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BLIND TASTE TEST SHEET

TEST SHEET

NAME

NUMBER

SCORE 1-10

COMMENTS

BRAND

Taste the beers in front of you and give them each an overall

hedonic score from 1 to 10, as described in the box to the right.

The starting point is a score of 7 which is included in the score

box already to anchor you. If the beer is “

Satisfactory

” in your

opinion, leave the 7 in the box. Beers with no taste or beers

that are bland are “

Satisfactory

” as they have no faults, so they

should score 7’s. Don’t be afraid to leave all 7’s if you think all

are “

Satisfactory

”. It’s your opinion.

Beers you love and could drink all night or love the taste of are 8-10.

Beers with a few faults should score 5 or 6.

Beers with major issues are 1-4’s.

SCORE GUIDE

EXCEPTIONAL

VERY GOOD

GOOD

SATISFACTORY
(NO OFF FLAVORS OR FAULTS, BLAND IS OK)

NOT QUITE SATISFACTORY (1 FAULT)

POOR (2 FAULTS)

BAD (SEVERAL FAULTS OR A MAJOR PROBLEM)

VERY BAD (WOULDN’T DRINK IT)

UNDRINKABLE (CAN’T DRINK IT)

WHAT THE HELL IS THIS LIQUID? DIESEL?

Summary of Contents for BrewMaster

Page 1: ...DDING EXTRA MALT FLAVOURS 43 PART FOUR APPENDICES APPENDIX ONE CLEANING SANITISING 46 APPENDIX TWO ADDING INGREDIENTS 48 APPENDIX THREE TAKING S G SAMPLES AND CALCULATING ALCOHOL S 50 APPENDIX FOUR TH...

Page 2: ...a Trouble Shooting Guide We suggest you read this User Manual from cover to cover before you start to make your first brew so that you are familiar with the process and timings involved The Appendices...

Page 3: ...PART ONE YOUR PERSONAL BREWERY...

Page 4: ...are described in the following diagram You will need to refer to this diagram whilst you are following the beer making instructions in Part Two BREWERY OVERVIEW VESSEL LID SIGHT GLASS VESSEL LID VESSE...

Page 5: ...this diagram whilst you are following the beer making instructions in Part Two 1 3 WAY VALVE 2 VESSEL PRESSURE GAUGE 3 CLARIFICATION POT 4 VARIABLE PRESSURE RELIEF VALVE VPRV 5 DIGITAL TEMPERATURE CO...

Page 6: ...RMATION These instructions for use outline general safety guidelines for the correct operation of the WilliamsWarn Personal Brewery System Carefully read and understand this user manual before attempt...

Page 7: ...erials food contact use 5 0 ANNEX I ELECTROMAGNETIC EMISSIONS For electromagnetic emissions the WilliamsWarn Brewery has been tested for compliance to AS NZS CISPR14 1 Ed 5 1 2009 Class B 5 1 WARNINGS...

Page 8: ...y regularly The brewery tower panels may be removed for maintenance Ensure only an approved service agent has access to the internal parts in the brewery tower Do not try to open the tank lid or valve...

Page 9: ...NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS ELECTRONIC MECHANICAL PHOTOCOPYING RECORDING OR OTHERWISE OR STORED IN A RETRIEVAL SYSTEM OF ANY NATURE WITHOU...

Page 10: ...ere it can remain for the duration of the brewing process and beer dispensing period IMPORTANT this will need to be on a flat level surface Ensure you place your brewery in a well ventilated area so t...

Page 11: ...ng 4 Once the panel has been removed locate the draft beer font over the holes provided in the top of the beer tower and install the three M8 x 25mm bolts back into the base of the font firmly See Fig...

Page 12: ...panel is connected into the regulator For the regulators supplied by WilliamsWarn this is a push lock fitting on the regulator as shown in Figure 4C Push the black line in hard into the push lock fitt...

Page 13: ...ngage the heating element and a small yellow indicator will appear on the digital screen and read OUT 1 Within minutes the vessel temperature on the digital display will start rising towards the set p...

Page 14: ...PART TWO MAKING YOUR BEVERAGE WITH THE STANDARD BREWING METHOD...

Page 15: ...NTS 15 MINUTES STAGE 3 MONITOR THE PRESSURE DURING FERMENTATION 1 MINUTE STAGE 4 COOL THE BEVERAGE 10 SECONDS DAY 0 DAY 1 DAY 4 DAY 7 DAY 4 Ales of a higher alcohol content may take a day or two longe...

Page 16: ...f equipment as shown in the next three photographs out on a bench before you start to make your beer Best of luck and enjoy the brewing process THE BREWING PROCESS WHAT YOU NEED WILLIAMSWARN INGREDIEN...

