Prepare a pot of 2.5 to 3 liters of water per kilo of malt used and heat. The malt is added to water at 72 C, can be heated in the same pot. Add the partially crushed malt (without being mealy, to facilitate the extraction of fermentable sugars) gradually, stirring, taking care that no lumps. Ideally the temperature will be between 65 and 68 C. Cover and let stand for 2 hours. At this time the starches are converted to sugar. STEP TWO: WASH (sparging)
For the period of maceration, it is reset to heat water in a ratio of 1.5 liters of water per kilo of malt used in the mashing process. We get to 80, which is the temperature we use to stop the process of maceration. At this time began the process must recirculation consisting mainly spend the must for serpertín that is immersed in the container with water at 80 C. This recirculation process smithfield cafe will clarify the wort as malt own function will filter bed and stop the process of maceration. Then began the process of spraying spray or wash. At this stage sprinkle the juice with water at 80, trying not to raise the grain, and watching that filters across the surface. In addition, we will siphoning the wort to the cooker. smithfield cafe STEP THREE: BOIL (BOILING)
While the pot, and can start the fire fills. Once filled and when you start to boil can start adding different hop additions: First Addition: will bring to our beer bitterness characteristic (Bittering). The boiling time determine the more or less bitterness. Second addition: Determine the taste of our beer. Third Addition: It adds just when we stop the cooking process and give us the aroma. smithfield cafe Keep at rest for 15-30 minutes.
Once the fire goes out, we have a readily colonizable hot and sweet liquid undesirable bacteria and fungi. To limit this risk, we must lower the temperature rapidly to 20 C. This process will make a coil and will regulate the outlet temperature, opening more or less the flow of wort. The must was to precipitate in the container splashing so bubbly and oxygenated. Thus inoculate yeast and then find a suitable oxygen-rich medium and sugars. STEP FIVE: MAKING THE DI (INITIAL DENSITY)
Once we have the green beer in the fermenter take the initial density, with which we will know the final alcohol content. We take a 20 ºC. A higher initial density, more of sugars and final graduation. We can reduce the initial density of water. As an example, an initial density of 1,060 would give a graduation 6th alcohol. Compared with DF (final density) allow us to calculate the resulting graduation. STEP SIX: INOCULATION OF YEAST
To beers ALE use top-fermenting yeast, working between 18 and 22. To beers lagers use bottom-fermenting yeast, working between 6 and 10. Once inoculated yeast, the vessel is sealed with a small hole at the top in which an airlock valve is introduced to allow the exit of CO2 as a result of the fermentation process. In this process, alcohol is generated (since the yeast feeds on sugars) and CO2 is apparent as a result of the chemical reaction. On a day will have become a wide layer that protects the yeast during the process liquid. Density should be measured every day at the same time and always at 20. When the density is stable below 1016 and may be packaged safely. The difference between the initial density and the density of 1015-1016 Final give us the alcohol. STEP SEVEN: WRAPPING
Containers, bottles, plates, etc. they must be sterilized using specific products. Optionally smithfield cafe you can add sugar to the bottle (priming) smithfield cafe to increase smithfield cafe the amount of gas. STEP EIGHT: MATURATION
Depending on the type of beer maturation time varies. We'll talk about two months to stouts and a month for less complex beers. Note that over time substantially the beers are improving.
Related Post: WHAT PRODUCTS NEED CRAFT BREWERS? This entry was posted in and tagged VadeQuímica craft beer, homebrewing, beer ALE, beers lagers such as making beer brewing by admin. Bookmark smithfield cafe the permalink.
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