Speidel 41000-20, Official Instruction Manual

Page: 58 / 84

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6.6 Hop boiling
As described in the previous section, the automatic system is continued
and hop cooking is started. The display shows the time and temperature
of the phase again. The cooking time automatically starts to count down
after a certain waiting time without any further temperature increase.
With
Edit the setpoint temperature and setpoint time can still be correc-
ted or changed during automatic operation.
Note: The cooking time starts counting automatically when there is no
temperature increase for a certain time. This happens regardless of the
programmed cooking temperature, because it varies depending on the
altitude. The higher, the lower the cooking temperature.
In this phase the beer wort is
boiled. On the one hand, coagulable
prote- ins are excreted and on the
other hand the wort is sterilized.
This means that all microorganisms
that could otherwise spoil the beer
during fermentation are destroyed.
As already mentioned in the de-
scription of the previous phase, the
original wort can be adjusted here
by means of evaporating water or
by adding water. During boiling for 80-90 minutes the hops are added,
which gives the beer the necessary bitterness and wort. The amount
of hops added can vary depending on the recipe and your taste. When
the original gravity of the wort taken at the end of the previous phase is
measured, it is adjusted with the liquid level. If the original extract corre-
sponds to the set value, the level is to be kept at the same level until the
end by adding boiling water. If the original gravity is too high, the wort is
diluted by pouring more boiling water and the liquid level is increased
accordingly. Care must be taken to ensure that the evaporating water
is also replaced. On the other hand, if the original extract is too low, the
liquid level is lowered (by evaporating the water), which leads to a higher
sugar concentration in the wort and thus also to a higher alcohol content
in the beer. The boiling phase must be carried out with the brewing kettle
open. On the one hand, this prevents the wort from boiling over and is
especially necessary for hop boiling, so that unwanted aromatic sub-
stances can evaporate from the hops, which would leave a negative taste
in the beer.
Boiling wort