Page 17: ...ENT 1 BREWERY DETERGENT 2 SODIUM PERCARBONATE 3 2 LITRE PLASTIC JUG 4 NON SCRATCH SPONGE 5 500ml RINSE BOTTLE 6 A LARGE SPATULA 7 100ml CYLINDER 8 HYDROMETER 9 CLARIFICATION AGENT 10 THERMOMETER 11 TE...

Page 18: ...1 2 3 4 5 18 EQUIPMENT FROM YOUR KITCHEN 1 KITCHEN KETTLE 2 CAN OPENER 3 TEA SPOON 4 TABLE SPOON 5 SCISSORS You will also need a source of cold water and a sink to dump waste into Fig 7...

Page 19: ...er low pressure gauge see Figure 4C is set at the final dispense pressure you want as discussed in Appendix 5 First time users should set this at 1 25 bar Also check the brewery CO2 line valve and the...

Page 20: ...Preferably with a protective glove on although not essential dip the sponge into the remaining 50ml of detergent in the jug and give the internal surface of the vessel lid a scrub with the detergent s...

Page 21: ...emitted Then remove the vessel lid it screws off counter clockwise 19 Dip the sponge into the cleaning fluid in the cone and scrub all of the internal surfaces of the vessel including around the rim u...

Page 22: ...ne in Step 17 Dump this 100ml down the drain NOTE Every 10th brew or so it may be necessary to take the tap apart and clean it as described in Appendix 9 This will be necessary if you can see any grow...

Page 23: ...internal surfaces wetted with sanitizer See Figure 25 If you prefer not to get sanitising agent on your hands use a glove or just swirl the sanitizer to wet all the surfaces 33 Then pour the sanitizer...

Page 24: ...for cider and wine see 4B below 4 A For thick extracts Add 750ml 25 US fl oz of the boiled water to the 2 Litre jug Open the liquid extract with the can opener and add most of the extract to the water...

Page 25: ...everages with the Advanced Method you can add them now FILL UP TO THE 23 LITRE MARK NOTE Please read Appendix 2 regarding the need to add some hot water if your cold water source is below 12 C 54 F If...

Page 26: ...nting to the vessel pressure gauge add 0 5 bar of pressure to the vessel and then close the 3 way valve Wait 1 minute to check the pressure holds then release all the CO2 from the vessel by pressing t...

Page 27: ...s The temperature control system in the brewery will now bring the contents of the vessel to the fermentation temperature you have set by either warming or co oling the vessel NOTE 1 This is a deadban...

Page 28: ...ly counter clockwise as described in Appendix 5 to release the gas to your target or within 0 1 bar above it so first time users control at 1 5 1 6 bar B If gas is being emitted out of the VPRV below...

Page 29: ...t worry the beverage will still clarify as the process continues so just carry on as described in these instructions WHAT TO EXPECT FROM OTHER YEAST S 04 S 04 ale yeast ferments very fast and settles...

Page 30: ...to drink a warmer beverage but at this phase of the process we want the yeast to settle due to the colder temperature and as much chill haze to form as possible Please read Appendix 6 regarding how t...

Page 31: ...the spring tension and ambient temperature However we will use the button on top of the VPRV in the next steps to release gas manually 2 Open the tower door and check that there is gas pressure from...

Page 32: ...arification pot Add 30ml of WilliamsWarn clarification agent to the 100ml cylinder and then transfer that to the pot through the tea strainer see Figure 48 Then screw the lid back onto the clarificati...

Page 33: ...t required as this step is just to rinse the clarification pot and its lines of any clarification agent If you do not hear the water bubble into the vessel you may have increased the pressure in the v...

Page 34: ...bout full of sediment see Figure 53 depending on the yeast and beverage type and there should be some clear beverage above that As explained in Appendix 8 some yeast are harder to clarify than other y...

Page 35: ...owl under the vessel to prevent dripping onto the floor take the sediment bottle and bowl to a sink Figure 45 and dump the sediment down the drain and rinse the sediment bottle and stainless bowl both...

Page 36: ...st part of the pour until the cold beverage exits the tap Then you can adjust the flow controller to increase the flow speed and pour a good glass of your own making see Figure 56 When pouring beer be...

Page 37: ...id with detergent 4 Clean the draft tap and filling line with detergent 5 Clean the vessel with detergent 6 Rinse the vessel with water 7 Sanitise the vessel 8 Sanitise the draft tap filling line and...

