!
!
22!
Preparations,
Getting!hold!of!the!ingredients.!Acquire!the!necessary!ingredients!in!time!(hops,!
malt!and!yeast).!Here!it!is!important!that!the!grain!is!freshly!malted.!After!milling!
(crushing! open! the! grains! –! not! too! fine)! the! malt! should! be! used! as! soon! as!
possible.! The! specifications! on! quantities! vary! somewhat! depending! on! recipe.!
The! hops! are! mostly! available! in! compressed! form! (as! pellets).! Dried! yeast! is!
recommended!for!fermenting!since!it!is!easy!to!store!and!keeps!for!longer.!These!
ingredients! can! be! bought! in! home4brewing! shops! or! through! the! internet.! A!
third!possibility!for!getting!hold!of!the!ingredients!are!from!a!brewery!in!your!
locality.!!
Starting,the,brewing,process,
14.
Mashing,
Mixing!the!crushed!malt!and!water!is!known!as!mashing.!The!aim!of!the!entire!
mashing! process! is! to! extract! the! starches! stored! in! the! malt! and! to! transform!
them! into! sugar! with! the! aid! of! the! enzymes! found! in! the! malt.! The! different!
enzymes!work!at!differing!temperatures,!which!is!why!the!various!temperature!
stages!follow!one!after!another.!
!
Malt!is!poured!into!the!Brewiks!mash!tun.!!
!
At!the!protein!rest!the!large!protein!molecules!in!the!malt!are!broken!down!into!
smaller! components.! The! protein! rest! is! important! for! clearing! and! full4
bodiedness,!but!particularly!for!the!beer's!foaming!stability!and!capacity!to!bind!
carbonic!acid.!!
!
During! the! second! phase,! the! maltose! rest,! the! starch! molecules! are! converted!
into!fermentable!sugar!by!other!enzymes!that!are!present!in!the!malt.!This!phase!
is!an!important!stage!of!the!brewing!process!for!alcohol!formation!because!this!
is! when! the! largest! amounts! of! sugar! are! formed.! Extending! the! rest! means!
gaining!more!sugar!in!the!wort,!which!results!in!a!stronger!beer.!Shortening!the!
time!means!that!the!beer!will!have!a!fuller!flavour!due!to!having!more!dextrines.!!
!
In!the!third!mashing!phase!other!starch!constituents!are!broken!down!with!the!
aid!of!enzymes,!which!become!active!at!this!temperature!and!are!dissolved!in!the!
wort.!
!
In! the! final! phase! residual! starches! are! saccharified! and! they! thus! form! even!
more!unfermentable!extracts,!which!make!the!beer!rather!more!full4bodied.!An!
iodine!test!can!determine!whether!there!is!any!residual!starch!still!in!the!wort.!
To!do!this,!put!some!drops!of!wort!on!a!white!plate!and!add!some!iodine.!If!the!
sample!turns!brownish4red!or!yellow,!the!saccrification!level!is!sufficient.!If!this!
is!not!the!case,!the!last!temperature!level!must!be!maintained!for!longer.!
!
Valve%position%when%mashing%(mixing%in%mash%tun)%
Mixing!in!mash!tune!is!done!when!next!valve!position!is!used:!
Summary of Contents for Brewiks 500
Page 1: ... Users manual for Brewiks 500 USA v 2 0 ...
Page 2: ... ...
Page 31: ... 31 Step 5 Pump wort to lauter tun Step 6 Recirculation Step 7 Lautering ...
Page 32: ... 32 Step 8 Boil Step 9 Add hops ...
Page 33: ... 33 Step 10 Whirlpool Step 11 Cooling the wort Step 12 Add yeast to fermentation tank ...
