Gishiri mai Tashi tare da Mangrove Jack's M21 Belgian Wit Yeast

Yanayin gida na rustic tare da carboy na witbier mai ƙyalƙyali akan teburin katako. Karin bayani

Yisti yana fitar da kayan yaji, citrusy esters waɗanda ke ayyana witbier. Hakanan yana yin afuwa, yana sauƙaƙawa ga masu shayarwa waɗanda suka fi son busasshen yisti. Wannan bita yana amfani da ƙayyadaddun bayanai da umarni na mai ba da kaya don saita tsammanin don attenuation, flocculation, da sarrafa zafin jiki.

Wannan labarin yana nufin ya jagorance ku ta hanyar ƙirƙirar wit na Belgium tare da M21. Za ku sami nasihu akan ƙimar ƙima, yawan zafin jiki, da girke-girke. Waɗannan za su taimaka adana ɗanɗano na musamman na M21 ba tare da rinjayar malt ba.

Key Takeaways

• Mangrove Jack's M21 busasshe ne, ɗan ƙasar Beljiyam mai ɗaci tare da yisti wanda ya dace da batches na gida na galan 5-6.
• Yana samar da kayan yaji da citrusy esters manufa don ingantacciyar halayyar witbier na Belgium.
• Bi ƙayyadaddun ƙayyadaddun kayan samarwa don fiti-fitila da zafin jiki don guje wa abubuwan da ba su da daɗi da tabbatar da raguwar tsinkaya.
• Busashen yisti saukaka ya sa M21 ya zama abin dogaro ga masu shayarwa sababbi ga salon Belgian.
• Girke-girke da zaɓin dusar ƙanƙara yakamata su goyi bayan ɗanɗanon da ke haifar da yisti ba tare da rinjaye su ba.

Bayanin Yisti na Mangrove Jack's M21 Belgian Wit Yeast

Yisti na Mangrove Jack's M21 Belgian Wit nau'in nau'in nau'in haifuwa ne. Yana daidaita esters 'ya'yan itace tare da dumama phenolics yaji. Masu shayarwa suna samun sauƙin amfani don ƙaramin tsari da ayyukan gida, suna ba da halayen witbier na yau da kullun.

Bayanin M21 ya nuna ya dace da nau'ikan giya masu sha'awar Belgian. Yana da kyau ga Witbier, Grand Cru, ales masu yaji, da salo na musamman. Ya zo a cikin sachets g 10, cikakke ga masu aikin gida suna neman abin dogaro, zaɓin amfani guda ɗaya.

Masu amfani za su lura da bayanan citrus da bayanin kula lokacin da fermentation ke cikin kewayon zafin jiki da ya dace. Yisti yana da matsakaicin attenuation da flocculation. Wannan yana taimakawa wajen kiyaye jikin giyar yayin da yake nuna ƙamshin yisti.

• Salon dacewa: Witbier, Grand Cru, ales mai yaji
• Marufi: yawanci ana sayar da su a cikin buhunan gram 10 don amfani-tsari ɗaya
• Maƙasudin Brewer: Masu aikin gida suna neman bayanan martaba na Belgium daga busassun yisti

Sanin halayen yisti na witbier yana sa ƙirar girke-girke ya fi sauƙi. Yana ba da ma'auni na ester da phenolic magana. Wannan yana goyan bayan ƙayyadaddun ƙayatattun kayan yaji da grists-gaba da alkama. Bayanin M21 yana ba da madaidaicin wurin farawa don tsara fermentation da burin dandano.

Me yasa Zabi Yisti na Wit Belgian don Gidan Gida

Amfanin yisti na Belgian yana bayyana a cikin ƙamshi da jin daɗin baki. Waɗannan yeasts suna samar da esters masu 'ya'yan itace da ƙamshi mai laushi mai laushi, suna bayyana Witbier na gargajiya. Wannan yana ba da damar citrus, coriander, da bawon lemu su haskaka ba tare da mamaye malt ba.

