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Maceración

Teoría de la Maceración

Visitas: 76518

Todos los procesos en la elaboración de una cerveza son importantes y todos aportan su grano de arena a la calidad de la misma. La maceración es quizás la que más cuidados requiere de nosotros porque es en ella donde empieza a tomar forma nuestra cerveza y todo lo que nos interesa, sabores, color, cuerpo y espuma dependerá en gran medida de lo que aquí hagamos. ¿Qué pasa, entonces, en nuestro macerador?

Visitas: 51652

Las dos formas más populares de realizar el lavado del grano, entre los cerveceros caseros, son la que utiliza la adición de agua en etapas y el rociado continuo El lavado en etapas es una vieja técnica generalemte abandonada por las cervecerías modernas a favor del lavado continuo pero es usado por muchos cerveceros caseros debido a su sencillez.

Visitas: 20081

Por primera vez hicimos una cerveza con un mosto obtenido sin lavar el grano en la maceración y logramos una cerveza muy interesante en lo que a perfiles se refiere. Lo planeado era llegar a tener 1050 como densidad inicial (DO) pero sólo pudimos llegar a 1044. Lo raro es que con esa densidad no esperábamos conseguir los sabores maltosos que al final obtuvimos.

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