tag:blogger.com,1999:blog-48362103579593550372008-04-07T16:17:22.756-07:00Lupuhttp://www.blogger.com/profile/12763177887088533273noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4836210357959355037.post-84668092913532689922008-03-03T13:01:00.000-08:002008-03-07T03:58:24.631-08:00<span style="font-weight: bold; font-style: italic;">1)Rehidratación y activación de las levaduras</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xtwdNXycI/AAAAAAAABsg/6UHupqEbPMU/s1600-h/IMG_5136.jpg"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_E22SAdE1jFI/R8xrENNXyYI/AAAAAAAABsA/9QFSxXfTE88/s1600-h/IMG_5145.jpg"><img style="cursor: pointer;" src="http://bp1.blogger.com/_E22SAdE1jFI/R8xrENNXyYI/AAAAAAAABsA/9QFSxXfTE88/s200/IMG_5145.jpg" alt="" id="BLOGGER_PHOTO_ID_5173627791951251842" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_E22SAdE1jFI/R8xrEtNXyZI/AAAAAAAABsI/NoRrybLlGmE/s1600-h/IMG_5149.jpg"><img style="cursor: pointer;" src="http://bp3.blogger.com/_E22SAdE1jFI/R8xrEtNXyZI/AAAAAAAABsI/NoRrybLlGmE/s200/IMG_5149.jpg" alt="" id="BLOGGER_PHOTO_ID_5173627800541186450" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xrFdNXyaI/AAAAAAAABsQ/bkwQHbybWKE/s1600-h/IMG_5150.jpg"><img style="cursor: pointer;" src="http://bp2.blogger.com/_E22SAdE1jFI/R8xrFdNXyaI/AAAAAAAABsQ/bkwQHbybWKE/s200/IMG_5150.jpg" alt="" id="BLOGGER_PHOTO_ID_5173627813426088354" border="0" /></a><br /><br />Primero se rehidrata la levadura en agua previamente hervida y enfriada a 35ºC aprox. Una vez rehidratada se activa la levadura agregándole mosto a densidad 1,030-1,040, previamente hervido y enfriado.<br /><br /><span style="font-weight: bold; font-style: italic;"> 2) Pesando ingredientes</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_E22SAdE1jFI/R8xsctNXybI/AAAAAAAABsY/TcQ0om9UphU/s1600-h/IMG_5131.jpg"><img style="cursor: pointer;" src="http://bp3.blogger.com/_E22SAdE1jFI/R8xsctNXybI/AAAAAAAABsY/TcQ0om9UphU/s200/IMG_5131.jpg" alt="" id="BLOGGER_PHOTO_ID_5173629312369674674" border="0" /></a><br />Acá estamos pesando las maltas especiales<br /><br /><span style="font-weight: bold; font-style: italic;">3) Molienda</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xtwdNXycI/AAAAAAAABsg/6UHupqEbPMU/s1600-h/IMG_5136.jpg"><img style="cursor: pointer;" src="http://bp2.blogger.com/_E22SAdE1jFI/R8xtwdNXycI/AAAAAAAABsg/6UHupqEbPMU/s200/IMG_5136.jpg" alt="" id="BLOGGER_PHOTO_ID_5173630751183718850" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_E22SAdE1jFI/R8xtxNNXydI/AAAAAAAABso/XRywtKRZAa0/s1600-h/IMG_5168.jpg"><img style="cursor: pointer;" src="http://bp1.blogger.com/_E22SAdE1jFI/R8xtxNNXydI/AAAAAAAABso/XRywtKRZAa0/s200/IMG_5168.jpg" alt="" id="BLOGGER_PHOTO_ID_5173630764068620754" border="0" /></a><br />Vemos el molino motorizado actuando y la malta ya molida.