Biya mai ƙonawa tare da Bulldog B49 Bavarian Alkama Yisti

Carboy gilashi na fermenting hefeweizen a kan tebur na katako a cikin wani ɗaki na Bavaria, tare da bulldog yana barci akan bargo kusa da taga. Karin bayani

Bulldog yana ba da B49 a cikin sachets 10 g (lambar abu 32149) da manyan tsare-tsare don amfanin kasuwanci, tare da takaddun shaida kosher da EAC an lura. Adadin da aka ba da shawarar shine buhunan g 10 a kowace lita 20-25 (5.3-6.6 US galan). Yawancin masu shayarwa suna samun mafi kyawun sakamakon haifuwa kusa da 21 ° C (70 ° F), wanda ke haɓaka halayen yisti na Hefeweizen na gargajiya.

Key Takeaways

• Bulldog B49 Yisti na alkama na Bavarian ya dace da giya na alkama na Bavarian na gargajiya da Hefeweizen.
• Ƙananan flocculation yana haifar da zubar da hazo tare da attenuation kusan 75-80%.
• Sanya 10 g buhu a kowace lita 20-25; ferment tsakanin 18-25 ° C, manufa ≈21 ° C.
• Akwai a cikin 10 g sachets (lambar abu 32149); adana sanyi kuma amfani cikin rayuwar shiryayye da aka ba da shawarar.
• Sassan da ke tafe za su ƙunshi kulawa, girke-girke, gyara matsala, da zaɓuɓɓukan siye.

Me yasa zabar Bulldog B49 Yisti na alkama na Bavarian don giya na alkama na gida

Masu shayarwa sun zaɓi Bulldog B49 don cimma ainihin ɗanɗanon alkama na Bavarian a cikin giya na Hefeweizen da kudancin Jamus. An ƙera wannan busasshen yisti don yin kwafin ayaba da esters na alkama da ake samu a cikin Hefeweizen. Har ila yau, yana kula da laushi, matashin kai bakin da masu sha'awar salon ke so.

Kyakkyawan yisti na Hefeweizen yakamata ya haifar da hazo mai tsayi da ƙamshi masu ɗorewa. Bulldog B49 yana nuna ƙananan ɗigon ruwa, yana tabbatar da hazo ya kasance a dakatar da riƙe kai yana da ƙarfi. Wannan dabi'a tana haɓaka kamanni da ƙamshin giya, yana mai da shi ingantacce tun daga farko.

Attenuation yana da mahimmanci don cimma daidaito a cikin giya. Bulldog B49 yana yin fure a mafi girman ƙarshen attenuation, kusan kashi 77. Wannan yana haifar da bushewa mafi bushewa, manufa don Dunkelweizen da Weizenbock. Yana magance wadataccen zaƙi na malt ba tare da sadaukar da takamaiman bayanin martaba na ester ba.

Fa'idodi masu amfani suna sa Bulldog B49 sha'awa ga masu aikin gida. Ya zo a cikin tsari mai bushe-bushe, wanda ke da sauƙin adanawa idan an kiyaye shi. Homebrewers suna darajar kwanciyar hankali, takaddun shaida na Kosher, da marufi waɗanda suka yi daidai da gram 10 na gama gari don masu girma dabam.

• Mayar da hankali mai daɗin ɗanɗano: ƙaƙƙarfan ayaba/ esters mai ƙaƙƙarfan da suka dace da salon alkama na gargajiya
• Bayyanar: hazo mai dorewa da taushin baki daga ƙananan yawo
• Performance: high attenuation ga mai tsabta, daidaitaccen gama
• Aiki: busassun buhunan busassun, ajiya mai tsayayye, da takaddun shaida na gama-gari

Zaɓi Bulldog B49 don Hefeweizen, Dunkelweizen, Weizenbock, da kowane girke-girke na neman ingantattun halayen alkama na Bavarian. Yana ba da fa'idodin yisti na giyar alkama da masu shayarwa ke nema, tabbatar da girke-girke ya kasance gaskiya ga salon.

