Bumping up to say I look forward to see and hear RobMeister's review on the new 20 litre baby. I am having now Aventinus Weizen Eisbock 12%...peace baby...
I hope it will not be too long!! 
Speidel Braumeister (brewmaster)
- Thread starter FiveKaiBrewing
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I hope it will not be too long!! 
When you start to (fly) sparge, your sugar/water ratio starts to drastically change, and your pH level begins to increase. That is why it is essential to monitor pH and/or gravity when fly sparging so you do not extract tannins.
Hi Kevin,
I am wondering about something:
Since tannins are tannic acid, it seems to me that if your pH starts out low and then rises during your sparge, that you have already extracted all the acid/tannins. A pH of 7.0 is neutral and anything below that is acidic. If pH is low and then rises, you have gone from acidic to neutral to basic.
cyberbackpacker
Well-Known Member
You are right, in my haste I "mis-spoke"//mis-wrote in regards to the pH rising, and not falling.
bach
Active Member
I did a simple ESB recipe with no sparge technique.
I filled the pot to 25L mark. Had total of 4.8kg grain.
With no sparge technique I obtained 21L of wort.
The mash efficiency was exactly 70%.
I filled the pot to 25L mark. Had total of 4.8kg grain.
With no sparge technique I obtained 21L of wort.
The mash efficiency was exactly 70%.
Sudz
Well-Known Member
I assume the displayed temp is the process process temp of the SB.
Has anyone measured the actual mash temp within the grain cylinder at multiple locations during a run to see how close it is with the displayed value?
I am curious to see how consistent the mash temp is at various locations during a run using the SP design/process.
Has anyone measured the actual mash temp within the grain cylinder at multiple locations during a run to see how close it is with the displayed value?
I am curious to see how consistent the mash temp is at various locations during a run using the SP design/process.
apratsunrthd
Well-Known Member
I plan on ordering a 20L this week. Excited to join the club!
apratsunrthd
Well-Known Member
Awesome, Getafix! Did you fashion that blanket for it yourself or did you buy it? What is it made of?
Thanks, put an old camping/yoga mat to better use. Looks like very small cell neoprene.
Here is the cord that came with it.
I swapped that out with a heavyduty computer cable, which then plugs into an extension cord which ends in a 30/50 Amps plug.
30/50Amps.
The wiring was a breeze, and can plug into my stove or dryer outlet.
I swapped that out with a heavyduty computer cable, which then plugs into an extension cord which ends in a 30/50 Amps plug.
30/50Amps.
The wiring was a breeze, and can plug into my stove or dryer outlet.
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.
-
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.
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.
@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:
Speidels 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.
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:
Speidels 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.
@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.
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.
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...
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...
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?
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.
Had my second Braumeister 20L brewday yesterday, and thought to share the experience. I brewed the same recipe (Pale Wheat) as before just changed up some things:
Ground Pils, Wheat seperately and finer. (Malt Conditioning leaves the husk, pericap mostly intact).
Filled with water to 25L mark, filled to 23L last time.
Changed mash schedule to include a feurilic acid rest.
Changed bittering hops, just adjusted for what I had on hand.
Checked Tmp, pH, EC, and SG along the way.
As per hfk2's cheescloth fix:
This way less flour and bits end up on the wrong side:
Post Mash-In, just as 1st phase was starting:
End of Mash-Out:
-
I sparged to a separate bucket, 2L at a time, for a total of 8L. Sparge SG went down from 1.028 to 1.024. I should have collected more, pH was 5.9.
With the thermal cover and the lid mostly on I got a boil off of 0.88GL for a total boil off of 1.32GL, which gave me an evaporation rate of 14.7%. I prefer 10%ish, so either will leave boil program at 100*C or will remove thermal cover once boil is underway and better adjust the opening of the lid.
This time around I ended up 6 points over. I was concerned about a stuck mash, but the malt conditioning and filling up with a couple of extra liters of H2O over the suggested kept the flow going pretty good.
I have a couple of other wheat recipes to brew, then I will try some saison recipes with simpler mash schedules and shorter boil times.
So far both Braumeister brewdays were approx. 10hrs including prep and cleanup. Not bad for 4-5 step mash schedule with a 90min boil. I would like to see if I could get an occasional 10GL batch done in that time. Makomachine put out the great idea of mashing in the Braumeister then transfering the wort to the stovetop for the first boil while the second batch gets added to the Braumeister.
