Speidel 41000-20, Официальное инструкционное руководство

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Gener
al inf
ormation
Technic
al data
Pr
epar
ation
Contr
ol
unit
Br
ewing
Notes
Maintenance
Appendix
Saf
ety
The hopping of beer was originally also used to improve the preservation
and conservation of beer.
Depending on the type of hops and bitter content, add the first hops to
the boiling wort 10 to 15 minutes after the start of boiling. The hops re-
main in the wort until the end of the boiling time because its substances
only take effect after a longer boiling time and release the intended hop
bitterness into the beer. This also dissolves the resins and oils contai-
ned in the hops, which finally complete the wort together with the malt
aroma. A further addition of hops can then be made approx. 10 minutes
before boiling, which only contributes to the aroma. A further elimination
of bitter substances in the remaining time is no longer possible.
The type and quantity of hops and the number of hop add-ons vary
according to the recipe and type of beer. Six hop add-ons can be pro-
grammed. The addition of hops can be in the form of pellets or dried hop
cones. The amount of bitter substances in beers is given in bitter units
(BE) and is 10-20 BE for wheat beers and 25-45 BE for pilsner beers. The
amount of bitter substances of the hops is given in % alpha acid, which
can be between 2-15 %. With the following formula the amount of hops
can be calculated: (see “Formula for the hop quantity” on page 60).
Hop boiling