Ama-Hops ku-Beer Brewing: Mathon

Ingaphakathi lefektri yokwenza ubhiya yasemaphandleni elinesikhwama se-burlap esigcwele ama-hops aluhlaza aluhlaza e-Maton ngaphambili, i-kettle yokupheka eyenziwe ngokhuni eshisayo ezungezwe imishini yethusi phakathi nendawo, kanye nokukhanya okufudumele kwegolide okugeleza ngamafasitela amakhulu kungene ezingodweni zokhuni kanye nezimpawu zethusi.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Okuthathwayo Okubalulekile

• Ama-hop e-Mathon anikeza amanothi ahlukile e-citrus kanye nezimbali avuza ukuphathwa ngokucophelela.
• Ukwenza ubhiya ngama-Mathon hop kudinga ukunakwa ngesikhathi, ukugcinwa, kanye nokukhetha imvubelo.
• Ukwenziwa kwe-Mathon ngobuciko kuzuza ngokulungiswa kwamakhemikhali amanzi kanye nokulawulwa kokushisa kwe-mash.
• Ukuthola ama-hops amasha e-Mathon nokulawula umoya-mpilo kubalulekile ekulondolozeni iphunga.
• Izindlela zokupheka zikhula ngendlela ebikezelwayo uma ukusetshenziswa kwe-hop kanye nokuhlanzeka kubalwa kabusha ngobukhulu beqembu.

Isingeniso ku-Mathon hops nokuthi kungani abapheki bobhiya benakekela

I-Mathon uhlobo lwe-hop lwesimanje oluye lwaheha ukunakwa ngenxa yohlu lwayo lwephunga elimnandi kanye nezolimo ezithembekile. Abapheki bebhiya bathanda izinhlobo ezintsha ze-hop ezithuthukisa iphunga ngaphandle kokuphazamisa ukusebenza kahle. Lesi singeniso sihlola imvelaphi kaMathon, ukwamukelwa kwayo ngabapheki bewayini base-US, kanye nezici zokuzwa abazizisayo.

Isifinyezo semvelaphi kanye nentuthuko

Izimpande zikaMathon zisezinhlelweni zokuzalanisa zaseYurophu ezihlelekile kanye nezikhungo zocwaningo ezisebenzisanayo. Lezi zinhlangano zihlose ukuthuthukisa ukumelana nezifo kanye nokuqina kwesivuno. Abafuyi bafuna iphrofayili eyingqayizivele yephunga ngenkathi begcina izici eziqinile zezolimo. Ukuthuthukiswa kwalokhu kwakuhilela ukuzalanisa izinhlobo ezahlukene, izivivinyo zasensimini zeminyaka eminingi, kanye nokubhaliswa okusemthethweni ngaphambi kokukhishwa kwayo kwezohwebo.

Kungani uMathon ethola ukunakwa endaweni yezandla yase-US

E-US, abenzi bobhiya bafuna ama-aromatics amasha ukuze bahlukanise imikhiqizo yabo futhi bakhe imibukiso ye-single-hop. Ingxube ye-Maton ye-citrus-tropical-flower ikhanga kakhulu ama-IPA nama-pale ales. Umkhuba wokungenisa izinhlobo zaseYurophu noma ukuzitshala ngaphansi kwelayisensi e-US uye wethula i-Maton kubantu abasebenzisa okokuqala.

Izici eziyinhloko zokuzwa ezifunwa abenzi bobhiya

• Ukukhanya kwe-citrus: amanothi kalamula ne-clementine anqamula i-malt.
• Amanothi aphezulu ezimbali: imbali e-orange kanye ne-jasmine ekhanyayo enezela ukuphakamisa.
• Ama-undertones amnandi: upelepele omnene noma i-clove enezela ubunzima.
• Amacebiso asezindaweni zasezindaweni ezishisayo: umango nezithelo zamatshe uma zisetshenziswa sekwephuzile noma ku-dry hop.

Izimfanelo zemizwa zikaMathon ziyenza ibe nokuguquguquka kokubili ezindimeni zokubaba kanye nezokunuka. Abapheki bebhiya bahlola ububanzi be-alpha acid kanye nokwakheka kwamafutha e-hop ukuze banqume indima kaMathon eresiphi. Lokhu kungaba ukukhuthaza ukubaba, ukuthuthukisa iphunga, noma ukufeza ibhalansi phakathi kokubili.

Isithombe esinemininingwane esiphilayo esibonisa amakhoni e-Maton hop aluhlaza amasha ane-morning dew etafuleni lokhuni lasendulo, elizungezwe imishini yokwenza ubhiya okuhlanganisa i-kettle yensimbi engagqwali, ama-glass beakers, kanye nensimu ye-hop efiphele ngemuva ngaphansi kwesibhakabhaka esiluhlaza okwesibhakabhaka esicwebezelayo.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Iphrofayili yokunambitheka kanye nezici zephunga lama-Mathon hops

Ama-hop e-Mathon adala ulwazi oluyinkimbinkimbi lwemizwa kubapheki bebhiya. Anikeza umongo we-citrus ogqamile, ohambisana nezimbali ezithambile kanye namanothi ezinongo. Iphrofayili yokunambitheka kwama-hop e-Mathon iyashintsha ngokusekelwe esigabeni sokwenziwa kwebhiya, okuqukethwe uwoyela, kanye nokuphathwa kwama-cones ngemva kokuvunwa.

Amanothi okunambitha: i-citrus, izimbali, izinongo, nokuningi

Ukunambitheka okuyinhloko kufaka phakathi ulamula, i-grapefruit, kanye ne-orange emnandi. Lawa ma-citrus abukhali futhi anobukhazikhazi ekuqaleni kokungezwa, abe namanzi futhi abe njenge-peel ezigabeni zakamuva.

Izakhi zezimbali, ezikhumbuza imbali e-orange kanye ne-elderflower, zivela ezingxenyeni ze-kettle kanye ne-dry-hop. Zithuthukisa iphunga likabhiya ngaphandle kokwengeza ubulukhuni.

Izinongo zengeza ubunzima obuncane, kanye nokuncane kopelepele omhlophe kanye ne-coriander. Lawa manothi abonakala kakhulu kuma-ales nama-saisons asesitayeleni saseBelgium. Ukuncane kwezithelo zasezindaweni ezishisayo noma zamatshe kungavela, ikakhulukazi kuma-hops aqinile athintana ngokushesha.

Ukuqina okunuka kamnandi kanye nokwakheka kwamafutha e-hop

Amandla ephunga lama-Mathon hops athonywa ukwakheka kwawo uwoyela we-hop. Cishe aqukethe ingxube ye-monoterpenes ne-sesquiterpenes. Le nhlanganisela ifaka phakathi i-myrcene yamanothi ezithelo, i-humulene ne-caryophyllene yezinongo, kanye ne-geraniol ne-linalool yamanoni ezimbali.

Amazinga aphezulu e-myrcene athuthukisa iphunga lika-citrus nelase-tropical kodwa ancipha ngokushisa nesikhathi. Izithako ezifana ne-humulene ne-bergamot zisiza ekulondolozeni amanothi ezimbali, ziqinisekisa ukugcinwa kwephunga ngesikhathi se-whirlpool kanye ne-dry-hop.

Indlela ukomisa, ukugcina, kanye nobudala obuthinta ngayo iphunga

Ukomisa kahle ihhavini kubalulekile ekulondolozeni uwoyela oshintshashintshayo. Ukomisa ngokweqile kungasusa amanothi aphezulu acwebezelayo. Umgomo ukugcina ibhalansi phakathi kwama-monoterpenes nama-terpenes azinzile.

