Depending on the recipe, the Braumeister is programmed with the appropriate brewing times. The brewing process starts by switching over to automatic brewing. The control system guides the user through the various steps and runs through the four brewing phases fully automatically.
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.
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
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 and 500-litre Braumeister, this is done by means of the lifting device. Allow to drain a few minutes and remove - if necessary pour water through the malt (sparge) to achieve a better yield.
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.
After boiling, the wort is cooled as soon as possible to the fermentation temperature by a wort cooler or in the case of the 200 and 500-litre Braumeister by the double jacket, 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.