BEER BREWING WITH MALT
EQUIPMENT
You can start with home brewing in several different ways. Basically, the following is needed:
BREWING WITH SEPARATE VESSELS:
This also includes brewing with a BIAB bag.BREWING WITH A BREWING SYSTEM:
CLEANING:
One of the most important steps is cleaning and it is of greatest importance to keep all equipment that comes in contact with yeast and chilled wort cleaned and disinfected.
There are several different products that you can use to clean your equipment:
After cleaning, it is important to disinfect the equipment and there are a number of different products for that:
MASHING:
The water used for mashing is usually about 3 liters per kg of malt + dead space (the space that exists between the bottom of the pot and the strainer plate / spacer grid). The water is heated to 62-70 ° C depending on the recipe. When the right temperature is reached, stir in the crushed malt. Now the starch in the malt is broken down into fermentable sugar. The temperature is kept between 60-90 minutes. From time to time during the mashing, stir to maintain a constant temperature in the mash according to the recipe you follow.
SPARGE:
When the mashing is complete you sparge out the malt with hot water, around 75-80 ° C and collect what is now called the sweet wort in the boiling vessel. The sparge is done to rinse all the malt sugar from the malt. Here it is important to make sure that all malt is rinsed through so that the sugar follows. If you are not careful in this step, you risk missing your OG and getting a weaker beer than planned. The water for sparge is heated in a separate vessel such as and Spare Water Heater | 18 L | The Grainfather.
BOIL:
Now it's time to boil the wort, you do this the fastest with the lid on. Keep an eye out so it does not start to boil over! When it starts to boil, remove the lid so that the steam can transport away all unwanted sulfur compounds present in the mash. The recipe you follow indicates how long the boiling should last, but is usually between 60-80 minutes.
HOP ADDITION:
During the boil the hops should be added at the times specified in the recipe. The hops give bitterness, taste and aroma to the beer. Hops are usually divided into three very simplified times according to time to describe what the hops add:- Bittering Addition - The first hop addition gives bitterness. Usually 60 minutes cooking time.
- Taste - Hops that are added 10-20 minutes from the end of the boil and give the beer the hop taste.
- Aroma - Hops that are added in the last 5-0 minutes and give the beer hop aroma.