<br /><br /><span style="font-weight: bold; font-style: italic;">4) Empaste</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xvCdNXyeI/AAAAAAAABsw/pr6bIrq42-I/s1600-h/IMG_5169.jpg"><img style="cursor: pointer;" src="http://bp2.blogger.com/_E22SAdE1jFI/R8xvCdNXyeI/AAAAAAAABsw/pr6bIrq42-I/s200/IMG_5169.jpg" alt="" id="BLOGGER_PHOTO_ID_5173632159932991970" border="0" /></a><br />Mezclamos agua caliente con la malta molida hasta lograr una mezcla a 63ºC (temperatura que depende de la cerveza que estemos haciendo)<br /><br /><span style="font-weight: bold; font-style: italic;">5) Macerado</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xxZdNXyfI/AAAAAAAABs4/FHJns-j-6WM/s1600-h/IMG_5170.jpg"><img style="cursor: pointer;" src="http://bp2.blogger.com/_E22SAdE1jFI/R8xxZdNXyfI/AAAAAAAABs4/FHJns-j-6WM/s200/IMG_5170.jpg" alt="" id="BLOGGER_PHOTO_ID_5173634754093238770" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_E22SAdE1jFI/R8xxZ9NXygI/AAAAAAAABtA/rNwMdqL9H-w/s1600-h/IMG_5182.jpg"><img style="cursor: pointer;" src="http://bp0.blogger.com/_E22SAdE1jFI/R8xxZ9NXygI/AAAAAAAABtA/rNwMdqL9H-w/s200/IMG_5182.jpg" alt="" id="BLOGGER_PHOTO_ID_5173634762683173378" border="0" /></a><br />Ahi vemos la mezcla anteriormente mencionada, ahora en la olla de macerado. En este paso las enzimas de los granos trasnforman el almidón en azúcares fermentables.<br /><br /><span style="font-weight: bold; font-style: italic;">6) Recirculado.</span><br />De esto no tengo foto. Este paso es para filtrar el mosto y lograr una cerveza cristalina. Basicamente consiste en sacar el mosto del fondo de la olla de macerado y volver a echarlo por arriba del mismo. Lo hago usando una bomba.<br /><span style="font-style: italic; font-weight: bold;">7) Lavado<br /></span>Una vez recirculado el mosto, lo pasamos a la olla de hervido y lavamos la cama de granos con agua caliente (80ºC) para extraer todas las azucares que podamos.<span style="font-style: italic; font-weight: bold;"> </span><br /><span style="font-style: italic; font-weight: bold;">8) Hervido</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_E22SAdE1jFI/R8xzVtNXyhI/AAAAAAAABtI/64czLqkOehQ/s1600-h/IMG_5189.jpg"><img style="cursor: pointer;" src="http://bp3.blogger.com/_E22SAdE1jFI/R8xzVtNXyhI/AAAAAAAABtI/64czLqkOehQ/s200/IMG_5189.jpg" alt="" id="BLOGGER_PHOTO_ID_5173636888691984914" border="0" /></a><br />Después de recircular y lavar. Empezamos a hervir el mosto. En este paso se agrega también el lúpulo. Dependiendo de las cantidades de este último y el momento en que se agrega, podemos influir en el sabor, aroma y amargor de la cerveza.<br /><br /><span style="font-weight: bold; font-style: italic;">9) Whirpool</span><br />Una vez apagado el fuego hacemos un remolino para que restos de lúpulo, proteínas coaguladas y otras cosas que anden nadando en el mosto vayan al fondo y al centro formando una "torta".<br /><br /><span style="font-weight: bold; font-style: italic;">10) Enfriado<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_E22SAdE1jFI/R8x2DtNXyiI/AAAAAAAABtQ/cWYOASNucds/s1600-h/IMG_5193.jpg"><img style="cursor: pointer;" src="http://bp3.blogger.com/_E22SAdE1jFI/R8x2DtNXyiI/AAAAAAAABtQ/cWYOASNucds/s200/IMG_5193.jpg" alt="" id="BLOGGER_PHOTO_ID_5173639877989222946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_E22SAdE1jFI/R8x2ENNXyjI/AAAAAAAABtY/ukSqSfg14Cc/s1600-h/IMG_5198.jpg"><img style="cursor: pointer;" src="http://bp1.blogger.com/_E22SAdE1jFI/R8x2ENNXyjI/AAAAAAAABtY/ukSqSfg14Cc/s200/IMG_5198.jpg" alt="" id="BLOGGER_PHOTO_ID_5173639886579157554" border="0" /></a><br />Con el enfriador contracorriente y un post enfriador bajamos en pocos minutos la temperatura del mosto desde más de 90ºC a menos de 18ºC.