Bulldog B49 Bavarian Alkama Yisti

Bulldog B49 busassun nau'in alkama ne na Bavarian, cikakke don tsabta a cikin giyan alkama da daidaitattun bayanan ester. Ya zo cikin sachets 10 g don masu aikin gida da manyan bulo don amfanin kasuwanci. Lambobin abubuwa kamar 32149 don fakitin g 10 da 32549 don bulo na 500g suna samuwa. Wannan nau'in nau'in yana kula da ƙananan ƙananan batches da manyan abubuwan samarwa.

Attenuation don B49 yawanci jeri daga 75% zuwa 80%, tare da 78.0% kasancewa adadi gama gari. Wannan kewayon yana taimaka wa masu shayarwa su tsinkayi nauyi na ƙarshe da tsara bayanan mash don jikin da ake so da bushewa. Yisti yana da matsakaicin haƙurin barasa, wanda ya dace da mafi yawan daidaitattun ƙarfin giya na alkama ba tare da jaddada yisti ba.

Yawon shakatawa na B49 yana da ƙasa a kai a kai, wanda ke nufin yisti ya tsaya tsayin daka. Wannan yana haifar da cikakken jin bakin ciki da hazo irin na alkama na Bavarian. Masu shayarwa da ke neman ƙarar giya na iya ba da damar ƙarin lokaci don daidaitawa ko amfani da tara mai laushi idan an buƙata. Ƙananan flocculation kuma yana taimakawa ci gaban ɗanɗanon da ke haifar da yisti yayin fermentation mai aiki.

Adadin da aka ba da shawarar haifuwa shine tsakanin 18 °C da 25 °C (64-77 °F), tare da manufa kusa da 21 °C (70 °F). Wannan daidaituwa tsakanin samar da ester da attenuation yana da mahimmanci. Yi amfani da buhu 10 g a kowace lita 20-25 (5.3-6.6 US galan) don filaye na yau da kullun. Ajiye yisti yayi sanyi don adana iyawa; Kosher ne da EAC bokan don tabbatar da inganci.

Wannan nau'in wani bangare ne na jeri na Bulldog na busassun yisti, yana ba da daidaiton aiki ga masu aikin gida da ƙananan masana'antun. Marufi da bayyananniyar coding abu suna yin ƙira da yin oda kai tsaye ga masu shayarwa waɗanda suka fi son kafaffen tsarin yisti bushe.

Mai gida a cikin kicin na zamani yana ƙara busassun yisti a cikin wani farar ruwan hadi wanda aka saka tare da makullin iska, kewaye da kayan ƙarfe na ƙarfe da haske mai dumi. Karin bayani

Ana shirya wort don fermentation na alkama na Bavarian

Fara da gaurayawan hatsin Bavarian na gargajiya. Don Hefeweizen, nufin 50-70% malt alkama da daidaitaccen malt tushe. Dunkelweizen da Weizenbock suna amfana daga 50-70% alkama, da Munich ko Vienna malts don launi da zurfi.

Yi amfani da fasahohin dusar ƙanƙara kamar mashin mataki ko jiko ɗaya a 64-67 ° C don sarrafa jiki. Juya mash ɗin manufa don cimma daidaitaccen jin bakin bayan haifuwar B49. Daidaita ƙwararrun malts don asusu don mafi girma attenuation.

Sanya maƙasudin nauyin alkama na alkama ta salo: matsakaici don Hefeweizen, ɗaukaka don Weizenbock. Ka tuna, B49 na 75-80% attenuation zai bar ƙarancin sukari fiye da nau'ikan da ke da ƙananan raguwa. Ƙara yawan zafin jiki na dusar ƙanƙara don ƙarin dextrins da jiki.

Kiyaye sunadaran masu aiki da hazo don gajimare na al'ada. Ƙarƙashin yawowar B49 yana haɓaka hazo, don haka guje wa guguwa mai ƙarfi ko ƙarin bayani. Wannan tsiri sunadaran masu mahimmanci don halayen salon.

Tsaftar muhalli da sarrafa zafin jiki sune mabuɗin wurin canja wuri. Ciyar da wort zuwa 21 ° C kafin dasa shuki. Idan ana amfani da busassun B49, tabbatar da cewa wort yana cikin wannan kewayon don mafi kyawun samun ruwa da aiki.

