You plan to invite your friends. Or maybe you just want to experiment a little and brew your own beer. Here, you can fine useful advices and information you need. Within four to eight hours you can brew your first beer. Whether it is strictly on purity, or rather exotic, it is your own beer and that is the most exciting!
The components you will need are:
* The raw
* Hops, malt and yeast (we know their significance for the parameters of the finished beer)
* The handling of the brewing
* Equipment maintenance and evaluation of beer
All materials and equipment could be made by you, or you can borrow it from someone.
Extra pots, barrels, etc., can also be included.
Here, we are going to explain each component.
Hops
The hop is a prostrate, trailing plant, which is set in the spring as the so-called cones and during the growing period it grows up to 6 m. The acreage of hops is called the hop garden.
There are distinguish between 2 major varieties of hops: the aroma and bitter hops.
Different hop products:
* Nature Hops
* Hops comes from the hop garden, to preserve dried and pressed into bales. Hop pellets of ground-dried hops nature that has ever been enriched by designation from the separation of unimportant hop elements, i.e. stems and leaves. Type 90 means that the pellets for 90% of reopens. Type 45 means that only 45% percent of baseline body weight is available. Refined hop is much better to store and transport because of reducing weight and volume.
Another hop-finishing process is the extraction with solvents, only alcohol and CO2. The final finishing stage is boiling because the drugs are released, even at low temperatures.
The higher the level of refinement, the more precise must be the dosage. The hops in addition to its function of taste-also the important task of protein precipitation, which is important for the formation of foam, and a conservative or oxidizing effect, which is necessary for the stability of the beer.
Fermentation / yeast
The fermentation is carried out by yeast. The addition of yeast is actually a violation of the Beer Purity Law of 1516, as yeast at the time was still unexplored, and they relied on natural infection with yeast. Only when Karl Zeiss and Louis Pasteur were able to scientifically explain the function of yeast, yeast is a deliberately set. The brewers, however, recognized early on that succeed in their beers alongside the best bakeries.
During fermentation the yeast converts the sugar produced by the Brewing to each one part in yeast, CO2 and alcohol.
The distinction of top fermenting yeasts in fermentation, and comes with their behavior at the end of fermentation. Important for the home brewers are the temperatures at which the yeast work. Top-fermenting yeasts prefer more than 14 C and bottom like it colder.
Fermentation
The classic bottom-fermenting yeast in fermenting process takes place in open containers at temperatures below 9 degrees, so instead of a maximum of 8.9 degrees. The main fermentation lasts 7 to 8 days, and then followed by the secondary fermentation and storage of at least 6 weeks with almost 0 degrees. In modern processes it is achieved with special yeasts and higher temperatures in an image is printed fermentation and storage time of less than 4 weeks.
Have always been top-fermented beers are fermented at higher temperatures and stored, so that top-fermented beers have always been summer beers.
For the hobby, there is brewers yeast, at room temperature deliver good results.
Brewing is the art of water, malt, hops and yeast to brew beer.
Brewing
It is the art of manufacturing of water, malt, hops and yeast beer.
Water
This element is the most important. Luckily, it happens in every kitchen in the best quality and in sufficient quantity. However, water is not just water, which gives beer it’s, also your own, a personal touch.
The differences can also be easily demonstrated, you taste only a few times against each other waters.
Since this is so and there is beer for about 90% water, will never be the same beer with different brewing water.
But today it is no longer totally dependent on the local water; you can narrow down by adding your beer.
The main properties of water can easily be determined by test strips. And by adding brewing gypsum, the properties of water can be easily adapted to the desired type of beer.
For a softer and rounder taste it is too brewing gypsum.
Malt is germinated grain.
For brewing, the malt is mainly used by two-line spring barley, but theoretically, it can be used for each grain malting and brewing.
When the corn is first soaked then stayed 7 days to germinate in germination boxes. When the germination is stopped by Darren dehydration it formed the typical malt flavor. We obtain malt. The principle of malting you can test it on a plate: we have a few grains on a plate; it moisturizes and leaves them in a warm place. After a few days you can see how the seed grows. If the embryo has reached approximately the length of the grain is dried to stop between 80 ° C and 120 ° C (250 ° C) to germination.
Malting is necessary, as this will enable the existing cereal enzymes break down starch into sugar. The sugar can then be fermented by yeast.
The malted grain i.e., germinated and dried must be broken before brewing. In breweries that happens in special mills, which require up to 6 operations for it. We get dry milling. This great effort has one, so that the grain is physically prepared for the Brewing. The resulting shot has the enzymes from the grain a large attack surface. The most fully preserved husks make sure that not too many types of tannin are leached to form during refining (removal of the insoluble components) is a natural sieve. For the home brewer is unnecessary to the meal, he just has to order just shredded malt. Attempts to grind the malt itself, fail because of the mills, either the results are sufficient, then the quantities are too low, or vice versa. Good shredded and packaged malt holds up to four weeks. The storage of malt is like that of baking flour is dry and cool.
When you mash the optimal conditions for the present in the malt enzymes are created, so that they can break down starch in the grain into sugar. The mashing takes minutes around 90th. During this time, the mash is heated (grist and water) in stages to 78 ° C. The most important step is around 60 ° C; this must take a break to be respected. Then, it can be heated to 78 ° C. About 78 ° C, the enzymes are killed! 78 ° C is the highest temperature.
In order to meet the exact temperatures can recommend a min. / max. Alarm Thermometer.
Electrically heated brew house can be automated with a timer.
Continue with> Purify
Samples of a mash of protocol
Maceration
at 55 ° C
in 5 min.
Rest
at 55 ° C
for 10-30 min.
Heating
at 62 ° C
to 1 ° C per min = minutes in 7th
2. Rest (gelatinize)
at 62 ° C
min for 20.
Heating
to 66 ° C
min in 4th
3. Rest (crystallize)
at 66 ° C
min for 20.
Heating
at 72 ° C
min 6th.
4. Rest
at 72 ° C
min for 10th
Heating
to 78 ° C
min 6th.
5. Rest
at 78 ° C
for 30 min.
Before mashing the malt (germinated and dried grain) it must be broken to expose the grain content and make the action of water more accessible. The ground meal should not be too fine because the husk (shell of the grain) is needed for the refining (-> Household mills, mixers are … inappropriate!).
Malt
* For light beers, about 4 liters for 1 kg of malt
* For dark beers, approximately 3 liters for 1 kg of malt
The grain is stored:
* Starch – which is crushed into sugar when mixing
* Proteins – which are important for the foam to make a break during cooking.
Temp. Opt. 40-60 ° C
* Glue and gums – also for foam (40-45 ° C)
Starch is a polysaccharide, that is), it consists of a variety of monosaccharide (simple sugars). For grinding grain are present in enzymes (amylases here) .
* The alpha-amylase, which is only formed during the germination has Temp. Opt. at 72-75 ° C. pH opt. 5.5 to 5.8
* The beta-amylase is already presented in the grain and has a Temp. Opt. from 62-65 ° C and is destroyed at 70 ° C.
End of the starch degradation
1. Gelatinize – Sources and bursting of starch granules (60 ° C)
2. Liquefy – alpha-amylase
3. Sweeten – Degradation of starch to maltose and dextrin.
By emphasizing the rest at 62 ° C provides more maltose.
The mash must be lognormal – no color reaction more-before it can be started with purify.
To get the above processes in motion, there are different maceration procedures.
1. Infusion method – it heats the entire mash in stages
2. Decoction (= cook) – it is cooked parts of the mash. This also increases the temp of the whole mash in stages.
Size of cooking mash = 1 / 3.
