Ukubilisa Ubhiya nge-Wyeast 3725-PC Bière de Garde Yeast

I-Glass fermenter ye-Bière de Garde ale enegwebu kanye ne-airlock phezu kwetafula lepulangwe egumbini lokuphekela ekhaya lase-French. Ulwazi olwengeziwe

Abafundi bazothola imininingwane ngesitayela, okuhlanganisa amashejuli okuvutshelwa, ukuphonsa, namasu okushisa. Umhlahlandlela uphinde unikeze ezinye izindlela lapho i-Wyeast 3725-PC inzima ukuyithola. Isebenzisa kokuhlangenwe nakho kwabaphisi botshwala namanothi omthengisi ukuze kunikezwe iseluleko esisebenzisekayo se-bière de garde engaguquki.

Okuthathwayo Okubalulekile

• I-Wyeast 3725-PC Bière de Garde Yeast ibekwe lapha njengenketho eqinile ye-French farmhouse ales yangempela.
• I-fermenting bière de garde izuza emazingeni okushisa apholile e-ale noma ukuphumula okufudumele kwesitayela se-lager ngephrofayela ehlanzekile.
• Ukuphatha imvubelo efanele kanye nokubala kwamaseli okwanele kuvimbela ukunambitheka okungemnandi futhi kuqinisekise ukuncishiswa.
• Izindleko zokusanhlamvu eziya phambili kwe-Malt kanye nokugxuma okulandelanayo kugqamisa ibhalansi yesitayela.
• Okunye okungenziwa kanye nokushintshwa okusebenzayo kuxoxwa ngezinkinga zokutholakala kwesizini.

Iyini i-Bière de Garde kanye nomongo wayo womlando

I-Bière de garde idabuka enyakatho yeFrance, eduze neBelgium, esifundeni sase-Hauts-de-France. Wawugaywa ngezikhathi ezithile zonyaka ngabalimi njengobhiya wokuhlinzeka ukuze uhlale ezinyangeni ezifudumele. Igama elithi "garde" lihunyushwa ngokuthi "gcina" noma "isitolo," okubonisa injongo yalo yasekuqaleni.

Ngekhulu lama-20, i-bière de garde yashintsha isuka ezindlini zepulazi yaya ezindaweni ezithengisa utshwala. U-Brasserie Duyck, umenzi we-Jenlain, ube nesandla kulolu shintsho. Umlando we-Jenlain uveza ukuthi ubhiya uguquke kanjani waba umkhiqizo onamandla, ocwengisiswe kakhulu phakathi nawo-1900s. Amanye ama-breweries afana ne-La Choulette ne-Castellain nawo anikele kuphrofayela yawo yesimanje.

Ngawo-1970 kanye nawo-1980 i-bière de garde yathola ukuqashelwa njengesitayela esihlukile. AbakwaBrewers bafaka amaresiphi ajwayelekile, ahloselwe amandla adonsela phansi asekuqaleni angu-1.060–1.080 kanye namandla adonsela phansi angu-1.008–1.016. Umbala usukela ku-SRM 9 kuye ku-19, nokubaba phakathi kuka-18–28 IBU. Okuqukethwe kotshwala ngokuvamile kwehla phakathi kuka-6 kuya ku-8.5% ABV.

U-Bière de garde, ngenkathi abelana ngezimpande zendlu yasepulazini no-saison, unomlingisi ohlukile. Yaziwa ngephrofayili yayo engcolile, ebushelelezi, futhi eyomile, enamanothi e-hop avinjelwe kanye nemvubelo. I-Saison, ngakolunye uhlangothi, i-hoppier futhi ihamba phambili imvubelo, inezici ezibabayo kanye ne-phenolic. Abaphisi botshwala bagxila ezindleleni zokuyisa phambili i-malt kanye nokuvutshelwa okulawulwayo ukuze bathole ukoma ngaphandle kwama-ester amaningi.

Ukuthuthuka kwesitayela kwathonywa izithako zendawo. I-Malteries Franco-Belge kanye ne-Castle Maltings bahlinzeke ngemithombo yesifunda, kuyilapho i-Poperinge hop inikele ngezinhlobo zakudala zase-Europe. Lezi zakhi, kuhlanganiswe nezinqubo zosiko zokugcina ze-cellar, zichaza iphrofayela eyingqayizivele yezinzwa ye-bière de garde.

Ukuhlola umlando ka-bière de garde kuveza inhlanganisela yesiko lendlu yasepulazini kanye nemvuselelo yezentengiselwano yangemva kwempi. Umlando ka-Jenlain unikeza isibonelo salolu shintsho olusuka kubhiya wendawo ukuya kuphawu lokuvuselelwa kobhiya wase-French farmhouse.

Iphrofayela yesitayela nokulindelwe kwezinzwa kwe-Bière de Garde

I-Bière de Garde yaziwa ngomlingiswa wayo ongcolile kodwa owomile. Abadayisi bahlose ukulinganisela okuthuthukisa ukuphuzwa. I-BJCP 24C iwuchaza njengobhiya oya phambili we-malt onomzimba wokukhanya okumaphakathi kuya kokumaphakathi. Inomkhawulo omncane, oqinisekisa ukuthi ubumnandi buyagcinwa.

Iphunga livame ukufaka amanothi athosiwe namabhisikidi. Izinguqulo zenhlaka noma ezinsundu zingase zihlanganisa i-caramel ekhanyayo, kuyilapho eziphaphathekile zingase zibe ne-herbal hop noma okubabayo. Imvubelo ingethula ama-ester anezithelo ezicashile, kodwa izinongo ze-phenolic noma ezinjenge-saison azivamile.

