Ukubeka i-Flavour Foundation yesiBhunu esikhulu saseKhaya
I-Wort iyinkulumo yokuphuza okusho ngokuyinhloko ubhiya obungenamvubelo. Kuyinto ubhiya ngaphambi kokuba ubhiya esiwaphuzayo. Ukuze kubhekane nokuqothula ekhaya, kubalulekile ukuqonda ukuthi yikuphi ukuphika nokuthi kubangelwa kanjani inqubo yokwenza ubhiya .
Kuyini I-Wort?
Izinto eziningi kufanele zenzeke kwinqubo yokuphuza ngaphambi kokuba sifinyelele esiteji sokuvuthwa, okuyinto lapho ubhiya empeleni eba yibiya. Konke kuqala ngokwenza i-wort, eyokwenza ubhiya ukuthi ibe yi-flavour yayo eyisisekelo, kuhlanganise nalawo okusanhlamvu kanye nama-hops okufunwa yi-brewer's recipe.
Cabanga nge-wort njenge "starer starter." Kuyinto emnandi, embi ketshezi eqala ngokuguqula izinhlayiya zezinhlamvu ezinamahloni zibe ushukela (inqubo ye-mashing). Amanzi ashisayo ayengezwa kule mash ukuze kuvunyelwe ama-enzyme ekuqedeni ukuguqulwa kusuka kumatashi kuya koshukela. Lona yi-wort.
I-Makeup ye-Wort
I-wort iyadlula inqubo ebizwa ngokuthi i- lautering . Phakathi nalesi sigaba, ama-husk okusanhlamvu kanye nezinye izinto eziqinile zihlukaniswa ne-wort liquid.
Qaphela: Ukuhlukunyezwa kwamakhaya kuzovama ukweqa izigaba zokuqhaqhazela neziqalo ngokuqala ngokukhishwa kwe-malt oketshezi.
I-wort ephumela ngenxa-ukuthi manje amanzi ahlanzekile, ashukela angaba ngamaphesenti angu-90 amanzi-manje asekulungele ukuphuza. Umbala we-wort uvame ukufana nomkhiqizo wokugcina.
Ngokusho kuka-Oxford Companion eBeri (ibhuku elibalulekile kunoma iyiphi i-brewer), ngalesi sigaba i-carbohydrate kanye nokuqukethwe okushukela eyisisekelo kungabheka okufana nalokhu:
- Amaphesenti angu-12 ama-monosaccharides
- 5 amaphesenti sucrose
- Amaphesenti angu-47 maltose
- Amaphesenti angu-15 maltotriose
- Ama-saccharides angu-25 aphakeme (isib. Dextrin)
Lena umhlahlandlela jikelele futhi uzohluka ngokusekelwe ezinhlameni ezisetshenziselwa iresiphi yama-mash.
Izinhlamvu ngayinye zizofaka izici ezihlukile ku-flavour yobhiya ophelile. Ngokwesibonelo, ukusebenzisa i-rye ku- IPA yega rye kuzokunika ukunambitheka kwe-spicier ngenkathi ama-oats asetshenziselwa ama-oatmeal stouts azokhiqiza ukunambitheka okubushelelezi, okunye okuyi-creamier.
Ukubilisa i-Wort ne-Add Hops
I-wort kufanele ibiliswe noma izohlala ingazinzile. Ukubilisa kuyisinyathelo esibalulekile ngoba lifaka umthamo wesikhala futhi limisa isitashi kuze kuguqulwe ushukela.
Amaphuzu nawo afakwe kwi-wort ye-liquid ngenkathi abilayo. Bakhonza imisebenzi embalwa, nakuba inhloso eyinhloko ukwengeza ama-flavour wokugcina kubhiya osebenzayo. Amaphuphu avame ukungezwa ku-wort abilayo ngezigaba ezintathu:
- Izintambo zokuxubha zengezwa kuqala ukulinganisela ubumnandi besikhumba soshukela. Lezi zivame ukunikezwa ihora ku-wort abilayo.
- Amahupho ahamba phambili emakhazeni, ehlabathiniy, kanye / noma e-citrusy abalingiswa athengiswa ngqo emaminithini angu-15 ngaphambi kokuphela kwamathumba ukufaka ama-flavour abo abafisa ku-wort. Lezi zivame ukubhekwa njengama-hovory "hops".
- Okokugcina, ama-hops wokuqedela ayengezwa ekupheleni kwamathumba noma nje ngemva kokuba eseqedile. Ukugxila kwalezi zimbongolo ukufaka iphunga ku-wort.
Ngemuva kokubilisa, leli phunga elikhethiwe manje selihlile. Ikulungele imvubelo ukuba yengezwe futhi inqubo yokuvutshelwa iqale.
> Umthombo:
> Oliver G, Colicchio T. I-Oxford Companion eBheri. ENew York, NY: Oxford University Press; 2011.