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1. 6 Using the Eguipment TOF Personal 7 Sl To UT ______ _ _ _________ ___ 7 Inventorv aint na 9 DO 9 Short face to face Tutorial Brew Kettle Utilization 10 Step by step Brewing Procedure with the Braumeister Kettles nnne 11 ic ___ _ __ 11 15 M 16 GIVE Es Ol 18 aa 19 SRI BITTE 19 GITARRE 20 Step by step Transfer to Secondary Fermenter 21 Step by step Yeast Rinsing Procedure for future re use of the 1 2 1 nnne 21 Step by step Bottle Filling Procedure r rr nennen nennen arena nnn nnne nnns 22 Step by step Making a Yeast Starter enne nennen ense nnns sna ness ness annees nnns 23 Appendix T Brewing 25 Appendix 2 Brix C2. E ba l 2 P d r ded i i ejeje jejejeje j Ex EGO Appendix 10 Gelatinization Temperature Chart 50 70 80 90 100 corn maize waxy com amylose free sorghum millets barley small granules large granules barley malt wheat rye oats short grain long grain potato arrow root maranta 120 130 140 150 160 170 180 190 200 210 saccharification rest range all malt enzymes have been denatured Appendix 11 Day Checklist Grain Recipes Brewer s Friend http www brewersfriend com Brew Day Checklist for All Grain Recipes Complete Recipe Builder www brewersfriend com homebrew Brewer Brew Date Recipe Name Beer Type Setup and Mash Double check all ingredients are on hand for recipe including prepared yeast starter if applicable Plan out mash schedule http www brewersfriend com mash Begin heating strike water in hot liquor tank HLT or secondary kettle Add brewing salts as recipe calls for or to style http www brewersfriend com water chemistry Weigh out and mill grains Setup mash tun and kettle and ensure they are clean Make sure valves are closed on mash tun and brew kettle When strike water is ready pre heat tun begin dough in procedure and mash
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6. eer The ictoresque Ag beige head vts g copper co fresh green Cascade hoja leave they mork ond th factory sens ax e thread of the hop ome peiste Tere xAghtly ingering 20 in rhe w dry hap aftertaste 45 the perfect foc the to Denm who rows 1 gallon 3 8 liners of war STF B4 13 92 368 g US Crystal Mat Remove the pet from the heat and sierp Strain the brew pee 19 hers the beat and 4 lb 1 81 Kg Alexanders Pale Extract Syrep J ib 1 36 Kg Light Dry Malt Extract 3 4 ez m g Galena 9 4 AA y HSU bittering hop Add water the iral vol Bod 45 minnes then add 102 28 g Cascade Ravor hop 113 5 mi Irish Moss Bod dor 19 mutates then add 3 2 ez 14 g Willamette aroma hop 1 2 az 14 6 Cascade aroma Bod for 1 munaqe Remove the from the sove amd chill the minutes Seam he et Misi Mas Method 906 0 US Pare 2 v germination pe 1507 6C for go min 3 3 NOU 24 han te extrae al bitiering hapa for af the bor Add Nope Most Hops andi Dry hops as indicated by the tact Helpful mres Wasin your home grown fee NODA te amour for Newer and arcere
7. 5 5 Club Rules Operations Document Jean Francois Dufour Second issue August 2014 EHBC Rules and Operations Document http tinyurl com Rules and Operations EHBC Webpage www estechomebrewingclub com EHBC Email address homebrewingclub gmail com Booking your Brewing Sessions www bookingsystem com Organisation ID EHBC Inventory of our ingredient stock http tinyurl com EHBC Inventory Our ingredients equipment supplier http www brouwmarkt nl in Almere Registration To become a member of the EHBC Club and make use of our facilities equipment and ingredients take contact with the Club s Committee see Contact after having paid the registration fees see account details below Name ESTEC Home Brewing Club Account NL24ABNA0431811342 Fee SOEUR Description Your Full Name Table of Contents O 8 aun a ua 4 Club Objectives and their Implementation eR EE ever 4 6 m 4 Implementation of the 5 4 QN RITTER 5 low 6 Overview ola typical nome brewing a 6 EHBC Monthly Brewing Session Schedule 2013 2014
