{"id":946,"date":"2011-01-04T13:17:54","date_gmt":"2011-01-04T12:17:54","guid":{"rendered":"http:\/\/tourdebier.cz\/francek\/?p=946"},"modified":"2011-11-29T18:59:03","modified_gmt":"2011-11-29T17:59:03","slug":"urceni-mnozstvi-chmelu-podle-doby-varu","status":"publish","type":"post","link":"https:\/\/www.tourdebier.cz\/francek\/urceni-mnozstvi-chmelu-podle-doby-varu\/","title":{"rendered":"Ur\u010den\u00ed mno\u017estv\u00ed chmelu podle doby varu"},"content":{"rendered":"

V pr\u016fb\u011bhu let vy\u0161lo\u00a0 n\u011bkolik \u010dl\u00e1nk\u016f a vzorc\u016f na pomoc homebrew\u00e1\u0159\u016fm pro v\u00fdpo\u010det nebo odhad v\u00fdsledn\u00e9 ho\u0159kosti v\u00a0jednotk\u00e1ch IBU v jejich hotov\u00e9m piv\u011b p\u0159i r\u016fzn\u011b dlouh\u00e9m chmelovaru. Jedny z prvn\u00edch byly od Jackie Ragera, kter\u00e9 se objevily ve zvl\u00e1\u0161tn\u00edm vyd\u00e1n\u00ed Zymurgy v roce\u00a01990. Mnoz\u00ed vyu\u017eili jeho vzorec se st\u0159\u00eddav\u00fdmi \u00fasp\u011bchy. V\u011bt\u0161ina u\u017eivatel\u016f c\u00edtila, \u017ee vlastn\u00ed v\u00fdt\u011b\u017enost chmele byla ni\u017e\u0161\u00ed ne\u017e vypo\u010d\u00edtan\u00e9 IBU.<\/p>\n

Pak p\u0159i\u0161el Mark Garetz s jeho knihou \u00a0„Pou\u017eit\u00ed chmele“, kter\u00e1 zahrnovala dal\u0161\u00ed vzorce, jak vypo\u010d\u00edtat IBU. Podle jeho vzorc\u016f a technik\u00a0 v\u011bt\u0161ina sl\u00e1dk\u016f zjistila, \u017ee v\u00fdpo\u010det IBU \u010d\u00edsla takt\u00e9\u017e nebyl optim\u00e1ln\u00ed. \u00a0<\/strong>Nedostatek\u00a0 obou t\u011bchto autor\u016f byl, \u017ee nemohli dok\u00e1zat sv\u00e1 tvrzen\u00ed tvrd\u00fdmi daty. M\u00e1 se zato, \u017ee ka\u017ed\u00fd ud\u011blal pouze p\u00e1r test\u016f, ale ne opravdu dost rozs\u00e1hl\u00fdch, aby\u00a0skute\u010dn\u011b p\u0159esv\u011bd\u010dili, \u017ee v\u00fdpo\u010dty byly spr\u00e1vn\u00e9.<\/p>\n

Pot\u00e9\u00a0publikoval \u00a0Glenn Tinseth\u00a0\u00a0dal\u0161\u00ed vzorce a tabulku v\u00fdt\u011b\u017enosti chmelu. Glenn m\u00e1 prost\u0159edky, p\u0159\u00e1tele a vybaven\u00ed, aby l\u00e9pe prozkoumal a zm\u011b\u0159il v\u00fdt\u011b\u017enost chmele. M\u00e1 kamar\u00e1dy a n\u00e1stroje v laborato\u0159\u00edch USDA na Oregonsk\u00e9 st\u00e1tn\u00ed univerzit\u011b, kde chmel zkoumaj\u00ed.<\/p>\n

\u00a0Rozd\u00edly mezi autory lze nejl\u00e9pe uk\u00e1zat v grafick\u00e9 podob\u011b. N\u00e1sleduj\u00edc\u00ed graf ukazuje, \u017ee Tinsethovy hodnoty vyu\u017eit\u00ed spadaj\u00ed mezi hodnoty\u00a0 Ragera a\u00a0 Garetze.<\/p>\n