Yawancin masu shayarwa suna yin la'akari da zaɓin yisti mai yisti don ƙananan batches. Busassun nau'ikan kamar Mangrove Jack's M21 suna da ƙarfi kuma suna da sauƙin fitowa. Jakunkuna guda ɗaya cikakke ne don nau'in 23 L (6 US gal), manufa don masu aikin gida suna neman tabbataccen sakamako.

Daidaituwar salon yana da fadi. Wit yeasts sun dace da Witbier, Grand Cru, da ales masu yaji. Suna haɗa abubuwan haɗin gwiwa kamar Curacao orange kwasfa da iri na coriander da kyau. Madaidaicin lissafin hatsi yana da mahimmanci don barin ɗanɗanon giyar mai yin yisti ya haskaka.

Kula da dandano mai sauƙi ne tare da yisti daidai. Ƙananan yanayin zafi na fermentation yana haɓaka yaji da esters masu hankali. Yanayin zafi, a gefe guda, yana jaddada bayanin kula. Fahimtar wannan yana ba ku damar daidaita girke-girke don haskaka fa'idodin yisti na Belgian da kuke so.

• Esters 'ya'yan itace da kayan yaji suna haifar da halayen Witbier na yau da kullun
• Dry M21 yana ba da zaɓi mai sauƙi, mai tsayayye don batches na gida
• Yana aiki da kyau tare da citrus da kayan yaji don dandano mai laushi

Zaɓin yisti mai yisti shine duka yanke shawara mai salo da aiki. Idan kuna nufin ɗanɗano mai daɗi, ale mai ƙanshi tare da ɗanɗanon yisti, nau'in wit na Belgium shine hanyar da za ku bi. Yana ba da bayanin martabar da ake tsammanin yayin da ake ci gaba da shayarwa a kaikaice da maimaituwa.

Ma'anar fasaha na yisti na Belgian tare da launukan zinariya da abubuwan dandano masu jujjuyawa. Karin bayani

Marufi, Samfura, da Farashin

Yisti na Mangrove Jack's M21 Belgian Wit an haɗe shi a cikin buhunan gram 10. An ƙera kowace sachet don tsari guda ɗaya har zuwa 23 L (gal na Amurka 6). Wannan yana sauƙaƙa wa masu shayarwa don tsara girke-girke bisa ga farashin M21 a kowace sachet.

An jera tsarin 10g a kusan $5.99 a kowace buhu. Wannan ma'aunin farashi ya sa ya zama mai yiwuwa don batches 5-gallon. Don mafi girma kundin, masu sana'a na iya buƙatar buhu biyu ko mafari don cimma ƙidayar tantanin da ake so.

Samuwar Mangrove Jack na iya bambanta ta yanki. Shagunan gida da yawa da masu siyar da kan layi suna adana shi. Don umarni na gaggawa, yana da hikima a bincika tare da dillalai na gida da masu samar da gida don tabbatar da samuwa.

Lokacin yin la'akari da ko za a sake yin ruwa, sake sakewa, ko siyan ƙarin sachets, la'akari da farashin M21 da maƙasudin fermentation ɗin ku. Siyan sachets da yawa na iya ƙara farashin farko. Amma duk da haka, yana sauƙaƙa aiwatar da ƙaddamarwa don ƙwararrun worts da manyan batches.

• Marufi: 10 g sachet kowace naúrar.
• Sashi: sachet ɗaya a kowace lita 23 (6 US gal) na yau da kullun.
• Tunanin farashi: kusan $5.99 a kowace buhu don farashin M21.
• Bayarwa: duba samuwar Mangrove Jack a dillalan gida da na kan layi.

Maɓallin Haɗin Haɗin Kai: Attenuation da Flocculation

Mangrove Jack's M21 yana alfahari da girman kai akan takaddar bayanan sa. Wannan yana nufin cewa yisti zai cinye wani kaso mai yawa na masu ciwon sukari. A sakamakon haka, giya za ta sami bushewa mai bushewa tare da alamar zaƙi na saura, halayyar wit na Belgium.

Nau'in yisti, M21, yana nuna ƙarancin yawo. Ya kasance yana tsayawa tsayin lokaci yayin da bayan fermentation. Wannan yana tasiri ga tsabtar giya da lokacin sanyaya.