Now all I need to do is build a couple more fermenters:
Thanks again to all the contributers, 2 Braumeister brews done and I am looking forward to the next one.
Ground Pils, Wheat seperately and finer. (Malt Conditioning leaves the husk, pericap mostly intact).
Filled with water to 25L mark, filled to 23L last time.
Changed mash schedule to include a feurilic acid rest.
Changed bittering hops, just adjusted for what I had on hand.
Checked Tmp, pH, EC, and SG along the way.
As per hfk2's cheescloth fix:
This way less flour and bits end up on the wrong side:
Post Mash-In, just as 1st phase was starting:
End of Mash-Out:
-
I sparged to a separate bucket, 2L at a time, for a total of 8L. Sparge SG went down from 1.028 to 1.024. I should have collected more, pH was 5.9.
With the thermal cover and the lid mostly on I got a boil off of 0.88GL for a total boil off of 1.32GL, which gave me an evaporation rate of 14.7%. I prefer 10%ish, so either will leave boil program at 100*C or will remove thermal cover once boil is underway and better adjust the opening of the lid.
This time around I ended up 6 points over. I was concerned about a stuck mash, but the malt conditioning and filling up with a couple of extra liters of H2O over the suggested kept the flow going pretty good.
I have a couple of other wheat recipes to brew, then I will try some saison recipes with simpler mash schedules and shorter boil times.
So far both Braumeister brewdays were approx. 10hrs including prep and cleanup. Not bad for 4-5 step mash schedule with a 90min boil. I would like to see if I could get an occasional 10GL batch done in that time. Makomachine put out the great idea of mashing in the Braumeister then transfering the wort to the stovetop for the first boil while the second batch gets added to the Braumeister.
Now all I need to do is build a couple more fermenters:
Thanks again to all the contributers, 2 Braumeister brews done and I am looking forward to the next one.
apratsunrthd
Well-Known Member
10 hours?! My AG brew days with an Igloo cooler mash tun aren't that long. What was your mash/boil schedule?
@apratsunrthd
Mash Schedule: Braumeister-20L-Weyermann-SM
Total Grain Weight: 10.00 lb
----------------------------
Name Description Step Temperat Step Time
Mash In Add 25.00 l of water and heat to 95.0 F 95.0 F 20 min <-This is not a phase, and is manually timed.
Feurilic Acid Heat to 113.0 F over 18 min 113.0 F 10 min
Protein Rest Heat to 126.0 F over 13 min 126.0 F 10 min
Beta Heat to 144.0 F over 10 min 144.0 F 30 min
Alpha Heat to 162.0 F over 10 min 162.0 F 30 min
Mash Out Heat to 172.0 F over 10 min 172.0 F 10 min
-
Thats about 3hrs. Then a 90min boil. I started my brewday at around 10:00 and was done by 20:00. The brewing itself only took approx. 5 1/2hrs. My past all grain brews were around 8hrs. Preparing things beforehand (grinding grains, and all the little details) would help reduce that time by a bit. I was also taking lots of measurements during the process. I'll time and document the various stages next time to have a better idea of where the time went. I didn't notice the time till the washing was done.
Mash Schedule: Braumeister-20L-Weyermann-SM
Total Grain Weight: 10.00 lb
----------------------------
Name Description Step Temperat Step Time
Mash In Add 25.00 l of water and heat to 95.0 F 95.0 F 20 min <-This is not a phase, and is manually timed.
Feurilic Acid Heat to 113.0 F over 18 min 113.0 F 10 min
Protein Rest Heat to 126.0 F over 13 min 126.0 F 10 min
Beta Heat to 144.0 F over 10 min 144.0 F 30 min
Alpha Heat to 162.0 F over 10 min 162.0 F 30 min
Mash Out Heat to 172.0 F over 10 min 172.0 F 10 min
-
Thats about 3hrs. Then a 90min boil. I started my brewday at around 10:00 and was done by 20:00. The brewing itself only took approx. 5 1/2hrs. My past all grain brews were around 8hrs. Preparing things beforehand (grinding grains, and all the little details) would help reduce that time by a bit. I was also taking lots of measurements during the process. I'll time and document the various stages next time to have a better idea of where the time went. I didn't notice the time till the washing was done.
@bcryan
http://www.homebrew-supplies.ca/viartshop/products.php?category_id=251
As far as I know Randy the owner is the Canadian distributor. He has been stocking both the 20 and 50L in small quantities. He is very easy to deal with and overall his pricing is fair. Hope that helps.
http://www.homebrew-supplies.ca/viartshop/products.php?category_id=251
As far as I know Randy the owner is the Canadian distributor. He has been stocking both the 20 and 50L in small quantities. He is very easy to deal with and overall his pricing is fair. Hope that helps.