8. Caramel Malts have undergone a special heat stewing process after the malting which crystallizes the sugars These sugars are caramelized into longer chains that are not converted into simple sugars by the enzymes during the mash This results in a more malty caramel sweet fuller tasting beer These malts are used for almost all ale and higher gravity lager styles Various crystal malts are often added in half pound amounts to a total of 5 25 of the grain bill for a 5 gallon batch Caramel 10 10 L This malt adds a light honey like sweetness and some body to the finished beer Caramel 40 40 L The additional color and light caramel sweetness of this malt is perfect for pale ales and amber lagers Caramel 60 60 L This is the most commonly used caramel malt also known as medium crystal It is well suited for pale ales English style bitters porters and stouts It adds a full caramel taste and body to the beer Caramel 80 80 L This malt is used for making reddish colored beers and gives a lightly bittersweet caramel flavor Caramel 120 120 L This malt adds a lot of color and bittersweet caramel flavor Useful in small amounts to add complexity or in greater amounts for old ales barleywines and doppelbocks Special B 220 This unique Belgian malt has a roasted nutty sweet flavor Used in moderation 1 4 1 2 lb it is very good in brown ales porter and doppelbocks Larger amounts more than a half pound in a 5 gallon batch will lend a plum lik
9. Monitor mash temperature during mash and adjust as necessary Start heating water for next infusion or sprage Take yeast out of fridge if using liquid ale yeast Sparge and Boil Vorlauf drain mash tun until runnings are clear and pour back into mash tun then drain first runnings to kettle Add sparge water to mash wait 20 minutes then drain to kettle Take a gravity reading Pre boil gravity Fire the kettle and bring to a boil Pre boil wort collected Stir well as hot break occurs to avoid boil over Start timer when boil starts Kettle Additions ingredients hops as recipe calls for Hops Kettle Addition time Hops Kettle Addition amp time Hops Kettle Addition amp time Hops Kettle Addition amp time Hops Kettle Addition amp time With 10 minutes left submerge wort chiller if using immersion chiller Final Steps Sanitize lid of kettle Flame out Add any final hop additions or kettle ingredients Copyright 2009 2012 Brewer s Friend LLC Brewer s Friend All Grain Recipe Checklist http www brewersfriend com Final Steps continued D 0000000 Set on kettle activate wort chiller Begin sanitizing primary fermenter cork air lock aeration stone hose funnel wine thief When wort is cooled to 70 21C transfer wort into fermenter Aerate wort with aeration stone or aerate by shaking rocking stirring Take hydromet
10. U S Tettnanger Pride of Ringwood Australia 7 to 10 Australian lager Galena Cluster Quite pronounced but not unpleasant 5 to 7 5 Ale bitter ESB porter U K Kent Golding Fuggle Progress U K Moderately strong good aroma Saaz Czech 3 to 4 5 Pilsner U S Saaz Polish Lublin Very mild with pleasant hoppy notes Saaz 5 3 to 5 Pilsner lager wheat Czech Saaz Polish Lublin Very mild earthy and spicy Santiam 5 to 7 9 Lager American ale German Tettnanger Floral slightly spicy pilsner German Spalt German Spalt Select Satus 12 5 to 14 Galena Known for its bittering and aromatic properties Saphir German 2 5 4 5 Lagers any noble hop Mild aroma hop Simcoe 12 to 14 hoppy Amercian ales A bittering and aromatic hop Piney aroma Sorachi Ace Japan 13 to 16 Bittering hop with lemony aroma Spalt German 4 10 5 5 U S Saaz U S Tettnanger Mild and pleasant slightly spicy German Spalt Select Spalt Select German 4 10 6 Lager and any beer in U S Saaz Very fine Spalter type aroma which noble aroma is U S German Spalt Spalt Select U S 3 to 5 German lagers Tettnanger Saaz Medium intensity and pleasant hoppy qualities Medium strong aroma with wild American tones Sterling Lager ale pilsner Saaz Polish Lublin Herbal spicy pleasant aroma hint of floral and citrus Strisslespalt France 3 to 5 Pilsner lager wheat Mt Hood Crystal Medium inte
