Hops in Beer Brewing: Kitamidori

Kitamidori hop cones rataye daga dogayen kurangar inabi a cikin fili mai haske. Karin bayani

Wannan labarin yana aiki azaman cikakken jagora ga Kitamidori hops. Yana bincika asalinsu, ƙayyadaddun fasaha, da aikace-aikacen ƙira. Hakanan yana zurfafa cikin abubuwan maye, ajiya, da samo asali. Masu sana'a masu sana'a, masu sana'a na gida, dalibai masu sana'a, da manajojin saye a Amurka za su sami fahimta mai mahimmanci. Za su koyi yadda ake amfani da Kitamidori a matsayin hop mai ɗaci kuma su fahimci tasirin bayanin mai akan dandano.

Za mu tattauna yadda Kitamidori da sauran high alpha hops ke yin girke-girke daban-daban. Za mu kuma bincika inda Kitamidori ya tsaya a cikin ma'auni na ɗaci, ƙamshi, da farashi a cikin giya.

Key Takeaways

• Kitamidori hop ne na Jafananci wanda Kamfanin Kirin Brewery ya haɓaka, ana amfani da shi musamman don ɗaci.
• Yana da babban alpha hop, yawanci kusan 10-10.5% alpha acid.
• Kitamidori yana ba da bayanin martaba mai ɗaci tare da kamancen mai da Saaz, yana taimakawa zaɓin ɗanɗano da dabara.
• Jagorar za ta ƙunshi amfani mai amfani, ajiya, maye gurbin, da samar da kayan aikin giya na Amurka.
• An ba da shawarar ga masu shayarwa waɗanda ke neman abin dogaro, babban hop mai ɗaci daga Japan.

Gabatarwa zuwa Kitamidori Hops

Wannan gabatarwar zuwa Kitamidori yana ba da taƙaitaccen bayani ga masu sha'awar giya da masu sha'awar fata. Kamfanin Kirin Brewery ne ya haɓaka shi, Kitamidori nau'in hop na Japan ne. An ƙera shi tare da tunani mai ɗaci, yana alfahari da manyan alpha acid don yin kasuwanci.

Matakan Alpha acid sun bambanta daga 9% zuwa 12%, tare da dabi'u na yau da kullun a kusa da 10-10.5%. Wannan bayanin martaba ya sanya Kitamidori ya zama madadin Kirin II mai kyau. An ƙima shi don iyawar sa don samar da ingantaccen ɗaci ba tare da buƙatar ƙarin ƙimar kari ba.

Binciken mai yana nuna kamanceceniya mai ban mamaki ga Saaz, wanda ya haifar da yanayin ƙamshi mai daraja. Duk da rawar da yake takawa na ɗaci, Kitamidori yana ba da ƙashin baya mai tsafta yayin da yake adana ƙamshi mai ƙamshi.

A tarihi, an ba da shawarar Kitamidori don girke-girke na buƙatar babban alpha bittering tare da bayanin mai kamar Saaz. Wannan ya dace da lagers da pilsners, inda dole ne haushi ya kasance mai ƙarfi amma ba mai tsanani ba. Ana kuma fi son bayanin kula masu kyau.

Bayanan kasuwa na yanzu sun nuna Kitamidori ba a noman kasuwanci a Japan ko wani wuri ba. Ƙayyadadden noma yana tasiri samuwarsa, yana shafar dabarun sayan masu sana'a don wannan takamaiman gabatarwar hop na Japan.

• Asalin: Kamfanin Kirin Brewery, Tokyo
• Matsayi na farko: hop mai ɗaci
• Alpha acid: yawanci 10-10.5%
• Bayanin mai: kama da Saaz, kamun kai mai daraja
• Matsayin kasuwanci: ba a girma sosai, iyakantaccen samuwa

Bayanan Botanical da fasaha

An fara haɓaka Kitamidori a Kamfanin Brewery na Kirin a Tokyo, Japan. An rarraba shi azaman hop mai ɗaci, mai girma a ƙarshen kakar. Bayanan fasaha na Kitamidori yana nuna matakan alpha acid daga 9% zuwa 12%. Yawancin bayanai suna nuna matsakaicin 10.5%, yayin da wasu sun kai 12.8%.

Abubuwan da ke cikin beta acid ba su da ɗanɗano kaɗan, kusan 5% -6%. Wannan yana ba da gudummawa ga daidaiton aikinsa mai ɗaci. Abun cikin co-humulone, kusan 22% na jimlar alpha acid, yana da mahimmanci ga masu shayarwa da ke nufin daidaita ɗaci da ɗanɗano.

