BIELMEIER BHG 403 Notice D'utilisation page 16

GB
LAUTERING
The lautering process requires up to 12 l of hot
water.
First prepare the lauter-/fermenting tun (BHG
040002), which you will now use as a lautering
tun. Set the lauter-/fermenting tun (BHG 040002)
up next to the mash tun (BHG 410000) (fig. 6):

Insert the strainer (15) into the lauter-/fer-
menting tun (BHG 040002). Make sure the
drain tap (6) is closed. Then add hot water
(70–80°C) until the water is level with the bot-
tom of the strainer (15) (approx. 5 l) (fig. 5).

Now use the ladle (12) to scoop out the mash
and transfer it to the lauter-/fermenting tun
(BHG 040002) (fig. 6). Do not open the drain
tap (6) (it will become blocked), and never lift
or tip the mash tun (BHG 410000) (danger of
scalding) (fig. 2)!!!

When all the liquid has been transferred, put
the lid on the lauter-/fermenting tun (BHG
040002) and allow the mash to stand for
10-15 minutes. Ideally, you should set up the
lauter-/fermenting tun (BHG 040002) so that
you can transfer the wort via the drain tap into
the mash tun (BHG 410000), e.g. on a work
table. Place the mash tun (BHG 410000) again
approx. 40 cm above the floor (fig. 7).

Have plenty of hot water (70–80°C) ready for
the second wort.
The lautering can now begin:

Clean the mash tun (BHG 410000) thoroughly
and place it below the drain tap of the lauter-/
fermenting tun (BHG 040002).

Open the tap slowly and collect the first 1–2 l
of cloudy liquid (trub) in the jug.

As soon as the liquid runs clear, let it flow into
the well-cleaned mash tun (BHG 410000)
without closing the drain tap.

Pour the trub gently back into the lauter-/fer-
menting tun (BHG 040002).

After 5-7 l, test the specific gravity of the first
wort (fill the measuring cylinder (17) with
wort, cool it to 20°C and use the hydrometer
(16) to measure the specific gravity). To do so,
hold the hydrometer at its thin end and im-
merse it gently, so that it does not touch the
bottom of the measuring cylinder. Read the
30
(fig. 5)
°C 60 70 40 50 60 min.
80 70
50 90 30
20 80
40 100
90
100
0 110
120
(fig. 6)
°C min.
60 70 40 50 60
50 80 30 70
90
40 20 80
100
90
100
0 110
120
40 cm
(fig. 7)
gravity where the surface of the liquid crosses
the scale (fig. 8).
(fig. 8)
If the flow of liquid stops while there is still
some liquid above the grain bed, close the
drain tap (6), stir up the grain with the large
spoon (13) and allow it to settle again for ap-
prox. 5 minutes. Then repeat the procedure
from the beginning (without the specific grav-
ity measurement).

When the grain bed is exposed, you can wash
it (called sparging) with approx. 25–30% of the
original amount of brewing water, depending
on the specific gravity you are aiming for. This
allows you to extract more sugar from the
mash. Make sure to add the water evenly and
gently over the grain bed. Use the ladle (12)
for this task.
The sparging water must be at a temperature
of 70–80°C, otherwise the wort can become
too viscous!
Once the wort has been collected, close the drain
tap of the lauter-/fermenting tun. Scoop out the
used grain with the ladle (12). Clean the lauter-/
fermenting tun thoroughly. Remember to rinse
the drain tap well!
Values for original wort and second wort of the
BIELMEIER recipes:
SECOND
BEER TYPE ORIGINAL WORT
WORT
Maerzen 12,5–13° 6–6,5l
Pilsner 11–11,5° 7l
Bock 15–16° 7l
Wheat Beer 12–12,5° 6–6,5l
Ale 13–15° 6–6,5l
Gerstengold 12–12,5° 6–6,5l
GB
WORT BOIL, WHIRLPOOL, FILLING
When the lautering process has been completed
you can begin with the wort boil.
Temperature setting (4): 100°C
Timer (4): -- (continuous operation mode)

While the wort is heating up, keep the lid (1)
on the mash tun (BHG 410000), opening it
only every 3–5 minutes to stir the wort. Stir
enough to make sure that nothing burns onto
the bottom of the pot. The higher the sugar
content of the wort, the more you will need
to stir it. Burning is bad for the flavour of the
beer!

Once the wort has reached a rolling boil, add
the bitter hops. Do this slowly and carefully
while stirring the wort because it can foam up
and boil over at this point.

Normally, you should leave the lid (1) off the
mash tun (BHG 410000), after adding the
bitter hops. Continue the boil for between 60
and 90 minutes, stirring repeatedly.

5–10 minutes before the end of the boil, stir
the aroma hops into the wort.

At the end of the boil, switch off the heater
and unplug the mains plug (5).
Once the wort has stopped boiling hard (the sur-
face is quiet and smooth), you can perform the
whirlpool step:

Place the cleaned (with 70% ethanol) lauter-/
fermenting tun (BHG 040002), without the
strainer insert (15), under the closed drain
tap (6) of the mash tun (BHG 410000). Stir
the wort vigorously with the large spoon (13)
to set it swirling. Take the spoon out and put
the lid on the mash tun (fig. 9).

When the liquid stops swirling (after 10–15
minutes), open the drain tap (6) carefully and
let the wort flow into the cleaned lauter-/fer-
menting tun (BHG 040002).

When all the liquid has been transferred, cool
the wort to the fermentation temperature
(top fermentation: 15–20°C; bottom fermenta-
tion: 10–15°C) using the sanitised spiral cooler
(spray it with 70% ethanol) by connecting the
cooler to the cold water supply. When the wort
reaches the fermentation temperature, pre-
pare the yeast according to the supplier's in-
structions / recipe, and then add it to the wort.
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