Ukugcina okubandayo phakathi kuka-0–4°C emaphaketheni avaliwe nge-vacuum noma ahlanjululwe nge-nitrogen kunciphisa ukulahleka kwamafutha futhi kuvimbele ukubola. Ukuchayeka ku-oxygen kusheshisa ukwehla kwe-myrcene futhi kuholela ekwakhekeni kwemikhiqizo yokubola kwe-humulene. Lezi zinguquko zishintsha iphunga liye kumathoni ezitshalo noma okhuni.

Ama-hop amasha e-Mathon anikeza i-citrus ecacile kanye nephrofayili ye-ester eguquguqukayo ephezulu. Ama-hop asebekhulile alahlekelwa ukuphakama kwawo okuphezulu, abe buthuntu futhi abe yimifino eminingi enomfutho ophansi wephunga. Abenzi bokupheka abahlose ukugcina uphawu lwe-hop yezimbali ze-citrus kufanele bakhethe ama-hop amasha futhi banciphise ukuvezwa komoya-mpilo.

Indawo enhle yokwenza ubhiya equkethe izimbali ezintsha ze-Mathon hop, imbiza yokhuni, kanye nengilazi kabhiya wegolide ebekwe endaweni yepulazi le-hop ngaphansi kwesibhakabhaka esiluhlaza okwesibhakabhaka esicwebezelayo.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Ama-Alpha acid, ama-beta acid, kanye namazinga okusetshenziswa

Ukuhlola ikhemikhali yama-hops kubalulekile kubapheki bebhiya abahlose ukulinganisela ukubaba nephunga elimnandi. Okuqukethwe kwe-alpha acid kuma-Mathon hops kusebenza njengendawo yokuqala yokubala izengezo zokubaba. Amanani aqondile angahluka ngokuya ngesitifiketi sokuhlaziya (i-COA) somlimi, isizini, kanye nomhlinzeki.

Uhla olujwayelekile lwe-alpha acid lwe-Mathon hops

Ama-hop e-Mathon ngokuvamile anebanga le-alpha acid elingu-6–12%. Abapheki kufanele babhekisele ku-COA yomhlinzeki ukuze bathole izibalo ezinembile. Izinguquko zesizini kanye nezimo ezithile zokukhula zingathonya la manani ngaphakathi kwebanga.

Indlela ama-alpha nama-beta acid athinta ngayo ubumuncu nokuzinza

Ama-alpha acid, ikakhulukazi i-humulone, abangela ukubaba ngesikhathi sokubilisa. Ama-alpha acid aphezulu avumela abenzi bobhiya ukuthi bafinyelele ama-IBU aqondiwe ngezinto ezincane ze-hop. Naphezu kwama-alpha acid amaningi, ukwakheka kwamafutha e-hop kusalokhu kuyisihluthulelo sephunga lawo.

Ngakolunye uhlangothi, ama-beta acid anegalelo elincane ekubiliseni ubumuncu. Ancipha kancane kancane, okuholela ekubeni muncu okunzima nokuguga. Lokhu kuncipha kukhulisa nezakhiwo zokulwa namagciwane, okuthinta ukuqina kokuba muncu isikhathi eside. Ukugcinwa okufanele nokunciphisa ukuvezwa komoya-mpilo kubalulekile ukuze kulondolozwe iphrofayili ye-hop nokuvimbela ukunambitheka okungafanele.

Amanani okusetshenziswa okusebenzayo kokwenza ubhiya ekhaya uma kuqhathaniswa nobhiya bezentengiselwano

• Ukubilisa ikettle yasekhaya: lindela amazinga okusetshenziswa kwe-hop angaba ngu-20-30% kuye ngokuthi i-wort inamandla kangakanani, isikhathi sokubilisa, kanye nesimo se-hop.
• Ama-pellet hop ngokuvamile asebenzisa kakhulu kuneqabunga eliphelele ukuze ashise. Sebenzisa izinombolo eziqondene nama-pellet uma usebenzisa izibalo ze-Tinseth noma ze-Rager.
• I-late-kettle, i-whirlpool, kanye ne-dry hop engeziwe kufanele iphathwe ngesisindo kune-IBU. I-Homebrew dry hop isukela ku-0.5–3.0 oz ngamalitha angu-5 (14–85 g ngamalitha angu-19) ngokusekelwe ekuqineni okufunwayo.
• Abapheki bobhiya bezentengiselwano banda ngemigqomo. Isikhathi sokuxhumana kwe-Whirlpool kanye nokushintsha kwezinga lokushisa ukusetshenziswa okuphumelelayo, ngakho lungisa izibalo bese uzama amaqoqo amancane okuhlola uma kungenzeka.

Ukuze uthole imiphumela enembile, fanisa i-batch COA nefomula ekhethiwe. Bese, lungisa ngokusekelwe ekusebenzeni kahle kwendlu yokuphuza utshwala kanye nempendulo yemizwa. Ukunaka kakhulu amazinga okusetshenziswa kwe-hop kanye nokugcinwa kwayo kuzothuthukisa ukuhambisana kanye nokuqina kokubaba kuzo zonke izinhlobo.

Isithombe esiseduze sama-macro cone aluhlaza okotshani e-Mathon hop ambozwe amazolo asekuseni, elele etafuleni lokubhaka elenziwe ngokhuni lasemaphandleni elinemishini yokubhaka efiphele kanye nensimu ye-hop ekhanyiswe yilanga ngemuva.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Izitayela zobhiya ezinhle kakhulu zokubonisa ama-hops e-Mathon

Ama-hop e-Mathon aletha i-citrus ekhanyayo kanye namanothi ezimbali ezinhlobonhlobo zobhiya. I-malt bill elula, ecacile ilungele ukugqamisa lawa ma-aromatics. Ukuhlanganisa nemvubelo enezela izinongo nama-esters kungathuthukisa ubunzima. Ngezansi kunemibono yesitayela esisebenzayo kanye nezinhloso zokusiza abenzi bobhiya ukuthi babonise i-Mathon ngempumelelo.

Ama-IPA nama-ales aluhlaza afanele ama-hops e-Mathon. Kuma-IPA, i-Mathon ithuthukisa ukwengeza okuphuzile kanye nama-hops owomile anama-citrus nama-flower notes. Kuma-IPA aseNew England, hlose i-OG 1.060–1.075 kanye ne-FG 1.010–1.015. Qonda ukubaba okubonakalayo okuseduze ne-40–60 IBU ukuze uthole umuzwa womlomo we-NEIPA. Ama-ales aluhlaza aseMelika akudala kufanele abe ne-OG 1.045–1.055 kanye ne-IBU 30–40 ukuze kulinganiswe ukucaca kwe-malt kanye ne-hop.

Amaqoqo okuhlola e-single-hop angahlukanisa ubuntu bukaMathon. Sebenzisa i-kettle esindayo yasekupheleni kanye ne-dry-hop eyengeziwe ukuze uthole iphrofayili ye-citrus-forward kodwa ethambile. Faka i-Citra noma i-Mosaic ukuze uthole i-tropical lift ngaphandle kokulahlekelwa uphawu lwe-varietal.

Ama-ales aseBelgium nama-saisons azuza esinongoni sikaMathon esicashile. Ukwelashwa kwe-saison kaMathon kuletha ukugqama okufana nepelepele nezimbali okuhambisana kahle nama-phenolics e-yeast yaseBelgium. Qhubeka ugxuma ngokulinganisela ku-20-35 IBU ukuze uvumele ama-ester aqhutshwa yi-yeast kanye nezinongo kuhlangane nomqondo we-hop.

Khetha amazinga okushisa e-saison mash acishe abe ngu-150–154°F ukuze uthole umzimba olinganiselayo obonisa imvubelo nama-hops. Bilisa ukufudumala nge-saison strain ukuze ukhulise i-farmhouse funk. Kuma-ales asesitayeleni saseBelgium, hlose i-OG 1.048–1.060 kuye ngamandla owafunayo.

