I-Mash Enhle ixhomeke ekushiseni okushisa kwamanzi
"Gwema amanzi" igama elisetshenziselwa ukuphuza ubhiya olubhekisela emanzini angeziwe ezinhlameni eziboshiwe eziguqula zibe mash. Le nqubo ibizwa nangokuthi "i-mashing in."
Ukuhlukunyezwa kwamakhaya kufanele kuqaphele ukushisa kwamanzi esiteleka ukuze kuqinisekiswe ukuthi konke okuqhubekayo kwenqubo kuhamba ngokulandela uhlelo. Amanzi afudumele asebenzisa ama-enzyme ku-malt okubangela isitashi ebusweni ukuze kuguqulwe zibe ushukela ovuthayo.
Ngokuvamile, izinga lokushisa elibhekiswe kulo liphakathi kuka-148 no-158 F (65 kuya ku-70 C), eligcinwe ihora elilodwa.
Kungani Kubizwa ngokuthi Ukushaya Amanzi?
Njengoba inqubo yokuqala yamakhemikhali eyenzekayo ekwenzeni ubhiya yi-activation enzymatic ye-malt, noma okusanhlamvu okuchotshoziwe, ngamanzi ashisayo, izinga lokushisa kwamanzi, noma ukushaya, i-malt ibizwa ngokuthi ukushisa kwesiteleka, futhi amanzi okuqala abizwa kuwo njengamanzi esiteleka.
Ungakanani Ukushaya Amanzi Owadingayo?
Inani lamanzi ongayifaka kulokho okusanhlamvu oluchotshoziwe noma oluthuliwe, olubizwa nangokuthi i-grist, luzoxhomeka endleleni yokusebenzisa iwayini, okusanhlamvu, futhi, ngokuyinhloko, iresiphi yakho ngayinye.
Umthetho ojwayelekile wesikhumba somshini owodwa wokukhipha (mix mix) kufanele usebenzise amanzi angu-1.3 amakhilomitha wesiteleka kuwo wonke amaphilisi okusanhlamvu. Lesi isilinganiso sivame ukusetshenziselwa ukuphuza ama- ales .
Ukushisa Ukushisa Amanzi
Ukushisa kwamanzi esiteleka kubalulekile ukukhiqiza imishini emihle.
Uma usebenzisa indlela eyodwa yokunciphisa njengesibonelo, umqondo jikelele wukuthi amanzi esiteleka kufanele afudumele kunama-10 kuya ku-15 F okushisa kunokushisa okuhlosiwe kwe-mash. Amanzi esiteleka kufanele ashise kune-target target ngoba kuzoba nokupholisa kokuqala uma okusanhlamvu kuhlangana namanzi.
Isibonelo, njengoba ihlombe le-mass infusions liphakathi kuka-148 no-158 F, amanzi esiteleka kufanele okungenani abe ngu-158, kodwa angaphezu kuka-173 F.
Ukushisa kwe-infusion akufanele kube umdlalo wokuqagela, kodwa isayensi eqondile. Sebenzisa i-thermometer. Kubalulekile ukuba nesilinganiso esifanele sokushisa "ukuphumula okuhlanjululwayo," okuyinto enye inqubo yokugubha. Phakathi nenqubo yokwenza umquba, isitashi sezinhlamvu siphenduka sibe amashukela alula , okuzobe esetshenziselwa imvubelo.
Ungasebenzisa i-calculator yase-intanethi ye-homebrewer ukuze uthole ukushisa kwamanzi esiteleka okudingayo ngokusekelwe kwezinye izinto eziguquguqukayo ezifana nobuningi bokusanhlamvu nokushisa okubhekiswe kulo.
Abaningi bezimoto zokushisa bazoshisa amanzi abo esiteleka ku-kettle ye-brew of fryer kuyilapho abanye bekhetha ukusebenzisa isitofu.
Yikuphi Okuza Kuqala? Ukushaya Amanzi Noma Uhlamvu?
Abakwa-brewers abaningi baqala ukukwazi uma ungeza amanzi esiteleka ekukhuleni noma wengeze okusanhlamvu kumanzi esiteleka. Ayikho impendulo efanele. Ukuvumelana ukuthi kuzoxhomeka ohlelweni lwakho ngalunye.
Ukukhathazeka ngalesi sigaba ukuvimbela okusanhlamvu ekudaleni amabhola afana nenhlama lapho kuhlanganiswa kwamanzi nokulinganisa. Ukugqugquzela okufanele futhi okunamandla komshini osebenzayo kufanele ulwa nale nkinga kungakhathaliseki ukuthi iyiphi into eyongezwa kumat tun kuqala. I-mash tun isitsha esetshenziselwa ukuhlanganisa amanzi ashisayo namabele ukuze enze i-mash.
Iningi lemishini ye-mash ligcinwe ukugcina ukushisa okuhlala njalo futhi iningi libe nesisekelo samanga noma i-spigot ukuze inqubo yokuhlukanisa, noma ukukhipha amanzi, ingenziwa esitsheni esifanayo.
Izibhamu eziningi zokuhlala ekhaya zikhetha ukwengeza amanzi emathini kuqala, bese uthela okusanhlamvu ngamakhilogremu ambalwa ngesikhashana, uvuselela kahle phakathi kokunye kokusha okunye okusanhlamvu okusanhlamvu. Lokhu kungaba yindlela elula yokuqala kokulawula i-clumping futhi uthole imishini enhle.