Speidels Braumeister
Page 12 of 32
12
Brewing with the Braumeister
12.1
Introduction
Making beer with the Braumeister can be split into different phases, whereby each
phase is individually described below. First, all phases are described in general. This
way, the brewing procedure applies to all beer types and recipes. An actual brewing
example for first-time brewers and a special recipe with precise indications of
quantity, brewing times and temperature levels are provided in the chapters that
follow. Before starting to brew beer, we recommend that you gain an overview of the
individual steps required for preparing a ready-to-drink beverage. To ensure that you
do not miss any steps and to allow you to gain an overview of your brewing
procedures in retrospect, we recommend keeping a brewing record (see Record in the
attachment or go to www.speidels-braumeister.de). Another tip: Allow yourself a day
for your first brewing attempt, and where possible have another person join you, as it
is much more fun together and another set of hands can be very helpful. Note that
brewing beer requires a little experience and that each brewing process is an
improvement on the previous one. So don’t be disappointed if your first batch of beer
does not quite meet your expectations. This is perhaps best illustrated by the words of
a witty German poem that suggests that the beer from the first batch is weak and stale
and is bound to cause flatulence, while the second one is mediocre, causing you to
pass more liquid than you consumed. The third attempt results in a true beer enjoyed
by gentlemen and ladies.
12.2
Preparations
Procuring the ingredients
Organise the required brewing ingredients (hops, malt and yeast) in good time. Ensure
that the malt is fresh. After crushing the malt (breaking open the corns – not too fine)
use it up as quickly as possible. The quantities vary slightly, depending on the recipe.
However, for the 200 L Braumeister, the amount of malt is 38-42 kg and the amount
of hops is about 200-400 g. The 500 L Braumeister requires 90-120 kg of malt and
500-900 g of hops. On the BM 1000 L it is 180-225 kg of malt and 1000-2000 g of
hops. Normally, the hops is supplied in a pressed form as pellets. We recommend
using dry yeast for fermentation as it can be stored more easily and has a longer shelf
life. Later, special liquid yeast may be used. These ingredients are available at
commercial outlets for hobby brewers and via the internet.
Cleaning the devices
Before starting the brewing process, rinse the Braumeister with warm water and flush
the pump by switching it on. All other equipment such as the beer spindle, wooden
spoon and fermentation vessel should be ready for use and clean. See also the notes in
the chapters “Notes on hygiene” and “Cleaning the Braumeister” in this regard.
Decalcifying the water for brewing
Where required, the brewing water can be decalcified. For this, boil the water (cold tap
water) in the Braumeister for 30 minutes, allow it to cool and then store it temporarily,
for example in the fermentation vessel, until you are ready to start brewing. Dispose of
the precipitated calcium that has collected at the bottom of the container. The
Braumeister is designed to brew approx. 200 L or 500 L or 1000 L ready-to-drink beer
(regular beer). You will require 250-300 L or 600-650 L or 1200-1400 L
brewing