Ukubaba kugcinwa kuphansi, ngokuvamile phakathi kuka-18–28 IBU. Lokhu kusekela i-malt ngaphandle kokwenza ubhiya unambitheke ube mnandi ngokweqile. Izinguqulo eziphaphathekile zingase zibe nohlamvu lwe-herbal hop oluthe xaxa, kodwa zihlale ziyi-malt-phambili.

Ukucaca kanye nesimo kubalulekile kwisitayela. I-Bière de Garde kufanele ibe nokubukeka okucacile, ukugcinwa kahle kwekhanda, nomlomo obushelelezi, okhuliswe kahle. Noma yimaphi ama-cellar noma amanothi e-musty ayizimpawu zamaphutha wokuguga kukakhokho, hhayi izici eziyiqiniso.

Amazinga otshwala ngokuvamile asukela ku-6 kuya ku-8.5% ABV ekuchazeni kwesimanjemanje. Amabhodlela aqinile angase anikeze ukushisa okuncane kotshwala. Kodwa-ke, iphrofayili ye-flavour iyonke idinga ukuthi le mfudumalo ihlale ilinganisela, hhayi ukweqa ulwanga.

I-Wyeast 3725-PC Bière de Garde Yeast

I-Wyeast 3725-PC ithathwa njengohlobo lwangempela lwe-Bière de Garde. Kuvame ukutuswa kumagayidi esitayela nasezinkundleni zokwenza utshwala. Abadayisi bancoma ikhono layo ekugqamiseni ukunambitheka kwe-malt kuyilapho begcina ama-ester ehlolwa. Le bhalansi iqinisekisa ukuthi ubhiya uhlala u-malt-phambili ngaphandle kokuphambukela endaweni enzima ye-phenolic.

Nokho, ukutholakala kwayo kubangela inselele enkulu. Izinhlobo zesizini ze-Wyeast ezifana ne-3725 zivame ukukhululwa isikhathi esifushane, ngokuvamile ebusika. Abakhiqizi basekhaya balindele ngokulangazela ukukhishwa kwayo kabusha, okuvame ukwenzeka kusukela ngoJanuwari kuya kuMashi.

Ukuvutshelwa ngalesi siko kuzuzisa emazingeni okushisa apholile e-ale ngephrofayela ehlanzekile. Uma igcinwe ipholile, i-Wyeast 3725-PC ithuthukisa i-malt eyomile, eyindilinga eyisici sesitayela. Ngakolunye uhlangothi, amavubelo afudumele angethula amanothi anezithelo noma afana newayini, okwenza ukulawula izinga lokushisa kubaluleke kakhulu.

Amathiphu okuphatha asebenzayo avela emphakathini abalulekile. Ukufaka izibalo ezanele zamaseli nokugwema izinga lokushisa eliphezulu le-ale kusiza ukunciphisa ama-phenolic. I-conditioning emfushane noma i-lagering elula ingathambisa imiphetho eqinile futhi iqedele ukunambitheka.

Kulabo abafuna ezinye izindlela, i-Wyeast 3725-PC yabelana ngokufana nezinhlobo ezifana ne-White Labs WLP072 French Ale nezinye izinhlobo ze-farmhouse. Lezi zinketho zinikeza iphrofayela efanayo ye-malt-forward, evinjelwe i-ester uma i-3725 ingaphandle kwesizini.

• I-pitch kumaseli anempilo ibala ukuncishiswa okuhlanzekile.
• Ivubela ohlangothini olupholile lobubanzi be-ale ukuze uthole ama-phenolic amancane.
• Isimo noma i-lager kafushane ukuze bushelelezi ukunambitheka nokucaca.

Sula ibhodlela lengilazi eligcwele uketshezi olusagolide, olucwebezelayo endaweni yokhuni enomqhele enokukhanya kwangemuva okufudumele, okunsundu. Ulwazi olwengeziwe

Ezinye izindlela zokukhetha imvubelo nokushintshwa okunconyiwe

Ukukhetha imvubelo efanele kubalulekile ku-flavour nephunga elimnandi le-bière de garde. Abadayisi bavame ukubheka ezinye izindlela ze-Wyeast 3725 uma ingatholakali noma bafuna iphrofayili ehlukile. Izinhlobo ezihlanzekile futhi ezihamba phambili ze-malt zingcono kakhulu ngobuqiniso.

I-White Labs i-WLP072 ne-WLP011 yizinketho ezinhle ze-ale. I-WLP072 ihlinzeka ngohlamvu lwe-French ale oluthambile olugcina ukujula kwe-malt. I-WLP011 inikeza ukuncishiswa okuhlanzekile futhi isebenza kahle uma ivutshiwe ipholile.

Izinhlobo ze-German kanye ne-Kölsch ezifana ne-WY1007 ne-WY1728 zithatha indawo esebenzayo yokucaca kanye nokukhiqizwa kwe-ester okumaphakathi. I-WY1007 ikhiqiza umgogodla ongathathi hlangothi ogqamisa i-malt, okwenza kube ukukhetha okuvamile kobhiya besitayela sasepulazini.

Abanye abaphisi botshwala babika impumelelo nge-WLP570 kanye nezinhlobo ze-Alt zephrofayela ecebile ye-malt. I-WLP570 ingangeza izithelo ezicashile kuyilapho igcina isiphetho sibushelelezi. Lezi zinhlobo zifanelana nezindlela zokupheka ezizuzayo ngokuthinta okuyinkimbinkimbi.

Imvubelo ye-lager ingaveza umphumela ohlanzekile kakhulu. I-SafLager W-34/70 kanye nezinhlobo ze-lager ezifanayo ziletha ukucwazimula okuhambisana ne-malt. Ukuvubela uhlobo lwe-lager emazingeni okushisa ashisa kakhulu kunokujwayelekile, acishe abe ngu-55–60°F (13–15°C), kungalingisa uhlamvu oluhlanzekile noluhlanzekile olufunwa abaphisi botshwala abaningi.