I've got a bunch of Wit and Wheat beers on my todo list that will benefit from the Braumeisters mashing abilities, but I would also like some shorter brewdays. The occasional 10gl batch would be nice as well.
15lbs grain seems to be the upper limit for the 20L, perhaps between maximum sparge collection and a small top up pre-boil, a batch size of 9.5gl with an OG of 1.043 can be achieved. The wort would have to be split between the Braumeister and another kettle for the boil. Then with the right yeast an FG of 1.002 can bring the ABV to approx. 5.1%. It sounds like another opportunity to brew a Saison with Wyeast 3711.
-
Recipe: SAISON-15lbs-9.24gl
Recipe Specifications
--------------------------
Boil Size: 11.13 gal
Batch Size (fermenter): 9.50 gal
Bottling Volume: 9.24 gal
Estimated OG: 1.043 SG
Estimated IBU: 22.0 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13.19 gal Toronto Ontario, Canada Water 1 -
14.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 93.3 %
1.00 lb Carawheat (Weyermann) (50.0 SRM) Grain 3 6.7 %
2.40 g Cascade [5.00 %] - First Wort 60.0 min Hop 4 1.2 IBUs
34.25 g Cascade [5.00 %] - Boil 60.0 min Hop 5 15.4 IBUs
17.00 g Cascade [5.00 %] - Boil 30.0 min Hop 6 3.9 IBUs
12.00 g Cascade [5.00 %] - Boil 15.0 min Hop 7 1.4 IBUs
5.60 g Cascade [5.00 %] - Aroma Steep 5.0 min Hop 8 0.0 IBUs
1.0 pkg French Saison-H1 (Wyeast Labs #3711) [50 Yeast 9 -
-
I'll still be happy even if I end up with 9gl batch size, it'll give me a good starting point to tweak from. My pipeline is filling up, I can finally consider longterm storage for some.
15lbs grain seems to be the upper limit for the 20L, perhaps between maximum sparge collection and a small top up pre-boil, a batch size of 9.5gl with an OG of 1.043 can be achieved. The wort would have to be split between the Braumeister and another kettle for the boil. Then with the right yeast an FG of 1.002 can bring the ABV to approx. 5.1%. It sounds like another opportunity to brew a Saison with Wyeast 3711.
-
Recipe: SAISON-15lbs-9.24gl
Recipe Specifications
--------------------------
Boil Size: 11.13 gal
Batch Size (fermenter): 9.50 gal
Bottling Volume: 9.24 gal
Estimated OG: 1.043 SG
Estimated IBU: 22.0 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13.19 gal Toronto Ontario, Canada Water 1 -
14.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 93.3 %
1.00 lb Carawheat (Weyermann) (50.0 SRM) Grain 3 6.7 %
2.40 g Cascade [5.00 %] - First Wort 60.0 min Hop 4 1.2 IBUs
34.25 g Cascade [5.00 %] - Boil 60.0 min Hop 5 15.4 IBUs
17.00 g Cascade [5.00 %] - Boil 30.0 min Hop 6 3.9 IBUs
12.00 g Cascade [5.00 %] - Boil 15.0 min Hop 7 1.4 IBUs
5.60 g Cascade [5.00 %] - Aroma Steep 5.0 min Hop 8 0.0 IBUs
1.0 pkg French Saison-H1 (Wyeast Labs #3711) [50 Yeast 9 -
-
I'll still be happy even if I end up with 9gl batch size, it'll give me a good starting point to tweak from. My pipeline is filling up, I can finally consider longterm storage for some.
