Before Starting - BREWFERM PREARIS QUADRUPEL Instrucciones De Uso

USER MANUAL
MALT KITS
BREWING BEER CONSISTS OF
CAREFULLY FOLLOWING THESE 11 STEPS
Crushing the malt
Mashing
Filtering and rinsing
Boiling and adding the hops
Cooling the wort
Preparing the yeast starter
and siphoning
BREWFERM.BE
Adding yeast and
fermentation
Checking fermentation
Ripening
Bottling
Tasting

BEFORE STARTING

• All equipment must thoroughly be cleaned and sanitized.
An infection aff ects the taste and can even render the beer
undrinkable.
• If you plan on using Wyeast, you may very well have to start
the yeast a few days prior to brewing. Read the instructions
carefully before use.
Crushing the malt
The malt should be crushed, not ground, using a malt mill. The grain must
only be broken, and the husk (or chaff ) must remain intact. At the start, ad-
just the malt mill correctly, this is important for fi ltrating after the mashing
process. Already fi ll your brewing kettle with the mash water (see brewing
sheet). The mash water can have a temperature approx. 2°C higher than
the fi rst mashing temperature. Add the crushed malt and stir everything
thoroughly until there is no dry malt left. This is your mash.
Mashing
Mashing means the saccharifi cation of the starches. Starch is present in
the malt grains, and we are now going to convert this into sugars. These
sugars are required for subsequent fermentation. Yeast not only converts
sugar into alcohol, but it also determines the taste of your beer. Check
the temperature of the mash by using a thermometer. This temperature
must now reach the temperature of the fi rst mash (see brewing sheet).
Heat the mash briefl y if necessary. Make sure the mash is constantly
stirred to prevent burning. Stir gently to prevent oxygen intake.
When the fi rst temperature has been reached, this temperature must be
kept during the indicated time. Once this time has passed you must heat
to the following temperature. Heating is done at approximately +1°C/
minute.
Optional: during the mashing process, keep the pH at 5.5. The mash is
best acidifi ed, just a few ml in the mash, with lactic acid (lactol). Then
proceed and simply follow the other temperatures and times.
When the last resting time has passed (5 minutes at 75°C), the next
steps are fi ltering and rinsing.
Filtering and rinsing
Ultimately we only need a sugar solution, so we must separate the solid
parts from the solution. The Brewferm
perforated fi ltering plate and a tap. Pour your mash in this bucket on the
fi lter bottom. Allow the solution to rest for a few minutes. Make sure that
the indicated quantity of rinsing water is heated to 78°C, and pour a few
litres of it in the grain mixture. Now put the cleaned kettle under the tap
of the bucket and slightly open the tap. To avoid oxygen absorption, fi t a
silicon hose to the tap of the fi lter bucket. The liquid obtained now runs
into the kettle. Little by little, pour the rest of the warm rinsing water on
the malt and allow further rinsing until the water has been fully added
and fi ltered. Continue rinsing until you have approximately 24 litres of
wort in the kettle (19 litres for the Barley Wine kits). In this way, we have
taken a large part of the sugars from the malt. The remaining pulp in the
fi lter bucket is called draff and it is used as animal fodder. Remove this
draff and clean everything.
Boiling and adding the hops
By boiling the obtained liquid (wort), it becomes fully sterile and an
important chemical process (the isomerisation of the alpha acids of
the hops) will take place and the proteins will settle. This takes place
optimally at a pH of 5.2. Acidify if necessary with lactic acid.
EN
fi lter bucket is fi tted with a
®