Original
Operating & Brewing Instructions
for
Speidels Braumeister
Art. no.: 46500
updated April 2013
1 GENERAL REMARKS ...................................................................................... 3
2 SAFETY INSTRUCTIONS................................................................................. 3
2.1 General Safety Instructions ................................................................................................................... 3
2.2 Special Safety Instructions..................................................................................................................... 4
3 COMPONENTS AND SCOPE OF DELIVERY .................................................. 5
4 TECHNICAL DATA ON THE BRAUMEISTER.................................................. 5
5 SETTING UP THE BRAUMEISTER.................................................................. 6
6 CLEANING THE BRAUMEISTER..................................................................... 6
7 STORING THE BRAUMEISTER ....................................................................... 6
8 BEFORE THE FIRST USE ................................................................................ 6
9 SERVICING AND MAINTENANCE ................................................................... 7
10 WASTE DISPOSAL........................................................................................... 7
11 WORKING WITH THE BRAUMEISTER............................................................ 8
11.1 Choosing the language............................................................................................................................ 8
11.2 Notes on temperature control................................................................................................................ 8
11.3 Notes on the circulation pump............................................................................................................... 9
11.4 Notes on the container lid....................................................................................................................... 9
11.5 Notes on pipe layout and valve position................................................................................................ 9
11.6 Note on the lifting device........................................................................................................................ 9
11.7 Notes on hygiene ..................................................................................................................................... 9
11.8 Notes on the double cooling jacket and water quality....................................................................... 10
12 BREWING WITH THE BRAUMEISTER.......................................................... 11
12.1 Introduction .......................................................................................................................................... 11
12.2 Preparations.......................................................................................................................................... 11
12.3 Programming/ Starting the automatic brewing process.................................................................... 12
12.4 Mashing ................................................................................................................................................. 12
12.5 Lautering............................................................................................................................................... 15
12.6 Boiling the hops..................................................................................................................................... 16
12.7 Cooling................................................................................................................................................... 17
12.8 Primary fermentation........................................................................................................................... 19
12.9 Maturing ................................................................................................................................................ 19
13 EXAMPLE BREW / BRIEF INSTRUCTIONS .................................................. 21
14 BREWING MISTAKES/POSSIBLE REMEDIES.............................................. 24
15 LEGAL ASPECTS OF HOME BREWING (GERMAN LEGISLATION)........... 26
16 BREWING RECORD....................................................................................... 27
17 CLEANING INSTRUCTIONS........................................................................... 28
18 CONDITIONS OF WARRANTY AND SETTLING COMPLAINTS ................... 30
Speidel's Braumeister
1 General Remarks
Dear Client,
You have acquired a brand-new device from our compan y. We thank you for the trust
placed in our products. Quality and functionality are our priorities whe n manufacturing
our products.
Specified Conditions of Use:
The Braumeister has been designed and produced for brewing a quantity of about 5
hectolitres of beer. Before every new brew, the Braumeister should be checked that it is
safe and in good working order.
Operating Instructions
We have written these operating and brewing instructions in order to ensure reliable and
safe initial operation and use of the Braumeister from the very beginning. Please read
these through carefully and completely before you get going on your first brew. If you
follow these notes and instructions to the letter, your Braumeister will work to your
complete satisfaction and give you a long life of service.
Declaration of Conformity:
The manufacturer, SPEIDEL Tank- und Behälterbau GmbH hereby declares that the
product named "Braumeister" in these Instructions to which this Declaration refers,
complies with the following European Directives:
EMC 2004/108/EC, Low Tension 2006/95/EC
Manufacturer:
Speidel Tank- und Behälterbau GmbH
Krummenstrasse 2
72131 Ofterdingen
Germany
www.speidels-braumeister.de
www.speidel-behaelter.de
2 Safety Instructions
2.1 General Safety Instructions
• The device and the mains cable must be re gularly examined for signs of damage. If
damage is found, the device should not be used.
• Always remove the plug from the socket (pull on the plug, not on the cable), if you are
not going to use the device any longer, for cleaning or in the event of a malfunction.
• Lay the mains cable so that it cannot come into contact with sharp-edged objects. The
cable must be completely uncoiled.
• If you use an extension lead, it should have the same current capacit y. This must also
be completely uncoiled. Do not use a multiple socket unit since this device is too
powerful. Avoid overloading the ele ctric fuse pro tection. B ecause of the B raumeister's
heavy current requirements, do not switch on any other large current-consuming
devices on the same circuit. Fire hazard!
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Speidel's Braumeister
• The Braumeister may only be used for the purpose intended and with its safety devices
in flawless condition. Make sure every time before you use it, that it is in good
working order.
Children and the infirm:
• For the sake of children's safety, do not leave any packaging materials (carton,
polystyrene, etc) lying wi thin reach. Do not allow small childr en to play with plastic
foil. Danger of asphyxiation!
• This device is not intended for use by persons (including children) with limited
physical, sensory or mental abilities or those with lack of experience and/or lack of
knowledge, unless they are supervised by a person responsible for their safety or
receive instructions from them on how to use the device.
• Children should be supervised to ensure that they are kept away from the device and
do not play with it.
2.2 Special Safety Instructions
• The container, the lid and attached parts becom e very hot. At the end of the brewing
process, the kettle contains boiling wort. Observe the instructions on setting up. Never
move the Braumeister when it is hot. When working on and with the Braumeister you
should always use an oven cloth or gloves. Danger of burns!
• When lifting the lid, care should be taken that the condensed water on the u nderside o f
the lid runs back into the container. Thus hold the lid slanted over the container.
Danger of scalds!
• Always carry out cleaning work on the Braumeister only with the plug removed from
the mains (disconnected from the electricity supply). Do not spray-clean the device
nor spray near the electrical components. Danger of electric shock!
• Important note: When operating the control unit, it is compulsory that the snap
couplings on the rear side of the power module (pump and heating) on the device are
locked. Operating the device without the power unit couplings locked can lead to the
danger of overheating. Fire hazard!
• For insulation purposes, please use the Thermo-Sleeve available as an accessory. If
you use your own insulation, care should be tak en that the electronics and the lower
section of the Braumeister remain well ventilated, since otherwise a heat build-up can
occur which might cause damage to the control system.
• Before each use, the pump needs to be primed to avoid it running dry. During
automated operation, priming takes place of its own accord. Du ring manual operation,
the pump should be switched on and off several times until no more air bubbles are
expelled.
• Observe the servicing and inspection notes in order to avoid dangers resulting from
old, worn components.
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Speidel's Braumeister
3 Components and scope of delivery
For the parts of the device and scope of delivery, please see the figure below:
4 Technical Data on the Braumeister
Braumeister 500 litre
Weight: 380 kg with attached components and lifting device
Dimensions: L 253cm x W 130cm x H 277cm
Heating coil: 6 X 3000 watt
Pump: 1 X 370 watt – with rotation speed control
Power supply connection 400 V ~
Minimum fuse protection: 32 amps
Total power consumption: 18.4 kW
Cooling: Double jacket, surface area 1.8m²
Contents: Brew volume approx. 500 litres of finished beer (normal beer) =
approx. 550 L of wort
Malt quantity: maximum malt quantity 120 kg
Max. filling level: top marking on the drawbar = 575 L
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Speidel's Braumeister
5 Setting up the Braumeister
The Braumeister should be set up before use or before brewing commences on a
robust, stable and horizontal base. Note that when filled the Braumeister can weigh
over 1000 kg and is filled with boiling hot wort. Recirculatory pumping of the
contents during the brewing process assumes that the device is set up horizontally.
