Konke Mayelana Malts Kilned

Amaltshi ayisisekelo saso konke okusanhlamvu okusanhlamvu. Yenziwa lapho izinhlamvu zommbila (ngokuvamile ibhali) zivunyelwe ukuba zihlume futhi zikhule izinsuku ezimbalwa. Ngakho-ke bavutha ukuyeka inqubo ekhulayo bese beguqula ezinye isitashi ngaphakathi kungene ushukela.

Indlela ukushiswa ngayo okusanhlamvu kwenza umehluko omkhulu ezimfanelweni ze-malt. Ngokuyinhloko, ibhali liyisisekelo esifanayo (nakuba kukhona umehluko ophikisana kakhulu phakathi kwebheyi emibili kanye nebhali lesithupha ).

Indlela yangempela yama-malts avela komunye nomunye yikude kangakanani, ukuthi iphakeme kangakanani nokuthi yiphi indlela evutha ngayo emva kokuhluma.

Olunye uhlobo lwezinambuzane, okuthiwa i-crystal noma i-caramel malts, lusiwe emazingeni okushisa aphezulu lapho isemanzini, iguqula wonke isitashi zibe ushukela futhi isuse isidingo sokusaka.

Mayelana namal Mal Kil Kilned

Amaltshi aqoshiwe ayisitayela esithandwayo kakhulu se-malt, futhi ayathukuthele ngendlela ehluke kakhulu. Esikhundleni sokuwashisa ngamanzi ukuguqula ngaphakathi ushukela, basuke befuthe ngenhloso yokuwomisa. Ezinye zomelele ekushiseni okuphansi (ngezinye izikhathi zibe ngaphansi kuka-100 F) kanti ezinye zihamba ngokushisa okuphezulu (ezingaphezulu kuka-220 F). Lokhu kuqeda iningi lamanzi asele kusukela ekuhlungeni, ngokuvamile ukuletha okusanhlamvu kufika ku-3% kuya ku-5% umswakama.

Kungani kunamazinga amaningi okushisa? Konke okuphathelene nokulinganisela kwamandla we- diastatic nokuvutha. Izinhlamvu zebhali ziqukethe ama-enzyme e-diastatic, asetshenziselwa ukuguqulwa kwezintwana zibe ushukela.

Yilokho okudingayo ukuze uvuselele ukusebenza, yingakho amanye ama-malts akhethekile awakwazi ukugcoba - ama-enzyme ahlaselwa aphethwe ukushisa okuphezulu. Ngokuyinhloko ukwehlisa izinga lokushisa lapho i-malt ikhonjisiwe khona, kuyoba khona amandla okudlulela ngaphezulu.

Yingakho ngama-malts amaningi aphethwe ukomiswa kwenziwa ngezinga lokushisa eliphansi okungenani elithile uma kungezona zonke izinhlobo ze-enzyme eziphilayo eziphilayo.

Lokhu kusho ukuthi i-malt ingakwazi ukuguqula isitashi sayo soshukela phakathi nenqubo yokugcoba futhi kufanele, eqinisweni, igqugquzele ukuguquguquka kwenzeke.

Ngalokho ukushisa okuphezulu okubulala ama-enzyme, kunalokho, kuvela uhla olumangalisayo lwe-flavour ezivela ngokwemvelo ebhaliwe. Lezi zinambitheka zingaba yi-toasty noma i-bready noma zivele nje ukuthi ukunambitheka okujwayelekile "okumbi". Uma ephakeme izinga lokushisa lapho ubeka khona okusanhlamvu, kukhulunywa nakakhulu ukuthi ama-flavour azoba

