2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
As you know, for the manufacture of beer (according to the old Bavarian "Requirement for purity" from 1516) only 3 elements are needed: water, hops, m alt. Yeast at that time was still “not discovered”, so today we will add their participation to the main ingredients. All these components can directly affect the taste of a foamy drink. For example, hops come in many varieties (but some of them are hard to come by in home brewing). Brewer's yeast can also impress the uninformed amateur brewer with its variety. With water, at first glance, everything is also clear. What about the last component? Our article is about what kind of thing this is - melanoidin m alt. In what cases should it be used? How to cook it on your own?
Melanoidin m alt description
Actually, why all this? And is it worth the hassle? On ourlook - yes! But first, a little about the process itself. Melanoidin m alt is the reaction product. It occurs between carbohydrates and proteins - the main component of many products, including cereals. Moreover, this reaction, as a process, occurs constantly. Therefore, for example, m alt extract may darken over time. If the temperature is increased, the process speeds up several times. Therefore, by roasting a barley (or wheat) product, we can significantly speed up the reaction, quickly achieving the desired taste and getting the so-called melanoidin m alt.
Bio-persistence and flavor
In addition, this process greatly improves the biological characteristics of the foamy drink, increasing its resistance to the negative effects of bacteria. And with the above reaction, volatile substances appear. They give the beer a deep rich flavor.
By the way, when melanoidin m alt is obtained, compounds similar to those that appear in a similar procedure with cocoa, coffee beans appear. Usually these subtleties disappear from the final result of beer brewing during its factory preparation. However, the homebrewer always has a chance to "bottle them up" by crafting an authentic beer that will delight in its palatability for about a couple of months. Then the aromas and tastes "calm down", become more neutral. And believe me, such a procedure will be "worth the candle." Recipes for melanoidin m alt are quite simple. The main thing is to followtemperature and cooking time conditions.
Home recipe: roasted m alt
This can include m alt with color up to 50 units. They are prepared at a temperature just above one hundred degrees Celsius. Cooking time is about 5 hours. Every quarter of an hour, the ingredient is thoroughly stirred. We obtain the richest aromas by moistening the raw materials, adding a little more than half a liter of water for every kilogram of the original product. With such a “blindness”, notes of honey appear.
Amber
First, we keep an hour at 110 degrees, and then we prepare melanoidin m alt for beer at temperatures up to 140 for a few more hours. This gives a nutty flavor, a process used in making brown ales and porters.
Roasted or Chocolate
This name justifies itself: at a certain point, the product acquires the aroma and taste of cocoa or coffee beans. Consistently, the frying temperature rises (up to 170 degrees), and for a short period - up to 200! Care must be taken not to burn the product. This m alt is used in the preparation of stouts, brown ales, porters.
Burned
It is not recommended to cook it at home, without specialized equipment (for example, a sealed metal container). And then, not exactly the hour, the neighbors in the high-rise building can call the fire brigade. Well, those who have their own land in use - you can try. We burn the product at 240 degrees (hermetically sealed) for about 2 hours. We use it in porters, as well as for tinting a foamy drink.
Caramel
The production of caramel raw materials for beer is different from the above. Ideally: here the starch is fully converted into sugars. Soak regular m alt for a couple of hours. When the grains are crushed, porridge is formed. Then we keep the raw materials from 5 hours to half a day (temperature - 70 degrees), while maintaining the moisture of the product. A sugaring reaction takes place in the grain. And after the m alt is dried and roasted (or baked) to the desired state.
As you can see, in principle, any kind of m alt can be obtained from ordinary light m alt on your own - for brewing original beers. Good luck in this pleasant business!
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