Ukwenza Ubhiya nge-Brown Malt

Okuthathwayo Okubalulekile

• Ukusebenzisa i-malt ensundu ekwenzeni utshwala kwethula ama-nutty nama-flavour athosiwe.
• I-Brown malt inemisebenzi eminingi futhi ingasetshenziswa ezitayeleni ezihlukene zikabhiya.
• Iphrofayili yokunambitheka kwe-malt ihlanganisa nokusikisela kwekhofi noshokoledi olula.
• Ukwenza utshwala nge-malt ensundu kungengeza ubunkimbinkimbi kubhiya wakho.
• Kuyisinqumo esihle sabaphisi botshwala abafuna ukwakha obhiya abahlukile.

Ukuqonda Isimilo Esiyingqayizivele sikaBrown Malt

I-Brown malt i-malt ekhethekile eletha umlingiswa ocebile, oyinkimbinkimbi kubhiya. Iphrofayili yayo yokunambitheka imakwa ngamanothi, amanothi athosiwe, namacebo ekhofi noshokoledi. Lokhu kwenza kube intandokazi phakathi kwabaphisi botshwala.

Iphunga le-malt ensundu lihlukile, linephunga elimnandi, elimuncu njengesinkwa esisanda kubhakwa. Leli phunga livela enqubweni ye-malting, egazinga i-malt ukuze ikhulise ukunambitheka kwayo.

Iphrofayili ye-flavour ye-brown malt ihlanganisa izingxenye ezimbalwa ezibalulekile:

• Ama-nutty flavour, anezela ukujula nokuba yinkimbinkimbi kubhiya
• Amanothi athosiwe, ahlinzeka ngento efudumele, eduduzayo
• Amacebiso ekhofi noshokoledi, okwengeza ukuthungwa okucebile, okuthambile kukunambitheka kukabhiya

Ukuqonda umlingiswa ohlukile we-brown malt kubalulekile kubaphisi botshwala abahlose ukukhulisa ukusetshenziswa kwayo. Ukuqaphela iphrofayili yayo yokunambitheka kanye nephunga elimnandi kuvumela abaphisi botshwala ukuba benze obhiya abahlukahlukene, abayinkimbinkimbi. Lab’ obhiya bagqamisa izimfanelo ezinhle kakhulu ze-malt ensundu.

Ukubaluleka Okungokomlando kwe-Brown Malt ku-Brewing

I-Brown malt ibilokhu iyisisekelo sokuphisa utshwala eBrithani amakhulu eminyaka. I-flavour yayo eyinkimbinkimbi ichaze abathwali kanye nama-stout, izitayela ezimbili ezigxilile esikweni laseBrithani. Ukunambitheka okucebile kwalesi sithako kube yisici esiphawulekayo emhlabeni wokuphisa.

Ngaphandle kokunambitheka kwayo, ukubaluleka komlando kwe-malt ensundu kudlulela endimeni yayo ekubumbeni izitayela zikabhiya wendabuko. Ukusetshenziswa kwayo lapho kugaywa utshwala kwaqala esikhathini lapho izindlela zokuvundisa zaziyinsakavukela. Abaphisi botshwala babe sebethembela enqubweni ye-malting ukuze bathole ukunambitheka ababekufisa.

Inqubo ye-malting igcwalisa i-malt ensundu ngamantongomane ahlukile kanye nama-flavour athosiwe. Lezi zici ziye zaziswa ngabaphisi botshwala amakhulu eminyaka. Le nqubo ihilela ukushisa ibhali emazingeni okushisa aphezulu, okuholela embala kanye nokunambitha okufunayo.

Izitayela zomlando zikabhiya ezizuze ku-brown malt zifaka:

• Abathwali
• Ama-Stouts
• Ama-ales aseBrithani

Lezi zitayela azibalulekile nje kuphela emlandweni wokwenza utshwala waseBrithani kodwa futhi zibe nomthelela ekuvuthweni komhlaba wonke. Ukusetshenziswa kwe-malt ensundu kulezi zitayela kube nomthelela ekunambithekeni kwazo okuyingqayizivele. Lokhu kuqinise isimo sazo njengakudala emhlabeni kabhiya.