• Don batches 20-25 L, shirya iskar oxygen don B49 tare da ko dai O2 mai tsafta ko tsayi, iska mai ƙarfi don isa ga narkar da iskar oxygen da aka ba da shawarar.
• Guji matsananciyar rawar jiki sai dai idan kun ƙara ƙarin iskar oxygen da sinadarai yisti don tallafawa haɓakar lafiya.
• Yi amfani da tausasawa don kiyaye hazo da ake so da rage ɗaukar iskar oxygen bayan iskar farko.

Auna da rikodin nauyin alkama na alkama a ƙarshen tafasa da kuma bayan sanyaya. Wannan yana taimakawa tsinkayar ƙarfin ƙarshe da aka ba B49 attenuation da jagororin tsarawa don daidaitawa da marufi.

Shawarwari na sakawa da shayarwa

Don ingantacciyar sakamako, bi Bulldog's B49 piting rate: daya 10 g buhu a kowace 20-25 L (5.3-6.6 US galan). Wannan adadin yana tabbatar da ƙididdiga tantanin halitta don alkama na alkama, yana kawar da buƙatar matakan farawa masu rikitarwa.

Takaddun sun goyi bayan yayyafawa akan hanyar wort don sarrafa busassun yisti. Don guje wa damuwa mai zafi, kwantar da wort zuwa kewayon da aka yi niyya kafin sakawa.

Rehydrating yisti Bulldog zaɓi ne. Duk da haka, rehydrating a cikin bakararre ruwa a game da 30-35 ° C na 15-20 minti zai iya inganta farko yiwuwa. Wannan yana da amfani musamman ga tsofaffin fakiti ko yanayin zafi.

Idan kun yanke shawarar sake sake ruwa, yana da mahimmanci don kare ƙwayoyin yisti daga girgiza osmotic. Bayan hutawa na minti 15-20, ƙara ƙaramin adadin wort zuwa slurry. Jira ƴan mintuna kaɗan, sannan ƙara yisti zuwa babban tsari.

Sanya lokacin da zafin jiki na wort ya kasance tsakanin 18-25 ° C, yana nufin ~ 21 ° C don bayanin martabar ester da ake so. Canjin zafin jiki a hankali yana taimaka wa yisti ya daidaita da yin aikin da ake iya gani.

Tabbatar da tsafta ga kowane jirgin ruwa da kayan aiki. Don manyan brews kamar Weizenbock, la'akari da gina jiki yisti. Yana goyan bayan matsakaicin haƙurin barasa da tsayayyen attenuation.

• Sashi: 10 g da 20-25 l
• Yanayin da aka fi so: zafi a 18-25 ° C, nufin ~ 21 ° C
• Hanyoyi: yayyafa a kan wort yana karɓa; rehydration Bulldog yisti na zaɓi
• Matakan shayarwa: ruwa mara kyau, 30-35 ° C, minti 15-20, haɓakar wort a hankali
• Tsaftace: tsaftataccen ruwan sha da kayan aiki

Haɗin zafin jiki

Yanayin zafin jiki na B49 yana da mahimmanci ga giya na alkama na Bavarian. Ya kamata a kiyaye shi tsakanin 18-25 ° C (64-77 ° F). Zazzabi a kusa da 21 ° C (70 ° F) yana daidaita ma'aunin ayaba da ɗanɗano mai ɗanɗano da kyau, yana hana haɓakar esters yisti.

Yanayin zafi, a tsakiyar 20s, yana haɓaka esters da phenolics. Wannan yana haifar da ƙarin bayyananniyar ayaba da bayanin kula. A gefe guda, yanayin sanyi kusa da 18 ° C yana samar da giya mafi tsabta tare da esters masu laushi. Yana da mahimmanci a guje wa ƙawancen zafin jiki, saboda suna iya haifar da ƙarancin ɗanɗano da raguwa.

Don sarrafa zafin fermentation, yi la'akari da yin amfani da ɗakin da aka keɓe ko firiji mai sarrafa zafin jiki. Ga waɗanda ke kan kasafin kuɗi, mai sanyaya fadama tare da ma'aunin zafi da sanyio na dijital ko naɗin zafin jiki zaɓi ne mai inganci. A lokacin farko, mafi yawan aiki lokaci, mai sanyaya ko sanyi fermenters don sarrafa na farko fermentation exotherm.