Jimlar abun da ke tattare da man hop ya kai 1.35 ml a cikin 100 g na mazugi. Myrcene da humulene sune manyan mai, wanda ke da kusan kashi 65% na duka. Caryophyllene da farnesene suma suna taka rawa, suna ba da gudummawa kusan 14% da 7% bi da bi.

An bayar da rahoton cewa yawan amfanin Kitamidori ya kai kusan kilogiram 1,490 a kowace hekta, ko kuma fam 1,330 a kowace kadada. Yana riƙe kusan kashi 75% na alpha acid bayan watanni shida a 20°C (68°F). Wannan yana ba da sauƙin adanawa da sarrafa kaya.

Duk da ƙaƙƙarfan ɗaci da kwanciyar hankali na mai, wasu cikakkun bayanai sun ɓace. Bayani kan girman mazugi, yawa, ƙimar girma, da halayen juriya ba su da yawa. Masu shayarwa da masu noma suna neman cikakken bayanin martaba za su sami wasu gibi a cikin bayanan.

Asalin tarihi da zuriyar kiwo

Kamfanin Kirin Brewery ya yi niyyar haɓaka ɗaci a cikin lagers na kasuwanci tare da Kitamidori. Sun mayar da hankali kan hops tare da mafi girma alpha acid, duk da haka kiyaye mai dadi bayanin martaba. Wannan ya kasance don kula da ainihin salon Turai na gargajiya.

Shirin kiwo ya hada da Kitamidori, Toyomidori, da Zinariya ta Gabas. Wadannan hops suna nufin maye gurbin Kirin II, wanda shi kansa ya kasance magajin Shinshuwase. An sadaukar da wannan zuriyar don haɓaka abun ciki na alpha da haɓaka halayen aikin gona.

Masu noma da masu bincike sun kwatanta kayan mai na Kitamidori zuwa iri masu daraja kamar Saaz. Wannan kwatancen ya yi niyya don haɗa ɗaci mai ƙarfi tare da ingantaccen bayanin martaba mai ƙarancin guduro. Irin wannan bayanin martaba yana da kyau ga pilsners da vienna-style lagers.

An fara haɓaka Kitamidori don samarwa na yau da kullun. Duk da haka, ba a yin noman kasuwanci a Japan ko a waje a yau. Ana yin rubuce-rubucen wanzuwarsa ta hanyar makircin gwaji da bayanan kiwo.

Mahimman batutuwa a cikin zuriyar sun haɗa da:

• Ƙoƙarin kiwo na Kirin hop don haɓaka alpha acid ba tare da sadaukar da ƙamshi ba.
• Haɗin kai tsaye zuwa layin Shinshuwase ta hanyar Kirin II.
• Haɓaka na zamani tare da Toyomidori da Zinariya ta Gabas a matsayin madadin ƴan takarar manyan alfa.

Layukan tsire-tsire na Kitamidori hop a cikin wani filin tarihi tare da gidan gona da dutse a bango. Karin bayani

Samuwar da noman kasuwanci

Noman Kitamidori ya fi tarihi. Bayanai na yanzu da rahotannin kiwo sun nuna nau'in ba a yin girma a sikelin kasuwanci a Japan ko kuma a manyan yankuna masu girma na hop a ketare.

Lokacin da aka noma, bayanan amfanin gona suna nuna ƙarancin aiki. Ƙididdiga masu ƙididdiga sun jera game da 1,490 kg/hectare (kimanin 1,330 lbs/acre). Tsiron ya makara balaga, wanda zai iya rikitar da lokacin girbi ga masu shuka a cikin yanayin yanayi mai zafi.

Kasuwanci ya yi karanci. Samuwar Kitamidori ba ta daɗe ba, idan ta kasance gabaɗaya, don haka masu shayarwa da ke ƙoƙarin siyan Kitamidori hops yakamata su yi tsammanin ƙarancin haja daga masu shigo da kayayyaki na musamman, bankunan hop, ko shirye-shiryen aikin gona na gwaji.

• Inda za a duba: ƙwararrun 'yan kasuwa na hop, wuraren ajiyar kayan tarihi, shirye-shiryen kiwo na jami'a.
• Masu sana'a na Amurka: tuntuɓi masu samar da hop na ƙasa waɗanda ke sarrafa shigo da kaya da duba dakunan gwaje-gwaje na hop don samfuran gado.
• Madogara: yawancin masu samar da kayayyaki suna ba da zaɓi kamar Kirin II, Saaz, Toyomidori, ko Zinariya ta Gabas lokacin da wadatar hops ta Jafan ta yi ƙasa.