Izinhlobo ezihlukene ze-Malt

Awufuni ukuwayeka lawo ma-flavour kuphela ngenxa ye-enzyme eziyingozi, kodwa uyawadinga. Yingakho ubhiya zokupheka kubiza izinhlobo ezahlukene ze-malt. Lawo malts aphansi ayenayo yonke amandla awo diastatic ngokuvamile abizwa ngokuthi malts base. Banezinambitheka ezincane kakhulu (nakuba banezinto ezithile), kodwa banakho ikhono lokuguqula wonke isitashi saso noshukela ngesikhathi senqubo. Ngenxa yalokhu, umthamo wezinhlamvu (uhlu lwama-malts oludingekayo) luvame ukuba lwakhiwe ngamalts asekelwe, kanti kunamanani amancane ezinhlobonhlobo. Lokhu kungenxa yokuthi amanye ama-malts angenawo amandla amancane okuguqula ama-starches awo, futhi adinga amalts asekelwe ukuze abasize.

Inani elithile lezinhlobonhlobo libuye livela ekujikelezeni komoya noma inani lomoya elivunyelwe ukuba lihambisane nezinhlamvu lapho zoma. Ngesinye isikhathi okusanhlamvu kunikwa umoya wokuphuza umoya njengoba kuphekiwe, ukuwomisa ngokushesha, kanti ngezinye izikhathi unikezwa umoya ophansi futhi uvunyelwe ukuma kancane kancane.

Phakathi kokushisa nokuphuza umoya, kukhona uhla olukhulu kakhulu phakathi kwezinhlobonhlobo zama-malt ahlisiwe. Nazi ezinye zezitayela ezithandwayo.

I-malt ye-Pale

I-malle ye-Pale iyinhlanzi eyisisekelo ekhishiwe. Kuvutha ukushisa okuphansi kunawo onke kuwo wonke ama-malts, ngokuvamile phakathi kuka-100 F no-120 F isikhathi eside amahora angu-24. Le nqubo yokwehlisa ephansi futhi ephuza yakha izinhlamvu zebhali ngaphandle kokudela noma yiziphi izinsolo zabo ze-enzymes. Ngenxa yalokhu, i-malt ephaphathekile (okuvame ukubizwa ngokuthi i-pale ale ale malt) iyisimo esiyintandokazi ebizwa ngokuthi i-malt base futhi ibizwa ngokuthi yi-slew of zokupheka.

Kuwo wonke ama-malts asekelwe, unikeza umbala omncane kakhulu, ngokuvamile ubeka phakathi kuka-3 no-5.5 esikalini seLovibund, esilinganisa umbala we-malt.

I-Vienna malt

I-Vienna malt yinye ekhonjiwe ekushiseni okuphansi kakhulu, nakuba ingafudumala ngokuphakama kakhulu ngo-160 F. Naphezu kokushisa, ngokuvamile kuvame amandla anesifo esiphezulu sokuguqula amazinyo ayo ngesikhathi sokugcoba. Noma kunjalo, kuvame ukubizwa ngemali encane kanye nemali enkulu eningi yamalts asekelwe (enezingqikithi eziyi-100% ze-Vienna). Iyaziwa nge-toast yayo noma ibhisikidi efana ne-flavour kanye nombala omnandi we-orange (cishe u-10 Lovibund) owenza ubhiya.

Munich malt

I-München malt ibhekene nokushisa okuphakeme (phakathi kuka-195 F no-220 F). Ibuye inegunya elanele lokuziphendulela, kodwa ayinayo okunye futhi ayikwazi ukusetshenziswa njenge-malt esisekelo. It has flavor sweet, bready futhi inikeza umbala omuhle amber endaweni ethile phakathi kuka 10 no 20 Lovibund.

I-malt enomusa

I-malt enomusa ikhonjiswe ekushiseni okufanayo eMunich malt. Kuyinto enhle kakhulu futhi inikeza ubhiya iphunga, cishe cishe syrupy flavor kanye iphunga. Linamandla amancane futhi ngokuvamile iyakwazi ukuguqula, kodwa ayikwazi ukusetshenziswa njenge-malt base. Ngisho ngaphandle kwe-enzyme yayo, ngokuvamile kuvame ukukhiqiza imali engaphansi kwezingu-10% zezinhlamvu ngenxa yesinambitheko esinamandla kakhulu nombala.