Speidel 41000-20, Official Instruction Manual

Page: 42 / 84

42
6.4 Mashing
The mixing of malt grist and water
is called mashing. The aim of the
entire mashing process is to extract
the malt starch stored in the malt
and convert it into sugar with the
help of enzymes in the malt. The
different enzymes are effective at
different temperatures, which is
why the different temperature stages
are then passed through.
6.4.1 Information on mashing
First, 230 l / 575 l / 1.200 l brewing water is filled into the boiler. The malt
pipe is not yet installed. The markings on the drawbar indicate the fill
level (BM 200 l: 170 l: 200 l, 230 l), (BM 500 l: 425 l, 500 l, 575 l), (BM 1,000 l:
700 l, 850 l, 1,000 l, 1,150 l, 1,300 l).
The tap position for the heating phase
can be found in the adjacent graphic.
Confirm with
Selection that you have
filled in water. This switches on the pump
and the heating. The pump switches on
and off several times for deaeration.
Confirm with
Next that you have filled in
water. This switches on the pump and the
heating. The pump switches on and off
several times for deaeration. The pump
and heater are switched on until the programmed mashing temperature
is reached. The (P)ump and (H)eating symbols illuminate in yellow
colour The target and actual temperatures are shown on the display.
The upper status display indicates for instance Automatic3. This means
that the brew automatic mode with recipe 3 was started. Subsequent, a
message appears indicating the current program phase. When reaching
the mashing-in temperature, a signal will be sounded. Now, follow the
instructions on the brew control. The malt pipe can now be inserted into
the vessel, with the seal facing downwards. Ensure that the pipe is clean,
centred and flush on the base. Now, build the first screen floor (sleeve
facing up) into the malt pipe. Subsequently, pour the entire amount of
The process of mashing