Yi tsammanin fermentation mai ƙarfi da kusan cikakkiyar juzu'in sukari tare da M21. Dogayen kwandishan da lokutan sanyi-lokaci suna da mahimmanci don haɓaka haske. Wannan ya faru ne saboda jinkirin yanayin daidaita yisti.

• Manufa: yi amfani da attenuation M21 da aka buga don ƙididdige nauyi na ƙarshe da daidaita dusar ƙanƙara ko abubuwan haɓakawa lokacin da kuke son ƙarin jiki.
• Lokaci: tsawaita kwandishan ta kwanaki da yawa zuwa makonni don rama ƙarancin yawo yisti da yanayin daidaita yisti a hankali.
• Bayyanawa: yi la'akari da wakilai masu tara kuɗi ko ajiyar sanyi mai sanyi don sharewa da sauri idan ana buƙatar marufi mai sauri.

Lokacin ƙirƙirar girke-girke, yi la'akari da attenuation na M21 don daidaita ɗaci da zaƙin malt. Kula da tsabta kuma ba da damar ƙarin lokaci kafin kwalba ko kegging. Wannan yana tabbatar da cewa giyan a bayyane take kuma ba ta da hazo mai yawa ko yisti.

Masanin kimiya na mata na nazarin yisti na Brewer a cikin dakin gwaje-gwaje mai tsabta, na zamani. Karin bayani

Rage Zazzabi da Gudanar da Haɗi

Mangrove Jack's yana nuna fermenting tsakanin 18-25 ° C, wanda ke fassara zuwa 64-77 ° F don yisti mai laushi. Wannan kewayon yana taimakawa wajen cimma kyakkyawan dandano na wit na Belgium ba tare da sulfur maras so ko bayanin kula ba. Madaidaicin zafin jiki shine mabuɗin don rinjayar halayen yisti da ɗanɗanon giya na ƙarshe.

Don haɓaka esters da tausasawa phenolics, nufin tsakiyar-zuwa na sama na wannan kewayon. Zazzabi mai zafi yana ƙarfafa yaji, bayanin kula na 'ya'yan itace, cikakke don ƙari na kwasfa da lemu. Don ƙare mafi tsabta, kiyaye yanayin zafi kusa da ƙananan ƙarshen.

Ingantacciyar sarrafa zafin jiki don yisti na Belgian ya ƙunshi sa ido akai-akai da ƙananan gyare-gyare. Yi amfani da thermometer kai tsaye a cikin fermenter, ba kawai a cikin daki ba. Zaɓuɓɓuka kamar kumbun zafi, bel ɗin haƙori, ko na'urar sanyaya ƙirji tare da mai sarrafawa na iya taimakawa wajen kiyaye zafin da ake so.

Fara da ɗan zafi mai zafi a farkon lokaci don haɓaka krausen mai ƙarfi. Da zarar aiki ya yi tsayi, ƙyale giya ya yi sanyi kaɗan zuwa ƙarshen mai sanyaya. Wannan yana taimaka wa yisti ya ƙare da tsabta, yana tabbatar da attenuation mai kyau da ƙanshi.

• Bincika yanayin yanayi da fermenter kullum.
• Yi rikodin mafi girma da ƙasa don tabo abubuwan da ke haifar da abubuwan dandano.
• Daidaita rufi ko ƙara zafi mai laushi, guje wa canje-canje kwatsam.

Lokacin fuskantar canjin yanayin zafi, shirya tsare-tsaren madadin. Yi la'akari da yin amfani da ginshiki, firiji tare da mai sarrafawa, ko jakar da aka keɓe don kula da zafin zafin M21. Ikon zafin jiki mai tunani yana tabbatar da daidaito, jin daɗin wits tare da kowane tsari.

Hanyoyin Pitching da Dosage Guidelines

Mangrove Jack's M21 an tsara shi don sauƙi. Masu amfani za su iya yayyafa yisti kai tsaye a kan sanyaya wort. Wannan hanya tana daidaita ranar shayarwa, tana daidaitawa tare da ƙimar ƙimar M21 don kundin gida.

