BIELMEIER BHG 401, Instruction Manual

Page: 24 / 68

GB
24
As soon as the temperature reaches 68°C (moni-
tor with digital thermometer (21) ), set the timer
(7) to 25 minutes (hold time) and the thermostat
(4) to approx . 70°C .
During the hold time, stir the mash constantly
and monitor the temperature (α- and β-amylase) .
hEAT To 72°C
Temperature setting
(4)
: 72 °C
Timer setting
(7)
: 30 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!
As soon as the temperature reaches 72°C (moni-
tor with digital thermometer
(21)
), set the timer
(7)
to 30 minutes (hold time) and the thermostat
(4)
to approx . 75°C .
During the hold time, stir the mash constantly and
monitor the temperature (α-amylase) .
At the end of this hold time, test the
starch con-
version
(put a small sample of the mash on a
white plate and add a few drops of iodine solu-
tion):

If the iodine turns yellow, the starch has been
fully converted to sugar .
 If it turns a blue-purple colour, the conversion
is not yet complete . If this is the case, hold the
mash at 72°C for several minutes more and
repeat the test with iodine .
hEAT To 80°C:
Temperature setting
(4)
: 80 °C
Timer setting
(7)
: 5 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!
As soon as the temperature reaches 80°C (moni-
tor with digital thermometer (21) ), set the timer
(7) to 5 minutes (hold time) . Stir constantly during
the hold time and monitor the duration with a
watch .
At the end of this hold time, the mash is transferred
into the straining pot
(BhG 040002)
using the ladle
(see Lautering p. 24).
Thorough cleaning of the mash tun is important!
CAuTIon!
Always use the ladle (15) to transfer the
mash . Danger – Never lift the full mash tun
(BhG 040001)
!
LAuTERInG
The lautering process requires up to 12 l of hot
water .
First prepare the lauter-/fermenting tun
(BhG
040002) , which you will now use as a lautering
tun . Set the lauter-/fermenting tun (BhG 040002)
up next to the mash tun
(BhG 040001) (fig. 10)
:

Insert the strainer
(18)
into the lauter-/fer-
menting tun
(BhG 040002)
. Make sure the
drain tap
(9)
is closed . Then add hot water
(70–80°C) until the water is level with the bot-
tom of the strainer (18) (approx . 5 l) (fig. 9) .
 Now use the ladle (15) to scoop out the mash
and transfer it to the lauter-/fermenting tun
(BhG 040002) (fig. 10)
. Do not open the drain
tap
(9)
(it will become blocked), and never lift
or tip the mash tun (BhG 040001) (danger of
scalding) (fig. 2) !!!

When all the liquid has been transferred, put
the lid on the lauter-/fermenting tun
(BhG
040002)
and allow the mash to stand for
10-15 minutes . Ideally, you should set up the
lauter-/fermenting tun (BhG 040002) so that
you can transfer the wort via the drain tap into
the mash tun
(BhG 040001)
, e .g . on a work
table . Place the mash tun
(BhG 040001)
again
approx . 40 cm above the floor
(fig. 11)
.

Have plenty of hot water (70–80°C) ready for
the second wort .
The lautering can now begin:

Clean the mash tun
(BhG 040001)
thoroughly
and place it below the drain tap of the lauter-/
fermenting tun
(BhG 040002)
.

Open the tap slowly and collect the first 1–2 l
of cloudy liquid (trub) in the jug .

As soon as the liquid runs clear, let it flow into