A ’yan kwanakin nan, wasu sababbin mashawartan giya sun tambaye mu yadda ake yin giyar ko yadda ake fara noma, a nan, mu yi magana kan yadda za a fara yin burodi.
Ko giyar da ake shayar da lita ashirin ko lita dubu biyu na giya, akwai hanya daya.
Matakan yin giya kamar haka:
1. Murkushe, niƙa malt
Na'urar na'urar tana danna sha'ir da ta tsiro ko wasu ganima zuwa guntu-guntu.
2. Brewhouse (Mashing step)
Ana dumama malt da ake kira mash da ruwa na tsawon awa daya.Lokacin da ya kai 64-67 ℃, enzyme a cikin toho zai fara canza sitaci da polysaccharide zuwa monosaccharides.Dole ne mai kula da injin ya ci gaba da tayar da buds ta inji ko da hannu.
3. Tace (tankin lautering)
Bayan tohowar sai a tace tsumman, sannan a wanke ɓawon alkama (raguwa) da ruwan zafi don narkar da sauran sukari gwargwadon iko.A karshen wannan mataki, za a dauki alkamar da za a yi takin namiji ko kuma a tura shi makiyaya don ci.
4. Tafasa
Canja wurin wort zuwa wani tankin dafa abinci kuma a zafi shi kamar awa ɗaya don tafasa shi.Mai shan giya zai ƙara hops a wannan lokacin don ƙara ɗaci da ƙamshi.
5. Sanyi
Don guje wa kamuwa da ƙwayoyin cuta ko wasu ƙwayoyin cuta a cikin wort, ya zama dole a hanzarta kwantar da hankali zuwa ƙasa da 25 ℃.
NoteL Anan yana da alaƙa da tsarin aikin mu, muna so mu samar muku da mafi kyawun hanyoyin samar da giya:
1.For Brewing tsari, mu brewhouse iya daga daban-daban irin giya daga 8 zuwa 14 plato wort saduwa daban-daban Brewing tsari.A lokaci guda, kayan aikin mu na iya samun nasarar sarrafa bututun bututu da bawuloli gwargwadon yadda zai yiwu don rage girman aikin brewmaster da haɓaka haɓakar ƙima.
2.We are more la'akari aminci a cikin Brewing tankuna, kamar yadda mu tasa shugaban a kan ruwan tankuna duk an ware domin hana konewa saboda yana da wani high zafin jiki a lokacin da tafasa.Hakanan game da tsayin layin dogo da faɗin matakan duk sun cika ka'idodin Turai ko Amurka.
3.Equipment cikakken bayani, kamar dumama gudun a cikin tafasasshen tanki, za mu iya yin 1degree da min kamar yadda muka kara da dumama nada a kan jaket don sa temp dumama sama da ko'ina da kuma high gudun.Wataƙila wasu masu kaya za su iya gaya muku har yanzu suna iya yin hakan, amma ba su san saurin dumama a zahiri ba saboda mun gwada kayan aikinmu kuma mun sami cikakkun bayanai.Game da ƙarin cikakkun bayanai na kayan aiki, zaku iya ganin fayilolin da aka haɗe don ganin ƙirar mu dalla-dalla.
4.High matakin Brewery na'urorin haɗi zuwa matching mu Brewing tsarin, kamar yadda da mota ne ABB, da famfo ne LYSF (Alfa Laval China Factory), da wort mai sanyaya ne Nanhua (Top matakin a dumama exchnager), a nan muna bukatar mu ga dumama. ingancin sake yin amfani da ruwan zafi.Zazzabi na Nanhua exch zai iya kaiwa zuwa 60-65digiri bayan sanyaya wort kuma sake sake yin amfani da shi zuwa tankin ruwan zafi, kawai kuna zafi kadan don tsari na gaba kuma ku adana kuzari da lokacinku.Amma idan na yau da kullun, sake sarrafa ruwa na temp kawai ya kai digiri 30-40, wannan yana nufin za ku dumama shi tsawon lokaci, wannan ɓatacce ne a cikin dogon lokaci.Don haka, duk waɗannan na'urorin haɗi masu girma za su tabbatar da tsarin mu yana aiki da kyau da ƙarancin farashi.
6. Haihuwa
An tabbatar da cewa ana kiyaye wort a yanayin da ya dace sannan a saka shi cikin yisti, wanda zai lalata monosaccharide kuma ya haifar da barasa, carbon dioxide da esters (kwayoyin ƙanshi).Bayan wani lokaci na fermentation, dandano na giya zai iya zama mafi girma.
7. Hops mai sanyi
Wasu ƙwayoyin ƙamshi masu ƙamshi a cikin hops suna lalata su da yanayin zafi yayin aikin fermentation.Domin fitar da waɗannan ƙamshi mafi kyau, mai kula da brewmaster zai sake cika hops bayan tsarin haifuwa da kwalban giya a cikin 'yan makonni.
8.Gwaji da kimantawa
Mai kula da giya zai shirya gwajin bayan an gama haƙar giya ko adanawa, sannan yanke shawarar menene mataki na gaba, ci gaba da sanyaya ko cikawa.
9.Cika da lakabi
Lokacin aikawa: Yuli-24-2023