Matsakaicin madaidaici ne: sachet ɗaya na 10 g ya isa har zuwa 23 L. Yin riko da 10g don jagorar 23L yana ba da damar yin ƙima don manyan batches ko babban nauyi worts. Wannan yana tabbatar da fermentation lafiya.

Wasu masu shayarwa sun zaɓi su sake shayar da M21 kafin su yi tadawa. Rehydration na iya haɓaka iyawar tantanin halitta kuma yana rage lokacin jinkiri. Riko da busassun yisti mafi kyawun ayyuka yana da mahimmanci yayin sake shayar da M21 maimakon yayyafa yisti.

Don giya masu nauyi, la'akari da dabaru biyu. Da farko, yi amfani da sachets da yawa don ƙara yawan ƙima. Na biyu, shirya mai farawa don ƙidayar tantanin halitta mai ƙarfi. Dukansu hanyoyin suna hana ƙin ƙasa da abubuwan dandano a cikin ƙalubalen ferments.

Lokacin yayyafa yisti, rarraba fakiti a ko'ina a saman wort. Tabbatar da iska kuma kula da zafin zafin da ake nufi don farawa mai ƙarfi. Idan rehydrating M21, yi haka a cikin bakararre ruwa a shawarar zafin jiki kafin ƙara zuwa wort.

• Bi ƙimar ƙimar M21 don daidaitattun batches 23 L.
• Yi amfani da sashi na 10g don 23L azaman tushen ku.
• Yayyafa yisti don dacewa ko sake sanya ruwa M21 don haɓaka aiki.
• Ƙara sachets ko yin mafari don babban nauyi.

Ajiye tarihin ayyukan yini na shayarwa. Bin diddigin ko kun yayyafa yisti ko sanya ruwa M21 yana taimakawa inganta fasahar ku. Hakanan yana haɓaka maimaitawa a cikin batches na gaba.

Yisti na Belgium an zuba a cikin gilashin carboy na amber wort ta amfani da mazurari. Karin bayani

Dadi Da Kamshi Tsammanin Haihuwa

Bayanin dandano na Mangrove Jack's M21 yana da raye-raye da giyar gaba. Yi tsammanin bayyanannun esters masu 'ya'yan itace a gaba, suna haɓaka ƙashin bayan hatsi mai laushi. Waɗannan esters suna haɓaka hawan giyar ba tare da mamaye kasancewar malt ba.

Yayin da fermentation ke ci gaba, wani ƙaƙƙarfan ɗanɗanon phenolic yana fitowa. Wannan yaji yana bayyana a matsayin ɗanɗano mai laushi ko barkono, yana daidaita bayanin kula. Matsalolin da ke tsakanin waɗannan abubuwan dandano sun ƙunshi ainihin ƙamshin witbier na gargajiya.

Feel ɗin baki sau da yawa yana ɗan zagaye, har ma tare da babban attenuation. Yisti yana ba da gudummawar ɗanɗano mai ɗanɗano, yana daidaita ƙarshen. Wannan yana haifar da jiki mai laushi, matashin kai idan giyan ta kasance mai sharadi a hankali.

M21's low flocculent yana nufin yisti ya kasance a dakatar da tsayi. Wannan yana tsawaita kasancewar haruffan da aka samu yisti har sai haske ya inganta. A lokacin sanyi, mafi tsananin phenolics da esters mellow, suna bayyana ƙarin ƙamshi na witbier.

• Farkon fermentation: rinjayen esters 'ya'yan itace da sulfur haske ko bayanin kula mai yisti.
• Lokaci mai aiki: phenolic yaji ya zama mafi bayyane tare da esters da ke nan.
• Yanayi: esters da phenolics suna tausasa, jin daɗin baki, yana inganta tsabta.

Daidaita lokaci da yanayin zafi sune maɓalli don tsara bayanin martaba na ƙarshe. Ƙarshen sanyi na iya datsa esters, yayin da zafi mai zafi yana haɓaka esters masu 'ya'yan itace da kayan yaji. Ƙananan tweaks suna ba masu shayarwa damar daidaita ma'auni na witbier aromas daga M21.

