Затирание солода простым языком + Шпаргалка в описании.

References for those who want to understand the subject better than others: 1. Medintsev, M. M., "The Brewing Industry of Czechoslovakia," Moscow, Pishchepromizdat, 1955. https://yadi.sk/d/ZTDcfOuJDuoH7 2. Bulgakov, N. I., Biochemistry of Malt and Beer, 1976. https://yadi.sk/d/ZTDcfOuJDuoH7 3. Translation of an article on starch conversion: http://www.homebrewer.ru/starch-conve... Dear subscribers, the topic of mashing is, in principle, extremely complex and inevitably contains some unknowns. Everything presented in the cheat sheet below is not axiomatic and is highly dependent on a huge number of other factors. The effect of rests on the final result varies slightly between recipes. But you can and should use it as a guide when creating a recipe. Everything below is my personal opinion, and you may disagree with it. A cheat sheet for brewing rests. Criteria: Heating at least 0.5 degrees per minute (preferably 1 degree per minute or more), Adequate stirring, Accurate thermometer (+/- 0.5 degrees is acceptable), pH monitoring and adjustment is desirable. Rest at 45 degrees. Duration from 10 to 30 minutes. (It makes candy out of shit))) 1. When is it added to the mash? a. When there are problems with lautering. b. When there is a problem with off-flavors due to poor-quality malt. c. When there are a lot of unmalted components (more than 20%). d. When there are problems with the pH of the mash and the finished beer. 2. What does it do? a. Improves mash rheology (better and more efficient filtration). b. Conditions low-quality malt (malt aroma is more pleasant). c. The pH of the mash and finished beer is more stable. d. Yeast releases slightly more aroma during fermentation. e. A slight aromatic accent on unmalted adjuncts. Rest at 52 degrees. Duration from 5 to 15 minutes. (Helps make candy out of shit)) 1. When is it added to the mash? a. When the malt is questionable. b. When there are fermentation problems. c. When you need to increase the drinkability of the product. d. When you need to round out and simplify the flavor. 2. What does it do? a. Improves fermentation (only if the malt is lousy). b. Provides a drinkable, smooth taste. c. Simplifies the flavor perception of the finished product. d. In some mash bills, it creates a somewhat empty aftertaste. e. Helps clarify the product. f. Has a significant negative impact on head formation when mashed for more than 10-15 minutes. Rest: 58°C (130°F). Duration: 5 to 20 minutes. 1. When is it added to the mashing scheme? a. When you want to round out the flavor. b. When you want to "polish" the flavor of bright malts (reduces contrast, making overly bright caramel and roasted malts smoother and softer). c. When you want to improve head formation. d. When you want to add "fullness" to the taste sensation. 2. What does it do? a. Balances and simplifies the perception of flavor. b. Reduces the contrast of expressive malts. c. Increases head retention. d. Adds a sense of fullness and balance to the malt flavor. Rest at 62 degrees. Duration: 10 minutes to 1 hour. 1. When is it added to the mash? a. When should the degree of attenuation be increased? 2. What does it do? a. Directly affects the sugar component of the flavor. It produces sugar that can be fermented by yeast. b. Increases the alcohol content. c. Reduces the sweetness of the flavor. d. Emphasizes the protein and caramel-melanoidin components of the flavor. e. The shorter the rest, the more dense the flavor (due to unfermentable sugars) and a long aftertaste. Rest at 72 degrees. Duration: 10 minutes to 40 minutes, monitored with an iodine test. 1. When is it added to the mash? a. Always 2. What does it do when isolated from 62? a. It breaks down starch chains of varying lengths, thereby preventing the wort from turning into a thick starch paste. b. It produces both fermentable and non-fermentable sugars depending on the rest duration. The longer the rest, the more fermentable sugars are produced. c. It makes the beer slightly sweet, dense, viscous, and rich. d. It enhances the body and density of the product due to non-fermentable sugars. e. Drinkability is significantly reduced. f. It requires mandatory iodine test control of saccharification, otherwise the quality of the product deteriorates. g. The beer does not clarify well. 3. What does it do when combined with 62? a. It breaks down the remaining starch after the 62nd rest into fermentable and non-fermentable sugars, with a significant preponderance of fermentable sugars. b. Increases the degree of fermentation, meaning the alcohol content increases. c. Makes the beer richer and more intense. d. Improves the clarity of the product. e. Makes the drink drinkable and balanced in sugar content. Contact email: [email protected]