Ukuvubela Ubhiya Nge-White Labs WLP036 Dusseldorf Alt Ale Yeast

I-Glass carboy ye-German Altbier ibila phezu kwetafula lezingodo endaweni yase-rustic homebrewing e-Düsseldorf. Ulwazi olwengeziwe

Iphrofayili yobuchwepheshe yohlobo oluvela ku-White Labs ibonisa ukuncipha phakathi kuka-65–72%, ukugeleza okumaphakathi, nokubekezelela utshwala kufika ku-12% ABV. Incoma ukuvutshelwa phakathi kuka-65–69°F (18–21°C). Idatha ezimele, njenge-Beer-Analytics, ibika ukuncishwa okufanayo kanye nebanga lokushisa elincanyelwayo elingu-65–72°F (18–22°C).

Empeleni, i-WLP036 ikhiqiza inhlaka ehlanzekile, ne-malt-forward and brown. Lab' obhiya banobumnandi obuncane obusele kanye nokuzwakala komlomo okuyindilinga. Le imvubelo igcina amahops ngemuva, iyenza ifaneleke kuma-altbier, ama-ales afana ne-Kölsch, ama-cream ales, nama-reds agxile kwi-malt.

Okuthathwayo Okubalulekile

• I-White Labs WLP036 I-Dusseldorf Alt Ale Yeast iyimbiliso ye-altbier evubela phezulu evela e-Düsseldorf, ethengiswa njenge-WLP036.
• Imininingwane yezobuchwepheshe: ukuncishiswa ~ 65-72%, i-flocculation ephakathi, i-8-12% yokubekezelela utshwala.
• Ibanga lokuvutshelwa elinconyiwe: cishe ku-65–69°F (18–21°C), ngokuvamile lisebenza kuze kufike ku-72°F (22°C).
• Umphumela ojwayelekile: obhiya abahlanzekile, ababi nobukhona be-hop obuvinjelwe kanye nomzimba omaphakathi.
• Ifaneleka kahle i-Altbier yakudala, i-Kölsch-like ales, namanye amarisiphu okuya phambili kwe-malt.

Isingeniso sokwenza utshwala nge-alt yeast yaseJalimane

I-alt yeast yaseJalimane iphakathi kokuphiswa kwe-altbier. Ihlanganisa i-ale fruitiness nokuvimbela okufana ne-lager. Abakhiqizi bavame ukukhetha ama-White Labs i-WLP036 ngobhiya oya phambili we-malt onama-ester acashile kanye nokuvutshelwa okuhlanzekile.

Lindela ukuncishiswa okulingene phakathi nobubanzi bamaphesenti angama-60 ukuya kwangama-70s aphansi. Leli zinga lokunciphisa liphumela emzimbeni ogcwele kunezinhlobo eziningi ze-Kölsch. Ithuthukisa umuzwa womlomo ngenkathi ivumela ubunkimbinkimbi be-malt ukuthi bugqame.

Amazinga okushisa okuvutshelwa phakathi kokuphansi kuya kwaphakathi kwama-60s kufika phezulu ku-60s°F abhalansisa ukuhlanzeka nokuthela okuthambile. Lawa mazinga okushisa alungele kokubili abakhi bezindlu kanye nezingcweti ezihlose iphrofayela eyiqiniso ye-Düsseldorf.

Ukuqonda i-flocculation kanye nokukhiqizwa kwe-ester kuyisihluthulelo sezisekelo ze-alt ale yeast. I-flocculation emaphakathi iqinisekisa ukucaca okuhloniphekile ngaphandle kokukhumula uhlamvu. Iphrofayili ye-yeast ye-ester ivinjelwe, ivumela ama-malts afana ne-maris otter, i-Munich, ne-Vienna ukuthi ibuse.

Ukukhetha imvubelo kuthinta kakhulu ukuncipha, umzimba, nokusebenzisana kwe-hop. Ukukhetha imvubelo yaseJalimane evubela phezulu ibalulekile ukuze uthole imiphumela yangempela ye-altbier noma ukuyijwayelanisa nezinye i-malty ales. Hlela amaphrofayili e-mash bese ugxuma ukuze ugcwalise imvubelo, kunokuba uyiphikise.

• Ukunciphisa okujwayelekile: cishe ama-65-72%.
• I-flavour focus: i-malt-forward, ama-ester avinjelwe.
• Ibanga lokuvutshelwa: okuphansi–maphakathi kwama-60s ukuya phezulu ku-60s°F.

Amalebhu Amhlophe WLP036 Dusseldorf Alt Ale Yeast

I-White Labs ihlukanisa i-WLP036 njengohlobo lwe-Vault liquid, ingxenye yenombolo i-WLP036 kanye ne-STA1 QC engemihle. Ilungele labo abafuna uhlamvu oluhlanzekile, lwe-malt-forward kuma-ales ansundu ne-amber.

Imininingwane Yamalebhu Amhlophe i-WLP036 ihlanganisa ukuncipha phakathi kuka-65% no-72% kanye nokugeleza okuphakathi. Inokubekezelela utshwala okuphakathi kuya kokuphezulu, ngokuvamile kufika ku-12% ABV. Idatha yelebhu ezimele iphakamisa ibanga lika-10–11%.