Mashing and Recipe Design don Belgian Wit tare da M21

Fara girke-girke na witbier tare da malt tushe mai tsabta. Zaɓi pilsner ko kodadde ale malt azaman tushe. Haɗa ɓangarorin alkama da wani yanki na hatsin da aka yi birgima don haɓaka hazo, kumfa, da jin baki.

Don lissafin hatsi, la'akari da cakuda 70% pilsner, 20% flaked alkama, da 10% hatsi. Ƙananan adadin Vienna ko Munich na iya ƙara zafi ba tare da rinjayar halin yisti ba.

• Maƙasudin ƙwararrun malt ɗin ƙasa da 5% don guje wa gasa mai zafi ko launi.
• Rike malt crystal kadan; za su rage kintsattse da ake tsammani a cikin girke-girke na witbier na gargajiya.

Mashing don wit yisti yakamata yayi nufin matsakaicin matsakaicin matsakaicin matsakaicin tsayin dusa. Matsakaicin 154-156°F shine manufa, yana samar da wasu dextrins don jiki yayin da yake kiyaye haifuwa don ƙaƙƙarfan attenuation na M21.

Yi amfani da dusar ƙanƙara guda ɗaya ko dusar ƙanƙara wanda ke tsayawa kusa da 122F don ayyukan beta-amylase. Sa'an nan, tashi zuwa ga manufa don daidaita haifuwa da saura zaƙi.

Kayan yaji sune maɓalli wajen tsara bayanin martaba na ƙarshe. Haɗe-haɗe na gargajiya na murƙushe coriander da bawon lemu mai ɗaci suna da tasiri. M21's phenolic da 'ya'yan esters na 'ya'yan itace sun dace da waɗannan kayan yaji, don haka a yi amfani da ra'ayin mazan jiya kuma daidaita yadda ake buƙata.

• Ƙara kayan yaji a makara a cikin tafasasshen ko kuma a cikin ruhi mai tsaka-tsaki don sarrafawa daidai.
• Yi la'akari da chamomile, hatsi na aljanna, ko Curacao orange bawo don bambance-bambancen salon Grand Cru.

Bayanan ruwa yana da mahimmanci don tsabta da jin daɗin baki. Nufin daidaitaccen ma'aunin chloride-to-sulfate a kusa da 1.5:1. Wannan yana goyan bayan ƙare mai laushi, mai zagaye wanda ya dace da lissafin hatsi don wit Belgian.

Tabbatar da maƙasudin haifuwa sun daidaita tare da M21 ta hanyar tsara jadawalin dusar ƙanƙara da dusar ƙanƙara. Wannan yana ba da izinin yisti don bayyana esters da phenols ba tare da wuce gona da iri a jikin girke-girke na witbier ba.

Tsawon Lokacin Haihuwa da Tukwici na Kwantena

Fara da Mangrove Jack's M21 kuma ku sa ran za a yi sauri. Active fermentation yana farawa a cikin sa'o'i 12-48, in dai kun kiyaye yanayin zafi daidai. Nemo krausen da tsayayyen aikin kulle iska don tabbatar da matakin farko ya fara.

Farkon fermentation yawanci yana nannade sama a cikin kwanaki biyar zuwa takwas don yawancin girke-girke na witbier. Ɗauki karatun nauyi sama da kwanaki biyu don tabbatar da kwanciyar hankali. Tsayayyen tsarin lokaci na fermentation na M21 yana jagorantar ku akan lokacin tattara kaya ko matsawa zuwa kwandishan.

Ganin ƙarancin yawo na M21, ba da damar lokaci don daskararru su daidaita. Canja wurin da wuri zai iya dakatar da yisti da tsumma, yana haifar da hazo da abubuwan dandano. Karin lokaci a cikin jirgin ruwa na biyu ko tanki mai sharadi yana taimakawa bayyana giya.