Ama-lager alula nama-pilsner adinga ukuzibamba. Sebenzisa izithasiselo ezincane ze-whirlpool noma ama-hop tea ukuze wengeze i-citrus lift ekhanyayo ngenkathi ugcina iphrofayili ye-malt ehlanzekile. Ukusetshenziswa kwe-Mathon pilsner ngamanani aphansi kugcina ubhiya uthambile ngaphandle kokufaka amanothi otshani noma emifino.

Uma uphuza i-dry hopping lagers, sebenzisa isikhathi esincane sokuxhumana kanye namazinga okushisa abandayo ukuze ugweme ukukhipha imifino. Qonda i-OG 1.045–1.055 ye-classic pilsner range kanye ne-IBUs 20–30 ukuze uthole ukuqeda okulinganiselayo nokuphuzwayo.

Ingilazi yephayinti yobhiya wegolide enekhanda elinogwebu ibekwe ebharini yokhuni yasemaphandleni eceleni kwama-Maton hop amasha namaqabunga aluhlaza, nama-kettle okupheka ethusi kanye nemigqomo ekhazimula kancane ngemuva kwengaphakathi lefektri yokuphuza utshwala ethokomele.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Amathiphu okupheka uma usebenzisa ama-Mathon hops

Ama-hop e-Mathon aletha amanothi acwebezelayo e-citrus kanye nezimbali, adinga i-canvas ehlanzekile. Khetha ama-malt ayisisekelo kanye nezithasiselo ezigqamisa lawa makha. Sebenzisa ama-malt acwebezelayo amancane ukuvimbela ukuthuntubeza amanothi aphezulu. Lawa macebiso aqinisekisa ukuthi uhlamvu lwe-hop lukhanya eziphuzweni zakho.

Ukukhetha i-malts yama-Mathon hops

• Qala nge-neutral pale malts njenge-US two-row noma i-German Pilsner yama-IPA nama-pale ales. Lokhu kuvumela izimfanelo ze-Maton ze-citrus nezimbali ukuthi zibuse.
• Kuma-saisons kanye nama-farmhouse ales, hlanganisa i-Pilsner noma i-Vienna malt nengxenye encane kakolweni. Lokhu kuthuthukisa ikhanda nokomisa. Sebenzisa i-malt ekhethekile encane ukuze ulondoloze izici zemvubelo ebabayo kanye nephunga lika-Mathon.
• Kuma-NEIPA, faka ama-dextrin alula njenge-Carapils noma ama-flaked oats. Lokhu kukhulisa umuzwa womlomo ngaphandle kokunciphisa ukukhanya kwe-hop. Gwema ama-crystal malt asindayo afihla amafutha e-hop.

Ukulinganisela umzimba we-hop kanye nokubaba

• Lungisa amandla adonsela phansi kanye namazinga okushisa e-mash ngokwesitayela. Nge-NEIPA, shaya ku-148–152°F ukuze umzimba ugcwale futhi ugcine umswakama. Nge-ales ezimpunga zakudala, faka ku-150–154°F ukuze umzimba ulingane futhi uqine.
• Setha ama-IBU ukuze afane nesitayela sikabhiya ngenkathi ulawula ukubaba okubonakalayo. Sebenzisa ama-IBU aphansi e-late-hop ukuze ulawule iphunga elimnandi nokubaba okuncane.
• Cabanga ngokusetshenziswa kwe-hop kanye nokuhlelwa kwekettle ukuze uthole ukubaba komzimba we-hop okulinganiselayo. Gwema ukunamathela okunamandla okuvela ekufakweni kwamathumba isikhathi eside.

Imvubelo yephunga le-hop kanye nokukhetha kokubilisa

• Khetha izinhlobo ze-ale zaseMelika ezingathathi hlangothi njenge-Wyeast 1056 noma i-Safale US-05. Lokhu kugcina indwangu ihlanzekile, okuvumela iphunga likaMathon hop ukuthi libuse.
• Khetha izinhlobo ze-London Ale noma i-yeast yesitayela se-Conan ukuze uthole ama-ester anezithelo ahambisana namanothi e-citrus ka-Mathon.
• Kuma-saisons, khetha izinhlobo ezifana ne-Wyeast 3711 ukuze uthole ukuhlangana okufana ne-peppery, phenolic okugqamisa izici ze-hop ezibabayo.
• Kuma-lager, khetha izinhlobo ze-lager ezihlanzekile njenge-Wyeast 2308 noma i-White Labs WLP830. Hlela ukupholisa okubandayo okweluliwe ukuze ulondoloze isimo se-hop esithambile.

Amathiphu awusizo okulinganisela iresiphi

• Gcina ama-malt akhethekile ngaphansi kuka-10% ezindleleni zokupheka eziya phambili ukuze ugweme ukufihla iphunga.
• Sebenzisa i-kettle yamuva kanye ne-whirlpool hops ukuze uthole ukunambitheka kanye ne-dry hop ukuze uthole iphunga elimsulwa. Lungisa isikhathi sokuxhumana ukuze uvimbele ukuvela kwemifino.
• Hlanganisa i-carbonation kanye nokushisa kokuphakelwa nesitayela ukuze kuthinte ukubaba okubonakalayo kanye nokuphakama kwephunga.

Faka lawa ma-malts kuma-Mathon hops kanye nemvubelo ukuze uthole iziqondiso zephunga le-hop kanye namathiphu okupheka e-Mathon. Lokhu kuzokusiza ukuthi wenze ubhiya onephunga elicacile, ukubaba okulinganiselayo, kanye nomzimba ofanele isitayela ngasinye.

Isithombe esinemininingwane se-Maton eluhlaza okwesibhakabhaka esikhanyayo sigxuma etafuleni lokhuni lasemaphandleni elizungezwe imishini yokwenza ubhiya, okusanhlamvu, kanye nokukhanya okufudumele kwe-amber ngemuva kwendawo yokwenza ubhiya ethokomele.
Chofoza noma uthephe isithombe ukuze uthole ulwazi olwengeziwe kanye nezixazululo eziphezulu.

Isikhathi sokushintshashintsha kanye nokwengeza: ukubaba, ukunambitheka, kanye nephunga

Ama-hop e-Mathon ahamba phambili njengama-hop ahlabayo kanye ne-aromatic contributors. Isikhathi sokwengeza ama-hop sibalulekile ekulawuleni ukubaba, ukunambitheka, kanye nokugcinwa kwamafutha aguquguqukayo. Ngezansi, sichaza amashejuli asebenzayo namasu okwenza ngcono isikhathi se-Mathon hop ku-kettle, i-whirlpool, kanye ne-fermenter.

Ukuze ubhake, sebenzisa iMathon kusenesikhathi ukuze usungule iphrofayili ye-IBU. Ukwengeza phakathi kwemizuzu engama-60-90 kunikeza ukubaba okuhlanzekile futhi kudinga isisindo esincane ngenxa yokusetshenziswa okuphezulu. Ukuze ulondoloze iphunga, sebenzisa i-hop engathandeki yokubhaka njengeMagnum noma iWarrior, ugcine iMathon ukuze ingezwe kamuva.

Dala ishejuli yokubilisa ehlanganisa uhlamvu. Sebenzisa isengezo semizuzu engama-60-90 ukuze uthole ukubaba okuyisisekelo. Engeza umthamo omncane emizuzwini eyi-15-20 ukuze uthole ukunambitheka kanye nephunga elimnandi. Le ndlela ikuvumela ukuthi ulungise ukubaba ngaphandle kokulahlekelwa amanothi athambile.

