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The Brewing Process
Self-brewed beer is a high-quality natu-
ral product. High quality can be assured
by using premium and fresh ingredients
Brewing water is an important ingre-
dient. It should be free of odors (such as
chlorine) and should feature a hardness
of approx. 10–12°dH (German degrees).
Your water supplier will inform you about
your water hardness If your tap water
does not meet these requirements, you
may want to install a filter system in the
supply pipe of your water tap to ensure
impeccable tap water.
Pre-weighed quantities of malt, hops and
brewer's yeast for 6 different beer reci-
pes are available at BIELMEIER.
The brewing process consists of a few
main stages:
If the recipe uses whole malted grain,
ƒ
the first step is cracking the malt,
which means milling it roughly (usually
in a roller mill) so that the grains are
broken open. Care is needed to mill
the grain neither too fine nor too co-
arse.
The cracked malt is then mixed with
ƒ
brewing water and warmed to a series
of temperatures (up to a final tempe-
rature of 78–80°C) for exact times (see
Brewing Method, p. 39) This step is
called mashing.
The next step is lautering, in which the
ƒ
liquid in the mash is separated from
the solids in a lautering tun.
The liquid, called wort, is then boiled in
ƒ
the mash tun
(BHG 415.000)
for a spe-
cific period (60–90 minutes). During
this time, hops are added
38
When the wort boil is finished, the
ƒ
wort is swirled in the kettle, which all-
ows particles formed during the boil to
settle out in the centre of the pot This
procedure is called the "whirlpool".
The wort is then cooled down to fer-
ƒ
menting temperature and transferred
into the lauter-/fermenting tun
(BHG
425.000). Yeast is added, and over a
period of 3–7 days, the yeast ferments
the sugar in the wort to ethanol and
CO
.
2
The "green beer" is then transferred to
ƒ
bottles, that are capable of withstand-
ing 12 bar of pressure. We recommend
the separately available
BIELMEIER
bottles. After the filling the beer will
be stored for 4–8 weeks, where a na-
tural process of clarification, aroma
development, and CO
and ethanol
2
production occurs; this is called the
secondary fermentation or conditio-
ning.
Cleanliness and hygiene are essential for
successful brewing: careful cleaning and
sanitising of all equipment that comes
into contact with the beer, and especially
of the bottles (12 bar), is very important.
A
Attention!
In some countries, it is required by law to
register the production of beer for self-
use with the authorities.
The Brewing Method
For an optimal control of the brewing
process you need:
Indicator paper to determine the pH
ƒ
value of your brewing water
80% lactic acid to adjust to the correct
ƒ
pH value
Iodine solution for the sugar analysis
ƒ
(determination of starch)
The following method is intended as an
example and will need to be adapted de-
pending on the specific beer recipe. Plea-
se follow the instructions included with
your ingredients pack.
Before you start, remember that the pro-
cess will involve transferring hot liquid
from one pot into the other. Make sure
you position the pots such that you will
never need to lift a container full of hot
liquid If you attempt to move a pot full of
hot liquid, there is a danger of burning or
scalding.
Milling
Fill the hopper of the mill and turn the
handle. The husks (grain shells) are ope-
ned and the grains are broken up.
The husks remain in the malt and create
a natural filter bed during lautering. Use
milled malt within a few days; it has a li-
mited lifespan and quickly deteriorates in
quality.
Collect the crushed malt (e.g. in a large
bowl), so that the entire amount can be
mashed at once. You will probably need
1½ - 2 hours for milling.
GB
Masching
Set up the mash tun
(BHG 415.000)
steady and level platform (fig. 8) approx.
40 cm off the floor.
You can fill the mash tun
(BHG 415.000)
with a maximum of 25 l of brewing water.
Heat the water up to the mashing tempe-
rature of 45–55°C; when this temperatu-
re is reached, set the thermostat control
knob to 50°C.
The included digital thermometer
will help you regulate the temperature by
signaling the desired temperature with a
beep/signal tone:
Press the AL SET button and set the
ƒ
desired temperature with the +1 – but-
ton
Activate the alarm with the MAX/Min
ƒ
button and confirm with the AL SET
button
Turn off the alarm by pressing any but-
ƒ
ton.
Attention!
A
Before using the digital thermometer
(19), remove the black bracket on the
backside. This makes the thermometer
ready for use.
If necessary, adjust the pH of the water to
5–5.5 using 80% lactic acid solution (use
pH paper to test the pH value).
Stir in a maximum of 5 kg of cracked malt
using the large spoon. Maintain the tem-
perature at approx. 50°C for 10 minutes
with constant stirring using the spoon
(14).
on a
(19)
39
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