• I-White Labs WLP072 — Umlingiswa we-French ale, phambili kwe-malt.
• I-WY1007 - I-German Ale, ingathathi hlangothi futhi igcina i-malt.
• I-WLP570 — yengeza izithelo ezicashile ngaphandle kokubusa iphrofayili.
• I-SafLager W-34/70 — i-lager ehlanzekile iqeda lapho ibiliswa ifudumele kancane.
• I-WLP011 — i-attenuation ehlanzekile, isebenza kahle emazingeni okushisa apholile.

Gwema izinhlobo ze-phenolic saison ezinamandla ngaphandle uma uhlose ubhiya oyingxubevange. Imvubelo ye-Saison efana ne-WY3711 ingaba nopelepele kakhulu uma ivutshelwe ifudumele. Uma usebenzisa uhlobo lwe-saison, gcina izinga lokushisa liphansi futhi uqaphe ama-phenolic ester eduze.

Uhlu lukaPhil Markowski lwezinhlobo ze-ale ezihlanzekile luyisiqondiso esiwusizo. I-WLP003, WLP029, WLP011, WLP008, kanye ne-WLP001 zilinganisela kakhulu kumaphrofayela ahlanzekile uma imvubelo ipholile. Lezi zinhlobo zingakhiqiza imiphumela efana ne-bière de garde ngokulawula izinga lokushisa ngokucophelela kanye nesikhathi sokukhula.

Ukushintsha okusebenzayo kuhlanganisa i-WY1007, WY1728, ne-WLP570 yalabo abafuna ezinye izindlela ezitholakala kalula ze-Wyeast 3725. Khetha uhlobo olugcina ubukhona be-malt futhi lunciphe ngokuhlanzekile. Fermenta kupholile kunama-ales ajwayelekile futhi ucabangele ukuphumula okufushane kwe-lagering ukuze ubushelelezi ama-ester nohlamvu lwe-yeast.

Izindlela ezingcono kakhulu zokuphatha imvubelo

Ukwakha isisekelo esiqinile kubalulekile. Ku-bière de garde ene-gravity yasekuqaleni engu-1.060–1.080, i-yeast starter eqinile ibalulekile. Ikhuphula ukubalwa kwamaseli futhi ifinyeze isigaba se-lag. Ngobhiya beseshini, isiqalisi esincane sanele. Kodwa kumaqoqo amakhulu, ama-malt-forward, i-starter enkulu iyadingeka.

Uma usebenzisa imvubelo eyomile njenge-SafLager W-34/70, landela imiyalelo yokubuyisela amanzi emzimbeni ngokucophelela. Ukuze uthole imvubelo ewuketshezi evela ku-Wyeast noma i-White Labs, yiphathe ngobumnene ukuze ugweme ukuyaluza ngokweqile. Lokhu kuvikela imvubelo futhi kunciphisa ubungozi bokungavundisi phakathi nezigaba zokuqala zokuvutshelwa.

I-oxygenation ibalulekile lapho uphonsa. Faka umoya ku-wort epholile ngaphambi nje kokufaka imvubelo. Lokhu kunikeza umoya-mpilo odingekayo ukuze amangqamuzana akhe ama-sterol kanye nolwelwesi. I-oxygenation efanele iqinisekisa ukuvutshelwa okuhlanzekile, okuphumelelayo, ukuvimbela ubumnandi obusele.

Gcoba ezingeni lokushisa okuhlosiwe lokuvutshelwa, hhayi ezingeni lokushisa elilingana negumbi. Ukudlulisa imvubelo ku-wort ngezinga lokushisa elifana nele-fermentation target kunciphisa ukushaqeka okushisayo. Lokhu kusiza ukuvimbela ama-phenolic angafuneki noma ama-ester afana ne-solvent. Amazinga okushisa apholile athanda amaphrofayili ahlanzekile, kuyilapho izindawo ezifudumele zingasheshisa umsebenzi kodwa zandise ingozi ye-ester.

• Hlanza zonke izindawo zokuthintana futhi ugcine ishejuli yokufaka ehlelekile.
• Sebenzisa izilinganiso zephimbo eziphakeme kancane ngokuhlanzeka kakhulu, ukuvutshelwa okusheshayo okugcina amazinga e-ester ephansi.
• Hlela ukuphumula kwe-diacetyl ngezinguqulo ezikhulisiwe uma usebenzisa izinhlobo ze-lager.

Uma i-Wyeast 3725 ingatholakali, khetha enye indawo efanelekile kusengaphambili. Lungisa usayizi wesiqalisi sakho ukuze uhambisane nokusebenza nokuncishiswa kwe-strain ye-substance. Ukuqhathanisa izibalo zamaseli kanye nezidingo ze-oxygenation kuqinisekisa ukuthi ubhiya uhlala uqinisile esitayeleni.

Gada ukuvutshelwa kusenesikhathi futhi ubuke ukwehla kwamandla adonsela phansi. Imvubelo enempilo, ephethwe kahle inciphisa izitebele zokuvubela futhi inikeza ukulawula okwengeziwe ekuthuthukisweni kokunambitheka. Iziqalo ezinhle zemvubelo, ukubuyisela amanzi emzimbeni ngokucophelela, izinga lokushisa elifanele, nomoya-mpilo ofanele we-bière de garde konke kunomthelela ekuvubeleni okuthembekile kanye nobhiya wokugcina ongcono.

Amasu okushisa okuvutshelwa kwe-Bière de Garde

I-Bière de garde iyachuma ngezinga lokushisa lamabomu neliqinile lokuvutshelwa. Abaphisi botshwala abaningi bakhetha ukuvubela ama-ales apholile ku-55–60°F (13–15°C). Le ndlela igqamisa umlingiswa we-malt futhi igcina ama-esters ehlolwa. Umphumela uba iphrofayili ehlanzekile, eyindilinga enama-malts athosiwe namanothi ezithelo acashile.