A strong contender for the next brew is this Dubbel:
Recipe: DUBBEL-15lbs-9.24gl
Recipe Specifications
--------------------------
Boil Size: 11.13 gal
Batch Size (fermenter): 9.50 gal
Bottling Volume: 9.24 gal
Estimated OG: 1.058 SG
Estimated Color: 14.1 SRM
Estimated IBU: 18.0 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12.93 gal Toronto Ontario, Canada Water 1 -
14.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 75.7 %
1.00 lb Special B (Dingemans) (147.5 SRM) Grain 3 5.4 %
5.72 g Hallertauer [3.00 %] - First Wort 60.0 m Hop 4 1.7 IBUs
1.50 lb Dememera Sugar (2.0 SRM) Sugar 5 8.1 %
1.00 lb Belgian Candi Syrup - Dark (Dark Candi I Sugar 6 5.4 %
1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 7 5.4 %
22.74 g Styrian Goldings [7.00 %] - Boil 60.0 mi Hop 8 14.4 IBUs
14.08 g Hallertauer [3.00 %] - Boil 30.0 min Hop 9 1.9 IBUs
15.00 g Coriander Seed (Boil 5.0 mins) Spice 10 -
7.84 g Hallertauer [3.00 %] - Aroma Steep 5.0 m Hop 11 0.0 IBUs
1.0 pkg Abbey IV Ale Yeast (White Labs #WLP540) Yeast 12 -
-
This style is great for 10gl batches, the sugars makeup for alot. This will have a simpler mash schedule with just a 20min mash-in, a 60min conversion, a 10min mash-out, and a 60min boil. I already have a Saison aging.
Recipe: DUBBEL-15lbs-9.24gl
Recipe Specifications
--------------------------
Boil Size: 11.13 gal
Batch Size (fermenter): 9.50 gal
Bottling Volume: 9.24 gal
Estimated OG: 1.058 SG
Estimated Color: 14.1 SRM
Estimated IBU: 18.0 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12.93 gal Toronto Ontario, Canada Water 1 -
14.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 75.7 %
1.00 lb Special B (Dingemans) (147.5 SRM) Grain 3 5.4 %
5.72 g Hallertauer [3.00 %] - First Wort 60.0 m Hop 4 1.7 IBUs
1.50 lb Dememera Sugar (2.0 SRM) Sugar 5 8.1 %
1.00 lb Belgian Candi Syrup - Dark (Dark Candi I Sugar 6 5.4 %
1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 7 5.4 %
22.74 g Styrian Goldings [7.00 %] - Boil 60.0 mi Hop 8 14.4 IBUs
14.08 g Hallertauer [3.00 %] - Boil 30.0 min Hop 9 1.9 IBUs
15.00 g Coriander Seed (Boil 5.0 mins) Spice 10 -
7.84 g Hallertauer [3.00 %] - Aroma Steep 5.0 m Hop 11 0.0 IBUs
1.0 pkg Abbey IV Ale Yeast (White Labs #WLP540) Yeast 12 -
-
This style is great for 10gl batches, the sugars makeup for alot. This will have a simpler mash schedule with just a 20min mash-in, a 60min conversion, a 10min mash-out, and a 60min boil. I already have a Saison aging.
Interresting.
That's a different pump than on my 20L from ca october 2010 (Anlage # 77X). Mine is blue and of the brand Vortex, model BW152 OT.
Is this an adaptation for the American market? Yours says 50/60 Hz, mine says 50Hz only.
Is this new pump the solution to or the cause of the reported pump issues?
I'll check the barcode on the shipped box, I vaguely remember it saying something about North America.
EDIT:
Just checked, the one Speidel sticker does not differentiate between North America and Europe. It just states which Braumeister it is and the box dimensions.
EDIT:
Just checked, the one Speidel sticker does not differentiate between North America and Europe. It just states which Braumeister it is and the box dimensions.
ok, was this a replacement for a faulty pump?
If so, did it replace a blue one?
DIY braumeister builders can buy the pump online here!
http://www.pumpen-heizung.de/laing-pumpen/ecocirc-e1/laing-ecocirc-e1-e1-15700b.html
If so, did it replace a blue one?
DIY braumeister builders can buy the pump online here!
http://www.pumpen-heizung.de/laing-pumpen/ecocirc-e1/laing-ecocirc-e1-e1-15700b.html
Brewday tomorrow. With my 20L Braumeister I'm going to attempt a 9.5gl batch size, all 15lbs mashed at once, then split for the boil.
Recipe: DUBBEL-SAISON-15lbs-9.24gl
Recipe Specifications
--------------------------
Boil Size: 11.13 gal
Post Boil Volume: 10.02 gal
Batch Size (fermenter): 9.50 gal
Bottling Volume: 9.24 gal
Estimated OG: 1.042 SG
Estimated Color: 10.7 SRM
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12.93 gal Toronto Ontario, Canada Water 1 -
14.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 93.3 %
1.00 lb Special B (Dingemans) (147.5 SRM) Grain 3 6.7 %
-
This method will work best for those styles with low alcohol, highly attenuating yeast, or lots of sugar additions.
