{"id":2957,"date":"2015-11-15T16:49:12","date_gmt":"2015-11-15T15:49:12","guid":{"rendered":"http:\/\/www.tourdebier.cz\/francek\/?p=2957"},"modified":"2015-11-15T16:54:25","modified_gmt":"2015-11-15T15:54:25","slug":"domaci-slad","status":"publish","type":"post","link":"https:\/\/www.tourdebier.cz\/francek\/domaci-slad\/","title":{"rendered":"Dom\u00e1c\u00ed slad"},"content":{"rendered":"

Z\u00e1kladn\u00ed surovinou pro v\u00fdrobu piva je slad. Je to polo\u017eka, kterou jsem si p\u0159edsevzal, \u017ee ji takt\u00e9\u017e zkus\u00edm s\u00e1m vyrobit. Po p\u0159e\u010dten\u00ed n\u011bkolika \u010dl\u00e1nk\u016f, jsem si vytvo\u0159il vlastn\u00ed postup, nebo\u0165 ka\u017ed\u00fd se trochu i trochu v\u00edce li\u0161il. Tento popis se t\u00fdk\u00e1 v\u00fdroby plze\u0148sk\u00e9ho sladu<\/strong> dom\u00e1c\u00edm humnov\u00fdm zp\u016fsobem.<\/p>\n

Postup.<\/h4>\n

1. Mno\u017estv\u00ed sladovnick\u00e9ho je\u010dmene zv\u00e1\u017eit. J\u00e1 jsem nav\u00e1\u017eil 4 kg. Toto mno\u017estv\u00ed odpov\u00edd\u00e1 kapacit\u011b m\u00e9ho su\u0161en\u00ed.<\/p>\n

\"SAM_7692\"\"SAM_7699\"\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 v\u00e1ha v\u011bdra 275g<\/p>\n

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2. Obil\u00ed proprat pod tekouc\u00ed studenou a\u017e vla\u017enou vodou, aby se vymyly ne\u010distoty.<\/p>\n

\"SAM_7705\"<\/p>\n

3. Na zrno napustit studenou a\u017e vla\u017enou vodu a t\u00edm zah\u00e1jit m\u00e1\u010den\u00ed. M\u00e1\u010den\u00ed prov\u00e1d\u011bt po dobu 8 mi hodin.<\/p>\n

\"SAM_7709\"<\/p>\n

4. Pot\u00e9 vodu sleji a n\u00e1sleduje odpo\u010dinek 8 hodin. Kroky 3 a 4 se opakuj\u00ed 3 x, tj. po dobu 40 hodin.<\/p>\n

\"SAM_7712\"<\/p>\n

5. Po slit\u00ed posledn\u00ed vody se rozprost\u0159e zrno na „humno“ , do v\u00fd\u0161ky cca 8-10cm. Ide\u00e1ln\u00ed teplota je 10\u00b0C. Jako humno pou\u017e\u00edv\u00e1m potravin\u00e1\u0159skou bednu, kterou polo\u017e\u00edm na podlahu ve sklep\u011b do tmy. Vy\u0161\u0161\u00ed teploty nad 18\u00b0C ji\u017e pr\u00fd nejsou vhodn\u00e9. J\u00e1\u00a0\u00a0sladuji max. do 15\u00b0C. Zde bude zrno kl\u00ed\u010dit. Zrno 3 x denn\u011b p\u0159evrstv\u00edme, pozor na po\u0161kozen\u00ed kl\u00ed\u010dk\u016f. Pokud je povrch hromady p\u0159\u00edli\u0161 such\u00fd lehce ros\u00edme.\"SAM_7716\"<\/p>\n

\"SAM_7718\"<\/p>\n

\"SAM_7725\"<\/p>\n

\"SAM_7721\"<\/p>\n

6. B\u011bhem kl\u00ed\u010den\u00ed sledujeme r\u016fst kl\u00ed\u010dk\u016f, st\u0159elky a\u00a0teplotu. St\u0159elka by pro v\u00fdrobu plze\u0148sk\u00e9ho sladu m\u011bla dosahovat 3\/4 d\u00e9lky zrna, kdy kl\u00ed\u010den\u00ed p\u0159eru\u0161\u00edme. P\u0159i kontrole zrno pod\u00e9ln\u011b roz\u0159\u00edzneme. To trv\u00e1 celkem 4-5 dn\u00ed. Teplota hromady vzr\u016fst\u00e1 o cca 2\u00b0C. M\u016f\u017eeme kontrolovat konzistenci \u0161krobu v zrnu rozm\u00e1znut\u00edm na nehtu. Mus\u00ed j\u00edt rozm\u00e1znout vl\u00e1\u010dn\u011b.<\/p>\n

