Introduction - brewing beer using equipment from FSM
Some of the key requirements for beer brewing is listed below. You can also contact us. We will gladly explain all essential details.
Need for a refrigerated space
The basement is important for each brewery.In large breweries we have fermenting, aging cellars, filter and bottle cellar and the barrel cellar.
The basement must be no basement in the true sense of the word. Importance of a space or containers, the storage of a cool beer and allow for the production of bottom-fermented beer a fermentation of the wort at 8 to 12 ° C and the maturing of the beer at 5 ° C. A properly cooled room or refrigerated containers with thermal insulation is also a good solution.
Size of the refrigerated space
For home and hobby brewer who wants to brew in no more than 200 liters of beer, ranging from one or two large refrigerators. He uses the hobby brewer BBH system type, it is sufficient, a smaller refrigerator.
In restaurants, the monthly ausschänken 1000 liters of beer, a space of 3x4 meters and a height of 2 to 2.50 m is sufficient. If this space to be cooled, so to ensure good insulation of the room. We recommend an average heat transfer coefficient below 0.25 W / m² K. The average cooling power of 500 W would be sufficient.
Storage, fermentation tanks and equipment technology
Hobby brewer
For fermentation, depending on the size of the brewing system three fermentation tanks are necessary with a size of 30 to 120 liters. Sufficient for the storage casks 3-5 with 9, 20, 30 or 50 liters.
For fermentation, depending on the size of the brewing system three fermentation tanks are necessary with a size of 30 to 120 liters. Sufficient for the storage casks 3-5 with 9, 20, 30 or 50 liters.
Restaurants
With sales of 1,000 liters of beer / month should be a total of fermentation tanks have about 250 liters (eg, 3 pieces, each with 120 liters).
The storage capacity in pressure vessels should be at least 1000 liters. That is 20 pieces 50 liter kegs or pressurized containers with this volume. In micro-breweries, it is customary to connect the barrels on a common pressure line for the escaping carbon dioxide with each other.
For connecting pipes are used, distributed on the length of connections. At this pressure, the lines are connected from the tanks and barrels. These pipes and cables are Spundungskolonne at the end of a pressure regulator 0.5 to 0.8 (1.5) bar sits.
Brewing ingredients
Hops (example)
Aroma hops HP-01 HALLERTAU PEARL (pellets type 90)
(Alpha-acid - about 7%)
Bitter-HP-02 Hallertauer Magnum hops (pellets type 90)
Alpha acid 15%
Malt (example)
Münchnermalz
(Alpha-acid - about 7%)
Bitter-HP-02 Hallertauer Magnum hops (pellets type 90)
Alpha acid 15%
Malt (example)
Münchnermalz
In Munich, was formerly brewed especially a dark lager malzbetontes. Munich malt is well suited for this. There are also light beers a pleasant mouthfeel. His color values are 12 to 25 EBC.
Pilsener malt
Pilsener malt and barley malt is the brightest of all the basis of nearly all continental beers. It has a color 3-5 EBC. In the most Pilsener malt beers for over 50% of the bed. In recipes it is often called Lagermalz or pale malt.
YEAST
Dried yeast fermented Safbrew HT-01 S-33 is a top-fermenting yeast for specialty beers
She is a very popular general purpose yeast, very robust and works well for special beers. Belgian type - no problem. Excellent flavor profile.
Sedimentation: medium. Final gravity: medium. Recommended temperature range: 15 ° C-24 ° C. Dosage: 50 g / hl - 80 g / hl.
500 grams are sufficient for about 600 to 1000 liters of wort.
HT-02 dry yeast fermented Saflager W-34/70:
This famous yeast strain from Weihenstephan is used worldwide in the brewing industry. Looking So the typical "world beer" taste, then this yeast is the right thing. Sedimentation: high. Final gravity: medium.
This bottom-fermenting yeast ensures a typical bearing profile with low Diayetylbildung good and sedimentation. The 500 grams of yeast is sufficient for approximately 400 to 600 liters of wort, the ideal Gärbbereich lies between 9 ° and 15 ° C. That is about 12 ° C.
Water
Water we deliver it to you. We provide you with the necessary equipment but technology so you can make from your drinking water is a good brewing water. We analyze your water and according to the desired water quality, we offer you an appropriate water treatment plant.
A good brewing water must be analytical properly - ie no chemicals (chlorine, nitrates, ...) and also has the correct ratio of natural salts present in water (calcium, magnesium), otherwise the beer tastes later scratchy. The treatment of water via ion exchange.
Ion exchange or ion exchangers are natural or artificial materials to replace the dissolved ions in water with other ions. Here, the ion to be replaced at the ion exchange material would be bound, for its part, dismisses this ion in the solution. Since salts consist of ions, an ion exchanger to replace a dissolved salt in the water with another salt. Can replace, for example, a sodium-potassium ion exchange sodium ions for potassium ions. Leaving such an ion exchanger, for example, a salt solution of sodium chloride act, it substitutes a salt solution of potassium chloride.