Izinga lokushisa elinconywayo lokuvutshelwa lingu-65–69°F (18–21°C). Nokho, i-Beer-Analytics iphawula ukuthi izinga lokushisa lingafinyelela ku-72°F (18–22°C). Ukuhlola okuzimele kukhombisa ukuncipha okumaphakathi okungama-68.5%.

I-WLP036 ivamise ukusetshenziswa e-Altbier, Kölsch, Cream Ale, nase-Red Ale. Iphinde isetshenziswe ku-Bock, Dunkeleizen, naseMunich Helles kuhlamvu lwemvubelo olubi, oluvinjelwe.

I-strain ithunyelwa njengesiko le-liquid futhi idinga amazinga afanele wokumisa. I-White Labs inikeza isibali sesilinganiso sokuphakama futhi incoma ukwakha isiqalisi samabhiya aphezulu adonsela phansi ukuze kuqinisekiswe ukuvutshelwa okunempilo.

• I-Lab specs: 65-72% attenuation, flocculation medium.
• Ukubekezelela utshwala: okuphakathi kuya phezulu (8-12% ABV kubikiwe).
• Izinga lokushisa lokuvutshelwa: 65–69°F liyanconywa; 18–22°C okuphawulwa abantu besithathu.
• Ukulingana kwesitayela: Altbier, Kölsch, Cream Ale, Red Ale, kanye nokusetshenziswa okubanzi komphakathi.

Lesi sifinyezo sihlinzeka ngemininingwane esebenzayo, esebenzayo yabaphisi botshwala abahlela amaresiphi noma abaqalayo nge-WLP036. Iphrofayili yohlobo lwe-strain ifaneleka kahle ukulinganisa ubumnandi be-malt nobumunyu be-hop.

Ukuvaleka kweflaski yaselabhorethri yensimbi engagqwali equkethe imvubelo ephenduphendukayo, egobhozayo phezu kwetafula lensimbi. Ulwazi olwengeziwe

Ukusebenza kokucindezeleka: ukuthotshiswa kanye nemiphumela yomzimba

Ukuncishiswa kwe-WLP036 ngokuvamile kusuka ku-65–72% ukusuka kumkhiqizi. Ukuhlolwa okuzimele kwembula isilinganiso esicishe sibe ngu-68.5%. Lokhu kuyibeka ngaphansi kwezinhlobo ezifana ne-WLP029 noma i-White Labs 1007. Abakhi bobhiya bangalindela isiphetho esithembekile, esimaphakathi lapho behlose amarisiphu e-Dusseldorf alt.

Ukuncipha okumaphakathi kubangela umzimba kabhiya ogcwele nge-WLP036. Lindela ukuzwakala komlomo omnandi kancane kanye ne-midpalate eyindilinga, elungele izitayela ze-altbier ne-amber. Isiphetho asomile kangako kunobhiya abavutshelwe ngezinhlobo ze-ale ezithobisa kakhulu. Lokhu kugcina i-malt futhi kulinganisa ubumunyu be-hop.

Ukulungisa iphrofayela ye-mash kushintsha imiphumela ngokuthembekile. Ibanga eliphansi le-saccharification elilinganiselwa ku-156–158°F linyusa ama-dextrin ayinsalela futhi lithuthukisa umzimba kabhiya nge-WLP036. Ukuhlanganisa ebangeni elingu-148–152°F kuphakamisa ukuvubela futhi kuzodonsela ibhalansi kubhiya owomile. Lokhu kunciphisa ubumnandi obucatshangwayo ngenkathi kugcina ukujula kwe-malt.

• Hlela amaresiphi ucabanga ngewindi lokuthomba elingu-65–72% lapho ubala amandla adonsela phansi okulindelekile.
• Sebenzisa izinga lokushisa le-mash eliphansi kancane ukomisa ubhiya uma ufuna ukuphusha ukuvutshelwa kwe-Dusseldorf alt phezulu.
• Khetha amazinga okushisa aphezulu ukuze ugcizelele ukugcwala kwe-malt lapho umzimba kabhiya nge-WLP036 kuwumgomo.

Okulindelwe okungokoqobo kuqondile. Setha amandla adonsela phansi okuqondiwe futhi ulungise i-mash noma izithasiselo ukuze ufinyelele amandla adonsela phansi ancanyelwayo. I-WLP036 ivamise ukulondoloza ubumnandi bemalt nokugcwala. Ukulungiswa kweresiphi ithuluzi eliyinhloko lokushuna ibhalansi ngaphandle kokulwa nokuthambekela kwemvelo kohlobo.

Ukulawula izinga lokushisa lokuvutshelwa ukuze uthole imiphumela emihle

Izinga lokushisa lokuvutshelwa kwe-WLP036 libalulekile ekusebenzeni kwe-Dusseldorf alt yeast. Ama-White Labs aphakamisa ukunakekela ubhiya phakathi kuka-65–69°F (18–21°C) ukuze kuqinisekiswe ukunambitheka okuhlanzekile, okungcolile okunama-ester amancane. I-Beer-Analytics kanye nabaphisi botshwala abaningi banweba lobu bubanzi bufike ku-18–22°C (65–72°F), bunikeza ukuguquguquka okwengeziwe kuyilapho uhlala uqinisile kusitayela.

