Speidel’s Master Brewer
Page 10 of 26
Boiling
start
Boiling 080min
temp S/I 100/098°C
above. Remove the upper sheet metal sieve including the sieve cloth and pierce the
malt husks with the aid of a long wooden spoon, so that ‘encapsulated’ beer wort can
run off or drain downwards again. The temperature continues to be maintained
constantly at the preset temperature of 78°C during the purging. Remove the malt pipe
completely after 15 to 20 minutes and dispose of the malt husks. It is recommended
for reasons of safety to always work with heatproof gloves in this case because all
parts will have been heated up to high temperatures by now.
After removing the malt pipe, acknowledge this again by
pressing ENTER. Now press START to begin boiling the
hops. The pump and heating are switched on, and the
automatic process is continued.
The wort content must now be tested, after the purging process has been completed.
This test is important in order to achieve the desired content of basic wort and thus to
be able to set adjust the beer’s alcoholic content later on. Take a sample by filling a
measuring cylinder (accessory) and establish the level of wort when the sample was
taken. Use the three level rings indicating 15, 20 and 25 litres that are located on the
connecting rod as an aid for this purpose. Estimate the liquid’s level in between
accordingly. The removed wort must be cooled down to 20°C so that the basic wort
can be measured with a beer spindle (accessory), in order to obtain an exact
measurement. A water bath with ice cubes, or a similar arrangement, is suitable for
this purpose. However, you do not need to wait until you can take the measurement
because the basic wort has a certain relationship with the liquid’s level. Just continue
cheerfully with the next phase of boiling the hops and then carry out the corrections or
adjust the basic wort as the case may be.
4.6
Boiling the hops
As described in the previous section, the automatic process
has been continued, and the boiling of the hops started to.
The display again shows the time and temperature of the
phase. Since the set temperature of 100°C cannot always be
reached, the time begins to run with an additional period of 3
min after reaching at least 95°C. The beer wort is boiled
during this phase. Coagulatable protein substances are separated on the one hand and
the wort is sterilized on the other hand: i.e., all of the bacteria that could otherwise
spoil the fermentation is destroyed. As has already been stated when describing the
previous phase, the original wort can be adjusted in this case by means of vaporized
water or by replenishing with water. The hops - which give the beer its requisite
bitterness and also impart spiciness - can then be added during the boiling time of 80
to 90 minutes. The amount of added hops can vary according to the recipe and
individual’s preference. After the wort that has been sampled at the end of the
preceding phase has been measured for its content of basic wort, one adjusts this
content with the liquid level. If the original wort’s content corresponds to the set value,
then the level must be maintained at the same level by replenishing with boiling water.
If the original wort’s content is too high, then the wort will be diluted by the
replenishing and the liquid’s level will rise accordingly. Care has to be taken while
