Speidels Braumeister
Page 17 of 32
For safety reasons, we recommend using heat-resistant gloves for this part of the
process, as all components will have reached extremely high temperatures.
After removing the malt pipe, acknowledge it by
pressing the
Select
button. In order to start the hops
boiling process, press the
Select
button again. The pump
and the heating switch on again and the automatic
process continues.
Once the lautering process is complete, the wort content
should be checked. This is important for ensuring the
required original wort content of the wort, so as to be able to adjust the subsequent
alcohol content of the beer as well. Fill a graduated cylinder (accessory) and determine
the wort level at the time of sampling. For this, use the upper three filling level rings
on the tie rod; they indicate 170, 200 and 230 L or 425, 500, and 575 L or 700 L, 850
L, 1000 L, 1150 L, 1300 L. Estimate the levels between these markings
correspondingly. For measuring the original wort using a beer spindle (accessory),
first cool the wort sample to 20°C to ensure an exact measurement. A water bath with
ice cubes or similar is suitable for this. However, as the original wort is proportional to
a certain liquid level, you do not need to wait until you have performed the
measurement. Simply continue with the next phase of hops boiling and subsequently
correct or adjust the original wort.
12.6
Hops boiling process
As described in the previous section, automatic brewing
continues and the hops boiling process is started. At
88°C the pump switches off automatically (below 84°C
the pump switches back on again). The display continues
to indicate the time and the temperature of this phase. As
the target temperature of 100°C cannot always be
reached, timing starts after a waiting period of 5 minutes
without increase in temperature. When pressing the
Select
button during the Automatic mode, the target
temperature and target time can be corrected or changed. Wort is boiled during this
phase. On the one hand, coagulable proteins are excreted and on the other hand wort is
sterilised, which means that all bacteria that could potentially spoil the beer during
fermentation are destroyed. As already mentioned in the description of the previous
phase, the original wort can be adjusted by means of evaporated water or by topping
up water. Hops is also added during the boiling period of 80-90 minutes, which
imparts the required bitterness as well as the aroma to the beer. Depending on the
recipe and taste, the amount of hops added can vary. Once the wort sample at the end
of the previous phase has been measured in terms of original wort, it is set by means of
the liquid level. Where the original wort content is equal to the target value, the level
must be maintained right to the end by topping up boiling water. Where the original
wort is too high, the wort is diluted by topping up with water and increasing the liquid
level correspondingly. Care must be taken to replace evaporating water as well.
Conversely, the liquid level must be decreased (through water evaporation) if the
original wort content is too low, which leads to a higher concentration of sugar in the
wort and consequently also to a higher alcohol content in the beer. It is essential that
the boiling phase in the brewing vessel is performed without a lid. This prevents the
Continue with
Start Boiling?
Automatic2 > Step 5
11:45
Abort
Select
P H
Time 80/ 60:56min
Set/ Actual
Temp
100/ 99.5
C
Set/ Actual
Automatic2 > Boiling
11:45
P H
Abort
Select