Ukwehluka okuncane phakathi kwebanga lokushisa le-altbier kungashintsha kakhulu ukunambitheka. Ukuvutshelwa ku-65–66°F kukhiqiza uhlamvu olupholile, olufana ne-ale oluthela izithelo ezincane. Ngakolunye uhlangothi, amazinga okushisa asondele ku-69–72°F ethula amanothi e-ester agcwele, avame ukukhumbuza ipheya elithambile noma i-apula. Lezi zingathuthukisa isitayela se-alt uma zisetshenziswa ngobuhlakani.

Ukulawula izinga lokushisa okusebenzayo kubaluleke kakhulu kunomgomo owodwa. Ukugcina izinga lokushisa lizinzile ngesikhathi sokuvutshelwa okusebenzayo kusiza ukugwema ukucindezeleka kanye nama-flavour. Sebenzisa igumbi lokuvutshelwa elizinikele, ukugeza amanzi, noma isilawuli sezinga lokushisa esilula ukuze uvimbele ukushintshashintsha kwezinga lokushisa. Ukuze uthole imiphumela ehlanzeke kakhulu, khomba ukuphela okuphansi kwebanga lokushisa imvubelo ye-Dusseldorf alt phakathi nomsebenzi ophezulu.

• Ithagethi: 65–69°F (18–21°C) yohlamvu olubhalansile.
• Iphrofayela ehlanzekile: bamba ku-65–66°F.
• Ama-esters amaningi: phushela ngase-69–72°F kodwa qapha eduze.
• Gwema isimo esibandayo njengo-Kölsch; I-WLP036 ilungiselelwe amazinga okushisa e-ale-range, hhayi 55–60°F.

Ukuqapha izinga lokushisa le-WLP036 lokuvutshelwa kuqinisekisa eduze ukuncishiswa okubikezelwayo futhi kulondoloza ukugxila kwe-malt. Lungisa indlela yakho ngokuya ngemigomo yakho yeresiphi, impilo yeyeast, kanye nezinga lokushisa le-yeast ye-Dusseldorf alt oncamela ukugqamisa ama-flavour nuances.

Isithombe esine-engeli ephezulu yomkhumbi wokuvutshelwa etafuleni lokhuni elizungezwe izinto zengilazi kanye nencwajana yokubhalela ngaphansi kokukhanya okufudumele. Ulwazi olwengeziwe

Ukucatshangelwa kokugeleza nokucaca

Izilinganiso ze-White Labs WLP036 flocculation njemaphakathi. Lokhu kubonisa ukuthi imvubelo ihlala kancane kancane ngesikhathi sokulungiswa. Ngokungafani nezinye izinhlobo ze-lager, awukhiqizi ubhiya osheshayo, okhanya njengekristalu.

Ukucaca kobhiya nge-WLP036 kuzothuthuka emavikini amaningi ku-fermenter noma ebhodweni. Imigqa yesikhathi emifushane ingase ibangele ubhiya onenkungu kancane ngenxa ye-yeast emisiwe kanye ne-protein polyphenol complexes. Nokho, ukubekezela kuyisihluthulelo sokuzuza ukucaca kwe-altbier yendabuko.

• Ukuphahlazeka okubandayo kusheshisa imvubelo lapho kudingeka ubhiya okhanyayo ngokushesha.
• I-Racking off trub kunciphisa imvubelo eshiywe emabhodleleni noma ezitsheni futhi kwehlisa ingozi yokugcwala ngokweqile kwekhabhoni.
• Ama-fining agents afana ne-gelatin noma i-Polyclar angasiza ekufinyeleleni ukukhanya okusheshayo kwamabhodlela nama-kegger.

Lapho udlulisela amaqoqo anesimo, yiphathe ngobumnene ukuze ulondoloze isendlalelo semvubelo esilungisiwe. Ukushiya inani elincane likabhiya ngemuva kusiza ukugcina i-trub ne-yeast eningi kumkhiqizo wokugcina.

Uhlamvu olubonakalayo lwe-WLP036 lusekela isiko elihlukile. Amabhiya acwebile aze agqame ngemva kokuguga okufanele, kodwa agcina ukuthintwa kokuba khona kwemvubelo kusenesikhathi. Lokhu kusiza ekuvuthweni. Abakhiqizi basekhaya abahlose ukucaciseleka ngokushesha kakhulu kufanele bacabangele ukumisa amakhaza noma izinyathelo zokuhlawulisa ekuhambeni komsebenzi wabo.

Ukubekezelela uphuzo oludakayo kanye namazinga okuphuza

I-White Labs ihlukanisa i-WLP036 njengenokubekezelela utshwala okuphakathi nendawo ukuya kophezulu, ifanele obhiya abangafika ku-12% ABV. Abaphisi botshwala abaningi bathola ukuthi ingavubela ngokuthembekile ifike ku-10–11% ABV. Lokhu kuyenza ibe ukukhetha okuhle kakhulu kwama-ales aqinile kodwa ixwayisa ngokuyiphusha kakhulu ngamarisiphu adonsela phansi aphezulu kakhulu.