Avoid an unstable, uneven base surface. Durin g brewing, the Braumeister must not be
moved. Keep children and the infi rm well awa y from th e device wh en in u se. Equall y,
direct sunlight and extreme temperatures should be avoided.
6 Cleaning the Braumeister
The Braumeister should be cleaned immediately after brewin g. Avoiding remains of
wort and malt drying hard will make cleaning considerably easier. All stainless steel
parts can be cleaned with a commercial household detergent. Abrasive sponges and
brushes which cause scratches are not suitable. It is best to clean the heating coil with
a washing-up brush. The pump and the piping including the valves must equally be
thoroughly cleaned out. During cleaning with the recirculating pump on, open and
close the valves. From time to time, the hoses/pipes should be removed and cleaned
with a separate brush. When cleaning the kettle, care should be tak en that no splashing
water or damp gets into the electrical components . Disconnect the pow er suppl y to the
Braumeister for cleaning. Before brewing, the Braumeister and its corresponding inner
parts should merely be cleaned with warm water to remove dust and dirt. Likewise
rinse the pump and pipes by circulating water. Warning: Remember to include the
malt pipe gasket and the outlet valve. Ensure that t here are no detergent traces left in
the Braumeister which could have a negative influence on the maintenance of the
foam. So that the valves can d rip out and dry correctly, leave them open. To do this
please observe the thorough cleaning instructions on Page 28 (cleaning kit available as
accessory).
7 Storing the Braumeister
The Braumeister is to be stored dry. Avoid contact with objects containing iron or
which are rusty.
8 Before the first use
Before the first use, the Braumeister is to be thoroughly cleaned with lukewarm water
(See Section 6). Also observe the safe, upright mounting of the Braumeister as in
Section 5. Make sure that the Braumeister is in good working order. Also note the
Safety Instructions in Section 2. Otherwise the Braumeister is designed for immediate
use.
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Speidel's Braumeister
9 Servicing and Maintenance
Observe the following servicing and maintenance notes and their recommended
intervals.
Component Before every brew Every 12 months or after
Lifting device Inspect for damage According to
Crank mechanism
for tilting
(Art. No. 78030)
Hoses
(Art. No. 77337)
Malt pipe gasket
(Art. No. 77381)
Filter cloth
(Art. No. 77350)
10 Waste disposal
Meaning of the "Rubbish Bin" symbol on the Braumeister: Take care of our
environment; electrical components do not belong in the domestic refuse. For the
disposal of electrical appli ances use the collecting points provided and hand in your
old appliances there. This way you help to avoid the potentially harmful effects of
incorrect waste disposal on the environment and on human health. You contribute to
recovering and recycling and to other kinds of re-use of old electric and electronic
devices. Information on where to dispose of appliances can be obtained from your
Local Authority.
Every 24 months or after
every 20th brew.
every 40th brew.
handbook for
lifting device
Oil as per separate
instructions
Replace
Replace
Replace
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Speidel's Braumeister
n
p
11 Working with the Braumeister
11.1 Choosing the language
Speidel Braumeister
Actual Temp T=015°C
menu by pushing (3sec) the UP ARROW key (LNG). With
the arrow keys you can choose between GERMAN,
ENGLISH, FRENCH and SPANISH. ENTER confirms the
language selected.
11.2 Notes on temperature control
From the start display you move to the language choice
ROTATION SPEED CONTROL
FOR PUMP
• Hard left: minimum
pump speed
• H ard right: maximum
pump speed
• Op timum rotational speed for
brewing:
pressure 0.15 bar, approx.
osition 10-11
ARROW UP
• Increase time/ temp in programming
mode and in manual operation
• Language options (3 sec)
• Arrow up + arrow down = Stop
automated operation or return from
manual operation
Heating LED (H)
Pump LED (P)
ARROW DOWN
• Red uce ti me/ temp in programming
mode and in manual operation
• Change to manual operation (1sec)
• Arrow up + arrow down = Stop automated
operation
or return from manual operation
Screen
ENTER
• Change to programming
mode (1 sec)
• Confirm the values in programming
mode
• Acknowledge screen prompts in
automated operation
• Pump on/off in manual operation
START
• Start the automatic brewing
process (1 sec)
• Co nfirmation button while
brewing
• Heatin g on/off in manual
operatio
Automated operation: Begin with START (1 se c). The detailed d escription can b e found
in the following Section, "Brewing with the Braumeister".
Programming Mode: You move to programming mode with the ENTER key (1sec).
The detailed description can also be found in the following
Section, "Brewing with the Braumeister".
Manual operation: Press Ļ (1sec), to go to the Braumeister's manual operation. Using
START, the heating (H) can be switched on/off. The pump (P) is
switched on/off with ENTER. The temperature can be adjusted
with the arrow keys. By simultaneously pressing Ļ+Ĺ, you return
to the Braumeister's standby mode.
Program termination/
Back: By simultaneously pressing Ļ+Ĺ, you jump back to the start
screen from all operating modes (automated operation,
programming mode and manual operation).
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Speidel's Braumeister
11.3 Notes on the circulation pump
switches off as a protective measure at a t emperature of over 88°C of its own accord
and only comes back on at 86°C. The rotational speed and thus the output of the pump
can be regulated by the rotating knob on the control system. The optimum circulatin g
pressure when brewing is just below 0.15 bar (which can be read off on the pressure
gauge on the pump at the front during the mashing process). The pr essure of 0.15 bar
should not be greatly exceeded to avoid overpressure in the malt pipe. The pump
output is restricted to approx. 0.2 bar.
In manual operation the circulation pump can
be switched on and off with the "Enter" key or
with "P". What is important is that after filling
up with liquid, the pump is primed in manual
operation, so that it operates at full output and
that it does not run dry and become damaged.
This is done by switching the pump on and off
several times once it is filled with water (until
no more bubbles are expelled). In automated
operation this is done automatically. During
brewing and in manual operation the pump
11.4 Notes on the container lid.
During boiling, the lid helps to reach the temperatures quicker. At higher temperatures
water condenses on the underside of the lid. Wh en lifting the lid, care should be taken
that the rim of the lid is held over the mouth of the kettle so that the condensation runs
off (with lid held slanted) back into the kettle.
11.5 Notes on pipe l ayout and valve position
As standard the Braumeister has 3 stop valves an d outlet valves on the underside as
well as one valve on the kettle. The valves fitted at the bottom are to be turned to
different positions depending on use and brewing phase. The top valve (outlet) on the
kettle is to empty the wort and as an inlet for the whirlpool application. In the
following description of the brewing process, the relevant valve positions are detailed
once again.
11.6 Note on the lifting devic e
The lifting device consists of the boom, the winch, the cable and the cross beam with
suspension hooks. Check these parts for damage before every brew or to ensure good
working order. For more information and safety precautions, please r ead the separate
manual supplied with the device. The cable is also to be checked for damage and
needs to be monitored for deterioration due to aging (see also Section 9, Servicing and
Maintenance). When the malt pipe has been hoisted out, the boom can be pivoted and
lowered there. Once pivoted carrying the malt pipe, it should be lowered and relieved
of the weight as soon as possible.