Namuhla, i-malt ensundu isalokhu iyisithako esiyinhloko ezitayeleni ezihlukahlukene zikabhiya. Kusukela kuma-ales omdabu waseBrithani kuya kubhiya besimanje baseMelika, ukusebenzisana kwawo okuhlukahlukene kanye nokunambitheka okucebile kubaluleke kakhulu. Abadayisi bawusebenzisela ukwakha obhiya abayinkimbinkimbi, abahlukahlukene.

Kafushane, ukubaluleka komlando kwe-malt ensundu ekukhiqizeni utshwala kujulile. Kube nesandla ekuthuthukisweni kwezitayela zikabhiya waseBrithani. Ukubaluleka kwayo okuhlala njalo ekukhiqizeni utshwala besimanje kuyabonakala, ngenxa yokunambitheka kwayo okucebile nokuhlukahluka. Kuhlala kuyinsakavukela ezimbonini zotshwala emhlabeni jikelele.

Ikhiqizwa kanjani i-Brown Malt

Ukuze bakhe i-malt ensundu, abaphisi bebhali ye-malt bese bayayigazinga ukuze bathole ukunambitheka okuphelele. Inqubo ye-malting iqala ngokucwilisa ibhali emanzini, kuqalise ukuhluma. Lesi sinyathelo sibalulekile njengoba senza kusebenze ama-enzyme ahlukanisa izinhlanganisela eziyinkimbinkimbi zebhali zibe lula.

Ngemva kokuhluma, ibhali yomiswa kuhhavini noma ngomoya oshisayo ukuze kunqandwe ukuhluma. Lokhu komiswa kwenziwa ngokunemba ukuze kugcinwe ama-enzyme esebenza kanye nama-flavour precursors athuthukayo. Khona-ke i-malt iyosiwa emazingeni ahlukahlukene ukuze kutholwe ukunambitheka kwe-malt ensundu okuhlukile. Lokhu kunambitheka kuhlanganisa amanothi amantongomane, ithosi, kanye nethinjana likashokoledi.

Isigaba sokugazinga sibalulekile ekwenzeni i-malt ensundu. Kubandakanya ukushisisa i-malt emazingeni okushisa aphezulu ukuze kuqalise ukusabela kwe-Maillard. Lokhu kusabela kwamakhemikhali phakathi kwama-amino acid kanye nokunciphisa ushukela kudala ama-flavour compounds amasha futhi kwenza i-malt ibe nsundu. Izinga lokugazinga lingashintshwa, okuvumela abaphisi botshwala balungise ukunambitheka kwe-malt.

Izinyathelo zokwenza i-malt ensundu zichazwe ngezansi:

• Ukucwilisa ibhali emanzini ukuze uqale ukuhluma
• Ukomisa ibhali elimile ukumisa ukuhluma
• Ukugazinga i-malt eyomisiwe ukuze uthole ukunambitheka nombala okufunayo

Ngokuphatha izinyathelo ze-malting nezokugazinga, abaphisi botshwala bangakwazi ukwenza i-malt ensundu enokunambitheka okufanayo nokuhlukile. Lokhu kunambitheka kuthuthukisa isimilo sikabhiya wabo.

Ukubunjwa Kwamakhemikhali Nezakhiwo

I-malt ensundu igqama ngenxa yokwakheka kwayo kwamakhemikhali okuyinkimbinkimbi, okuhlanganisa nezinhlobonhlobo zezinhlanganisela zokunambitheka. Igcwele izakhamzimba ezifana namaprotheni, ama-carbohydrates, kanye ne-fiber, okuyenza ibe isithako esibalulekile kubaphisi botshwala. Ukusebenzisana kwalezi zinhlanganisela kubangela ukunambitheka okuyingqayizivele namaphunga e-malt ensundu, njengekhofi, ushokoledi, namanothi amantongomane.

Inqubo ye-malting ithonya kakhulu ukwakheka kwamakhemikhali ensundu. Phakathi nale nqubo, okusanhlamvu kuyahluma ngaphambi kokuba komiswe. Lesi sinyathelo senza kusebenze ama-enzyme ahlukanisa ama-molecule ayinkimbinkimbi okusanhlamvu abe amafomu alula. Khona-ke i-malt iba noshukela ovutshelwayo, ama-amino acid, nezinye izakhi ezibalulekile ekukhuleni nasekuvubeleni kwemvubelo.