Ukusebenza kahle kwe-WLP036 kungathonywa isu lokuphonsa. Kuma-altbier aqinile ajwayelekile, ibhodlela elilodwa lama-White Labs noma isiqalisi esinesizotha ngokuvamile sanele. Kodwa-ke, njengoba amandla adonsela phansi akhula, kuyadingeka ukukhulisa izinga lokugxuma le-WLP036. Lokhu kungase kuhlanganise ukusebenzisa amaphekhi amaningi noma isiqalisi esikhudlwana ukuvimbela ukuvutshelwa okunensayo noma okunengcindezi.

Ukusebenzisa i-yeast pitch calculator i-WLP036 kungasiza ukufanisa isibalo samaseli namandla adonsela phansi obhiya wakho ayewuhlosile. Lokhu kuqinisekisa ukumisa okunembile, okunciphisa ukulibaziseka, kunciphisa ukunambitheka, futhi kuvumela imvubelo ukuthi ifinyelele amandla ayo okuncisha ngokugcwele ngaphandle kwengcindezi.

I-strain ihlolwe i-negative yomsebenzi wesitashi esishayelwa i-STA1, okwehlisa ingcuphe yokuncipha ngokweqile okungalindelekile okuvela ekuqhekekeni kwesitashi. Naphezu kwalokhu, abaphisi botshwala kusafanele baqaphe ukuncipha futhi balungise ukwakheka kwe-mash noma iresiphi ukuze kuzuzwe umzimba abawufunayo.

• Kubhiya ongaphansi kuka-1.060 OG: ibhodlela elilodwa noma isiqalisi esincane ngokuvamile silungile.
• Ku-1.060–1.075 OG: khulisa usayizi wesiqalisi noma sebenzisa amaphekhi amabili.
• Ngaphezulu kuka-1.075 OG: yakha isiqalisi esikhudlwana futhi uthuthukise imisoco nomoya-mpilo.

Lapho usondela emikhawulweni yotshwala yemvubelo, kubalulekile ukusekela ukuvutshelwa. Lokhu kuhlanganisa ukunikeza umoya-mpilo, imisoco yemvubelo, nokugcina amazinga okushisa aqinile. Ukulawula izinga lokushisa nokuqinisekisa umoya-mpilo owanele kuthuthukisa ukusebenza. Ivumela i-WLP036 ukuthi ivubele ngokuhlanzekile ifike kumkhawulo wayo wokubekezelela.

Iphrofayili ye-Flavour: ukugxila kwe-malt kanye nokusebenzisana kwe-hop

Iphrofayela ye-WLP036 yokunambitheka ihlanzekile futhi ingcolile. Ifaka amanothi athambile kanye nobumnandi obulula. Lokhu kuvumela i-malt ukuthi ithathe indawo emaphakathi. Ukuvutshelwa okufudumele kwethula ipheya elicashile nama-apula ester, kodwa ahlala ngemuva.

Umlingiswa we-malt ka-Altbier ucwebezela ngenhlanganisela yeMunich, Vienna, kanye ne-medium crystal malts. Lezi zinhlayiya zinikeza ukunambitheka kwe-caramel, ithofi, namabhisikidi. Ukwengeza ukuthinta ushokoledi omncane kuthuthukisa umbala futhi rosiwe ngaphandle kokweqa i-malt.

Ukusebenzisana kweyeast-hop kwe-WLP036 kugcizelela ibhalansi phezu kwesibindi. Ngokungafani nezinye izinhlobo ze-Kölsch, ayigcizeleli iphunga le-hop. Esikhundleni salokho, ama-hops asetshenziselwa ukubaba komgogodla kanye namanothi afihlekile ezimbali noma okubabayo avela ezinhlobonhlobo ezinhle.

Ukuze uthole izindlela zokupheka, sebenzisa izengezo ze-hop eziphuzile kancane kancane. Khetha ama-hops anuka kamnandi njenge-Hallertau, i-Tettnang, noma i-Saaz. Le ndlela isekela umlingiswa we-malt ngaphandle kokusibekela umnikelo we-yeast.

Ekwakheni ama-amber noma ama-alts ansundu, gxila kubunkimbinkimbi be-malt kanye nokugxumagxuma okumaphakathi. Le nhlanganisela ibonisa iphrofayili yokunambitheka kwe-WLP036 kanye nokusebenzisana okucashile kweyeast-hop. Kuphumela kubhiya lapho imalt neyeast kuyizinto eziheha kakhulu.

Ukuqhathanisa i-WLP036 nezinhlobo ezifanayo zokukhethwa kwesitayela

Lapho ukhetha imvubelo ye-ale, ukuhluka okuncane kungaholela ekuhlukeni okukhulu. Umehluko phakathi kwe-WLP036 ne-WLP029 ubonakala kumaphrofayili wokuthomba kanye nama-flavour. I-WLP029, eyaziwa ngokuthi i-German Ale/Kölsch strain, inezinga eliphezulu lokuthomba elingu-72–78%. Lokhu kubangela ukoma, ukuthuthukisa amanothi e-hop kanye nokuzuza ukunambitheka okuhlanzekile, okufana ne-lager ngemva kokuvuthwa.

