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Speidel 47070 Operating And Brewing Instructions

Master brewer 20 ltr.
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Operating and brewing instructions
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Speidel´s Master Brewer
Updated July 2008

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Summary of Contents for Speidel 47070

  • Page 1 Operating and brewing instructions Speidel´s Master Brewer Updated July 2008...

  • Page 2: Table Of Contents

    GENERAL......................1 PRESENTATION OF THE MASTER BREWER ..........2 Components and extent of supply ......................2 Installation of the Master Brewer ......................2 Cleaning the Master Brewer........................2 Storage of the Master Brewer........................ 3 Technical data about the Master Brewer ..................... 3 Language selection..........................

  • Page 3: General

    We, SPEIDEL Tank- und Behälterbau GmbH, of Krummenstrasse 2, D-72131 Ofterdingen, declare ourselves to be solely responsible for the product - which is named in these instructions as ‘Speidel’s Master Brewer’ and to which this declaration refers - complying with the regulations of the following European Guidelines: 89/336/EWG and 72/73/EWG.

  • Page 4: Presentation Of The Master Brewer

    Speidel’s Master Brewer 2 Presentation of the Master Brewer Components and extent of supply Please find out about the components and the extent of supply from the following illustration (the cooling spiral and fermenting cask are not included). Installation of the Master Brewer The Master Brewer must be placed on a sturdy, stable and horizontal base before use or before the brewing process.

  • Page 5: Storage Of The Master Brewer

    Speidel’s Master Brewer Care must be taken when cleaning the brewing boiler, that no sprayed water or moisture comes into contact with the electrical components. The power supply must be disconnected in order to clean the Master Brewer. The Master Brewer and the associated internal fitments only have to be freed of dust and dirt with warm water before the brewing begins.

  • Page 6: Working With The Master Brewer

    Speidel’s Master Brewer 3 Working with the Master Brewer Advice about safety Caution: danger of burning! The container, lid and fittings become very hot. The boiler contains boiling wort at the end of the brewing process. Follow the advice about installation. Never move the Master Brewer when it is in a hot condition.

  • Page 7: Advice About The Recirculating Pump

    Speidel’s Master Brewer Pressing ↓+↑ simultaneously returns to the initial display of the Master Brewer. Cancel / back: In all operating modes (automatic, programming mode and manual operation), pressing the buttons ↓+↑ returns the user to the initial position. Advice about the recirculating pump The recirculating pump can be switched on and off via the switch that is located on the electrical box.

  • Page 8: Brewing With The Master Brewer

    [e.g., a logbook] of brewing (refer to the record in the appendix or at www.speidel-behaelter.de), so as to ensure that you do not omit any steps: it will give you a review of your brewing processes retrospectively too. Some...

  • Page 9: Programming / Starting The Master Brewer

    Speidel’s Master Brewer Softening the brewing water The brewing water can be softened if necessary. The water (cold tap water) is boiled for 30 minutes in the Master Brewer for this purpose, then it is cooled and stored temporarily – e.g., in the fermenting container – until the brewing. The separated lime has been deposited on the bottom of the container and it will be disposed of.
  • Page 10 Speidel’s Master Brewer heating The pump and heating remain switched on until the temp S/I 038/019°C programmed mashing temperature is reached. The set temperature and actual temperature are shown on the display. On reaching the mashing temperature, a signal tone sounds, auto 38°C reached...

  • Page 11: Running Off

    Speidel’s Master Brewer Maltose mode During the maltose mode, which is the second phase, the molecules of starch are converted into fermentable sugar with the aid of other enzymes that are present in the malt. This phase is an important stage of the brewing process for forming alcohol because the greatest amounts of sugar are formed during it.

  • Page 12: Boiling The Hops

    Speidel’s Master Brewer above. Remove the upper sheet metal sieve including the sieve cloth and pierce the malt husks with the aid of a long wooden spoon, so that ‘encapsulated’ beer wort can run off or drain downwards again. The temperature continues to be maintained constantly at the preset temperature of 78°C during the purging.
  • Page 13 Speidel’s Master Brewer doing so, that the vaporized water is also replaced. Conversely, the liquid’s level will fall when the content of basic wort is too low (by the water vaporizing), which leads to a higher concentration of sugar and thus to a higher alcoholic content too. The brewing boiler must be open when the boiling phase is carried out.

