Tsev malt whiskey

Malt yog ib tug tseem ceeb khoom no muaj cov vitamins, thiab cog cov tshuaj hormones, fatty acids, minerals, micronutrients, amino acids, folic acid, enzymes. Thiab hais tias yog tsis yog txhua txhua. Ntawm cov hoob kawm, vim hais tias cov qe thiab tsis tau yuav txwv tsis pub. Tab sis tam sim no cov txheej txheem ntawm nws siv yog ntev heev thiab laborious, nws yog yooj yim los mus yuav ib tug khoom tiav. Tab sis cov neeg uas ua lawv tus kheej malt whiskey, tsis ntshai tsis muaj teeb meem, yog li ntawd ntau tshaj ntawm nws tus nqi. Qhob cawv thiab pastries los ntawm peb tus kheej malt ntau tastier.

Whisky tom tsev: lub hauv paus ntsiab lus ntawm raug

Tam sim no, siv thiab ua cov whiskey zaub mov txawv heev npaum li cas nyob rau hauv lub chaw tsim tshuaj paus lub daim ntawv qhia, li ntawd los ntawm ua noj ua haus nws nyob rau hauv tsev, tsis txhob txhawj tias koj yuav mus tsis ncaj ncees lawm nrog lub saj. Muaj ntau ntau txoj kev uas koj muaj peev xwm xaiv tau ib yam ntawm lawv. Qhov loj tshaj plaws - mus npaj ib tug zoo lub tsev ua npias, thiab qhov no yuav tsum tau ib tug zoo malt. Yuav ua li cas yog malt whiskey yog zoo tshaj plaws ntawm tag nrho cov? Ntawm cov hoob kawm, tus barley!

Qhov tseem zoo-paub manufacturers ntawm whiskey - Scotland thiab Ireland, tab sis kuj nyob rau hauv cov teb chaws yog sib txawv heev ua noj ua haus cov txheej txheem. Scots saj sharper. Raws li cov technology nyob rau hauv qhuav lub malt siv raws li cov roj peat, tiam sis tus dej haus muaj ib tug nchauv tsw. Nyob rau hauv Ireland, cov distillation ntawm whiskey yog ua peb lub sij hawm, yog li nws tau softer, hnub nyoog nyob rau hauv ntoo qhib tej kas tham.

Tag nrho cov txheej txheem yog heev reminiscent ntawm Moonshine, li ntawd, txawm tag nrho cov technology, hnub nyoog nyob rau hauv tej kas tham, thiab koj yuav tsis saj ntawm fusel roj kom tshem tau ntawm ua ntej thaum xaus. Lub hauv paus rau qhov kev npaj ntawm whiskey nyob rau hauv tsev yog noj tus naas ej brew.

Whisky originated ntev dhau los, hauv daim ntawv qhia tau coj tuaj rau Scotland as monks uas txais nws los ntawm cov Crusaders. Lawm, nyob rau hauv cov hnub lawv tsis muaj ib tug loj cov khoom ua whiskey, li no nws yuav tsum ua nyob rau hauv tsev. Lub hauv paus ntawm ib tug qhob malt. Rau whiskey, qhov no kev tivthaiv yog qho tseem ceeb heev.

Lub ntsiab theem ntawm ua noj ua haus whiskey

• Barley grain yog soaked, germinated rau ob peb hnub, qhuav. Yog li tau malt whiskey.
• Tom qab so qhuav lub malt yog crushed, tig mus rau nplua grits.
• Peredroblenny malt yog tov nrog dej kub thiab khaws cia tag nrho cov no xyov lub sij hawm.
• Cov uas ua kua yog hu ua wort. Nws yog sib cais los ntawm lub crushed malt yog txias thiab poured rau hauv ib lub taub ntim qhov twg lub fermentation txheej txheem yuav tshwm sim.
• Nyob rau hauv ib tug yuav tsum tau mus ntxiv poov xab. Cia rau ib tug ob peb hnub mus ferment.
• Thaum yuav tsum tig nyob rau hauv Braga, nws yog poured mus rau hauv ib lub voos xwmfab distillation.
• Tom qab thawj distillation yog tau lub crude cawv, ib tug thib ob distillation cais lub taub hau thiab tus Tsov tus tw feem ntawm lub distillate.
• Lub distillate tau yog poured mus rau hauv ntoo qhib casks, qhov twg nws thiaj li zus tau lub siab lub npe ntawm "whiskey."