Izithako ze-flavour kwi-malt ensundu zombili zihlukene futhi ziyinkimbinkimbi, zengeza isimilo sayo esihlukile. Lezi zinhlanganisela zihlanganisa ama-melanoidins, akhiwa ngesikhathi sokuvuthwa nokuphiswa, okuyimbangela yokucebile, ukunambitheka kwe-malt. Ezinye izinhlanganisela zineqhaza ephunga likabhiya ngama-molecule aguquguqukayo.

Iphrofayili yomsoco ye-Brown malt, namaprotheni ayo, ama-carbohydrate, kanye ne-fiber, iyenza ibe isithako esinomsoco. Abaphisi botshwala bangasebenzisa lokhu ukuze benze obhiya abanambitheka eyinkimbinkimbi kanye nezinzuzo ezithile zokudla okunomsoco.

Ukuqhathanisa i-Brown Malt nezinye i-Dark Malts

Kubaphisi botshwala abahlose ukujulisa obhiya babo, ukubamba ukunambitheka okuyingqayizivele kwe-malt ensundu, i-chocolate malt, ne-malt emnyama kubalulekile. Lezi zimila, nakuba zihlukaniswa njengezimnyama, ngasinye sinezela izimfanelo ezihlukile ekuvuthweni.

I-Brown malt ibungazwa ngamantongomane ayo, amanothi athosiwe, anothisa izinhlobonhlobo zezitayela zikabhiya. I-chocolate malt, ne-flavour yayo ejulile ye-cocoa, iyisisekelo kuma-stouts, porters, nama-ales amnyama. I-black malt, edume ngokunambitheka kwayo okuqinile, okugazingiwe, isetshenziswa kancane ukuze ifake ubhiya obosiwe.

Nawu umehluko omkhulu phakathi kwe-malt ensundu nezinye izimila ezimnyama:

• I-Brown malt inikeza ukunambitheka okuhlukile, okuyinkimbinkimbi uma kuqhathaniswa ne-chocolate malt kanye ne-malt emnyama.
• I-chocolate malt imnandi futhi inambitheka kakhulu kune-malt ensundu.
• I-black malt iyosiwe kakhulu, iziqhayisa nge-flavour enesibindi, egazingiwe.

Lapho benquma phakathi kwe-malt ensundu, i-chocolate malt, ne-malt emnyama, abaphisi botshwala kufanele bacabangele iphrofayili ye-flavour oyifunayo. Ngokuqonda izici ezihlukile ze-malt ngayinye, abaphisi botshwala bangakwazi ukwenza ubhiya ohlukahlukene oyinkimbinkimbi, omnandi.

Okunye okucatshangelwayo okubalulekile lapho uqhathanisa la malts zifaka:

• Izinga lokosa elifunwa ubhiya osuphelile.
• Uhlobo lwamanothi e-flavour afiswayo, njenge-nutty, chocolatey, noma okugazingiwe.
• Uhlamvu lulonke lukabhiya, okuhlanganisa umbala wawo, umzimba, nokuzwakala komlomo.

Ngokukhetha ngobuhlakani kanye nokulinganisa ama-malt amnyama ahlukene, abaphisi botshwala bangakha obhiya abayinkimbinkimbi futhi abathandeka kalula.

Izilinganiso Zokusebenzisa Ezilungile Kuzitayela Ezihlukene Zobhiya

Umlingiswa ohlukile we-Brown malt uwenza isithako esisebenziseka ngezindlela eziningi, kodwa izinga layo eliphezulu lokusetshenziswa liyahluka ngesitayela sikabhiya. Inani le-malt ensundu elisetshenzisiwe lingathinta kakhulu iphrofayili yokunambitheka komkhiqizo wokugcina.

Ema-stouts nakwamanye obhiya amnyama, amanani aphezulu e-malt ensundu avame ukusetshenziswa. Lokhu kuthuthukisa ukunambitheka okucebile, okuyinkimbinkimbi lezi zitayela ezaziwa ngazo. Umlingiswa oqinile we-malt ensundu ugcwalisa ukunambitheka okugazingiwe, kudala umuzwa wokunambitheka ojulile nowanelisayo.

Ngokuphambene, i-ales ephaphathekile kanye nabanye obhiya abalula badinga ukusetshenziswa okuhlakaniphile kwe-malt ensundu. Amazinga okusetshenziswa aphansi ngokuvamile asetshenziselwa ukwengeza ukujula nobunkimbinkimbi ngaphandle kokweqisa ezinye izithako. Lokhu kusetshenziswa okucashile kwe-malt ensundu kungathuthukisa ukwakheka kukabhiya, kwengeze ukunambitheka okungase kuntuleke.

