DogCult Red Ale brewed on our 500 litre Speidel Braumeister

[@homebeerbrewery]

Great video, nice to see a 500L in action. Thanks for sharing! Cheers

[@CC-xh3eo]

But why are you filling the wort into canisters? 🤯

[@grain_and_grape]

This may answer you question Paul 😁 m.kzbin.info/www/bejne/foCnp5eggsidoqM

[@rodlopez8781]

Boil?

[@tommy2616]

Could you advice the diameter and hight of the malt barrel, or volume if you have it? Thanks!

[@grain_and_grape]

Hi Tommy. Here is a link to the full Braumeister brochure which should cover any questions that you have about the tech specs of the entire range. You are also more than welcome to come and look around ours if you are local to Melbourne. www.speidels-braumeister.de/en/service/brochures.html?file=files/braumeister/downloads/service/broschueren/speidel_braumeister_en_gesamt.pdf

[@jriis2010]

After the boil, how do you clean the BM500? i guess you cannot tip it as you do with the BM50, so how do you get it all nice and clean for the next brew ?

[@grain_and_grape]

Hi Jan! Cleaning the Brau is an important step of course, and as ours is used lots, we like to keep it in tip-top condition. After the boil the 500L gets a good wash down with hot water and the trub is pumped out of the Braumeister. It's worth noting that the 500L does have a tipping mechanism, using jacks, but these will only allow you to tip enough to fully drain the unit out of the tap. We then give it a good soaking with Oxyper (Sodium Bicarbonate based cleaner) overnight. Next day, all the elements are wiped down and then we pump out all the rubbish from the overnight soaking. Filtered water is flushed through the pump, whilst recirculating. Every now and again, we do a more extensive clean where we use caustic to wipe down the kettle. Please note that safety precautions and care should always be taken when using caustic cleaners. Hope this helps?

[@justinmanzano7301]

What’s the mesh fabric thing that sits on the grain during the mash?

[@grain_and_grape]

Hi Justin, that fabric thing is just an additional filter that comes with the larger Braumeisters (200L, 500L, etc). It sits under the stainless steel mesh filters during the mash. (The smaller Braumeisters for home brewers don't need it.)

[@justinmanzano7301]

Grain and Grape Melbourne cool - thanks for the reply

[@DmitryShultz]

I would like to see it boil.

[@vasilismf]

I dint see any vigorous boiling action in the video. Is the boiling so soft?

[@grain_and_grape]

Hi Vasilis, Thanks for your question! This particular video doesn't show much of the boiling process -which my be misleading. Rest assured you can achieve a nice rolling boil on a Braumeister system.

[@ondrejnovak4996]

Great video! Do you use the supplied lid during mashing or not at all? Thanks, Ondrej

[@grain_and_grape]

Hi Ondrej! Good question. To be honest we find that the BM holds mash temperatures very well with or without the lid, as the heated wort circulates constantly through the grain bed keeping temperatures very even throughout the mash. We also like to keep an eye on things during the mash (and it is quite hypnotising). However, if you wanted to save a few dollars and help the environment, it would help conserve some energy if you did pop the lid on. We wouldn't recommend keeping the lid on during the boil though.

[@ΙωάννηςΠαπαγεωργίου-ε6γ]

Grain and Grape Melbourne

[@marioneto50]

did you go no chill with the cubes or was the wort chilled before filling them?

[@grain_and_grape]

Hi Mario. We always no chill with our cubes. Adding hot wort straight to the cubes ensures proper pasteurisation. As this beer was designed to be a wild/sour ale, there was a seperate bottle of balsamic vinegar (a special batch provided by Brewcult) given with each kit. This could be added to taste post fermentation. It certainly was a crazy (good) beer!

[@marioneto50]

thanks for the answer!

[@conalllow6153]

Looks great guys. How long did it take for the two brews in total?

[@grain_and_grape]

Hi Conall, it's tricky to say as we were messing about with blueberries and cleanup longer than we wanted. We started at about 7am and started cleaning up at around 3pm so about eight hours really. I'm sure if we wanted to we could knock an hour or two off that though - but that wouldn't be as much fun! Glad you enjoyed the vid.

[@simonbowler8065]

Nice work - Thanks for posting this. How many blueberries did you use and were they added at the start of the boil or halfway through?

[@grain_and_grape]

Hi Simon, Apologies for the delay in replying. The blueberries were added towards the end of the boil, I reckon they were in there for around 10-15 minutes all up (they need to be in there long enough to kill any nasties). I am not sure of the exact amount, I'm guessing it was around 20kg. I suspect you would get a great flavour using around 500g - 1kg of fruit per 19 litre batch, but experimentation is the key. There is a great article here from BYO which will guide you on using fruit in your beer - byo.com/hops/item/679-fruit-brew-part-2-techniques

[@thecellarman]

Cheers for posting this, really interesting, and great looking recipe. Bit more serious than my BM20! How close did you come to a boil over with 900 litres in? Do you have to boil with the lid on?

[@MartinRauschmair]

headline... speidel, not spiedel

[@grain_and_grape]

Can't believe that went unnoticed for so long 😬 all fixed now.

[@thomastankengine1276]

Waaah, des konn doch nur greislig schmecka..

[@eddzuki0]

That’s one shit boil

[@eddzuki0]

That is one Shit boil.

[@marka1142]

Get rid of the stupid music. We might have learned something from the brewers.

[@modgrip805]

Would you recommend a 500L Braumeister for professional application vs traditional 3/4 vessel systems? Any downsides in terms of versatility, efficiency, flavour etc? Many thanks!