7
LIFTING THE GRAIN BASKET
1. When the mash has nished, turn o the pump. Close
the ball valve and remove the recirculation pipe.
2. Lift the grain basket, and then turn it 45 degrees so
that the feet at the bottom of the basket rest securely
on the support ring.
3. Press ‘set’, the temperature will ash. Press the ‘+’ or
‘–’ button to set the temperature to 98°C (208°F) and
press ‘set’ again to conrm your temperature.
SPARGE YOUR MASH
1. Gently and evenly pour the sparge water all over the
grains, and allow to drain.
BOIL YOUR WORT
1. After removing the grain basket, press ‘set’ and the
temperature will ash on the digital controller.
2. Press the ‘+’ or ‘–’ button to set the temperature to
103°C (218°F) and press ‘set’ again to conrm your
temperature.
3. Allow to boil for 1 hour.
NOTE: Refer to your recipe for when to add hop
additions during your boil.
4. When there’s 5 minutes boil time remaining, add the
immersion chiller to the boiler to sanitise it.
COOLING WITH THE IMMERSION CHILLER
1. Place the hose where the water will exit from the
immersion chiller into a drain or bucket to divert
the water.
2. Once you are ready to cool your wort, turn on
the cold water tap and leave it to run through
the immersion chiller until your wort reaches
fermentation temperature.
NOTE: The nal wort temperature will be within
approximately 5 degrees of your ground water
temperature.
3. To increase the cooling speed, stir the wort with
a sanitised spoon.
TRANSFERRING TO YOUR FERMENTER
1. Allow the cooled wort to settle.
2. Place your clean and sanitised fermenter under the
tap on the side of the boiler.
3. Open the tap and allow the wort to drain into your
fermenter.
4. Once all of your wort has been transferred into
your fermenter, add yeast, and leave to ferment
for the specied time, depending on your recipe.
CAUTION!
CAUTION!
During the boil, do not t the lid as you may
cause a boil-over. Check that the immersion
chiller contains no water after the rst use,
to ensure that water doesn’t shoot out when
lowered into the hot wort.
BE VERY CAREFUL not to twist the basket
while the basket is in the sparge position which
could knock it o the support ring. If the sparge
is “stuck” (not draining), then remove the top
plate (if applicable), lower the basket and slice
the grain bed with a stainless steel paddle or
similar. Cut through the stuck grain from the
centre towards the outside repeatedly until it
loosens. Then return the basket to the sparge
position to continue sparging. Always ensure
the Support Ring ts tightly into its groove and
is held in place by the Support Ring Retainer.
If you remove the Support Ring for cleaning,
ensure that it is correctly reinstalled along
with the Support Ring Retainer.