11. F 23 3 0 767 277 25 0 0 728 80 9 26 7 0 691 823 F 28 3 0 655 For example let s say you fermented an American ale at 68 20 C and plan to carbonate it with corn sugar glucose monohydrate From section A below you decide that you want your carbonation level to be 2 4 volumes of CO From section B you see that you should have 0 85 volumes of CO in your beer after fermentation at 68 F 20 Subtracting 0 85 from 2 4 gives you 1 55 volumes of CO the amount of carbonation required from the priming sugar From section C you see that adding 4 5 oz 128 g yields 1 53 volumes of CO which is pretty close Section A Section C Levels of Carbonation in Various Beer Styles Carbonation Levels Added to 5 gallons 19 L of Beer by Priming Sug Style Volume of CO C1 Priming with anhydrous glucose anhydrous dextrose American ales 2 2 3 0 Glucose 07 Glucose Volumes CO 19 L British ales 1 5 2 2 1 0 28 3 0 37 German weizens 2 8 5 1 1 5 42 5 Belgian ales 2 0 4 5 56 7 European lagers 2 4 2 6 70 9 American lagers 2 5 2 8 85 0 99 2 113 128 142 156 170 184 198 C2 Priming with glucose monohydrate dextrose monohydrate Glucose H 0 2 Glucose H O g Volumes L 28 3 42 5 56 7 70 9 85 0 99 2 113 128 142 156 170 184 198 213 227 241 255 N 9 O t Q Q N N Q O Gn O C3
12. Once the wort starts to boil confirm the hop step in the program and drop the first hops bitterness to the boil You may use hop nylon bags to reduce the quantity of particles 23 At about 15 minutes before the end of the boil insert the second hops flavor hops 24 Then insert the wort chiller serpentine in the boiling kettle to sterilize it 15 minutes long a Or use the plate chiller instead In this case you need to sterilize it by soaking it in a sanitizing solution and making sure that the solution is everywhere in the chiller and in the pipes 25 At about 5 minutes before the end of the insert the last hops addition aroma hops 26 27 28 w P Connect the input of the wort chiller to the tap water pipe and its output to the water drain End of the boil If using a plate chiller stir powerfully in a circular motion to create a whirlpool so that the hops and proteins gather in the middle of the kettle helps clarifying the beer Cooling 29 30 32 wort 22 sanitize fermenter Start the cooling by letting the fresh water through the wort chiller Note The first liters of water coming out of the chiller will be very hot Try to save some of it for cleaning amp sanitizing tasks later Swirl the hot wort in a circular fashion to increase the efficiency of the cooling and to centralize the many particles The kettle will indicate the temperature at the bot
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14. Officer Phil Blake Club Objectives and their Implementation Club Objectives The Club s objectives are with an engineering perspective a to create a community of home brewers from our pool of colleagues creating team building as well as communication and learning environments b to educate about brewing techniques through lectures experiments presentations from specialists c to promote interactions between home brewers at ESTEC and also with external entities clubs and of course d to give its members the opportunity to brew their own beers on site with colleagues and friends Implementation of the objectives To achieve these goals the EHBC will a set up monthly brewing events at ESTEC sometimes with an invited guest specialized in brewing These events are complemented with lectures discussions and advices on brewing and the related techniques and equipment b set up a small size home brewery at ESTEC with equipment owned by the club which facilities will be made available to the club s members for brewing any day the EHBC founding survey shows that the little space in Dutch houses apartments is why many enthusiast home brewers at ESTEC can difficultly perform this activity at home 9596 of the respondents say that having the facility on site is a prerequisite for their participation share our hard work passion and curiosity during external events for example the ESTEC fun day and to organize visits to f
15. Priming with sucrose Sucrose oz Sucrose g Volumes CO 19 L 28 3 0 39 42 5 0 59 56 7 0 79 70 9 85 0 99 2 113 128 142 156 170 184 198 213 227 241 1 0 1 5 2 0 2 5 3 0 3 5 4 0 4 5 5 0 5 5 6 0 6 5 7 0 7 5 8 0 8 5 9 0 Sugar Priming Chart for Carbonation in Bottles 9 n Q QO N NH H 8 Appendix 805 505 861 261 zat 9 OTT 007 60 060 000 00 OCC Eid Fc evt 227 zt iSt t 521 860 660 SVO 220 19 012 01 661 61 881 81 1 2 1 91 191 991 051 1 6 amp 1 4 1 611 11 811 211 01 201 960 160 250 Oc ee p 14 991 OPE se 1 1 14 Tz soz 661 LET SST est CFT E trc oct Ct st cet OFT er ert part itt sor ont seo eer ser ST est zer ee rr eert eer ier sot 01 260 Tieo aur Mr sse ec eet pore pue
