Le recipe yilapho esiseduze kakhulu neyesiqalo futhi, naphezu kwenqubo yokupheka ende, kufanelekile ukuzama, ekugcineni ujabule nobhiya obomnandi obuhle. Kodwa nokho, ngaphambi kokwenza ubhiya ekhaya, funda kahle izincomo kanye nohlu lwemishini edingekayo, ngoba noma yikuphi ukuphambuka kusuka iresiphi kungabangela ukuwa kwawo wonke umsebenzi.
Ngoba ukudinga izitsha kuyadingeka noma kuhlanganiswe, kodwa ngaphandle kokusika, ngoba ku-chips amanzi azosabela ngensimbi futhi ayixube, noma asebenzise iphoyisa elenziwe ngensimbi engagqwali. Ama-aluminium amathangi awafanelekile ekuqhubeni izinqubo. Futhi, ngaphambi kokuba wenze ubhiya owenziwe ekhaya, udinga ukuthola izinto ezilandelayo nezitsha, uzodinga izimbiza ezimbili zama-litre, i- thermometer yokuqapha okuqhubekayo kokushisa kwamanzi, i-malt ne-strainer gauze, isitsha sesilazi esinesimiso semishini yokuvutshelwa, amabhodlela eglasi ngamabhodlela okubhoboza amabhodlela kuzo kanye ne-silicone hose encane engamamitha nengxenye.
Indlela yokupheka ubhiya ekhaya kusuka kumalt?
Izithako:
- Amanzi okuphuza ahlanzekile - 32 l;
- i-malt - 5 kg;
- i-hops - 45 g;
- imvubelo yobhiya - 25 g;
- ushukela.
Ukulungiselela
Ngakho-ke, ngaphambi kokupheka, uthele amanzi abilayo kuzo zonke izitsha ozisebenzisayo, futhi ugeze izandla zakho ngokucophelela, uma kungenzeka, ngisho ususe ngotshwala noma i-vodka. Njengoba ngaphandle kokwenza lokhu ungaphazamisa ubhiya besikhathi esizayo ngemvubelo yasendle, ukhombise yonke indawo futhi uthole i-brew elula yokucwilisa i-distilling ibe yi- moon . Thepha epanini lama-25 amalitha amanzi, okuyinto ngokwemvelo kufanele ihlanzwe ukuphuza. Vula ukushisa bese uletha kuma-degree angama-80, bese ugoqa umlenze ochotshoziwe ungene esikhwameni se-gauze ungene kuwo bese uvala isembozo, izinga lokushisa kufanele ligcinwe kusuka kuma-65 kuya kwangu-72 amahora amahora owodwa nengxenye. Kule nqubo, i-malt inikeza ushukela emanzini okwenza ubhiya kumele ube mnandi futhi lokhu ushukela kubalulekile ngoba kutholakala kalula. Phakamisa izinga lokushisa futhi ngama-80 degrees futhi emva kokubamba imizuzu engaba ngu-5 uphathe i-malt uphinde uhlanza yonke indlela esikhwameni, futhi uphonsa ama-7 amalitha amanzi ashisayo. Bese uthele epanini emaceleni hhayi nje ngamanzi, kodwa ubhiya wort.
Manje ukwandisa ukushisa bese uletha ngamathumba, bese uthela ama-hops angu-1/3, unganciphisi izinga lokushisa, amanzi kufanele abilise ngokujulile cishe isigamu sehora, bese engeza enye i-1/3 yama-hops kanye neminye imizuzu engu-50 yokubilisa, bese ufaka ingxenye yesithathu ye-hops bese uvala ukushisa .
Ngenkambiso elandelayo, uzodinga ipanishi elinesayizi efanayo, ngoba ngemuva kokucima ukushisa ubhiya kumele kucolile ngokushesha futhi ngokushesha, ingozi encane ukuwufaka ngemvubelo yasendle. Ungasebenzisa futhi isibhakabhaka esitokisini sethusi, kodwa lokhu kuphela uma kutholakala. Futhi uma kungenjalo, bese uqoqa amanzi abandayo emgodini, uma kungenzeka ukubeka iqhwa lapho bese ufaka ipanishi nge-wort kulo, futhi eduze kwepanethi elingenalutho futhi uthele izikhathi ezine ukusuka komunye kuya komunye nge-gauze. Ngokuvamile, ukupholisa, kufanele ushiye okungaphezu kwesigamu sehora, le nqubo ebaluleke kakhulu, ngakho-ke kungcono ukuthi ube yisikhathi emaminithini angu-20.
Manje hlaziya imvubelo, uthele emgqonyeni bese uyixuba kahle, bese uthele wonke amathangi okuvotela, ngaphandle kokukhohlwa ukufaka i-valve evalwe, ethengwe esitolo noma eyenziwe ngesandla sakho. I-tank yokuvuthisa nebhiya elizayo kufanele ibe endaweni emnyama ngokushisa kwama-degrees angu-18 kuya ku-22. Ngemuva kwamahora angu-6 kuya ku-12 uzobona ukuvuthwa okujulile nge-bubbles kule septum, kuzohlala izinsuku ezingu-3. Futhi wonke ubhiya kufanele uhlale izinsuku ezingu-8-10, ungabonisa ukulungela ukungabikho kwamabhule ku-septum okungenani amahora angu-24.
Manje lungiselela amabhodlela ukuze uthele ubhiya kuwo, nawo kudingeka adle. Kuzo, uthele ushukela ngesisekelo sevolumu, ilitha ngayinye yobhiya, 8 amagremu eshukela. Gcoba ngokusebenzisa i-hose encane ye-silicone, ukuthatha uketshezi kusuka phezulu ukuze umhlabathi ungangeni emabhodleleni. Gcwalisa amabhodlela hhayi phezulu, ushiye cishe amasentimitha amabili. Bhodlela amabhodlela futhi uwashiye endaweni emnyama, kodwa manje izinga lokushisa lingama-20-23 degrees. Ngemuva kwesonto, amabhodlela kufanele agwedezwe ngezikhathi ezithile, futhi sonke isikhathi udinga amaviki angu 2-3 kusukela ngesikhathi sokubhoboza. Ngemuva kwalokho, bangakwazi ukuvulwa futhi baphuze, futhi konke okunye kungathathwa esiqandisini noma emgodini.