Post by Jack-of-all-biers on Jul 5, 2019 22:44:46 GMT 10
Whilst in Germany, I've found a few good videos on brewing/home brewing, but of course they're all in German. I thought even if you can't understand the language you would all be interested in the images, processes and equipment.
This one is my favourite so far and states at the begining that a group of hobby brewers (read home brewers) got together in Upper Baveria and this is their brew gear (though note in the credits one is a qualified Master Brewer, so not your typical German home brewers).
A Basic guide to what is described below;
150L lager brew and process using around 30 kg malt (types not given)
Equipment described starting with
1. kettle and mash vessel with mixing paddle (electric powered propeller type) - gas heated
2. lauter vessel with mixing paddle (electric powered propeller type)
3. control panel for the brewery and cool (Fermentation & lager) rooms
4. collection vessel and heat exchanger
Wort production process described;
They start with 90L water between 35-50C in the mash vessel (in this case 35C). It's heated up to 63C and rested for 17 mins. There's a little bit where they show an old guy mixing and heating a mash where they describe how it used to be done in the old days. They take a part of the mash and put it in the lauter vessel (don't describe how much) and heat the rest of the mash to 74C and rest for 20 mins. There after the iodine test is described and shows no starch. They then boil the mash and describe how this denatures the enzymes. They again test with iodine, showing how the 'hidden' starch is released from the grains with a black iodine test result (a visual comparison to the earlier test result is shown). They then transfer the boiled (decocted) portion to the rest of the mash in the lauter vessel bringing it up to around 74C for a 30min rest to complete conversion. They flush the lauter outlet at first to clear any malt particles and once clear let it lauter into the basin via a swan neck lauter outlet. The basin is connected to the kettle via a pipe. Once they are able to see the grain bed in the lauter vessel, they spray rinse the mash with hot water (temp not stated) two to three times. Once all wort is out they clean the lauter vessel and the grist goes to a farmer for feed. The use 130gm hops and once the wort is boiling, is added in two or three portions (neither timings nor hop variety are stated). Wort is boiled between 75-90 mins. The brew does a check of the wort during the boil to see if the proteins have coagulated. Once the boil is complete the brewer transfers the hot wort to the collection vessel using a hop screen (I love this bit of kit) and then uses the heat exchanger to cool the wort. They test the gravity using a hydrometer with in built thermometer for ease of calibration (that I want!) and open the tap to allow the wort to flow down to the fermentation chamber.
Fermentation process described;
Top fermenting and bottom fermenting are briefly mentioned only in so far as they are different. Before they add the yeast (not described in amount or variety, but later it becomes clear it is bottom fermenting yeast [lager]) to the wort then mix it with some wort and aerate it as shown using the buckets to add enough oxygen. Day 1 temp 7C. By day 5 the krausen is at it's highest and the temp has risen to over 12C naturally. After 8 days, the initial fermentation is complete and the brown layer on top is removed before the young beer is transfered to lager tanks for 6 weeks lagering.
Note the open fermentation vessel with no gladwrap! and check out the candle test for CO2 noting the candle dies at half a meter.
They switch to how a top fermenting (Ale) beer would be handled at this stage and state "for example Weizen" so I guess a Dunkel Weizen. They show bottling of the young beer, where it is left for 2-3 weeks for carbonation building CO2 pressure to circa 2 Bar (about 29 psi). I love how grandma gets in with the old school bottle cleaning of 300 bottles!
It ends with a bottle being poured and it states from; 8 hours brewing, a week main fermentation, 3 hours bottle washing, 3 hours bottle filling and 4 weeks bottle Fermentation (so I guessing from a top fermented batch of Dunkel Weizen).
* excuse any spelling errors or capitals where they don't belong. I'm using a German computer where every other word gets a capital and all words are underlined red on the screen.