Ngakolunye uhlangothi, i-WLP036 inezinga eliphansi lokunciphisa, cishe ku-65-72%, okuholela emzimbeni ogcwele onohlamvu oluya phambili lwe-malt. Abakhiqizi abahlose ukuthola i-alt ye-Düsseldorf eyiqiniso bavame ukukhetha i-WLP036. Le mvubelo igcina ubumnandi be-malt futhi inomthelela ekuzweleni komlomo okuyisiyingi. Ukuqhathanisa phakathi kwe-WLP036 nezinye izinhlobo kugcizelela ukubaluleka kokukhetha imvubelo ekuchazeni isitayela sikabhiya.

Uma uqhathanisa i-WLP036 ne-1007, kuvela umehluko owengeziwe. I-Wyeast and White Labs 1007 I-German Ale inobubanzi bokunciphisa obungu-73–77%, okuholela kubhiya owomile, ovuthwa ngokushesha one-ester evinjelwe. Le mvubelo ilungele labo abafuna ukuphela okusheshayo nokuvutshelwa ngokushesha. Ngokuphambene, i-WLP036 ikhiqiza ubhiya omnandi, obaluleke kakhulu kusuka kuresiphi efanayo.

Ukuhlola i-Wyeast 2565 ekuqhathaniseni imvubelo ye-Kölsch kuveza enye indlela. I-2565 ihamba phambili ekuvubeleni emazingeni okushisa abandayo, phakathi kuka-55-60°F, futhi ingethula ukuthela okuthambile emazingeni okushisa afudumele. I-WLP036, nakuba ingabekezeleli amakhaza kancane, ithanda ukuntula futhi inokugeleza okuphakathi. Khetha i-2565 ngekhono layo lokukhiqiza ukucaca kwe-pseudo-lager namanothi ezithelo acashile.

Izinketho zesitayela ezisebenzayo zincike ezimisweni ezilula. Ku-malt-focused, i-alt yendabuko yase-Düsseldorf, i-WLP036 iyinketho ekhethwayo. Uma uqeda ukoma, ubukhona be-hop obuqinile, noma ama-ales afana ne-Kölsch abandayo, i-WLP029, 1007, noma i-2565 yizinketho ezingcono. Ukukhetha kuncike ekuqedeni okufunayo kanye nomugqa wesikhathi wokulungisa.

Khumbula lezi ziqhathaniso lapho uhlela amaresiphi namashejuli wokuvutshelwa. Ukuqondanisa ukuziphatha kweyeast nephrofayela ye-mash, izinga lokugxuma, kanye nendlela yokumisa iqinisekisa ukuthi ubhiya wokugcina uhlangabezana nezinhloso zakho zesitayela.

Obhakha bezingilazi abane abaqukethe i-yeast culture ye-ale ephuzi ngokuphaphathekile kukhawunta yelebhu ekhanyiswe ngokufudumele. Ulwazi olwengeziwe

Izitayela zobhiya eziphakanyisiwe nemibono yokupheka kusetshenziswa i-WLP036

I-White Labs WLP036 ilungele ama-alty, ama-ales avinjelwe. I-Altbier, i-Kölsch, i-Cream Ale, ne-Red Ale yesitayela saseJalimane yizinketho zakudala. Lawa mabhiya abonisa iphrofayela ye-yeast ehlanzekile ye-ester kanye nomgogodla oqinile we-malt, onohlamvu lwe-hop olucashile.

Ukuze uthole iresiphi yendabuko ye-altbier usebenzisa i-WLP036, qala nge-German Pilsner noma i-Vienna base malt. Engeza u-5–15% weMunich noma i-caramel malt elula ukuze uthole umbala kanye nethosti. Gcoba ku-152–156°F ukuze uthole umzimba omaphakathi nokuzwakala komlomo okufanela uhlobo.

Sebenzisa ubumunyu obumaphakathi kanye nama-hops amahle njenge-Hallertau noma i-Spalt. Khomba iphunga le-hop elivinjelwe, okuvumela i-malt ne-yeast kuthathe indawo emaphakathi. Gubela kububanzi obungu-65–69°F ukuze unciphe okuhlanzekile nokuveza kahle kwe-WLP036.

Uma ukhiqiza obhiya abanamandla adonsela phansi aphakeme njengenhlaka eqinile noma ama-ales abomvu, yakha isiqalisi esiqinile noma sebenzisa amaphakethe amaningi ama-White Labs. Faka umoya-mpilo kahle futhi ucabangele ukuphakela kancane ushukela olula noma ukhuphule izinga lokuphakama ukuze uphushele ekubekezeleleni kohlobo lwe-ABV okungu-8–12%.

Ukuhlolwa komphakathi kubonisa ukuthi i-WLP036 isebenza ngaphezu kwe-Altbier. Zama i-low-hop i-Munich Helles ukuze ukhulise ukukhanya okungalungile. Ukhilimu we-ale ovutshelwe nge-WLP036 uzokhipha umlomo ocebe kancane kunezinhlobo eziningi ze-ale ezilula.

