BREWFERM BELGIAN BLOND Mode D'emploi page 4

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BREWING STEP 2: RINSING
Heat 3 litres of clean water to 78°C.
Place the strainer on top of a large enough pot. Scoop and pour the hot grain (malt)
mixture into the strainer and collect the liquid. This is your 'wort'.
Next, slowly pour the 3 litres of clean, 78°C water over the malt in the strainer. Make
sure you pour water all over the malt. Carefully collect the water that runs through the
malt into the pot, with the rest of the wort.
BREWING STEP 3: BOILING
Remove the strainer from the pot. The grains can be composted.
Bring the wort to a boil. Note: Don't leave the pot unattended; the mixture may form
foam due to the proteins in the wort. Prevent the mixture of boiling over.
Let the wort boil until the 'hot break'. This is when the proteins coagulate and the wort
foams less. The wort should boil gently (more of a simmer then a rolling boil).
Let the wort boil for 60 minutes. Keep an eye on the time so you know when to add the
other ingredients. (Stir the mixture regularly as it simmers to prevent the bottom from
scorching.)
At the start of the 60 minutes: add 2/3 of the hops.
After a 50 minute boil: add Brew-Body and the rest of the hops. Stir well.
After a 60 minute boil: turn off the heat.
After the boil, some of your wort will have vaporised. You will now have 4 litres left. You
may have less wort than that depending on how wide your pot is, the intensity of your
boil and the temperature on your brewing day. This is not a problem, as you will be able
to add more water during the next step.

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