Speidels Braumeister
Page 16 of 32
important stage in the brewing procedure for alcohol formation, as the largest
quantities of sugar are formed here. Extending the rest period means gaining more
sugar in the wort, which leads to a stronger beer. Shortening the time results in beer
with a fuller body, due to the increased dextrins. The temperature is around 63°C and
is maintained for a period of approx. 35 minutes. As is the case in the first phase, the
control shows the relevant data in the display. All following processes (phase 2 to
phase 5) are handled fully automatically by the control system. During this period, the
pump is switched off briefly every 10 minutes (pump break), to reposition the malt
and thereby achieve a better yield. The lid of the Braumeister is in place to save
energy.
Sugar rest 1:
During the third mashing phase additional starch components are split with the help of
enzymes active at this temperature level, and liquefied in the wort. The temperature is
around 73°C and is also maintained for 35 minutes.
Sugar rest 2:
In the last phase the residual starches continue to saccharify, thereby forming even
more extracts that cannot be fermented. This gives the beer slightly more body. The
wort is heated to 78°C under continuous transfer pumping and then maintained at this
temperature for 10-20 minutes. An iodine test can be used to determine whether the
wort still contains residual starch. For this, allow a little wort to drip onto a white plate
and add a little iodine. If the sample turns brownish red or yellow, sufficient
saccharification has taken place. Where this is not the case, the last temperature level
must be maintained for a longer period.
12.5
Purification
After completion of the programmed brewing phases,
another signal tone is emitted. Press
Select
again to
acknowledge it. The pump switches off and you are
prompted to start purifying (“Remove malt pipe”).
Purification means separating the crushed malt from the
beer wort. Purifying with the Braumeister is a relatively
easy, fast and clean exercise, compared to many other
home brewing methods, and represents a central concept
of the Braumeister. Remove the thumb screw including
the retaining bracket and the second thumb screw above the screen plate. Use the
hoist, the cable winch, and the crossbar to remove the malt pipe carefully and slowly
out of the vessel until the malt pipe is removed completely from the wort and the
residual wort drips through the draff back into the vessel. Subsequent rinsing the malt
draff and replenishing, the last remaining amount of extracts can be separated and the
yield can be increased (to optimise it, add 2 x 10 L or 2 x 20 L) by adding the liquid
slowly. This process is known as “sparging” (process not essential). This so-called
“sparging the draff” is performed by pouring water at 78°C (max 78°C – not boiling
water) into the top of the malt pipe. During the lautering process, the temperature
remains constant at the pre-programmed temperature of 78°C. After 15 to 20 minutes
of lautering, the malt pipe is removed completely by pivoting the hoist forward and
using the cable winch to lower the pipe into a collecting vessel or similar container.
Continue with
End of mashing!
Automatic2 > Step 5
11:45
Abort
Select
P H
