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Lautering
The lautering process requires up to 12 l
of hot water.
First prepare the lauter-/fermenting tun
(BHG
425.000), which you will now use as
a lautering tun. Set the lauter-/fermen-
ting tun
(BHG 425.000)
up next to the
mash tun
(BHG 415.000)
(fig. 7):
Insert the strainer
(16)
into the lauter-/
ƒ
fermenting tun
(BHG
425.000). Make
sure the drain tap
(7)
is closed. Then
add hot water (70–80°C) until the wa-
ter is level with the bottom of the strai-
ner
(16)
(approx. 5 l) (fig. 6).
Now use the ladle
(13)
to scoop out the
ƒ
mash and transfer it to the lauter-/fer-
menting tun
(BHG 425.000)
(fig. 7). Do
not open the drain tap
(it will beco-
(7)
me blocked), and never lift or tip the
mash tun
(BHG 415.000)
(danger of
scalding) (fig. 2)!
When all the liquid has been trans-
ƒ
ferred, put the lid on the lauter-/fer-
menting tun
(BHG 425.000)
and allow
the mash to stand for 10-15 minutes.
Ideally, you should set up the lauter-/
fermenting tun
(BHG 425.000)
so that
you can transfer the wort via the drain
tap into the mash tun
(BHG
415.000),
e.g. on a work table. Place the mash
tun
(BHG 415.000)
again approx. 40
cm above the floor (fig. 8).
Have plenty of hot water (70–80°C)
ƒ
ready for the second wort.
42
(Abb. 9)
(fig. 6)
(Abb. 9)
(Abb. 9)
°C
°C
°C
(fig. 7)
(Abb. 10)
(Abb. 10)
(Abb. 10)
°C
°C
°C
40 cm
40 cm
40 cm
(Abb. 11)
(fig. 8)
(Abb. 11)
(Abb. 11)
The lautering can now begin:
Clean the mash tun
(BHG 415.000)
ƒ
roughly and place it below the drain
tap of the lauter-/fermenting tun
(BHG
425.000).
Open the tap slowly and collect the
ƒ
first 1–2 l of cloudy liquid (trub) in the
jug.
As soon as the liquid runs clear, let it
ƒ
flow into the well-cleaned mash tun
(BHG 415.000)
without closing the
drain tap.
Pour the trub gently back into the lau-
ƒ
ter-/fermenting tun
(BHG
425.000).
After 5-7 l, test the specific gravity of
ƒ
the first wort (fill the measuring cylin-
der
(18)
with wort, cool it to 20°C and
use the hydrometer
(17)
to measure
the specific gravity). To do so, hold the
hydrometer at its thin end and immer-
se it gently, so that it does not touch
the bottom of the measuring cylinder.
Read the gravity where the surface of
the liquid crosses the scale (fig. 9).
(fig. 9)
tho-
If the flow of liquid stops while there is
still some liquid above the grain bed, clo-
se the drain tap (7), stir up the grain with
the large spoon
(14)
and allow it to settle
again for approx. 5 minutes Then repeat
the procedure from the beginning (wit-
hout the specific gravity measurement)
When the grain bed is exposed, you
ƒ
can wash it (called sparging) with ap-
prox. 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
(13)
for this task.
The sparging water must be at a tem-
perature 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
(BHG
425.000). Scoop out the used
grain with the ladle
(13).
Clean the lau-
ter-/fermenting tun
(BHG 425.000)
roughly. Remember to rinse the drain tap
well!
(Abb. 12)
GB
tho-
43
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