Yanayin sanyi na makonni biyu zuwa huɗu zai haɓaka haske da kwanciyar hankali na giya. Ƙananan yanayin zafi yana taimakawa yisti da sunadaran suna daidaitawa. Samfura na yau da kullun zai gaya muku lokacin tattara kaya.

Lokacin da lokaci ya yi don carbonate da kunshin, yi haka bayan giya ya share zuwa matakan da kuke so don witbier. Karɓar giyan a hankali kuma canza shi da tsabta don guje wa ɗaukar iskar oxygen da adana esters masu laushi. Ayyukan daidaitawa da suka dace suna kiyaye ƙamshin giya da jin daɗin baki.

• Saka idanu da nauyi don tabbatar da cikar fermentation.
• Jira makonni da yawa idan tsabta ba ta da kyau.
• Yi amfani da kwandishan don taimakawa wajen fayyace yisti mai ƙarancin ruwa.
• Carbonate kawai bayan giya ya kai haske da kwanciyar hankali da ake so.

Kwatanta M21 zuwa Wasu Shahararrun Dry Ale Yeasts

Mangrove Jack's M21 nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in iri ne da aka sani da esters na ‘ya’yan itace da phenolics. Yana nuna babban attenuation da ƙananan flocculation. Wannan yana nufin tsayin datsa da yisti ya daɗe yana tsayawa, ba kamar sauran nau'ikan nau'ikan ɗigon ruwa ba.

Fermentis SafAle K-97 yana ba da salo daban. Yana da ƙaƙƙarfan yawo da ƙaƙƙarfan ƙaƙƙarfan ƙashin baya. Lokacin kwatanta M21 vs K-97, yi tsammanin giya mai haske da wuri tare da K-97. Duk da haka, ba za ku rasa kayan yaji da 'ya'yan itace na Belgian da M21 ke samarwa ba.

Yisti mai bushe na Coopers yayi kama da K-97 a aikace. Yana attenuates da sauri kuma yana faɗuwa da sauri, mai kyau don tsara jadawalin. Kwatancen yisti busassun ale yana nuna Coopers da K-97 sun fi son gamawa mai tsabta da saurin sanyi fiye da M21.

• M21: dogon dakatarwa, furucin esters, sharewa a hankali.
• K-97: babban flocculation, bayanin martaba mai tsabta, bayani mai sauri.
• Coopers: saurin attenuation, m flocculation, tsaka tsaki-to-malty hali.

Lokacin zabar tsakanin Mangrove Jack's vs Fermentis damuwa, la'akari da dandano da lokaci. Zaɓi M21 don kayan kamshi na Belgium da kyan gani. Don saurin sharewa da ƙarin tsaka tsaki, zaɓi K-97 ko Coopers.

Nasiha mai amfani: idan kuna amfani da M21 da neman haskakawa cikin sauri, gwada yanayin sanyi da ɗaukar hankali. Don K-97, a hankali kula yana kiyaye bayanin martabarsa mai tsabta. Wannan kwatancen yana taimakawa wajen daidaita halayen yisti zuwa burin girke-girke.

Shirya matsala na gama gari tare da Fermentations M21

Lokacin da ake magance fermentation na M21, fara tare da ƙimar ƙima da sarrafa zafin jiki. Mangrove Jack's M21 yana bunƙasa tsakanin 64–77°F (18–25°C). Matsaloli kamar underpitching ko sanyi wort na iya haifar da jinkirin farawa da yisti ya makale fermentation.

Idan nauyi ya tsaya, duba oxygenation da matakan gina jiki. Bi umarnin masana'anta don sake ruwa bushe yisti. Don batches masu nauyi, ƙara sachet na biyu ko ma'aunin abinci mai gina jiki na iya farfado da fermentation.

Matsalolin ƙananan yawo suna bayyana azaman hazo mai tsayi ko jinkirin sharewa. Sanyin sanyi na kwanaki da yawa yana taimakawa yisti ya fita. Don samun sakamako mai sauri, yi amfani da wakilai na tara kuɗi kamar gelatin ko gansakuka na Irish yayin sanyaya.

