BIELMEIER BHG 401, Instruction Manual

Page: 26 / 68

GB
26
Values for original wort and second wort of the
BIELMEIER recipes:
BEER TYPE oRIGInAL woRT SEConD
woRT
Maerzen 12,5–13° 6,5–7l
Pilsner 11–11,5° 7,5l
Bock 15–16° 7,5l
Wheat Beer 12–12,5° 6,5–7l
Ale 13–15° 6,5–7l
Gerstengold 12–12,5° 6,5–7l
woRT BoIL, whIRLPooL, fILLInG
When the lautering process has been completed
you can begin with the wort boil .
Temperature setting
(4) : " "
Switch (8) : " "

While the wort is heating up, keep the lid
(1)
on the mash tun
(BhG 040001)
, opening it
only every 3–5 minutes to stir the wort . Stir
enough to make sure that nothing burns onto
the bottom of the pot . The higher the sugar
content of the wort, the more you will need
to stir it . Burning is bad for the flavour of the
beer!

Once the wort has reached a rolling boil, add
the bitter hops . Do this slowly and carefully
while stirring the wort because it can foam up
and boil over at this point .

Normally, you should leave the lid (1) off the
mash tun (BhG 040001) , after adding the
bitter hops . Continue the boil for between 60
and 90 minutes, stirring repeatedly .

5–10 minutes before the end of the boil, stir
the aroma hops into the wort .

At the end of the boil, switch off the heater
and unplug the mains plug
(6)
.
Once the wort has stopped boiling hard (the sur-
face is quiet and smooth), you can perform the
whirlpool
step:

Place the cleaned (with 70% ethanol) lauter-/
fermenting tun
(BhG 040002)
, without the
strainer insert
(18)
, under the closed drain tap
(9)
of the mash tun (BHG 40001) . Stir the wort
vigorously with the large spoon
(16)
to set it
swirling . Take the spoon out and put the lid on
the mash tun
(fig. 14)
.

When the liquid stops swirling (after 10–15
minutes), open the drain tap
(9)
carefully and
let the wort flow into the cleaned lauter-/fer-
menting tun
(BhG 040002)
.

When all the liquid has been transferred, cool
the wort to the fermentation temperature (top
fermentation: 15–20°C; bottom fermentation:
10–15°C) using the sanitised spiral cooler (spray
it with 70% ethanol) by connecting the cooler
to the cold water supply . When the wort re-
aches the fermentation temperature, prepare
the yeast according to the supplier’s instruc-
tions / recipe, and then add it to the wort .
Make sure you do not use more cooling water
than necessary during the cooling process .
The draining water should be warmer than the
feeding water almost until the end of the coo-
ling process . Move the spiral cooler in the wort
in order to improve the heat transfer . You may
also use cold packs to accelerate the cooling
process . Be sure to ensure absolute cleanliness
and sterility!
 Close the straining pot with the lid (12) . Fill
the airlock
(10)
up to the mark with 70% etha-
nol and allow the mixture to ferment at the
desired fermentation temperature
(fig. 15)
.
The CO
2
produced during fermentation escapes
through the airlock
(10)
.
CAuTIon!
Ensure that the room in which the
fermentation occurs is well ventilated . CO
2
is non-
toxic but heavier than air and causes asphyxiation
if it is breathed in!
BoTTLInG
If no more gas bubbles are passing though the
airlock (10) , the fermentation is complete . The
green beer can now be filled into bottles for
conditioning (secondary fermentation) (fig. 16) .
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
0
(fig. 13)