11.7 Notes on hygiene
Hygiene is the number-one rule when brewing beer. Above all during cold processes,
(when cooling down, when decanting and when fermenting), the beer or the wort is
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Speidel's Braumeister
exposed to the danger of infection which can spoil the beer and means all the work
was for nothing. So take particular care that containers (fermenting vessel, bottles) and
utensils (ladle, valves, gaskets) are absolutely clean. Sulphurous acids or similar are
particularly suitable for disinfect ing these containers and utensils. Thes e are available
in specialist vintners’ and home-brewing shops. The powder is mixed with water and
diluted and is suitable for filling the airlock, for disinfecting the fermenting vessel,
other tools and equipment and even one's hands. It is recommended to prepare, for
example a bucket of sulphurous acid, where one's hands and the equipment can be
disinfected during brewing and before decanting. The f ermenting vessel is sealed wit h
a little sulphurous acid inside and left standing for several hours. Now a nd then give
the container a shake and before use empty it and allow to drip dry. Rinsing with water
is not necessary. A few drops or remains of sulphurous acid in the beer are completely
harmless. Disinfecting storage and maturing kegs is done the same way as with the
fermenter. If the beer is bottled for maturing and storing in swing-top bottles after
fermenting, the bottles are heated in the kitchen oven to disinfect them. The rubber
seals are removed and boiled in water or washed in sulphurous acid. The bottles are
heated in the kitchen oven to a temperature of a pproximately 130°C. Afterwards, let
the bottles cool down to room temperature in the switched-off oven and close them
with the disinfected seals. This guarantees that the fermented beer is bottled in
absolutely clean bottles. This should be done several days before the fermentation
finishes so that the bottling process can be carried out quickly but without fuss or
rushing.
11.8 Notes on the dou ble cooling jacket and water quality
In order to achieve optimum cooling, cold water should be used as the coolant. The
greater the temperature difference between cooling water and wort temperature, the
quicker cooling takes place. What is known as the "whirlpool effect" makes the wort
move in a circle, which likewise accelerates cooling (on this see Section on
"Cooling").
In order to avoid corrosion damage, blockages or bacterial growth in the double jacket,
only clean water/cooling medium free of iron particles should be used. Consequently,
avoid steel pipes/ fittings or similar in the feed line to the double jacket. Before use, i t
might be necessary to have the water anal ysed. You can protect your system against
the entry of dirt or iron particles with sieves or filters.
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Speidel's Braumeister
12 Brewing with the Braumeister
12.1 Introduction
Making beer with the Braumeister can be subdivided into various phases, and here
each phase is explained i ndividually. These phase s are first of al l described in general
terms as the brewing process applies to all types of beers and recipes. A concrete
example of brewing for the be ginner and a special recipe with the exact specificati ons
on quantities, brewing times and temperature phases are given in the following
Section. Before you start brewing beer, the best thing is first of all to get an overall
idea of what the individual steps are whi ch lead to the finished beverage. S o that you
leave no steps out, and looking back also have an overview of your brewing
procedures, it is recommended that you keep notes. (See Brewing Record in the Annex
or at www.speidels-braumeister.de). One more piece of advice: the first time you try
brewing, you should give yourself a whole da y and if necessary work with a second
person, because it is just more fun, and you may well need the extra help. Bear in mind
here that brewing beer also needs some experien ce and that you get better at it from
one brew to the next. So don't be disappointed if the first beer doesn 't quite come up to
your expectations. A little verse expresses it well:
12.2 Preparations
Getting hold of the ingredients
Acquire the necessary ingredients in time (hops, malt and yeast). Here it is important
that the grain is freshly malted. After milling (crushing open the grains – not too fine)
the malt should be used as soon as possible. The specifications on quantities vary
somewhat depending on recipe, so that the malt quantity is around 90-110 kg and the
hop quantity between 400-700 g. The hops are mostly available in compressed form
(as pellets). Dried yeast is recommended for fermenting since it is easy to store and
keeps for longer. These ingredients can be bou ght in home-brewing shops or on the
internet. A third possibility for getting hold of the ingredients is from a brewery in
your locality. Simply go and enquire!
Cleaning utensils
Before brewing, the Braumeister is rinsed out with warm water and the pump flushed
through by switching on. The other utensils such as the hydrometer, ladle and
fermenter are ready and waiting and likewise have been cleaned. On this, also see the
notes in the Section "Notes on hygiene" and "Cleaning the Braumeister".
The first beer tastes so awful
that the farmer wets his trousers
as an example for the others.
The second beer is a mediocre score,
you drink three measures and then pee four.
The third beer is from the core,
men and women drink it gladly for ever more
Softening the water for brewing
If necessary the brewing water can be softened. To do this, the water (cold tap water)
is boiled in the Braumeister for 30 min, then cooled down and stored until brewing,
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Speidel's Braumeister
for example in the fermenter. The precipitated lime will have been deposited on the
container bottom and is disposed of. The Braumeister has been designed for brewin g
approximately 500 L of finished beer (normal beer). So for this about 600-650 L of
brewing water is needed. However, for the beginner or for the first trial brews, normal
(hygienically acceptable, colour and smell-free) cold tap water is also perfectly
useable, in order to keep the effort required at the start within reasonable limits.
Generally speaking the brewing water should have a hardness below 14°dH [German
water hardness scale]. The softer the water, the more suitable it is for brewing.
12.3 Programming/ Starting the automatic brewing process
Speidel Braumeister
Actual Temp
T=015°C
Prog 1. Rest
Pre-set time t=005min.
Water added?
Start
Plug in the Braumeister and switch it "On" at the main switch
at the bottom. The control system is then in start mode. To
program a recipe and its time and temperature parameters,
press the ENTER key for 1 sec.
Using the ARROW KEYS choose time and temperature,
which you then confirm with ENTER. This is how to program
the mashing, phases 1-5 and boiling the hops. Rest 5 is set to 0
and is only used for special recipes.
After confirming all the steps in the program with ENTER,
you return to the start screen. From there you can start the
automated brewing operation by pressing the START key (1
sec). Now follow the program's instructions!
12.4 Mashing
Mixing the crushed malt and water is known as mashing. The aim of the entire
mashing process is to extract the starches stored in the malt and to transform them into
sugar with the aid of the enzymes found in the malt. The different enz ymes work at
differing temperatures, which is wh y the various temperature stages follow one after
another.
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Speidel's Braumeister
Mashing
First of all the kettle is filled with 575 L of brewing water
(up to the top mark). At this point, the malt pipe is not yet
installed. The marks on the drawbar show the filling
levels for 425 L, 500 L and 575 L. For the valve positions
for the heating phase, please see the figure on the left.
Confirm with START that you have added water.
The pump and the heating then switch on.
The pump switches on and off several times to prime.
Heating
Temp S/A 038/019°C
The pump and the heating are switched on until the programmed
mashing temperature is reached. The screen displays the
Set/Actual temperature. Set the pump to approx. 80% of
maximum setting (set to 10).
Automatic 38°C reached
OK
Once the mashing temperature is reached, a warning tone sounds
which must be acknowledged with ENTER. This switches the
pump off.
Add malt
OK
Now the malt pipe with the seal pointing to the bottom can be
inserted in the kettle. Make sure that the pipe is clean, centrally
inserted and standing horizontally on the bottom. Now insert the
first strainer base (with t he reinforcin g cross facing downwards )
in the malt pipe.
