BIELMEIER BHG 403, Инструкция по эксплуатации

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GB GB
44 45
Beer Type Original wort Second wort
Maerzen 12,5 - 13°
6 - 6,5 l
Pilsner 11 - 11,5°
7 l
Bock 15 - 16°
7,5 l
Wheat Beer 12 - 12,5°
6 - 6,5 l
Ale 13 - 15°
6 - 6,5 l
Gerstengold 12 - 12,5°
6 - 6,5 l
Values for original wort and second wort of the BIELMEIER recipes:
Wort Boil, Whirlpool, Filling
When the lautering process has been
completed you can begin with the wort
boil.
Temperature setting (4) : 100°C
Timer (4) : -- (continuous operation mode)
ƒ
While the wort is heating up, keep the
lid (1) on the mash tun (BHG 410000) ,
opening it only every 3–5 minutes to
stir the wort. Stir enough to make sure
that nothing burns onto the bottom of
the pot. The higher the sugar content
of the wort, the more you will need to
stir it. Burning is bad for the flavour of
the beer!
ƒ
Once the wort has reached a rolling
boil, add the bitter hops. Do this slow-
ly and carefully while stirring the wort
because it can foam up and boil over
at this point.
ƒ
Normally, you should leave the lid (1)
off the mash tun (BHG 410000) , after
adding the bitter hops. Continue the
boil for between 60 and 90 minutes,
stirring repeatedly.
ƒ
5–10 minutes before the end of the
boil, stir the aroma hops into the wort.
ƒ
At the end of the boil, switch off the
heater and unplug the mains plug (5) .
Once the wort has stopped boiling hard
(the surface is quiet and smooth), you
can perform the whirlpool step:
ƒ
Place the cleaned (with 70% ethanol)
lauter-/fermenting tun (BHG 040002) ,
without the strainer insert (15) , under
the closed drain tap (6) of the mash
tun (BHG 410000) . Stir the wort vigo-
rously with the large spoon (13) to set
it swirling. Take the spoon out and put
the lid on the mash tun (fig. 9).
ƒ
When the liquid stops swirling (after
10–15 minutes), open the drain tap (6)
carefully and let the wort flow into the
cleaned lauter-/fermenting tun (BHG
040002) .
ƒ
When all the liquid has been transfer-
red, cool the wort to the fermentation
temperature (top fermentation: 15–
20°C; bottom fermentation: 10–15°C)
using the sanitised spiral cooler (spray
it with 70% ethanol) by connecting the
cooler to the cold water supply. When
the wort reaches the fermentation
temperature, prepare the yeast accor-
ding to the supplier’s instructions/reci-
pe, and then add it to the wort. Make
sure you do not use more cooling wa-
ter than necessary during the cooling
process. The draining water should be
warmer than the feeding water almost
until the end of the cooling process.
Move the spiral cooler in the wort in
order to improve the heat transfer. You
may also use cold packs to accelerate
the cooling process. Be sure to ensure
absolute cleanliness and sterility!
ƒ
Close the straining pot with the lid (9) .
Fill the airlock (7) up to the mark with
70% ethanol and allow the mixture to
ferment at the desired fermentation
temperature (fig. 10).
The CO
2
produced during fermentation
escapes through the airlock (7) .
A Caution!
Ensure that the room in which the fer-
mentation occurs is well ventilated. CO
2
is
nontoxic but heavier than air and causes
asphyxiation if it is breathed in!
(fig. 9)
(fig. 10)
°C min.
40
20
30
40 50 60
70
80
90
100
110
120
0
50
60 70
80
90
100
(Abb. 9)
(Abb. 10)
(Abb. 11)
°C
min.
40 20
30
40
50
60
70
80
90
100
110
120
0
50
60
70
80
90
100
(Abb. 9)
(Abb. 10)
(Abb. 11)