Page 38: ...TUNE THE PRESSURE RELIEF SET POINT TO THE DESIRED CARBONATION LEVEL YEAST AFTER 1 HOUR YEAST DAY 1 YEAST DAY 2 YEAST DAY 3 YEAST DAY 4 DISSOLVE THE LIQUID MALT EXTRACT AND ADD TO THE BREWERY ADD OPTIO...

Page 39: ...PART THREE MAKING BEVERAGES WITH THE ADVANCED METHOD...

Page 40: ...site you can make other styles on the BJCP Style Guidelines see Appendix 10 from our Standard Kits This method we re employing is known as Extract plus Grains in the USA so any recipe you can find und...

Page 41: ...n vessel dry hopping For WilliamsWarn brewers a good option is mimicking the whirlpool addition and this is described below ADDING HOP AROMA A very easy way to add hop aroma to any brew is to mimic th...

Page 42: ...d aroma hops usually a low amount e g 4 10 However you can use any hop to add bitterness The bitterness level ranges for most beers range from around 10 for American and Asian lagers to 70 BU s for IP...

Page 43: ...e resulting strained water being added to the brew to add certain characteristics When used with extract as a base steeping specialty grains is a great way to make different beers styles and add colou...

Page 44: ...alt 28 L Melanoidin malt 28 L Special Roast 50 L Brown malt 70 L and smoked malts The negative impact on steeping base malts is that you extract unconverted starch rather than sugars which can add to...

Page 45: ...PART FOUR APPENDICES...

Page 46: ...HE WARM WATER USED The WilliamsWarn Brewery Detergent can be used in cold water but warm water is always better to help dissolve organic material like the yeast ring and beverage residue If you have a...

Page 47: ...on However if for some reason you suspect you have infections e g sour beverage major off flavours over several brews the best solution would be to give a good clean with detergent and then a sanitisa...

Page 48: ...k in order to bring the final wort must temp to about 20 C 68 F If your local water is below 7 C 45 F add 2 Litres of boiling water before reaching the 23 Litre mark to bring your wort must temperatur...

Page 49: ...warm temperature ADDING LME Liquid Malt Extract is best stored cold in a refrigerator to avoid it ageing However cold extract is difficult to pour so take it out of the fridge the night before you use...

Page 50: ...Gallons the SG will be 1 0454 Specific gravity is a measure of density Water has a density of 1 000 SG So 1 040 means the wort must is denser than water due to the dissolved matter from the barley gra...

Page 51: ...mbient or slightly warm water while swirling the glass to get a good heat transfer Then measure the SG as described above CALCULATING ALCOHOL BY VOLUME ABV The alcohol cannot be determined by floating...

Page 52: ...he table below If we assume a resulting final SG of 1 010 the different alcohol s can be seen also DME SUGAR ADDED INITIAL SG FINAL SG ABV 0g 0oz 1 0454 1 010 4 64 250g 8 8oz 1 0495 1 010 5 17 500g 1...

Page 53: ...en closed However if the seal is rising over the lip of the groove towards the centre of the tank see Figure 64 take the seal out and give it a very gentle stretch at a couple of points on its circumf...

Page 54: ...at is traditional may be important with regards to the scoring system beer tasting judges may use Different beverages traditionally have different final tem peratures they are consumed at Some approxi...

Page 55: ...VPRV setting to achieve the vessel pressure required E g 1 5 bar for first timers After cooling the pressure will reduce about 0 25 bar to about 1 25 bar in this example During clarification you will...

Page 56: ...of the process and not change it and use the VPRV to make the pressure differential by releasing pressure from the tank In either case the principle is the same in that a pressure differential of 0 25...

Page 57: ...beverage as cold as possible to aid in a good clarification As the cone becomes colder and the beverage hits 4 C 39 F an inversion occurs and cold will rise and cool the top of the beverage in the ves...

Page 58: ...igher alcohol beers when more DME or sugars are added in the mix S 04 yeast will ferment fast and settle out quickly It will ferment from 1 0454 to about 1 011 making a 4 47 alcohol by volume beer US...

Page 59: ...the cooling on for our ale yeast for 1 045 SG beers If you would like to take SG samples to check each day or on Day 4 you can do this by taking a sample out of the tap See Appendix 3 for details How...

Page 60: ...for ales the sharp drops in pressure in the chart on Day 6 5 and Day 7 5 are indicative of the Clarification Process when we create a pressure differential of 0 25 0 5 bar between the vessel and the g...

Page 61: ...re are several ways to reduce air in the empty bottle You can add beer from the bottom of the bottle from the draft tap beverage foam full of carbon dioxide from the draft tap or add carbon dioxide ga...