Izengezo ze-kettle kanye ne-whirlpool ezifike sekwephuzile zikhipha amafutha nge-isomerization encane. Faka ama-hops kusele imizuzu eyi-10-20 e-kettle ukuze uthuthukise ukunambitheka okuphakathi kokubilisa. Ukuze usebenze nge-whirlpool, pholile ku-170-180°F bese uyibeka imizuzu engama-20-60. Amazinga okushisa aphezulu asheshisa ukukhishwa kodwa anciphise ukugcinwa okuguqukayo, ngakho-ke qapha isikhathi sokuxhumana eduze.

Ukuthintana kwe-Whirlpool Mathon kwemizuzu engama-20-40 kuvame ukufika endaweni emnandi yokufika kwama-aromatics akhanyayo aphezulu ngaphandle kokuthwala imifino ngokweqile. Ukuze uthole ukukhipha okuphelele, zama imizuzu engama-40-60, bese upholisa ngokushesha. Sebenzisa ukuhlukaniswa kwe-trub okuthambile futhi ugweme ukubilisa kabusha i-wort ngemva kokufaka i-whirlpool ukuze ugcine amafutha engaphazamisekile.

I-Dry hopping Mathon ikhombisa amandla angempela ezinhlobo. Izikhathi ezivamile zokuthintana zisukela emahoreni angu-24-96, kuye ngomthamo kanye nokushisa. Ukuze uthole iphunga elizwakalayo, hlose amahora angu-48-72 ku-60-68°F. Ama-dry hops amafushane nafudumele athanda ukukhishwa kwamafutha ngokushesha, kuyilapho ukuthintana okubandayo isikhathi eside kunganikeza uhlamvu oluyindilinga.

Ukugxuma okumile okuhleliwe kwelula impilo yephunga futhi kunciphisa ukukhishwa kotshani. Hlukanisa inani eliphelele le-dry hop libe yizingxenye ezimbili noma ezintathu ezibekwe phakathi kokubilisa noma ukupholisa. Sebenzisa ukudluliselwa okuvaliwe, ukuhlanza i-CO2, kanye nokusabalalisa okuncane ukuze unciphise ukumuncwa komoya-mpilo ngesikhathi sokugxuma okumile eMathon.

• Sebenzisa iMathon ngemizuzu engama-60-90 ukuze ubhake kahle.
• Faka kumaminithi ayi-10-20 noma i-whirlpool ku-170-180°F ukuze uthole iphunga elimnandi.
• I-Whirlpool Mathon: Ukuthintana kwemizuzu engama-20-60; gwema ukushisa isikhathi eside.
• I-Dry hopping Mathon: amahora angu-24–96; amahora angu-48–72 ku-60–68°F ukuze uthole iphunga elimnandi kakhulu.
• Hlukanisa izithako ezomile bese unciphisa umoya-mpilo ngesikhathi sokudluliselwa.

Amasu okugxumagxuma ngokungemthetho ikakhulukazi ama-Mathon hops

Ukweqa i-mathon dry kudinga ukunemba ngesikhathi kanye nomthamo. Khetha inani ngokusekelwe kwisitayela sakho sokupheka kanye nosayizi wesitsha. Lawula isikhathi sokuxhumana kanye nezinga lokushisa ukuze uthuthukise amanothi e-citrus kanye nezimbali. Gwema ukunambitheka okuluhlaza okotshani.

Uma ukhetha inani le-dry hop le-Mathon, yenza lokho ngenhloso. Uma ukhetha i-batch engamalitha angu-5, cabanga ngalezi zinhlobo:

• Ukukhanya: 0.5–1.0 oz (14–28 g)
• Okuphakathi: 1.0–2.0 oz (28–57 g)
• Inzima: 2.0–4.0 oz (57–113 g)

Kumaqoqo amakhulu, khulisa ngokufanele. Amaqoqo ezentengiselwano angama-barrel ayi-10-15 azobona umehluko wokukhipha. Ama-pellet ngokuvamile anikeza ukukhishwa okunamandla kune-cones ephelele ngenxa yobuningi bawo.

Iziqondiso zobuningi ngosayizi weqembu

Ekwenzeni ubhiya bezentengiselwano, khulisa inani lobhiya basekhaya ngenani elikhulu. Bese wehlisa ngo-5–10% ukuze ubheke indawo engaphezulu kanye nokudluliselwa okungcono kwesisindo. Qapha imiphumela yakho ukuze uthuthukise inani lakho lokuphuza i-dry hopping ye-Mathon, uqinisekise iphunga elihambisanayo kanye nebhalansi.

Izindlela zokucwilisa ngokubandayo uma kuqhathaniswa nezindlela zokufudumeza i-dry hop

Ukucwilisa emanzini abandayo ku-1–4°C izinsuku ezingu-3–7 ukuze ukhiphe ama-aromatics athambile kancane. Le ndlela igcina amanothi e-citrus nezimbali ngenkathi inciphisa ukunambitheka kwemifino okuqinile.

Ukuze uthole iphunga elisheshayo nelinamandla, gxuma ngokufudumele okomile ku-50–68°F. Le ndlela ikhipha i-myrcene ngokushesha, ithuthukise ukunambitheka kwezithelo ne-resin. Kodwa-ke, gcina isikhathi sokuxhumana sifushane ukuze ugweme amanothi aluhlaza.

• Ama-cold soak hops: iphunga elimnandi, isikhathi eside, ingozi encane yokudla imifino.
• I-dry hop efudumele: ukuqoqwa kwephunga okusheshayo, ingozi enkulu uma ishiywe isikhathi eside kakhulu.

Ukunciphisa uhlamvu lwezitshalo nokugwema ukubola

Nciphisa ukuthintana okufudumele kube ngaphansi kwamahora angu-96. Sebenzisa izikhwama ze-hop, amakheji angenasici, noma izihlungi eziqondile ukuze uphathe amaqabunga futhi unciphise izinto eziqhekekile. Susa amathangi nge-CO2 ngaphambi nangemva kokufakwa kwe-hop. Nciphisa umoya-mpilo ongaphakathi ngesikhathi sokudluliselwa ukuze uvimbele ukubola.

Ukuze ulawule umswakama odayiswayo, cabanga ngokufaka i-silica gel fining noma i-centrifugation. Lezi zindlela zivimbela ukuthintana kwe-dry hop isikhathi eside, zigcine iphunga likaMathon hop likhanya futhi lisha.

Ukuhlanganisa ama-hop e-Mathon nezinye izinhlobo zama-hop

I-Mathon iyakhanya uma ihambisana nama-hops ahambisana nokunambitheka kwayo okukhanyayo, okunezithelo noma enezela ukujula kwe-resin. Sebenzisa izengezo ezihlanganisiwe kanye namanani alawulwayo ukuze ugcine uhlamvu lwe-hop olusha nolunezendlalelo. Ngezansi, sichaza umhlahlandlela wokuhlanganisa amanothi e-citrus, tropical, noma e-pine ne-Mathon ngaphandle kokuyinqoba.

Uma ufuna ubhiya obuphuma ezithelo, hlanganisa iMathon neCitra, iMosaic, iAmarillo, noma iNelson Sauvin. Faka iMathon phakathi nokupheka noma ku-whirlpool ukuze ulondoloze amanothi ayo ezimbali kanye ne-citrus. Hlanganisa neCitra noma iMosaic ku-whirlpool yamuva kanye nezithako ze-dry hop ukuze uthole iphunga elimnandi le-citrus tropical.

Kubhiya obudinga umgogodla we-resin, khetha iColumbus, iSimcoe, noma iChinook. Sebenzisa lokhu ikakhulukazi ekushiseni kokuqala noma enanini elincane le-whirlpool. Qinisekisa ukuthi ama-resin hops alandela iMathon, asekela amanothi ayo ezimbali nawasezindaweni ezishisayo kunokuba awanqobe.

