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Let our brewer in the fascinating world of brewing kidnap.
Important for the quality of beer are mainly raw materials. Not only hops and malt but also the Vienna High-water source will play a special role! |
The malt is just before brewing in the grist mill crushed. Apart from malted barley is also Biertyp depending on the wheat-rye or Dinkelmalz used. There are bright and dark Malzsorten, as well as various Spezialmalze (Karamelmalze, Röstmalze). When brows are usually closely coordinated Malzmischungen used, making the color and flavor of the beer can be influenced.
The Malzschrot in the Sudpfanne with water to the so-called mash is mixed. The mash temperature is at various stages from 50 to 78 ° C and one each certain period of time left to rest. They convert the malt contained enzymes in the insoluble strength of the malt into soluble Malzzucker order. In addition, other important substances such as proteins, minerals and vitamins from the malt resolved. Then lauter tub in the solid ingredients (grains) of the liquid (wort) abgefiltert. The lauter tub from the outgoing wort reaches back into the Sudpfanne, the grains are used as animal feed. Aromagebung and bitterness to the hops are added and the seasoning cooked about 80 minutes. With the escaping steam will base flavoring removed and it is the original gravity (= extract content) of the Spice set. The fixed hop parts and other suspended matter will then be deposited in the whirlpool. Thereafter, the wort is pumped into the Gärtank while ventilated and at about 7 ° C chilled. |
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| Each of our Gärtanks with 10 hl wort to be filled. To spice is added to the yeast that are in the first ventilated wort strongly propagated. If the oxygen consumed, the yeast begins to ferment. It converts Malzzucker the present into alcohol and carbon dioxide in order. Furthermore, the yeast also many for the typical beer flavors. Untergärige yeast falls at the end of the primary fermentation at the ground (Helles, bock beer, Dark). Top yeast in beer, however, rises to the surface (wheat, Indian Pale Ale) and forms a typical fruity aroma. Since the fermentation much heat, the vats cooled. During the fermentation is a spindle with the daily extract content measured at the right time to "Smart Chen" to be determined. When Smart Chen is the so-called young beer over a beer hose into the storage tank is pumped. The primary fermentation takes depending Biertyp 2 to 10 days. |
| The young beer is in the storage tank depending on the Biertyp 2 (wheat) to 8 weeks (Bock beer) for secondary fermentation and maturation at 2 ° C. During the fermentation, the resulting carbon dioxide in beer bound to corrupt the tingle, the so-called "Rezenz" arises in beer. While the storage is only the fine, mature beer taste. Suspended matter, mainly yeast and protein substances that are slowly on the ground, the beer is clear. The finished beer is finally flowing into the pressurized tanks pumped, then come directly to the beer tap. |
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