• Saita kuma saka idanu akan yanayin yau da kullun tare da ingantaccen ma'aunin zafi da sanyio ko bincike.
• Daidaita kewayon manufa dangane da samar da ester yisti da ake so da bayanin dandano na ƙarshe.
• Ajiye bayanan yanayin zafi, nauyi, da bayanin kula don batches na gaba.

Bayan ƙaddamarwa na farko, ɗan ƙaramin zafin jiki don hutun diacetyl na iya zama dole. Tabbatar an riƙe giyan tsawon lokaci don yawo da girma. Lura cewa Bulldog B49 yana nuna ƙananan flocculation, wanda zai iya haifar da giya mai hazo duk da yanayin da ya dace.

Ayyukan fermentation da ake tsammani da tsarin lokaci

Bulldog B49 yana nuna daidaitaccen lokacin haifuwa don giyan alkama. Active fermentation farawa a cikin 12-48 hours a daidai yanayin zafi. Za ku ga krausen da ayyukan kulle iska a wannan lokacin.

Don daidaitaccen Hefeweizen, fermentation na farko yana kunshe cikin kwanaki 4-7. Biya tare da babban nauyi, kamar Weizenbock, za su buƙaci ƙarin lokaci. Koyaushe duba ci gaban fermentation tare da hydrometer ko refractometer, ba kawai lokaci ba.

Attenuation yawanci jeri daga 75% zuwa 80%, tare da 78% zama na kowa a tsakanin kasuwanci Brewers. Wannan yana haifar da bushewar bushewa ga giya na alkama, kiyaye ayaba da esters na clove.

Yawowar yisti ba shi da ƙarfi, don haka giyan yana zama mara nauyi. Idan kuna son tsabta, ƙara ƙarin lokacin sanyaya. Kwayoyin sanyi ko masu tara kuɗi na iya taimakawa wajen share giya lokacin da ake buƙata.

B49 yana da matsakaicin haƙurin barasa, wanda ya dace da yawancin Hefeweizens da Weizenbocks da yawa. Don manyan giya masu nauyi, daidaita ƙimar farar farar da abinci mai gina jiki yisti don tabbatar da cikakken attenuation da ingantaccen ƙarfin ƙarshe.

Haɗa m cak a cikin jadawalin fermentation na ku. Ɗauki karatun nauyi a ranakun 3 da 7, tabbatar da tsayayyen nauyi sama da awanni 48, sannan kunshin. Kwalba ko keg kawai lokacin da madaidaicin nauyi ya yi daidai kuma yanayin ya cika.

Gilashin fermentation jirgin ruwa cike da gizagizai zinariya hefeweizen giyar rayayye fermenting tare da kumfa da kumfa a karkashin dumi haske. Karin bayani

Sakamakon dandano da ƙanshi lokacin amfani da B49

An yi bikin Bulldog B49 don yanayin yanayin dandano na B49, alamar giyar alkama ta kudancin Jamus. Yana ba da takamaiman ayaba da bayanin martabar clove ester, mai tunawa da kamshin Hefeweizen na gargajiya. Wannan ma'auni yana haifar da sananne, ƙamshi mai gayyata wanda ya dace da halin malt ɗin alkama.

A fermentation zafin jiki muhimmanci rinjayar da dandano. Yin taki a kusa da 21 ° C yana haifar da daidaiton cakuda ayaba da esters na clove. Koyaya, ƙara yawan zafin jiki na iya haɓaka esters na 'ya'yan itace, wanda ke haifar da ƙarin giya na gaba-gaba.

B49 sananne ne don kaddarorin sa na phenolic, yana ba da yanayin ɗanɗano mai yaji wanda yawancin masu shayarwa ke so. Ta hanyar sarrafa ƙimar farar da zafin jiki, masu shayarwa za su iya daidaita ƙarfin phenolic. Wannan yana tabbatar da cewa clove ya dace da esters na ayaba ba tare da rinjaye su ba.