Ƙuntataccen wadata yana shafar tsarin girke-girke. Idan ba za ku iya siyan Kitamidori hops ba, zaɓi maye gurbin da suka dace da tsarin mai ko bayanan bayanan alpha don adana ƙamshi da ɗaci.

Don masu sana'a da masu noma suna bin diddigin samuwa, saka idanu kan kasidu na musamman da hanyoyin sadarwa na bincike. Wannan tsarin yana inganta damar samun ɗimbin ɗimbin yawa ko ɗimbin gwaji lokacin da kasancewar Kitamidori ya sake fitowa.

Flavor da ƙamshi halaye

An san ɗanɗanon Kitamidori don ƙaƙƙarfansa, tsaftataccen ɗaci da ƙamshi mai dabara. Masu shayarwa sukan kwatanta shi a matsayin yana da inganci mai kama da kyau, ba tare da m bayanin kula na wurare masu zafi ko citrus da aka samu a cikin wasu hops ba. Wannan ma'auni ya samo asali ne saboda bayanan mai na hop na musamman.

Bayanan martabar man hop shine mabuɗin fahimtar ƙamshin Kitamidori. Myrcene, wanda ke yin kusan kashi uku na mai, yana ba da gudummawar guntun piney da resinous note. Humulene, wanda yake a cikin adadi iri ɗaya, yana ƙara sautin itace da na ganye tare da laushi mai laushi.

Caryophyllene, wanda ke cikin ƙananan adadi, yana kawo ɗanɗano mai ɗanɗano mai kama da ɗanɗano. Farnesene, tare da kyawawan furanninsa ko kore nuances, na iya haɓaka gabaɗayan bouquet. Wadannan abubuwa suna ba Kitamidori hali irin na Saaz, duk da rawar da yake takawa a matsayin nau'i mai ɗaci.

A cikin shayarwa, yi tsammanin ɗanɗano mai ɗanɗano, ɗanɗanar ganye mai haske, da ƙamshi mara kyau daga Kitamidori lokacin da aka yi amfani da shi a ƙarshen kettle ko a cikin tudu. Amfani da farko yana mai da hankali kan ɗaci da kashin baya, tare da ƙarancin ƙamshi.

Masu shayarwa da ke neman lagers na gargajiya na Turai da katange ales za su ga Kitamidori ya dace. Ya haɗu da kyau tare da tsaftataccen lissafin malt da nau'in yisti na gargajiya. Bayanin bayanan hops na dabara mai kama da Saaz yana ƙara zurfin zurfi ba tare da lalata haske ba.

Yin amfani da giya da kuma aikace-aikace masu amfani

Kitamidori yana da daraja sosai saboda abubuwan da ke damun sa. Babban acid ɗin sa na alpha yana isar da IBUs da kyau tare da ƙarancin hop taro. Wannan yana ba masu shayarwa damar cimma zafin da ake so tare da ƙarin tafasa a baya. Wannan hanyar kuma tana taimakawa wajen rage ƙwanƙolin ƙwanƙwasa, yana mai da tsabtace wanki.

A cikin girke-girke na yau da kullun, ana amfani da Kitamidori a cikin adadi kaɗan. Yawanci yana yin kusan kashi 13% na jimlar hop. Wannan rawar yana da mahimmanci, yayin da yake samar da kashin baya, yayin da sauran hops suna ƙara ƙanshi da dandano.

Ma'aunin alpha na Kitamidori yawanci suna kusa da 10-10.5%, tare da kewayon 9% zuwa 12%. Wannan daidaitaccen bayanin martaba yana sa ana iya tsinkayar kashi. Ma'ajiyar da ta dace tana tabbatar da cewa kusan kashi 75% na alpha ya kasance bayan watanni shida a 20°C. Wannan yana da mahimmanci don amintaccen aikace-aikace masu ɗaci akan lokaci.

An fi amfani da Kitamidori a matsayin dokin aikin tafasa da wuri. Don duka tsantsa da duk nau'in hatsi, ƙara shi a cikin mintuna 60 don kwanciyar hankali, tsaftataccen ɗaci. Ga waɗanda suka fi son gefuna masu laushi, yi la'akari da ƙara wani ɓangare na kashi a cikin magudanar ruwa ko tsawaita lokacin hopstand don rage tsangwama da aka gane.

Yin amfani da Kitamidori a cikin ɗanɗano ko ramummukan ƙamshi zai haifar da kamewar hali na ƙarshen hop. Bayanan martabar mai kamar Saaz na iya ƙara bayanin kula masu kyau ga lagers da pilsners. Duk da haka, bai kamata a dogara da shi don ƙamshi mai ban sha'awa ba.