Yuav ua li cas yog malt

Malt yog siv txij ancient sij hawm rau ua pastries, raws li zoo raws li distilling thiab povovarenii. Niaj hnub no, cov khoom no yog tsis tsis tseem ceeb. Siv rau malt whiskey, bourbon, siv nyob rau hauv ua noj ua haus thiab nyob rau hauv qhov kev npaj ntawm npias thiab kvass. Nyob rau hauv Russia, nws yog ib tug nrov grain wine, rau nws coj rye malt. Malt npaj los ntawm txawv cereals - nplej, barley, rye, oats thiab lwm yam cereal cov qoob loo. Thaum germinated grain ua enzyme uas nkag converts cov hmoov txhuv nplej rau hauv fermentable suab thaj. Npaj koj tus kheej malt yog tsis yooj yim, qhov no yog ib tug heev zog-intensive kev yuav siv sij hawm ib tug ntev lub sij hawm. Tam sim no koj muaj peev xwm yuav nyob rau hauv lub khw ready-made malt. Tab sis txawm qhov no, muaj ntau yam distillers thiab Brewers nqi khoom ua nws tus kheej.

Malt whiskey tom tsev: kev tshawb xav

Peb txiav txim siab los ua nws tus kheej? Npaj kom huv si nyob rau hauv tus txheej txheem. Ua noj malt whiskey - ib tug ntev thiab lub luag hauj lwm txoj hauj lwm. Qhov loj tshaj plaws - lub sij hawm kom txhob muaj cov germination txheej txheem, txwv tsis pub lawv yuav siv tag nrho lawv cov as-ham. , Koj yuav tsum sij hawm mus rau qhuav lub malt yuav ua rau nws.

Rau qhov kev npaj ntawm malt tsim nyog los khaws cov grain kom zoo. Nws yuav tsum muaj lub peev xwm - mus yuav ciaj sia sai sai. Nyob rau hauv lub tshiab khiv tua tau los barley germination yog tsawg tsawg, no muaj peev xwm tshwm tsuas yog tom qab 2-3 lub hlis tom qab sau. Yooj yim mus ua hauj lwm nrog cov nplej muaj tus loj tib yam.

Ua noj ua haus yuav tsum tau tsuas malt zoo dej, nws yuav tsum tsis txhob muaj tshuaj, tej yam hnyav hlau. Yuav qhov zoo tshaj plaws zoo dej, tiv thaiv los yog lim.

Ua ntej cov txheej txheem ntawm kev npaj ntawm malt nyob rau hauv tsev koj yuav tau mus xyuas lub germination ntawm noob. Tsau ib los yog ob puas, ob hnub tom qab ntawd, xyuas. Yuav ua li cas yuav ciaj sia? Ntawm cov pua pua cuaj caum qe - ib tug zoo kawg li tshwm sim, yog tias cov ntaub ntawv yog zuj zus, nws yog zoo dua mus yuav ntau raw cov ntaub ntawv.

Xyaum. Npaj lub grain rau koj tsau

Txij li thaum qhov kev npaj ntawm malt whiskey, xyuam xim rau cov txheej txheem ntawm soaking, nws yog tsim nyog rau txoj kev tiv. Yuav kom npaj barley malt nyob rau hauv tsev, koj yuav tsum tau siv ntshiab grain, tsis muaj pov tseg, sifted. Ncuav qhov tsim nyog tus nqi nyob rau hauv ib tug haum thawv, ncuav lub dej ntshiab. Nws yuav tsum yuav zoo mixed grain - yog li tus nto yuav muaj tag nrho cov empty grain, khib nyiab, husk. Tag nrho cov uas yog coj mus rau qhov chaw, yuav tsum tau muab tshem tawm. Qhov seem loj rinsed nyob rau hauv ob dej. Ces ncuav lub dej ntshiab los npog qhov chaw siab tshaj 5 cm. Cia tag nrho rau 6-7 teev.

Tom qab no lub sij hawm, ntws dej thiab yaug zoo dua grain. Nyob rau hauv thiaj li yuav Tsau tshuaj rau cov raw cov ntaub ntawv uas yuav tsum tau nqa tawm raws li nram no txoj kev: nyob rau hauv ib lub thoob ntawm dej hliv 2-3 grams ntawm poov tshuaj permanganate, sib tov zoo. Xws li ib tug tov ncuav grain thiab cia sawv ntsug rau 1-2 teev.