Wannan yisti yana baje kolin ƙananan ɗigon ruwa, yana ba da gudummawa ga kamannin bayyanar Hefeweizen. Har ila yau, yana kiyaye abubuwan ƙamshi da aka dakatar, yana haɓaka ƙamshin giya. Feel ɗin bakin yana da laushi da matashin kai, sai dai idan gyare-gyare ga mash ɗin yana ƙara ƙarin dextrins ko malt na musamman don ƙara jiki.

• Daidaita salon: yana da kyau ga Hefeweizen, Dunkelweizen, da Weizenbock.
• Feel ɗin Baki: mafi girma attenuation yana haifar da bushewa; Mash zane na iya ƙara jiki.
• Na gani: haze na halitta ne kuma yayi daidai da tsammanin kamshin Hefeweizen.

Ƙananan gyare-gyare ga bayanin martabar dusar ƙanƙara, jadawalin fermentation, ko sanyaya na iya canza fasalin dandano na B49 sosai. Masu shayarwa na iya yin nufin ɗanɗano mai ɗanɗano ko yaji ta yin waɗannan canje-canje. Wannan juzu'i yana sa B49 ya zama zaɓi mai sassauƙa ga waɗanda ke neman ingantacciyar ayaba da esters na clove tare da ƙamshin Hefeweizen na gaske.

Gudanar da yisti da mafi kyawun ayyuka

Tabbatar cewa Bulldog B49 ya kasance mai sanyi daga lokacin siye zuwa lokacin amfani. Ajiye buhunan buhu ko tubalin da ba a buɗe ba a cikin firiji da zarar sun isa. Wannan hanyar ajiya mai sanyi tana taimakawa kula da iyawar tantanin halitta, yana haifar da daidaiton sakamakon fermentation.

Ɗauki mafi kyawun ayyuka na ajiyar yisti yana da mahimmanci. Kare fakitin daga zafi, haske, da danshi. Hakanan, lura da lambobin kuri'a da kwanakin ƙarewa akan marufi. Wannan yana ba ku damar bin diddigin busasshen yisti mai shiryayye da tabbatar da jujjuyawar haja.

Zaɓuɓɓukan tattarawa sun dogara da sikelin amfani. Ana samun Bulldog B49 a cikin buhunan gram 10 don batches ɗaya da bulogi 500 g don maimaita amfani. Don manyan sayayya, bi jagororin masu siyarwa don firji ko daskarewa don tsawaita rayuwa mai amfani.

Lokacin sarrafa sachets, kula da tsabta don hana kamuwa da cuta. Bude su a kan tsaftataccen wuri kuma yi amfani da kayan aiki masu tsabta. Idan ana sake yin ruwa, yi amfani da ruwa mara kyau a daidai zafin jiki da kayan aikin da aka tsabtace don rage haɗarin ƙananan ƙwayoyin cuta.

• Tsarkake duk wuraren tuntuɓar tuntuɓar da kayan aiki kafin yin jifa.
• Ka guji fallasa yisti zuwa yanayin yanayin zafi yayin canja wuri.
• Alamar buɗe buhunan buhunan kwanan wata kuma yi amfani da shi a cikin ɗan gajeren taga don sakamako mafi kyau.

Lokacin yin oda akan layi, nemi saurin jigilar kaya ko zaɓuɓɓukan fakitin sanyi a cikin yanayi mai dumi. Yakamata a sanyaya kayan da ke zuwa dumi nan da nan don kare dawwama da tsawaita busasshen rayuwar yisti.

Don jigilar kaya tsakanin wurare, yi amfani da masu sanyaya masu sanyaya ko fakitin sanyi. Ajiye Bulldog B49 a cikin mafi kyawun ɓangaren firijin ku. A guji adana shi kusa da abinci mai ƙamshi don hana ɗaukar ƙamshi.

Ɗauki matakan tsafta a duk lokacin da kuke yin giya. Kulawa da kyau tare da ajiya mai wayo zai ci gaba da haɓaka haɓakawa kuma yana rage damar abubuwan dandano yayin fermentation.

