Juice Extraction - BIELMEIER BHG 403 Notice D'utilisation

GB
Make sure you do not use more cooling water
than necessary during the cooling process.
The draining water should be warmer than the
feeding water almost until the end of the cool-
ing process. Move the spiral cooler in the wort
in order to improve the heat transfer. You may
also use cold packs to accelerate the cooling
process. Be sure to ensure absolute cleanliness
and sterility!

Close the straining pot with the lid (9). Fill the
airlock (7) up to the mark with 70% ethanol
and allow the mixture to ferment at the de-
sired fermentation temperature (fig. 10).
The CO produced during fermentation escapes
2
through the airlock (7).
CAUTION! Ensure that the room in which the
fermentation occurs is well ventilated. CO is non-
2
toxic but heavier than air and causes asphyxiation
if it is breathed in!
BOTTLING
If no more gas bubbles are passing though the
airlock (7), the fermentation is complete. The
green beer can now be filled into bottles for
conditioning (secondary fermentation) (fig. 11).
Preparation of bottles:
Soak the rubber bands of the swing tops in 70%
ethanol. Rinse the bottles well with hot water, then
sterilise them in the oven at 160°C for 4 hours and
cover the openings with aluminium foil. Do not
use any dishwashing detergent since this reduce
the surface tension and therefore prevent the beer
from getting a perfect head when pouring.
The bottle should be washed shortly before filling
as possible, and the ambient temperature should
be as cool as possible.
To support the secondary fermentation (which
carbonates the beer), sugar (called priming sugar)
is added to the green beer before filling:
Dissolve the amount of sugar indicated in the table
in 1l of boiling water (to ensure sterility), allow it to
cool, and stir it into the green beer.
Then fill the beer into cleaned bottles or kegs. The
green beer can also be filled in bottles before the
end of the main fermentation (original wort ap-
prox. 4°). In this case, do not add any sugar.
32
°C
60 70 40 50 60 min.
50 80 30 70
90
20 80
40 100
90
100
0 110
120
(fig. 9)
(fig. 10)
(fig. 11)
During and towards the end of the fermentation,
use the hydrometer to identify the ideal moment
for bottling (see Lautering p. 30). The time is right
when the fermentation foam has turned brown
and the yeast has largely settled on the bottom.
The beer should have a value of approx. 4° Plato
(depending on the recipe).
CAUTION!
If the green beer is bottled too soon, or if you
add too much sugar, the pressure created by the
secondary fermentation can make the bottles
explode!
Use only BIELMEIER beer bottles or pressure-tight
bottles from specialist retailers.
Duration of secondary fermentation: 4–6 weeks
TIME / TEMPERATURE
TABLES FOR THE ORIGINAL RECIPES
Maerzen, Bock, Ale:

Brew water: 23 l
Gerstengold:

Brew water: 23 l
Pilsner, Wheat Beer:

Brew water: 23 l
Mash (Instructions on p. 29):
MIN. TEMP. (°C) COMMENTS
10 45 Measure pH, add malt
20 62 Stir constantly
25 68 Stir constantly
30 72 Stir constantly,
starch conversion test
5 80 Stir constantly
GB
OTHER USES OF THE MASH TUN
PRESERVING

Fill the mash tun (BHG 410000).

Put on lid (1).

Plug in the mains (5).

Set temperature (4).

Set timer mode (4) to the required cooking
time.

The timer begins counting down as soon as
the set temperature is reached. When the
timer reaches zero, the heater is switched off
automatically.

JUICE EXTRACTION


Pour at least 6 l of water into the mash tun
(BHG 410000).

Insert the Juice Extractor Top BHG 630 (not in-
cluded with the BIELMEIER Braukaiser brewing
set).

Place the fruit (or vegetables) into the fruit
container.

Put the lid (1) on the pot.

Plug the mains plug (5) into a power socket.

Set temperature to 100°C.

Set time to continuous operation symbol ( -- ).

The appliance heats up.

Refill the water before starting each subse-
quent juice extraction run.

At the end of the operation, press the "Off but-
ton" and pull out the plug.
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