There is nothing fresher

Start the brewing process

Once you've chosen your recipe and prepared all the ingredients you need, you're ready to go. Depending on the beer recipe, the Braumeister is programmed with the corresponding brewing times. The brewing process starts with a switch to automatic brewing. The control system guides you through the individual steps and runs through the four brewing phases fully automatically.

Mashing

Depending on the recipe and process, water is poured in and heated to 38 °C. Then the malt pipe with the sieve inserts is put in position. Malt is poured between the sieve inserts. The malt pipe is fixed with the bracket and drawbar.

A grain size of 1.6 mm is ideal, as you can see on the following pictures or on our tips and tricks page.

Mashing and brewing

The pump switches on. Due to the resulting water / wort circulation, the starch is extracted from the malt. The four brewing phases are run through as programmed, for example, as follows:

• Protein rest: 55 °C, approximately 5 min
• 2 Maltose rest: 63 °C, approximately 30 min
• 3 Saccrification rest: 72 °C, approximately 20 min
• 3 Saccrification rest: 78 °C, approximately 10 min

Lautering

After the four phases have been run through, a warning tone sounds. Then the lautering process is easily and quickly done by removing the malt pipe. In the case of the 200, 500-litre and 1000-litre Braumeister, this is done using the lifting device. Drain for a few minutes and remove - if necessary pour water through the malt to achieve an even better yield.

Boiling hops

With the lid open, the wort is boiled for 80 minutes with hops being added several times. The evaporated water is replaced by the addition of fresh brewing water. The original gravity can be finally adjusted by adding or leaving out water. The drawbar on the Braumeister serves as a level meter. At the end of the boiling phase, a warning tone sounds again.

Fermentation and maturing

After boiling with the standard Braumeister, the wort is cooled as soon as possible to the fermentation temperature by using a wort cooler. With the Braumeister PLUS or in the case of the 200, 500 and 1000-litre Braumeister the wort is cooled down by the weld-on double jacket. Afterwards the wort is mixed with yeast and fermented in an suitably large tank (accessory). After several weeks storage in bottles or in a maturing barrel (accessory), the well-chilled beer can be tasted.