Wurin ajiyar yisti mai tsabta, mai haske mai kyau tare da tantunan bakin karfe an jera su da kyau tare da busassun busassun fakitin yisti. Karin bayani

Magance matsalar gama gari da rigakafin ɗanɗano

Kula da yanayin zafi maɓalli ne. Nufin fermentation tsakanin 18-25 ° C, tare da 21 ° C don ma'aunin ester mafi kyau. Babban yanayin zafi na iya gabatar da esters-kamar sauran ƙarfi, yana lalata tsaftataccen bayanin giyar alkama.

Oxygenation yana da mahimmanci kafin shuka yisti. Tabbatar da isassun narkar da iskar oxygen da amfani da sinadirai na yisti don babban nauyi kamar Weizenbock. Ba tare da isassun iskar oxygen ko abinci mai gina jiki ba, damuwa na yisti na iya haifar da sulfurous ko phenolic off-flavors.

Matsakaicin ƙira mai dacewa yana da mahimmanci. Ga masu shayarwa, sachet ɗaya a kowace lita 20-25 yana hana jinkirin ko makalewa. Idan fermentation ya tsaya, duba matakan oxygen, zafin jiki, kuma la'akari da sabon filin yisti da wuri.

• Duba nauyi da zafin jiki da farko.
• Sake yi da yisti mai aiki idan an buƙata.
• Aerate a hankali a cikin sa'o'i 12-24 na farko idan fermentation ya kasance sluggish.

Karɓi ɗan hazo a cikin B49. Ƙarƙashin ɓarkewar sa yana nufin ɗimbin turbidity na yau da kullun a cikin Hefeweizen. Don mafi ƙarancin giya, yi amfani da fining, tacewa, ko tsawaita yanayin sanyi, amma wasu yisti za su kasance.

Yi hankali don alamun kamuwa da cuta. Ciki, ƙwanƙolin da ba a saba gani ba, ko ƙamshi da ya wuce ayaba da ƙanƙara suna nuna kamuwa da cuta. Tsabtace tsaftar fermenters da tubing na iya rage haɗari.

• Don sarrafa phenol, kula da kwanciyar hankali kuma ku guje wa rikice-rikice da yawa.
• Don iyakance danniya yisti, oxygenate wort da kuma ƙara yisti mai gina jiki ga worts masu arziki.
• Don maƙarƙashiya, tabbatar da ƙimar farar ku kuma la'akari da sabon sakewa tare da yisti mai aiki.

Ta bin waɗannan matakan, zaku iya magance matsala yadda yakamata da hana abubuwan dandano a cikin B49. Bayar da hankali sosai ga iskar oxygen, daɗaɗɗa, da zafin jiki zai taimaka sarrafa sarrafa phenol da rage laifuffuka masu alaƙa da yisti.

Kwatanta Bulldog B49 tare da sauran nau'ikan Bulldog

Yi amfani da wannan bayyani don kwatanta nau'ikan Bulldog da kuma inda B49 ya dace a cikin jeri na yisti na Bulldog. B49 ya ƙware a salon alkama na Bavaria kuma yana haskaka ayaba da esters a matsakaici. Ƙarƙashin tafiyarsa da haɓakar haɓakarsa yana barin jin daɗin baki da yanayin alkama na gargajiya.

Lokacin da kuka kalli B49 vs B1, yi tsammanin sakamako daban-daban. B1 Universal Ale yana rage kusan 70-75% tare da matsakaicin flocculation. B1 yana samar da bayanin kula mai ɗorewa da 'ya'yan itace waɗanda suka dace da kodadde ales da amber ales. B49 yana kiyaye alkama phenolics gaba da tsakiya maimakon hop-kore esters.

Kwatanta nau'ikan Bulldog kamar B4 Turanci Ale da B5 American West Ale don ganin halayen yisti na ales. B4 yana nuna babban flocculation da 65-70% attenuation, samar da cikakken jiki da kuma karin giya. B5 yana tafiyar da 70-75% attenuation kuma yana ba da bayanin martaba mai tsabta don hoppy, irin na Amurkawa. Waɗannan nau'ikan sun bambanta da bayanin martaba na gaba na alkama na B49.