Yi la'akari da matakin co-humulone, wanda ke kusa da 22%, lokacin zayyana salo masu laushi. Wannan matakin zai iya haifar da daci idan aka yi amfani da shi sosai. Don magance wannan, yi la'akari da rarrabuwa kari, ƙara yawan hulɗar guguwa, ko haɗawa tare da mafi ƙanƙantar alpha hops a cikin girke-girke. Wannan zai taimaka smoothly gama.

• Matsayi na farko: Kettle haushi don bayyananne, ingantaccen IBUs.
• Matsayi na biyu: iyakantaccen amfani da latti don ɗabi'a mai kyau.
• Tukwici na sashi: bi alpha azaman ~ 10% lokacin ƙididdige ƙari; daidaita don shekaru da ajiya.
• Salo ya dace: lagers na Turai, pilsners, da duk wani giya mai buƙatar tsayayye, tsaftataccen ɗaci.

Maye gurbin da irin hop iri iri

Lokacin da Kitamidori ke da wuyar samo asali, masu shayarwa suna da ƴan zaɓuɓɓuka masu amfani. Don irin wannan bayanin martaba mai daraja ko wasan agronomic, la'akari da madadin Saaz. Saaz yana ba da ƙananan alpha acid da bayanin kula masu daraja. Wannan yana nufin za ku buƙaci ƙara nauyi don kula da IBUs lokacin maye gurbin.

Kirin II wani zaɓi ne mai kyau ga waɗanda ke neman haushi da aikin ƙira mai kama da Kitamidori. Yana adana ƙamshi mai laushi yayin da yake ba da ɗaci da aikin ƙira.

Toyomidori da Zinariya ta Gabas galibi ana jera su azaman masu maye gurbin Kitamidori. Suna raba makasudin kiwo, tare da Toyomidori yana ƙarar ciyawa, sautunan ganye. Zinari na Gabas yana da kyau inda daidaituwar aikin gona da yawan amfanin ƙasa ke da mahimmanci ga masu noman kasuwanci.

• Match alpha acid: ƙididdige nauyin maye don kiyaye IBUs na asali.
• Asusu don bambance-bambancen mai: co-humulone da mahimman mai suna canza tsinkayen ɗaci da ƙamshi.
• Haɗa idan an buƙata: haɗa madadin Saaz tare da babban hop-alpha don daidaita ƙamshi da IBUs.

Musanya na zahiri ya dogara da fifikon girke-girke. Don ƙamshi-gaba lagers ko pilsners, zaɓi madadin Saaz kuma daidaita taro. Don daidaiton haushi da daidaiton filin, zaɓi Kirin II, Toyomidori, ko Zinare ta Gabas. Ƙananun matakan gwaji na taimakawa wajen daidaita dandano da maƙasudin IBU kafin haɓakawa.

Shawarar salon giya don Kitamidori

Kitamidori yana haskakawa a cikin tsaftataccen lagers na Turai inda ma'auni ke da mahimmanci, ba ƙamshi mai ƙarfi ba. Ya dace da girke-girke na pilsner da Helles, yana kawo ɗaci mai ɗaci da alamar bayanin kula na ganye. Waɗannan halayen suna tunatar da ɗayan Saaz hops.

Ga waɗanda ke son yin mafi kyau tare da Kitamidori, la'akari da Kölsch da amber lager. Waɗannan nau'ikan suna amfana daga kasancewar hop na dabara wanda ke cika malt ba tare da cinye daɗin dandano ba. Kitamidori's high alpha acid shima ya sa ya dace don manyan batches na lagers.

• Pilsner - na farko haushi da kuma da dabara daraja ƙanshi.
• Helles - m hop daga tare da taushi na ganye sautunan.
• Kölsch - tsaftataccen gamawa da tsare bayanin martaba.
• Amber lager da classic kodadde ales - haushi a matsayin tsari, ba ƙanshi.

Zaɓi lagers tare da Kitamidori don IBUs na tattalin arziki da ƙayyadaddun bayanan mai. Wannan yana ƙara bayanin kula na ganye da yaji. A cikin nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan nau'ikan ƙari na iya haɓaka ɗanɗano ba tare da lulluɓe esters masu yin yisti ba.

Kada ka dogara kawai da Kitamidori don ƙamshi a cikin IPAs ko hop-gaba ales na zamani. Ƙarfinsa na ƙamshi matsakaici ne. Haɗa shi tare da ƙarin nau'ikan nau'ikan bayyanawa don ƙaƙƙarfan citrus ko ɗanɗano na wurare masu zafi.

