GB
GB
42
43
Lautering
The lautering process requires up to 12 l
of hot water.
First prepare the lauter-/fermenting tun
(BHG 040002)
, which you will now use as
a lautering tun. Set the lauter-/fermen-
ting tun
(BHG 040002)
up next to the
mash tun
(BHG 410000)
(fig. 6):
Insert the strainer
(15)
into the lauter-/
fermenting tun
(BHG 040002)
. Make
sure the drain tap
(6)
is closed. Then
add hot water (70–80°C) until the wa-
ter is level with the bottom of the strai-
ner
(15)
(approx. 5 l) (fig. 5).
Now use the ladle
(12)
to scoop out
the mash and transfer it to the lauter-/
fermenting tun
(BHG 040002)
(fig. 6).
Do not open the drain tap
(6)
(it will
become blocked), and never lift or tip
the mash tun
(BHG 410000)
(danger of
scalding) (fig. 2)!
When all the liquid has been trans-
ferred, put the lid on the lauter-/fer-
menting tun
(BHG 040002)
and allow
the mash to stand for 10-15 minutes.
Ideally, you should set up the lauter-/
fermenting tun
(BHG 040002)
so that
you can transfer the wort via the drain
tap into the mash tun
(BHG 410000)
,
e.g. on a work table. Place the mash
tun
(BHG 410000)
again approx. 40 cm
above the floor (fig. 7).
Have plenty of hot water (70–80°C)
ready for the second wort.
(fig. 6)
(fig. 5)
(fig. 7)
DE
16
(Abb. 8)
(Abb. 5)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
(Abb. 6)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
40 cm
(Abb. 7)
DE
16
(Abb. 8)
(Abb. 5)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
(Abb. 6)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
40 cm
(Abb. 7)
DE
16
(Abb. 8)
(Abb. 5)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
(Abb. 6)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
40 cm
(Abb. 7)
The lautering can now begin:
Clean the mash tun
(BHG 410000)
tho-
roughly and place it below the drain
tap of the lauter-/fermenting tun
(BHG
040002)
.
Open the tap slowly and collect the
first 1–2 l of cloudy liquid (trub) in the
jug.
As soon as the liquid runs clear, let it
flow into the well-cleaned mash tun
(BHG 410000)
without closing the
drain tap.
Pour the trub gently back into the lau-
ter-/fermenting tun
(BHG 040002)
.
After 5-7 l, test the specific gravity of
the first wort (fill the measuring cylin
-
der
(17)
with wort, cool it to 20°C and
use the hydrometer
(16)
to measure
the specific gravity). To do so, hold the
hydrometer at its thin end and immer-
se it gently, so that it does not touch
the bottom of the measuring cylinder.
Read the gravity where the surface of
the liquid crosses the scale (fig. 8).
If the flow of liquid stops while there is
still some liquid above the grain bed, clo-
se the drain tap
(6)
, stir up the grain with
the large spoon
(13)
and allow it to settle
again for approx. 5 minutes. Then repeat
the procedure from the beginning (wit-
hout the specific gravity measurement).
When the grain bed is exposed, you
can wash it (called sparging) with ap-
prox. 25–30% of the original amount
of brewing water, depending on the
specific gravity you are aiming for.
This allows you to extract more sugar
from the mash. Make sure to add the
water evenly and gently over the grain
bed. Use the ladle
(12)
for this task.
The sparging water must be at a tem-
perature of 70–80°C, otherwise the
wort can become too viscous! Once
the wort has been collected, close
the drain tap of the lauter-/fermenting
tun. Scoop out the used grain with the
ladle
(12)
. Clean the lauter-/fermenting
tun thoroughly. Remember to rinse
the drain tap well!
The sparging water must be at a tempe-
rature of 70–80°C, otherwise the wort
can become too viscous! Once the wort
has been collected, close the drain tap of
the lauter-/fermenting tun. Scoop out the
used grain with the ladle
(12)
. Clean the
lauter-/fermenting tun thoroughly. Re-
member to rinse the drain tap well!
(fig. 8)
DE
16
(Abb. 8)
(Abb. 5)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
(Abb. 6)
°C
min.
40
20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
40 cm
(Abb. 7)
Содержание BHG 403
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