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Monitor the boil temperature of your homebrew easily and accurately with our most popular homebrewing dial thermometer.
Its large face is easy to read while the probe reaches nicely into your kettle.
Simply attach the adjustable metal clip onto the side of your brew pot to monitor the boil temperature.
Also great for viewing how fast your wort is cooling.
Temperature range: 0°C to 100°C
Lenght: 34 cm
Stainless steel construction
40°C (10-20 min) - ferulic period, typical for wheat beers, allows for producing a clove hints.
50-52°C (10-20 min) -protein period - provides the yeast with organic compunds required for fermentation. It is not compulsory.
62°C (15-60 min) - maltose period (saccharification) - the main agent is beta-amylase, which produces fermented sugars. The longer the period, the drier the beer will be.
72°C (15-60 min) -dextrin period (saccharification) - the main agent is alpha-amylase, which produces non-fermentable sugars improving the body and boosting the sweetness of the beer. The longer the period, the more body and sweetness the beer will have.
The flavor and alcohol content in beer is affected by saccharification periods. By regulating their duration, we can decide on the type of beer we will produce. For amateur brewers, we recommend saccharification at 65-67°C to achieve optimal alcohol content and body.
Up to 80°C - enzyme deactivation temperature. Heative above this temperature may cause the release of additional starch with deactivated enzymes. In result, the batch will be turbid, the beer will spoil and compounds disrupting the beer's flavor will be released.
100°C (60 minutes) - barrel boiling. Usually this is the stage where hops are added.
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