Now the entire malt quantity is poured into the malt pipe. Stir in the malt well with a
ladle. Take care that the malt is poured in cleanly and is evenly distributed. Now lay
the filter cloth over this and on top of this again the upper strainer insert (with the
reinforcing cross downwards). To stop the sieve inserts floating upwards, the first
wing nut is screwed on the thread of the drawbar and thus the sieve inserts are pressed
downwards. Then the hold-down crossbar is laid on and tightening the second wing
nut presses the malt pipe downwards to seal the malt pipe.
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Speidel's Braumeister
Malt added
Start
After adding the malt, set the valve positions
as per the figure on the left (fully opened).
Warning: The pressure in the malt pipe/
pressure line may not rise significantly over
0.15 bar to avoid clumping of the malt with
resultant limited agitation or even damage to
the sieve inserts. For the ideal pressure set t he
rotation speed control to position 9-11 (dial
position). The setting should be guided by the
pressure in the pump, since this also varies
depending on the malt quantity, the way it has
been milled, and the recipe.
When you have added the malt, acknowledge with ENTER.
For safety's sake, the question is repeated "Malt added? " By
pressing START, you now start the actual brewing process
with the Braumeister. The pump and heating switch on. The
wort rises in the pipe and runs over. The c ycle has started and
during the next phases the important elements are extracted
from the malt by the circulating wort.
Protein rest
At the protein rest the large protein molecules in the malt are broken down into
smaller components. The protein rest is important for clearing and full-bodiedness, but
particularly for the beer's foaming stability and capacity to bind carbonic acid. The
temperature is approximately 52°C and is maintained for 0 to 10 min according to the
recipe programmed.
The display now shows the rest, Set and Actual temperature
1st Rest 005min.
Temp S/A 052/042°C
and the time. After reaching the pre-set temperature, the time
changes over to a countdown of the time remaining (flashing
display) for this phase Further phases are processed fully
automatically. The screen al so shows the corresponding times
and temperatures as in phase 1.
Maltose rest
During the second phase, the maltose rest, the starch molecules are converted into
fermentable sugar by other enzymes that are present in the malt. This phase is an
important stage of the brewing process for alcohol form ation because this is when the
largest amounts of sugar are formed. Extending the rest means gaining more sugar in
the wort, which results in a stronger beer. Shortening the time means that the beer will
have a fuller flavour due to havin g more dextrines. The temperature is ap proximately
63°C and is maintained for roughly 35 min. As in phase 1, the control system shows
the relevant data on the screen. The rest of the process (phases 2 to 5) is handled
completely automatically by the control system. During this the pump is switched off
briefly every 10 min (PUMP PAUSE), in order to shift the malt to a new position and
thus achieve a better yield. The Braumeister lid is kept on to save energy.
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Speidel's Braumeister
Saccrification rest 1:
In the third mashing phase, other starch constituents are broken down with the aid of
enzymes which become active at this temperatur e and are dissolved in the wort. The
temperature level is approximately 73°C and is also maintained for 35 min.
Saccrification rest 2:
In the final phase residual starches are saccharified and they thus form even more
unfermentable extracts, which make the beer rather more full-bodied. During this
phase the wort is heated up to 78°C and is continuously recirculated and held at this
temperature for 10 - 20 min. An iodine test can determine whether there is any residual
starch still in the wort. To do this, put some drops of wort on a white plate and add
some iodine. If the sample turns brownish-red or yellow, the saccrification level is
sufficient. If this is not the case, the last temperature level must be maintained for
longer.
12.5 Lautering
End of rest
OK
tone sounds again. This is also acknowledged with ENTER.
The pump switches off and the control requests you to carry
out what is known as lautering ("Remove malt pipe").
Lautering is the process of separating the crushed malt from
the wort. In comparison with many other home-brewing
methods, lautering with the Braumeister is a relatively simple,
rapid and clean matter and represents one of the main design concepts of the
Braumeister. Remove the wing nuts along with the hold-down crossbar as well as the
second wing nut above the sieve insert. Using the boom, the winch and the crossbeam,
hoist the malt pipe carefully and slowly out of the kettle until the malt pipe is
suspended completely free of the wort and the residual wort drips back into the kettle
through the spent grain. By subsequent sparging (rinsing) of the spent grain by pouring
more water over it, it is still possible to dissolve the last remaining extracts and so
increase the yield (ideal would be 2x20l with some time between them). This
procedure of adding sparge water during the lautering is not absolutely necessary.
Sparging is done by pouring water at 78°C (maximum 78°C ! - not boiling water) into
the top of the malt pipe. During lautering the temperature remains constant at the
preset temperature of 78°C. After 15-20 min of lautering, remove the malt pipe
entirely by pivoting the boom forwards and lowering the malt pipe with the winch into
a catchment tray or similar. For safety reasons, it is recommended you wear heatresistant gloves at all times, since all parts are now extremely hot.
On completion of the programmed brewing phases, a warning
Remove malt pipe
OK
After removing the malt pipe, acknowledge this with ENTER.
To start the hop boiling, press START. The pump and heating
are switched on and the automatic process continues.
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Speidel's Braumeister
Boiling hops
Start
drawbar as an aid. Estimate the li quid level between them accordingly The removed
wort must be cooled down to 20°C so that the original gravity can be measured with a
hydrometer (accessory), in order to obt ain an exact measurement. A water bath with
ice cubes, or similar, is ideal. However, since the original gravity has a certain
relationship to the liquid level, there is no need to wait before taking the measurement.
Continue with the next phase of boiling the hops and then carr y out the corrections or
adjust the original gravity afterwards.
12.6 Boiling the hops
After the lautering process is completed, the wort content
needs to be checked. This test is important in order to bring the
wort up to the desired original gravity and thus to be able to
adjust the beer’s alcoholic content later on. Take a sample b y
filling a measuring cylinder (accessory) and determine the
level of wort when the sample was taken. To do this, take the
three upper level rings marking 425, 500 and 575 litres on the
Boiling 080min.
Temp S/A 100/098°C
As described in the previous section, the automatic process has
continued, and boiling the hops has started. At a temperature
of 88°C, the pump switches off automatically (and only starts
up again below 86º); the screen again displays the time and
temperature of the phase. Since the pre-set temperature of
100°C cannot always be reached under real conditions, the
boiling time begins after a standby period of 3 min after reachin g at least 9 5°C. In this
phase the wort is boiled. On the one hand, coagulable proteins ar e separated, and on
the other, the wort is sanitised, i.e., all the bacteria that might otherwise spoil the
fermentation are destro yed. As already stated in the desc ription of the previous phase,
the original gravity can be adjusted by evaporating water or by topping up with water.
During the boiling time of 80-90 min, the hops are added which give the beer its
requisite bitterness and also a certain spiciness. Depending on recipe and preference,
the quantity of hops added can vary. After the wort that has been sampled at the end of
the preceding phase has been measured for its original gravity, thi s content is adj usted
with the liquid level. If the original gravity content corresponds to the set value, then
the level must be maintained the same right to the end by topping up with boiling
water. If the original gravity is too high, the wort will be diluted by the topping up and
the liquid level will rise accordingly. Care should be taken that the water evaporating
is replaced. Conversely, if the original grav ity is too low, the liquid level is reduced
(by evaporating water) which leads to a higher concentration of sugar and so to a
higher alcohol content, too. It is absolutely essential that boiling is carried out with the
lid removed. On one hand, this prevents the wort boiling over and is necessary
particularly when boiling the hops so that unwanted aromatic substances from the hops
which can leave an unpleasant taste in the beer can evaporate. Adding hops to the beer
originally served to keep the beer for longer. Depending on the kind of hops and
bitterness, add the first hops to the boiling wort 10 to 15 min after boiling starts.