Amathiphu okupheka asebenzayo:

• Isisekelo se-malt: i-German Pilsner noma i-Vienna yeresiphi ye-Altbier i-WLP036.
• Okukhethekile: 5–15% iMunich noma i-caramel elula yombala nokujula.
• I-Mash: 152–156°F ngomzimba olinganiselayo.
• AmaHops: I-Hallertau noma i-Spalt, ukubaba okumaphakathi nephunga elicashile.
• Ukuvutshelwa: 65–69°F ngokusebenza okuhlanzekile okuvela kubhiya nge-WLP036.

Kwabaphisi botshwala abafuna okuhlukahlukene, lungisa izitayela zikabhiya ze-WLP036 nezifanekiso ze-Bock, Dunkeleizen, noma zaseMunich Helles. Gcina ukuphatha imvubelo kuqinile futhi uvumele izinhlamvu ze-malt zihole ngenkathi uhlobo lwengeza ubunkimbinkimbi obuthambile.

Ukusebenza kwe-pitching nokuvutshelwa okusebenzayo

Ukuze uthuthukise ikhwalithi ye-alt yakho, bambelela ekugelezeni komsebenzi okuhleliwe kwe-WLP036. Kuma-altbier ane-ABV engu-5–6%, ama-White Labs aphakamisa ukusebenzisa isibali sawo sesilinganiso sokuphakama kwephimbo. Ibhodlela elilodwa lingase lanele, kodwa isiqalo esingu-1–2 L seqoqo elingamalitha angu-5 sithuthukisa ukuqala futhi sinciphise isikhathi sokulibala.

Ukuze uthole ama-brews asekuqaleni aphezulu adonsela phansi, khulisa usayizi wokuqala noma sebenzisa amaphekhi imvubelo amaningi. Ukulungisa isiqalisi epuletini elinyakaziswayo noma eflaskini enyakaziswayo kuqinisekisa ukuthi imvubelo iyasebenza. Ukufaka imvubelo esebenzayo, enomoya omuhle kubalulekile ukuze ugweme ukuqala kancane.

I-oxygenation ekujuleni ibalulekile. Sebenzisa itshe lokungenisa umoya elihlanzekile noma ukuzamazama ngamandla ukuze unikeze umoya-mpilo oncibilikile. Ukwengeza i-yeast nutrition kuma-high-gravity worts kusekela ukukhula kwamangqamuzana futhi kunciphisa ukucindezeleka.

Khomba izinga lokushisa lokuvutshelwa elingu-65–69°F ngezitayela ze-alt. Ukuvutshelwa okusebenzayo kufanele kuqale phakathi namahora angu-24-72 ngemva kokuvutshelwa. Gada ukufundwa kwamandla adonsela phansi ukuze uqinisekise ukuvutshelwa futhi ugcine izinga lokushisa elizinzile ukuze ulawule ama-ester nama-phenolic.

• Gcoba ezingeni lokushisa eliqondiwe futhi uqinisekise ukuthi imvubelo inempilo.
• Gada ukuvutshelwa ngamandla adonsela phansi, hhayi ukuvala umoya.
• Gcina amazinga okushisa azinzile ukuze ulondoloze uhlamvu lwe-malt.

Vumela ukuvutshelwa okuyisisekelo kuqede lapho ukufundwa kwamandla adonsela phansi kuzinza ezinsukwini ezimbalwa. Ukuze uthole ubhiya ocacile, dlulisela engozini yesibili noma ebandayo ngaphambi kokupakisha. Ukukhipha ikhekhe leyeast lapho amandla adonsela phansi azinza kunciphisa ingozi ye-diacetyl futhi kuthuthukisa ukucaca.

Gcina amarekhodi anemininingwane yezinyathelo zakho zokuvutshelwa kwe-alt yeast. Faka phakathi usayizi wokuqala, izinga lokushisa lokuphakama, indlela ye-oxygenation, kanye nesengezo somsoco. Amanothi angaguquki asiza ukuxazulula inkinga futhi athuthukise ukuvutshelwa nge-WLP036.

Umdidiyeli wotshwala uthela imvubelo ewuketshezi ethangini lokuvutshelwa lensimbi engenasici elifakwe i-airlock eneziqephu ezi-3. Ulwazi olwengeziwe

Izincomo zesimo, ukuguga, kanye nokupakishwa

Uma usebenzisa i-WLP036 ngobhiya besitayela se-alt, hlela umugqa wesikhathi wokulungisa isimo. Vumela okungenani amaviki amabili ekuvubeleni okuyinhloko ukuze uqedele futhi uyindilinga. Bese, landela ngeviki elilodwa kuya kwamathathu okushisa ukuze uthuthukise ukwehla kwemvubelo nokuxubeka kwe-flavour.

Ukuphahlazeka okubandayo eduze kuka-32–40°F amahora angu-24–72 ukuze kugqame ukucaca. I-WLP036 ibonisa i-flocculation emaphakathi, icwebezela ngokuhamba kwesikhathi. Ngaphambi kokupakisha, hlola amandla adonsela phansi ekugcineni ukuze ugweme i-carbonation yebhodlela noma isimo esimile kumakegi.

