Speidels Braumeister
Page 15 of 32
After the malt has been added, set the valve
position as shown in the illustration on the left-
hand side. Caution: When using the 200 L
Braumeister, the pressure inside the malt
pipe/pressure line must not exceed 0.2 bar. When
using the 500 L/ 1000 L Braumeister, the pressure
inside the malt pipe/pressure line must not exceed
0.15 bar. This will prevent the malt to coagulate,
cause the recirculation to be reduced, and may
damage the screen plates. Set the speed controller
to pos. 7-8 to ensure the optimum pressure.
However, the pressure should conform with the
pressure inside the pump since that pressure also
depends on the
amount of malt, size of grain, and recipe.
Once you have filled the malt, acknowledge it by
pressing the
Select
button. For safety reasons, you will
receive the prompt “Malt filled?” And by pressing
Select
the actual brew process commences with the
Braumeister. The pump and the heating switch on. The
wort rises up in the pipe and overflows. The cycle has
begun and the malt is washed out by means of transfer
pumping in the next phases.
Protein rest:
In the protein rest, the large protein molecules in the malt are split into small
components. Protein rest is important for purification and full body, but especially for
foam stability and carbon dioxide binding capacity of the beer. The temperature is
around 52°C, and is maintained for 0-10 minutes, depending on the recipe
programmed. In order to achieve a better stability of the foam, some recipes omit this
phase.
The display now indicates the rest, target, and actual
temperature, and the target and actual time. After the
target temperature has been reached, the countdown
starts. All other phases are processed fully automatically.
The display indicates in the respective times and
temperatures.
By pressing in the
Abort
button, the brewing process will
be interrupted. Subsequently, a prompt will be displayed
asking whether the Automatic process shall be continued or if the entire process shall
be cancelled. During this time, the red light is blinking.
Maltose rest:
In the second phase, the maltose rest, starch molecules are converted to fermentable
sugar with the help of additional enzymes present in the malt. This phase is an
Malt filled in?
Continue with
Temp
38/ 38.0
C
Set/ Actual
Automatic2 > Mashing
11:45
Abort
Select
H
P
Time 30/ 12.11min
Set/ Actual
Temp
63/ 55.5
C
Set/ Actual
Automatic2 > Step 2
11:45
Abort
P H