Yakha amashejuli e-hop ahlukaniswe ngezingqimba ngokuhlukanisa izengezo kanye nezikhathi zokuxhumana ezihlukene. Isibonelo esilula:

• Ukubaba kwasekuqaleni: i-high-alpha engathathi hlangothi njenge-Magnum ukuze kube nokubaba okuhlanzekile.
• Ukubilisa okuphakathi: isengezo esincane se-Mathon ukuze kujule ukunambitheka.
• I-Whirlpool: I-Mathon kanye ne-Citra yokuphakamisa okunuka kamnandi.
• Ukuqhuma okomile: kuhlukaniswe phakathi kukaMathon noMosaic ngokuqhuma kokugcina okufushane.

Ukuthintana kwe-hop eyomile okungavamile kugcina amanothi aphezulu futhi kunciphisa ukunambitheka kotshani. Uma wenza i-Mathon hop blends, hlola amaqoqo amancane ukuze ulungise izilinganiso. Le ndlela yokwenza ngezandla iqinisekisa ukuhlanganisa i-hop njalo namaphrofayili e-citrus tropical kanye nabalingani be-hop abanomsoco abalinganiselayo kuyo yonke imisebenzi yokukhiqiza.

I-chemistry yamanzi kanye nokulungiswa kwe-mash uma usebenzisa i-Mathon

Ukwazi kahle izimo zamanzi ne-mash kubalulekile ekuboniseni ama-hops ebhiya lakho. Ngisho nezinguquko ezincane ku-pH ye-mash, okuqukethwe kwamaminerali, kanye nokushisa kungashintsha kakhulu ukukhanya kwe-hop, umuzwa womlomo, kanye nokubaba. Sebenzisa amathuluzi afana ne-Bru'n Water noma umbiko wamanzi othembekile ukuhlela izinguquko zakho ngaphambi kokwenza ubhiya.

Lwela i-mash pH ephakathi kuka-5.2 no-5.4 ukuze uthuthukise ukuguqulwa kwe-enzyme futhi ulondoloze ama-hop aromatics. Kungcono ukukala i-pH ekushiseni kwe-mash. Uma i-pH idlula u-5.4, sebenzisa i-lactic acid yezinga lokudla ukuze uyilungise. Ngakolunye uhlangothi, uma yehla ngaphansi kuka-5.2, engeza i-baking soda kancane bese uhlola kabusha.

Hlosa i-pH kabhiya eqediwe engu-4.2–4.5 ukuze ugqamise ukukhanya kwe-hop kanye nokunambitheka okuqinile. I-pH ephansi ilola ubumuncu futhi ithuthukise amanothi aphezulu e-hop ngaphandle kokwengeza ubulukhuni. Qapha i-pH ye-wort ngokunambitha kanye nokulinganisa okuqondile ukuze uthuthukise amaqoqo esikhathi esizayo.

Lungisa ibhalansi ye-calcium ne-sulfate ibe yi-chloride ukuze ufinyelele uhlamvu olufunwayo lwe-hop. Ukuze uthole ukuluma kwe-hop okuqinile, khulisa amazinga e-sulfate ne-calcium. Indawo enhle yokuqala ama-ales e-hop-forward yi-150–300 ppm sulfate ene-50–100 ppm chloride. Sebenzisa i-gypsum ne-Epsom ukuze uphakamise amazinga e-sulfate.

Kubhiya obusebenzisa i-malt-forward noma izitayela zaseNew England, khetha ibhalansi ephezulu ye-chloride ukuze uthuthukise umzimba nokugcwala. Hlosa ukwandisa i-chloride kune-sulfate ukuze uthuthukise umuzwa womlomo futhi uthambise ama-aromatics e-hop. Faka i-calcium chloride ukuze wandise i-chloride ngaphandle kokukhulisa i-alkalinity ngokweqile.

• Bheka umbiko wakho wamanzi bese ufaka i-gypsum, i-calcium chloride, noma i-Epsom uma kudingeka.
• Qondanisa ibhalansi yesilinganiso se-sulfate chloride hops ehambisana nesitayela: i-sulfate-dominant kuma-IPA aqinile, i-chloride-rich kuma-ales athambile athambile athambile.
• Qaphela ubulukhuni kanye ne-alkalinity ephelele; sebenzisa amanzi abuyela emuva uma kudingeka ukulungiswa kabusha okukhulu.

Izinga lokushisa le-mash liyisihluthulelo ekulawuleni ukubila kanye nomzimba. Sebenzisa ama-148–150°F ukuze uthole i-wort ebila kakhudlwana kanye nokuphela okomile okugcizelela ukuluma kwe-hop. Lolu hlu lufanelekile ekuthuthukiseni amandla e-hop ngaphandle kokwengeza ubumnandi.

Khuphula izinga lokushisa le-mash libe ngu-152–156°F ukuze umzimba ugcwale futhi umlomo uqine, okulungele ubhiya obufana ne-NEIPA. Izinga lokushisa elifudumele le-mash linciphisa ukubaba ngenkathi ligqamisa ubumnandi obunephunga elimnandi.

Qondanisa izinga lokushisa le-mash nephrofayili kabhiya oyifunayo. Ukuze uthole i-IPA elumayo neqinile, khetha izinga lokushisa eliphansi le-mash. Ukuze uthole uhlamvu oluthambile, oluyindilinga olusekela uhlamvu lwe-haze kanye ne-hop emnandi, khetha izinga lokushisa eliphezulu le-mash.

Ukuphathwa kokubilisa ukuze kulondolozwe umlingiswa we-Mathon hop

Ukuphatha ukubilisa kanye nokuphathwa ngemva kokubilisa kuthinta kakhulu ukulondolozwa kwephunga le-hop. Ukugcina ukulawula izinga lokushisa okunembile, ukwenza i-dry hop ngesikhathi esifanele, kanye nokulungisa kahle kubalulekile. Lezi zinyathelo ziqinisekisa ukugcinwa kwama-Maton hop acwebezelayo, izimbali, kanye namanothi ezinongo.

Amazinga okushisa okuvutshelwa kanye nempilo yemvubelo

Ukuqala ngemvubelo enempilo nokugcina izinga lokushisa lokubilisa elihlala likhona kubalulekile. Ukuze uthole i-ale ehlanzekile, hlose u-64–68°F ngezinhlobo ezifana ne-Wyeast 1056 noma i-White Labs WLP001. Ukuze uthole amaphrofayili ezithelo, u-69–72°F uyafaneleka, kodwa qaphela ama-ester angafihla ama-nuances e-hop. Ama-Lager adinga u-48–55°F ukuze alondoloze amafutha e-hop athambile.

Ukufakwa komoya-mpilo okufanele kanye nokwengezwa kwezakhamzimba zemvubelo kubalulekile ukuze kugwenywe ukunambitheka okungafanele. Sebenzisa ukuvuleka kwekhanda okuvulekile noma ukujikeleza kancane ngesikhathi sokubilisa kwasekuqaleni ukuze uvikele ama-compounds ephunga.

Isikhathi sokwengeza i-dry hop maqondana nokubilisa

Ukubeka isikhathi sokudla kwakho i-dry hopping kubalulekile ekufezeni izinhloso zakho zokunambitheka. Ukwengeza ama-hops ngesikhathi se-high krausen kungavula ukuthela okufana ne-thiol kanye nokuguquguquka okusha ngokuguqulwa kwe-bio.

Ukuze ulondoloze ama-aromatics amasha e-hop, sebenzisa i-dry hop ngemuva kokubilisa. Le ndlela ibamba amafutha aguquguqukayo anokuxhumana okuncane kwemvubelo. Zombili izindlela zingasebenza kahle nge-Mathon, uma nje uhlela ngokucophelela isikhathi sokuxhumana kanye nesisindo se-hop.

