Programing

The Brewmaster is programmed for the suitable brewing times according to the specific beer recipe. The brewing process is launched upon switching over to the brewing automation. The control system guides the user through the individual work steps and runs through four brewing phases fully automatically.
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Initial Mashing

The quantity of approx. 6 Gallon (prefered filtered) of water is filled in and heated to 100.4°F according to the recipe and the specific procedure.
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Inserting the Filter

Now the malt pipe with the screen inserts is put in.
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Adding Malt

8 to 10 pounds of malt is shed between the filter inserts.
The melt pipe is fixed with a bow and a tie-rod.
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Mashing / Brewing

The pump switches on. The starch is poured out of the malt as a result of the water and wort circulation that has been created. The four brewing phases are carried out according to what has been fixed in the programe, for instance:

Pouring starch out of the malt in the water and wort circulation

1st phase: protein rest at 131°F - approx. 5 min
2st phase: maltose rest at 145°F - approx. 30 min
3rd phase: saccharification rest at 162°C - approx. 20 min
4th phase: saccharification rest at 172°C - approx. 10 min
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Purifying

Once the four phases* have been terminated, a signal tone will be heard. Now the purifying process runs off simply and quickly by taking out the malt pipe. Let the pipe drain for a few minutes and remove it – you might pour some additional water through the malt in order to obtain still a better yield.
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Hops Boiling

The beer wort is boiled for 80 minutes with an open lid and while adding hop several times. The vaporized water has to be replaced by adding fresh brewing water – and it is possible to adjust the original wort content subsequently by adding or not adding water. Our Equipment’s tie-rod serves as a filling level indicator at the same time. Another signal tone will be heard upon termination of the boiling phase.
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Wort Cooling

After the wort boiling, the wort is cooled down to fermentation temperature (59 to 71°F) as quickly as possible, and it is mixed with yeast.
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Fermentation / Maturing

Finally, the fermentation procedure takes place in a sufficiently sized bin or kettle (accessory). After several weeks of storage in bottles and / or in a maturing cask (accessory), the well cooled beer can finally be tasted.