16. Une store Deught Tor Deming so voy tan be sure the aloha and Pale Ales hep ales best wten Cansumed wate the hops are stil Mesh This beer wil peak Setwesn and 2 after R is carden but wi te ap lo g gives from Its bottle with deep his assertive beer i ve head Paving some mal us Case eh ops front in on A memberng al the hops ir d chon fer Named hops etel er where the fires le t Per o of per their flowers for this beer 3B liners Hest US L Crystal 8 Pr igian Biscuit Mait the sarun 19 of 150 F 65 69 and add 3 3 th 2 5 Kg Briess Light Malt Syrup 433 lb 1 96 Kg Light Dry Malt 101 28 g Cascade 5 5 AA 5 5 4 5 2 g Northern Brewer 8 water om the heat and stee er imo the brew jx Bring wanes until the total volume the Bed for 45 minutes iet add 2 3 19 g Cascade flavor hop 105p ml Irish Moss Bod for 14 minutes then 2 3 oz 19 g Cascade aroma hop for minute Remove the pot mines Sarin the cooled wort in water to 5 1 8 gallons 19 below EOF 26 690 pach the yeast st choice Made in Germany 6 Press START to start increasing the water temperature to the set mash phase temperature 7 Prepare all the ingredien
17. hanger Sanitize the bottle filling tube plastic tube with bottom valve as well as the valve of the fermenter Once your bottles are sanitized install your fermenter on a table and insert the bottle filling tube on the valve of the fermenter NOTE if your fermenter does not have a bottom valve you need to siphon its content into a new sanitized fermenter bucket that has one For carbonation add approx 100g of dextrose sugar for 19 liters batches to the beer in the fermenter bucket and stir gently not to introduce oxygen with a sanitized spoon Take a bottle insert the tube in the bottom to touch its bottom and initiate the flow and fill the bottle completely Removing the tube from the bottle will create the perfect amount of head space to store CO2 Using the crowning machine put a cap on the bottle 9 Repeat for all the bottles 10 Identify the bottles right away etiquette or writing on cap and bring home immediately 11 Clean and store the equipment away SU uem Step by step Making a Yeast Starter Procedure For the best results use a Erlenmeyer flask made of heat resistant glass Pour 200g of malt extract powder in the flask and add 1 5l of warm water Bring to boil and boil for 10 minutes take great care when reaching the boiling point It can make a mess Allow to cool down to room temperature in a bucket of water and ice will lead to faster results When cooled pitch your yeast in the flask shake ene
18. 0 Total 100 Beer Comments Appearance 10 After Taste 20 Smell 10 Drinkability 30 Taste 30 Total 100 Beer Comments Appearance 10 After Taste 20 Smell 10 Drinkability 30 Taste 30 Total 100 Beer Comments Appearance 10 After Taste 20 Smell 10 Drinkability 30 Taste 30 Total 100 Beer Comments Appearance 10 After Taste 20 Smell 10 Drinkability 30 Taste 30 Total 100 Beer Comments Appearance 10 Smell 10 Taste 30 After Taste 20 Drinkability 30 Total 100 Rate each beer by appearance smell taste after taste and drinkability Then add up the total points for a maximum of 100 This beer sheet is to be used at parties with friends so have fun with it If the beer tastes absolutely amazing give it 30 points for taste if you want to spit it out give it a zero Drinkability refers to how much the beer makes you want to have another sip Try doing blind taste tests for even more fun Copyright 2012 Brewer s Friend LLC Appendix 14 Gravity Hops Ratio GRAVITY HOPS RATIO INTERNATIONAL BITTERING t Traya Appendix 15 Types of Malts Base Malts Lager Malt 2 Lager malt can be used to produce ales as well as lagers The name comes from the fact that pale lagers are the most common style of beer and this is the malt type most commonly used to produce them Because it tends to be the most available malt i
