Bulldog Security 40860-AU, Instructions Manual

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8.
Mount the round top sparge plate, then hang the pump tube
into the lid and plug in the power supply to start circulating the
wort.
Regulate circulation to slow and steady by using the tap handle.
A position between 3-4 o’clock is typically OK. With the right slow
flow, you will get natural filter support from the malt bed as well as
the perforated bottom and bazooka filter.
If the pump stops, you need to unplug it, open it and clean it out.
This will usually get it going again, sometimes after a delay if the
power supply has cut out and needs some time to recover. It is
good practice to clean out pump after each use.
9.
When the mashing is done, it is time for the lautering (draining the
malt bed). Check that heating has turned off. Turn off the pump. Then
carefully lift up the malt pipe so it rests on the top support bolts in the
boiler (as picture). Let the wort drain down into the boiler. WARNING,
the liquid wort is very hot, you need to lift very carefully.
After lautering, it is time for the
sparging
(rinsing out the last good
stuff from the malt bed). Start to sparge with 8-16L (depending on
your recipe) of water that you have pre-heated to 75-78°C (165-172°F).
This is best done using a separate Bulldog Sparger. Connect the Brewer
pump to the Sparger tap and pump sparge water over to the Brewer.
10.
After sparging, it is time for the boiling . Remove the malt pipe and clean it out. Use a Bulldog
Spider for adding hops (pellets or cones). Be careful when boiling starts, it may foam over. Keep
a spray bottle with water handy for disrupting any boiling over, or use the stainless Bulldog Beer
Paddle to stir it down.
During the boil, add hops as set out in your recipe. Note that times are given from end of boiling
period.
After boiling, turn off Brewer. Insert chiller, connected to cold water tap and chill the brew to de-
sired fermentation temperature. when done, transfer to your fermenter for fermentation.
BREWING
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