germination

Tom qab lub grain yog tshuaj tua kab, thiab tag nrho cov yuav tsum tau txhab on pallets. Cov txheej yuav tsum tsis txhob ntau tshaj ib qhov siab ntawm 4-5 cm. Tsis pub dhau hnub grain yuav tsum ua taus pa. Tej lub sij hawm txhua txhua 2-3 teev nws yuav tsum tau tov. Tom qab hais tias, npog nrog ib tug phuam paj rwb ntaub thiab tawm nyob rau hauv ib chav tsev nyob qhov twg qhov kub thiab txias yuav tsum 15-20 degrees. Nws yog ib qho tseem ceeb tias cov huab cua yog daim, tsis stagnate. Txhua txhua hnub rau lub grain yuav tsum tau saib xyuas kev siv bryzgalki moistens cov ntaub, tab sis nco ntsoov hais tias cov av noo yog tsis siab dhau heev lawm. Feem ntau: 10 kg qhuav grain siv txhua txhua hnub 100-150 ml ntawm cov dej. 3-4 hnub ntawm germination rau hauv chav tsev kub yuav tsum tau nce mus 20-23 degrees. Do nyob rau hauv lub sij hawm no grain xav tau ntau, tsis tau pib tus txheej txheem tawm hws.

Yuav ua li cas los mus txiav txim lub npaj txhij ntawm malt? Cov kab yuav tsum tau nce li hais tias yuav muaj 1.5 lub sij hawm qhov loj ntawm lub grain. Greenish malt saj qab zib, reminiscent ntawm tshiab cov tub ntxhais dib. Xws li ib tug cov khoom no yog haum rau siv nyob rau hauv saccharification. Tab sis nws khaws cia xwb peb hnub. Yuav kom nce cov kev pab cuam lub neej, nws yog tsim nyog los qhuav lub malt. Nyob rau hauv qhuav daim ntawv nws muaj peev xwm yuav siv tau los npaj tsis tau tsuas yog whiskey thiab bourbon, tab sis kuj npias, yuav noj malted mis nyuj.

kom qhuav

Ua ntej kom qhuav ntsuab malt dua kis tus tshem tej paug txheej txheem. Yuav kom qhov no, ib tug tov ntawm poov tshuaj permanganate (nyob rau hauv 1 liter dej - 0.3 gram manganese). Qhov no malt tov yog nyob rau 20-25 feeb. Qhuav yog ua nyob rau ntawm ib tug kub ntawm 30-40 degrees. Yog hais tias qhov kub thiab txias siab, qhov tseem ceeb enzymes tsuas raug piam sij. kom qhuav yuav ua tau rau lub sov pem teb, koj yuav xa ib lub dav hlau ntawm sov kiv cua nyob rau hauv tsev. Nyob rau hauv kub huab cua, lub malt yog qhuav nyob rau hauv lub nthab, tseem ceeb tshaj, kom zoo cua. Dried malt kiag li tom qab 3-4 hnub. Cov nram qab no txoj kev - tshem tawm ntawm tua thiab cov hauv paus hniav. Ua nws yooj yim heev: nws yog tsim nyog los zom grain nyob rau hauv nws ob txhais tes, qhuav qe poob tawm lawv tus kheej.

Kom npaj malt enzymes tau ib tug heev kev ua si. 1 kg ntawm cov khoom no muaj peev xwm sawv osaharit rau 5 kg ntawm hmoov txhuv nplej uas muaj raw khoom. Malt yog muab cia rau hauv linen hnab los yog kaw ntim rau hauv ib tug qhuav ib puag ncig. Nplej tau los ntawm tas malt hmoov. Whisky, npias yog lub raw khoom yog qhov zoo tshaj plaws ntawm tag nrho cov phooj ywg. As malt nyob rau hauv tshwj xeeb mills los yog crushed nyob rau hauv lub crusher.

Malt "Chateau" rau whiskey

Cov neeg uas ntseeg hais tias tus txheej txheem tau piav saum toj no, yog ib yam nkaus thiab lub sij hawm-siv thiab tsho, yuav tau npaj txhij-ua malt. Muaj ntau cov tuam txhab specializing nyob rau hauv cov kev npaj ntawm malt, muab cov neeg muas zaub tiav ntau ntau yam. Lug tsim no ua lag ua luam nyob rau hauv Belgium. Heev nrov malt "Château Whisky". Nws muaj ib tug smoked saj, uas yog tsis zoo li yuav tsum tau ua nyob rau tom tsev. Chateau Whisky tsim los rau cov zus tau tej cov whiskey. Thaum lub sij hawm kom qhuav nws fumigated Scottish peat, li no tsis tsuas muaj qhov tsw ntawm haus luam yeeb, tab sis kuj yog ib tug ntev txee lub neej. Rau qhov kev npaj ntawm whiskey nyob rau hauv tsev, koj muaj peev xwm txiav txim kom rau lawv tus kheej qhov no zoo ntawm malt los ntawm cov khw hauv internet. Nws raug nqi txog 160 rubles ib 1 kilogram.