• Ema-stouts, i-malt ensundu ingasetshenziswa ngamanani afika ku-10% wengqikithi yegrist.
• Ku-pale ales, amazinga okusetshenziswa ngokuvamile angaphansi kuka-5%.
• Abathwali bezimpahla kanye namanye ama-ales amnyama ngokuvamile awela ndawana thize phakathi, amazinga okusebenzisa asukela ku-5-8%.

Ukuqonda lawa mazinga okusebenzisa alungile kubalulekile kubaphisi botshwala abafuna ukusebenzisa ukunambitheka okugcwele kwe-malt ensundu. Ngokulungisa inani le-malt ensundu ngokuya ngesitayela esithile sikabhiya, abaphisi botshwala bangathola iphrofayili ye-flavour elinganiselayo neyinkimbinkimbi.

Umthelela Ekusebenzeni Kwe-Mash kanye Nempumelelo

Izici ezihlukile ze-Brown malt ziyisihluthulelo sokuhlanganisa ukusebenza nokukhipha isivuno. Amandla ayo e-diastatic amaphakathi kanye nesivuno esikhishwayo kuyenza ilungele abaphisi botshwala abahlose ukukhulisa ukusebenza kahle kwe-mash.

Amandla we-diastatic we-malt ensundu anele ukuguqula isitashi sibe ushukela ovutshelwayo. Kodwa-ke, kuvimbela ukuguqulwa ngokweqile, okungenza ubhiya wome kakhulu noma uphuze kakhulu. Le bhalansi ibalulekile ukuze kuzuzwe iphrofayili kabhiya oyifunayo.

Izinto ezimbalwa zithonywa i-malt ensundu ekusebenzeni kwe-mash:

• Umsebenzi we-enzyme: Izinsiza zamandla ze-brown malt ze-diastatic ekuguquleni isitashi esisebenzayo.
• Isivuno esikhishwe: Isivuno se-malt sinomthelela ekusebenzeni kahle kwenqubo yokuphisa.
• Izinga lokushisa le-Mash: Izinga lokushisa elilungile le-mash lingadinga ukulungiswa uma usebenzisa i-malt ensundu.

Ukuqonda umthelela we-brown malt ekusebenzeni kwe-mash kusiza abaphisi botshwala benze izinqumo ezinolwazi. Ngale ndlela, bangakwazi ukuthuthukisa izinqubo zabo zokuphisa futhi bazuze izici ezifiselekayo zikabhiya.

Izitayela zikabhiya zakudala ezifaka i-Brown Malt

Izitayela zikabhiya wendabuko ezifana nama-porters nama-stouts zikweleta ukunambitheka kwazo okuyinkimbinkimbi ngenxa ye-malt ensundu. Lesi sithako sengeza ukujula nokunotha kulawa mabhiya.

I-Brown malt iyisithako esiyinhloko kuzitayela ezithile zikabhiya zakudala. Ezinye izibonelo zihlanganisa:

• Abathwali: Baziwa ngombala wabo omnyama kanye nama-flavour aqinile, abathwali bavame ukuthembela ku-malt ensundu ngokunambitha kwabo okuyisici.
• Ama-Stouts: Ama-Stouts, okuhlanganisa ama-stouts owomile nama-imperial stouts, asebenzisa i-malt ensundu ukwengeza ubunkimbinkimbi nokujula kumaphrofayili awo wokunambitheka.
• I-English Brown Ales: Lawa ma-ales asebenzisa i-malt ensundu ukuze enze i-nutty, i-malty flavour eyisici sesitayela.

Ukusetshenziswa kwe-malt ensundu kulezi zitayela akuzenzekelanga. Iphrofayili yayo ye-flavour eyingqayizivele, ehlanganisa amanothi ekhofi, i-toast, namantongomane, ifanelana kahle nama-flavour aqinile atholakala kuma-porters nama-stouts.

Abakhiqizi botshwala bavame ukulungisa izinga le-malt ensundu esetshenziswa ukuze ihambisane nesitayela esithile abasiphekayo. Isibonelo, i-porter enamandla ingase isebenzise iphesenti eliphezulu le-malt ensundu ukuze athuthukise inkimbinkimbi kabhiya.