Gilasai guda biyar na nau'ikan giya daban-daban akan tebur na katako mai tsattsauran ra'ayi tare da tsire-tsire masu kore a bango. Karin bayani

Jagorar girke-girke da shawarwarin sashi

Lokacin yin burodi tare da Kitamidori, yi nufin kewayon alpha acid 9% -12% don lissafin IBU. Samfurori na kasuwanci sukan faɗi tsakanin 10% -10.5%, suna yin ƙididdige ƙididdiga mai sauƙi kuma mafi daidaituwa.

Don yin batch mai gallon 5 tare da IBU 30, yi amfani da Kitamidori a 10% alpha. Toshe wannan ƙimar a cikin kalkuleta na IBU kuma daidaita lokacin ƙarar tafasa. Abubuwan da aka yi da farko suna ba da daci, yayin da ƙari na ƙarshe yana haɓaka ƙamshi kuma yana rage ɗaci.

Kitamidori yawanci yana da kusan kashi 13% na yawan hop a cikin girke-girke inda shine babban hop mai ɗaci. Yi amfani da wannan a matsayin jagora lokacin da ake ƙirƙira girke-girke.

Anan akwai wasu shawarwari masu amfani don yin allurai:

• Koyaushe yi amfani da ainihin alpha acid daga takardar shaidar hop don lissafin IBU, ba ƙima ba.
• Don ƙamshin ƙamshin hop kaɗan, ƙara ƙarami kaɗan ko a watsar da su, dogaro da hops na farko don ɗaci.
• Ƙara ƙaramin adadin Saaz ko Tettnang ƙarshen ƙari don haɓaka bayanin kula na ganye ko na daraja tare da Kitamidori.

Ka tuna don yin lissafin asarar alpha lokacin ƙayyade adadin Kitamidori. A 20°C, Kitamidori yana riƙe kusan kashi 75% na alpha bayan watanni shida. Ƙara yawan adadin idan hops sun tsufa, ko adana su a sanyi da rufewa don adana ƙarfin su.

Ga wasu rawar girke-girke na Kitamidori:

• Hoton mai ɗaci na farko: yi amfani da Kitamidori a ƙididdige ƙarin tafasar da wuri don isa ga IBUs.
• Daidaitaccen girke-girke: Kitamidori guda biyu mai ɗaci tare da tsaka-tsakin marigayi hops ko taɓawa na Saaz don ɗaga ƙamshi.
• Ƙanshin ƙamshi mai ƙamshi: ƙara haɓaka da wuri kaɗan kuma rage ƙarancin ƙari don tsaftataccen ɗaci.

Lokacin gwaji tare da Kitamidori, yi rikodin ƙimar alpha, ƙarin lokuta, da tsinkayar ɗaci. Ƙananan gyare-gyare a lokacin tafasa ko nauyi na iya yin tasiri sosai ga ma'aunin giyar ku.

Girke-girke na Kitamidori suna amfana daga matakan alpha da ake iya faɗi. Koyaushe bincika hop COA kafin yin burodi kuma sake ƙididdige IBUs idan ya cancanta don daidaitawa tare da manufofin dandano.

Hop pairings tare da yisti da adjuncts

Don ingantacciyar sakamako, bari yisti da haɗe-haɗe su haɓaka bayanin kula masu kyau na hop. A cikin lagers, zaɓi nau'ikan iri mai tsafta kamar Wyeast 2124 Bohemian Lager ko White Labs WLP830 German Lager. Waɗannan yeasts suna hana esters, suna barin ganye da mai mai yaji a Kitamidori su haskaka.

A cikin al'amuran, zaɓi don tsaka tsaki ale irin su Wyeast 1056 American Ale. Wannan zaɓin yana kiyaye esters na 'ya'yan itace a cikin rajista, yana ba da damar ɗaci da ƙanshin Saaz don ɗaukar matakin tsakiya. Tashi a matsakaicin yanayin zafi don hana samar da ester, wanda zai iya ɓoye halin hop mai laushi.

Lokacin zabar addjuncts don Kitamidori, nufi ga haske, bushe jiki. Pilsner ko kodadde lager malts suna ba da tushe mai tsabta. Ƙananan haske na Munich na iya ƙara ƙazanta maras kyau ba tare da rinjayar hops ba. Shinkafa ko masara na iya haɓaka ƙwaƙƙwaran ƙarewa, manufa don bayanin martaba mai bushewa.

Rage amfani da malts na musamman. Guji kristal mai nauyi ko gasasshen malts, saboda suna iya yin karo da bayanin martabar Kitamidori. Maimakon haka, mayar da hankali kan ƙaramar ƙaramar waɗannan malt don adana ƙamshin hop.