Enye indlela ethembekile iwukusebenzisa i-ale strain nokubilisa emazingeni okushisa apholile. Khomba u-55–58°F (13–14°C) ngesikhathi sokuvutshelwa okuyinhloko. Le ndlela inciphisa izici ze-phenolic noma i-peppery, igcina ubhiya ugxile. Ukuvutshelwa kulawa mazinga okushisa kuphinde kukhawulele izici ezibabayo ezifana ne-saison ngenkathi kuqinisekisa ukuncishiswa okugcwele.

Enye indlela ukusebenzisa i-lager strain bese ubilisa ngokushisa kancane kunokujwayelekile. I-lager egijimayo emazingeni okushisa angu-55–60°F (13–15°C) kubangela umgogodla ocwebile, owomile one-ester encane. Ngemuva kokuqala, zipholisa bese ubeka eduze kuka-32°F (0°C) amasonto ambalwa. Lesi sinyathelo sishelela ubhiya futhi sicacise ama-flavour.

• Qala kuthagethi oyikhethile bese ubamba unganyakazi ngokuvutshelwa okusebenzayo.
• Vumela imvubelo ukuthi iphele kulelo zinga lokushisa ngaphambi kwanoma yikuphi ukunqwabelana.
• Ngemuva kokuqala, nciphisa izinga lokushisa kancane kancane bese ubanda amaviki angu-4-6.

Ukulawula izinga lokushisa okuphumelelayo kubaluleke kakhulu kunamazinga okushisa adlulele. Indawo ezinzile ivimbela ama-flavour angaphandle futhi iqinisekisa imiphumela engaguquki. Abaphisi botshwala abaningi bathola ibhalansi ephelele ngokukhetha uhlobo lwe-ale emazingeni okushisa aphansi kunokuvamile noma uhlobo lwe-lager ekugcineni okuphezulu kwezinga lokushisa le-lager. Lokhu kulinganisa ubusha nobushelelezi.

Isikhathi siyisihluthulelo. Qala ngezinga lokushisa eliqondiwe, vumela ukuvutshelwa okuyisisekelo okugcwele kulelo zinga, bese kubanda ukuze ucwenge ulwanga. Ukulawula izinga lokushisa okungaguquki phakathi kwalezi zigaba kuphumela ku-bière de garde yakudala. Lo bhiya uya phambili, uhlanzekile futhi unesimo esikahle.

I-carboy yengilazi egcwele i-Bière de Garde wort esagolide egwedlayo ngesikhathi sokuvutshelwa, ekhanyiswa ukukhanya okufudumele ngokumelene nezindonga zensimbi engagqwali. Ulwazi olwengeziwe

Amashejuli we-Mash namasu okufeza iphrofayili ye-malt eyomile yesitayela

I-step mash yakudala inikeza ukulawula okunembayo komsebenzi we-enzyme, okubalulekile ku-Bière de Garde ezomile, ezomile. Abaphisi botshwala bendabuko balandela ukulandelana okukhethekile: qala ngokuphumula kwamaprotheni ku-131°F (55°C) imizuzu eyi-10–20. Bese, phakamisa izinga lokushisa libe yindawo yokuphumula ye-beta-amylase ku-144°F (62°C) cishe imizuzu engama-30. Qeda ngokuphumula kwe-alpha-amylase ku-158°F (70°C) imizuzu engu-10–20. Ukuze umise ukuguqulwa, hlanganisa eduze kuka-168–170°F (76–77°C).

Le shejuli ye-mash ithuthukisa ukuvubela kuyilapho ilondoloza uhlamvu olwanele lwe-malt. Ivumela amanothi athosiwe acashile kanye ne-caramel. Ukulandelana kwe-beta/alpha rests kuthuthukisa ukuwohloka koshukela, kuphromothe ukuncishiswa okuphezulu. Lokhu kufinyelelwa ngokuhlinzeka nge-maltose eyanele evubelayo kanye nama-dextrin amade ukuze kube nebhalansi.

Uma ukugoqa izinyathelo kungenzeki, ukumnika okukodwa kokuthi cishe ku-152°F (67°C) kuyasebenza. Khomba ukujiya kwe-mash okungamaquarts angu-1.25–1.5 ngephawundi ngalinye ukuze uthole ukusebenza okungaguquki kwe-enzyme. Izinga lokushisa eliphansi kancane lokumnika lingaholela ekugcineni komile ngaphandle kokudela ukunambitheka.

Qaphela ngezithasiselo. Abakhiqizi bezohwebo bangase bengeze ushukela ofika ku-10% ukuze kwandiswe ukoma nokubamba. Abakhiqizi basekhaya bavame ukukhetha ukugwema ushukela ukuze balondoloze ukujula kwe-malt. Inketho incike kuphrofayili ye-flavour oyifunayo.

Qinisekisa ukujikeleza kabusha kusenesikhathi kanye nokuphuma kancane ukuze uvimbele ukuqoqwa kwe-tannin. I-lautering elawulwayo kanye nokuqina kwe-mash okumaphakathi kuyisihluthulelo sokugcina i-wort ehlanzekile, evubelayo. Lezi zinqubo, ezihlanganiswe neshejuli ye-mash ehlosiwe, yenza ngcono iphrofayili kabhiya futhi isekele ukuncishiswa okufunayo.

Izindleko zokusanhlamvu kanye nokukhetha kwesithako sobuqiniso

Qala ngama-malts angempela uma kungenzeka. I-Malteries Franco-Belge kanye ne-Castle Maltings yimithombo ebalulekile ye-northern French bière de garde. Uma lezi zingafinyeleleki, khetha izimila eziphaphathekile zaseJalimane noma zase-Belgian zekhwalithi ephezulu njengezinye izindlela.