\"SAM_7746\"<\/p>\n

\"SAM_7759\"<\/p>\n

\"SAM_7765\"<\/p>\n

7. N\u00e1sleduje su\u0161en\u00ed, kdy se zastav\u00ed proces kl\u00ed\u010den\u00ed a zamknou se enzymy, kter\u00e9 p\u0159i rmutov\u00e1n\u00ed m\u011bn\u00ed \u0161krob na cukry. Su\u0161\u00edm v su\u0161i\u010dce na ovoce, kam se vejde cca 1 kg. Zbyl\u00e9 3 kg d\u00e1v\u00e1m na 4 plechy do elektrick\u00e9 trouby. Dv\u00ed\u0159ka trouby mus\u00ed b\u00fdt pootev\u0159en\u00e1 pro odvod odpa\u0159en\u00e9 vlhkosti. Teplota mus\u00ed b\u00fdt maxim\u00e1ln\u011b 50\u00b0C, abychom nepo\u0161kodili enzymy. V su\u0161i\u010dce jsem p\u0159i zkou\u0161ce nam\u011b\u0159il a\u017e 70\u00b0C, tak jsem ji upravil tak, \u017ee jsem rozd\u011blil nap\u00e1jen\u00ed pro topn\u00e9 t\u011bleso a pro v\u011btr\u00e1k na dv\u011b samostatn\u00e9 v\u011btve. V\u011btr\u00e1k v su\u0161i\u010dce pou\u0161t\u00edm p\u0159es 12V zdroj st\u00e1le naplno, t\u011bleso reguluji vn\u011bj\u0161\u00ed regulac\u00ed na zm\u00edn\u011bn\u00fdch 50\u00b0C. Su\u0161en\u00ed trv\u00e1 p\u0159ibli\u017en\u011b 12-16hod. Zrno p\u0159i skusu mus\u00ed k\u0159upnout.<\/p>\n

\"SAM_7767\"<\/p>\n

\"SAM_7769\"<\/p>\n

\"SAM_7770\"<\/p>\n

\"SAM_7773\"<\/p>\n

\"SAM_7774\"<\/p>\n

\"SAM_7778\"<\/p>\n

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8. Po usu\u0161en\u00ed zv\u00fd\u0161\u00edm teplotu v troub\u011b na 80\u00b0C a hvozd\u00edm 2-2,5 hodiny, jak se p\u00ed\u0161e pro v\u00fdrobu plze\u0148sk\u00e9ho sladu.<\/p>\n

9. Surov\u00fd slad je nutno zbavit usu\u0161en\u00fdch kl\u00ed\u010dk\u016f, tzv. sladov\u00e9ho kv\u011btu a prachu. J\u00e1 to prov\u00e1d\u00edm pomoc\u00ed \u0161lehac\u00edch metel ve v\u011bdru, mno\u017estv\u00ed sladu ve v\u011bdru doporu\u010duji d\u00e1t tolik, aby metly byly cel\u00e9 pono\u0159eny a slad z v\u011bdra nevyhazovaly.<\/p>\n

\"SAM_7782\"<\/p>\n

10. Posledn\u00edm krokem je odd\u011blen\u00ed prachu a sladov\u00e9ho kv\u011btu pomoc\u00ed um\u011blohmotn\u00e9ho cedn\u00edku s oky cca 2×2 mm. Slad je nutno p\u0159ed pou\u017eit\u00edm nechat alespo\u0148\u00a0 m\u011bs\u00edc vyzr\u00e1t.<\/p>\n

\"SAM_7786\"<\/p>\n

\"SAM_7793\"<\/p>\n

\"SAM_7796\"<\/p>\n

\"SAM_7797\"\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kone\u010dn\u00fd produkt – DIY dom\u00e1c\u00ed slad<\/p>\n

\"SAM_7801\"\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0z\u00e1znam o sladov\u00e1n\u00ed<\/p>\n

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