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Do you brew your own beer? If so, this thermometer is indispensable in your equipment! This beer brewer’s thermometer enables taking measurements within the range from 0°C to +100°C and will allow you to check in a simple, quick, and accurate manner the temperature of wort in the beer brewed with precision of +/- 1°C. The thermometer is very easy to use. Its legible scale allows quick reading of temperature and the convenient markings facilitate controlling the temperature at the individual stages of beer brewing. Additionally, the thermometer is fitted with a clip, allowing you to mount it and immerse it e.g. in a pot or a fermentation container. Thanks to the high quality of execution of this device, it will serve you for a long time, facilitating preparation of homemade batches for making wine and beer!
The thermometer features 7 markings on its scale that facilitate controlling the temperature during mashing:
44°C (10-20 min.) - ferulic acid rest, characteristic for wheat beer, allows obtaining clove notes.
50-52°C (10-20 min.) - protein rest – provides the yeast with organic compounds required for fermentation. It is not obligatory.
62°C (15-60 min.) - maltose rest (saccharification)– the main enzyme active is beta-amylase, thanks to which we obtain fermentable sugars. The longer the rest, the drier the beer will be.
72°C (15-60 min.) - dextrinisation rest (saccharification) - the main enzyme active is alpha-amylase, forming non-fermentable sugars that improve beer body and reinforce beer sweetness. The longer this rest is, the more malty the beer is and the more body it has.
The flavour of beer and its alcohol content are impacted mainly by the saccharification rests. By adjusting their duration, we decide what kind of beer we will get. We recommend beginner brewers to carry out saccharification in the temperature of 65-67°C in order to achieve optimal alcohol content and body.
Up to 80°C - the enzyme deactivation temperature. Heating above this temperature may cause release of additional starch while the enzymes are deactivated. This will lead to permanent turbidity of the wort, quicker spoilage of beer, and release of compounds that have a negative impact on the beer flavour.
100°C (60 minutes) - wort cooking/brewing. It is usually at this stage that the hopping is carried out
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