Ukuze uthole iresiphi ye-Jenlain clone, gxila ku-pilsner noma isisekelo se-malt esiphaphathekile. Engeza i-Vienna ne-Munich malts ngobuningi ukuze uzuze ukunambitheka okuthosiwe, okuyisinkwa. I-Munich Vienna malts ibalulekile ekufudumaleni, isici sebhisikidi se-amber.

Sebenzisa ama-malts akhethekile ngobuhlakani. Faka amanani amancane ama-crystal malts ebangeni elingu-20–60°L kumanothi e-caramel. Ukuthinta i-malt emnyama encishisiwe, njenge-Carafa III, ingathuthukisa umbala ngaphandle kokwethula ukunambitheka okubabayo okugazingiwe.

• Isibonelo segrist yenqwaba engamalitha angu-5: Pilsner/pale malt + Vienna + Munich II + ukukhanya i-Caramel Vienna (20°L) + i-Caramel Munich (60°L) + landela i-Carafa III.
• Ithagethi: OG ≈ 1.067, SRM ≈ 14, ABV ≈ 7.1% yokuhumusha kwe-amber yakudala.

Ushukela ungasetshenziswa kancane. Izinguqulo zezentengiselwano zingafaka ushukela ongafika ku-10% ukuze kuthuthukiswe ukuvubela nokomisa isiphetho. Abakhiqizi basekhaya bavame ukukhetha ukushiya lokhu ukuze balondoloze iphrofayela yokudlulisela phambili i-malt.

Izinketho ze-Hop ne-adjunct kufanele zihlale zicashile. Amahops endabuko aseFrance afana ne-Strisselspalt alungile. Izinhlobo ezihlonishwayo zaseJalimane noma zesiCzech kanye ne-English Fuggle yizinto ezamukelekayo esikhundleni, ezinikeza ithoni encane yomhlaba.

Lapho wenza ibhili yakho yokusanhlamvu ye-bière de garde, ibhalansi ibalulekile. Vumela i-Munich Vienna malts ukuthi ilawule ukunambitheka, ikhawulele ikristalu ne-roast, bese ukhetha ama-hops athuthukisa uhlamvu lwe-malt.

Izinketho ze-Hop kanye nethagethi ye-Bière de Garde

Gcina ukufutheka ukuze ugqamise ukunambitheka kwe-malt. Khomba ngebanga elibabayo elingu-18-28 IBU. Izindlela zokupheka eziningi ze-amber ziwela cishe ku-20 IBU. Le bhalansi iqinisekisa ukuthi ama-toasts kanye nama-caramel malts athatha indawo ephakathi, esekelwa umgogodla ohlanzekile.

Khetha ama-bière de garde hops omdabu ukuze uthole ubuqiniso. I-Strisselspalt yengeza amanothi athambile ezimbali namakhambi, afanelana nesitayela ngokuphelele. I-Brewer's Gold ilungele ukubaba kwangaphambi kwesikhathi, ingeza unqenqema olunenhlaka kancane. Ngomthombo we-alpha ongathathi hlangothi, cabanga nge-Magnum noma i-high-alpha bittering hop ukuze ufinyelele ama-IBU akho aqondiwe.

Yamukela uhlelo lokugxuma olulandelanayo. Faka okubabayo kokuqala ekuqaleni kwamathumba ukuze ufinyelele ububanzi obubabayo obufunekayo. Yenza izengezo zamuva nje kuphela ngemizuzu eyi-10-15 ukuze uthole iphunga elicashile. Gwema ukugxuma sekwephuzile kakhulu, njengoba kungasusa ibhalansi isuke ebunkingeni be-malt.

Qondanisa ukukhetha kwakho kwe-hop nombala kabhiya kanye nomlingiswa wemvubelo. Izinguqulo ze-Paler zingakwazi ukuphatha amanothi amaningi we-herbal noma ayisinongo avela e-Strisselspalt noma ama-substitutes ahloniphekile aseJalimane. Ngakolunye uhlangothi, obhiya benhlaka nobumnyama, bathembele ekujuleni kwe-malt. Gcina izengezo ze-hop ziphansi ukuze uqinisekise ukuthi i-Brewer's Gold noma i-English Fuggle ihlala ngemuva.

• Ukubaba okuyinhloko: I-Magnum noma i-Brewer's Gold ukuze ifinyelele kuma-IBU.
• I-Flavour/iphunga: Izengezo eziphuzile ze-Strisselspalt noma ama-noble hops.
• Ama-substitutes: ama-hops ase-German/Czech noble noma i-English Fuggle yamanothi asemhlabeni.

Lapho ufaka esikhundleni, khetha ama-hops ahambisana ne-Wyeast 3725 esters. Ama-herbal hop alula athuthukisa i-yeast ester ezinguqulweni eziphaphathekile. Ama-hop anamandla, anephunga elimnandi angahlula i-malt kumabhiya anhlaka. Linganisela emuva izengezo futhi unamathele kumhlahlandlela we-IBU obabayo 18-28.

Ukuvaleka kwamakhoni e-hop aluhlaza aminyene endaweni yokhuni, kukhanyiswe ngokufudumele ukuze kugqanyiswe ukwakheka kwawo okunempilo nobusha bokuphisa. Ulwazi olwengeziwe

Iphrofayili yamanzi kanye nokwelashwa ukuze kugqanyiswe ukonakala

Amanzi okuphuza e-French endabuko e-bière de garde athambekele ekukhiqizeni amanzi athambile anamazinga aphansi e-carbonate. Lesi sisekelo esithambile sivumela ukunambitheka kwe-malt ukuthi kukhanye ngaphandle kobunzima. Abakhiqizi basekhaya bavame ukuqala nge-osmosis ehlanekezelwe noma amanzi acwecwe, bese bengeza amaminerali ukuze bawahlanganise.

