Kwiintsuku zamva nje, enye i-brewmaster entsha isibuza ukuba yenziwa njani na ibhiya okanye ukuqala njani ukwenza ibhiya, apha, makhe sithethe ngendlela yokuqalisa ukwenza utywala.
Nokuba yibhiya eyenza amashumi amabini eelitha okanye amawaka amabini eelitha ebhiya, kuhlala kukho indlela enye.
Amanyathelo okwenziwa kwebhiya ngolu hlobo lungezantsi:
1. Ukutyumza, ukucola i-malt
Irola yomatshini icinezela irhasi ehlumayo okanye enye into ephangiweyo ibe ngamaqhekeza.
2. Brewhouse (Inyathelo lokuhlanganisa)
Imalt ebizwa ngokuba yimash ifudunyezwa ngamanzi kangangeyure enye.Xa ifikelela kwi-64-67 ℃, i-enzyme kwi-bud iya kuqala ukuguqula isitashi kunye ne-polysaccharide ibe yi-monosaccharides.I-brewmaster kufuneka iqhubeke ivuselela i-buds ngomatshini okanye ngesandla.
3. Uhluzo (Itanki yokuLautering)
Emva kokuba i-bud iphelile, i-wort iyahluzwa, kwaye i-crust yengqolowa (intsalela) ihlanjwe ngamanzi ashushu ukunyibilikisa iswekile eseleyo kangangoko kunokwenzeka.Ekupheleni kweli nyathelo, intlenga yengqolowa iya kuthathwa ukwenza isichumisi sendoda okanye ithunyelwe edlelweni ukuze ityiwe.
4. Ukubilisa
Dlulisa i-wort kwenye itanki yokupheka kwaye uyitshise malunga neyure ukuyibilisa.Umenzi wewayini uyakongeza iihops ngeli xesha ukongeza ubukrakra kunye nevumba.
5. Ukupholisa
Ukuze uthintele usulelo lwebhaktheriya okanye ezinye ii-microorganisms kwi-wort, kuyimfuneko ukupholisa ngokukhawuleza ukuya ngaphantsi kwe-25 ℃.
I-NotedL Apha inxulumene nenkqubo yethu yokwenza utywala, singathanda ukukunika izisombululo ezingcono zokwenziwa kotywala:
1.Kwinkqubo yokwenziwa kwebhiya, indlu yethu yotywala inokwenza iintlobo ezahlukeneyo zebhiya ukusuka kwi-8 ukuya kwi-14 ye-plato wort ukuhlangabezana nenkqubo yokubilisa.Kwangaxeshanye, isixhobo sethu sokwenza utywala sinokufikelela kulawulo olusembindini lwemibhobho kunye neevalvu kangangoko sinakho ukunciphisa umsebenzi we-brewmaster kunye nokuphucula ukusebenza ngokufanelekileyo.
2.Siqwalasela ngakumbi ukhuseleko kwiitanki zokubilisa, kanye njengentloko yethu yesitya kwiitanki zotywala zonke zibekwe zodwa ukuthintela ukutsha ngenxa yobushushu obuphezulu xa ubilisa.Kwakhona malunga nokuphakama kwesiporo kunye nobubanzi bezitebhisi zonke zidibana nemithetho yaseYurophu okanye yaseMelika.
Iinkcukacha ze-3.Equipment, njengesantya sokufudumala kwi-tank ebilisayo, sinokwenza i-1degree ngomzuzu njengoko songeze i-coil yokufudumala kwijacket ukwenza i-temp ifudumale ngokulinganayo kunye nesantya esiphezulu.Mhlawumbi omnye umthengisi unokukuxelela ukuba bangayenza loo nto, kodwa abasazi isantya sokufudumeza ngokwenyani kuba siye savavanya izixhobo zethu kwaye safumana idatha echanekileyo.Malunga neenkcukacha zezixhobo ezingaphezulu, unokubona iifayile ezincanyathiselwe ukubona uyilo lwethu lweenkcukacha.
I-4.Izixhobo eziphezulu ze-brewery ezihambelana nenkqubo yethu yokuphuza, njenge-motor yi-ABB, ipompo yi-LYSF (i-Alfa Laval China Factory), i-wort cooler yi-Nanhua (Inqanaba eliphezulu kwi-exchnager yokufudumeza), apha kufuneka sibone ukufudumeza. impumelelo yokuphinda kusetyenziswe amanzi ashushu.Ubushushu be-Nanhua exch bunokufikelela kwi-60-65degree emva kokupholisa i-wort kunye nokuphinda usebenzise itanki yamanzi ashushu, kuphela ufudumeza ixesha elincinci kwibhetshi elandelayo kwaye wonge amandla kunye nexesha lakho.Kodwa ukuba iqhelekile, ukuphinda kusetyenziswe amanzi okwexeshana kuphela kumalunga nama-30-40degree, oko kuthetha ukuba uya kuwafudumeza ixesha elide, yinkcitho leyo ngenene ekusetyenzweni kwexesha elide.Ke, zonke ezi zixhobo zikumgangatho ophezulu ziya kuqinisekisa ukuba inkqubo yethu isebenza kakuhle kwaye iphantsi kweendleko eziseleyo.
6. Ukuvubela
Kuqinisekisiwe ukuba i-wort igcinwa kwiqondo lokushisa elifanelekileyo kwaye emva koko ifakwe kwigwele, eliya kubola i-monosaccharide kwaye ivelise utywala, i-carbon dioxide kunye ne-esters (i-aroma molecules).Emva kwethuba lokubiliswa, incasa yebhiya inokukhulela ngakumbi.
7. Iihops ezifakwe yingqele
Ezinye iimolekyuli zevumba elibuthathaka kakhulu kwiihops zitshatyalaliswa ngamaqondo obushushu aphezulu ngexesha lenkqubo yokubila.Ukuze kukhutshwe awona mavumba amnandi, i-brewmaster iza kuphinda izalise iihops emva kwenkqubo yokuvubela kwaye ibhotile yebhiya kwiiveki ezimbalwa.
8.Uvavanyo novavanyo
I-brewmaster iya kulungiselela uvavanyo emva kokuvutshelwa kwebhiya okanye ukugcinwa kugqityiwe, emva koko uthathe isigqibo sokuba yintoni inyathelo elilandelayo, gcina ukupholisa okanye ukugcwalisa.
9.Ukuzaliswa kunye nokuleyibheli
Ixesha lokuposa: Jul-24-2023