Yi hattara da abubuwan da ba su da daɗi daga yanayin zafi. Canje-canjen zafin jiki na gaggawa na iya haifar da wuce haddi na esters ko fusel alcohols. Kula da tsayayyen yanayin zafi a cikin kewayon da aka ba da shawarar don adana ma'aunin 'ya'yan yisti da phenolic.

• Yisti da ake zargin ya makale fermentation: ɗauki karatun nauyi, duba yanayin fermentation, kuma ƙara iskar oxygen a hankali idan farkon aiwatarwa.
• Don jinkirin farawa: tabbatar da ƙimar farar, la'akari da tada yisti, ko ƙara yisti mai aiki daga farar ko wani jakar.
• Don magance ƙananan matsalolin tafiye-tafiye: tsawaita kwandishana, kwashe katako, da amfani da hadarin sanyi ko masu bayyanawa.

Tsaftar muhalli da haƙuri suna da mahimmanci. Ƙananan tweaks zuwa ƙaddamarwa, abubuwan gina jiki, da lokacin sanyaya sau da yawa suna warware batutuwa ba tare da canza nau'in yisti ba. Ajiye tarihin yanayin zafi da nauyi don bin diddigin ci gaba don shayarwa na gaba.

Misalai na girke-girke da Tafiya na Rana

Fara da wannan misali na 23 L (6 US gal) don girke-girke na Belgian ta amfani da Mangrove Jack's M21. Haɗin hatsi yana kiyaye hasken giya duk da haka cike da jiki don kayan yaji da ɗanɗanon alkama.

• Pilsner malt - 70% na grist
• Flaked alkama - 30% na grist (rage zuwa 25% don bushewa)
• Oats - 5% na zaɓi don jin daɗin baki
• Coriander - 10-15 g a bar minti 5 a cikin tafasa
• Bawon orange mai ɗaci - 6-10 g a flameout ko minti 5 ya rage

Gasa a 149-152°F (65–67°C) na tsawon mintuna 60. Wannan yana barin matsakaicin dextrins don jiki mai laushi. Wani ɗan gajeren mash-out da sparge don tattara 23 L pre-tafasa girma yana aiki da kyau don lissafin hatsi da aka bayar.

Tafasa na tsawon minti 60. Ƙara hops mai ɗaci a hankali; mayar da hankali kan abin da ake ƙara kayan yaji a makara don adana ƙamshi. Cool wort zuwa kewayon filaye da aka ba da shawarar don M21, tsakanin 64–77°F (18–25°C).

• Tsaftace fermenter da chill wort don yanayin zafi.
• Yanke shawarar salo: yayyafa busassun buhunan girke-girke na M21 kai tsaye, ko kuma sake shayar da ruwa a bin jagororin samun ruwa na Mangrove Jack.
• Aerate wort sosai kafin fara shuka; nufin 8-10 ppm narkar da iskar oxygen don filayen buhu ɗaya.
• Ferment a ƙananan ƙarshen kewayon don esters masu tsabta; tura zuwa ƙarshen mafi girma don ƙarin halayen phenolic yaji.
• Bada izinin tsawaita lokacin daidaitawa bayan aikin farko don fayyace da zagaye dandano.

An kafa daidai, ranar sha tare da M21 yana samar da fermentation mai aiki a cikin sa'o'i 24-48. Kula da nauyi kowace rana da wuri, sannan kowane kwanaki 2-3 yayin da aiki ke raguwa.

Don maimaita girke-girke na al'ada na Belgian, kiyaye haɗin gwiwa kuma ku guje wa yin hopping mai nauyi. Yisti zai ba da citrus da ƙamshi-kamar sarƙaƙƙiya ba tare da yin ƙarfi da kwasfa da bawon lemu ba.

Don marufi, daidaitawa da carbonate zuwa 2.5-2.8 kundin CO2 don jin daɗin baki. Tsawaita yanayin sanyi zai inganta tsabta yayin adana ƙamshi mai ƙamshi da tsarin girke-girke na M21 ke samarwa.

