Speidel Braumeister 47070 Operating And Brewing Instructions Download Page 21 | Manualshive

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Speidel’s Master Brewer

Page 19 of 26

was added before the bottling.

Poor content of foam.

Too little carbonic acid. Shorten the protein
mode. Mash at a higher temperature. It is better
to remove hot cooler sludge. Ferment at lower
temperatures.

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Summary of Contents for Braumeister 47070

Page 1: ...Operating and brewing instructions for Speidel s Master Brewer Updated July 2008 ...

Page 2: ... recirculating pump 5 3 4 Advice about the container s lid 5 3 5 Advice about hygiene 5 4 BREWING WITH THE MASTER BREWER 6 4 1 Introduction 6 4 2 Preparations 6 4 3 Programming starting the Master Brewer 7 4 4 Mashing brewing 7 4 5 Running off 9 4 6 Boiling the hops 10 4 7 Cooling 12 4 8 Main fermentation 12 4 9 Maturation ripening 13 5 A BREWING EXAMPLE AND BRIEF INSTRUCTIONS 15 6 BREWING DEFECTS...

Page 3: ...before you start to brew for the first time Your Master Brewer will work to your full satisfaction and have a long service life if you have followed this advice and instructions precisely Advice about safety Please follow the advice about safety Declaration of conformity We SPEIDEL Tank und Behälterbau GmbH of Krummenstrasse 2 D 72131 Ofterdingen declare ourselves to be solely responsible for the ...

Page 4: ...ss The handles are only intended for transporting and handling it in an empty condition It is imperative to keep children away from the device when it is in use 2 3 Cleaning the Master Brewer The Master Brewer must be cleaned immediately after the brewing process The cleaning is considerably eased by preventing the residual wort and malt from drying out All stainless steel parts can be cleaned wit...

Page 5: ...shing agent remains in the Master Brewer any longer which could have a negative effect on the beer s content of foam 2 4 Storage of the Master Brewer The Master Brewer must be stored in dry conditions Avoid contact with ferrous or rusty objects 2 5 Technical data about the Master Brewer Weight 15 kg with fittings and the lifting stirrup Heating spiral 2 000 watts of heat output Pump 23 watts Mains...

Page 6: ...connections locked will create the danger of overheating damage to the Master Brewer and danger to the user 3 2 Advice about the temperature control unit Automatic operation Start by pressing START 1 sec A comprehensive description is given in the following chapter Brewing with the Master Brewer Programming module The programming module is accessed by pressing the ENTER button 1 sec A comprehensiv...

Page 7: ...ners fermenting cask and bottles and working materials spoons stop cocks and seals Sulphurous acid is particularly suitable for disinfecting these containers and objects it is obtainable from specialized vintners and hobby brewing shops This powder is mixed with water and thinned it is suitable for pouring into the fermenting bung for disinfecting the fermenting container other utensils and even t...

Page 8: ...our expectations completely A poem expresses this idea best of all The first beer tastes so awful that the farmer wets his trousers as an example for the others The second beer is a mediocre score you drink three measures and then pee four The third beer is from the core men and women drink it gladly for ever more 4 2 Preparations Obtaining the ingredients Obtain the requisite brewing ingredients ...

Page 9: ... temperature values press the ENTER button for 1 sec Select the time and temperature with the aid of the ARROW BUTTONS confirming each value by pressing the ENTER button Programme the mashing phases 1 5 and the boiling of the hops The mode 5 is set to 0 and is only used for special recipes After confirming all programme stages with ENTER the display returns to the basic condition From here you can...

Page 10: ...er that again with the pipe s jointing sleeve facing upwards This is screwed together with the stirrup and wing nut for fastening and clamping down the malt pipe and is pressed downwards while doing so When you have filled in the malt confirm this by pressing ENTER The inquiry Malt filled appears again as a check You can now start the actual brewing process of the Master Brewer by pressing START T...

Page 11: ... more full bodied The wort is heated up to 78 C while doing so and with continuously pumped recirculation it has to be held there for between 10 and 20 minutes An iodine test can be used to establish whether any residual starch is still present in the wort Put some drops of wort on a white plate and add some salt for this purpose The saccharification will be sufficient if the sample turns brownish...

Page 12: ...table 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 con...

Page 13: ...g time The quantity of hops differs according to the recipe and type of beer Furthermore it is dependent on the hops too which can vary according to the place where and in which year they are cultivated The hops can be added in the form of pellets or dried hops The content of bitter substances is given in bitter units BE and it is between 10 to 20 BEs for wheat beer and between 25 to 45 BEs for Pi...

