BraumeisterMobil

Recipe

• Mashing

  Temperature: Set Actual:
  

  Info Temperature

  

  A sound will signal that the mashing temperature has been reached. Now put in the malt pipe (with mounted seal at bottom). Make sure that the seal is centered with malt pipe and sits completely flat on the bottom of the kettle. Slide in sieve plate upwards to the bottom edge with the pipe (for 10 to 50 litres; also place in the fine sieve). Now pour the malt into the pipe. It is important that no malt falls off to the side because this may block the pump. Stir in the malt well with a cooking spoon and leave to soak for a few minutes. Then slide the fine sieve over the malt and insert a second sieve plate on top (pipe still facing up). Replace retaining bracket and tighten securely with wing nut. Continue automatic operation by selection. Light-coloured brewing water will rise and run over. The cycle has begun. The next brewing phases will be performed completely automatically according to the programme. Some brewing phases are controlled by briefly shutting off the pump to reposition the malt.

• 1. Step

  Temperature: Set Actual:
  Time: Set Actual:
  

  Info 1.Step

  

  During the protein rest, large protein molecules in the malt are split into smaller particles. The protein rest is important for clarity and a full flavour and especially for foam stability and the carbonic acid neutralizing capacity of the beer. The temperature is around 52°C and is maintained for between 5-20 minutes depending on the programmed recipe. Many recipes do not include this phase for better foam stability.

• Boiling

  Temperature: Set Actual:
  Time: Set Actual:
  

  Addition of hops

  • 1. of 6 Hoppings –

  Info Boiling

  

  Select the appropriate option in order to begin the hop cook. Do not put on lid. Steam must be able to escape. Avoid overcooking. The first addition of hops can take place, for example, 10 minutes after cooking begins. Another mid way through cooking and the last addition of hops is shortly before the cooking process has ended. Early additions of hops ensure that the bitter tones of the hop are emphasised, later additions emphasise the aroma and fragrance. Replenish evaporated water and/or adjust original wort. The type and quantity of hops determines the bitter tones and aroma of the beer and range from mild hoppy wheat beers with 10-20 bittering units (IBU) through to lagers with 30-40 and Indian pale ales (IPA) with 80-100 bittering units.

• Brewing completed

  Cheers!

  Info End of brewing process

  

  Vigorously stir hot wort (whirlpool effect) to clear the wort from the trub. This is performed by the pump for 200/500 litres. Then immediately place the cooling coil (accessory) in the middle of the kettle. For 200/500 litres, place on the cooling jacket, connect to cold water and begin cooling. Please note: Boiling water will flow through the cooling coil/jacket at the beginning. Cool wort to 25°C. You must now keep everything sterile while working due to the risk of infection. Allow the trub particles to settle at the bottom. Try not to disturb the settling process. Pour wort into a sterile fermentation vessel. Add yeast to the wort and seal the fermentation vessel with a fermenting bung. Wort can be removed before being placed in the bottle/keg and stored cold in order to have fermentable residual extract available for secondary fermentation/maturation.