Page 16 of 32
Speidel's Braumeister
x
The hops remain in the wort until the end of the boiling time, since their substances
only produce their effect after a prolonged boil time and transfer the intended
bitterness to the beer. In the process, resins and oils in the hops will also be released
which are what finally gives the wort its full-bodiedness together with the malt aroma.
More hops can be added then roughly 10 min before flame out which only contributes
to the aroma. In the remaining time no more bitterness is released. The quantity of
hops varies depending on the recipe and t ype of beer. Furthermore, this also depends
on the hops themselves as they can be different depending on the year and where the y
are grown. Hops can be added as pellets or as dried hops. The bitterness of beers is
specified in bitter units (BE); for wheat beers it is between 10 and 20 BEs and for
Pilsen beers between 25 and 45 BEs. Detail on the bitterness of the hops is stated in %
alpha acids, which can vary between 2-4% (pellets around 8%). The quantity of hops
can be calculated with the following formula:
yingramsHopquantit
It can be assumed that 30% of the bitterness will be utilised during a total boiling time
of between 80 and 90 min.
Example:
It is intended to brew 500 L of wheat beer with a bitterness of 15BE. The available
hops have an alpha acid content of 6%. This resu lts in the following quantity of hops,
which are added at the beginning of the boil. The hops which are added shortly before
flame out are not taken into consideration in this calculation, since in this short time no
appreciable bitterness is transferred to the wort.
rxxLitresBeeBEsBitterunit
=
%%
10)(
nutilisatioBitternessxAlphaacids
GramsHops 416
Hop boiling terminated
OK
12.7 Cooling
From now on you must work in completely sterile conditions because, in all furthe r
process steps, contamination by bacteria in the air or on dirty utensils can ruin your
efforts. All devices needed from now on must be thoroughly cleaned and disinfected.
Observe the notes in the Section, "Notes on hygiene". After connecting the cooling
jacket to a cold water source (cold tap water), we recommend hot sediment
precipitation by means of the "whirlpool effect" which promotes the precipitation of
trub (sediment) contained in the wort and thus clears the wort.
LitresxBEx
1050015
==
g
%30%6
When the boiling time expires, a warning tone sounds again
which indicates the end of the brewing process. This is
acknowledged with ENTER. The heating is switched off.
Page 17 of 32
Speidel's Braumeister
slowly on the bottom and remain on the container bottom when the cl ear wort is run
off. Stirring or moving the cooled wort should be avoided at all costs, since otherwise
the precipitated trub is stirred up again and is run off into the fermenter. Warning: To
start with, almost boiling water flows from the cooling jacket outlet (Danger of
scalds!); this can be re-used later for cleaning. It is particularly important to achieve
rapid cooling between 40° and 20°, where the wort is especially liable to infection.
When the wort has cooled down to 20°C, pump it into a suitable fermenter. As an
option, beforehand approx. 4-8% (20-40 L in the case of 500 L of wort, bottomfermenting beer approx. 4%, top-fermenting beer up to 8%) are run off into a sealabl e
container and after that st ored in a cool place. This can be added later to the beer to
help achieve sufficient carbonic acid formation during the secondary fermentation.
Better still is racking at the right time at the end of the primary fermentation. You will
find more information on this in the Section on "Maturing".
To do this, connect up the hoses and position
the valves as per the figure on the left. With
a low pump speed (dial position 6-8) you
achieve a smooth rotation of the wort in the
kettle. Caution! The pump only switches
back on at 86°C. In addition, the rotation
helps to optimise cooling. In this case, a
cooling time of roughly 90 min is required to
go from 100°C down to 20°C.
During cooling the fine solids settle out
For decanting, use a suitable, clean hose.
The hose connection as well as the valve
positions can be seen in the figure.
(Caution! if the device is not level, the wort
runs straight out as soon as the stopcock is
opened!). Now you can switch the pump
over to manual mode (to change to manual
mode, hold down the first and second
buttons from the left at the same time) and
pump off the wort at your convenience.
Using the pump speed control, to start with you can pump off at high output and later
reduce speed so as to draw off as little fine sediment as possible.
The fermenting keg or fermenter should be about 20% larger than the quantity of wort
in order to leave sufficient fermentation space and to avoid a resulting overflow of the
fermentation froth. The remaining liquid and the trub on the bottom of the Braumeister
can be poured away. The Braumeister is now no longer needed, so please clean it as
soon as possible so that remaining solids do not dry on hard; this makes the cleaning
process considerably easier.
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Speidel's Braumeister
12.8 Primary fermentation
After the cooled wort has been decanted into a fermenter, the yeast is added
("pitched") to the wort. Here dry yeast is recommended which is simply added to the
fermenter. This phase is when you decide whether you want to prepare a bottomfermented or a top-fermented beer. For the fermentation process, top-ferm enting yeast
needs some 15-23°C, whereas bottom -fermenting yeast is a ctive at 4-12°C. So addi ng
the yeast also depends on the recipe in question and on the type of beer desi red. Wh eat
beer and Koelsch are top fermenting beer types. Bottom-fermenting types are those
like Maerzen and Pilsener. The alcoholic ferm entation of the beer is set in motion by
the activity of the yeast organisms in which the fermentable sugar is converted into
alcohol and carbonic acid. After adding the yeast, the container is immediatel y closed
with a lid and an airlock. The airlock should be filled with sulphurous acid, so that no
foreign organisms can find their way into the ferm enter. Remember here too, that you
should be working in absolutely sterile conditions to avoid contamination of the beer
by foreign organisms. The fermenter should never be entirely closed, so that the CO2
produced during fermentation can escape. Place t he fermenter in a dark room which
has the necessary temperature for the yeast. The fermentation of bottom-fermenting
beer can be done in a cooling tank, whilst top-fermenting beer can be allowed to
ferment at room temperature. Maintaining the temperature is particularly important.
Too low a temperature slows down the yeast cells' activity or they are not active at all.
At too high a temperature the yeast cells can die off. The fermentation should be well
under way 12 hours after adding the yeast, which is easy to see by the gas bubbles
escaping from the airlock. The fermentation period takes 7-10 days. During the
fermentation process dark patches of yeast can form on the fermenting froth which can
be scooped off with a sterile ladle. If you remove wort via the outlet valve during the
main fermentation (e.g. for taking measurem ents with t he hydrometer), the valv e must
be cleaned immediately and disinfected b y applying sulphurous acid with a swab of
cotton wool in order to prevent the wort from drying on and to avoid it becoming
subsequently infected by bacteria clinging to it.
Place the Braumeister in the cleaning position
by cranking down the rear support and thus
tilt the Braumeister. Connect the hose to the
waste water system and position the valves as
per the figure on the left. Now you can clean
the Braumeister from the top with a suitable
brush and water and at the same time pump
the waste water (in manual mode) away into
the drain.
