Speidel 41010-30, Официальное инструкционное руководство

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6.4 Mashing
The mixing of malt grist and water
is called mashing. The aim of the
entire mashing process is to extract
the malt starch stored in the malt
and convert it into sugar with the
help of enzymes in the malt. The
different enzymes are effective at
different temperatures, which is
why the different temperature stages
are then passed through.
6.4.1 Information on mashing
First, 12 l / 23 l / 55 l brewing water is filled into the boiler. The malt pipe is
not yet installed. The markings on the drawbar indicate the fill level (BM
PLUS 10 l: 8 l, 10 l, 12 l), (BM PLUS 20 l: 12 l, 15 l, 20 l, 25 l; (BM PLUS 50 l:
20 l, 25 l, 30 l, 45 l, 50 l, 55 l)
Confirm with
Brewing that you have filled in water. The pump and the
heating will then switch on. The pump switches on and off several times
for ventilation. Pump and heating are switched on until the programmed
mashing temperature is reached. The (P)umping and (H)eating symbols
light up yellow. The display shows the set and actual temperature. The
upper status display shows the status, e.g. Automatic 3, which means
that the brewing automatic was started with recipe 3. After that, the
display shows which phase the program is in. When the mashing
temperature is reached, a signal tone sounds, now follow the instructions
on the display.
When you have filled in the malt, confirm this with Continue . To be on the
safe side a second “Malt filled in?” query comes up. With Continue you
can now start the actual brewing process with the Braumeister PLUS.
The pump and heating are switched on. The wort rises in the pipe and
overflows. The cycle is established and the malt is washed out by the
pumping over the next phases.
The mashing process