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20. amous breweries and to other events Club Equipment Our club is equipped with one Braumeister 20 liters automatic brewing kettle and another Braumeister 50 liters automatic brewing kettle Our top notch brewing kettles are complemented with a complete set of brewing equipment and a temperature controlled storage room for ideal fermentation temperature of 20 C How to use brewery There are several guidelines to follow in order to ensure a clean safe and fair use of the brewery Donotleave your fermenting beer more than 3 4 weeks in the fermenters fair use of facility e 115 good practice to let your beer ferment 5 7 days in the primary fermenter to then siphon it out to a fresh secondary fermenter in order to separate from the yeast cake thus reducing possible off flavors e Once your beer bottles are filled bring them out immediately we cannot store filled bottles in the facility e Use the booking system to reserve the equipment and visualize the bookings see procedure below e You may not drink alcohol in the brewing facility e Every single beer brewed in the EHBC brewery shall be written down on the Craft Brew Board e f you have never brewed by your own before it is wise to brew your first beer in parallel to one of our monthly brewing sessions grab a free brew kettle and use the people around you as resource if you need support Or ask for our short 20 minutes one on one tutorial sessions Overview o
21. ater contained in the wet grains drop on the grains for 10 15minutes 17 During this time measure approximately the volume of wort currently in the kettle and top off with fresh water to reach again 24 Liters or see next point for advanced method Note 1 If you wish pour water at 77 degree Centigrade on the grain bed instead of filling the kettle with room temperature water this will retrieve all the remaining sugar from the grains Note 2 the boiler will evaporate approximately 3 2 liters per hour whereas the cooling loss will equal approximately 496 here about 0 8 liters Three infusions of hops may absorb up to 1 liter Starting the boil at 23L should give you 19 liters the typical volume for home brewing recipe 5 gallons 18 If you wish take a gravity sample from the bottom valve of the kettle and a refractometer Combined with the volume level of wort and a dilution online tool you will be able to add a tailored quantity of extra water to obtain a precise original gravity thus varying the final volume 19 Now the right amount of water is in the kettle Bring wort to a insert hops additions sanitize chiller 20 While the kettle increases the temperature of the wort to a boil remove the drained grain container and empty it in the BIO bin outside the facility Be careful it is hot SEH 21 Wait for the boiling point do not leave the lid on once above 95C otherwise there will be a mess 22
22. brewing kettle therefore do not book multiple bookings at the same time Please change your password BookingSystem com G Home Login Welcome to BookingSystem com Please enter your login details below Organisation ID Member ID jean francois dufour esa int Password Remember Organisation and Member ID Login To best view the bookings check the month view to have a calendar view Resource B _ Resource Group Member any Date 8 Time 19 11 2013 View Day C Week List Concise List Start Again Make sure to read the inventory procedure prior to book a private session Menu View Bookings Bookings Book Resource Showing bookings from 20 11 2013 to 13 12 2013 What do do P reviou 5 Options View amp Edit Bookings Follow the indicated steps to perform a booking of a resource one of the two brewing kettles Important NOTE When booking add the bill of ingredients you plan on using in the comments textbox we will update the inventory accordingly Inventory Procedure How do we guarantee that you will have the necessary ingredients when you arrive to brew We can t at the moment Ideally we will work on a booking system that will take your ingredients bill with the current inventory and will adjust the remaining
