Izinto ezithola kuwe kusuka isitashi kuze ushukela
Uma ufunda ngokusanhlamvu okusawoti , cishe ulokhu ufika ngegama elithi "diastatic." Amandla ahlaziyekile nomthombo wawo, ama-enzyme ahlasele, adla indima ebalulekile ekuguquleni isitashi sezinhlamvu ezinamafutha ashukela.
Yonke ibhali iqala ngenani elikhulu lama-enzyme edlalayo. Lezi yizimbewu, emva kwakho konke, kanye nesitashi ngaphakathi kwembewu kuhloswe ukuba kuguqulwe yi-enzyme ezidakayo zibe ushukela ukuze zondle isitshalo njengoba zikhula.
Kulokho, umgomo wethu ufana nesitshalo sebhali.
Ngokungafani nebhali, nokho, sinesithakazelo sombala nokuvutha. Izinqubo zokugcoba nokugcoba okusanhlamvu okuyizinyosi zikhiqiza uhla olubanzi lwezinhlobo ezihlukahlukene e-malt eziholela ekuhlukeni kwebhiya yonke indlela ukusuka ku-palest lager kuya kwesiteji esikhulu kunazo zonke.
Ukuhweba okuningi kwalawo mavolumu kanye nemibala ukulahlekelwa amandla okudla. Njengomthetho oyisisekelo wesithupha, umnyama obumnyama kakhulu, isikhathi eside futhi esishisayo sesishisiwe, futhi ikakhulukazi ama-enzyme awo ahlaselwe phansi.
Yingakho sisebenzisa ama- malts asekelwe . Ama-malts asekelwe aphansi kakhulu, alondoloze izinkimbiso zabo eziningi ze-enzyme. Ukufaka imali eningi yamalitshi enqolobaneni yakho kusho ukuthi izinhlayiya zezinhlamvu zakho, njengama- malts akho aqoshiwe futhi agwetshiwe , nazo zizoguqulwa zibe ushukela ovuthayo ngesikhathi samasaka.
Lokhu kungenye yezinto eziphambili eziphakathi kwamabili-irowu nobheyi emigqa eyisithupha .
Nakuba zombili zisetshenziselwa njalo eNyakatho Melika njengama-malts asekelwe, umugqa ongu-6 uthambekele ekubeni nomthelela omkhulu kunemigqa emibili. Yingakho ubhiya obunzima kakhulu buvame ukwenziwa ngamaboltshi ayisithupha.
Kodwa zenzani ama-enzyme e-diastatic, ncamashi?
Uma sikhuluma "nge-enzyme ehlaselwa," sikhuluma ngempela nge-enzymes ehlukene ezintathu: i-alpha-amylase, i-beta-amylase, futhi unciphise dextrinase.
Ngamunye unomsebenzi wakhe, uguqula izinhlobo ezahlukene zesitashi zibe izinhlobo ezahlukene zeshukela. (Kukhona okwesine, i-alpha-glucosidase, kodwa akusizi ngempela ngenqubo yokuphuza).
La ma-enzyme adinga umswakama kanye nokushisa okwenziwe ukuze enze umsebenzi wabo, yingakho ama-mash adingeka ukuba abanjwe ukushisa okuhleliwe isikhathi eside semishini yokugcoba - futhi epholile futhi ama-enzyme ngeke akhonywe emgodini, futhi ashise futhi azoshisa. Ngempela i-enzyme ngayinye inezinga lokushisa elihlukile lapho lisebenza kahle khona, kodwa endaweni ephakathi kuka-150 F no-155 F yiyona ukuyekethisa okuvame ukusetshenziswa.
Uma ulungiselela isamba sakho semali yokusanhlamvu, kubalulekile ukuqinisekisa ukuthi unamandla amancane okuguqula ukuguqula wonke ama-mash. Uma ungenjalo, ubhiya wakho uzovutha kakhulu futhi ubuthakathaka.
