The Brewing Method - BIELMEIER BHG 400 Bedienungsanleitung

GB

The "green beer" is then transferred to bottles
for 4–8 weeks, where a natural process of cla-
rification, aroma development, and CO
ethanol production occurs; this is called the
secondary fermentation or conditioning .
Cleanliness and hygiene are essential for success-
ful brewing: careful cleaning and sanitising of all
equipment that comes into contact with the beer,
and especially of the bottles, is very important .
ATTEnTIon!
In some countries, it is required by law to register the
production of beer for self-use with the authorities .

ThE BREwInG METhoD

For an optimal control of the brewing process
you need:

Indicator paper to determine the pH value of
your brewing water
 80% lactic acid to adjust to the correct pH value
 Iodine solution for the sugar analysis (deter-
mination of starch)
The following method is intended as an example
and will need to be adapted depending on the
specific beer recipe . Please follow the instructions
included with your ingredients pack .
Before you start, remember that the process will
involve transferring hot liquid from one pot into
the other . Make sure you position the pots such
that you will never need to lift a container full of
hot liquid . If you attempt to move a pot full of hot
liquid, there is a danger of burning or scalding .
MILLInG
Fill the hopper of the mill and turn the handle .
The husks (grain shells) are opened and the grains
are broken up . Collect the crushed malt (e . g . in
a large bowl), so that the entire amount can be
mashed at once . You will probably need 1 ½ - 2
hours for milling .
24
and
2
1
2
MAShInG
For the mashing procedure, use the boiler pot
(BhG 40001) as a mash tun . Set up the boiler pot
on a steady and level platform (fig.17) approx . 40
cm off the floor .
You can fill the boiler pot (BhG 40001) with a ma-
ximum of 25 l of brewing water . Heat the water
up to the mashing temperature of 45–55°C; when
this temperature is reached, set the thermostat
control knob to 50°C .
The included digital thermometer (23) will help
you regulate the temperature by signaling the
desired temperature with a beep/signal tone:

Press the AL SET button and set the desired
temperature with the +1 – button

Activate the alarm with the MAX/Min button
and confirm with the AL SET button
 Turn off the alarm by pressing any button .
ATTEnTIon!
Before using the digital thermometer (23), remo-
ve the black bracket on the backside . This makes
the thermometer ready for use .
1
Lab Thermometer IP65
MAX AL
+1
MIN SET
2
If necessary, adjust the pH of the water to 5–5 .5
(fig 9)
using 80% lactic acid solution (use pH paper to
test the pH value) .
Stir in a maximum of 5 kg of cracked malt using
the large spoon . Maintain the temperature at ap-
prox . 50°C for 10 minutes with constant stirring
using the spoon (15) .
The following temperature steps and hold
times are just one example; different recipes
will call for different temperatures and/or
times.
hEAT To 62°C
(fig. 10)
Temperature setting:
Timer setting:
°C
Constant stirring is necessary to prevent the malt from
settling and causing an uneven temperature distribu-
tion in the liquid . Use the spoon to prevent the malt
from burning on to the bottom of the vessel!
As soon as the temperature reaches 62°C (moni-
tor with digital thermometer (23)), set the timer
(7) to 20 minutes (hold time) and the thermostat
(4) to approx . 60°C .
During the hold time, stir the mash constantly
and monitor the temperature . This step activates
the "β-amylase" .
hEAT To 68°C
Temperature setting:
Timer setting:
°C
LT-101
(fig. 11)
Constant stirring is necessary to prevent the malt
from settling and causing an uneven tempera-
ture distribution in the liquid . Use the spoon to
prevent the malt from burning on to the bottom
of the vessel!
As soon as the temperature reaches 68°C (moni-
tor with digital thermometer (23)), set the timer
(7) to 25 minutes (hold time) and the thermostat
(4) to approx . 70°C .
During the hold time, stir the mash constantly
and monitor the temperature (α- and β-amylase) .
hEAT To 72°C
60 °C
Temperature setting:
20 min
Timer setting:
°C
(fig. 12)
Constant stirring is necessary to prevent the malt
from settling and causing an uneven tempera-
ture distribution in the liquid . Use the spoon to
prevent the malt from burning on to the bottom
of the vessel!
As soon as the temperature reaches 72°C (moni-
tor with digital thermometer (23)), set the timer
(7) to 30 minutes (hold time) and the thermostat
(4) to approx . 75°C .
GB
68 °C
25 min
(fig. 13)
72°C
30 min
(fig 14)
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