ʻO Malt Ke KānāwaiʻiaʻAʻoleʻAla
ʻO Malts ke kumu o ka hukiʻana i nā meaʻai. Hanaʻia lākou i ka manawa eʻaeʻia ai nā aʻa o ka palaoa (ka mea maʻamau i ka palaoa) e ulu a ulu no kekahi mau lā. Ke huhū nei lākou e ho'ōki i ka hana ulu a hoʻololi i kekahi o ka mākiko i loko o ke kō.
ʻO ke ala e hoʻonāukiʻia ai ka'ōpala e hana i kaʻokoʻa nui ma nāʻano o ka malt. No ka hapanui, he like ka palaoa bale (ʻoiai he nui nā mea i kū'ēʻia ma waena o ka bale baleʻelua a me ka lāle baleʻeono ).
ʻO keʻano maoli o nā malts e kū nei kekahi i kekahi, pehea ka lōʻihi, ke kiʻekiʻe, a me keʻano o ka hoʻonāukiukiʻana o lākou ma hope o ka uluʻana.
ʻO kekahi mauʻano malts, i kapaʻia heʻeleʻele a iʻole he caramel malts, ua hoʻolāʻauʻia i nā mahana wela i ka wā e hoʻomau mau ana lākou, e hoʻololi ana i ka starch i loko o ka sugar a me ka hemoʻana i ka pono e make.
No Kilned Malts
ʻO nā malts'āpiopioʻia heʻano pāʻani maikaʻi loa o ka malt, a ke huhū nei lākou ma kahiʻano'ē. Ma mua o ka hoʻomehanaʻana iā lākou i ka wai e hoʻohuli i ka sugars i loko, ua hoʻonāukiuki lākou me ka manaʻo e hoʻomaloʻo iā lākou. Ua maloʻo kekahi i kahi haʻahaʻa haʻahaʻa (ʻo kekahi manawa ma kahi o 100 F) aʻo kekahi ma kahi kiʻekiʻe kiʻekiʻe (ʻo ia he 220 F). ʻO kēia ke hoʻopau i ka nui o ka wai kahe mai ka papahana germination, e lawe pinepine ana i ka palaoa a hiki i ka 3% a 5% o ka makama.
No ke aha keʻano o ka mahana? ʻO nā mea a pau e pili ana i ke kaulike o ka mana diastatic a me kaʻono. ʻO Barley kernels kekahi mau enzymes diastics, i hoʻohanaʻia i ka hoʻohuliʻiaʻana o nā huakai i loko o ka sukuka.
ʻO ia kahi mea e pono aiʻoe no ka hanaʻana i ka hana,ʻo ia ke kumu e paleʻole ai i nā malts specialty - ua hoʻopauʻia nā enzymes diastics e ka wela wela. ʻO ke kumu o ka haʻahaʻa i ka mahana i hoʻomohuʻia ai ka malt,ʻo ka mana diastatic kaʻoi aku.
ʻO kēia ke kumu e hanaʻia ai ka hoʻomaʻamaʻaʻana i ka nui o ka mahana ma kahi liʻiliʻi iʻole kekahi o nā enzymes diastics e ola.
ʻO ia keʻano o ka malt e hiki ke hoʻololi i kona mana pono'ī i ke kola i ka wā o ka hoʻopiʻiʻana i ka hana, a he pono, e hoʻomanaʻoʻia no ka hoʻololiʻana.