• Ukuguqulwa kwe-bio: engeza ngesikhathi sokubilisa okusebenzayo; lindela amanothi ezithelo agcwele ungqimba, avutshiwe.
• Ngemuva kokubilisa: engeza ngemva kokuphela komsebenzi oyinhloko; lindela iphunga elihlanzekile nelikhanyayo.
• Nciphisa ukuthintana isikhathi eside izinsuku eziyi-7 ukuze unciphise isimo sezitshalo kanye nengozi yokubola.

Ukulungisa isimo sezulu, ukubanda, kanye nokupakisha ukuze kugcinwe iphunga elimnandi

Ngemva kokugxumagxuma okomile, beka ubhiya esimweni sokuthi uvumele izinhlayiya zihlale. Bese kuba nokushisa okubandayo okuphakathi kuka-32–40°F amahora angu-24–72 ukuze kususwe udoti we-trub kanye ne-hop. Ukugxumagxuma okubandayo kunciphisa kakhulu umswakama futhi kulondoloza uwoyela oshintshashintshayo ngokuwuvimba ebhiyani elibandayo.

Nciphisa ukuvezwa komoya-mpilo ngesikhathi sokudluliselwa futhi usebenzise i-CO2 purging uma uyibeka ethangini elikhanyayo noma ephaketheni. Paka ngokushesha ngemva kokuthintana ne-dry hop ukuze kulondolozwe isikhathi sokuphelelwa yisikhathi kwe-hop.

• Sebenzisa amathini noma amabhodlela agcwele umoya-mpilo omncane bese ucabanga ngezivalo zokususa umoya-mpilo isikhathi eside.
• Qondanisa isikhala esincane sekhanda noma uhlanze nge-CO2 ngaphambi kokuvala ukuze uvikele ama-aromatics athambile.
• Gcina ubhiya oqediwe ubanda futhi kude nokukhanya ukuze ulondoloze isimilo sama-hops e-Mathon.

Izindlela ezinhle kakhulu zokuthola, ukugcina, kanye nokuvuselela

Ukuqinisekisa ama-hop e-Mathon athembekile nokugcina ubusha bawo buncike edumeleni labaphakeli kanye nendlela yokugcina. Abapheki bebhiya e-United States kufanele bakhethe abathengisi abanezinqubo zokuphatha ezicacile kanye nama-COA amanje ukuze bathole ama-alpha acid kanye nokuqukethwe kwamafutha. Kubalulekile ukuthenga ama-hop e-US kubasabalalisi abaziwayo abaqinisekisa ukulawulwa kwe-cold chain. Lokhu kuvikela iphunga nokubaba kwama-hop.

• Ukuze uthole ama-hop e-Mathon asezingeni eliphezulu e-United States, funa abahlinzeki nabasabalalisi be-hop asebekhulile. Izinketho zifaka phakathi i-Yakima Chief Hops, i-Hopsdirect, i-Farmhouse Hops, i-King Boiler Hop Farm, abathengisi be-hop besifunda, izitolo ezidumile zotshwala basekhaya, kanye nabathengisi abakhethekile abaku-inthanethi.
• Uma uhlola abahlinzeki be-Mathon hop, qinisekisa izitifiketi zokuhlaziywa kwamazinga e-alpha acid kanye namafutha. Qinisekisa ukuthi umthengisi usebenzisa ukuthunyelwa okufrijiwe kanye nendawo yokugcina ebandayo ebhalwe phansi.

Ukugcina kahle kuyisihluthulelo sokugcina ama-aromatics athambile. Landela imikhuba emihle yokugcina ama-hop ukuze ugcine ubuqotho bamafutha nokubaba. Phatha ama-hop amasha njengemikhiqizo ebolayo, unciphise ukuchayeka ku-oxygen nokukhanya.

• Ukugcina okubandayo kanye nokulawula i-vacuum/oxygen: gcina ama-hops avaliwe nge-vacuum noma ahlanjululwe nge-nitrogen ezikhwameni ze-foil ku-32–40°F (0–4°C) isikhathi esifushane. Ukuze ugcine isikhathi eside, dlulisela izikhwama ezivaliwe esiqandisini ku-0°F (-18°C).
• Uma upakisha kabusha, sebenzisa izifutho zomoya-mpilo futhi unciphise imvamisa yokuvula izikhwama. Gcina ama-hops ezindaweni ezimnyama ukuze uvimbele ukubola okubangelwa yi-UV.

Ukuhlonza ama-hop asebekhulile noma awonakele kubalulekile ukuze kugwenywe ukunambitheka okungekuhle. Hlanganisa ukuhlolwa kwezinzwa nedatha yelabhorethri. Izinkomba zokusha kwe-hop zibalulekile ekwenzeni izinqumo mayelana nokusebenzisa noma ukushintsha isitokwe.

• Izinkomba zokuzwa: funa ukulahleka kwamanothi e-citrus akhanyayo noma ezimbali, iphunga elifana notshani noma eliyiphepha, i-resin ethulile noma amanothi aphezulu asezindaweni ezishisayo, kanye nokuvela kwezinhlamvu zekhadibhodi noma ezomile.
• Izinkomba zokuhlaziya: ukufundwa okuphansi kwe-alpha acid ku-COA yomhlinzeki uma kuqhathaniswa namanani okuqala, kanye nokwehla kwamazinga kawoyela lapho kuhlolwa.
• Icebiso eliwusizo: sebenzisa isiphuzo esincane esisheshayo uma ungabaza. Ukuze usebenzise iphunga elimnandi, shintsha ama-hops amadala kunesizini eyodwa yokukhula ukuze ulondoloze uhlamvu olulindelekile.

Izindlela zokupheka zokukhulisa: kusukela ekwenzeni ubhiya wasekhaya kuya kumaqoqo amancane okuhweba

Ukwandisa iresiphi ye-Mathon kusuka eketheni elingamagaloni angu-5 kuya ohlelweni lokuhlola lwe-1 bbl kungaphezu nje kokuphindaphinda izinombolo. Lo mhlahlandlela uzokuqondisa ngezibalo, izinguquko zenqubo, kanye nesabelomali sokukhulisa izindlela zokupheka ze-Mathon zamaqoqo amancane ezentengiselwano.

Okokuqala, gxila ekubaleni kokulinganisa i-hop. Guqula amavolumu: Ibhareli eli-1 lilingana namagalani angu-31. Ngakho-ke, iresiphi engamalitha angu-5 ephindwe ngo-6.2 ilingana nevolumu yebhetshi eliqondiwe. Faka iresiphi yakho kusofthiwe efana ne-Brewfather noma i-BeerSmith. Bese, buyekeza okokufaka nge-COA ekhethekile yama-Mathon hops. Khumbula, ama-pellet asebenza kahle kakhulu ngesisindo izikhathi ezingu-1.05–1.15 kunezikhoni eziphelele.

• Lungisa ukusetshenziswa kwesimo se-kettle. Ama-kettle abanzi kanye nokuxhumana okude kwama-billi kwandisa ukusebenza kahle kokubilisa.
• Cabanga ngezinguquko ze-whirlpool kanye ne-hop-back. Ukusebenza kahle kwe-whirlpool kuyahlukahluka kuye ngobukhulu be-hop kanye nesimo somkhumbi.
• Bala kabusha ama-IBU usebenzisa ama-alpha acid alinganisiwe avela kumhlinzeki we-COA esikhundleni sezilinganiso ezicatshangelwayo.

