Speidel's Braumeister
Page 15 of 32
End of rest
OK
Remove malt pipe
OK
Saccrification rest 1:
In the third mashing phase, other starch constituents are broken down with the aid of
enzymes which become active at this temperature and are dissolved in the wort. The
temperature level is approximately 73°C and is also maintained for 35 min.
Saccrification rest 2:
In the final phase residual starches are saccharified and they thus form even more
unfermentable extracts, which make the beer rather more full-bodied. During this
phase the wort is heated up to 78°C and is continuously recirculated and held at this
temperature for 10 - 20 min. An iodine test can determine whether there is any residual
starch still in the wort. To do this, put some drops of wort on a white plate and add
some iodine. If the sample turns brownish-red or yellow, the saccrification level is
sufficient. If this is not the case, the last temperature level must be maintained for
longer.
12.5 Lautering
On completion of the programmed brewing phases, a warning
tone sounds again. This is also acknowledged with ENTER.
The pump switches off and the control requests you to carry
out what is known as lautering ("Remove malt pipe").
Lautering is the process of separating the crushed malt from
the wort. In comparison with many other home-brewing
methods, lautering with the Braumeister is a relatively simple,
rapid and clean matter and represents one of the main design concepts of the
Braumeister. Remove the wing nuts along with the hold-down crossbar as well as the
second wing nut above the sieve insert. Using the boom, the winch and the crossbeam,
hoist the malt pipe carefully and slowly out of the kettle until the malt pipe is
suspended completely free of the wort and the residual wort drips back into the kettle
through the spent grain. By subsequent sparging (rinsing) of the spent grain by pouring
more water over it, it is still possible to dissolve the last remaining extracts and so
increase the yield (ideal would be 2x20l with some time between them). This
procedure of adding sparge water during the lautering is not absolutely necessary.
Sparging is done by pouring water at 78°C (maximum 78°C ! - not boiling water) into
the top of the malt pipe. During lautering the temperature remains constant at the
preset temperature of 78°C. After 15-20 min of lautering, remove the malt pipe
entirely by pivoting the boom forwards and lowering the malt pipe with the winch into
a catchment tray or similar. For safety reasons, it is recommended you wear heat-
resistant gloves at all times, since all parts are now extremely hot.
After removing the malt pipe, acknowledge this with ENTER.
To start the hop boiling, press START. The pump and heating
are switched on and the automatic process continues.