Imihlahlandlela Yokwenziwa Kweresiphi

Ukuze uvule ukunambitheka okugcwele kwe-malt ensundu lapho kuphuzwa utshwala, iresiphi eklanywe kahle ibalulekile. Iqala ngesikweletu sokusanhlamvu. Iresiphi ehlanganisa i-malt ensundu kufanele ilinganise phakathi kwe-base malts, i-specialty malts, nama-hops. Lezi zakhi kufanele zithuthukise ukunambitheka kwayo okuhlukile.

Umthethosivivinywa wokusanhlamvu kufanele uhlanganise ama-malt ayisisekelo njenge-malt ephaphathekile noma i-pilsner malt. Lezi zinhlayiya zakha ushukela ovubelayo kabhiya. Ama-malt akhethekile, njenge-crystal noma i-caramel malts, engeza ukujula nokuba yinkimbinkimbi. I-malt ensundu iletha amantongomane ayo, amanothi athosiwe.

Lapho wenza iresiphi, cabanga ngenani elifanele le-malt ensundu. Imvamisa yenza u-5% kuya ku-15% wesikweletu sokusanhlamvu. Lokhu kuncike ekutheni ufuna ukunambitheka kwe-malt ensundu kube namandla kangakanani. Amahops kufanele akhethwe ukuhambisana nobunkimbinkimbi bukabhiya, nezinhlobo zomhlaba, zamakhambi ezihambisana kahle nemela ensundu.

• Khetha i-base malt enikeza ukunambitheka kwangemuva okuhlanzekile, nokungathathi hlangothi.
• Khetha ama-malt akhethekile ahambisana nephrofayili yokunambitheka kwe-malt ensundu.
• Ibhalansi ye-hop ukuze kuthuthukiswe ubunkimbinkimbi bobhiya.

Ngokwenza ngokucophelela iresiphi ebonisa i-malt ensundu, abaphisi botshwala bangakha izinhlobonhlobo zezitayela zikabhiya. Kungakhathaliseki ukuthi uhlose i-ale yendabuko ensundu noma ukuhlola amarisiphu amasha, umgomo uwukulinganisela imali yokusanhlamvu kanye nokungezwa kwe-hop. Lokhu kukhulisa ukunambitheka kwe-malt ensundu.

Izinselelo Zokuphuza Ezivamile nge-Brown Malt

I-malt ensundu, ebungazwa ukunambitheka kwayo okujulile nombala, idala izithiyo ezimbalwa zokuphisa. Ukuthola ibhalansi efanelekile yokukhishwa kuyinselelo enkulu yabaphisi botshwala abahlangabezana nayo.

Izinkinga ezimbili ezivamile ngokuphiswa kwe-malt ensundu ukukhishwa ngokweqile kanye nokukhipha kancane. Ukukhipha ngokweqile kubangela ubhiya bumnyama kakhulu noma ophuzayo, ngenxa yokukhipha ngokweqile ukunambitheka kwe-malt nombala. Ukukhishwa ngaphansi, ngokuphambene, kuholela ekutheni ubhiya untule ukujula noma ubonakale uphaphathekile kakhulu, njengoba i-malt ingasetshenzisiwe.

Ukuze banqobe lezi zinselele, abaphisi botshwala kufanele balandele imihlahlandlela ethile. Nazi ezinye izinto ezibalulekile zokucatshangelwa:

• Gada izinga lokushisa le-mash eduze ukuze ugweme ukukhishwa ngokweqile.
• Lungisa isikweletu sokusanhlamvu ngokuya ngesitayela sikabhiya oyifunayo namandla.
• Qaphela i-chemistry yamanzi ukuze uqiniseke ukuthi ihambisana ne-malt ensundu.

Ngokuqonda lezi zinselele nokusebenzisa izindlela ezifanele zokuphisa, abaphisi botshwala bangasebenzisa ukunambitheka okugcwele kwe-malt ensundu. Lokhu kuvumela ukudalwa kobhiya bezinga eliphezulu abanamaphrofayili acebile, ayinkimbinkimbi.

I-Water Chemistry Adjustments for Brown Malt Beers

Ukunambitheka okuyingqayizivele kanye nombala wobhiya onsundu we-malt kuthonywa kakhulu ukulungiswa kwamakhemikhali wamanzi omshini wokuphisa utshwala. I-chemistry yamanzi idlala indima ebalulekile ekukhiqizeni utshwala. Kuthinta ukukhishwa kwama-flavour nemibala kumalts.