Me ke kiʻekiʻe o ka wela e make ai i nā enzymes, e hiki mai ana he mauʻanoʻono o nā meaʻokoʻa e ulu ma keʻano maoli i ka palaoa bale. ʻO kēia mau meaʻono e hiki ke lilo i meaʻono a meaʻai paha a iʻole kaʻono wale nō paha o ka "malty". ʻO kaʻoi aʻe o ke anawela kahi e hoʻoulu aiʻoe i ka palaoa,ʻo kaʻoi aku o ka ho'ālaʻiaʻana o nāʻaʻa
Nāʻano likeʻole o Malt
ʻAʻoleʻoe makemake e hoʻohuli i kēlā mauʻono no ka pono o nā enzymes diastics, akā ponoʻoe iā lākou. ʻO ia ke kumu e kāhea ai nā mea inu pia no nāʻano malt. ʻO nā poʻeʻeleʻele haʻahaʻa e mau ana i ko lākou diastatic mana i kapaʻia he mau malts base. He mea liʻiliʻi loa kā lākou iho (ʻoiai iā lākou kekahi mau mea), akā, ua loaʻa iā lākou ka mana e hoʻololi i kā lākou māka i ke kōleʻa i ka wā o ka hoʻopiʻiʻana. Ma muli o kēia,ʻo ka palapala bila palaoa (kahi papa hoʻomanaʻo o nāʻano malts likeʻole) he mea nui ia i nā malts malū, me nā hapa liʻiliʻi o nāʻano likeʻole. ʻO kēia no ka meaʻaʻole nā mana malt i loaʻa ka mana diastatic e hoʻololi ai i kā lākou mau hōʻailona holoʻokoʻa, a pono lākou i nā malts base e kōkua iā lākou.
ʻO kekahiʻano o nāʻano likeʻole e hiki mai ana mai ka hana air a iʻole ka nui o ka ea iʻaeʻia e neʻe a puni ka'ōpala ke maloo. I kekahi manawa ua hāʻawiʻia ka hua liʻiliʻi i ka nui o ka hauʻi e like me ke kaniʻana, e hoʻomaloʻo wikiwiki ana iā ia, akā i kekahi manawa hāʻawiʻia mai ka liʻiliʻi liʻiliʻi aʻaeʻia e hoʻomaloʻo mālie.
Ma waena o ka wela a me ka ventila, he nui loa nāʻano i waena o nāʻano likeʻole o nā malts. Eia kekahi mauʻano maʻamau.
Pale malt
ʻO Pale Malt kahi malt kick malicious. Hoʻonāukiukiʻia ia i ka mahana haʻahaʻa o nā malts a pau, ma waena o 100 F a 120 F no nā lā he 24. Hoʻopēʻia kēia hanaʻili honua haʻahaʻa a lohi i nā kernels bale me ka mōhaiʻole o kekahi mau enzymes diastics. Ma muli o kēia pale pale malt (i kapaʻia he pale mal mal) i ka wā i kaulana loa i ka pepehiʻiaʻana o nā mea hoʻomaʻemaʻe.
ʻO nā mea malio a pau, hāʻawi ia i kahi liʻiliʻiʻoi aku,ʻoi aku ke helu ma waena o 3 a 5.5 ma ka pālākiō Lovibund, ka mea i maʻa i ke kala o ka malt.
Vienna malt
ʻO Vienna malt kahi mea'ē aʻe i puhiʻia ma kahi liʻiliʻi liʻiliʻi, akā hiki ke welaʻiaʻo ia a he 160 F. Me keʻano wela o ka wela, e hoʻomau mau i kona mana diastatic e hoʻololi i kāna mau hōʻailona i ka wā e komo ai. ʻOiai pēlā, ua kapaʻiaʻo ia no nā mea liʻiliʻi me ka nui nui o nā malts malia (me nā kumu kūʻai 100% Vienna). Uaʻikeʻia no konaʻahaʻaina a me kaʻaha kukupa a me kaʻalaniʻoluʻoluʻoluʻolu (e pili ana i 10 Lovibund) e hāʻawi ana i ka pia.
Munich malt
Ua puhiʻiaʻo Munich malt ma kahi kiʻekiʻe kiʻekiʻe (ma waena o 195 F a 220 F). Loaʻa iā ia ka mana diastatic e hoʻololi ai iā ia iho, akā,ʻaʻohe mea e mālama ai a hikiʻole ke hoʻohanaʻia me he malt base. He leʻaʻono,ʻulaʻula a hāʻawi aku i kahi momona nani ma waena o 10 a 20 Lovibund.
Malt malt
Hoʻopiliʻia ka malt maluma ma kahiʻano likeʻole me Munich malt. He mea momona loa ia a hāʻawi i ka bera i kahi'ālunu, kokoke i ka'alakeke a me ka meaʻala. He mana diastatic kona a hiki ke hoʻololi iā ia iho, akā, hikiʻole ke hoʻohanaʻia me he malt base. Ma waho o kona mau enzymes,ʻoi aku ka emi ma lalo o 10% o ka bila kauʻai ma muli o konaʻono a me ka lahilahi loa.