Page 62: ...sure differential this bubbling sound rather than the pressure differential can be used to control clarification for those who would like to In this method when the beverage in the tank is for example...

Page 63: ...in order to force the clarification agent in when the 3 way valve is opened to the clarification pot RINSING THE POT It is important to rinse the pot after each clarification and also bubble that int...

Page 64: ...example or if the tap becomes sticky and doesn t close properly THE LIGHT You can press the vessel light button on the front of the tower and look through the vessel sightless to view the contents and...

Page 65: ...H You should then have all the parts separated as shown in Figure I You can clean the parts in WilliamsWarn Brewery Detergent or a similar chemical and sterilise in hot water at 80 C 176 F or with the...

Page 66: ...second part is very necessary however to ensure the right amount of sugars are in the wort to get to the alcohol content you desire You should never therefore use 2 cans of beer kits as the bitterness...

Page 67: ...CIALTY BEER 24 TRADITIONAL MEAD 24A Dry Mead 24B Semi sweet Mead 24C Sweet Mead 25 MELOMEL FRUIT MEAD 25A Cyser 25B Pyment 25C Other Fruit Melomel 26 OTHER MEAD 26A Metheglin 26B Braggot 26C Open Cate...

Page 68: ...owever be aware that German beers are traditionally made with 100 malted barley so it is better to boost the alcohol content of these with DME only and not any sugar especially focused on matching col...

Page 69: ...xtract and water to make 23 Litres 6 US Gallons 5 Imp Gallons of wort Original Gravity of 1 040 1 048 10 P 12 P fermented to a Final Gravity of about 1 010 2 5 P resulting in 4 0 5 1 alcohol by volume...

Page 70: ...out 1 011 2 8 P resulting in 3 9 5 0 alcohol by volume 32 Bitterness Units and 50 SRM 100 EBC colour Ferment at 23 C 73 F DUTCH PILSNER This is a noble brew with a crisp finish Our Dutch Pilsner is st...

Page 71: ...ulting in 4 1 5 2 alcohol by volume 18 Bitterness Units and 3 5 SRM 7 EBC colour Ferment at 15 C 59 F for 3 days and then increase to 18 C 64 F for a diacetyl rest to complete fermentation after anoth...

Page 72: ...2 40 104 0 41 105 8 42 107 6 43 109 4 44 111 2 45 113 0 46 114 8 47 116 6 48 118 4 49 120 2 50 122 0 51 123 8 52 125 6 53 127 4 54 129 2 55 131 0 56 132 8 57 134 6 58 136 4 59 138 2 60 140 0 61 141 8...

Page 73: ...WEIGHT PSI BAR 0 50 0 03 1 00 0 07 1 50 0 10 2 00 0 14 2 50 0 17 3 00 0 21 3 50 0 24 4 00 0 28 4 50 0 31 5 00 0 34 5 50 0 38 6 00 0 41 6 50 0 45 7 00 0 48 7 50 0 52 8 00 0 55 8 50 0 59 9 00 0 62 9 50...

Page 74: ...ECORD SHEET BEVERAGE STYLE NAME BREW NUMBER START DATE AND TIME FERMENTATION DATA DATE TIME DAY S G TEMP C PRESS NOTES INGREDIENTS MALT EXTRACT WATER YEAST HOPS GRAINS SUGAR OTHER WORT MUST PRODUCTION...

Page 75: ...50 60 70 80 0 SG UNITS TEMPERATURE C 0 00 0 25 0 50 0 75 1 00 1 25 1 50 1 75 2 00 PRESSURE BAR DAY Fermentation Chart BREW RECORD SHEET CLARIFICATION OTHER COMMENTS FINAL PRODUCT TASTE TASTE SCORE 1 1...

Page 76: ...d use it for blind taste tests A score of 7 is like an anchor It represents Satisfactory Beverages with no flavour should score a 7 as little or no flavour is acceptable and not the same as an off fla...

Page 77: ...e or beers that are bland are Satisfactory as they have no faults so they should score 7 s Don t be afraid to leave all 7 s if you think all are Satisfactory It s your opinion Beers you love and could...

Page 78: ...TROUBLE SHOOTING THE WILLIAMSWARN PERSONAL BREWERY...

Page 79: ...oove as shown in the photos in Appendix 4 and then re close the lid tightly Then monitor pressure build up To speed up this test you can manually add CO2 from your gas cylinder and pressurise the tank...

Page 80: ...e yeast that are easy to clear with our agent or find another liquid agent to dose STAGE SIX DISPENSE PROBLEM 1 THE BEVERAGE IS FOAMING TOO MUCH Solutions 1 Ensure you are pulling the tap handle not p...

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