How to Brew with the Braumeister
The Braumeister is programmed with the appropriate brewing times and temperatures (depending on the recipe). 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 mashing in Temp (eg, 38°C). Then the malt pipe with the sieve inserts is put in position. The malt pipe is fixed with the bracket and drawbar. Malt is pumped through the sieve inserts.
MASHING & 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 200L and 500L 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 the programmed time with hops being added several times. An alarm will advise of hop additions at required times. The evaporated water can be 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.
FERMENTING & MATURING
After boiling, the wort is cooled as soon as possible to the fermentation temperature by a wort cooler or in the case of the 200L & 500L Braumeister by the cooling jacket. With yeast added and fermented in a suitable tank/vessel. After fermentation, storage in Kegs (or bottles with secondary fermentation) then your well-chilled beer can be tasted.