Speidel 41010-30, Official Instruction Manual

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Maltose branch
During the second phase, the maltose branch, the starch molecules are
converted into fermentable sugars with the help of other enzymes found in
the malt. This phase is an important stage in the brewing process for the
formation of alcohol, because this is where the largest quantities of sugar
are produced. Prolonging the resting period means that more sugar is
produced in the wort, resulting in a drier beer. Shortening the time means
that the beer becomes more full-bodied due to more dextrins.
The temperature is approx. 63 °C and is maintained for a period of ap-
prox. 35 minutes. As in the first phase, the controller shows the relevant
data on the display. The entire further process (phase 2 to phase 5) is
controlled fully automatically by the control system. During the entire
mashing process, the pump is switched off briefly every 10 minutes
(pump pause) to move the malt to a new position and thus achieve a
better yield. The lid of the Braumeister is on for energy saving.
Edit resting phases