23. e flavor which may be desired in a barleywine in small amounts Roasted Malts may be steeped or mashed These highly roasted malts contribute a coffee or burnt toast flavor to porters and stouts Obviously these malts should be used in moderation Some brewers recommend that they be added towards the end of the mash claiming that this reduces the acrid bite that these malts can contribute This practice does seem to produce a smoother beer for people brewing with soft or low bicarbonate water Chocolate Malt 400L Used in small amounts for brown ale and extensively in porters and stouts this malt has a bittersweet chocolate flavor pleasant roast character and contributes a deep ruby black color Black Patent Malt 580L This is the blackest of the black It must be used sparingly generally less than a half pound per 5 gallons It contributes a roasted charcoal flavor that can actually be quite unpleasant if used in excess It is useful for contributing color and or setting a limit on the sweetness of other beer styles using a lot of caramel malt one or two ounces is useful for this purpose Roast Barley 550L This is not actually a malt but highly roasted plain barley It has a dry distinct coffee taste and is the signature flavor of Stouts It has less of a charcoal bite to it than does Black Patent
24. ed for base malt production but can also be produced by toasting finished base malts for a period of time in an oven Suggested times and temperatures for producing these types of malts at home are given in Chapter 20 Experiment Biscuit Malt 25 L This fully toasted lightly roasted malt is used to give the beer a bread and biscuits flavor It is typically used as 10 of the total grain bill Gives a deep amber color to the beer Victory Malt 25 L This roasted malt is similar in flavor to Biscuit but gives a more nutty taste to the beer Victory adds orange highlights to the beer color Munich Malt 10 L This malt has an amber color and gives a very malty flavor This malt has enough diastatic power to convert itself but is usually used in conjunction with a base malt for mashing This malt is used for Oktoberfest type beers and many others including pale ales Vienna Malt 4 L This malt is lighter and sweeter than Munich malt and is a principal ingredient of Bock beers Retains enough enzymatic power to convert itself but is often used with a base malt in the mash Dextrin Malt 3 Also known as American Carapils this malt is used sparingly and contributes little color but enhances the mouthfeel and perceived body of the beer A common amount for a five gallon batch is 1 2 Ib Dextrin malt has no diastatic power It must be mashed if steeped it will contribute a lot of unconverted starch and cause starch haze Caramel Malts may be steeped or mashed
25. er sample record the value Original Gravity Pitch yeast Wort Collected Fit with airlock or blow off tube for high gravity or dark beers Move fermenter to temperature stable area protected from light Clean up equipment Racking optional or as called for usually after about 7 10 days Move fermenter up to table let sediment settle Sanitize racking cane hose secondary fermenter Set secondary fermenter on the floor below the primary Carefully rack beer into fermenter save a sample for tasting and hydrometer sample Add finings dry hops etc Fit with airlock Bottling when fermentation is complete 2 3 weeks for Ale 000000000 Optional cold crash for day two by putting fermenter into a fridge set as low as 34F 1 Determine how many and what type of bottles to use http www brewersfriend com bottling calculator Make sure you have enough crowns caps on hand Move fermenter up to a table let sediment settle Begin sanitizing bottles Prepare priming sugar by dissolving in warm boiled water and let cool Sanitize racking cane hose bottling bucket and spoon Carefully rack beer into bottling bucket save a sample for tasting and hydrometer sample Add priming sugar solution mix without splashing Siphon beer into bottles Final Gravity Cap and mark bottles Kegging optional approach instead of bottling easier Move f