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Je zaj\u00edmav\u00e9 si pov\u0161imnout, \u017ee Ragerovy hodnoty vyu\u017eit\u00ed dosahuj\u00ed 30% pro 45 minutov\u00fd\u00a0 a del\u0161\u00ed chmelovar . Garetzovy hodnoty vyu\u017eit\u00ed\u00a0 nevykazuj\u00ed \u017e\u00e1dn\u00e9 vyu\u017eit\u00ed pro var krat\u0161\u00ed ne\u017e 10 minut a jsou nejv\u011bt\u0161\u00ed a to 22,5% od 80ti minut. Tvar k\u0159ivky \u00fa\u010dinnosti vyu\u017eit\u00ed AHK ve chmelu u Ragera i Garetze je ve zn\u00e1m\u00e9m „S“\u00a0 tvaru. Tinseth uv\u00e1d\u00ed, \u017ee se mu nezd\u00e1, aby tyto k\u0159ivky odpov\u00eddaly tomu, co se d\u011bje p\u0159i chmelovaru ve varn\u011b. Tinsethova k\u0159ivka ukazuje n\u00edzkou v\u00fdt\u011b\u017enost pro kr\u00e1tk\u00e9 doby varu a zvy\u0161uj\u00edc\u00ed se v\u00fdt\u011b\u017enost pro del\u0161\u00ed vary dosahuj\u00edc\u00ed a\u017e dvou hodin. Je vid\u011bt,\u00a0 \u017ee by se dle tohoto autora m\u011blo po\u010d\u00edtat s men\u0161\u00edm vyu\u017eit\u00edm pro krat\u0161\u00ed \u010dasy a vy\u0161\u0161\u00edm vyu\u017eit\u00edm pro \u010dasy del\u0161\u00ed. Tinseth zpracoval pro praktick\u00e9 pou\u017eit\u00ed \u201eV\u00fdt\u011b\u017enostn\u00ed tabulku\u201c, kde na svisl\u00e9 ose najdeme doby varu , na vodorovn\u00e9 hodnoty EPM a v\u00a0pr\u016fse\u010d\u00edku hodnoty vyu\u017eit\u00ed v %\/100.<\/p>\n

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Pro praktick\u00e9 pou\u017eit\u00ed tabulky p\u0159i po\u010d\u00edt\u00e1n\u00ed mno\u017estv\u00ed chmelu na v\u00e1rku je nutno vz\u00edt v\u00a0potaz stup\u0148ovitost piva a d\u00e9lku varu jednotliv\u00fdch d\u00e1vek chmele, pot\u00e9 ode\u010dteme hodnotu vyu\u017eit\u00ed, n\u00e1sob\u00edme stem, dostaneme vyu\u017eit\u00ed procentn\u00ed, kter\u00e9 dosad\u00edme do vzorce pro v\u00fdpo\u010det mno\u017estv\u00ed.<\/p>\n

P\u0159\u00edklad:<\/span><\/span><\/p>\n

mno\u017estv\u00ed vychlazen\u00e9 mladiny \u2026\u2026\u2026\u2026\u2026. \u00a032 l<\/span><\/p>\n

extrakt p\u016fvodn\u00ed mladiny\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026. 12\u00b0P<\/span><\/p>\n

po\u017eadovan\u00e1 ho\u0159kost \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026 40,0 IBU (40mg AHK\/litr piva)<\/span><\/p>\n

d\u00e1vka chmelu 30% IBU Premiant \u2026\u2026\u2026. ..9,9 % AHK\u00a0\u00a0\u00a0 var 90 min.<\/span><\/p>\n

d\u00e1vka chmelu 50% IBU Sl\u00e1dek\u2026\u2026\u2026\u2026… \u00a05,3 % AHK\u00a0\u00a0\u00a0 var 60 min.<\/span><\/p>\n

d\u00e1vka chmelu 20% IBU \u017dP\u010c\u2026\u2026\u2026\u2026\u2026\u2026 \u00a04,4 % AHK\u00a0\u00a0\u00a0 var 15 min.<\/span><\/p>\n

\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 <\/strong><\/p>\n\n\n\n\n\n\n\n
\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
\n

druh\u00a0<\/span><\/h4>\n<\/td>\n

\n

\u00a0mno\u017estv\u00ed bez zahrnut\u00ed doby varu a standartn\u011b po\u010d\u00edtan\u00e9m vyu\u017eit\u00ed 28%\u00a0<\/span><\/h4>\n<\/td>\n

\n

mno\u017estv\u00ed p\u0159i % vyu\u017eit\u00ed se zahrnut\u00edm d\u00e9lky varu dle tabulky<\/span><\/h4>\n<\/td>\n<\/tr>\n

\n

Premiant<\/span><\/h4>\n<\/td>\n

\n

13,9g (28%)<\/span><\/h4>\n<\/td>\n

\n

15,7g (24,7%)<\/span><\/h4>\n<\/td>\n<\/tr>\n

\n

Sl\u00e1dek<\/span><\/h4>\n<\/td>\n

\n

43,1g (28%)<\/span><\/h4>\n<\/td>\n

\n

52,3g (23,1%)<\/span><\/h4>\n<\/td>\n<\/tr>\n

\n

\u017dP\u010c<\/span><\/h4>\n<\/td>\n

\n

20,8g (28%)<\/span><\/h4>\n<\/td>\n

\n

51,0g (11,4%)<\/span><\/h4>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Na tomto p\u0159\u00edkladu je vid\u011bt, \u017ee pro krat\u0161\u00ed doby varu je nutno, pro zachov\u00e1n\u00ed po\u017eadovan\u00e9 ho\u0159kosti, mno\u017estv\u00ed chmelu v\u00fdrazn\u011b <\/span>zv\u00fd\u0161it.<\/h3>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Pou\u017eit\u00e9 zdroje:<\/p>\n

http:\/\/www.realbeer.com\/hops\/FAQ.html<\/a><\/p>\n

http:\/\/users.rcn.com\/thor.dnai\/dboard\/dbnewsl\/t9509d.htm<\/a><\/p>\n