Speidel Braumeister 47070 Operating Instructions Manual
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Speidel Braumeister 47070 Operating Instructions Manual

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Translated from Original
Operating/ Brewing Instructions
for
Speidels Braumeister
Item no.: 47070, 45050
Version February 2011

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Summary of Contents for Speidel Braumeister 47070

  • Page 1 Translated from Original Operating/ Brewing Instructions Speidels Braumeister Item no.: 47070, 45050 Version February 2011...

  • Page 2: Table Of Contents

    GENERAL ......................3 SAFETY NOTES: ....................3 General safety notes ............................ 3 Special safety notes ............................4 COMPONENTS AND SCOPE OF DELIVERY ..........5 TECHNICAL SPECIFICATIONS FOR BRAUMEISTER........5 SETTING UP THE BRAUMEISTER ..............6 CLEANING THE BRAUMEISTER ..............6 STORING THE BRAUMEISTER ...............

  • Page 3: General

    50l. The first specification applies to the 20l Braumeister and the second to the 50l Braumeister. Conformity declaration: SPEIDEL Tank- und Behälterbau GmbH hereby declares that the “Braumeister” product mentioned in these instructions and to which this declaration applies complies with the regulations of the following European guidelines:...

  • Page 4: Special Safety Notes

    Speidel’s Braumeister • The Braumeister may only be used as intended and in a safe, fault-free condition. Ensure that you check the proper condition prior to each use. Children and frail persons: • For the safety of your children, do not allow packaging parts (cartons, polystyrene etc.) to be readily accessible.

  • Page 5: Components And Scope Of Delivery

    Speidel’s Braumeister 3 Components and scope of delivery Please refer to the following illustration for components and the scope of delivery (cooling coil and fermentation vessel not included): The 50l Braumeister is operated with 2 circulation pumps and 2 heating coils, and has an additional handle on the rear (not illustrated here).

  • Page 6: Setting Up The Braumeister

    Speidel’s Braumeister 5 Setting up the Braumeister The Braumeister must be positioned on a stable, secure and horizontal support structure prior to use. Take note that the Braumeister can weigh up to 50kg/ 90kg in a filled state and that it contains boiling hot beer wort. Horizontal positioning is a prerequisite for transfer pumping during the brewing process.

  • Page 7: Disposal

    Speidel’s Braumeister 9 Disposal Meaning of the “refuse bin” symbol on the Braumeister: Protect our environment; electrical devices should not be disposed of as household refuse. Make use of collection points for disposal of electrical devices and hand in all electrical devices that you no longer wish to use at these points.

  • Page 8: Working With The Braumeister

    Speidel’s Braumeister 10 Working with the Braumeister 10.1 Language selection Press the UP ARROW (LNG) for 3 seconds to move from Speidels Braumeister the basic setting to the language selection menu. Use the act temp T=015°C arrows to select between GERMAN, ENGLISH, FRENCH and SPANISH.

  • Page 9: Notes On The Container Lid

    Speidel’s Braumeister the pump is almost inaudible). During the brewing process, the pump switches off automatically in manual operation for purposes of protection as soon as the temperature exceeds 88°C. 10.4 Notes on the container lid The lid assists in reaching the temperatures more quickly in the heating up phase. The ventilation slits avoid pressure forming in the vessel and allow for light air circulation.

  • Page 10: Brewing With The Braumeister

    Speidel’s Braumeister 11 Brewing with the Braumeister 11.1 Introduction Making beer with the Braumeister can be split into different phases, whereby each phase is individually described below. To start off, all phases are described in general: The brewing procedure applies to all beer types and recipes. An actual brewing...

  • Page 11: Programming/ Starting Automatic Brewing

    Speidel’s Braumeister Decalcifying the water for brewing Where required, the brewing water can be decalcified. For this, boil the water (cold tap water) in the Braumeister for 30 minutes, allow it to cool and then store it temporarily, for example in the fermentation vessel, until you are ready to start brewing. Dispose of the precipitated calcium that has collected at the bottom of the container.
  • Page 12 Speidel’s Braumeister heating The pump and the heating are switched on until the temp S/I 038/019°C programmed mashing in temperature has been reached. The target and actual temperatures are shown on the display. Once the mashing in temperature has been reached a signal auto 38°C reached...

  • Page 13: Purification

    Speidel’s Braumeister Maltose rest: In the second phase, the maltose rest, starch molecules are converted to fermentable sugar with the help of additional enzymes present in the malt. This phase is an important stage in the brewing procedure for alcohol formation, as the largest quantities of sugar are formed here.

