Braga is a fermented drink, made from the
mixture of rye and barley malt or dry kvass, hops and
sugar by rubbing, saccharification or infusion with
followed by alcoholic fermentation.
A mixture of rye and barley malt in the ratios provided
recipe number 86, loaded into a mash or infusion vat
filled up to 1 / 3 volume of hot water at the rate of obtaining
mixture with a temperature of 50 °. The mixture was stirred for 15-20 minutes,
and then, without stopping the mixing vat topped up with boiling water
to get a jam with a temperature of 70-75 °. With such temperature
mash left alone for 1-2 hours for saccharification, to protect
grounds and clarification of wort.
After settling first wort is decanted (express, not
affecting sediment). For the remainder of the thick poured hot water
temperature of 80 °, stirred and give stand 1 hour and
decanted second wort. It is also possible to produce
selection and third-wort. In the case of a mixture of malts,
rather than dry kvass expedient to carry out the process of mashing
with otvarkami as specified for bread kvass.
Merged in the fermentation tank total mash stirred, adjusted
water up to standards, then add to it sugar syrup
of 25% of normal. The temperature of the wort should be 23-25 ??°.
Fermentation of the wort produced baking pressed
yeast (10 g / 1 Ch wort) or beer-seed
yeast (0.2 liters per 1 hl wort). Pre-yeast
podmolazhivayut stirring in the grain mash in which
added sugar syrup density 1Q-12 to saccharometer;
mixture was incubated at 30 ° to the emergence of a strong foam.
Podmolozhennye yeast asked in the fermentation tank, followed by
The main fermentation is carried out at 25 ° C for 12-16 hours.
After that Braga was cooled to 10 ° C and then pumped
(Not touching the yeast sediment) into another fermentation tank where
add hoppy brew, the right amount of caramel and more
25% sugar syrup. Maturation occurs at
temperatures from 10 to 14 ° for at least 2 days. To wash
necessary to lower the density of the wort at 6 to saccharometer.
After fermentation Braga carefully decanted from the sediment of yeast
in the filling tank, I add the remaining 50%
sugar syrup. Braga then passed through xagrubotkanny
or bag filter and poured into barrels. After filling
Braga is necessary to sustain 8-10 hours. in the expedition of the plant
For plants that have zaparniki, in the preparation of mash
recommended to park the solyudov by reducing
time mashing. Thus obtained is ready Braga
has a better taste and more intense flavor of bread.
Way to brew the same as in the manufacture of
To receive a decoction of hops to pour water and boil
15-40 min. After separating the liquid portion of broth loaded
In appearance Braga opaque, intense brown
Color can have a yeast sediment and opalescence. Taste
drink should look like yeast beer with a pronounced
grain and hop aroma.
Resistance at a storage temperature of 20 ° - at least 5