26. ermenter up to a table let sediment settle Sanitize keg Rack beer straight into keg add priming sugar or force carbonate Drinking your beer Wait about 2 weeks and try some note carbonation levels flavor profile Ales are ready to go in about 4 6 weeks after bottling Copyright 2009 2012 Brewer s Friend LLC Appendix 12 Brewing Sheet Brewer s Fr1end http www brewersfriend com Brew Day Sheet for All Grain Beer Recipes Brewer Recipe Name Brew Date Beer Type Batch Size Boil Time Batch Exp Efficiency Type Amount Name Infusion Amount Temp Time Mash Calculator www brewersfriend com mash Water Mineral pH Adjustments Type Amount AA Boil Time Type Avg Attenuation Optimum Temperature Starter Data on yeast can be found at www brewersfriend com yeast Expected Original Gravity Grains Expected Final Gravity Hops Expected Alcohol By Volume Yeast IBUs bitterness Other SRM color Total Brew house Efficiency Carbonation Level For calculators www brewersfriend com stats Date Gravity Pre Boil After Boil Racked Final Recipe Builder www brewersfriend com homebrew Copyright 2009 2012 Brewer s Friend LLC Appendix 13 Tasting Sheet 5 Friend Party Tasting Sheet http www brewersfriend com Beer Comments Appearance 10 After Taste 20 Smell 10 Drinkability 30 Taste 3
27. f a typical home brewing process Prep Grind Grains Mix Yeast Malts Tun Grain Mash 90minutes 66 Batch Sparging to 20min Water receive Wort Herma Ra isse S kal ms Akg 121 4kg 161 Ske 151 5 141 6kg 18L 6kg 12L TO 0h45 2h15 2h 1 Prep Hops3 Sanitize Hops 45min Chiller 5min Equip Store Fermenter _ at a stable weal Wort Aerate 20 C to 24 C Wort jedufa email com Boil Wort 60 mins 2h40 3h40 4h 4h10 EHBC Monthly Brewing Session Schedule 2013 2014 The EHBC will organize a monthly brewing session where one communal beer will be brewed These sessions will sometimes host invited experienced speakers who will talk about the processes and give us some tips Here is the schedule of the next brewing sessions Thursday August 17 2014 Thursday September 18 2014 Thursday October 16 2014 Thursday November 20 2014 Using Equipment Personal Brewing Booking Procedure All members have been registered on our booking system www bookingsystem com You will have received an automatically generated email maybe check your spam folder with login information to this temporary booking system we will use until we have our own solution months to year This booking system will allow you to book the time slots for using the equipment For the next few months we will have a single
28. harla EE 26 Appendix 3 How Far will Home Brewing Take You nennen enne nnn nnns renean 27 Appendix 4 Understanding Efficiency at large enses ness 28 Appendix 5 Hops Substitution Chart 29 Appendix 6 Malt Chart and Characteristics enne nennen enne rns ar nnns entes nnne sss 31 Appendix 7 Sugar Priming Chart Carbonation arenis aenean nessun 32 Appendix 8 Keg Force Carbonation ener senes seres aas 33 Appendix 9 Wort Dilution Chart Ice nnns nnns nnns 34 Appendix 10 Gelatinization Temperature sesenta renean 35 Appendix 11 Brew Day Checklist for All Grain Recipes leen nn nennen 36 Appendix i12 38 Appendix 13 Beer Tasting gt 39 Appendix 14 Gravity Hops Ratio 40 Appendix 15 Types of 41 Committee 2014 The Committee 2014 is composed of Chairman Jean Francois Dufour Treasurer Stephane Carlier Liaison Offier Martin Kaspers Event Officer Jeroen Vandersteen Engineering
29. heless the EHBC will provide mason jars to harvest used yeast for a future re utilization meaning that if you buy liquid yeast you will be able to reuse it for a future use We can also include your yeast wishes in our next procurement Unidentified mason jars with harvested yeast will be thrown away The Committee will assess the possibility to grow our own stock of yeast from most popular commercial liquid yeast and store it in the club s refrigerator Each member has to e provide his own bottles for bottling or e buy the bottles from the club 40c per 333ml bottle Unidentified bottles lying around will be thrown away Short face to face Tutorial for Brew Kettle Utilization We are at your disposal to take 20 minutes to show you the equipment personally and give you a crash course 15 20mins on how to use it Just request it and we ll dispatch someone to do that with you We are currently working on a full brewing protocol We wish to give everyone this short tutorial before you brew for the first time Another way is to brew in parallel to our monthly brews Step by step Brewing Procedure with Braumeister Kettles Setup heating water measure ingredients breaking grains 1 Make sure you are familiar with the user manual of the Braumeisters Translated from Onginal w Operating Brewing Instructions for Y Speidels Braumeister no 47070 45050 Version February 2011 C htt
