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5. The grain must be crushed to extract the flavours and

colours and other components. Each grain should be

crushed into at least 5 parts to optimise extraction.

Suppliers can crush grain for you or you can set up your own

small mill or a similar system.

6. As long as the grains are strained from the water so no

solids are added to the WilliamsWarn, which can block the

beer tap, any soaking and straining method will work.

BASE MALTS VS SPECIALTY MALTS

To make wort or the extract (concentrated wort) used in the

WilliamsWarn cans, grains commonly called Base Malts must

go through a 6-8 hour process known as the brewhouse. This

involves crushing, mashing, lautering, boiling, whirlpooling and

cooling before adding yeast to the wort in a fermenter.

This provides the sugars and proteins the yeast needs to make

beer. In the case of extract, the wort is evaporated into extract

form and put into cans.

Along with the Base Malts, Specialty Malts can be added to

add colour, flavour, body and head retention and some sugars

and proteins.

Malt extracts like those supplied by WilliamsWarn have both

Base and Specialty Malts in them. For example, our Dry Stout

has a small amount of Roasted Barley to give the black colour

and typical stout flavours.

However, Specialty Malts have the added bonus that they

don’t need to be mashed to give extra complexity to beer.

You can steep them like when making a tea with a tea-bag

and add the resulting strained water to a brew. In the water will

be an assortment of flavours and colours and other compounds.

This steeping takes 30 minutes rather than 6-8 hours so is

the perfect way to make all sorts of beers while still using

WilliamsWarn or other extracts as the base malts.

EXAMPLES OF SPECIALTY GRAINS THAT MAY BE STEEPED

ROASTED MALTS

KILNED AND ROASTED MALTS

Carapils/Carafoam/
Dextrine Malt 3°L

Pale Chocolate Malt 200°L

Honey Malt 18°L/25°L

Light Roasted Barley 300°L

Crystal/Caramel Malt 10°L

Chocolate Malts 350-475°L

Crystal/Caramel Malt 20°L

Carafa Special II 430°L

Crystal/Caramel Malt 30°L

Black Barley 500°L

Crystal/Caramel Malt 40°L

Black Patent 525°L

BACKGROUND

Along with hops, there are certain types of grains that can also

be steeped in hot water, with the 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 colour, flavour,

body, head-retention and mouth-feel to a brew.

This method, known in the US as “Extract plus grains”, offers

a lot of flexibility without the need to go through the 6-8 hour

process of mashing grains, lautering, boiling, whirlpooling and

cooling.

It only requires 30 minutes and a few extra bits of equipment.

Download our Advanced Recipes pdf on our website (Additional

Downloads page) for more details on this technique.

IMPORTANT PRINCIPLES

We have a suggested method below, but as we’ve stated several

times in this manual, there are many ways to make a brew.

So it’s important you understand some important principles if

you choose to adopt your own method. These are:

1. We are using hot water when we steep so we need to be

careful that the wort is not too hot when we pitch the

yeast. With this method we are using a different method to

the Standard Method, but the volumes and temperatures

are calculated with the same principle so that the final

wort produced will be close to 25°C/77°F to reduce any

temperature shock on the yeast when it is pitched.

2. A standard water to grain ratio used is not more than

1 US gallon to 1 pound of grains. This is 3.8 Litres per

455g of grain or 1 litre per 120g. This ratio is suggested

to ensure a decent extraction of colours and flavours but to

avoid too much extraction of tannins from the grain husks.

Tannins can give a drying, puckering mouth-feel.

3. We suggest to heat the steeping water to 70°C/158°F and

then add the grains. The temperature will then drop 5°C/9ºF

when the grains are added. Steeping above 70°C/158°F

may result in excess tannin extraction and steeping

above 60°C/140°F will ensure a pasteurisation of the

grain material to reduce risk of infection so we’re targeting

65ºC/149ºF at the start of steeping once the grains are added.

4. If the amount of grain used is only 115g or less (1/4 lb),

then we suggest to use a French Coffee Press with about 1

litres (2 US pints) of 70°C/158°F water added as shown for

aroma hops in the previous chapter. Then use the Standard

Method for ingredient addition rather than the method

described below. It will not have too much effect on the

final wort temperature and is simpler.

ADDING EXTRA

MALT FLAVOURS

Содержание BrewMaster

Страница 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...

Страница 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...

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

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

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

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

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

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 45: ...PART FOUR APPENDICES...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

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

Страница 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...

Страница 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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