12.9 Maturing
During secondary fermentation or maturing, the sugars remaining from the primary
fermentation or those subsequently added are fermented – the new beer is enriched
with carbonic acid which is important for subsequent formation and maintenance of
the head, and matures to a full-bodied flavour. The beer also clears naturally during
maturing. Once fermentation is coming to an end (no or only limited escape of
fermentation gases), you can prepare for racking. To do this, the following
preparations need to be made: prepare the conditioning vessel or bottles, warm up the
Page 19 of 32
Speidel's Braumeister
cool, stored wort or better still, determine the exact time to decant by constantly
measuring the remaining extract. In the case of bottom-fermenting beer, this is at
about 0.4 °Plato and with top-fermenting beer at about 0.8 °Plato above the final
fermentation figure (this can be determined by a rapid fermentation test outside the
vessel). The colder the primary fermentation, the more carbon dioxide is already
bound during the main fermentation. Likewise, there is more carbon dioxide present in
a stainless steel tank compared to a plastic tank. This is why the information stated
above needs to be adjusted upwards or downwards.
The best option for the secondary fermentation is using bottles, but particularl y beer
kegs. At this stage, too, sterile work conditions are essential. Therefore before use, all
utensils must be thoroughly cleaned and disinfected. These preparations should take
place during the fermentation process or even earlier, so that on the day chosen for
racking you do not have to rush unnecessarily and can concentrate on what is
important.
If you are using thawed wort (as an alternative to precisely timed racking), this is now
carefully added to the fr eshly-brewed beer in the ferm enter 1-2 hours before racking.
This allows stirred-up sediment to settle again. Racking can be done with a hose which
is pushed onto the outlet valve and which reaches to the bottom of the fermenter. This
avoids too much frothing and not too much carbonic acid is lo st. The containers are
filled 90-95% full (fermentation head space) and immediately sealed. Also take care
here that the sediment is not disturbed in the fermenting vessel and then decanted with
the beer. After racking, store the beer f or another 1-2 days at the same tem perature as
for the primary fermentation. Afterwards it is stored at 0-10°C. Important note: During
secondary fermentation it is essential to briefly relieve the pr essure in the bottles after
roughly 12 hours and then once more in the first 2-3 days to avoid excess pressure due
to CO2 build-up. Store the bottles upright so that cloudy sediment can settle on the
bottom. This method of beer production results in a naturally cloudy beer. In earlier
times, a nourishing beer was always naturally cloudy and even nowadays is still to be
preferred because it contains the valuable B vitamins locked up in the yeast cells. The
first tasting can be enjoyed after a stora ge period of from 4 to 6 weeks. A somewhat
longer storage period leads to a more fully-developed taste.
Your personal home-brewed beer is now ready and you can pour it out suitably cooled
and enjoy it with your friends! Cheers!
Page 20 of 32
Speidel's Braumeister
13 Example brew / Brief Instructions
Below we wish to demonstrate brewing with the Braumeister on the basis of a specific
recipe and lead you through the first brewing process, step by step:
Beer type: Light wheat beer, top-fermented.
Quantity of beer: 500 L of finished beer
Original gravity: 11-12 °Plato
Ingredients:
100 kg of coarsely crushed brewer's malt (50% wheat malt, 50% barley malt, and
some Carapils®, if desired).
650 L of medium-hard brewing water or tap water (575 L to start with and the rest for
topping up)
500g of hops with 3% alpha acid (roughly 350g immediately after boiling starts and
roughly 150g 10 min before flame out)
Top-fermenting dried yeast
Obtain the ingredients according to the details above.
Clean the Braumeister and if necessary set it up in a suitable
space. Lay out the electricit y cables, fresh water and waste
water hoses.
Likewise clean and keep close at hand any other utensils
necessary, such as malt shovel, ladle, wort hydrometer,
cooling coil, fermenting vessel with accessories, etc.
Programming the recipe – Press ENTER for 1 sec. In
programming mode you can set times and temperatures
depending on the recipe. A useable standard recipe is
already stored in the memor y. After confirming all values
with ENTER, you return to the start screen. Start
automated operation with START (1sec). The Braumeister
guides you through the subsequent brewing process.
Fill up the kettle with 575 L of brewing water – up to the top
mark on the drawbar or alternatively on the filling level sensor.
Follow the instructions on the brewing control by
acknowledging with ENTER that water has been added. The
pump primes itself and the programmed mashing temperature is
started.
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Speidel's Braumeister
g
Once the mashing temperature is reached, a warning tone
sounds which you acknowledge with ENTER. Now insert the
malt pipe (with seal fitted, facing downwards). Take care that
the seal with the malt pipe is centred and is sitting absolutely
level on the kettle bottom. Insert the first sieve insert as far as
the bottom ed
Pour the malt into the malt pipe and stir in well. Then put in
the filter cloth and on top the upper sieve insert, fix securely
with wing nut and then press the malt pipe slightly
downwards with the hold-down crossbar and the second wing
nut. The important thing is that no malt falls outside which
could block the pump.
e.
Now continue automated operation with START. Lightcoloured brewing water rises up the pip e and runs over. The
cycle has started. The next brewing phases are run through
fully automatically in line with the program. During some of
the brewing phases a short pump pause is ordered by the
control system in order to reposition the malt. The screen
displays the actual and pre-set temperatures as well as the
remaining time, which after r eaching the pre-set time starts to
count down backwards (flashing). Set the pump speed so that
the circulating pressure is just under 0.15 bar (dial position
roughly 9-11).
On completion of the programmed brewing phases, a
warning tone sounds again. Acknowledge this with ENTER.
Remove wing nuts and hold-down crossbar. Since all parts
are now very hot, it is absolutely essential to use oven gloves.
Hoist the malt pipe with the lifting device and the winch out
of the kettle and leave the malt to drip in the topmost
position. Thrust the ladle several times to the bottom of the
malt so that the wort can run off more easily. Sparge if
necessary. After 15-20mins., remove malt pipe completely
including malt.
Continue with START, to start boiling the hops. Do not put the
lid on. Avoid boilover. Add the first hops (350g) 10 min after start
of boiling. Do not put the lid on even when boiling the hops.
Vapours must be able to escape. Top up the evaporated w ater or
adjust the original gravity. The last hop addition (150g) takes
place 10 min before flame out.
Page 22 of 32
Speidel's Braumeister
To clear the wort of hot trub and to cool the wort quickly,
connect the pump with the hose via the outlet valve (see
detailed instructions). This way you generate the whirlpool
effect. At the same time run cold water through the cooling
jacket. Warning: To start with, boiling hot water
from the cooling jacket. Cool the wort down to 20°C (takes
roughly 90 min). From now on you must work under sterile
conditions because of the danger of infection.
Using the pump (see valve positions in detailed instructions) and
hose, rack the wort into a sterile fe rmenter. Disinfect the fermenter
and decanting utensils beforehand with sulphurous acids. Do not
transfer the sediment precipitated on the kettle bottom.
Pitch 34 g of dried yeast (3 packets) into the wort and seal the
fermenting vessel with an airlock filled with sulphurous acid.
Store the container in the dark at 18-20°C. Fermentation will start
after about 12 hours. Fermentation period: 5-7 days. The racking
time has been reached when the residual extract is still about 0.8°
Plato above the final fermentation figure (rapid f ermentation test).