Yuav ua li cas npaj ib lub tsev-ua npias los ntawm malt

Braga malt whiskey npaj tej yam yooj yim txaus, thiab yog hais tias koj ua raws li tag nrho cov khoom uas yuav kawm tau ntawv zoo. Rau qhov kev npaj koj xav tau los npaj:

• 6 kg ntawm malt.
• 25 litres ntawm cov dej ntshiab.
• 300 g 50 g ntawm compressed los yog qhuav poov xab.

Ua noj ua haus cov kauj ruam:

1. Malt zom rau hauv groats.
2. Ncuav mus rau hauv ib lauj kaub loj, ncuav dej kub (45-50 degrees). Do cov yuav tsum kom txog thaum ib tug homogeneous substance.
3. Sov lub sib tov rau 65 degrees. Do, cover. Txo cov cua sov mus rau ib tug tsawg kawg nkaus thiab yuav tsum tau withstand ib tug kub ntawm 55-60 degrees rau ib teev. Do txhua txhua 15 feeb.
4. Thaum cov cereal hmoov settles mus rau hauv qab, rau sab saum toj txheej ua ib tug teeb wort sai li sai tau nws yog tsim nyog los txias rau 25 degrees. Yuav kom tshem tawm no lub lauj kaub thiab muab tso rau hauv ib lub taub ntim dej txias (da dej, ice plab mog).
5. Raws li cov lus qhia ntawm lub hnab, razbrazhit poov xab.
6. Ncuav lub wort mus rau hauv lub fermentation txog ntsha, ntxiv siav poov xab.
7. Nyob rau hauv lub caj dab ntawm ib lub tsev brew nruab ib tug dej foob. Hloov qhov tsaus ntuj nti compartment, qhov twg qhov kub thiab txias yuav tsum tsis txhob yuav tsawg tshaj li 20-25 degrees.
8. Fermentation kav 3-6 hnub. Thaum lub sij hawm no lub sij hawm, txhua txhua hnub yog ib tug yuav tsum tau muaj do.

Qab Zib-brewed npias malt

Classical Braga rau qab zib npaj raws li nram no:

cov khoom xyaw:

• 3 kg ntawm qab zib.
• 1.2 kg malt.
• 15 litres ntawm cov dej.
• 300 g compressed poov xab.

txheej txheem:

1. Thaum tshav kub kub dej rau 40 °, poured mus rau hauv ib lub taub ntim rau fermentation. Ntxiv ib feem peb ntawm cov piam thaj, poov crumble, ncuav mus rau hauv ib tug tsheb jam. Tov zoo. Ntsuab malt yog av mus rau hauv grits, ncuav nyob rau hauv tag nrho cov ceeb thawj. Tag nrho cov sib tov zoo thiab tawm nyob rau hauv ib tug sov so qhov chaw rau 3 xuab moos.
2. Yog hais tias ua meej, rau nws yuav pib lub fermentation txheej txheem. Ces ntxiv seem qab zib, ua ntej hais tias nws yuav tsum ua neej nyob hauv ib tug me me npaum li cas ntawm dej sov.
3. Braga npaj. Hloov mus rau ib tug maub thiab qhov chaw sov thiab tos rau lub ripening, uas tsuas kav 4-5 hnub.

Braga rau classical whiskey

Yuav kom npaj lub tiag tiag lub tsev ntawm whiskey, uas yog tsis deb tom qab nyob rau hauv zoo Scottish, nws yog tsim nyog los siv xwb barley malt hmoov rau whiskey. Qab Zib nyob rau hauv lub classical cov ntaub ntawv yog tsis xav tau.

Koj yuav tsum:

• Malt - 8 kg.
• Dej - 32 liters.
• Compressed poov - 300 g

Kev npaj:

1. Dej twb rhuab mus rau ib tug kub ntawm 70 degrees.
2. Trickle ncuav av malt. Lossi stirring ib tug ntoo spatula. Raws li ib tug tshwm sim, ib tug homogeneous sib tov li porridge.
3. Sov mus txog 65 degrees, txo lub tshav kub, npog thiab tawm nyob rau hauv lub phaj rau 1.5 h. Do lossi.
4. Tshem tawm los ntawm tshav kub, txias mus rau 25 degrees.
5. Ncuav mus rau hauv ib tug fermentation txog ntsha, ntxiv razbrozhennye poov xab. Tag nrho cov do.
6. Teem nyob rau hauv lub caj dab ntawm ib tug dej cuab. Cia lub thawv nyob rau hauv ib tug sov so, qhov chaw tsaus.

Nyob rau hauv lub qab zib cov ntsiab lus ntawm cov malt poov xab ua si thiab kub, Braga rau whiskey zus los ntawm 5 mus rau 15 hnub. Kom tsis txhob acidification, yuav tsum yuav raug txhib txhua txhua hnub.