BIELMEIER BHG 405 Manuel D'utilisation page 21

GB
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
Temperature setting (4): 60°C
Hold time: 20 min
Constant stirring is necessary to prevent
the malt from settling and causing an
uneven temperature distribution in the
liquid. Use the spoon to prevent the malt
from burning on to the bottom of the
masch tun (BHG 415.000)!
As soon as the temperature reaches
62°C (monitor with digital thermometer
(19)), set the thermostat (4) to approx.
60°C and start the 20 minutes hold time.
During the hold time, stir the mash cons-
tantly and monitor the temperature. This
step activates the "β-amylase".
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Heat to 68°C
Temperature setting (4): 68°C
Hold time: 25 min
Constant stirring is necessary to prevent
the malt from settling and causing an
uneven temperature distribution in the
liquid. Use the spoon to prevent the malt
from burning on to the bottom of the
masch tun (BHG 415.000)!
As soon as the temperature reaches
68°C (monitor with digital thermometer
(19)), set the thermostat (4) to approx.
70°C and start the 25 minutes hold time.
During the hold time, stir the mash cons-
tantly and monitor the temperature (α-
and β-amylase).
Heat to 72°C
Temperature setting (4): 72°C
Hold time: 30 min
Constant stirring is necessary to prevent
the malt from settling and causing an
uneven temperature distribution in the
liquid. Use the spoon to prevent the malt
from burning on to the bottom of the
masch tun (BHG 415.000)!
As soon as the temperature reaches
72°C (monitor with digital thermometer
(19)), set the thermostat (4) to approx.
75°C and start the 30 minutes hold time.
During the hold time, stir the mash cons-
tantly and monitor the temperature
(α-amylase).
At the end of this hold time, test the
starch conversion (put a small sample of
the mash on a white plate and add a few
drops of iodine solution):
If the iodine turns yellow, the starch
ƒ
has been fully converted to sugar.
If it turns a blue-purple colour, the con-
ƒ
version is not yet complete. If this is the
case, hold the mash at 72°C for several
minutes more and repeat the test with
iodine.
GB
Heat to 80°C
Temperature setting (4): 80°C
Hold time: 5 min
Constant stirring is necessary to prevent
the malt from settling and causing an
uneven temperature distribution in the
liquid. Use the spoon to prevent the malt
from burning on to the bottom of the
masch tun (BHG 415.000)!
As soon as the temperature reaches
80°C (monitor with digital thermometer
(19)), start the 5 minutes hold time.
Stir constantly during the hold time and
monitor the duration with a watch.
At the end of this hold time, the mash is
transferred into the lauter-/fermenting
tun (BHG 425.000) using the ladle (see
Lautering p. 42).
Thorough cleaning of the mash tun (BHG
415.000) is important!
Caution! A
Always use the ladle (13) to transfer the-
mash. Danger – Never lift the full mash
tun (BHG 415.000)!
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