Ngokuguga kwe-altbier, isikhathi esisesilinganisweni emazingeni okushisa angaphansi kuyazuzisa. Amaresiphi agxuma kancane, ayisa phambili i-malt ngokuvamile azuza emavikini amabili kuya kwamane okuvuthwa. Ama-ales aqinile, aphushelwe eduze nokubekezelelwa kotshwala kweyeast, angadinga ukuguga isikhathi eside ukuze bushelelezi utshwala obushisayo futhi uzuze ibhalansi.

Izinketho zokupakishwa kwe-WLP036 zithinta kakhulu ukuzinza nokubukeka kwesikhathi eside. Lapho u-kegging, hlehlisa ikhekhe le-yeast ukuze unciphise i-autolysis kanye nengozi ye-haze. Lapho ufaka ibhodlela, qinisekisa amandla adonsela phansi azinzile izinsuku ezimbalwa ngaphambi kokuqalisa. Khomba i-carbonation emaphakathi ye-altbier yakudala, ephansi ukuze uthole okuhlukile okushelelayo.

Sebenzisa lolu hlu lokuhlola ngaphambi kokupakisha:

• Qinisekisa amandla adonsela phansi aqinile emahoreni angama-48-72.
• Isimo esibandayo sokusula nokulungisa imvubelo.
• Decant ku-keg ukuze unciphise imvubelo emisiwe.
• Qalisa ngokucophelela lapho ufaka ibhodlela ukuze uhlangabezane nezinhloso ze-carbonation ezimaphakathi.

Gcina amakegi namabhodlela aqediwe ezindaweni ezipholile, ezimnyama ukuze ulondoloze ubusha ngesikhathi sokuguga kwe-altbier. Ukuphatha kahle ngesikhathi sokupakisha i-WLP036 kuqinisekisa ukucaca kanye nezinhlamvu ze-malt crisp kubhiya osuphelile.

Ukuxazulula izinkinga ezivamile zokuvutshelwa nge-WLP036

I-WLP036 yokuxazulula inkinga iqala ngokuhlonza ukuvubela okunensayo noma okubambekile. Izigebengu ezivamile zihlanganisa ukufakwa ngaphansi kwe-underpitching, ukungenelwa komoyampilo okunganele, ukubila kubanda kakhulu, noma amandla adonsela phansi aphezulu aphezulu. Uma izitebhisi zokuvubela, ukudala isiqalisi esinempilo nokufudumeza isivundisi sibe sezingeni elikhethwa yiyeast kungasivuselela.

Ukuze uthole ukuvutshelwa okubambekile, zama ukuvusa kancane kanye nokwenyuka kwezinga lokushisa kancane. I-reoxygenate kuphela ngesikhathi sesigaba sokuqala sokusebenza. Uma amandla adonsela phansi anganyakazi, ukwethula isiqalisi esiqinile sohlobo olufanayo kungavimbela ama-flavour angaphandle kwamanye ama-yeasts.

Ukubhekana nezinkinga ezihlobene ne-ester nge-WLP036 kuhilela ukuhlola izinga lokushisa lokuvutshelwa kanye nempilo yemvubelo. Le mvubelo ikhiqiza amapheya amaningi noma ama-apula ester emazingeni okushisa afudumele. Qinisekisa amazinga okuphakama anele kanye nomoya-mpilo owanele ukunciphisa ingcindezi nokulawula amanothi anezithelo.

Ukuncipha kancane kuvame ukuvela kuphrofayili ye-mash noma isimo semvubelo. Amazinga okushisa aphakeme e-mash abangela i-wort encane engavubela, okuholela kubhiya obumnandi. Ukuze kuphele ukoma, nciphisa izinga lokushisa le-mash noma unwebe isikhathi se-saccharification. Qinisekisa izinga lokuphakama kanye nezinga lokushisa lokuvutshelwa lapho uxazulula izinkinga zokuthibaza.

Ukucaca kanye nenkungu kuvamile ngezinhlobo ze-medium-flocculent njenge-WLP036. Ukushisa okubandayo kungasheshisa ukusula. Ukuze uthole ukucaca okusheshayo, sebenzisa izinsimbi ezifana ne-isinglass noma i-gelatin, noma ukuhlunga okuthambile uma isikhathi siwumongo.

• Izimpawu ze-underpitching: isikhathi eside, ukwehla kwamandla adonsela phansi.
• Izimpawu zokuntuleka komoya-mpilo: ukubila kwanamathela kusenesikhathi, amakha emvubelo agcizelelwe.
• Amakhambi: yenza isiqalisi, fudumeza isivundisi, khipha umoya-mpilo kusenesikhathi, gcoba imvubelo enempilo.

Lapho kuvela amanothi esibabule noma afana nelager, hlola izinga lokushisa ngaphambi kwesikhathi lokuvutshelwa. Lawa ma-flavour angavela ku-wort ebanda kakhulu ekuqaleni. Khulisa amazinga okushisa kancane kancane ebangeni elisebenzayo ukusiza imvubelo ekuqedeni nasekususeni izinhlanganisela ezincane ezinciphisayo.

Gcina amarekhodi anemininingwane yamazinga okushisa e-mash, amazinga okushisa, amazinga komoya-mpilo, namazinga okushisa okuvutshelwa. Amalogi anembile angafinyeza kakhulu inqubo yokuxazulula izinkinga futhi anciphise izinkinga eziphindayo nge-WLP036 kumaqoqo azayo.