Examples of 100L beer recipe
Beer festival
(16% wort)
18 kg Munich malt
4 kg Pilsner Malt
0.1 kg color malt
80 g Aroma hops pellet with 8% alpha acid to start cooking (cooking time 90 min)
Yeast-fermented
Pilsner
(12% wort)
14 kg Pilsner Malt
30 g of B-hop pellets, Magnum - start cooking (cooking time 80 min)
A 70 g pellet hops, Hallertau - 15 minutes before cooking end
80 g dried yeast fermented
Beer festival
(13% wort)
18 kg Pilsner Malt light
Cara malt 2.5 kg dark
40 g of hop pellets with 10% alpha acid - start cooking (cooking time 90 min)
40 g of hop pellets with 6% alpha acid for 20 minutes before cooking end
100 g dried yeast fermented
Altbier (Old beer)
(12% wort)
5 kg Pilsner Malt (3 EBC)
10 kg Munich malt (20 EBC)
3 kg light wheat malt (3 EBC)
0.1 kg color malt (1400 EBC)
50 g Hallertau Magnum - pellets with 13% alpha acid start cooking (cooking time 90 min)
50 g Hallertau Hersbrucker pellets with 4% alpha acid - addition to 30 and 5 min before end of cooking time
70 g dried yeast fermented
Depending on the beer recipe 40-70 liters of water (heated to 55 ° C) and then mashed. The mash was only assessed at 40 liters, is based on the protein rest again a reproduction cast at 68 ° C warm water (30 liters). After the purifying process is again about 50 liters of water heated to 75 ° C are given through the grains. In this reproduction cast the remaining sugar is washed out of the husks.
The wort is desired (heated above 75 ° C) after boiling with the addition of a further set of sterile water.
Pilsener malt
Pilsener malt and barley malt is the brightest of all the basis of nearly all continental beers. It has a color 3-5 EBC. In the most Pilsener malt beers for over 50% of the bed. In recipes it is often called Lagermalz or pale malt.
YEAST
Dried yeast fermented Safbrew HT-01 S-33 is a top-fermenting yeast for specialty beers
She is a very popular general purpose yeast, very robust and works well for special beers. Belgian type - no problem. Excellent flavor profile.
Sedimentation: medium. Final gravity: medium. Recommended temperature range: 15 ° C-24 ° C. Dosage: 50 g / hl - 80 g / hl.
500 grams are sufficient for about 600 to 1000 liters of wort.
HT-02 dry yeast fermented Saflager W-34/70:
This famous yeast strain from Weihenstephan is used worldwide in the brewing industry. Looking So the typical "world beer" taste, then this yeast is the right thing. Sedimentation: high. Final gravity: medium.
This bottom-fermenting yeast ensures a typical bearing profile with low Diayetylbildung good and sedimentation. The 500 grams of yeast is sufficient for approximately 400 to 600 liters of wort, the ideal Gärbbereich lies between 9 ° and 15 ° C. That is about 12 ° C.
Water
Water we deliver it to you. We provide you with the necessary equipment but technology so you can make from your drinking water is a good brewing water. We analyze your water and according to the desired water quality, we offer you an appropriate water treatment plant.
A good brewing water must be analytical properly - ie no chemicals (chlorine, nitrates, ...) and also has the correct ratio of natural salts present in water (calcium, magnesium), otherwise the beer tastes later scratchy. The treatment of water via ion exchange.
Ion exchange or ion exchangers are natural or artificial materials to replace the dissolved ions in water with other ions. Here, the ion to be replaced at the ion exchange material would be bound, for its part, dismisses this ion in the solution. Since salts consist of ions, an ion exchanger to replace a dissolved salt in the water with another salt. Can replace, for example, a sodium-potassium ion exchange sodium ions for potassium ions. Leaving such an ion exchanger, for example, a salt solution of sodium chloride act, it substitutes a salt solution of potassium chloride.
Examples of 100L beer recipe
Beer festival
(16% wort)
18 kg Munich malt
4 kg Pilsner Malt
0.1 kg color malt
80 g Aroma hops pellet with 8% alpha acid to start cooking (cooking time 90 min)
Yeast-fermented
Pilsner
(12% wort)
14 kg Pilsner Malt
30 g of B-hop pellets, Magnum - start cooking (cooking time 80 min)
A 70 g pellet hops, Hallertau - 15 minutes before cooking end
80 g dried yeast fermented
Beer festival
(13% wort)
18 kg Pilsner Malt light
Cara malt 2.5 kg dark
40 g of hop pellets with 10% alpha acid - start cooking (cooking time 90 min)
40 g of hop pellets with 6% alpha acid for 20 minutes before cooking end
100 g dried yeast fermented
Altbier (Old beer)
(12% wort)
5 kg Pilsner Malt (3 EBC)
10 kg Munich malt (20 EBC)
3 kg light wheat malt (3 EBC)
0.1 kg color malt (1400 EBC)
50 g Hallertau Magnum - pellets with 13% alpha acid start cooking (cooking time 90 min)
50 g Hallertau Hersbrucker pellets with 4% alpha acid - addition to 30 and 5 min before end of cooking time
70 g dried yeast fermented
Depending on the beer recipe 40-70 liters of water (heated to 55 ° C) and then mashed. The mash was only assessed at 40 liters, is based on the protein rest again a reproduction cast at 68 ° C warm water (30 liters). After the purifying process is again about 50 liters of water heated to 75 ° C are given through the grains. In this reproduction cast the remaining sugar is washed out of the husks.
The wort is desired (heated above 75 ° C) after boiling with the addition of a further set of sterile water.