  • Page 14: Hops Boiling

    Speidel’s Braumeister at the preset 78°C. After 15-20 minutes of purification, remove the malt pipe completely and dispose of the spent grain. For safety reasons, we recommend using heat-resistant gloves for this part of the process, as all components will have reached extremely high temperatures.

  • Page 15: Cooling

    Speidel’s Braumeister to the boiling wort 10 to 15 minutes after boiling has started. The hops remains in the wort during the entire boiling period, as its substances only begin to unfold their effect after boiling for some time, thereby imparting the intended hops bitterness to the beer.

  • Page 16: Main Fermentation

    Speidel’s Braumeister stirring or moving the cooled wort, as this will cause the settled trub to whirl up again and also flow into the fermentation vessel. We recommend using a so-called wort cooler (cooling coil – see accessories), which is placed into the wort immediately after the boiling process, and is disinfected as well as this manner.

  • Page 17: Maturation

    Speidel’s Braumeister fermentation period (e.g. for measurements using the beer spindle), immediately clean the tap and disinfect using a cotton-wool ball and sulphuric acid where necessary. This prevents surface drying and subsequent infection by inherent bacteria during decanting. 11.9 Maturation During secondary fermentation or maturation, all sugars remaining from the main fermentation process and added sugars are fermented –...

  • Page 18: Brewing Example/ Brief Instructions

    Speidel’s Braumeister 12 Brewing example/ brief instructions The following example serves to illustrate your first brewing procedure with the Braumeister on a step-by-step basis using an actual recipe: Beer type: Pale wheat beer/ top-fermented Beer quantity: 20l/ 50l ready-to-drink beer Original wort: 11-12°Plato...
  • Page 19 Speidel’s Braumeister When the mashing-in temperature has been reached a signal tone is emitted; press ENTER to acknowledge. Then insert the malt pipe (with pulled-on seal facing downwards). Ensure that the seal is centred on the malt pipe and sits absolutely flush on the vessel base.
  • Page 20 Speidel’s Braumeister Stir the hot wort thoroughly (whirlpool effect) so as to purify it from the hot break. Then immediately place the cooling coil (accessory) into the centre of the vessel. Connect the coil to cold water and allow cooling to start. Caution: Boiling hot water initially flows through the coil.

  • Page 21: Brewing Faults/ Troubleshooting

    Speidel’s Braumeister 13 Brewing faults/ troubleshooting Do not repair the device yourself. Rather seek an authorised specialist. To avoid risks, defective controls/mains cables or other electrical components may only be replaced or repaired by the manufacturer, our customer service or a person with similar qualifications.
  • Page 22 Speidel’s Braumeister Too much carbon dioxide lost during decanting Carbon dioxide too low or through pipe. Freeze more wort and add prior to decanting. Pressure too high – ventilate flip-top bottles Carbon dioxide too low – beer foams over more frequently.

  • Page 23: Legal Aspect Of Home Brewing

    Speidel’s Braumeister 14 Legal aspect of home brewing Hobby brewers who produce beer in their own residence for personal consumption may produce up to 200 l beer per year, tax-free. This beer may not be sold. Hobby brewers must provide the chief customs office responsible with notification prior to starting the first brewing procedure.

  • Page 24: Brewing Record

    Speidel’s Braumeister 15 Brewing record Basic data Date: Start of brewing procedure – time: End of brewing procedure – time: Recipe Malt kg – Hops g – Water l: Brewing procedure Procedure phase Temperature Duration Mashing in: 1. Protein rest phase: 2.

  • Page 25: Cleaning Instructions

    Speidel’s Braumeister 16 Cleaning instructions Fill with approx. 2 cm water via the heating coil and heat to ~ 35°C by means of manual control. Caution: Vent the pump by switching it on and off several times! Then disconnect the Braumeister from the mains again.
  • Page 26 Speidel’s Braumeister Open the pump: You should be able to open the pump housing by hand. If this is not the case, please loosen the housing via the screw-cap using a small square of timber and a hammer. The rotor ball in the interior of the pump then becomes visible.

  • Page 27: Guarantee Conditions, Handling A Guarantee

    The fastest and most convenient option is to return the device or the notice of defect to the dealer/agent responsible or directly to us: E-Mail to: verkauf@speidel-behaelter.de or fax to: 0049 – (0)7473 -9462-99 Please provide us with your full address including contact details. In addition we...
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  • Page 32 Speidel’s Braumeister Sollte die beiliegende Betriebsanleitung nicht in einer für Sie verständlichen Sprache vorliegen, so kontaktieren Sie diesbezüglich bitte Ihren zuständigen Händler. If the accompanying instructions are not in a language that you can understand, please contact your local dealer in this regard.

This manual is also suitable for:

Braumeister 45050

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