Ukuthola, ukugcinwa, nokuphathwa kwama-White Labs WLP036

Ukuze uthole i-WLP036, cabanga ukuthenga ngokuqondile kuma-White Labs noma abahlinzeki be-homebrew base-US abahloniphekile. Isohlwini njengengxenye No. WLP036 Dusseldorf Alt Ale Yeast. Abathengisi kanye nezitolo zotshwala zendawo zihlinzeka ngolwazi lweqoqo kanye nokusebenza, okusiza ekuthengeni okunolwazi.

Ukugcinwa ngendlela efanele kwe-WLP036 kubandakanya ukufaka isiqandisi ngaso sonke isikhathi. Ukusebenza kweyeast ewuketshezi kwehla kakhulu lapho kuvezwa ukufudumala. Namathela osukwini olulebulwe ngokuthi olungcono kakhulu futhi uhlele ukusebenzisa noma ukudala isiqalisi lapho isiko lisondela ekupheleni kwalo.

Ukuqala ukuphatha imvubelo ye-White Labs kuhlanganisa nokugcina iketango elibandayo ngesikhathi sokuthunyelwa nokugcinwa. Ukusebenzisa amaphakethe okubanda kanye nesiqandisi esisheshayo kunciphisa ukucindezeleka kwamaseli. Uma ibhodlela libonisa igwebu noma izimpawu zokuguga, lungiselela isiqalisi esikhundleni sokuphonsa ngqo.

• Qinisekisa ikhodi yeqoqo kanye nedethi ehamba phambili ekuthengeni i-WLP036.
• Sebenzisa isiqalo samaphakethe amadala ukuze uqinisekise ukuvutshelwa okunempilo.
• Bheka isibali sesilinganiso sezinga lezinga le-White Labs ukuze uthole amavolumu anembayo.
• Qaphela ukuthi i-WLP036 ihlola i-negative ngomsebenzi we-amylolytic, okukhombisa ukuthi akukho ukwehlukana kwesitashi okungalindelekile.

Okokuthutha ngemva kokuthenga, gcina izinga lokushisa elibandayo futhi unciphise ubude besikhathi sokuhamba. Uma kuhlelwa ukulondoloza okunwetshiwe, qapha izinga lokushisa futhi ugweme imijikelezo yokuncibilika yokuqhwaza ephindaphindiwe. Ukugcinwa okufanele kwe-WLP036 kuqinisekisa ukulondolozwa kwephunga nokusebenza kokunciphisa.

Endaweni yokuphuza utshwala, phatha imvubelo ye-White Labs ngokuhlanzeka ukuze ugweme izingozi zokutheleleka. Faka kabusha amanzi emanzini noma khuphukela kusiqalisi lapho izibalo zamaseli ziphansi. Ukujula okunembayo kanye nokufakwa komoya-mpilo okuhle endaweni kubalulekile ukuze i-WLP036 ibonise ukufunwa kwabaphisi botshwala bephrofayela ye-malt-forward.

Isiphetho

I-White Labs WLP036 I-Dusseldorf Alt Ale Yeast igqama njengenketho ethembekile kubaphisi botshwala abahlose uhlamvu lwe-alt oluvamile. Ine-attenuation emaphakathi (65-72%), i-flocculation emaphakathi, futhi ingaphatha amazinga otshwala afika ku-8-12% ABV. Lokhu kukwenza kube indawo yokuya kokuhlanzekile, okumnandi kancane kwe-alt nama-amber ales, ikakhulukazi uma kubilile ngaphakathi kwebanga lokushisa elilungile.

Ukuze kuzuzwe imiphumela engcono kakhulu, ukuvutshelwa ngesifinyezo se-WLP036 kuphakamisa ukugcinwa kwesigaba esisebenzayo siku-65–69°F. Futhi incoma ukusebenzisa isiqalisi ukuze uthole amandla adonsela phansi asekuqaleni aphezulu kanye nokuvumela isimo esinwetshiwe. Lokhu kuthuthukisa ukucaca futhi kuzuzisa ukunambitheka kwe-malt. I-strain idlula amaresiphi eqiniso e-Düsseldorf altbier, i-malt Kölsch-adjacent recipe, ama-cream ales, nama-ales abomvu noma a-amber, lapho ukuba khona komzimba ne-malt kungukhiye.

Kafushane, isiphetho sokubuyekeza se-WLP036 ukuthi le yeast ye-Dusseldorf iletha ukusebenza okungaguquki kanye nephrofayili yokunambitheka yakudala. I-Tailor mash, ukugxuma, nokuphonsa ekucacisweni kwemvubelo, futhi uzokhiqiza ngokuthembekile obhiya abalinganiselayo, abadlulisela phambili i-malt abahlanganisa isiko le-alt.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya Nge-White Labs WLP006 Bedford British Ale Yeast
• Ukuvubela Ubhiya nge-Mangrove Jack's M41 Belgian Ale Yeast
• Ukubilisa Ubhiya nge-Fermentis SafSour LP 652 Bacteria