<br /><br /><span style="font-weight: bold; font-style: italic;">11) Inoculación de levaduras y fermentación</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_E22SAdE1jFI/R8x39NNXylI/AAAAAAAABto/WphxA-D9fEM/s1600-h/IMG_5204.jpg"><img style="cursor: pointer;" src="http://bp1.blogger.com/_E22SAdE1jFI/R8x39NNXylI/AAAAAAAABto/WphxA-D9fEM/s200/IMG_5204.jpg" alt="" id="BLOGGER_PHOTO_ID_5173641965343328850" border="0" /></a><br /><span>Listo! La cerveza está en camino. Fermentando a 18ºC aprox. A esperar una semana y subir un poquito para que la temperatura llegue a 22ºC y esperar otra semana. Entonces bajamos a 0ºC y una semana más. En ningún momento hago trasvase. Todo en los mismos fermentadores.<br /><br /><span style="font-weight: bold; font-style: italic;">12) Carbonatación. Embotellado o embarrilado. </span><br /><br />Ahora pasamos de los fermentadores a las botellas previo cebado con azucar para que las levaduras produzcan el gas o llevamos todo a un barril y le damos gas.<br /><br /><span style="font-weight: bold; font-style: italic;">13) Ley de Murphy</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_E22SAdE1jFI/R9EtPuJ7NhI/AAAAAAAABt0/Cj2ezHxfKP0/s1600-h/IMG_5183.jpg"><img style="cursor: pointer;" src="http://bp0.blogger.com/_E22SAdE1jFI/R9EtPuJ7NhI/AAAAAAAABt0/Cj2ezHxfKP0/s200/IMG_5183.jpg" alt="" id="BLOGGER_PHOTO_ID_5174967194936358418" border="0" /></a><br />Si algo puede que salir mal... entonces va a salir mal.<br /><span><span style="font-weight: bold; font-style: italic;"></span><br /></span><span style="font-weight: bold; font-style: italic;"><br /></span>Lupuhttp://www.blogger.com/profile/12763177887088533273noreply@blogger.comtag:blogger.com,1999:blog-4836210357959355037.post-79854371085982326832008-03-03T12:30:00.001-08:002008-03-07T04:00:40.321-08:00<div style="text-align: center;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xgLdNXyLI/AAAAAAAABqY/Uq0ISc-gVtA/s1600-h/IMG_5176.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_E22SAdE1jFI/R8xgLdNXyLI/AAAAAAAABqY/Uq0ISc-gVtA/s400/IMG_5176.jpg" alt="" id="BLOGGER_PHOTO_ID_5173615821877397682" border="0" /></a>Las tres ollas son desde arriba para abajo: olla de agua caliente, olla de macerado, olla de hervido. Como puede verse, dos de ellas se tratan de barriles de cerveza modificados. Todas tienen niple con termómetro.<br />El freezer que se ve atrás es para hacer las fermentaciones con temperatura controlada.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_E22SAdE1jFI/R8xhtNNXyMI/AAAAAAAABqg/WRwctQUfbT0/s1600-h/IMG_5126.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_E22SAdE1jFI/R8xhtNNXyMI/AAAAAAAABqg/WRwctQUfbT0/s400/IMG_5126.jpg" alt="" id="BLOGGER_PHOTO_ID_5173617501209610434" border="0" /></a>Olla para agua caliente<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_E22SAdE1jFI/R8xhttNXyNI/AAAAAAAABqo/VQGzR7aySeM/s1600-h/IMG_5156.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_E22SAdE1jFI/R8xhttNXyNI/AAAAAAAABqo/VQGzR7aySeM/s400/IMG_5156.jpg" alt="" id="BLOGGER_PHOTO_ID_5173617509799545042" border="0" /></a>Olla de macerado<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_E22SAdE1jFI/R8xhutNXyOI/AAAAAAAABqw/SMTdwzg2kQo/s1600-h/IMG_5179.