BREWFERM PREARIS QUADRUPEL Instrucciones De Uso página 6

Heat the wort to boiling point. Make sure that when boiling point is reached, the
wort does not boil over. Reduce the heat slightly, if necessary. Depending on the
recipe used, you must now add hops and possible herbs (see brewing sheet)
at specifi c times. These are already packed inside a hop bag and then vacuum
packed. Put the hop bag in the boiling wort. Regularly stirring the wort is requi-
red to have the hops add as much as possible of their taste. After the hops have
been added, the wort will foam less because of the hop oils. Switch off the heat
after the cooking time. Immediately after cooking, remove the hop bag from the
hot wort. Clouds will soon form in the wort; these are precipitating proteins that
were present in the malt and that we do not all require. After only a short time,
these proteins settle in the liquid.
Cooling the wort
It is very important that the wort is cooled down as quickly as possible, as any
form of infection must be avoided. Keep in mind that infections are formed
faster between 15°C and 40°C and those are the temperatures that we need
to attain, hence the importance of properly cleaned materials. That is why we
insist once again that before using a material, you must always clean it with
Chemipro® OXI. Read the instructions prior to using the cleaning agent.
Cooling is carried out using the Brewferm® wort cooler, a stainless steel plate
heat exchanger with 4 connections: inlet/outlet water and inlet/outlet wort.
Connect the tube of the exit (lower left side) on the cold water tap. This is
the "coolwater in". The tube of the exit on the upper left side will become the
"coolwater out". Put this tube in a large container or in the sink. Attach the hose
to the top right exit on top of the kettle, this is the "wort in" and the tube on
the exit on the lower right side "wort out". You can put the latter directly in the
fermentation tank. The cooling starts when you open the cold water tap and the
tap of the kettle. The velocity of the incoming cold water and wort infl uence the
exit temperature of the wort. Let the wort fl ow slowly and regulate the fl ow of
the tap water to achieve the optimal cooling. The exiting wort has a temperature
of about 25°C.
If you use an immersion wort chiller (spiral): place the spiral in the hot wort. You
can do this from 15 minutes before the end of the cooking. This also assures
the spiral is sterile. Connect one end to a cold water tap and place the other in
a large receptacle or in the sink. Now open the cold water tap and keep an eye
on the temperature of the wort. This should reach a temperature of about 22°C
to 25°C. Stir gently to mix the cooled part with the part that is still warm.
While the cooling process is in progress, you can proceed with the next point.
Preparing the yeast starter and siphoning
You require a certain type of yeast, depending on the type of beer you want to
obtain. If you use the Wyeast Activator, there is no need to make a special yeast
starter for a quantity of 20 litres of wort. However you may have to activate it
prior to brewing; follow the instructions carefully.
If however you use a dry yeast, you must create a starter beforehand. The
reason is because fermentation must start quickly in order to prevent an
infection. During the fi rst days of fermentation carbon dioxide is formed as well
as alcohol, it is the abundant carbon dioxide that can prevent an infection. It is
preferable to make the yeast starter the day before or the morning of brewing
day. For this you need to boil a sugar solution (a level spoonful of sugar in 250
ml of water) for 15 minutes to make it sterile.
When this solution has cooled to 25°C, pour it into a glass or fermentation
bottle and add the dry yeast. Make sure that all yeast is dissolved. Cover the
glass with some foil, or the fermentation bottle with the cap (do not tighten the
cap!), and leave at room temperature. After several hours the fermentation will
normally already start. You can see this by the rising air bubbles in the solution
and the formation of foam.
After the wort is cooled by the wort chiller till about 25°C, you can measure the
density for the fi rst time : fi ll the measuring glass with wort. A correct density
measurement is carried out at a temperature of 20°C. Carefully place the densi-
meter (hydrometer and densimeter are synonyms) in the measuring glass and
read off the density (for beer this normally lies between approximately 1050
and 1100, but can sometimes diff er slightly). Write this fi gure down together
with the date of measuring. This is your initial density.
CONGRATULATIONS AND CHEERS!
By brewing more beer, you will see that you can make further
improvements and even put together your own recipes.
So always note down your brewing process and the evaluation of the
beer a erwards too. The possibilities are boundless, and the pleasure
always remains as great.
Adding yeast and fermentation
Once the wort has been siphoned, you can add the starter. Stir this thoroughly
into the wort and shut the bucket with the cover. with the cover. Fill the outer
ring of the airlock with approximately 2 cm of water. Put the complete airlock on
the cover. If all goes well, the fermentation starts within several hours and the
excess of carbon dioxide will escape through the airlock.
Checking fermentation
Keep a close eye on the fermentation. Make sure that the ambient temperature
does not drop too much at night. After approximately ten days of fermentati-
on, measure the density, and depending on the type of beer (for strong beers
approximately 1010-1015, for light beers 1005-1010) you can start bottling
the beer. Do this as quickly as possible to prevent oxidation. Now you have
measured the fi nal density of your beer. If you multiply the diff erence between
the original and fi nal density by 0,136; you have calculated how much alcohol
your beer contains.
Ripening
It is recommended to let the beer ripen. The beer is transferred to another barrel
for this purpose, and it is stored in a cool place. This is how excessive yeast in the
beer is removed. Due to the cooler temperature, a larger amount of carbonic acid
is dissolved in the beer, but, more importantly, a number of undesirable fl avouring
substances are removed, such as for instance diacetyl, a buttery fl avour. The foam
stability of the beer also improves and it will become clearer.
Ripening takes longer at low temperatures. You can count on about 10 days at
cellar temperatures and approximately three weeks at a temperature of 7°C.
Bo ling
Siphon the beer over into the cleaned kettle, but make sure that the dregs at
the bottom in the fermentation tank are not siphoned. Dissolve the indicated
quantity of sugar per litre of beer (see brewing schedule) needed for secondary
fermentation in a small quantity of boiled and cooled water and add it to your
beer. Therefore, you must approximately know how much beer you still have. Do
not add too much sugar!
Bo les
Obviously, you must fi rst clean the bottles. Afterwards you can fi ll them.
Immediately close the bottles, and if everything goes according to plan,
6 to 8 weeks later, you will have brewed a tasty beer! In the fi rst week,
put the bottles in a warm room (above 20°C) for se condary fermentation.
Then move the bottles to a cellar or another cool place where the beer
can continue to mature in the bottle. Now you can label the bottles with a
personalized label.
Kegs
You can use a minikeg of 5 litres or a soda keg. Important notice: you'll
have to use less sugar for refermenting. You don't need to follow the
brewing schedule. Use 3 g of sugar per litre of beer. Also put the kegs in a
warm place fi rst.
Tasting
The most important part: tasting your beer. When pouring, do not allow the
bottom to be disturbed to prevent the unnecessary clouding of the beer (with
the exception of white beers).
It also has to look nice: is the beer clear and does it have an attractive and fi rm
head?
Then the aroma: can you distinguish diff erent aromas (wort, hops, herbs...) ?
Does it have a good taste and do you like it?
If all this is satisfactory, you have followed the procedure perfectly.
Brewferm products by Brouwland
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3581 Beverlo - Belgium
T. +32 11 40 14 08
www.brewferm.
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