Qala ngokuhlola umthombo wakho wamanzi. Uma kune-alkaline kakhulu, uzodinga ukunciphisa ama-carbonates ukuze ugweme ukunambitheka kwensipho. Ukugcina i-pH ye-mash imnandi, abaphisi botshwala bavame ukusebenzisa i-phosphoric acid noma i-lactic acid ebangeni lokudla ku-mash-in, okuhloswe ngayo i-pH engu-5.5.

Ukwengeza usawoti omncane kungathuthukisa ukugula. Ngenqwaba engamalitha amahlanu, ithisipuni elilodwa le-calcium chloride ku-mash likhuphula i-malt kanye nokusebenza kwe-enzyme. Kodwa, gwema amazinga aphezulu e-sulfate, njengoba angenza ubhiya wome futhi agcizelele ama-hops phezu kwe-malt.

Kubalulekile ukukala i-pH ye-mash ngemva kokungena, uma kungenzeka. Khomba i-pH ephakathi kuka-5.3 no-5.6 ukuze uthuthukise umsebenzi we-enzyme. Lokhu kuzonikeza ubhiya wakho isiphetho esihlanzekile, esomile kancane, esifanelana nesitayela. Ukulungiswa kufanele kwenziwe ngezinyathelo ezincane, ngokuhlolwa njalo kwe-pH ukuze kugcinwe ibhalansi.

U-Gordon Strong kanye nabanye ababhali abahlonishwayo batusa ukuqala nge-RO base, elungiswe kuphrofayela ethambile. Yilungise kahle ukuze uhlanganise i-pH 5.5 bese wengeza i-calcium enesizotha kubhiya oya phambili we-malt. Sebenzisa ukwelashwa okumnene, ukuhlola i-pH okunembile, kanye nokudosa usawoti olondolozayo ukuze ulondoloze ukugxila kwe-bière de garde malt yakudala.

Umugqa wesikhathi wokuvutshelwa kanye nezincomo zokukhulisa

Qala ngokuvutshelwa okuyisisekelo okugcwele ezingeni lokushisa elikhethiwe. Ukuze uthole iphrofayela epholile ye-ale, gcina u-55–60°F kuze kube yilapho amandla adonsela phansi athile azinza. Uma usebenzisa imvubelo ye-lager emazingeni okushisa aphezulu e-lager, gxila ebangeni elifanayo elingu-55–60°F ukuze uvubele okuhlanzekile.

Ukuvutshelwa okuyisisekelo ngokuvamile kuthatha isonto elilodwa kuya kwamabili, kuye ngokuthi uhlobo lwemvubelo namandla adonsela phansi asekuqaleni. I-Rack iye kweyesibili noma isuse ngokucophelela i-trub esindayo uma ukuvutshelwa sekuphelile. Lesi sinyathelo sinciphisa ukukhiqizwa kwe-flavour futhi silungiselela ubhiya esimweni esibandayo.

Ngemuva kokuqopha, hlela isigaba se-conditioning ukuze uthuthukise ukucaca nokushelela. Abaphisi botshwala abaningi balandela ishejuli yelager yamaviki angu-4-6 eduze nokuqandisa ukunambitheka okuyindilinga futhi balungise amaprotheni. Ukuze kuqedwe ngokwesiko, i-lager yamaviki angu-4-6 eseduze no-32°F iyanconywa.

Ukuze uthole lokho kuqubuka okubandayo, phahlazeka ku-32°F izinsuku ezimbalwa ukuze usize ukuphumula okubandayo futhi usule ubhiya. Lesi sinyathelo siqinisa imvubelo kanye nezinhlayiya ze-flocculation, okwenza isimo esilandelayo siphumelele kakhulu. Isikhathi sesimo esinwetshiwe esingaphezu kwesikhathi sokuqala sizothuthukisa ukuzwa komlomo futhi sinciphise ama-ester anonya.

Uma usulungele ukupakisha, khetha phakathi kwe-conditioning yebhodlela noma i-kegging. Ngamabhodlela, qala futhi uvumele isikhathi esanele sokumisa ukuze ufinyelele i-carbonation eqondiwe. Kuma-kegs, phoqa i-carbonate ibe imiqulu engu-2.5 ye-CO2 ukuze uthole isethulo sakudala. Lungisa ushukela omningi ngokucophelela ngosayizi weqoqo ukuze ugweme ukugcwala kwekhabhoni.

• Okuyinhloko: amaviki angu-1-2 ngesikhathi esikhethiwe kuze kube yilapho i-FG izinzile.
• I-post-primary: dlulisa i-trub, uphole futhi uzinze.
• I-Lagering: khomba i-lager yamaviki angu-4-6 eduze kuka-32°F ukuze isheleleke futhi icace.
• Okokugcina: iphahlazeka libe ngu-32°F, isimo, bese i-carbonate iye ku-~2.5 vols CO2 noma isimo sebhodlela esine-priming efanele.

I-cold lagering iyingxenye yohlamvu lwakudala olushelelayo oluphawulwe yi-BJCP kanye neziphathimandla ezikhiqiza utshwala. Ngisho nezinguqulo ezivutshelwe njengama-ales afudumele ziyazuza ekuphumuleni kobhiya okunezimiso kanye nesikhathi esanele sokumisa ukuze kufinyelelwe iphrofayela eyindilinga, ehlanzekile.

Izinkinga ezijwayelekile zokuvutshelwa kanye nokuxazulula inkinga nge-3725

Ukuvubela nge-Wyeast 3725 kungaveza i-bière de garde ehlanzekile uma ulawula izinga lokuphakama, umoya-mpilo, nezinga lokushisa. Uma ubona ama-phenolic noma ama-flavour afana newayini, hlola usayizi wokuqala kanye nezinga lokuphonsa kuqala. Ukufaka ngaphansi kushiya imvubelo igxilile futhi ijwayele ukukhiqiza ama-off-flavour ama-bière de garde abalandeli abangawathandi.

