Velvet dark beer recipe. Review of draft beer Velvet dark from the store "Red and White" (CB)
Red wine is considered a healthy type of alcohol, but velvety beer also has many benefits. An amber drink with a characteristic foam has a positive effect on the heart, strengthens the immune system, stimulates the kidneys and more.
Beer has many health benefits, despite the fact that its consumption is considered negative for health. To get a positive effect on the body, just keep moderation in its consumption. Here are some unusual and surprising beer virtues that may change your perception of this drink.
1 Healing qualities
The healing properties of beer were appreciated many centuries ago. Today, scientists confirm that this drink is full of vitamins and minerals.
Have you ever wondered what beer is made from? Hops? Nothing like this. It's just a flavoring additive. Beer is created from malt - barley, wheat, oatmeal or rye, and the taste and color of this golden drink primarily depends on the selected raw materials.
A glass of beer is a real treasure trove of vitamins and minerals. The drink contains vitamin B, riboflavin, niacin, magnesium and zinc. One bottle (500 ml) includes 92 mg of potassium, 14 mg of calcium and 48 mg of phosphorus. In beer, you will find antioxidants and flavonoids, and the alcohol it contains increases the level of good HDL cholesterol.
Beer drinkers will have a new excuse and teetotalers a reason to start drinking beer because, as science suggests, its beneficial properties are invaluable for health and beauty. However, we should not forget that beer contains alcohol, its excessive consumption has a negative impact on the health and functioning of the whole organism.
A 2009 study by researchers at Tufts University in Boston found that moderate beer consumption may protect bone mineral density due to silicon, which is often deficient in our diets. The study involved elderly people. Those who drank 1 or 2 glasses of beer a day were less at risk of injury and fracture. However, studies have shown that in people who consumed more than the indicated dose, the effect was quite the opposite.
Beer reduces the risk of heart disease. The drink protects this organ due to the content of phenolic compounds, which are strong antioxidants. However, it is worth noting that people who abuse beer have a significantly increased risk of heart disease.
Another of the most important and surprising facts about the golden drink is that it protects against Alzheimer's disease. The content of silicon protects against the harmful effects of high levels of aluminum in the body, the latter is one of the possible causes of the disease.
2 What else is important to know?
Beer is a very common and beloved drink in our culture. Due to the high frequency of its use, many stereotypes have accumulated around it. And while it's common to think that alcohol is bad for your health, numerous studies show that drinking beer in small amounts has a beneficial effect on your appearance and health.
The drink reduces the risk of a heart attack by 30% and other diseases of the cardiovascular system. Raises good cholesterol and lowers bad. Beer, contrary to popular belief, is not only empty calories, but also nutrients. It contains vitamins B, A, D, E and H, potassium, phosphorus, magnesium, calcium and sodium. It is an excellent antioxidant, and this velvety dark beer is better than its pale brother.
Beer contains many substances that prevent the formation of cancer cells, slow down the aging process and counteract senile dementia. Cleanses the kidneys and urinary tract. It has a diuretic effect, so it helps to cleanse the body of toxins and toxins. However, it should be remembered that excessive consumption of beer can lead to dehydration. The resins contained in it have antibacterial properties and fight viruses. Beer protects women from osteoporosis. Studies have been conducted, on the basis of which it was found that women who drink beer regularly had higher bone density, in contrast to women who did not drink beer at all.
Beer is recommended to athletes as an isotonic drink. There is an opinion among the population that beer and sports are two opposite poles. But no! It turned out that due to the high content of minerals such as potassium, magnesium and various vitamins, the drink is excellent as an isotonic remedy, which makes up for the lack of nutrient minerals excreted from the body during hard training.
Beer, according to nutritionists, is considered an aphrodisiac.
It increases sexual arousal and libido. Has a calming effect on the nerves. Relaxes and relieves tension. When you have trouble falling asleep, you can drink some dark beer before bed.