During fermentation, the conditioning bottles and kegs need to be
prepared.
starts to flow
1 hr. before bottling/racking, carefully pour the reserved wort
into the fermenting vessel. Beforehand, skim off any floating
foam with a kitchen scoop. Do not move the fermenter again
before racking. Use a hose to run off the wort into bottles,
kegs or maturing barrel (accessory). Fill bottles only 90-95%
full. Leave the bottles at the same temperature for 1-2 days
and each day quickly release the gas (only if there is a
pressure build-up). After this, leave the beer to mature for
another 3-4 weeks in a cool place.
You can find more recipes at www.speidels-braumeister.de
Page 23 of 32
Speidel's Braumeister
14 Brewing mistakes/Possible remedies
Do not repair the device yourself; it is preferable to find an approved repairman. To avoid
hazards, defective control systems, mains cables or other electrical components may only
be repaired or replaced by the manufacturer, our After-Sales Service or a similarly
qualified person.
Brewing problems: Possible remedy
Wort spurts upwards during circulation Malt is too finely crushed
If necessary, mill the grain yourself (just broken
open)
Close the inlet valve more and reduce inflow.
Pump clogged Pour malt more carefully into malt pipe. No
malt in the kettle! Clean pump
Reaching temperature takes very long Put lid on when heating.
Use Thermo-Sleeve.
Set up Braumeister protected from the wind.
Condensation on the lid drips outside Set up Braumeister on horizontal surface.
Circulation does not work properly. Check whether the pump is working and is
primed.
Check even seating of malt pipe and that the
seal is functioning.
When lautering, wort runs off too slowly or not
at all
Thrust a kitchen spoon from above right through
to the bottom sieve insert several times. Malt is
too finely crushed -> only break grains up, do
not mill too finely.
Problems with the beer: Possible remedy
Beer smells and tastes sour Bacteria have got into the brew: throw beer
away. More hygiene needed in the cold phase.
Brewing time possibly too short, and so too
much starch remaining in beer.
Leave out sparging phase.
Sparging too hot (> 80°C)
Alcohol content too high Reduce gravity by adding water when boiling
the hops.
Alcohol content too low Increase gravity by boiling longer (water
evaporates).
Strange smells of any kind Better hygiene.
Avoid contact with mould and no metals other
than stainless steel.
Avoid light affecting the beer in store.
Fermentation does not get going. Add more yeast.
"Activate" the yeast.
Check fermentation temperature.
Oxygenate the wort by stirring.
Page 24 of 32
Speidel's Braumeister
Beer is cloudy Store beer longer.
Continue to ferment at colder temperature.
Avoid losses when racking.
Too little carbonic acid Too much carbonic acid lost when racking or
transferring with hose.
Freeze more wort and add before racking.
Too much carbonic acid– beer foams over Too much pressure – release pressure from
swing-top bottles more often.
Bottled too early - fermentation still not
finished.
Too much wort added before racking.
Head collapses quickly Too little carbonic acid.
Shorten protein rest.
Mash at higher temperature.
Remove hot trub more carefully.
Ferment at lower temperatures.
Page 25 of 32
Speidel's Braumeister
15 Legal aspects of home brewing (German legislation)
Hobby brewers who make beer at home for their own consumption are permitted to produce
up to 200 L of beer per year free of t ax. This beer may not be sold. The home brewer must
notify this before starting brewing to the nearest Main Customs Office. This is laid down in
the Directive on Implementation of the Law on Beer Tax (BierStV).
If more than 200 L of beer is brewed, the beer is liable to tax. This must also be notified to the
Main Customs Office and the quantities brewed are to be detailed and tax paid. Please contact
your Customs Office for more detailed information.
For your own use, or for retail sales on your own premises, or for direct sales, up to 500 hL
(50,000 L) per year may be brewed without a formal qualification as a Master Brew er. Larger
quantities require training as a Master Brewer.
A permit is required to sell beer. This is independent of the Regulations stated above.
We accept no liability regarding the completeness and accuracy of the named legislation and
regulations stated above. Please ask your Main Customs Office for the exact regulations in
your Federal State.
The Customs Office responsible for your area can be found at www.zoll-d.de.
Page 26 of 32
Speidel's Braumeister
16 Brewing record
Basic details
Date: Start of brewing process – time: End of brewing process – time:
Recipe
malt kg – hops g – water lts:
Brewing process
Phase Temperature Duration
Mashing
1st Phase: protein r est:
2nd Phase: maltose rest
3rd Phase: saccrification rest no. 1:
4th Phase: saccrification rest no. 2:
Iodine test: Lautering: Sparging – lts.:
Measurement: Actual wort content
Measurement: Pre-set wort content:
Wort boiling:
Protein filtration: Cooling: Removing wort for
- °Plato Litres:
- °Plato Litres:
Total time: 1st hops added: 2nd hops added: 3rd hops added:
Racking: Gravity - °P: Pitching the yeast
priming:
Fermentation / Maturing
Start of fermentation – date: Fermentation temperature: Remaining starch test-rapid
fermentation test - °P:
Racking – date: Actual extract, racking - °P: Priming wort, lts.: Conditionin g ves sel:
Pre-set extract, racking - °P:
Tasting
taste, colour, head, carbonic acid; Faults:
Improvements
Page 27 of 32
Speidel's Braumeister
17 Cleaning instructions
Immediately after brewing, it is
best to place the Braumeister in
the cleaning position (see figure,
left) and to pump off all the fine
solids diluted with water. Observe
the correct valve positions.
Now the residues from brewing can be removed with a brush and water (use a hose) from
the inside surfaces of the kettle and the heating coil. Keep pumping off the dirty water as
you work. Also pump clean water through the inlet to the kettle, to rinse out this
connection and the valve, too. Remember to clean the outlet and inlet.
The malt pipe and the sieve inserts can be removed and cleaned separately.
Once the Braumeister seems to be clean, to disinfect it, it is filled with water several
centimetres above the heating coil and the water is heated to about 30ºC. The water is
circulated during this. Add some Halapur (alkaline cleane r - see Accessories below). Also
rinse the hoses and all the valves by connecting the hose to the outlet valve as for the
"whirlpool". While circulating the cleaning fluid, all the valves should be alternately
opened and closed several times so that all are rinsed. This also includes t he valves on the
pump.
After doing this for roughly 15-20 min, empty the lye from the kettle and rinse the whole
device through yet again several times with clean water as above. Ensure that there are no
alkaline remains in the kettle.
Finally, open all the valves including those on the pump, so that all water can drain out and
the parts can dry (if necessary, open and close the valve a number of times)
From time to time, the hoses at the bottom should be removed and cleaned with a brush.
Page 28 of 32
Speidel's Braumeister
Accessory: Cleaning kit (Art. No.: 78027)
For cleaning the outside of the Braumeister, simpl y use a damp cloth.
Do not spray the Braumeister using a hose. Avoid water getting into the
electrical components. Unplug the Braumeister from the mains before
cleaning the outside.
Page 29 of 32
Speidel's Braumeister
18 Conditions of warranty and settling complaints
Conditions:
• The legal warranty conditions apply. The warrant y period for consumers is limited to
that stipulated for commercial cust omers, insofar as they are using a device suited t o
commercial use – even though it be only to a limited extent.
• An indispensable pre-condition for warranty claims against our company or against
one of our agents is to remit a copy of the proof of purchase. The settlement terms
stated below apply to checking the Warranty.
• In order to process rights to claims under warranty as rapidly as possible, defects, in so
far as they are discernible, must be notified to us in writing with a description of the
defect and where possible with photos.