Homebrewer sanye da rigar plaid yana duba Witbier na zinare mai hatsabibi a cikin tsattsauran wuri. Karin bayani

Haɗin Abinci da Shawarwari na Bauta don Wits Haɗe da M21

Witbiers da aka haɗe tare da Mangrove Jack's M21 suna nuna citrus mai ƙarfi da ɗanɗano mai ɗanɗano daga yisti. Wannan ya sa su zama m a tebur. Haɗa su da abincin teku, salatin haske, da jita-jita waɗanda ke nuna citrus don haɓaka halayen yisti.

Kayan jita-jita na Asiya, kamar salatin gwanda na Thai ko noodles na Sichuan, suna da kyau ashana. Jikin alkama mai laushi na giya da carbonation mai rai suna taimakawa daidaita zafi da haɓaka dandano. Cukuka irin su chèvre ko matashin Gouda suna cika ƙamshin ɗanɗanon giya da ɗanɗano mai kama da ɗanɗano.

Yana da mahimmanci a yi hidimar witbier a yanayin zafi mai sanyi. Nufin 40–45°F don kiyaye ingancin sa mai daɗi yayin fitar da esters na ƙamshi. Matsakaici zuwa babban carbonation shine mabuɗin don fitar da citrus da yaji. Zubawa tare da tsayayye yana taimakawa riƙe kumfa.

Don yin hidima, yi amfani da tulip ko goblet don tattara ƙamshi da nuna kan. Yi ado da ɗan ƙaramin lemu na bakin ciki don citrus ko abincin teku. Wannan kayan ado ya dace da alamar bawon lemu na yisti ba tare da rinjaye shi ba.

• Abincin teku: gasashen shrimp, mussels, ceviche.
• Salatin: Citrus vinaigrette, Fennel, cuku mai haske.
• Jita-jita masu yaji: Thai, Vietnamese, ko curries Indiya masu haske.
• Cuku: chèvre, matashi Gouda, Havarti.

Don taro na yau da kullun, kwantar da giya a gaba kuma kuyi hidima a cikin tabarau masu tsabta. Don dandana, gabatar da ƙananan zuƙowa a yanayin zafi daban-daban don haskaka yadda ƙamshi da ƙamshi ke canzawa tare da dumi. Waɗannan shawarwari masu ba da hidima na M21 suna ƙarfafa masu aikin gida da masu sha'awar giya su haɗa abinci da giya da gaba gaɗi.

Kammalawa

Yisti na Mangrove Jack's M21 Belgian Wit zaɓi ne abin dogaro ga masu shayarwa da ke neman busasshen bayanin martaba a cikin masu amfani da su. Yana buga ma'auni tsakanin 'ya'yan itacen esters da ɗanɗano mai ɗanɗano phenolic. Wannan yisti yana da kyau ga Witbier, Grand Cru, da ales masu yaji, yana mai da shi zaɓi mai dacewa da kasafin kuɗi. Farashi suna farawa kusan $5.99 akan buhunan g 10.

Tsarin bushewar yisti yana sa sauƙin amfani, tare da bayyanannun umarni don yayyafa shi akan 23 L (6 US gal) na wort. Ana ba da shawarar yin hakowa tsakanin 18-25°C (64-77°F) don cimma dandanon da ake so. M21 yana nuna haɓakar haɓakawa da ƙarancin flocculation, yana tabbatar da fermentation sosai amma yana buƙatar ƙarin yanayin yanayin don tsabta.

Don girma ko maɗaukakiyar brews, yi la'akari da haɓaka ƙimar ƙima ko amfani da sachets da yawa. Lokacin siyan yisti na M21, tabbatar da siyan daga mashahuran masu samar da gida. Bi tsarin sashi da jagororin zafin jiki a hankali. Mangrove Jack's M21 ya fi dacewa da wits na al'ada na Belgian da kayan yaji, inda sauƙin amfani da ɗanɗano na gaske ke da mahimmanci.

Karin Karatu

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

• Gishiri mai ƙwanƙwasa tare da CellarScience Cali Yisti
• Gishiri mai Tashi da Mangrove Jack's M20 Bavarian Wheat Yeast
• Gishiri mai Tashi tare da Mangrove Jack's M84 Bohemian Lager Yeast