Speidel's Braumeister
Page 16 of 32
Boiling hops
Start
Boiling 080min.
Temp S/A 100/098°C
After the lautering process is completed, the wort content
needs to be checked. This test is important in order to bring the
wort up to the desired original gravity and thus to be able to
adjust the beer’s alcoholic content later on. Take a sample by
filling a measuring cylinder (accessory) and determine the
level of wort when the sample was taken. To do this, take the
three upper level rings marking 425, 500 and 575 litres on the
drawbar as an aid. Estimate the liquid level between them accordingly The removed
wort must be cooled down to 20°C so that the original gravity can be measured with a
hydrometer (accessory), in order to obtain an exact measurement. A water bath with
ice cubes, or similar, is ideal. However, since the original gravity has a certain
relationship to the liquid level, there is no need to wait before taking the measurement.
Continue with the next phase of boiling the hops and then carry out the corrections or
adjust the original gravity afterwards.
12.6
Boiling the hops
As described in the previous section, the automatic process has
continued, and boiling the hops has started. At a temperature
of 88°C, the pump switches off automatically (and only starts
up again below 86º); the screen again displays the time and
temperature of the phase. Since the pre-set temperature of
100°C cannot always be reached under real conditions, the
boiling time begins after a standby period of 3 min after reaching at least 95°C. In this
phase the wort is boiled. On the one hand, coagulable proteins are separated, and on
the other, the wort is sanitised, i.e., all the bacteria that might otherwise spoil the
fermentation are destroyed. As already stated in the description of the previous phase,
the original gravity can be adjusted by evaporating water or by topping up with water.
During the boiling time of 80-90 min, the hops are added which give the beer its
requisite bitterness and also a certain spiciness. Depending on recipe and preference,
the quantity of hops added can vary. After the wort that has been sampled at the end of
the preceding phase has been measured for its original gravity, this content is adjusted
with the liquid level. If the original gravity content corresponds to the set value, then
the level must be maintained the same right to the end by topping up with boiling
water. If the original gravity is too high, the wort will be diluted by the topping up and
the liquid level will rise accordingly. Care should be taken that the water evaporating
is replaced. Conversely, if the original gravity is too low, the liquid level is reduced
(by evaporating water) which leads to a higher concentration of sugar and so to a
higher alcohol content, too. It is absolutely essential that boiling is carried out with the
lid removed. On one hand, this prevents the wort boiling over and is necessary
particularly when boiling the hops so that unwanted aromatic substances from the hops
which can leave an unpleasant taste in the beer can evaporate. Adding hops to the beer
originally served to keep the beer for longer. Depending on the kind of hops and
bitterness, add the first hops to the boiling wort 10 to 15 min after boiling starts.