The use of the drink is not limited solely to its internal consumption. It has been used for many years in cosmetology. The brewer's yeast contained in the drink cleanses the skin, regulates the functioning of the sebaceous glands, and helps with fungal infections. Hops act very favorably on the hair, strengthens their bulbs, relieves irritation of the scalp. Helps with dandruff and hair loss.
3 Beer as a probiotic
Probiotics are live microorganisms that are essential for the proper functioning of the digestive system, especially the intestines. They stabilize the appropriate bacterial flora in the intestinal tract, boost immunity and help fight viruses and bacteria.
Beneficial microorganisms can be found in unpasteurized beer. Such a drink contains many vitamins and minerals, live cultures of bacteria, which, after entering the body, have a positive effect on the gastrointestinal tract. Digestion improves, flatulence and constipation disappear.
4 Beer for beauty
In addition to its beneficial effects on health, beer helps maintain beautiful hair and clear skin. This is an ideal drink for people who like to expose themselves to direct sunlight, as beer contains ferulic acid. It is a powerful natural antioxidant that protects the skin from the harmful effects of the sun. The same substance can be found in tomatoes, corn and rice grains, but the golden drink contains a form of it that is better absorbed by the body.
Brewer's yeast has long been used in the beauty industry. Most often found in the form of food supplements. How do they work? First of all, brewer's yeast helps to reduce the amount of sebum secreted by the skin, making it a natural alternative to strong chemical ointments. In addition, brewer's yeast treats skin rashes, and vitamin B in them takes part in the breakdown of proteins, fats and sugars, so they regulate metabolism. Their use is recommended for those who are on a diet for weight loss.
Vitamin B contained in beer counteracts the inhibition of fat secretion through the sebaceous glands. The low pH of the drink stimulates the hair follicles, removes dirt, makes your curls shiny, smooth and tight. In addition, beer lotions make hair easier to comb. Beer-based masks will help detoxify your skin and give it a natural glow, while vitamin B will make it smoother.
However, remember that in order to use the beneficial natural properties and benefits of beer, you must observe moderation in its use.
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Note:I continue the cycle of recipes with the general name "According to the technologies of the USSR" All recipes from this section are compiled according to the technological maps of that time and, as far as possible, correspond to GOST 3473-78.
Velvet - 12%, very dark beer with a sweet taste and a strong malty aroma. Velvet beer is made from dark malt (66%), caramel malt (26%) and roasted malt (8%). The mashing of grain products is carried out according to a single-decoction method. For decoction in a mash kettle, the entire amount of caramel malt and 1/3 of dark malt are mashed at a temperature of 51-52 ° C. The mash mass is kept for 30 minutes, and then slowly heated to 70 ° C, at this temperature the mash is kept for 30 minutes. At the end of the exposure, it is heated to a boil and boiled for 30 minutes. For those who do not want to bother with decoctions. We do everything from the second stage of cooking. Burnt malt must be put in the last stage for 10 minutes
note that con. density will be 5.6% as we interrupt the fermentation. Alcohol 3.45% and perhaps M54 yeast will make its own flavor adjustment. According to technology, strain 11-k is needed
The main fermentation of Velvet beer lasts 7-8 days until an apparent extract of 5.6 ° is reached, the secondary fermentation lasts 8 days.
Ingredients
Cereals:
Hop:
Yeast:
For fermentation, 270 billion yeast cells are recommended: 2 fresh packets or vials of liquid yeast or 13 grams of dry yeast. If fresh yeast is not available: propagate 11 gr. yeast (viability: 90%) in 1 liter. starter with a density of 1.031 according to the "Magnetic Stirrer" method.
Water profile:
Moscow, Russia): Calcium: 62 mg/l, Magnesium: 15 mg/l, Sodium: 14 mg/l, Sulphates: 37 mg/l, Chlorides: 23 mg/l, Bicarbonates: 201 mg/l
Mash options
Mashing method:
Cereal (with decoctions)
Temperature breaks:
Water requirement:
Mash water: 22.4 l(hydraulic module 3.5 l/kg) | Wash water: 17.74 l(grain absorption 1.1 l/kg) | Total water: 40.14 l
Cooking parameters
Cooking efficiency: 75 %
Boiling time: 120 min| Whirlpool / sludge after boiling: 0 min| Cooling: 15 minutes
Batch size after boiling: 30 l.| Evaporation: 10 %
| Batch size before boiling: 33.1 l.
