Speidel's Braumeister
Page 23 of 32
You can find more recipes at www.speidels-braumeister.de
To clear the wort of hot trub and to cool the wort quickly,
connect the pump with the hose via the outlet valve (see
detailed instructions). This way you generate the whirlpool
effect. At the same time run cold water through the cooling
jacket. Warning: To start with, boiling hot water starts to flow
from the cooling jacket. Cool the wort down to 20°C (takes
roughly 90 min). From now on you must work under sterile
conditions because of the danger of infection.
Using the pump (see valve positions in detailed instructions) and
hose, rack the wort into a sterile fermenter. Disinfect the fermenter
and decanting utensils beforehand with sulphurous acids. Do not
transfer the sediment precipitated on the kettle bottom.
Pitch 34 g of dried yeast (3 packets) into the wort and seal the
fermenting vessel with an airlock filled with sulphurous acid.
Store the container in the dark at 18-20°C. Fermentation will start
after about 12 hours. Fermentation period: 5-7 days. The racking
time has been reached when the residual extract is still about 0.8°
Plato above the final fermentation figure (rapid fermentation test).
During fermentation, the conditioning bottles and kegs need to be
prepared.
1 hr. before bottling/racking, carefully pour the reserved wort
into the fermenting vessel. Beforehand, skim off any floating
foam with a kitchen scoop. Do not move the fermenter again
before racking. Use a hose to run off the wort into bottles,
kegs or maturing barrel (accessory). Fill bottles only 90-95%
full. Leave the bottles at the same temperature for 1-2 days
and each day quickly release the gas (only if there is a
pressure build-up). After this, leave the beer to mature for
another 3-4 weeks in a cool place.