Uma uphiswa nge-malt ensundu, kubalulekile ukulungisa ikhemistri yamanzi ukuze uthuthukise ukunambitheka kanye nesimilo sikabhiya. Lokhu kubandakanya ukulungisa amazinga e-pH kanye nokuqukethwe kwamaminerali emanzini.

• Ukulungisa amazinga e-pH abe ebangeni elifanele lokuhlanganisa (imvamisa phakathi kuka-5.2 no-5.5) kuqinisekisa umsebenzi ofanele we-enzyme kanye nokukhipha ukunambitheka kwe-malt ensundu.
• Okuqukethwe kwamaminerali, okufana ne-calcium, i-magnesium, ne-sulfate, kuthinta iphrofayili yokunambitheka kabhiya. Isibonelo, ama-sulfate angathuthukisa ukunambitheka kwe-hoppy kabhiya, kuyilapho i-calcium isekela umsebenzi wama-enzyme.
• Ibhalansi yalawa maminerali kufanele ibhekwe kumongo weresiphi yobhiya iyonke, kufaka phakathi uhlobo lwamahops kanye neyeast esetshenzisiwe.

Ukulungiswa kwamakhemikhali amanzi okuphisa kungaba nomthelela omkhulu kwikhwalithi yomkhiqizo wokugcina. Ngokuqonda nokulawula lezi zici, abaphisi botshwala bangakhiqiza obhiya be-malt obunsundu bekhwalithi ephezulu abanamaphrofayili e-flavour ayinkimbinkimbi futhi alinganiselayo.

Ukucatshangelwa kokuvutshelwa kanye Nokukhethwa Kwemvubelo

Izici eziyingqayizivele ze-malt ensundu zidinga izindlela ezithile zokuvutshelwa kanye nezinhlobo zemvubelo. Ukuze wembule ukunambitheka kwawo okuyinkimbinkimbi namaphunga, indlela yokuvubela ecabangelayo ibalulekile.

Lapho kwenziwa i-malt ensundu, ukukhetha imvubelo kubalulekile. Kumelwe ivundise ushukela we-malt ngokuphumelelayo, ihloselwe ubhiya olinganiselayo noyinkimbinkimbi. Izinhlobo ezahlukene zemvubelo zingagqamisa noma zinciphise ukunambitheka okuthile. Abadayisi kufanele bakhethe imvubelo ethuthukisa ukunambitheka okufunayo.

Isibonelo, izinhlobo ze-yeast ezine-attenuation ephezulu zingomisa ukuphela kukabhiya. Labo abane-attenuation ephansi, ngakolunye uhlangothi, bangagcina ubumnandi obengeziwe obuyinsalela. Ukulawula izinga lokushisa lokuvutshelwa nakho kubalulekile. Iqinisekisa ukuthi imvubelo isebenza kahle, okuholela kubhiya ogcwele umzimba, omnandi.

• Khetha uhlobo lwemvubelo oluhambisana nephrofayili ye-flavour ye-malt ensundu.
• Lawula amazinga okushisa okuvutshelwa ukuze uthuthukise umsebenzi wemvubelo.
• Gada inqubekelaphambili yokuvutshelwa ukuze uqinisekise umphumela oyifunayo.

Ngokuphatha kahle ukuvutshelwa nokukhetha imvubelo elungile, abaphisi botshwala bangakwazi ukwenza obhiya abansundu bemalt ababonisa ngempela izimfanelo eziyingqayizivele ze-malt. Lokhu kuzinikela emininingwaneni kungaholela ekuhlangenwe nakho kokuphuza okuyinkimbinkimbi futhi okuhehayo.

Izindlela Zokugcina Nokuphatha Ezingcono Kakhulu

Ukugcina ikhwalithi ye-malt ensundu, abaphisi botshwala kufanele balandele imihlahlandlela ethile yokugcina kanye nokuphatha. Lezi zinqubo zibalulekile, njengoba zithinta ngokuqondile ukunambitheka kanye nesimilo sikabhiya.

Imela elinsundu kufanele ligcinwe endaweni epholile, neyomile ukuze kulondolozwe ukunambitheka nephunga layo. Umswakama nokushisa kungonakalisa ikhwalithi yayo, kubangele ukunambitheka noma ukuqina. Kubalulekile futhi ukuyibeka kude nemikhiqizo enephunga elinamandla, njengoba ikwazi ukumunca kalula iphunga.