Page 14: ... wort is particularly susceptible to an infection Take the cooling spiral carefully out of the tank when the wort has cooled down to 20 C and then allow the beer wort to flow into a disinfected fermenting cask via the stop cock refer to accessories However approximately 6 1 5 litres for 20 litres of wort will still be drawn off in a sealable container beforehand and frozen afterwards This wort wil...

Page 15: ...t 4 9 Maturation ripening The sugar that remains from the main fermentation and is added afterwards is fermented during the subsequent fermentation or maturation the fresh beer is enriched with carbonic acid which is significant for the foam s formation and maintenance later on it matures to a tasty full bodiedness The beer is clarified naturally during the maturation If the fermenting activity is...

Page 16: ... then stored at 10 C to 12 C for top fermented beer and 0 C to 2 C for bottom fermented beer Important the bottles must definitely be ventilated after approximately 12 hours during the subsequent fermentation and then once again during the first 2 or 3 days in order to avoid excess pressure because of the CO2 The bottles are stored standing so that particles of sludge can be deposited on the botto...

Page 17: ...base in the kitchen or on the terrace Also clean the other requisite utensils like the malt scoop wooden spoon wort spindle cooling spiral fermenting cask with accessories etc and keep them within easy reach Pour in 23 litres of brewing water up to about 2 cm below the upper mark on the connecting rod or on the level gauge Follow the instructions of the brewing controls and confirm that the Master...

Page 18: ...erted with the seal facing downwards Make sure that the pipe is clean centred and lying flat on the bottom of the boiler Now insert the first sieve base into the malt pipe and put the first filter cloth on top of it The cloth must lie on the sheet metal sieve and it is not allowed to float upwards On completion of the brewing phases a signal tone sounds again Acknowledge this by pressing ENTER Rem...

Page 19: ...with a hose Only fill the bottles up to between 90 and 95 of their capacity Allow the bottles to stand at the same temperature for 1 to 2 days and briefly ventilate them daily only at a high overpressure Then allow the beer to mature at 10 C to 15 C for another 3 to 4 weeks The fermenting duration is 3 to 5 days The fermentation has been completed when no fermenting gases escape any longer The mat...

Page 20: ...m Eliminating the problem The beer stinks and smells sour Bacteria have multiplied throw the beer away Work properly in the cold area The brewing times could be too short which has produced too much starch in the beer Stop replenishing by malt The replenishment is too hot over 80 C The alcoholic content is too high Reduce the content of original wort by adding water when boiling the hops The alcoh...

Page 21: ...rewer Page 19 of 26 was added before the bottling Poor content of foam Too little carbonic acid Shorten the protein mode Mash at a higher temperature It is better to remove hot cooler sludge Ferment at lower temperatures ...

Page 22: ... been manufactured in the domestic brewer s household 2 Domestic and hobby brewers have to notify the main customs and excise office beforehand about the start of manufacture and the manufacturing location The quantity of beer that will be probably being produced in one calendar year must be given in the notice The main customs and excise office can permit easements You can find the customs and ex...

Page 23: ...s and tips from there which will certainly assist you further on the way to becoming a true master brewer We would like to recommend two books in this case Dave Miller s Homebrewing Guide by Dave Miller Paperback 368 pages Storey Publishing Date of publication Oktober 1995 ISBN 0882669052 Homebrewing by Al Korzonas Hardback Sheaf Vine Date of publication September 1997 ISBN 0965521907 Purchase sou...

Page 24: ...nning off Replenishment in litres Measuring the ACTUAL content of wort Litres Measuring the SET content of wort Plato Litres Boiling the wort Total duration 1st addition of hops Boiling the wort Efflorescence Cooling Removing the wort Efflorescence Cooling Removing the wort Fermenting process and subsequent ripening Date when the fermentation began Date when the fermentation began Bottling date Bo...

Page 25: ...g residues can be removed from inside the container and the heating coils with a brush this is best done directly after every brew Thorough cleaning includes cleaning out the suction and pressure openings After cleaning the heating coils the inside wall of the container and the suction and pressure openings the Braumeister must be emptied and once again rinsed out thoroughly The next step is to cl...

Page 26: ...ay fall out damage to the impeller wheel will cause the pump to stop working properly later on The impeller wheel is taken out of the housing for cleaning Any brewing sediments must not be allowed to block the holes and must therefore be removed carefully The pump housing should also be carefully cleaned After this replace the impeller wheel carefully in the housing Finally to secure the pump once...

Page 27: ...Speidel s Master Brewer Page 25 of 26 ...

Page 28: ... LIVE Caution Danger of burns or scalding Boiler components and the boiler s contents will all get very hot To avoid burns it is recommended you wear heat resistant gloves To avoid electric shocks the appliance must always be unplugged when cleaning or maintenance work is being carried out Be sure to keep children away from the appliance particularly whilst brewing as the vessel and its contents b...

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