Amandla e-diastatic a-malt ngokuvamile alinganiswa esebenzisa i-unit ebizwa ngokuthi "i-degrees Lintner." Le nombolo ingahle ihambe noma yikuphi kusuka ku-0, ezintweni ezinjengama-malts amnyama nokulungiswa okungahleliwe, kube ngu-180 kwezinye izintuthwane ezisisekelo. Ngokuyinhloko, i-malt idinga okungenani ama-degrees angu-30 e-Lintner ukuze ikwazi ukuguqula wonke ushukela wayo.
Ngomfanekiso ofanayo, yonke inkokhelo yakho yokusanhlamvu kufanele ibe nama-degree angu-30 e-Lintner ukuqinisekisa ukuthi imishini izoholela ekuguqulweni okuphumelelayo.
Kulula kakhulu ukuthola lokhu. Mane nje ukwandisa amandla omzimba ngamunye we-malt (degrees Lintner) ngesisindo saso emalini okusanhlamvu (amakhilogremu). Engeza inombolo ngayinye ye-malt, bese uhlukanisa leyo nombolo ngesisindo sesisindo senani lezinhlamvu. Uma le namba ingaphezu kuka-30, kufanele uhambe kahle.
Isibonelo, ake sibheke iresiphi:
7 lbs. i-malt ephaphathekile, ama-degree angu-160 L
1 lb.Munich malt, ama-degree angu-25 L
0.5 lb. malt amber, degrees 0
Okokuqala, sandisa isisindo se-malt ngayinye ngamandla aso.
I-Pale = 7 x 160 = 1120
I-Munich = 1 x 25 = 25
I-Amber = 0.5 x 0 = 0
Manje sinezela izinombolo ezintathu ndawonye.
1120 + 25 + 0 = 1145
Futhi sihlukanisa lokho ngenani lamakhilogremu e-bill bill
1145/8 = 143.125
Yileyondlela engaphezu kuka-30, ngakho-ke sisesimweni esihle! Ngokuyinhloko uma uphuza i-batch yonke yokusanhlamvu futhi ufaka i-malt esisekelo, uzobe ucacile.
Zama ukuphuza ngaphandle kosizi oluyisisekelo, noma kunjalo, futhi uzobe usenkingeni. Bheka ibhilidi lokusanhlamvu njengaleli:
5 lbs. I-Munich malt, ama-degree angu-25 L
2 lbs. i-malber amber, ama-0 degrees L
1 lb. crystal malt, ama-0 degrees L
1 lb.-malt chocolate, ama-0 degrees L
0.5 lb.-malt omnyama, ama-0 degrees L
Yenza izibalo, futhi uzophuma ku-13 degrees L ukuze uthole konke okusanhlamvu okusanhlamvu. Le mash ngeke iguqulwe ngokufanele, futhi uzoba nebhizinisi elingavamile, elimnandi eliphansi kakhulu utshwala.
Lokhu kuyinkinga iningi labaphangi abagijimela lapho bephuza i-mash eyingxenye. Ukuze uphuze i-mash eyingxenye, uqala ukuphuza njengoba ubungathanda nge-batch yonke yokusanhlamvu, kodwa ufaka ukukhishwa kwamalt engeziwe ngaphambi kokubilisa. Lokhu kukunika ukulawula okubanzi phezu kohlu olubanzi lwala flavour nemibala kunokwenziwa kokukhipha, ngaphandle kwemishini yokuhlukumeza kanye nokunye okunye kokuphuza okusanhlamvu.
Inkinga nge-mash yokwehlukanisa ngokwengxenye, noma kunjalo, amandla e-diastatic. Awukwazi ukwengeza noma yikuphi okusanhlamvu ku-mash okuyingxenye, noma ugibela ingozi yokuthi ayifuni. Ukwengeza amakhilogremu amabili okusanhlamvu okusanhlamvu okwenziwe ngobisi kungabanika umbala omuhle, kodwa ngegunya elidlulayo lika-0 degrees L, uzophinde unike ubhiya wakho iphunga elimnandi kakhulu ongazange ulihlose.
Ngisho noma ngabe uyingxenye encane, faka i-malt eyisisekelo ukuze uqinisekise ukuthi ubhiya wakho unamandla okwanele okuguqula izinhlayiya zawo zibe ushukela ovuthayo.