• Performance of Warranty shall not apply to defects caused by failure to observe the
instructions for use, inappropriate handling or normal wear and tear on the device.
Furthermore, rights to claims under warranty are excluded for fragile parts or wear
parts such as gasket seals, or similar. Finally, rights to claims under warranty are
excluded if persons not authorised by us have undertaken work on the device.
Procedure:
In the event that your device shows a defect within the Warranty period, we would
request you to notify us of your claim under warranty. The quickest and most convenient
method is to return the device or to notify the defect to the agent responsible or directly to
our company:
e-mail to:
or by fax to:
Please send us your
Type Identifier
with photos
you bought the device.
After checking your claim, we will contact you as soon as possible with instructions on
how to proceed. Please do not return the device carriage paid.
verkauf@speidel-behaelter.de
0049 – (0)7473 -9462-99
complete address with contact d etails
of the device concerned, a short
, the
purchase date (copy of the in voice)
. Besides this, we need the
description of the fault if possible
and the
name of the agent
where
Page 30 of 32
Speidel's Braumeister
Page 31 of 32
Speidel's Braumeister
Sollte die beiliegende Betriebsanleitung nicht in einer für Sie verständlichen Sprache vorliegen, so
de
kontaktieren Sie diesbezüglich bitte Ihren zuständigen Händler.
If the accompanying instructions are not in a language which you can understand, please contact your
en
local dealer.
Si les instructions accompagnant dans une langue qu'ils comprennent, vous donc s'il vous plaît
fr
contacter votre revendeur local.
It en local.
Se as instruções que acompanham estar em uma linguagem que eles entendem, você por favor
pt
contacte o seu revendedor local.
JeĞli instrukcje towarzyszące są w jĊzyku, który rozumieją, tak, proszĊ skontaktuj siĊ z lokalnym
pl
dealerem.
Hvis instruksjonene som følger med være på et språk de forstår, du så ta kontakt med din lokale
no
forhandler.
fi Jos ohjeet mukana olevan he ymmärtävät, olet niin ota yhteyttä paikalliseen jälleenmyyjään.
sv Om instruktioner vara på ett språk de förstår, behaga dig så kontakta din lokala återförsäljare.
da Hvis anvisningerne ledsager være på et sprog, de forstår, så du bedes kontakte din lokale forhandler.
Se le istruzioni che accompagnano in una lingua che capiscono, ti prego pertanto di contattare il
it
rivenditore locale.
ǼȐȞ ȠȚ ȠįȘȖȓİȢ ʌȠȣ ıȣȞȠįİȪȠȣȞ ȞĮ İȓȞĮȚ ıİ ȖȜȫııĮ ʌȠȣ țĮIJĮȞȠȠȪȞ, ıĮȢ ȖȚ 'ĮȣIJȩ ʌĮȡĮțĮȜȫ
el
İʌȚțȠȚȞȦȞȒıIJİ ȝİ IJȠȞ IJȠʌȚțȩ ıĮȢ ĮȞIJȚʌȡȩıȦʌȠ.
Ha a mellékelt használati utasításnak kell olyan nyelven, amit megértenek, akkor ezért kérjük,
hu
forduljon a helyi forgalmazóhoz.
Als de instructies die bij in een taal die zij begrijpen, je zo kunt u contact opnemen met uw lokale
nl
dealer.
În cazul în care instrucĠiunile care însoĠesc să fie într-o limbă pe care o înĠeleg, vă rugăm să vă
ro
contactaĠi distribuitorul local.
ȿɫɥɢ ɢɧɫɬɪɭɤɰɢɢ ɫɨɩɪɨɜɨɠɞɚɸɳɢɯ ɛɵɬɶ ɜ ɩɨɧɹɬɧɨɦ ɞɥɹ ɧɢɯ ɹɡɵɤɟ, ɜɵ ɩɨɷɬɨɦɭ, ɩɨɠɚɥɭɣɫɬɚ,
ru
ɨɛɪɚɬɢɬɟɫɶ ɤ ɜɚɲɟɦɭ ɞɢɥɟɪɭ.
sk Ak Návody priloženej byĢ v jazyku, ktorému rozumie, si tak obráĢte sa na miestneho predajcu.
ýe navodila, ki spremljajo, so v jeziku, ki ga razumejo, zato vas prosimo, obrnite na lokalnega
sl
prodajalca.
Ⱥɤɨ ɢɧɫɬɪɭɤɰɢɢɬɟ, ɩɪɢɞɪɭɠɚɜɚɳɢ ɫɟ ɜ ɪɚɡɛɢɪɚɟɦ ɡɚ ɬɹɯ ɟɡɢɤ, ɦɨɠɟɬɟ ɞɚ ɫɟ ɨɛɴɪɧɟɬɟ ɤɴɦ
bg
ɦɟɫɬɧɢɹ ɞɢɥɴɪ.
Ⱥɤɨ ɫɟ ɩɪɚɬɟ ɭɩɭɬɫɬɜɚ ɛɢɬɢ ɧɚ ʁɟɡɢɤɭ ɤɨʁɢ ɨɧɢ ɪɚɡɭɦɟʁɭ, ɬɚɤɨ ɞɚ ɜɚɫ ɦɨɥɢɦɨ ɞɚ ɫɟ ɨɛɪɚɬɢɬɟ
sr
ɫɜɨɦ ɥɨɤɚɥɧɨɦ ɞɢɫɬɪɢɛɭɬɟɪɭ.
hr Ako upute prate se u jeziku koji razumiju, pa vas molimo da se obratite svojem lokalnom zastupniku.
cs Pokud Návody pĜiložené být v jazyce, kterému rozumí, jsi tak obraĢte se na místního prodejce.
tr talimatları anladıkları bir dilde olması eúlik ederseniz, bu nedenle yerel satıcınıza baúvurun.
zh
ዴᯝᣦ♧㝶⾜ᅾ
௧ࡣࠊᙼࡽࡀ⌮ゎ࡛ࡁࡿゝㄒ࡞ࡿక࠺ሙྜࡣࠊࡑࡢ࠾㏆ࡃࡢ㈍ᗑ㐃⤡ࡋ࡚ࡃࡔ
ja
ࡉ࠸ࠋ
㰖䂾 ⁎✺㧊 㧊䟊䞮⓪ 㠎㠊㠦 ☯䟟䞮⓪ ἓ㤆, ╏㔶㦖 ‖䞮㦮 㰖㡃 ╖Ⰲ㩦㠦 ⶎ㦮䞮㔲₆
ko
⧣┞┺
ўѥдзѼѥѰьѣьѼѥдѥіюіѣдѠэѠѕѬҕѲьѓѥќѥъѨѷёњдѯеѥѯеҖѥѲлзѫцчѤкьѤѸьѱюічшѧчшҕѠшѤњѰъьлѼѥўьҕѥѕѲьюіѣѯъћ
th
еѠкзѫц
NӃu các hѭӟng dүn ÿi kèm có trong mӝt ngôn ngӳ mà hӑ hiӇu, bҥn nên xin vui lòng liên hӋÿҥi lý ÿӏa
vi
phѭѫng cӫa bҥn.
.
Ẕ
⌮ゎⓗ宕ゝ㸪ᡤ௨実ᝍ俼⣔ᙜᆅⓗ
乷撨
ၟࠋ
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