Barley malt: yuav ua li cas thiab rau li cas siv?

Malt - yog hais tias rau ib yam khoom? Lo lus teb rau lo lus nug no, koj yuav kawm tau los ntawm cov ntaub ntawv yog muab los ntawm tsab xov xwm.

Txheej txheem cej luam

Malt - ib yam khoom uas yog derived ntawm germinated cereal noob, mas barley. Raws li koj paub, qhov no muaj yog lub hauv paus ntawm tag nrho cov brewing kev lag luam. Yog hais tias muaj yog tsis muaj zus barley malt, yuav muaj tsis muaj npias. Yuav ua li cas yog vim li cas? Qhov tseeb yog tias thaum lub sij hawm lub germination ntawm cov cereals nws cov ntaub ntawv ib qho enzyme diastase, uas yog, nyob rau hauv qhov tseeb, puv cov hmoov txhuv nplej rau hauv malt qab zib, piv txwv li maltose. Nyob rau hauv qhov kev txiav txim ntawm lub substance sawv cev los ntawm lub saccharified mash, thiab ces koj lem mus rau hauv lub wort. Nyob rau hauv lem, nws yog fermented thiab yuav cov tub ntxhais npias.

muab malt

Yuav ua li cas koj yuav tsum tau ua kom tau lub barley malt? Cov tsim txoj kev ntawm cov khoom no ua rau ob kauj ruam: soaking thiab noob germination. Cov kauj ruam tsim nyog nyob rau hauv thiaj li yuav coj nyob rau hauv cereals tshuaj uas ua rau kom cov emergence of tsim nyog tshuaj lub luag hauj lwm rau tsim ntawm ib tug six npias.

Yuav kom to taub zoo dua yuav ua li cas kom tau malt brewing barley, yuav tsum piav qhia txog lub hais theem ntawm nws cov hauv kev tshaj qhia.

Tus txheej txheem ntawm soaking

Lub hom phiaj ntawm soaking ib tug o qhuav grain. Nyob rau tib lub sij hawm tam sim ntawd pib cov txheej txheem ntawm cov tshuaj hloov. Qhov no yuav ua pom los ntawm cov ua tsis taus pa ntawm noob, uas yog manifested nyob rau hauv lub tsim ntawm carbonic acid thiab diastase.

Yog li, nyob rau hauv ib tug ntoo vat los yog tank ntawm stainless steel yog poured mus rau hauv dej thiab tso cai rau sawv ntsug rau 3 hnub. Tom qab lub lapse ntawm lub sij hawm nyob rau hauv tib lub ntim maj poob pw tsaug zog grain thiab meej tov. Tom qab 3 lub chasa floated mus rau qhov chaw ntawm litter thiab noob muab tshem tawm siv skimmers. Tom qab ntawd, cov dej yog poured tawm tawm hauv rau barley ib tug kua txheej ntawm 10-15 centimeters.

Thaum lub sij hawm steeping nplej yog ntxuav los ntawm av, raws li tau zoo raws li los ntawm tej yam tshuaj nyob rau hauv lub husks, uas yog tau muab haus ib tug unpleasant saj thiab tsw. Nyob rau hauv daim ntawv no ntawm barley malt tuav txog 5 hnub, kom txog thaum nws tiav vzbuhaniya. Nyob rau tib lub sij hawm nws yuav tsum tau hloov lub qias neeg dej rau ntxuav tsis tu ncua.

germination txheej txheem

Tom qab lub ntsw no tiav lawm, pib germinating grain, uas nyob rau nruab nrab kav txog 7 hnub. Thaum lub sij hawm tus txheej txheem no, tus barley yuav tsum tau tseg moisturize thiab maj mam muab do. Raws li ib tug txoj cai, 2 los yog 3 hnub nplej pib tshwm rostochku. Tom qab ib lub lim tiam ntawm raug ntev Feem ntau Nws ncav 1.6 ntev ntawm barley.

Svezheproroschenny barley malt yuav tsum muab tsis muaj ntau tshaj li 2-3 hnub. Uas yog vim li cas nws yog feem ntau qhuav rau 17 teev ntawm ib tug kub ntawm + 45-55 degrees. Nrog kom qhuav xws li ib tug khoom muaj ib lub teeb zas.

Txoj kev ntawm qhov kev siv

Raws li hais saum toj no, feem ntau ntawm cov malt siv nyob rau hauv lub brewing thiab distillery ntau lawm. Nyob rau hauv lub caij nyoog kawg no cov ntaub ntawv nws yog siv los yaj osaharit cov hmoov txhuv nplej thiab lwm yam khoom xyaw. Raws li tus thawj, thaum lub sij hawm siv thiab ua cov npias siv xwb malt, uas yog tom qab fermented.

Dhau li hais productions, cov khoom no yog siv nyob rau hauv tus txheej txheem ntawm manufacturing lub extract. Los ntawm txoj kev, raws li yog siv lug barley malt whiskey.

Breweries ua malt siv feem ntau barley thiab hom qoob mog. Raws li rau lub distillery ntau lawm, ces nws yog feem ntau siv oats, rye thiab maize. Nws yuav tsum tau muab sau tseg tias, nyob ntawm seb cov raw khoom yog siv nyob rau hauv tshiab los yog qhuav daim ntawv no, qhov txawv ntsuab malt thiab qhuav ntsig txog.

hom ntawm malt

Nyob ntawm seb yuav ua li cas koj tsau thiab loj hlob cereal nplej, malt yog muab faib ua ntau hom:

1. Qaub. Nws tau los ntawm qhuav malt teeb uas tsau nyob rau hauv dej ntawm ib tug kub ntawm 45 degrees thiab khaws cia ntev ua luaj li mus ua ib lub lactic kab mob tsis pub tshaj 1% lactic acid. Tom qab ntawd qhuav malt.
2. Nplej. Ua los ntawm cov nplej, uas tsau li humidity ntawm 40%. Tom qab so qhuav ntawm qhov kub ntawm + 40-60 degrees tau txais lub teeb los yog tsaus malt, uas yog siv heev dua lwm yam rau zus tau tej cov tsaus nplej npias.
3. Burnt. Qhov no malt yog feem ntau siv los tsim haum tsaus npias. Ntxiv nws yog pom zoo kom hais tias tsis muaj ntau tshaj li 1%. Txwv tsis pub, foamy haus yuav tau ib tug unpleasant burnt saj.
4. Stewed. Ua los ntawm barley nrog ib tug dej cov ntsiab lus ntawm 50% thiab ces qhuav thiab grain podvyalivayut rau 4 teev. Xws li ib tug khoom yog feem ntau ntxiv rau ib tug sib zog los ib tsos tsaus tsawv tshaj raw cov ntaub ntawv, los txhim kho nws cov tsw thiab muab ib tug zoo ntxoov ntxoo.
5. Caramel. Tau txais nws los ntawm cov qhuav malt, uas yog coj mus rau ib tug humidity ntawm 45%. Caramel malt yog saccharified siv cov roasting drums ntawm ib tug kub ntawm 70 degrees. Ces tau ntau hom ntawm malt. Piv txwv li, lub qhuav yog ua los ntawm ib tug tshab, lub teeb - los ntawm sov, thiab qhov tsaus ntuj nti - los ntawm evaporation ntawm tshaj noo noo.