I happen to be splitting this batch between 2 styles, not splitting the batch would would simplify things further.
It would still need to be split for the boil though.
Fill Braumeister with 27L water.
Add 15lbs grain. (malt conditioned, or maybe rice hulls)
Mash as usual, keep an eye on it.
Sparge with 22L water, keep an eye on pH (not over 6), and SG (not under 1.010).
A pre-boil volume of 42L is desirable. If it all doesn't fit into the Braumeister, then drain off into kettle splitting the batch into 2,
making sure to mix the total volume well.
If it does all fit into the Braumeister, mix well then split into 2, 21L batches.
One batch will be boiled on the stovetop, the other in the Braumeister.
If brewing 2 different styles, then treat each volume separately.
If brewing 1 style, then recombine both batches post boil, mix well then chill.
-
This is a test batch, I,m sure there'll be a bit of tweaking and compromise (on volume). I don't need to do large batches often, but it'll be nice to know I can.
Recipe: DUBBEL-SAISON-15lbs-9.24gl
Recipe Specifications
--------------------------
Boil Size: 11.13 gal
Post Boil Volume: 10.02 gal
Batch Size (fermenter): 9.50 gal
Bottling Volume: 9.24 gal
Estimated OG: 1.042 SG
Estimated Color: 10.7 SRM
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12.93 gal Toronto Ontario, Canada Water 1 -
14.00 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 93.3 %
1.00 lb Special B (Dingemans) (147.5 SRM) Grain 3 6.7 %
-
This method will work best for those styles with low alcohol, highly attenuating yeast, or lots of sugar additions.
I happen to be splitting this batch between 2 styles, not splitting the batch would would simplify things further.
It would still need to be split for the boil though.
Fill Braumeister with 27L water.
Add 15lbs grain. (malt conditioned, or maybe rice hulls)
Mash as usual, keep an eye on it.
Sparge with 22L water, keep an eye on pH (not over 6), and SG (not under 1.010).
A pre-boil volume of 42L is desirable. If it all doesn't fit into the Braumeister, then drain off into kettle splitting the batch into 2,
making sure to mix the total volume well.
If it does all fit into the Braumeister, mix well then split into 2, 21L batches.
One batch will be boiled on the stovetop, the other in the Braumeister.
If brewing 2 different styles, then treat each volume separately.
If brewing 1 style, then recombine both batches post boil, mix well then chill.
-
This is a test batch, I,m sure there'll be a bit of tweaking and compromise (on volume). I don't need to do large batches often, but it'll be nice to know I can.
The 2 batches will look something like this:
#1:
Recipe: DUBBEL-9.52lbs-4.5gl
Recipe Specifications
--------------------------
Boil Size: 5.65 gal
Post Boil Volume: 5.08 gal
Batch Size (fermenter): 4.75 gal
Bottling Volume: 4.49 gal
Estimated OG: 1.059 SG
Estimated Color: 16.8 SRM
Estimated IBU: 17.9 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.74 g Hallertauer [3.00 %] - First Wort 60.0 m Hop 4 2.8 IBUs
1.00 lb Belgian Candi Syrup - Dark (Dark Candi I Sugar 5 10.5 %
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 6 5.3 %
0.50 lb Dememera Sugar (2.0 SRM) Sugar 7 5.3 %
9.66 g Styrian Goldings [7.00 %] - Boil 60.0 mi Hop 8 12.0 IBUs
11.67 g Hallertauer [3.00 %] - Boil 30.0 min Hop 9 3.2 IBUs
15.00 g Coriander Seed (Boil 5.0 mins) Spice 10 -
7.84 g Hallertauer [3.00 %] - Aroma Steep 5.0 m Hop 11 0.0 IBUs
1.0 pkg Abbey IV Ale Yeast (White Labs #WLP540) Yeast 12 -
and #2:
Recipe: SAISON-7.5lbs-4.5gl
Recipe Specifications
--------------------------
Boil Size: 5.65 gal
Post Boil Volume: 5.08 gal
Batch Size (fermenter): 4.75 gal
Bottling Volume: 4.49 gal
Estimated OG: 1.042 SG
Estimated Color: 10.6 SRM
Estimated IBU: 19.9 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.28 g Cascade [5.00 %] - First Wort 60.0 min Hop 4 4.2 IBUs
12.50 g Cascade [5.00 %] - Boil 60.0 min Hop 5 11.1 IBUs
9.99 g Cascade [5.00 %] - Boil 30.0 min Hop 6 4.5 IBUs
15.09 g Cascade [5.00 %] - Aroma Steep 10.0 min Hop 7 0.0 IBUs
1.0 pkg French Saison-H1 (Wyeast Labs #3711) [50 Yeast 8 -
-
I'm looking forward to the brew session, and will keep you posted.