Ukubala inani le-hop kanye nokusetshenziswa kwayo ngezinga

Sebenzisa izibalo zokukala i-hop nge-batch ngayinye kanye ne-keg ngayinye. Sebenzisa i-IBU target × batch size ÷ (i-alpha fraction × use) ukuze ulinganisele ama-hop grams. Isibonelo, ukuze ufinyelele ama-IBU angu-40 ku-1 bbl nge-Mathon ekusetshenzisweni kwe-alpha engu-10% kanye no-25%: amagremu = (40 × 31 × 1.0) ÷ (1000 × 0.10 × 0.25). Qinisekisa imiphumela ngesofthiwe bese ulungisa i-pellet boost.

Khumbula ukulahlekelwa ukumuncwa kwe-trub kanye ne-hop. Ukusetshenziswa kwe-hop kwezentengiselwano kuhlukile kunokwezinombolo ze-homebrew. Landelela amandla angempela adonsela phansi ngemva kokubilisa bese ulinganisa ama-IBU uma kungenzeka ukuze uthuthukise i-multiplier yakho yeziphuzo zesikhathi esizayo.

Ukuhlanzeka kanye nezinguquko zenqubo lapho kukhuliswa

Ukulinganisa kuletha imishini kanye nezingozi zamagciwane. Faka i-closed-loop dry hop dosing ukuze unciphise ukuthathwa komoya-mpilo. Izinhlelo zokulinganisa i-hop ezizenzakalelayo zehlisa amaphutha abantu futhi zigcine isikhathi sinembile kuzo zonke izinhlobo.

• Sebenzisa ama-hop backs noma ama-centrifuge ukususa izinto eziqinile ngaphambi kokubilisa lapho ukucaca kanye nokuqina kweshelufu kubalulekile.
• Qinisekisa ukuthi izinqubo ze-CIP zimboza zonke izindawo zokuthintana kwe-hop. Ama-hop ashiya amafutha asekela ama-biofilm uma engahlanzwanga kahle.
• Qinisekisa izivalo, ukusebenza kwe-valve, kanye nokuhlunga ukuze ugweme ukungcola kanye nokunambitheka okungekuhle lapho ushintsha kusuka ekuhlolweni kuya ekukhiqizweni.

Ukucatshangelwa kwezindleko kanye nokuphathwa kwenzuzo

Izinhlobo ezintsha ezifana neMathon zingakhuphula izindleko zokufaka. Bala izindleko zama-hop eMathon ngomgqomo ngokuhlanganisa intengo yokuthenga i-hop, imithwalo, i-pellet vs. ukulungiswa kwesisindo esiphelele, kanye nokulahlekelwa okulindelekile ku-trub. Hlukanisa izindleko ze-hop eziphelele ngamabhareli akhiqizwe ukuze uthole izindleko ze-hop ngayinye.

Hlela ukushintshashintsha kwe-alpha acid. Thenga usebenzisa izinkontileka eziqhutshwa yi-COA bese ucabanga ngokuxuba okuningi ukuze ufinyelele ukubaba okuqondiwe ngaphandle kokusebenzisa imali eningi. Landelela izilinganiso zesivuno: ukukhishwa kwe-batch-to-batch, ukulahlekelwa kwe-trub, kanye nokugcinwa kokubilisa ukuze uthuthukise imingcele.

• Isabelomali sempahla egciniwe. Ukushintshashintsha kwempahla kanye nokuvuna kuthinta ukutholakala kanye namanani e-Mathon.
• Sebenzisa ukuhlolwa kwezindlela zokupheka zeMathon ukuze ulinganise ukusetshenziswa kwe-hop yokuhweba ngokwesayensi ngaphambi kokuthenga izinto ezinkulu.
• Gcina ispredishithi noma ukungena kwe-ERP kubhalwe phansi ama-COA, amazinga okusetshenziswa, kanye nezindleko zangempela ukuze uthuthukise izinqumo zokuthenga zesikhathi esizayo.

Isiphetho

Isiphetho se-Mathon hops: I-Mathon inikeza iphrofayili ehlukahlukene yephunga elimnandi, equkethe amanothi e-citrus, ezimbali, kanye nezinongo. Ilungele ama-IPA e-hop-forward, ama-saisons, ngisho nama-lager athambile uma isetshenziswa ngokucophelela. Impumelelo incike ekuqapheni ama-alpha nama-beta acid, ukuqonda amafutha e-hop, kanye nokugcina ama-hop emisha ngesikhathi sokugcina ebanda.

Uma upheka ngama-hops e-Mathon, isikhathi kanye nobuchwepheshe kubalulekile. Beka phambili izithako ze-late-kettle kanye ne-whirlpool. Hlola izikhathi zokufaka i-dry hopping ukuze uvimbele ukunambitheka kwemifino. Lungisa i-chemistry yamanzi ukuze uthole ukukhanya futhi uphathe ukubilisa kanye nempilo yemvubelo ukuze kulondolozwe amaphunga.

Isifinyezo sokwenziwa kwe-Mathon: qala ngeqoqo elincane. Oda inqwaba yokuhlolwa kumhlinzeki othembekile wase-US bese ubuyekeza i-COA. Bilisa i-single-hop noma i-two-hop pilot elula. Bhala phansi okutholakele, lungisa amazinga e-hop kanye namashejuli njengoba kudingeka, bese ukhulisa kuphela ngemva kokuqinisekisa ukunambitheka okufunayo. Sebenzisa isivikelo se-vacuum noma i-inert-gas kanye nendawo yokugcina ebandayo ukuze ulondoloze izimfanelo zephunga likaMathon zeziphuzo zesikhathi esizayo.

Imibuzo Evame Ukubuzwa

Ayini ama-Mathon hop futhi avelaphi?

I-Mathon uhlobo lwe-hop lwesimanje olufuywa eYurophu. Lwakhiwe ngenxa yokumelana nezifo kanye nephunga eliyingqayizivele. Manje, abenzi bokwenza ubhiya base-US banesithakazelo kuma-citrus nama-flower species alo. Hlola njalo i-COA yomhlinzeki ukuthola imininingwane ethile.

Yiziphi izici zokunambitheka nephunga engingalindela kuMathon?

I-Mathon inikeza amanothi e-citrus akhanyayo, ezimbali, kanye nezinongo. Ukwengezwa kwamathumba okuqala kuletha ukubaba okwengeziwe. Ukwengezwa kwe-citrus kanye ne-dry hopping kugcina amafutha e-citrus kanye nezimbali.

Iyini ibanga elijwayelekile le-alpha acid leMathon futhi kufanele ngilusebenzise kanjani lolo lwazi?

Uhla lwe-alpha acid lukaMathon lucishe lube ngu-6–12%. Sebenzisa i-COA yomthengisi wakho ukuze uhlele kahle. Ama-alpha acid aphezulu asho ukuthi kudingeka i-hop mass encane ukuze kube nokubaba. Okuqukethwe uwoyela kuyisihluthulelo sephunga elimnandi.

Ngingahlela kanjani ukungezwa kwe-Mathon hop ukuze ngithole iphunga elimnandi nelibabayo?

Sebenzisa izithako zokuqala ukuze uthole ukubaba. Bhukha i-Mathon ukuze uthole i-late-kettle, i-whirlpool, kanye ne-dry hopping ukuze ubambe amafutha. Ukuhlanganisa ne-neutral bittering hop kulondoloza iphunga layo.

Yimaphi amanani kanye namasu e-dry hop asebenza kahle ne-Mathon eqoqweni elingama-gallon angu-5?

Ukuze uthole inqwaba engamalitha angu-5, sebenzisa ama-ounces angu-0.5–4.0 e-Mathon. Ama-hops owomile ahlukaniswe ngezigaba noma ahlukaniswe ngezigaba andisa ubusha. Faka i-hop eyomile ebandayo noma efudumele ukuze ukhiphe amafutha.