• Yi amfani da Saaz ko wasu hops masu daraja a ƙarshen ƙari don ƙarfafa bayanan ganye da kayan yaji.
• Yi amfani da Tettnang ko Hallertau Mittelfrüh don ƙaramin ƙamshi don ƙirƙirar kyawawan halaye.
• Yi la'akari da Kitamidori a matsayin hop mai ɗaci na farko wanda aka haɗe tare da ƙamshi mai ƙamshi na musamman don rikitarwa.

Lokacin zayyana dabarun haɗe-haɗe, daidaita ɗaci da ƙamshi. Fara da Kitamidori don tsaftataccen ɗacin rai, sannan ƙara ƙaramin ƙarar marigayi hops mai daraja don zurfin. Wannan hanya tana ba masu shayarwa damar sarrafa ɗanɗanon yayin da suke kiyaye dabarar hop.

Don cimma kyakkyawan sakamako mai daraja, ci gaba da haɗin gwiwa tare da mafi ƙarancin Kitamidori. Ka guji manyan citrus ko abubuwan da ke cikin wurare masu zafi, saboda za su yi karo da juna. Haɗin yisti mai tunani da sauƙi na lissafin malt sune maɓalli don nuna alamun musamman na Kitamidori.

Girbi, sarrafawa, da kuma ajiya mafi kyawun ayyuka

Lokaci don girbin bege Kitamidori yana da mahimmanci. Wannan iri-iri yana girma a makara, don haka girbi mazugi lokacin da lupulin ya yi zinari. Cones ya kamata ya koma baya kaɗan lokacin da aka matse shi. Kafin cikakken girbi, duba ƙamshi, ji, da ƙaramin samfurin a cikin tire mai bushewa don tabbatar da bayanin mai.

Bi a hankali sarrafa hop don kare m mai. Yi amfani da masu yankan tsattsauran ra'ayi kuma ka guji jefa mazugi cikin manyan tudu. Matsar da hops da sauri zuwa wurin sarrafawa don iyakance bayyanar zafi da iskar oxygen.

Bushewa da sauri yana da mahimmanci bayan girbi. Yi nufin samun kwanciyar hankali da ke ƙasa da 10% ta amfani da kiln masu ƙarancin zafi ko busar da bel. Yin bushewa a yanayin zafi mai yawa zai lalata mahimman mai kuma ya rage inganci ga masu shayarwa.

• Canja wurin busassun mazugi zuwa buhunan kayan abinci mai tsabta ko kwano.
• Rage matsi na inji don kiyaye ƙwayar lupulin.
• Yi rikodin kwanan watan girbi da toshe filin don ganowa da binciken COA.

Kyakkyawan sarrafa hop yana haɓaka rayuwa mai amfani kuma yana adana ƙimar shayarwa. Lakabi batches a fili don haka masu shayarwa za su iya daidaita girke-girke dangane da shekaru da ayyana alpha acid.

Mafi kyawun ayyuka don ajiyar Kitamidori sun haɗa da marufi-shamakin iskar oxygen da masu satar iskar oxygen. Rufe-rufe-rufe ko nitrogen-flushed foil fakitin jinkirin iskar oxygen da kula da mai fiye da sako-sako da ajiya.

Ajiye sanyi yana riƙe da ƙarfi. An fi son ajiyar firiji ko daskararre. Daftarin kwanciyar hankali yana nuna kusan 75% riƙon alpha bayan watanni shida a 20°C, don haka ajiya mai sanyi zai inganta riƙewa sosai.

• Tabbatar da COA don ƙimar alpha acid da mai a lokacin karɓa.
• Ajiye a cikin foil, injin ruwa, ko jakunkuna masu ɗauke da nitrogen.
• A ajiye hops a cikin firiji ko daskararre a duk lokacin da zai yiwu.

Ga masu shayarwa da ke samun Kitamidori, nemi sabbin kuri'a da tsara gyare-gyaren girke-girke don asarar alpha mai alaƙa da shekaru. Kyakkyawan sadarwa tare da masu kaya game da marufi da sarkar sanyi na taimakawa wajen kiyaye ɗaci da ƙamshi a cikin giya na ƙarshe.

Ma'aikatan da ke girbin Kitamidori sun yi tsalle a cikin wani koren fili a ƙarƙashin sararin sama. Karin bayani

Inda za a saya Kitamidori da wadata la'akari

Kitamidori yayi karanci a kasuwannin kasuwanci. Ba a girma a kan babban sikelin a Japan ko wani wuri. Wannan ƙarancin yana iyakance damar kai tsaye zuwa siyan Kitamidori hops.

