No beer recipe is complete without wort. The higher the proportion of wort, the richer the beer will be. This important component is obtained by using a special technology based on malt processing.
It is necessary
-
- 1 kilogram of malt;
- water;
- iodine.
Instructions
Step 1
To get the wort you need to make 5 liters of beer, use 1 kilogram of malt. Rinse it off, sift it and remove any impurities. Transfer the refined malt to a saucepan and soak in cold water for 12 hours. During this time, the grains will become soft, which will allow more efficient use of their core during grinding. Another positive aspect of soaking is the elasticity of the skin.
Step 2
Grind the malt with a hand mill or meat grinder, but do not turn it into flour. This can lead to lumps and difficulty in the filtration process, as water will have difficulty penetrating into the spent grains.
Step 3
Make a mash. To do this, take a large saucepan and mix the resulting grain with water in equal proportions. Stir the ingredients until smooth, place the pot on the stove and heat to 55 degrees Celsius.
Step 4
Maintain this temperature for 20 minutes. Then increase it to 65 degrees Celsius and mash at this temperature for 35 minutes. Then begin to actively stir the raw material, gradually heating it to 75 degrees Celsius. The completion of the process must be judged by the results of the iodine test.
Step 5
Pour a small amount of the mash into a saucer and add one drop of iodine to it. If the iodine color remains the same, remove the pan from the heat. And if it changes, then there is still starch in the mash, and saccharification must be continued.
Step 6
Strain the prepared solution through a sieve. The primary wort will be very cloudy and will need to be poured back into the mash. Continue filtering until the wort is clear. Place the spent grain on the sieve grid in a saucepan with water and heat to 75 degrees. Then strain several times and add to the rest of the wort.
