Il crescente interesse per la birra artigianale porta con sè tanti eventi ed occasione di incontrare vecchi e nuovi appassionati.
E così, a few weeks away from the end of a wine tasting course and in the tail of the craft beer week, the brewery held a crush Birranova public. Donato wanted it to be very simple and friendly, so this time the plant of the brewery has done simply as a spectator and the surplice was conducted with the equipment homebrewer.
together all at 9.30 on a Saturday morning, after a short introduction to remind everyone (tasters, homebrewers, birrofili fans or just curious) the stages and the raw materials for brewing, it takes work.
Before the operation was MILLING malt. The recipe chosen was that of a beer che si può dire di stile American Pale Ale , le quali solitamente si caratterizzano per essere adattamenti delle Pale Ale inglesi soprattutto per quanto riguarda materie prime americane, e che spesso risultano più limpide e meno caramellose, con meno corpo e più note aromatiche da luppoli.
I malti scelti sono stati:
8,00 kg Pale Ale
1,50 Kg Monaco
1,50 kg Crystal
0,22 kg Chocolate
ognuno dei quali dà il proprio contributo nell'infusione (nota particolare per il Chocolate, di cui basta un piccolo quantitativo per conferire sapori più decisi e quindi colore more intense).
During the grinding of the malt in the mashing vat water, meanwhile, more and more heated.
Usually, mixing hot water and malt, it begins to heat at a prescribed procedure in steps (steps) that is a recipe for manufacturing. The heating of the mixture allows the action of enzymes contained in malt. The most important are
amiliotici enzymes that convert starch (not fermented) in the malt sugars (fermentable), and are in turn divided into two main types:
β amylase, acting optimally between 55 ° C - 66 ° C transforming the starch into fermentable sugars such as maltose and maltotriose all (plus it will be processed, the more alcoholic beer will )
α amylase, acting optimally between 70 ° C - 75 ° C transforming the starch into fermentable sugars is not as dextrin (as it will be processed, the more sweet and full bodied beer will ) and only minimally fermentable sugars such as maltose.
So the two steps that take place are just that, namely to extract these substances according to the final result that you have in mind to get
Aim was touching the temperature of 67 ° C, at which time we should add the powdered malt. At this point, in fact, because of the grains the temperature was ambient, the malt-water mixture would be instantly reduced to 63 ° C (according to the calculations previously made by the homebrew software Promash). And, precisely, those 63 ° C is the temperature at which it was provided for the extraction of sugars from the grain milling, and therefore represents the real temperature of this 1st step.
Inevitably there the need, occasionally, to break up the serious talk and enjoy a few glasses of sap and Trebbiana tapped directly from the brewery fermenters and generously offered by the landlord. And how to say no?
Complice the euphoria, however, the temperature was over 67 ° C, and inserting the malts in the pot has stabilized at around 68 °. Donato think this has done to improvise a variation on the recipe stated, and to make a single step to the right temperature, that being in an area common to the two-step, however, allows the action of both β that of amylase ; α amylase.
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| optimal areas for action of enzymes in the malt |
Not bad. Fortunately, the skills accumulated over the years by Donato and confirmations of other homebrewers soothe even the most skeptical, and continue for the next phase.
After completing saccharification just described, since the two times of the steps have been condensed a one time, there is no better test verifies that the iodine . Taking a few drops of juice and a drop of iodine, it changes color ... is a sign that we wanted!
To this we can proceed with the transfer in the pot. Before you do this you need to squeeze the waste grain during threshing call WASH. Thanks to a very good filtering system, in fact, additional hot water to boil in another pot-mail is passed through the grains with an action called sparging, which is to add water to disperse a shower "between the grains to try to wash them in a uniform manner, without creating preferential pathways for water and then threaten to pull out too much or too little sugar.
