Speidel 41000-20, Official Instruction Manual, Page: 37 / 84

37 36
Gener
al inf
ormation
Technic
al data
Pr
epar
ation
Contr
ol
unit
Br
ewing
Notes
Maintenance
Appendix
Saf
ety
6.2 Preparations
Getting the ingredients
Obtain the necessary brewing ingredients (hops, malt and yeast) in
advance. It is important that the malt is fresh. After grinding (breaking
up the grains – not too fine, see “The right grinding pattern” on page
39), the malt should be used as quickly as possible. The quantities vary
somewhat depending on the recipe, with the malt quantity ranging from
38-42 / 90-120 / 180-225 kg and the hop quantity from 200-400 / 500-
900 / 1,000-2,000 g. The hops are mostly offered in pressed form as
pellets. For fermenting, dry yeast is recommended at first because it is
easy to store and has a longer shelf life, but later special liquid yeasts
are also recommended. These ingredients can be obtained from home
brewer stores or via the internet.
Example: Hop pallets
Example: Water
Example: Barley
Example: Dry yeast