Bincika fiye da manyan masu rarrabawa. Masu sana'a na hop na musamman, bankunan hop kamar USDA National Plant Germplasm System, da shirye-shiryen kiwo na gwaji na iya samun nau'ikan gado. Yawancin masu siyar da Kitamidori suna sabunta kayan aikin su lokaci-lokaci. Don haka, yana da mahimmanci don bincika jeri akai-akai kuma a yi tambaya game da jigilar kayayyaki masu zuwa.

Masu siyan Amurka dole ne su tabbatar da yarda da jigilar kayayyaki da shigo da su. Tabbatar idan masu siyarwa suna jigilar kaya a cikin ƙasa kuma bi ka'idodin USDA da FDA. Nemi jigilar sarkar sanyi don kiyaye amincin mai da ƙamshin sa yayin tafiya.

Idan Kitamidori yana da wuyar samu, yi la'akari da madadin. Saaz, Kirin II, Toyomidori, da Zinariya ta Gabas na iya zama masu maye gurbinsu. Yi hulɗa tare da masu saka hannun jari na Kitamidori don samun takardar shedar bincike (COA) ga duk wani abu da kuke sha'awar.

• Tsara don maye gurbin a cikin ƙayyadaddun kayan girke-girke don ci gaba da samarwa.
• Kula da sassauƙan yarjejeniyar samar da hop tare da dillalai da yawa.
• Ƙirar daftarin aiki tare da COAs kuma nemi bayanin kula daga masu kaya.

Ya kamata ƙananan masana'antun giya su kafa dangantaka tare da masu shigo da kaya da bankunan hop na tarihi. Wannan hanyar tana ƙara yuwuwar samun iyakataccen gudu. Hakanan yana sanar da ku game da samuwar Kitamidori stockists da hop wadata nan gaba.

Nassoshi bayanan kimiyya da dakin gwaje-gwaje

Nassoshi na farko don bayanan dakin gwaje-gwaje na Kitamidori sun haɗa da fayil ɗin USDA ARS hop cultivar da abstracts a cikin mujallar American Society of Brewing Chemists (ASBC). Brewing compendia na Charlie Bamforth da Stan Hieronymus suna ba da tabbaci na biyu na ƙimar da aka buga.

Binciken Lab yana lissafin alpha acid a 9% -12% da beta acid a 5% -6%. COA Kitamidori yakamata ya bayyana co-humulone kusa da 22% da jimillar mai a kusa da 1.35 ml a kowace g 100. Yi rikodin waɗannan maƙasudin lokacin kimanta sabbin kuri'a.

Haɗin mai shine mabuɗin don ƙamshi da kwanciyar hankali. Standard hop analytics Kitamidori ya ba da rahoton myrcene a kusan 34%, humulene kusa da 31%, caryophyllene a 8% –10%, da farnesene a 6% –7%. Waɗannan ma'auni suna taimakawa hango hasashen halayen haƙori yayin busassun busassun da ƙari.

• Tabbatar da alpha da beta acid a kowane tsari.
• Tabbatar da jimillar mai da rugujewar mai.
• Kwatanta ƙima da COA Kitamidori da bayanan tarihi.

Ma'auni na kwanciyar hankali yana taimakawa sarrafa inganci. Bayanan riƙewar da aka buga sun nuna kusan kashi 75% na alpha acid ya rage bayan watanni shida a 20°C (68°F). Yi amfani da wannan lambar don tantance shekarun jigilar kaya da isasshiyar ajiya akan rahotannin Kitamidori na hop.

Mahallin bincike ya lura cewa an haɓaka Kitamidori a cikin shirin kiwo na Kirin. Ayyukan lab ɗin kwatancen sun bambanta bayanin martabar mai tare da Saaz don ayyana ma'anar sa a cikin ƙaramin ƙamshi mai ƙamshi da pilsners. Rike shigarwar USDA ARS da bayanan ASBC a hannu don bitar fasaha.

Don tabbatar da inganci na yau da kullun, nemi cikakken COA Kitamidori tare da auna alpha/beta acid, jimillar mai, da rugujewar myrcene, humulene, caryophyllene, da farnesene. Daidaita waɗancan alkaluman da kewayon da ake tsammani yana tabbatar da daidaiton aikin shayarwa.

Brewing case karatu da yiwuwar girke-girke

Yi amfani da hanyar nazarin shari'a don gwada girke-girke na Kitamidori akan ƙaramin sikeli. Fara da takamaiman manufa: IBUs manufa, malt kashin baya, da bayanin ƙamshi. Gudanar da batches don kwatanta sakamako da rikodin ma'auni.

