ANDANÇAS BAR Blog Archive Production Methods and equipment for making beer at home
Finishing the course I and Henry decided that his house would be our production base, it has a very good space and really does not seem that we will have problems in this regard. The tasks we decided to separate our costs in a way that neither muscle of them stay stuck taking care of everything alone. I did the research price and bought most of the equipment while Henry made the assembly of pots, installed the thermostat in the refrigerator and doubled the copper pipe to turn a coil. I did the skeleton of our revenue 3/1 while Henry suggested change is changing time certain temperature ramp is to add more ingredients. I take care of our accounting and it does the management of fermentation and maturation. Of course, the "Brew day", there is enough work for both and we can always count on our "assistant brewer" Mauro.
As for equipment decided on a monthly output of about 40 liters and for that we need a relatively large cauldron, was chosen the Cauldron No. 45 whose volume is 68litros.
It is worth mentioning there are several methods of brewing, we opted for a relatively complex but enables us to make beer "all grain" with a relatively high control quality muscle and efficiency that I will describe below:
Our method: We use malted barley extract muscle and not (which would be a kind of ready-made wine), or all-grain make beer. We use the "Multi-Rest Mashing" or mashing with multiple temperature ramps. Ramps in the case are as follows: Acid Rest (40-55 ): Decreases ph improving enzymatic action. Little used given that the beans already reduce ph w / an acceptable threshold. Unnecessary stop. Home Protein (50-55 ): Age in cereals rich in protein (wheat, oats ...) We jump this step if there was no in brewing. When nescessário, through use of a rule 15 to 20 minutes. Saccharification "Beta" (58-65º): Generates muscle fermentable sugars (more alcoholic beer and less full-bodied / sweet). Typically always do this ramp with a home of about 50 to 75 minutes. Saccharification "Alpha" (68-72 ): Generates non-fermentable sugars (less alcoholic beer and more rounded / sweet). Varies widely, usually leave 15 to 45 minutes, depending on the style this step can even be skipped. In step 3 of filtering / washing further complication, various methods and devices can be used. We use the Fly-sparge with false bottom and grain bag to leave even finer filtering. John Palmer describes this method as "continuous sparge" and says "this method Usually results in better extration." That is, it is certainly the method that offers better aproveitamente muscle grain. 4- Finally boil (usually 90 minutes of boil) the already separated wort bagasse and add the hops and other spices appearing in revenue, resfriamos with an immersion chiller, fermentamos, maturamos, we bottled and drink!
It sounds simple but it is actually one of the more complex methods to make homemade beer. This does not, for example you start making beer for a simpler muscle method, I will quote here two way to simplify their production even at the expense of reducing its margin of creativity and quality control.
In this method you also uses grain instead of extract what you the greater freedom to formulate its revenue, but instead of making the temperature control inside muscle a pot and a stove as we do, this method simply add hot water have the enzymatic action of temperature leaving the grains in the "infusion" for a period of time to later separate the wort (with a grain bag or bazooka for example - both described below), this method is also known as batch sparge.
American further muscle simplify this method by using a grain bag, creating variation "Brew in a Bag" basically consists in letting all grains within an ultra thin nylon bag (bag above the grain) which is simply pulled leaving only and collecting the liquid the grains. Method of extract beer.
As a rule the extract are purchased in kits that comes with hops and yeast own style that leaves room "0" to the creativity of the brewer but in return is an absurdly easy and simple method of making beer.
Both Brazilways as Aturma-Cervejaartesanal sell these kits, the second even prepared a tutorial of how to use it. To illustrate this process we have a video on you tube of an American making beer with this method, it has several videos being what I have attached a mere ex
Finishing the course I and Henry decided that his house would be our production base, it has a very good space and really does not seem that we will have problems in this regard. The tasks we decided to separate our costs in a way that neither muscle of them stay stuck taking care of everything alone. I did the research price and bought most of the equipment while Henry made the assembly of pots, installed the thermostat in the refrigerator and doubled the copper pipe to turn a coil. I did the skeleton of our revenue 3/1 while Henry suggested change is changing time certain temperature ramp is to add more ingredients. I take care of our accounting and it does the management of fermentation and maturation. Of course, the "Brew day", there is enough work for both and we can always count on our "assistant brewer" Mauro.
As for equipment decided on a monthly output of about 40 liters and for that we need a relatively large cauldron, was chosen the Cauldron No. 45 whose volume is 68litros.
It is worth mentioning there are several methods of brewing, we opted for a relatively complex but enables us to make beer "all grain" with a relatively high control quality muscle and efficiency that I will describe below:
Our method: We use malted barley extract muscle and not (which would be a kind of ready-made wine), or all-grain make beer. We use the "Multi-Rest Mashing" or mashing with multiple temperature ramps. Ramps in the case are as follows: Acid Rest (40-55 ): Decreases ph improving enzymatic action. Little used given that the beans already reduce ph w / an acceptable threshold. Unnecessary stop. Home Protein (50-55 ): Age in cereals rich in protein (wheat, oats ...) We jump this step if there was no in brewing. When nescessário, through use of a rule 15 to 20 minutes. Saccharification "Beta" (58-65º): Generates muscle fermentable sugars (more alcoholic beer and less full-bodied / sweet). Typically always do this ramp with a home of about 50 to 75 minutes. Saccharification "Alpha" (68-72 ): Generates non-fermentable sugars (less alcoholic beer and more rounded / sweet). Varies widely, usually leave 15 to 45 minutes, depending on the style this step can even be skipped. In step 3 of filtering / washing further complication, various methods and devices can be used. We use the Fly-sparge with false bottom and grain bag to leave even finer filtering. John Palmer describes this method as "continuous sparge" and says "this method Usually results in better extration." That is, it is certainly the method that offers better aproveitamente muscle grain. 4- Finally boil (usually 90 minutes of boil) the already separated wort bagasse and add the hops and other spices appearing in revenue, resfriamos with an immersion chiller, fermentamos, maturamos, we bottled and drink!
It sounds simple but it is actually one of the more complex methods to make homemade beer. This does not, for example you start making beer for a simpler muscle method, I will quote here two way to simplify their production even at the expense of reducing its margin of creativity and quality control.
In this method you also uses grain instead of extract what you the greater freedom to formulate its revenue, but instead of making the temperature control inside muscle a pot and a stove as we do, this method simply add hot water have the enzymatic action of temperature leaving the grains in the "infusion" for a period of time to later separate the wort (with a grain bag or bazooka for example - both described below), this method is also known as batch sparge.
American further muscle simplify this method by using a grain bag, creating variation "Brew in a Bag" basically consists in letting all grains within an ultra thin nylon bag (bag above the grain) which is simply pulled leaving only and collecting the liquid the grains. Method of extract beer.
As a rule the extract are purchased in kits that comes with hops and yeast own style that leaves room "0" to the creativity of the brewer but in return is an absurdly easy and simple method of making beer.
Both Brazilways as Aturma-Cervejaartesanal sell these kits, the second even prepared a tutorial of how to use it. To illustrate this process we have a video on you tube of an American making beer with this method, it has several videos being what I have attached a mere ex
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