Zaɓuɓɓukan saison na Bulldog na Belgian sun canza filin wasa. B16 Belgian Saison yana yin dumi kuma ya kai ga raguwa sosai, sau da yawa 85-90%. Yana haifar da kayan yaji, tart bayanin kula masu dacewa da giya na gidan gona. B49 ya kasance mafi ƙuntatawa cikin zafin jiki kuma yana mai da hankali kan ma'aunin ester-phenolic na alkama.

Lag er er er a cikin Bulldog jeri, kamar B34 German Lager da B38 Amber Lager, aiki a matsayin kasa-fermenters a ƙananan yanayi. Suna samar da tsaftataccen bayanan lager a 9-14 ° C. Wannan halin lager ya bambanta da B49 na saman-haɗi, sa hannun ester-gaba.

• Attenuation da flocculation bambanta a fadin jeri; zabi bisa ga jikin da ake so da tsabta.
• Matsakaicin zafin jiki na fermentation yana ƙayyade ester da haɓakar phenolic.
• Zaɓi alkama vs ale yisti dangane da burin salon: B49 don alkama, wasu don bayanin martaba iri-iri ko lager.

Yawancin jita-jita na Petri tare da mazaunan yisti na masu shayarwa da ake gani suna girma akan agar rawaya mai launin rawaya a cikin saitin dakin gwaje-gwaje mai tsabta. Karin bayani

Ra'ayoyin girke-girke da gwaje-gwajen da aka gwada

Don Hefeweizen na gargajiya, haɗa 50-70% malt alkama tare da 30-50% kodadde alkama ko Pilsner malt. Nufin nauyi na asali na 1.048-1.056. Yi amfani da buhu ɗaya a kowace lita 20-25 kuma a yi zafi a 21 ° C. Wannan zai inganta dandano na ayaba da albasa. Yi tsammanin haɓakar ƙarshe na 75-78%, yana haifar da haske, giya mai daɗi.

Dunkelweizen girke-girke yana kira ga Munich da Caramunich malts don ƙara launi da bayanin kula. Rike OG yayi kama da Hefeweizen ko dan kadan sama don ƙarin jiki. Babban haɓakar B49 yana bushe ƙarshen ƙarshe, don haka ƙara ƙwararrun malt don kula da cikakkiyar ji yayin adana esters giya na alkama.

Girke-girke na Weizenbock yana nufin OG na 1.070 ko mafi girma. B49 yana sarrafa matsakaiciyar matakan barasa da kyau. Tsara don tara abubuwan gina jiki mai tari kuma la'akari da ƙimar ƙarar ƙima ko buhunan buhu masu yawa don manyan batches. ferment tsakanin 20 da 22 ° C, lura da alamun damuwa.

• Hops da ƙari: zaɓi ƙananan hops masu daraja na AAU don ɗaci. Rike hops kadan don barin esters yisti na alkama su jagoranci ƙanshi.
• Tukwici jaddawalin dusar ƙanƙara: yi amfani da matsakaicin matsakaicin matsakaiciyar zafin dusar ƙanƙara ko dusar ƙanƙara don ƙara jiki idan haɓakar B49 ya sa giyar ta yi bakin ciki sosai.
• Dosing: bi Bulldog dosing jagororin - sachet daya a kowace 20-25 L. Daidaita don mafi girma-nauyi brews kamar yadda ake bukata.

Jadawalin tsari mai amfani:

• Yi rikodin OG manufa kuma daidaita malt na musamman don launi da jin daɗin baki.
• Sake ruwa ko farar kowane umarnin masana'anta da daidaita ƙimar farar zuwa nauyi.
• Saita zafin fermentation don sarrafa bayanan ester maimakon ƙara kayan yaji.
• Bada ƙarin lokacin sanyaya saboda ƙarancin yawo kafin marufi.

Lokacin gwaji tare da girke-girke na giya alkama ta amfani da Bulldog B49, fara da girke-girke na gargajiya na B49 Hefeweizen. Daga nan, matsa zuwa girke-girke na Dunkelweizen mai duhu da ƙaƙƙarfan tsari na Weizenbock. Ana iya daidaita kowane tushe mai kyau ta hanyar daidaita jadawalin dusar ƙanƙara, ƙwararrun malts, da taka tsantsan. Wannan zai haskaka halayen yisti na musamman.

