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Old 11-07-2011, 06:33 PM   #1051
Getafix
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I decided to do the recipe out of the Spiedel documentation, with the default mash schedule.

-
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Pale Wheat-1
Brewer: H
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.47 gal
Post Boil Volume: 5.60 gal
Batch Size (fermenter): 5.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 3.5 SRM
Estimated IBU: 12.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 73.8 %
Boil Time: 80 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.05 gal Toronto Ontario, Canada Water 1 -
5.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 50.0 %
5.00 lb Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3 50.0 %
12.00 g Hallertauer [6.30 %] - Boil 80.0 min Hop 4 12.2 IBUs
10.00 g Hallertauer [3.00 %] - Aroma Steep 3.0 m Hop 5 0.0 IBUs
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 6 -


Mash Schedule: Braumeister-20L-Default Mash
Total Grain Weight: 10.00 lb
----------------------------
Name Description Step Temperat Step Time
Mash-In Add 22.95 l of water and heat to 100.4 100.4 F 20 min
Protein Rest Heat to 125.6 F over 20 min 125.6 F 5 min
Maltose Heat to 145.4 F over 10 min 145.4 F 30 min
Saccharification Heat to 163.4 F over 10 min 163.4 F 30 min
Mash-Out Heat to 172.4 F over 5 min 172.4 F 15 min

Sparge: Fly sparge with 1.86 gal water at 172.4 F
Notes:
------
This recipe is the Speidel recipe from the manual, just customized to my bottling volume.

I tried malt conditioning, due to the 50% wheat malt. There was no stuck sparge, and the wort flow through the maltpipe seemed unrestricted. The OG came out about 6 points short, I should have ground the wheat and pils seperately and finer. My cordless drill had a hard time and was not up to the task.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

For a first go I thought it went pretty smoothly. I had the lid on for most of the time, or just cracked open enough to avoid a boil over.

I'll be trying this recipe again soon with a different mash schedule.

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Old 11-08-2011, 07:00 AM   #1052
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Getafix, thank you very much! Looks like you know for sure the malt kit that came with BM (Kölsch) is 50/50 Pilsner/Wheat? I have tried to find out this info because I used the malt kit myself towards my pale ale and added some additional pale ale + crystal. I just couldn't get the info on the contents anywhere, now I can update my brewing records.

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Old 11-08-2011, 11:07 AM   #1053
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@DeGarre
This is not the malt kit that can be ordered from Speidel, this is just the recipe that was documented in the manual or pdf:

Speidel’s Braumeister, Page 18 of 32
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, 1.044-1.049

Ingredients:
4.5/ 10 kg roughly crushed brewing malt (50% wheat malt, 50% barley malt, and a touch of caramel malt where required)
30l/ 60l medium-hard brewing water or tap water (23l/ 53l to start off with and the remainder for topping up)
30g/ 75g hops with 4% alpha acid (approx. 2/3 immediately after start of boiling and approx. 1/3 a few minutes before end of boiling)
Top-fermented dry yeast
-

Default Multi step mash schedule from the pdf:
Mash-In: 38*C 10min
Protein Rest: 52*C for 5-20min
Maltose: 65*C 35min
Beta: 73*C 35min
Mash-Out: 78*C 10-20min
-
Actual schedule on Braumeister:
Mash-In: 38*C 10min
Protein Rest: 52*C for 5min
Maltose: 63*C 30min
Beta: 73*C 30min
Mash-Out: 78*C 10min

With a rise of approx. 1*C per min.
-
I hope this info is still helpful to you.

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Old 11-08-2011, 11:19 AM   #1054
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Sorry, I thought it was the malt kit they ship with the BM. My search continues...

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Old 11-08-2011, 06:20 PM   #1055
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Great Stuff GetaFix! Let us know how the recipe turns out. What yeast did you use? What kind of equipment parameters did you use in Beersmith for your Braumeister?

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Old 11-08-2011, 08:02 PM   #1056
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@BierFest

Here is my BM-20L equipment profile, some info is gleaned from this thread and some from my own measurements, its' a work in progress:



I used a Schneider Weisse-Original culture. I also prepared a WLP300 starter for backup.

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Old 11-08-2011, 11:33 PM   #1057
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Just wanted to thank everyone for posting in this thread, it's been a great read, and helped my decide to pull the trigger on a 50L.

I want to especially thank Yambor44 for posting videos.. They were informative, and entertaining. Really helped my get a sense of the brewing process with the BM.

Now comes the hard part.... waiting for delivery...

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Old 11-10-2011, 03:34 PM   #1058
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Just accepted delivery of a shiny, gently used (looks new!) 50L. Thanks for posting your beersmith profile Getafix.

What's the best way to convert "simple" recipes with one mash temp into the Braumeister setup with the three phases?

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Old 11-10-2011, 04:57 PM   #1059
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Quote:
Originally Posted by sj_engr View Post
...

What's the best way to convert "simple" recipes with one mash temp into the Braumeister setup with the three phases?
I did 1st phase 38-40c just so it wouldn't be too hot for my fingers to place filters, but then did 3 phases of 20 minutes each at 67c. Final phases 0 minutes at 67c, IIRC.

I did 3 x 20 mins instead of 1 x 60 mins + rest of the phases zero mins because I am still not sure if pump breaks have to do with certain phases.
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Old 11-10-2011, 06:24 PM   #1060
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There are pump breaks in all phases except phase 5, which is meant to be used as a mashout-step. I guess it is to avoid disturbing the grain bed towards the end to aid in making a clearer wort

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