Density of the wort before boiling:
Carbonization parameters
Batch volume after fermentation: 27 l.| Carbonization temperature: 19 °С
Primer:
Extra options
The energy value:
Now it is difficult to judge the drinks that our ancestors drank. Recipe information is almost non-existent. Rare sources point us to, and the literature of the 19th century tells about the original Russian beer, which was called "Black".
One of the main distinguishing features of Russian beer is incompleteness. The same feature is typical for "Black" beer, which clearly indicates a strong influence of the technology of preparation in relation to Russian brewing.
"Black" beer was brewed from a mixture of dark and light with the addition and fermentation, thus, "Black" beer was . The technology of preparation made it similar to, however, with a high density of this beer, reaching up to 16%, the alcohol content in it did not exceed 2%, since it was not brought to the end. only 25% was fermented, while the European norm of that time was 50-75%. "Black" beer flowed for about three days, at a temperature of 12-15 ° until the density dropped from 16% to 13-13.5%. This was followed by fermentation, which lasted no more than ten days.
The resulting drink was unusually dense and sweet. Beer did not differ in resistance and it was necessary to use it immediately after preparation.
Descriptions of several varieties of "Black" beer have been preserved, such as "Black", "Black Velvet" and "Black Velvet No. 2". Their main difference was the density - from 13 to 16%, the fortress - from 1 to 2.5% and the degree of fermentation from 15 to 25%.
"Black" beer was brewed by most of the breweries of Tsarist Russia. After the revolution, beer was still popular, as indicated by the first GOST for beer 61-27, which included only four varieties, one of which was "Black" beer, the only one among the others with a density of 13% and a strength of 1%.
Subsequently, GOST 61-27 was replaced by GOST NKPP 350-38, in which "Black" beer was renamed to "Caramel", with a change in recipe. Now, in its production, sugar and sugar color were used, which made it taste sweet and completely deprived of the wort taste.
Later, GOST 3473-53 changed "Caramel" to "Velvet", which, according to the new GOST, was almost always brewed from dark, only occasionally with the addition of light, with the addition of 25% of the sugar load. Sugar was added both to and in the finished beer. The density of "Velvet" beer was lower than that of "Black" and was only 12%, but the alcohol content increased, amounting to 2.5%. Subsequent GOSTs left the recipe of "Velvet" beer unchanged.
"Velvet" beer had a rather sweet taste and pronounced malty aroma. Beer was quite popular, second only to "" in popularity, because its main advantage was the speed of preparation.
Today, "Velvet" beer is brewed by a large number of breweries, however, according to modern trends, now it is fully fermented, and the maturation time is not inferior to other beers.
Thanks to this, the strength of the beer increased to 4-5%, which made it completely different from the Soviet "Velvet" and completely deprived us of the opportunity to try that ancient Russian drink that was so famous among our ancestors.
I think that the closest thing to that drink now is "Velvet" beer, at least eyewitnesses told me about it. Although it cannot be fully such, the label says that it was welded according to GOST, but this GOST was already developed in modern Russia. And its alcohol content is 4.1%, with a density of 12%, which makes it closer to a European drink than to a distinctive Russian beer.
Dark velvet beer is a wonderful natural drink, with a rich history and excellent taste characteristics. Traditionally brewed with barley malt. It is believed that its progenitor was the original "Black" beer, produced by many breweries in Tsarist Russia. It is mentioned in the literature of the 19th century. In the recent history of the RSFSR, the production of this type of beer was resumed at the beginning of 1936, having undergone various changes in the recipe over time.