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_E22SAdE1jFI/R8xhutNXyOI/AAAAAAAABqw/SMTdwzg2kQo/s400/IMG_5179.jpg" alt="" id="BLOGGER_PHOTO_ID_5173617526979414242" border="0" /></a>Olla de hervido<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_E22SAdE1jFI/R8xjb9NXyPI/AAAAAAAABq4/Rce0euB2TO0/s1600-h/IMG_5177.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_E22SAdE1jFI/R8xjb9NXyPI/AAAAAAAABq4/Rce0euB2TO0/s400/IMG_5177.jpg" alt="" id="BLOGGER_PHOTO_ID_5173619403880122610" border="0" /></a>Bomba... ya se, es un desastre<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_E22SAdE1jFI/R8xlP9NXyQI/AAAAAAAABrA/KGmFzVACFXo/s1600-h/IMG_5192.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_E22SAdE1jFI/R8xlP9NXyQI/AAAAAAAABrA/KGmFzVACFXo/s400/IMG_5192.jpg" alt="" id="BLOGGER_PHOTO_ID_5173621396744947970" border="0" /></a>Enfriador contracorriente y postenfriador sumergido en hielo. Vivo en Misiones, perdonen la tierra colorada.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_E22SAdE1jFI/R8xmd9NXyRI/AAAAAAAABrI/jU-caE5_RYc/s1600-h/IMG_5206.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_E22SAdE1jFI/R8xmd9NXyRI/AAAAAAAABrI/jU-caE5_RYc/s400/IMG_5206.jpg" alt="" id="BLOGGER_PHOTO_ID_5173622736774744338" border="0" /></a>Freezer tooneado para fermentar. Se puede ver el termostato ambiental arriba de la caja con cervezas.<br /></div><div style="text-align: center;"><br /><br /></div><div style="text-align: center;"><br /></div>Lupuhttp://www.blogger.com/profile/12763177887088533273noreply@blogger.comtag:blogger.com,1999:blog-4836210357959355037.post-72851607351967633962008-03-03T11:54:00.000-08:002008-03-03T12:28:39.610-08:00<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xeUdNXyKI/AAAAAAAABqM/PsEIcMxjzsY/s1600-h/IMG_5146.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_E22SAdE1jFI/R8xeUdNXyKI/AAAAAAAABqM/PsEIcMxjzsY/s400/IMG_5146.jpg" alt="" id="BLOGGER_PHOTO_ID_5173613777472964770" border="0" /></a>El más importante, sin él no hay alcohol: <span style="font-weight: bold;">Levadura</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xdjdNXyJI/AAAAAAAABqE/S2LPPA4ixoQ/s1600-h/IMG_5127.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_E22SAdE1jFI/R8xdjdNXyJI/AAAAAAAABqE/S2LPPA4ixoQ/s400/IMG_5127.jpg" alt="" id="BLOGGER_PHOTO_ID_5173612935659374738" border="0" /></a>El más abundante: <span style="font-weight: bold;">Agua</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_E22SAdE1jFI/R8xdHdNXyII/AAAAAAAABp8/M-g1HI8UMV4/s1600-h/IMG_5188.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_E22SAdE1jFI/R8xdHdNXyII/AAAAAAAABp8/M-g1HI8UMV4/s400/IMG_5188.jpg" alt="" id="BLOGGER_PHOTO_ID_5173612454623037570" border="0" /></a>El toque de distinción: <span style="font-weight: bold;">Lúpulo</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_E22SAdE1jFI/R8xcFNNXyHI/AAAAAAAABp0/CH_tor0IxUo/s1600-h/IMG_5124.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_E22SAdE1jFI/R8xcFNNXyHI/AAAAAAAABp0/CH_tor0IxUo/s400/IMG_5124.jpg" alt="" id="BLOGGER_PHOTO_ID_5173611316456704114" border="0" /></a>Lo que hace a la cerveza: <span style="font-weight: bold;">Malta de Cebada</span><br /><br /></div>Lupuhttp://www.blogger.com/profile/12763177887088533273noreply@blogger.com