Mataki na farko a Biyan Biyar
Malted sha'ir, ko malt, shi ne abincin da ake buƙatar ƙwararrun giya domin yin giya. A cikin mahimmin tsari, yana da ma'auni wanda aka yarda ya ci gaba ta hanyar tsoma hatsi cikin ruwa. Wannan yana shirya kullun da za a canza zuwa sugars.
Malting yana iya kasancewa ɗaya daga cikin matakai mafi ban sha'awa amma akalla mafi girma na tsari. Wannan yana iya yiwuwa saboda ƙananan 'yan brewers har yanzu suna cike da hatsi.
Sabili da haka, ba a kan birane masu yawa da muka fahimta da ƙauna ba.
Har ila yau, abinda mafi ban sha'awa na wannan tsari ya faru a matakin ƙananan microscopic kuma mai yiwuwa ba zai yi kyau ba. Duk da haka, yana da ban sha'awa.
Dukkan farawa da mai kyau
Malting ya fara ne ta hanyar yin amfani da sha'ir guda biyu ko sha'ir guda shida . An zubar da shi a cikin tuddai inda ya ciyar da wasu kwanaki na yin ruwa.
Ana shayar da sha'ir zuwa wani babban dakin inda aka kera, ya juya a kai a kai, kuma ana gudanar da shi a kusa da 60 F. Manufar ita ce karfafawa da hatsi don tayar da shi don ya bude shi zuwa ga tsarin da aka yi da ƙwayar da ake ciki a ciki. sugars cewa zama barasa. A wannan lokaci, an kira shi "malt na kore".
Tarkon shine cewa ba ku son sha'ir yayi girma sosai. Bayan kimanin kwanaki biyar na noma, hatsi za su so suyi tushe da shuka sabon shuka. Maltsters-mutanen da ke kula da tsarin mummunan aiki-suna so su dakatar da shirin germination kafin wannan ya faru.
Anyi wannan tare da zafi.
Kilning Green Malt
Maganin maltsters , ko bushe, marashin malt ta hanyar sannu da hankali da zazzabi yawan zazzabi zuwa fiye da 120 F. Tsakanin yanayin karshe ya bambanta dangane da irin nau'in malt da suke so a karshen.
Ko da yawan zafin jiki, sakamakon haka iri ɗaya ne: an tsayar da tsire-tsire masu tsire-tsire.
Abin da ya rage shi ne gurasar sha'ir wadda aka cika da sukari, sitaci, da kuma irin nau'in enzyme da ake kira diastase .
A lokacin wannan mataki ne inda giya na ƙarshe ya fara ɗauka. Matsayin zafi da ake yi wa malt maras nauyi zai taka muhimmiyar rawa a irin salon biyan da aka samar. Yana da yawa ya yi tare da kayyade launi na giya.
- Ƙananan yanayin zafi zai zama tushen gine-gine masu launin kariya, ciki har da kodadde masu launi.
- Ƙara yawan zafin jiki kadan kaɗan kuma za a iya amfani da malt don yin giya masu launin amber, kamar su amber, da na Scottish, da Oktoberfest.
- Har ma da yanayin zafi mafi girma, malt zai haifar da giya mai launin ruwan kasa kamar launin ruwan kasa da dunkels.
- Ana amfani da yanayin zafi mafi kyau don yin duhu, kusan baki, beers. Wadannan sun hada da masu tsaron gida da masu ajiya.
Don kara matsalolin al'amura, za a iya ƙone da malt bayan an gama shi. Ana yin hakan a yanayin zafi mai zurfi a cikin raguwa. Bugu da ƙari, matakin gurasa zai haifar da duhu cikin giya da kuma yawan carbonation yana da.
A lokacin aikin gona, an gabatar da wani nau'i na yisti domin kara bayyana giya. Alal misali, raguwa da lays yana buƙatar kusan matakin daidai.
Lokacin da kuka haɗu da wannan malt tare da yisti mai yisti, zaku sami kariya. Idan kuna amfani da yisti mai yisti tare da wannan malt, sakamakon yana da lager.
Tabbas, akwai wasu dalilai da dama wadanda ke shiga cikin girke-giya, wanda ya hada da wasu sugars, adjuncts, da sauran hatsi da za a kara. Duk da haka, yadda aka samar da sha'ir mai laushi sai kowanne ɓangare ya fara shi ne hanya ta musamman.
Juya Barley Dried zuwa Beer
Bayan an canza hatsin zuwa ga sana'ar, mai siyar zai kara hatsi zuwa ruwan zafi, wanda aka sani da " ruwa na ruwa ." Wannan zai karfafa diastase don sake canza sitaci a cikin sutura masu sauƙi. Da zarar waɗannan sugars sun rushe a cikin ruwan zafi, mai satar zai sami wort kuma ya kasance a shirye ya fara farawa don yin giya.