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Low oxygen brewing: Difference between revisions
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===Canning=== | ===Canning=== | ||
*http://www.lowoxygenbrewing.com/uncategorized/packaging-canning-beer-home/ | *http://www.lowoxygenbrewing.com/uncategorized/packaging-canning-beer-home/ | ||
==Recipes== | |||
Adaptation to modern breweries: In the course of the last few decades there has been a development of breweries which led from the original vessel materials copper or black steel to "inert" stainless steel. This is less eroded than the metals originally used, which also promote the oxidation of components of the mash. An air-free way of working (mashing from below and moving the mash from bottom to bottom) accelerated and intensified the degradation processes, which in turn is countered by higher mashing temperatures or shorter rest periods. There is a reduction in the oxidation of polyphenols, resulting in higher contents of total polyphenols and anthocyanogens. There is also less oxidation of lipid breakdown products, especially unsaturated fatty acids, by the lipoxygenases. The overall shorter contact times - also during lautering - lead to lighter worts and beers. This can promote a more neutral, often less full-bodied beer character and u. Can lead to a “greener” and “unfinished” note. This effect is further supported by the smaller cooking mash portions that are common today, which for reasons of energy saving, as well as the better dissolved malt, are no longer boiled, but only kept hot. Many breweries have also switched to infusion processes.<ref name=adb>Narziss L, Back W, Gastl M, Zarnkow M. [[Library|''Abriss der Bierbrauerei.'']] 8th ed. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2017.</ref> | |||
These findings call for a correction of the malt filling. In the case of light beer types, it would be logical to demand more intensive solidification malts with colors of 3.7 / 6.0 EBC instead of the very light malts of 2.5–3.0 (cooking colors 4.5–5.0) EBC that are frequently ordered . However, these can never be represented quite evenly. So it is better to normal, i. H. Malts hardened at 80–83 ° C with colors of 3–3.3 / 4.7–5.3 and a "basic admixture" of 0.5% dark caramel malt (F = 100 EBC) or 2.0% light caramel malt ( Color 25–30 EBC). These malts have to be dosed evenly when grinding, as a “packaged” fill from the malt house can separate due to the different (glassy) endosperm properties of these specialty malts during transport and storage in the silo.<ref name=adb/> | |||
==See Also== | ==See Also== | ||