Yiziphi izinhlobo zobhiya ezibonisa kangcono ama-hops e-Mathon?

I-Mathon inhle kakhulu ngezitayela ze-hop-forward njenge-American IPAs kanye ne-pale ales. Iphinde ihambisane ne-Belgian ales kanye ne-saisons. Yisebenzise kuma-light lagers ukuze uthole i-citrus lift.

Yimaphi ama-base malt, ama-adjuncts, kanye nezinhlobo zemvubelo ezihambisana kahle ne-Mathon?

Sebenzisa ama-malt anombala okhanyayo ongalingani ukuze ubonise i-Mathon. Kuma-NEIPA, engeza ama-oats noma ama-Carapils. Imvubelo: izinhlobo zaseMelika ezihlanzekile ukuze kube msulwa, iLondon/Conan ukuze kube nezithelo ezinhle, kanye ne-saison ukuze kube nezinongo.

I-chemistry yamanzi ithinta kanjani indlela ama-Mathon hop abonwa ngayo?

Hlanganisa i-pH engu-5.2–5.4 kanye ne-pH yokugcina yobhiya engu-4.2–4.5 ukuze uthole ukukhanya kwe-hop. Ukuze uthole uhlamvu lwe-hop oluqinile, khulisa i-sulfate. Sebenzisa i-gypsum ne-calcium chloride ngokuhlakanipha.

Ngingawagcina kanjani ama-hops e-Mathon ukuze ngilondoloze iphunga namafutha?

Gcina ama-hops ebanda futhi angenawo umoya-mpilo. Izikhwama ezivalwe nge-vacuum noma ezihlanjululwe nge-nitrogen ekulahlekeni kancane kukawoyela okungu-32–40°F. Ziqandise ukuze zigcinwe isikhathi eside.

Ngingazi kanjani ukuthi ama-Mathon hop asehlile futhi awasafanele ukusetshenziswa ngephunga elimnandi?

Ama-hop awonakele alahlekelwa amanothi e-citrus kanye nezimbali, anephunga elifana ne-hay. Ngokwezibalo, abonisa ama-alpha acid aphansi kanye namafutha ancishisiwe. Gwema ama-hop amadala ukuze uthole ubhiya ozwela iphunga elimnandi.

Ziyini amazinga okusetshenziswa okusebenzayo kwe-Mathon kubhiya basekhaya uma kuqhathaniswa nobhiya bezentengiselwano?

Ukusetshenziswa kokubilisa ikettle yokupheka ekhaya kungu-20–30%. Ama-pellet akhiqiza ukusetshenziswa okuphezulu kancane kuneqabunga lonke. Imikhumbi yezentengiselwano idinga ukukalwa kwesofthiwe ngenxa ye-geometry kanye nokusebenza kahle kwe-whirlpool.

Ngingayisebenzisa kanjani i-dry hopping ngesikhathi sokubilisa okusebenzayo uma kuqhathaniswa ne-post-fermentation nge-Mathon?

Faka ngesikhathi se-krausen ephezulu ukuze uthole ubunzima obufana ne-thiol noma ngemva kokubilisa ukuze uthole amafutha amasha e-citrus kanye nezimbali. Khetha ngokusekelwe kuphrofayili yokunambitheka oyifunayo bese ulawula ukuchayeka komoya-mpilo.

Yikuphi ukuhlanganiswa kwe-hop okusebenza kahle kakhulu ne-Mathon kumaphrofayili anezingqimba?

Hlanganisa i-Mathon ne-Citra, i-Mosaic, i-Amarillo, noma i-Nelson Sauvin ukuze uthole izingqimba ze-citrus/tropical. Sebenzisa i-Columbus, i-Simcoe, noma i-Chinook ukuze uthole umgogodla we-resinous. Isheduli yesampula ifaka phakathi i-neutral bittering hop, i-mid-boil Mathon, i-whirlpool Mathon + Citra, kanye ne-split dry hop Mathon + Mosaic.

Ngingalinganisa kanjani ukusetshenziswa kwe-Mathon hop kusukela ku-batch engamalitha angu-5 kuya ku-batch yokuthengisa engamabhareli angu-10-15?

Kala ngevolumu bese ulungisa i-geometry ye-kettle kanye nokusebenza kahle kwe-whirlpool. Sebenzisa isofthiwe yokupheka noma amaspredishithi nomhlinzeki we-COA. Cabanga ngezinhlelo zokulinganisa ama-hop, ama-hop backs, kanye nezinhlelo ze-dry-hop ezivaliwe zokusebenza kwezentengiselwano.

Abenzi bobhiya base-US bangazithengaphi i-Mathon hop esezingeni eliphezulu futhi yini okufanele bayihlole lapho bethenga?

Thenga kubahlinzeki abathembekile njengeYakima Chief Hops, iHopsDirect, noma abathengisi be-hop abakhethekile. Hlola i-COA yomhlinzeki ukuze uthole okuqukethwe yi-alpha acid kanye namafutha, qinisekisa ukuphathwa kwe-cold chain, bese uqinisekisa ukupakishwa. Kwabashayeli bezindiza abancane, cela amasampula ezindawo ukuze uhlole ukusebenza kwezinzwa.

Yiziphi izinguquko zokuhlanzeka kanye nezinqubo okufanele abapheki bobhiya abancane bezentengiselwano bazicabangele lapho besebenza nama-Mathon hops ngobukhulu?

Sebenzisa imithamo evaliwe kanye nokudluliselwa okuhlanzwe yi-CO2 ukuze unciphise ukuthathwa komoya-mpilo. Sebenzisa ukuzenzekela kokulinganisa i-hop, ama-hop backs noma ama-centrifuge ukususa okuqinile, kanye nezinqubo eziqinile ze-CIP kuzo zonke izinto zokuthintana ne-hop. Qapha ukuguquguquka kwe-alpha acid bese uhlanganisa ama-COA ukuze ugcine umunyu nephunga elifanayo kuzo zonke izinhlobo.

Nginganciphisa kanjani uhlamvu lwezitshalo kanye ne-oxidation ngesikhathi sokuxuba imifino nge-dry hopping ne-Mathon?

Nciphisa isikhathi sokuxhumana emazingeni okushisa afudumele, sebenzisa izithasiselo ezihlukanisiwe, bese ucabanga ngezindlela zokucwilisa emakhazeni ukuze ukhiphe kancane. Sebenzisa izikhwama ze-hop noma izihlungi ukuze unciphise ukukhululwa kwezinhlayiya bese uhlanza imithambo nge-CO2 ngaphambi nangemva kokudonsa okomile. Nciphisa i-oxygen evulekile ngesikhathi sokudlulisa bese upakisha ngaphansi kwe-CO2 ukuze ulondoloze iphunga eliguquguqukayo.

Yiziphi izindleko okufanele uzicabangele uma usebenzisa i-hop entsha efana ne-Mathon ekukhiqizweni kwezentengiselwano?

Bala izindleko eziphezulu ze-hop eluhlaza, ama-premium okuthutha kanye ne-cold-chain, umehluko we-pellet vs. amanani aphelele, kanye nokulahlekelwa yi-hop ku-trub. Bala izindleko ze-hop ngebhereli ngalinye usebenzisa amanani wamanje we-COA kanye nokusetshenziswa okulindelekile. Hlela ukuhlukahluka kwe-batch-to-batch bese ucabanga ngokuxuba noma ukuhambisa izinkontileka nabaphakeli ukuze uzinzise izindleko kanye nokunikezwa.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ama-Hops e-Beer Brewing: Chinook
• Ama-Hops e-Beer Brewing: Crystal
• Ama-Hops ku-Beer Brewing: I-Brambling