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With moderate, reasonable use, this drink has many positive properties and has a beneficial effect on the body. It has a sedative effect, relieves nervous tension and stress. Beer lovers appreciate it as a great addition to recreation, fishing and picnics. It is a natural product containing B vitamins, valuable trace elements and minerals. It is a source of soluble fiber that contributes to the normalization of the gastrointestinal tract. Improves metabolism and blood clotting, lowers blood pressure.
Important! Daily consumption of beer leads to alcohol addiction. A painful addiction to this drink is called gambrinism. According to the World Health Organization, the safe daily allowance for beer is for men is 1 liter, and for women - 750 ml.
True connoisseurs of dark velvet beer will never confuse its taste with other varieties. Features include the following:
- deep, rich color;
- resistant, medium-grained foam;
- caramel (sometimes honey) sweet taste with fruity notes;
- bitter aftertaste with hints of wood.
Taste qualities depend on the recipe chosen by the brewers. Many features of the technology are kept in the strictest confidence. Beer produced industrially differs from home-brewed.
The national quality standard has changed throughout the history of industrial production of this type of beer. The ingredients and the technology of their addition influenced the taste, color, aroma, strength and other characteristics of the drink. The definition of "Velvet" appeared according to GOST 3473-53 in 1953. Since then, there have been no significant changes in the recipe. The list of main technological requirements includes:
- the use of dark and light brewing barley malts (including caramel and burnt);
- adding 25% sugar to the total volume of the grist;
- fermentation - yeast that does not ferment sucrose;
- the presence of a characteristic aroma of malt and a sweetish aftertaste;
- absence of foreign impurities;
- density - 12%;
- degree of alcohol - no higher than 2.5;
- exposure for 3 days before bottling in refrigerated containers at temperatures up to +30.
Short production time is one of the important advantages of velvet beer. With modern methods of preparing this variety, brewers increase the period of fermentation, which, accordingly, increases the strength of the drink up to 4-5%. Shelf life (unlike the standards of the Soviet period) reaches six months.
Important! Manufacturers of the brewing industry often indicate Soviet GOST on their labels as a marketing ploy, which is not true. The standards developed in modern Russia for alcohol content, density and other indicators are somewhat different.
Making beer at home is an interesting and exciting process that does not require special professional equipment. The resulting live, natural product contains no preservatives and is of excellent quality. It is pleasant to surprise relatives and friends with such fragrant and tasty beer.
There are many modern recipes. In some cases, emphasis is placed on the use of a mixture of various malts, several types of raisins, fruits, bread and yeast. There are methods of preparation, where the degree of roasting of different varieties of malt is especially important, as well as the combination of top and bottom fermentation.
Important! The quality of the water and yeast used greatly influences the taste characteristics of homemade velvet beers. Water should be filtered or boiled, ideally from natural sources. Regular nutritional yeast is not suitable for brewing. It is necessary to use special, beer (dry or fresh).
The list of ingredients of a traditional homemade recipe includes the following components:
- drinking, purified water (32-35 l);
- ground rye malt (12 kg);
- ground wheat malt (1.2 kg);
- black bread (4.8 kg);
- brewer's yeast (100 g);
- ground cinnamon (1 g);
- maltose syrup (1 kg);
- honey (200 g);
- one or more types of raisins (600 g);
- hops (140 g).
The cooking process consists of the following steps:
- The first stage is drying and grinding the bread to small crumbs. Hops are doused with boiling water, and then added to the resulting bread mass along with malt, yeast, cinnamon, honey, maltose syrup and raisins.
- All ingredients are thoroughly mixed and combined with a small amount of water, so that a slurry is obtained. It is left to ferment for 6 hours.
- The fermented mass is added to a large pot of water (about 26 liters). It is placed for settling for a day in a warm place, tightly closed with a lid.
- The resulting liquid is drained and another 6 liters of warm water are added. The infusion is left to ferment for 6 hours.
- The next step is re-draining. The liquids obtained after draining are combined, mixed and poured into bottles, which are subsequently tightly corked.
- The final stage is aging in bottles. Occurs within 12 days, in a cool place.