Nel tino di COTTURA il mosto sarà cotto oltre i 78°C per liberarci degli enzimi rendendoli inattivi, e sempre in questo tino avviene la LUPPOLATURA . Anche per i luppoli si tratta di un mix di quattro tipi, ed anche qui si procede per step perchè essi hanno caratteristiche diverse. Essenzialmente, come è noto, il luppolo conferisce due caratteristiche che sono l' amaro e l' aroma . Basterebbe riflettere pochi secondi per notare che più un luppolo bolle, più ne evaporerà con l'acqua. Per cui un luppolo che conferisce soprattutto note amare viene messo in pentola all'inizio boiling, while boiling is towards the end of the shift from those aroma. Amid all the nuances of decreasing and increasing bitter flavor.
I hops were used, in order: 10 g
Magnum (60 minutes before the end of boiling) 30 g
Chinook (20 minutes before the end of the boil)
Amarillo Gold 90 g (10 minutes before the end of boiling) 90 g
Cascade (the fire is out, the end of boiling)
To avoid dragging the residues of hops and protein formed, bisogna affrontare la fase di WHIRPOOL : mettendo in veloce rotazione il mosto cotto, infatti, per la forza centrifuga il liquido si schiaccia verso l'esterno della pentola mentre residui e proteine, essendo più pesanti, si accumulano al centro del piccolo vortice che si genera. Questo consente, nel momento del travaso del mosto cotto (raffreddato) nel fermentatore, di escludere queste sostanze senza ulteriori strumenti o attrezzature di alcun tipo. Bello sfruttare la fisica ogni tanto, no?
Il RAFFREDDAMENTO del mosto cotto, a questo punto, ha solo una funzione: abbassare la temperatura per permettere al lievito di operare. E i lieviti usually operate between 15 ° C and 30 ° C, even if the temperature of 20 ° C is the most quiet. Below the minimum temperature the yeast will not activate above the highest risk of dying. Through a plate heat exchanger cool the cooked must insert it next to cold water network, so as to have exactly the temperature of 20 ° C must end up going directly into the fermenter. The transfer in
FERMENTED is cleverly done by the fall and splash must, that is making him forfeit oxygen in the impact, and thus setting the stage to the yeast that feeds on its own oxygen.
E 'is always better activate the yeast in the fermenter prior to inoculation, and then multiply to do already to insert it into the must have ready and full of nice sprint. Looking on, really! A vigorous stirring
lets you distribute the liquid and takes more oxygen to start the process that leads to the sugars into alcohol, releasing carbon dioxide.
But to do this time is essential.
And then, after about 5 hours solid (with a break at the pub for a tasty buffet, and hopping from one another) work seems to end.
I've left something behind on the street?
... ok, here's the complete recipe:
certainly was very nice to deal with a home brewing, brewer, or that we were not. The simple operation and friendly atmosphere that is created between pans, ladles and so makes it even closer and the real magic of this drink materializes wherever there are people who can give it to light.
Two weeks later I saw the short Donato TRANSFER , useful work to eliminate the first fermentation products (proteins, yeasts), and I confess that the smell just hit me. On hops for sure, but you feel that underneath there is something really tasty.
Pochi minuti fa ho avuto conferma da Donato stesso che il prossimo sabato 12 marzo, dalle ore 10.00 si procederà con l'IMBOTTIGLIAMENTO , per cui si raccomanda a chi può di essere in birrificio puntuali.
Mi premeva fare questo resoconto in questi giorni proprio per ricordare tutte le fasi, per homebrewer e per chi non ha mai avuto modo di fare la birra in casa.
Magari sarebbe bello scambiarsi anche impressioni, commenti o semplicemente aggiungere dettagli e fotografie di quella giornata.
E se avremo piacere, chissà...si potrebbe pensare di organizzarne anche altre.
Chiunque comincia, si sa...ne rimane così affascinato e preso che è difficile scendere dal treno.
Meanwhile ... health to all!
And we hope the time will soon come to taste the fruits of work!
Tips for the name for her?
Cheers!
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