Izinga lokushisa libalulekile. Khomba i-ale range epholile, engaba ngu-55–60°F, futhi ugweme ukushintshashintsha okubangela umlingiswa we-phenolic. Ukufakwa komoyampilo okuhle ekuphokopheni kanye nezinga lokushisa elizinzile kunciphisa amathuba okunambitheka okufana newayini futhi kusiza imvubelo iphele ngesikhathi.

• Ukuvutshelwa okuhamba kancane noma okuxegayo: qinisekisa ukusebenza kwemvubelo namazinga komoyampilo. Sebenzisa isiqalisi esinempilo, engeza umsoco imvubelo uma kufaneleka, noma ukhuphule izinga lokushisa ngamadigri ambalwa kafushane ukuze uqale kabusha umsebenzi.
• Amanothi anjengama-musty noma anjengokhokho: lawa ngokuvamile avela emaphutheni okupakisha noma okhokho abangcolile. Ungazami ukwenza kabusha “i-cellar” mustiness; kuphathe njengephutha futhi uhlole izindlela zokupakisha.
• I-Diacetyl nesibabule: I-Wyeast 3725 ngokuvamile ikhiqiza i-diacetyl ephansi lapho ukuvutshelwa sekuhlanzekile. Uma i-diacetyl ivela, yenza ukuphumula kwesimo esifudumele ukuze ukhuthaze imvubelo ukuthi iphinde iyimunce. Isibabule esivela ku-lager strains ngokuvamile siyaphela ngesikhathi sokuzala.

Uma izinkinga ziqhubeka, bhala ukufundwa kwamandla adonsela phansi, amazinga okushisa, nendlela yephimbo. Leyo datha isiza ukukhomba izimbangela phakathi ne-Wyeast 3725 yokuxazulula inkinga. Ukulungiswa okuncane kusenesikhathi kuzovikela iphrofayela ye-malt futhi kugcine ama-off-flavour bière de garde brewers esebenza ukuze agwenywe.

Ukuvala isikhiya sokuvutshelwa esigwedlayo ku-carboy yengilazi elebhu ekhanyiswe kalufifi enezinto zesayensi ezihlakazekile. Ulwazi olwengeziwe

Izibonelo zamaresiphi kanye nemihlahlandlela ye-homebrew esebenzayo

Ngezansi kunezindlela ezimbili ezihloliwe ze-bière de garde yakudala: iresiphi egcwele okusanhlamvu kanye neresiphi yokukhipha elula enezinhlamvu ezikhethekile. Zombili zihlose umgogodla ocebile we-malt, izinongo ezithambile ezivela kumahops, kanye nephrofayili ehlanzekile yokuvutshelwa.

Isibonelo sokusanhlamvu (amalitha ama-5)

• Ithagethi: OG 1.067, FG 1.015, ABV ~7.1%, IBU ~20, SRM ~14.
• Igrist: 8 lb MFB Pilsner, 2 lb Vienna, 1 lb Munich II, 8 oz Caramel Vienna 20L, 6 oz Caramel Munich 60L, 2 oz Carafa III (debittered).
• AmaHops: Igolide leBrewer 60 min (elibabayo), iStrisselspalt 15 min (iphunga).
• Imvubelo: I-Wyeast 3725-PC inconywa; I-WLP072 noma i-SafLager W-34/70 eyamukelekayo esikhundleni.
• I-Mash: i-step-infusion ngesibonelo sikaGordon Strong; uma usebenzisa i-step mash, shaya u-131°F ukuze uthole ukuphumula kwamaprotheni bese ukhuphukela ku-152°F ukuze uthole i-saccharification. Khomba hlanganisa i-pH 5.5 bese wengeza i-CaCl2 ukuze ulungise amanzi.
• Ukuvutshelwa: 68°F kokuyisisekelo, ukuphahlazeka kanye ne-lager ku-32°F amaviki angu-4–6 ukuya kwezinambitheka eziyindilinga.

Khipha iresiphi enezinhlamvu ezikhethekile (amalitha ama-5)

Sebenzisa i-malt liquid extract elula njengesisekelo. I-Step 1–1.5 lb Caramel Vienna, 8 oz Caramel Munich 60, kanye nenani elincane (1-2 tsp) le-malt emnyama encishisiwe ngombala. Bilisa imizuzu engama-60 ngeshejuli ye-hop efanayo nezinketho zemvubelo njengenhla.

Landela inqubo efanayo yokuvutshelwa kanye nokubeka isimo. Iresiphi ekhishiwe ikhiqiza umbono othembekile we-Jenlain clone lapho igxuma futhi ivutshelwa ngendlela efanele.

Ukulungiswa okusebenzayo kwabakhi bezindlu

Uma ungenayo imishini ye-step-mash, ukumnika okukodwa kokungu-152°F imizuzu engu-60 kusazokhipha ubhiya owomile, olinganiselayo. Kungafika ku-10% ushukela olula ku-fermenter ukomisa isiphetho kodwa ulindele ubunzima obunciphile be-malt.

Uma i-Wyeast 3725 ingatholakali, cabangela i-WY1007, WLP072, WLP570, noma i-WLP011 ukuze uthole amaphrofayela e-ester afanayo. Izinhlobo ze-lager zingasetshenziswa emazingeni okushisa e-lager afudumele ukulingisa isitayela ngaphandle kwesitoreji esibandayo esinwetshiwe.

Amanothi okuvutshelwa kanye nesiqondiso sokuqala

Ukuze uthole imvubelo ewuketshezi hlela isiqalisi esinempilo ukuze ushaye amandla adonsela phansi asekuqaleni ngokushesha. Uma usebenzisa izinhlobo ze-ale, vubela indawo epholile ku-55–60°F ukuze ugcine ama-esters evinjelwe. Ukuze uthole izinhlobo zangempela zelager, vubela ku-55–60°F ibanga lokuqala, bese kubanda lapho kuphawulwe ngenhla.

