BIELMEIER BHG 403 Manuel D'utilisation page 21

GB
The following temperature steps and hold times are just one example; different
recipes will need use of different temperatures and/or times.
Heat to 62°C:
Temperature setting (4): 62 °C
Timer setting (4): 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 vessel!
As soon as the temperature reaches
62°C set the timer (4) to 20 minutes.
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
Timer setting (4): 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
vessel!
As soon as the temperature reaches
68°C set the timer (4) to 25 minutes.
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
Timer setting (4): 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
vessel!
As soon as the temperature reaches
72°C set the timer (4) to 30 minutes.
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
Timer setting (4): 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
vessel!
As soon as the temperature reaches
80°C, set the timer (4) to 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 straining pot (BHG
040002) using the ladle (see Lautering
p. 42). Thorough cleaning of the mash
tun is important!
Caution! A
Always use the ladle (12) to transfer the
mash. Danger – Never lift the full mash
tun (BHG 410000)!
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