Misalin tsarin tsarin 5-gallon (19 L):

• Classic Pilsner: pilsner malt, yisti mai tsafta kamar Wyeast 2124 ko White Labs WLP830, Kitamidori a matsayin farkon farkon bittering ƙari ( ɗauka 10% alpha) don buga IBUs masu ƙididdigewa, sannan ƙaramin ƙarar marigayi Saaz ko Tettnang don ƙamshi mai daɗi.
• Amber Lager na Turai: Hasken Munich da tushe pilsner, Kitamidori don haushi, ƙaramin ƙaramar ƙararrawa na ƙarshe don bayanin kula na fure, yisti mai laushi da sanyi, tsawaita diacetyl hutawa don ma'auni.

Jagorar sashi: lokacin maye gurbin ƙaramin-alpha noble hop tare da Kitamidori, rage nauyin hop daidai gwargwado don kula da IBUs. Factor a riƙe alpha idan hops sun tsufa. Bibiyar lokacin tafasa da amfani da hop bayan tafasa yayin kowace gwaji.

Abubuwan lura da ayyuka don saka idanu:

• Haushin haushi yana da alaƙa da rabon co-humulone kusa da 22% da yadda yake zagaye a cikin giya da aka gama.
• Ƙashin ƙamshi mai laushi daga humulene da farnesene lokacin da aka haɗa su da yisti mai tsabta.
• Yisti zaɓin tasiri akan halayen hop da aka gane; nau'i-nau'i masu yawan gaske na iya ƙara haɓaka yaji, yayin da ƙananan nau'ikan suna kiyaye daci.
• Ƙirƙirar gwaje-gwajen bayanai ta hanyar gudanar da gwaje-gwajen rabe-rabe da ke kwatanta Kitamidori zuwa Saaz da Kirin II. Ci gaba da lissafin malt da bayanin martaba iri ɗaya. Ku ɗanɗana makaho ku auna IBUs, sannan ku lura da bambance-bambancen ƙamshi da jin daɗin baki.

Yi amfani da girke-girke hop mai ɗaci azaman saitin sarrafawa. Yi rikodin ma'aunin hop, ƙimar alfa, da lokaci a cikin log ɗin ƙira. Ƙananan gwaje-gwajen da za a iya maimaitawa suna ba da kwatancen kwatance fiye da manyan batches guda ɗaya.

Takaddun bayanai na kowane gudu da kuma tace allurai. Fiye da gyare-gyare da yawa, daidaita abubuwan da suka makara da gaurayawan busassun bushe-bushe don cika mai kama da Kitamidori's Saaz yayin kiyaye tsafta da daidaito.

Tari sabon koren hop ɗin Kitamidori yana hutawa akan tebirin katako mai ɗanɗano a cikin dumi mai ɗan haske. Karin bayani

Kammalawa

Wannan taƙaitaccen bayanin Kitamidori yana bayyana hop-bred hop na Jafananci, mai girma a cikin alpha acid, daga Kamfanin Kirin Brewery. Bayanan martabar mai ya yi kama da Saaz, yana ba da ɗaci mai tsabta tare da ƙamshi mai ƙamshi. Wannan ma'auni ya sa Kitamidori ya zama manufa ga waɗanda ke neman ingantaccen yanayin nahiyar ba tare da ƙarfin halin 'ya'yan itacen hop ba.

Saboda iyakancewar kasuwanci, masu shayarwa sukan maye gurbin Saaz, Kirin II, Toyomidori, ko Zinariya ta Gabas. Lokacin sauyawa, yana da mahimmanci a yi la'akari da ƙimar alpha acid da abun da ke ciki na mai. Wannan yana tabbatar da ɗaci da ƙamshi sun daidaita tare da manufar girke-girke. Koyaushe tabbatar da takaddun shaida na bincike don dacewa da IBUs da kuke so da bayanan martaba.

Ma'ajiyar da ta dace da kulawa tana da mahimmanci: ya kamata a kiyaye hops a sanyi kuma ba ta da iskar oxygen don adana alpha acid. Lura cewa kusan 75% na alpha acid ana kiyaye su a 20 ° C sama da watanni shida. Ga masu shayarwa, Kitamidori ya fi dacewa da haushi a cikin lagers na nahiyar da kuma tsaftataccen salo. Yana ƙara bayanin kula da hankali, kamar yadda wannan taƙaitawa da ƙarshe akan hops na Jafananci ke da niyya don shiryarwa da ƙira.

Karin Karatu

Idan kuna jin daɗin wannan sakon, kuna iya kuma son waɗannan shawarwari:

• Hops a Biya Brewing: Magnum
• Hops a cikin Brewing: Bobek
• Hops a cikin Beer Brewing: Comet