It is not without reason that the craft beer is currently enjoying increasing popularity. The advantages are obvious: you can brew the home-brewed beer according to your own taste and ideas. And the best thing is: you won't get a fresher beer than a home-brewed one.
And because good always comes from good, we first need fresh and good ingredients. According to the German purity law of 1516, the ingredients of a beer should only be barley malt, hops and water. Yeast was added later.
The craft beer is usually not so strict. Beer is allowed to contain what you like and that's how we create more unusual recipes such as beer with blackberry or chili. Let your creativity run free and follow your personal taste.
Depending on the recipe, you will need the appropriate amounts of barley malt, hops, water and yeast. The quantity and type of ingredients also vary from recipe to recipe. Nowadays so-called hop pellets are used because they are easier to dose, better to store and less susceptible.
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.
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
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.
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.