.
Konke Kuqala Ngokwenza Okuhle
I-Malting iqala ngokufaka imigqa emibili noma ibhali lesithupha . Idilizwa emathangi okugaya lapho ichitha khona izinsuku ezimbalwa igaxa amanzi.
Ibhali liyadluliselwa ekamelweni elikhulu lapho lihlala khona, liphendukele njalo, ligcinwe cishe ema-60 F. Umgomo ukukhuthaza okusanhlamvu ukuba kuhlume ukuze kuvuleke ngokwengeziwe inqubo yokuvutshelwa lapho ama-starches aguqulwa khona ushukela oba utshwala. Kuleli phuzu, ibizwa ngokuthi "i-malt eluhlaza."
Ukuqamba ukuthi awufuni ukuba ibhali lihlume kakhulu. Ngemuva kwezinsuku ezinhlanu zokungena, okusanhlamvu kuzodinga ukugxila futhi kukhule isitshalo esisha. Abaltsters-abantu abanekhono abaphethe inqubo ye-malting-bafuna ukumisa inqubo yokuhluma ngaphambi kokuba kwenzeke lokhu.
Lokhu kwenziwa ngokushisa.
I-Kilning i-Green Malt
I-maltsters ifaka , noma eyomile, i-malt eluhlaza ngokukhuphula kancane kancane izinga lokushisa elingaphezu kwama-120 F. Amazinga okushisa okugcina ahluka kuye ngokuthi hlobo luni lwe-malt abayifunayo ekugcineni.
Kungakhathaliseki ukuthi izinga lokushisa, umphumela uyafana: ukukhula kwamahlumela kumisiwe.
Okushiywe yi-bhali owomisiwe ogcwele ushukela, isitashi, kanye nohlobo oluthile lwe- enzyme ebizwa ngokuthi i-diastase .
Kule nkathi lapho ubhiya bokugcina uqala ukuma khona. Izinga lokushisa olwenziwe yi-malt eluhlaza kuyoba nomthelela omkhulu esimweni sokugcina sebhiya esikhiqizwayo. Kuhlangene kakhulu nokunquma umbala webhiya.
- Amazinga okushisa aphansi ayokwakha isisekelo sezinyosi ezinemibala embala, kuhlanganise nama-ales nama-lagers aphuzi.
- Ukwandisa izinga lokushisa kancane futhi i-malt ingasetshenziselwa ukwenza ubhiya obombala, njengama-amber ales, i-Scottish ales ne-Oktoberfest.
- Emazingeni okushisa aphakeme kakhulu, i-malt izodala ubhiya obumnyama obunjenge-ales brown ne-dunkels.
- Amazinga okushisa aphakeme asetshenziselwa ukwenza ubhiya obumnyama kakhulu, obumnyama. Lezi zibandakanya abaphathi namasitela.
Ukuze uqhubeke ucindezela izindaba, i-malt ephelile ingase igwetshwe ngemuva kokukhishwa. Lokhu kwenziwa emazingeni okushisa aphezulu kakhulu. Nakulokhu, izinga lokugosa lizofaka ebumnyameni ubhiya kanye nenani le-carbonation elinalo.
Phakathi nesiteji sokuvuthwa, uhlobo oluthile lwemvubelo luqaliswa ukuchaza ngokwengeziwe ubhiya. Ngokwesibonelo, ama-ales nama-lagers aphuzi afuna cishe izinga elifanayo lokubilisa.
Uma uhlanganisa le malt ne-ale imvubelo, uthola ale ephaphathekile. Uma ngabe uzosebenzisa imvubelo yesigqila ngamalt efanayo, umphumela uyisisindo.
Yiqiniso, kunezinye izici eziningi ezingena kunoma yiliphi iresiphi yobhiya, kufaka phakathi ushukela, izikhwama ezihlukahlukene, nezinye izinhlamvu ezingase zengezwe. Kodwa-ke, indlela ibhali eliboshiwe elikhiqizwa ngayo lithola uhlangothi ngalunye luqala indlela ethile.
Ukuvula i-Barley eyomile ibe yiBhiya
Ngemuva kokuba okusanhlamvu kudluliselwa ku-brewery, i-brewer izofaka ubungako emanzini ashisayo, eyaziwa ngokuthi " amanzi esiteleka ." Lokhu kuzokhuthaza i-diastase ukuguqula isitashi zibe ushukela olula. Uma lezo ushukela zichithwa emanzini ashisayo, i -brewer izoba ne-wort futhi ikulungele ukuqala ukuvutshelwa ukuze kwenziwe ubhiya.