Lapho ubamba i-malt ensundu, kubalulekile ukugwema ukulimaza okusanhlamvu. Ukunciphisa ukuchayeka kwawo emoyeni kuvimbela i-oxidation futhi kulondoloza ukunambitheka. Abaphisi botshwala kufanele futhi baqinisekise ukuthi zonke izinto ezisetshenziswayo zihlanzekile futhi zihlanzekile ukuze kuvinjelwe ukungcola.

Nazi ezinye izinto ezibalulekile zokulondoloza nokuphatha i-malt ensundu:

• Gcina endaweni epholile, neyomile.
• Nciphisa ukuchayeka emoyeni ukuze uvimbele i-oxidation.
• Gwema imikhiqizo enephunga elinamandla.
• Sebenzisa amathuluzi ahlanzekile futhi ahlanzekile lapho uphatha.

Ngokunamathela kulezi zinqubo ezihamba phambili, abaphisi botshwala bangaqinisekisa ukuthi i-malt yabo ensundu igcina izimfanelo zayo eziyingqayizivele. Lokhu kunomthelela omuhle kubhiya wokugcina.

Ukuxazulula Izinkinga zikabhiya we-Brown Malt

Ukubhekana nezinkinga ngobhiya we-malt onsundu kudinga ukuhlolwa okuphelele kwenqubo yokuphisa kanye nezici zikabhiya. Izinkinga ezijwayelekile zihlanganisa ama-off-flavour nama-off-aromas. Lokhu kungaba nomthelela omkhulu kwikhwalithi kabhiya.

Ukuze baxazulule lezi zinkinga, abaphisi botshwala kufanele baqale baveze umsuka wembangela. Lokhu kungase kuhlanganise ukuhlola ukungcola, ukuhlola amazinga e-oxidation, noma ukubuyekeza izinqubo zokuvutshelwa. Isinyathelo ngasinye sibalulekile ekuhlonzeni umthombo wenkinga.

• Ukukhipha ngokweqile ngesikhathi sokuhlanganisa kungabangela ukunambitheka okubabayo.
• Ukulawulwa kwezinga lokushisa okunganele ngesikhathi sokuvutshelwa kungaholela ekunambithekeni okungafunwa.
• I-oxidation ingethula amanothi amadala noma amakhadibhodi kubhiya.

Ukuze banqobe lezi zinselele, abaphisi botshwala bangasebenzisa amasu amaningana. Ukugcina ukukhucululwa kwendle ngendlela efanele kanye nezinqubo zokuphatha kungavimbela ukungcola. Ukulungisa amazinga okushisa okuvutshelwa kubalulekile ukuze uthole iphrofayili ye-flavour ehlanzekile.

Ngokuqonda izimbangela zalezi zinkinga ezivamile kanye nokuthatha izinyathelo zokulungisa, abaphisi botshwala bangakha ubhiya we-malt wekhwalithi ephezulu. Lab’ obhiya bazogqamisa izici eziyingqayizivele zale malt ekhethekile.

Isiphetho

I-Brown malt iyisithako esisebenza ngezindlela eziningi esengeza ukujula nobunkimbinkimbi ezitayela ezahlukene zikabhiya. Uhlamvu lwayo oluyingqayizivele, olubunjwe inqubo yokukhiqiza, lufaka isandla ekunambitheka nephunga lomkhiqizo wokugcina.

Ngokuqonda indlela yokusebenzisa ngempumelelo i-malt ensundu, abaphisi botshwala bangakwazi ukwenza obhiya abalinganiselayo, abagcwele umzimba obubonisa ububanzi obugcwele besithako. Kusukela kubathwali bempahla bakudala kuya kobhiya besimanje baseMelika, i-brown malt iyingxenye ebalulekile ethuthukisa inqubo yokuphisa.

Kafushane, ukufakwa kwe-malt ensundu ekushiseni kuvula amathuba amasha okudala obhiya abayinkimbinkimbi nabamnandi. Njengoba abaphisi botshwala beqhubeka nokuhlola lesi sithako, bangathuthukisa izindlela zokupheka ezigqamisa izici zaso ezihlukile.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukwenza Ubhiya nge-Rye Malt
• Ukwenza ubhiya nge-Amber Malt
• Ukwenza Ubhiya Nge-Special Roast Malt