  • Page 14: Cooling

    Speidel’s Master Brewer Cooling You must work in absolutely sterile conditions from now on because contamination that is caused by bacteria which are present in the air or on dirty equipment [e.g., utensils] during all of the further working steps, can utterly ruin your work All of the equipment that is now used must be thoroughly cleans or disinfected as the case may be.

  • Page 15: Maturation (Ripening)

    Speidel’s Master Brewer the activity of organisms in the beer yeast, which convert the fermentable sugar into alcohol and carbonic acid. The cask is sealed with a lid and a fermenting bung immediately after adding the yeast. Sulphurous acids should be filled in the fermenting bung, so that no foreign organisms can enter the cask.
  • Page 16 Speidel’s Master Brewer can thus be deposited again. A hose that is pushed onto the stop cock and reaches down to the bottom of the bottle serves for the filling. That avoids the foam forming too profusely and it also prevents too much carbonic acid from being lost. The bottles are filled up to between 90% and 95% of their capacity (thus leaving some fermenting space) and sealed immediately.

  • Page 17: Brewing Example And Brief Instructions

    Speidel’s Master Brewer 5 A brewing example and brief instructions We want to demonstrate brewing with the Master Brewer by using a definitive example that will guide you through the first brewing process step by step, as follows. Beer type: Light wheat beer: top-fermented.
  • Page 18 Speidel’s Master Brewer On reaching the mashing temperature, a signal tone sounds, which must be acknowledged by pressing the ENTER button. The malt pipe can now be inserted with the seal facing downwards. Make sure that the pipe is clean, centred and lying flat on the bottom of the boiler.
  • Page 19 Speidel’s Master Brewer Stir the hot wort vigorously (whirlpool effect) in order to clarify the wort. Put the cooling spiral (accessory) into the middle of the boiler immediately after the boiling ends. Connect the spiral to cold water and begin the cooling. Caution: boiling hot water will flow out of the spiral at the beginning.

  • Page 20: Brewing Defects And Eliminating Problems

    Speidel’s Master Brewer 6 Brewing defects and eliminating problems Problem Eliminating the problem Fountains of wort shoot up during circulation. The malt is crushed too finely. If necessary, crush the malt yourself (only break it up). Blocked pump. Put on the filter cloth and sheet metal sieve properly.
  • Page 21 Speidel’s Master Brewer was added before the bottling. Poor content of foam. Too little carbonic acid. Shorten the protein mode. Mash at a higher temperature. It is better to remove hot cooler sludge. Ferment at lower temperatures. Page 19 of 26...

  • Page 22: Legal Aspects Of Domestic Brewing

    Speidel’s Master Brewer 7 Legal aspects of domestic brewing (valid just for Germany) For the legal aspects in your country, please contact your local departements!!! Hobby brewers who prepare beer in their households for their own consumption, are allowed to manufacture up to 200 litres of beer per year tax-free. This beer is not allowed to be sold.

  • Page 23: Advice About Literature And Purchasing Sources

    Speidel’s Master Brewer 8 Advice about literature and purchasing sources Numerous internet pages and books which solely deal with the subject of domestic brewing, can be acquired on the internet and specialized book shops. It is also advisable to obtain many helpful tricks and tips from there, which will certainly assist you further on the way to becoming a ‘true’...

  • Page 24: Brewing Record

    Speidel’s Master Brewer 9 Brewing record Basic data Date: Date: Date: Recipe Malt in kg , hops in g, water in litres: Brewing process Processing phase Processing phase Duration Mashing Mashing 1st phase, protein mode 2nd phase, maltose mode 3rd phase, saccharification 1:...

  • Page 25: Pump Cleaning

    Speidel’s Master Brewer 10 Pump cleaning Fill with water to a level about 2 cm above the heating coils and then, using the controls, heat up manually to approx. 35°C. Then unplug the Braumeister! Now brewing residues can be removed...
  • Page 26 Speidel’s Master Brewer Open the pump: It should be possible to open the pump housing by hand. If it is not, you should use a small block of wood and a hammer to release the union-nut. In the interior of the pump, the impeller wheel will now be visible.
  • Page 27 Speidel’s Master Brewer Page 25 of 26...

  • Page 28: Warnings

    Speidel’s Master Brewer 11 Warnings Before brewing, the Braumeister must be placed on a stable, flat and level surface. Danger! Electric current! The appliance, that is the pump, heating and the controls are all LIVE! Caution! Danger of burns or scalding! Boiler, components and the boiler's contents will all get very hot.

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