Marufi, kwandishan, da shawarwarin carbonation

Lokacin tattara giyan alkama, yi la'akari da ƙarfin ƙarshe na giyan. Bulldog B49 na iya ragewa da kyau, don haka tabbatar da cewa nauyi ya tsaya tsayin daka a cikin kwanaki da yawa kafin farawa ko canjawa zuwa kegs. Don Weizenbock da mafi girma na nauyi, duba attenuation sau biyu don guje wa wuce gona da iri.

Bada damar sanyaya na biyu ko tsawaita balaga don kwantar da esters maras tabbas lokacin sanya giya B49. Yi tsammanin hazo mai tsayi saboda ƙarancin yawo. Idan bayyananniyar al'amura, sanyi sanyi, yi amfani da tarar, ko tacewa bayan firamare; waɗannan matakan za su rage hazo kuma suna iya sassauta wasu ƙamshi masu yin yisti.

Zaɓi hanyar carbonation wanda ya dace da burin hidimar ku. Hefeweizen na gargajiya yana fa'ida daga kumfa masu raɗaɗi da ƙarfin riƙe kai. Niyya game da 3.5-4.5 kundin CO2 dangane da salon. Yi amfani da kegging tare da CO2 da aka tsara don daidaitaccen sarrafawa ko ƙididdige adadin kwandishan kwalban don matakan aminci a cikin batches 20-25 L.

• Kafin sanyaya kwalban, tabbatar da ingantaccen ƙarfin ƙarshe don rage bama-baman kwalba.
• Don kegging, carbonate sanyi da gwajin gwaji tare da gilashin samfurin.
• Idan marufin giyar alkama don rarrabawa, pasteurize ko daidaitawa don iyakance ci gaba da fermentation daga ragowar sukari.

Adana bayan marufi yana da mahimmanci. Yanayin sanyi yana jinkirin sanyaya kuma yana adana ɗanɗano mai laushi da bayanin kula na ayaba. Yi la'akari da cewa ragowar yisti a cikin dakatarwa yana tallafawa hazo na gargajiya kuma yana iya sanya giya a hankali a cikin kwalabe ko kusoshi.

Don masu shayarwa da ke neman daidaito, rubuta adadin adadin sukari, matsin keg, da lokacin sanyaya. Ƙananan gyare-gyare ga carbonating Hefeweizen da kwandishan giya B49 a cikin batches zasu taimaka bugawa a cikin kyakkyawan ƙarfin ku da ma'aunin dandano.

Kammalawa

Bulldog B49 Bavarian Wheat Yeast ya yi fice a cikin aikin gida, wanda aka sani da ikonsa na samar da ayaba na gargajiya da esters na clove. Wannan bita yana jaddada ƙarancin motsin sa, yana haifar da bayyanar hazo. Hakanan yana ba da haske game da girman girman sa, kusan 75-80%, wanda ke haifar da bushewa mai bushewa. Wannan ya sa ya dace don Hefeweizen, Dunkelweizen, da Weizenbock.

Don ingantacciyar amfani, bi umarnin allurai na Bulldog, ta amfani da buhu ɗaya a cikin 20-25 L. Sanya yisti kusa da tsakiyar kewayon shawarar, a kusa da 21 ° C. Ajiye fakitin su yi sanyi har sai kun shirya amfani da su. Idan kuna yin batches masu nauyi, ku tuna matsakaicin haƙurin barasa. Kuna iya buƙatar amfani da abubuwan gina jiki ko ƙara ƙimar farar don guje wa abubuwan dandano.

Kasance cikin shiri don hazo mai dorewa kuma ku tsara kwandishan ku da marufi daidai gwargwado. Idan kun fi son mai tsabta, giya mai haske ko ma'aunin ester daban, la'akari da sauran nau'ikan Bulldog. Hukuncin ƙarshe shine Bulldog B49 yayi kyau ga masu sha'awar Hefeweizen. Yana ba da gaskiya, sauƙin amfani, da halin Bavarian na gaskiya. Wannan yana ba da sauƙi don cimma sakamakon alkama-giya na gargajiya a gida.

Karin Karatu

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