BIELMEIER BHG 401, Instruction Manual

Page: 23 / 68

GB
23
ThE BREwInG METhoD
For an optimal control of the brewing process
you need:

Indicator paper to determine the pH value of
your brewing water

80% lactic acid to adjust to the correct pH value

Iodine solution for the sugar analysis (deter-
mination of starch)
The following method is intended as an example
and will need to be adapted depending on the
specific beer recipe . Please follow the instructions
included with your ingredients pack .
Before you start, remember that the process will
involve transferring hot liquid from one pot into
the other . Make sure you position the pots such
that you will never need to lift a container full of
hot liquid . If you attempt to move a pot full of hot
liquid, there is a danger of burning or scalding .
MILLInG
Fill the hopper of the mill and turn the handle .
The husks (grain shells) are opened and the grains
are broken up .
The husks remain in the malt and create a natural
filter bed during lautering . Use milled malt within
a few days; it has a limited lifespan and quickly
deteriorates in quality .
Collect the crushed malt (e .g . in a large bowl), so
that the entire amount can be mashed at once .
You will probably need 1 ½ - 2 hours for milling .
MAShInG
For the mashing procedure, use the mash tun
(BhG 40001)
as a mash tun . Set up the mash tun
on a steady and level platform
(fig.12)
approx . 40
cm off the floor .
You can fill the mash tun
(BhG 040001) with a
maximum of 25 l of brewing water . Heat the wa-
ter up to the mashing temperature of 45–55°C;
when this temperature is reached, set the ther-
mostat control knob to 50°C .
The included digital thermometer
(21)
will help
you regulate the temperature by signaling the
desired temperature with a beep/signal tone:
 Press the AL SET button and set the desired
temperature with the +1 – button

Activate the alarm with the MAX/Min button
and confirm with the AL SET button
 Turn off the alarm by pressing any button .
ATTEnTIon!
Before using the digital thermometer
(21)
, remo-
ve the black bracket on the backside . This makes
the thermometer ready for use .
If necessary, adjust the pH of the water to 5–5 .5
using 80% lactic acid solution (use pH paper to
test the pH value) .
Stir in a maximum of 5 kg of cracked malt using
the large spoon . Maintain the temperature at ap-
prox . 50°C for 10 minutes with constant stirring
using the spoon
(16)
.
The following temperature steps and hold
times are just one example; different recipes
will call for different temperatures and/or
times.
hEAT To 62°C
Temperature setting (4) : 60 °C
Timer setting (7) : 20 min
Switch
(8)
:
Constant stirring is necessary to prevent the malt from
settling and causing an uneven temperature distribu-
tion in the liquid . Use the spoon to prevent the malt
from burning on to the bottom of the vessel!
As soon as the temperature reaches 62°C (moni-
tor with digital thermometer
(21)
), set the timer
(7) to 20 minutes (hold time) and the thermostat
(4)
to approx . 60°C .
During the hold time, stir the mash constantly
and monitor the temperature . This step activates
the “β-amylase“ .
hEAT To 68°C
Temperature setting
(4)
: 68 °C
Timer setting
(7)
: 25 min
Switch
(8)
:
Constant stirring is necessary to prevent the malt
from settling and causing an uneven tempera-
ture distribution in the liquid . Use the spoon to
prevent the malt from burning on to the bottom
of the vessel!