#1:
Recipe: DUBBEL-9.52lbs-4.5gl
Recipe Specifications
--------------------------
Boil Size: 5.65 gal
Post Boil Volume: 5.08 gal
Batch Size (fermenter): 4.75 gal
Bottling Volume: 4.49 gal
Estimated OG: 1.059 SG
Estimated Color: 16.8 SRM
Estimated IBU: 17.9 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.74 g Hallertauer [3.00 %] - First Wort 60.0 m Hop 4 2.8 IBUs
1.00 lb Belgian Candi Syrup - Dark (Dark Candi I Sugar 5 10.5 %
0.50 lb Cane (Beet) Sugar (0.0 SRM) Sugar 6 5.3 %
0.50 lb Dememera Sugar (2.0 SRM) Sugar 7 5.3 %
9.66 g Styrian Goldings [7.00 %] - Boil 60.0 mi Hop 8 12.0 IBUs
11.67 g Hallertauer [3.00 %] - Boil 30.0 min Hop 9 3.2 IBUs
15.00 g Coriander Seed (Boil 5.0 mins) Spice 10 -
7.84 g Hallertauer [3.00 %] - Aroma Steep 5.0 m Hop 11 0.0 IBUs
1.0 pkg Abbey IV Ale Yeast (White Labs #WLP540) Yeast 12 -
and #2:
Recipe: SAISON-7.5lbs-4.5gl
Recipe Specifications
--------------------------
Boil Size: 5.65 gal
Post Boil Volume: 5.08 gal
Batch Size (fermenter): 4.75 gal
Bottling Volume: 4.49 gal
Estimated OG: 1.042 SG
Estimated Color: 10.6 SRM
Estimated IBU: 19.9 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.28 g Cascade [5.00 %] - First Wort 60.0 min Hop 4 4.2 IBUs
12.50 g Cascade [5.00 %] - Boil 60.0 min Hop 5 11.1 IBUs
9.99 g Cascade [5.00 %] - Boil 30.0 min Hop 6 4.5 IBUs
15.09 g Cascade [5.00 %] - Aroma Steep 10.0 min Hop 7 0.0 IBUs
1.0 pkg French Saison-H1 (Wyeast Labs #3711) [50 Yeast 8 -
-
I'm looking forward to the brew session, and will keep you posted.
apratsunrthd
Well-Known Member
Ordered mine yesterday... and the wait begins...
I am pretty impressed with the 20L Braumeister. I've done a couple of standard batches on it, and was wondering how well it would do for larger batches of a lower gravity.
Filled it with 15lbs grain, and 27L water, the mashflow was a bit slower than usual.
Sparged with approx. 22L for a pre-boil volume of 43L, which was then split between the Braumeister and a Kettle.
Pre-boil OG: was 1.040.
One batch was made into a Saison, its batch volume was 5gl with an OG of 1.042.
The other batch was made into a Dubbel its batch volume was 5.26 with an OG of 1.062 due to 2lbs of various sugars.
All in all a stressless brewday, just working with large volumes of hot water was precarious, a march pump may be in my near future.
Heres a couple brewday pics:
15lbs in the malt pipe.
Got the top plate on with a bit of pressure.
Getting to phase 1 temp, pump rest.
Pump rest during mash-out.
Lift Malt Pipe?
-
This is a work in progress, only a couple of tweaks for next time.
Filled it with 15lbs grain, and 27L water, the mashflow was a bit slower than usual.
Sparged with approx. 22L for a pre-boil volume of 43L, which was then split between the Braumeister and a Kettle.
Pre-boil OG: was 1.040.
One batch was made into a Saison, its batch volume was 5gl with an OG of 1.042.
The other batch was made into a Dubbel its batch volume was 5.26 with an OG of 1.062 due to 2lbs of various sugars.
All in all a stressless brewday, just working with large volumes of hot water was precarious, a march pump may be in my near future.
Heres a couple brewday pics:
15lbs in the malt pipe.
Got the top plate on with a bit of pressure.
Getting to phase 1 temp, pump rest.
Pump rest during mash-out.
Lift Malt Pipe?
-
This is a work in progress, only a couple of tweaks for next time.
