UBUHANZI
UBWIZA N'UBUZIMA
UBUKORIKORI
UMUCO N'AMATEKA
IMYIDAGADURO
IBIDUKIKIJE
IBIRIBWA N'IBINYOBWA
UBWUBATSI BUSUBIRA INYUMA
UBUMENYI
SIPORO
IKORANABUHANGA
IBYAMBARWA
Dry Malt Extract: Pale Malt Mashed, Wort Boiled Down and Dried
Malt extract is wort boiled down. Crack pale malt, hold it in warm water so its enzymes turn the starch into sugars, drain off the sweet wort, then evaporate it: first to a thick syrup, then on to a dry extract with about 2 % water. Brewers use it instead of mashing.
The picture: our diagram, malt to wort to dry extract.
Hagati
A day
Amabwiriza
1
1
Crack the malt
Crack the malt
Weigh the pale malt and crack it in the grain mill, coarse enough to keep the husks whole.
Ibikoresho by'iyi ntambwe:
Igikoro cyoroheje4 kgIbikoresho bikenewe:
Iminzani ya Digitale yo mu Gikoni
Urusyo rw'ibinyampeke2
2
Mash
Mash
Stir the cracked malt into water and hold it at about 65 °C for an hour, then raise it to about 78 °C to stop the enzymes.
Ibikoresho by'iyi ntambwe:
Amazi15 litiroIbikoresho bikenewe:
Inkono Nini
Urubaho rushyushya
Igipima Ubushyuhe Gisoma Ako Kanya
Ikiyiko kirekire cy'igiti cyo kuvanga3
3
Drain the wort
Drain the wort
Strain the mash through muslin and press out the sweet liquid, the wort.
Ibikoresho bikenewe:
Igitambaro cya muselini cyo gushyunguraInkono Nini4
4
Boil down
Boil down
Boil the wort down, stirring, to a thick syrup, then keep it over gentle heat, stirring all the time so it does not scorch, until it sets brittle when cooled.
Ibikoresho bikenewe:
Inkono NiniUrubaho rushyushyaIkiyiko kirekire cy'igiti cyo kuvanga5
5
Grind and store
Grind and store
Break and grind the cold, brittle extract to a powder and keep it in an airtight container.
Ibikoresho bikenewe:
Isekuru n'Umuhini
Ibikoresho byo kubikamo bidafungura umwuka6
6
Water to boil off
Water to boil off
Gupakira ikaye ya Jupyter…
Ibikoresho bikenewe
9- Umwanya
- Umwanya
- Umwanya
- Umwanya
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