Lezi zindlela zokupheka namathiphu zinikeza indlela esebenzayo yokwenza iresiphi ethembekile ye-bière de garde noma i-clone ye-Jenlain esebenzayo ekhaya. Lungisa amashejuli we-mash nokukhetha imvubelo ukuze uhambisane nemishini nokugcizelela ukunambitheka okufunayo.

Ukukhonza, ukupakisha, nokuguga ukuze uthole imiphumela engcono kakhulu

Lapho ukhetha ukupakisha, qondanisa nezinjongo zakho. Khetha amabhodlela ukuze uthole ukubukeka kwakudala noma amakegi ukuze kube lula futhi kufane. Abaphisi botshwala bezentengiselwano bavame ukusebenzisa ukukhonkwa kwesitayela se-champagne. Ngakolunye uhlangothi, abakhi basekhaya, bangase bakhethe ukuphuma kokhokho ukuze bagweme amaphutha angaphansi noma ama-musty kusuka kukhwalithi ye-subpar cork.

Ukuhlela kusenesikhathi nge-carbonation kubalulekile. Khomba amaleveli e-carbonation aphakathi kuka-2.3 no-2.6 wevolumu yokuzwa komlomo oku-quintessential. U-Gordon Strong uphakamisa cishe amavolumu angu-2.5 ukuze kube nebhalansi evumelanayo phakathi kwe-malt nokusebenza kahle.

I-Bottle conditioning bière de garde idinga ukuqagela okunembile nokubekezela. Qala ngethamo likashukela cishe i-3/4 yenkomishi kashukela kashukela we-batch engamalitha amahlanu. Vumela amabhodlela ukuba abekwe ekamelweni lokushisa kuze kube yilapho i-carbonation izinza. Bese, uwayise endaweni ebandayo ukuze acwenge futhi alulame.

Amabhodlela amakhokho ahlinzeka ngobuhle bendabuko futhi abhangqe kahle namakheji anentambo ukuze avikeleke. Amakhokho angakhethwa kubakhiqizi basekhaya. Uma usebenzisa amabhodlela amakhokho, khetha okhokho bekhwalithi ephezulu. Zigcine ziqondile phakathi namaviki okuqala okulungisa ukuze unciphise amanothi e-musty.

Ukukhonza i-bière de garde ngezinga lokushisa elilungile kuveza izendlalelo zayo ze-malt kanye nama-ester weyeast acashile. Thela ku-tulip noma i-goblet ku-45-55°F (7–13°C). Lezi zibuko zithuthukisa iphunga, zisekele ikhanda elihlala njalo, futhi ziqinisekise isethulo esihlanzekile.

Ukuguga kuthuthukisa ukuhlanganiswa. Ukushisa okubandayo noma ukukhulisa amasonto amane kuya kwayisithupha kungathambisa ushukela oqinile futhi kuzungeze iphrofayili. Izinguqulo ze-ABV eziphezulu zizuza ngokuguga okunwetshiwe kwamabhodlela. Lokhu kuvumela utshwala ne-malt ukuthi kuncibilike, kodwa qaphela ukwethula amanothi atholakala kukhokho.

• Ukupakisha: amabhodlela noma amabhodlela, amabhodlela corked ozikhethela for isiko
• Amavolumu e-carbonation: target 2.3–2.6, classic at ~2.5
• Ibhodlela conditioning bière de garde: prime, room temp conditioning, then cold storage
• Ukukhonza i-bière de garde: 45–55°F ku-tulip noma ku-goblet glassware

Isiphetho

Isifinyezo se-Wyeast 3725-PC: Lolu hlobo lwenzelwe i-bière de garde ehlanzekile, ne-malt-forward. Ama-Homebrewers ahlose ubuqiniso kufanele agxile empilweni yemvubelo. Lokhu kuhlanganisa iziqalisi zokuhlela nokuqinisekisa ukubala kwamaseli okwanele.

Ukunaka impilo yemvubelo kunciphisa ingozi yokuvutshelwa kancane. Kuphinde kusize ukugcina i-caramel ecashile yesitayela namanothi e-malt athosiwe.

Ukuze uvubele i-bière de garde, ukuvutshelwa okupholile, okulawulwayo kubalulekile. Isinyathelo noma ishejuli ye-mash evubelayo ibalulekile ekuqedeni okomile. Ukugxuma kufanele kuvinjelwe, futhi amanzi athambile, ane-carbonate ephansi athuthukisa inkimbinkimbi ye-malt.

Uma i-3725 ingatholakali, ezinye izindlela ezifana ne-WLP072, WY1007, WLP011, SafLager W-34/70, noma i-WY2124/2206 zingasetshenziswa. Lungisa amazinga okushisa okuvutshelwa ukuze uthole iphrofayela ehlanzekile.

Izindlela ezihamba phambili ze-Wyeast 3725 zihlanganisa ukuphatha imvubelo efanele nokulawula izinga lokushisa. Gwema ukushintshashintsha kwezinga lokushisa ngokushesha ukuze uvimbele ukunambitheka. Kunconywa isikhathi sokukhuphula amaviki angu-4-6 ukuze kufinyezwe futhi kucace.

Landela izinhlaka zeresiphi enikeziwe, noma ngabe okusanhlamvu noma okukhishwe. Le mihlahlandlela izokusiza ukuthi uthole i-bière de garde eyenziwe ngesitayela ebushelelezi nemiphumela engaguquki.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya Nge-White Labs WLP530 Abbey Ale Yeast
• Ukuvubela Ubhiya nge-Wyeast 3726 Farmhouse Ale Yeast
• Ubhiya Ovubelayo nge-Fermentis SafLager S-23 Yeast