BIELMEIER BHG 403, Инструкция по эксплуатации

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GB GB
46 47
Bottling
If no more gas bubbles are passing
through the airlock (7) , the fermentation
is complete. The green beer can now be
filled into bottles for conditioning (secon -
dary fermentation) (fig. 11).
Preparation of bottles:
Soak the rubber bands of the swing tops
in 70% ethanol. Rinse the bottles well
with hot water, then sterilise them in the
oven at 160°C for 4 hours and cover the
openings with aluminium foil. Do not use
any dishwashing detergent since this re-
duce the surface tension and therefore
prevent the beer from getting a perfect
head when pouring.
The bottle should be washed shortly be-
fore filling as possible, and the ambient
temperature should be as cool as possi-
ble.
To support the secondary fermentation
(which carbonates the beer), sugar (cal-
led priming sugar) is added to the green
beer before filling:
Dissolve the amount of sugar indicated in
the table in 1l of boiling water (to ensure
sterility), allow it to cool, and stir it into
the green beer.
Then fill the beer into cleaned bottles or
kegs. The green beer can also be filled in
bottles before the end of the main fer-
mentation (original wort approx. 4°). In
this case, do not add any sugar.
During and towards the end of the fer-
mentation, use the hydrometer to iden-
tify the ideal moment for bottling (see
Lautering p. 42). The time is right when
the fermentation foam has turned brown
and the yeast has largely settled on the
bottom. The beer should have a value of
approx. 4° Plato (depending on the reci-
pe).
Caution!
If the green beer is bottled too soon, or
if you add too much sugar, the pressure
created by the secondary fermentation
can make the bottles explode!
Use only
BIELMEIER
beer bottles or pres-
sure-tight bottles from specialist retailers.
Duration of secondary fermentation:
4–6 weeks
(fig. 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)
Time / Temperature
Tables for the original recipes
Maerzen, Bock, Ale:
ƒ
Brew water: 23 l
Gerstengold:
ƒ
Brew water: 23 l
Pilsner, Wheat Beer:
ƒ
Brew water: 23 l
Mash (Instructions on p. 39):
Min. Temp. (°C) Comments
10 45
Measure pH, add malt
20 62
Stir constantly
25 68
Stir constantly
30 72
Stir constantly, starch
conversion test
5 80
80 Stir constantly
Other uses of the mash tun
Preserving
ƒ
Fill the mash tun (BHG 410000) .
ƒ
Put on lid (1) .
ƒ
Plug in the mains (5) .
ƒ
Set temperature (4) .
ƒ
Set timer mode (4) to the required co-
oking time.
ƒ
The timer begins counting down as
soon as the set temperature is rea-
ched. When the timer reaches zero, the
heater is switched off automatically
Juice extraction
ƒ
Pour at least 6 l of water into the mash
tun (BHG 410000) .
ƒ
Insert the Juice Extractor Top BHG 630
(not included with the
BIELMEIER
Braukaiser brewing set).
ƒ
Place the fruit (or vegetables) into the
fruit container.
ƒ
Put the lid (1) on the pot.
ƒ
Plug the mains plug (5) into a power
socket.
ƒ
Set temperature to 100°C.
ƒ
Set time to continuous operation sym-
bol ( -- ).
ƒ
The appliance heats up.
ƒ
Refill the water before starting each
subsequent juice extraction run.
ƒ
At the end of the operation, press the
„Off button“ and pull out the plug.