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Making Full Bodied Beer at Home
by BRAD SMITH on FEBRUARY 27, 2008 · 1 COMMENT
For many beer styles such as traditional ales, browns, porters and stouts, a full body beer style is very desirable. Full body beers have complex character, better head retention and enhanced mouthfeel. Higher body is achieved by raising the final gravity (FG) of a beer without producing an incomplete fermentation. Body can be enhanced by adding unfermentable (complex) sugars, and also by increasing the amount of protein in the brew. Making full body beer at home can easily be done if you use the following four tips:
Use more Carmelized and Roasted Malts
Malts that have been carmelized like caramel or crystal malts have long chains of sugars that are called dextrins. Even lighter caramel malts such as Carapils have dextrins in them. Dextrin sugars are carbohydrates that are almost tasteless, do not ferment, and subsequently remain in the finished beer enhancing the mouthfeel and perceived body to the brew. A pound of Carapils or caramel malt will significantly enhance the body of an average 5 gallon batch of beer. Malto-dextrin powder is another adjunct that can be added to enhance the amount of dextrin and therefore body of the beer. Roasted malt, chocolate, and special malts have a high proportion of other unfermentable sugars, and similarly increase the finished body while adding sweetness, raising FG, and enhancing flavor. This method works well for malt extract brewers as well as all grain brewers.
Add Unmalted Grains
Unmalted grains and many non-barley grains contain a large percentage of proteins. Examples include Wheat, Oatmeal, Flaked Barley, unmalted barley and undermodified malts. Proteins do not ferment and can have a profound effect on enhancing mouthfeel. Unfortunately proteins also reduce clarity of the finished beer, so large amounts of protein enhancing ingredients are best used in darker beers (Oatmeal Stout) or beers that are characteristically cloudy (many wheat beers). Note that many unmalted grains such as wheat, flaked grains and unmodified grains require mashing, and are not suitable for steeping in a malt extract beer.
Use a Higher Mash Temperature
A third method for enhacing beer body is to increase the temperature when mashing. A higher temperature during the saccrification step (convert at around 156-157F) will reduce the effect of the beta amylase enzyme leaving larger sugar chains in the beer. These long unfermentable sugar chains will remain in the beer resulting in a higher final gravity and enhanced body. If you are using BeerSmith, simply select any of the “Full Body” mash profiles to convert your mash at a higher temperature.
Use a Low Attenuation Yeast Strain
Select a brewing yeast strain with low average attenuation. Low attenuating yeasts will consume fewer complex sugars leaving a higher final gravity and ultimately a beer with more body. Select a yeast with average attenuation below 70% if possible. Examples of low attenuation yeast include many English, European and traditional ale yeasts, Alt and many of the English and British ale yeast variants.
Combine all four of these methods for your next complex English Ale, Porter or Stout to make a full bodied beer! Have a great week and happy brewing!
Tagged as: Beer, body, brewing, making beer, tips
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Izrada bogat piva kod kuće
BRAD SMITH NA 27 VELJAČA 2008 · 1 COMMENT
Za mnoge pivo stilova poput tradicionalnih piva, smeđe, vratari i stouts, cijelo tijelo pivo stil je vrlo poželjno. Cijelo tijelo piva imaju kompleksne karakter, bolje zadržavanje glave i poboljšane mouthfeel. Viša tijela postiže se podizanje konačnu težinu (FG) od piva bez proizvodnje nepotpuna fermentaciju. Tijelo može biti poboljšana dodavanjem unfermentable (složene) šećera, a također i povećanje količine proteina u pivo. Izrada cijelog tijela piva kod kuće lako može biti učinjeno ako koristite sljedeće četiri savjeta:
Koristite više Carmelized i Pečena slada
Slada koji su carmelized poput karamela ili kristala slada imaju duge lance šećera koje se nazivaju dekstrini. Čak i lakši karamela slada kao što Carapils imaju dekstrini u njima. Dekstrinom šećeri su ugljikohidrati koji su gotovo bez okusa, ne fermentira, a potom ostaje u gotovom pivo, unaprjeđujući tako mouthfeel i doživljaj tijela na pivo. Funta Carapils ili karamela Slad će značajno poboljšati tijelo je prosječno 5 litara piva serije. Malto-dekstrin prahu je još jedan dodatak koji može biti dodan kako bi se poboljšala količinu dekstrinom i zato tijelo piva. Pečeni slad, čokolada, i specijalne slada imaju visok udio ostalih unfermentable šećere i slično povećanje gotovog tijelo prilikom dodavanja slast, podizanje FG, a pojačavaju okus. Ovaj način prikladan je za sladnog ekstrakta pivara, kao i svih žitarica pivara.
Dodaj unmalted Zrnje
Unmalted žitarice i mnogi ne-ječma žitarica sadrže veliki postotak proteina. Primjeri su pšenica, zobene pahuljice, ječam, ljuskicama unmalted ječam te undermodified slada. Proteini se ne fermentira i može imati dubok utjecaj na povećanje mouthfeel. Nažalost proteina i smanjiti jasnoću gotovog piva, tako da velike količine proteina pojačavajući sastojci najbolje koristiti u tamnijim piva (Zobena kaša Stout) ili piva, koji su karakteristični snijeg (mnogi piva pšenice). Imajte na umu da zahtijevaju mnogo unmalted žitarice poput pšenice, u ljuskicama žitarica i žitarica neizmjenjenom gnječenje, a nisu prikladni za namakanje u sladnog ekstrakta piva.
Koristite višu Mash temperature
Treći način enhacing pivo tijelo je povećati temperaturu kada gnječenje. Viša temperatura tijekom saccrification koraku (pretvoriti oko 156-157F) će smanjiti učinak na beta amilaze enzima ostavljajući veće lance šećera u pivu. Te duge unfermentable lanaca šećera ostat će u pivu rezultira visokom konačnom gravitacije i poboljšane tijelo. Ako koristite BeerSmith , jednostavno odaberite bilo koju od "cijelog tijela" kaša profila pretvoriti kaša na višoj temperaturi.
Koristite Niska Strain kvasac gušenja
Odaberite naprezanje piva s niskim prosječnim gušenja kvasac. Niske omekšao kvasci će pojesti manje složene šećere ostavljajući višu konačnu težinu i na kraju pivo s više tijela. Odaberite kvasac s prosječnom gušenja ispod 70% ako je moguće. Primjeri niske apsorpcije kvasca uključuju mnoge engleski, europski i tradicionalne Ale kvasaca, ALT i mnoge od engleskih i britanskih ale kvasac varijanti.
Kombinirajte sve četiri od tih metoda za sljedeću složene engleskom Ale, Porter i Stout napraviti bogat pivo! Imati veliki tjedan i sretan varenje!
Označene kao: Pivo , tijela , piva , što pivo , savjete
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