Recently, the Moscow Brewing Company has bottled a new sort of beer. I have been waiting for a long time when they will begin to expand the Zhiguli line, because the brand is promoted "nipadetsky". It is strange that so much time was lost in vain, during this time it was possible to launch several Zhiguli varieties on the market, and sales of even the existing variety would increase significantly only because of the width of the line. But... IPC marketing probably knows better than me.
On the other hand, "not in a hurry" (c), you need to hone all the nuances and launch a perfect product on the market that will again shut up all possible competitors and envious people. And so, it happened. Quite unexpectedly, and without the preliminary caresses of the writing brethren of announcements and rumors, "Zhiguli Barnoe Velvet" appeared in the world of beer.
Marketers claim that the beer is brewed according to the classic "velvet beer" style recipe. It is difficult to judge this, since the old exact recipes for the beer that our fathers drank are practically not preserved. Quite in pre-revolutionary times, a similar beer was called "Black", at the end of the 30s, along with a change in the recipe, it was renamed into "Caramel", and in the 50s - into "Velvet". In those years, it was customary not to fully ferment the beer, as it is now, and it, at the same density, was more full-bodied, sweeter, and less strong because of this. So, some sources talk about the classic "velvet" with 2.5% alcohol at an initial density of 12%. Now, in our time, 4-5% alcohol is considered classic. To get these numbers, you need to ferment more beer, so we are unlikely to get to know that historical richness of taste.
But the IPC brewing team seems to have done their best to get close to the source. In particular, in the manufacture of Zhiguli Velvet, top yeast was used, respectively, with a top fermentation method at relatively high temperatures. This is already interesting, because the rest of Russian modern "velvet" ones, as a rule, are made by the lager (grassroots) fermentation method. And it’s hard to talk about the composition of the new variety. It is enough to see that "Zhiguli Velvet" is made from (!!!) six different malts - dark barley, light barley, biscuit, caramel, rye and burnt.
Already trembling with impatience? :) Then I'll add it. The recipe also contains golden-brown cane sugar "Demerara" and German hops. And it's not just "from the lantern" they took and used it. No, by the method of trial brews, mistakes, tastings, many different varieties of components were tested, including varieties of sugar and hops, and the best ones were selected for the final taste.
For some reason, they decided not to indicate the detailed composition on the label.
It says simply - water, barley malt, rye malt, sugar, hops. Either they decided to save space on the label, or they thought that the "Russian Vanka" did not need to know the details. Well, okay. Here is another side of the label.
TTX - 4.0% alcohol at 12% of the initial gravity of the wort.
Ingredients: artesian water, dark barley malt, light barley malt, biscuit malt, caramel malt, rye malt, roasted malt, Demerara cane sugar, hops, top yeast.
I pour beer into one of the branded Zhiguli glasses so that everything is real :) I use the glass only the second time, more often it’s impossible, since all the gilding of the logo will be washed off from it in a couple of washes - it’s checked. The color of the beer - brown, when you look at the light - casts shades of mahogany. Such a good color. The head is beige on top, and the closer to the beer, the closer to brown. The settling time of the foam is normal, for a long time it remains a thin layer on the surface of the beer.
The aroma is mostly pronounced malt, with characteristic caramel, light burnt, tones of a bread shop, and dark fruits. The body is medium-full, but very soft and really velvety. The softness of top fermentation is evident here. The taste is very balanced, the signature sweetness of "velvet" is very well adjusted here with the signature bitterness of "Zhiguli Bar". The multimaltiness and complexity of the taste is unique. There is caramel, and chocolate, and fruits, as well as a bread component. Rye!!! Amazing taste of rye malt! There is not much of it here, but it is surely audible. Moreover, the bitterness is felt a little burnt bread crust. This crust remains for a long time in the aftertaste, along with a light, unsweetened sweetness, and the softness of the subsequent attitude.
Excellent representative ....... No. An excellent example of "velvet" style.
Thanks to the brewers for a new tasty and drinkable beer, which is not a shame to bring even to someone as a gift!