30. ion It is composed mainly of heavy fats proteins and inactive yeast energetically to have an homogeneous solution We now need to separate the yeast from the rest of the trub Fill the 1 5 liters mason jars with the diluted trub and let rest for 15 minutes After 15 minutes there is a clear separation between the lighter yeast fine white powder like layer on top and the rest of the heavier trub at the bottom of the jar Slowly pour the layers of yeast into 500ml mason jars leaving as much trub behind as possible It is OK to pour the top empty liquid too at the same time Dispose of the bad trub what is left in the 1 5L jars Wait from 20 minutes to 2 hours 10 11 Ifthere is again clear separation between yeast trub repeat step 6 At the of the you should have a single 500ml jar with 3cm thick yeast layer at the bottom the rest of the space being completely filled with dark colored water from the procedure Identify the mason jar yeast type date of rinsing name and store in refrigerator for up to 6 months YEAST WASH NON ACID Cling Wrap 8 Rubber Band Step by step Bottle Filling Procedure Ensure that you have clean bottles individual visual inspection is a good idea Fill the bottle washer with sanitizer solution warm water sanitizer product and insert your caps in the solution Sanitize each bottle with the bottle washer and allow them to dry on the bottle
31. nsity pleasant hoppy Hersbrucker Styrian Golding Slovenia 4 5 to 6 All English style ales U S Fuggle U K Fuggle Delicate slightly spicy ESB bitter lager Willamette Target U K 9 5 to 12 5 All ale and lager Fuggle Willamette Pleasant English hop aroma quite intense Tettnanger 5 3 4 to 5 2 German ales and lagers German Spalt Czech Saaz An aromatic hop mild and slightly spicy 1 American lagers wheat Santiam Tettnanger German 3 5 to 5 5 Lager ale German Spalt Mild and pleasant slightly spicy herbal German Spalt Select 5 Tetlnanger Saaz Tomahawk 15 to 17 Ale Columbus Zeus Primarily a hittering hop Tradition German 5 to 7 Lager pilsner Hersbrucker Very fine and similar to Hallertauer Mittelfr h Hallertauer Mittelfr h Vanguard 4 to 5 67 Saaz Aroma similar to continental European types Hallertauer Mittelfr h Warrior 15 to 17 Ale stout Nugget A bittering and aromatic hop WGV Whitbread Golding 5 to 7 Ale U K Kent Golding Quite pleasant and hoppy moderately intense Variety U K U K Progress Willamette 3 5 to 6 Pale ale ESB U S Fuggle Mild and pleasant slightly spicy fruity floral bitter English style ale U S Tettnanger a little earthy porter stout Styrian Golding Yakima Cluster 6 to 8 5 Used as a kettle hop for bittering Zeus 13 to 17 Columbus Tomahawk Aromatic and pleasant Appendix 6 Chart Characteristics x x X X pejseo X
32. p estechomebrewingclub com ehbcdocuments Betriebsanleitung Braumeister 201 504 2 Install brewing kettle on a stable table E 4 Insert the inner mash container red band seal down with a coarse filter underneath a fine filter E a D 54 m En 1 L wig 2 lt i 5 Plug in the kettle and setup your mash hops program a Expert note to speed up the process add the extra 2kw plug in heater provided Also you can setup the kettle in manual mode press the two most left buttons 3 seconds to start the heater before setting your brewing programme it takes approximately 25 minutes to heat the water to 65C during that time you will have plenty of time to program your brewing profile Grant wes boen 5 and frailty ended up i Piima The coferfw Grent began beer at age of 05 Opened i aed was the flos brewery pub the United States Since Mops from the Hatley are ased in all of 2 brewery y beers Fresh Ale ceietvates rhe Nop fervent mith Ih warvetst hop beer featuring nhe first Crscade The ave rushed ro rhe tvewery imd used being horvented September 11 gt cortes from the brewery Me fyna hiv
33. pungent and resiny wheat Stsslespalt Hersbrucker Newport 13 17 any Galena Nugget Fairly typical possible name acid beer styles substitutes flavor description Nelson Sauvin N Z 12 14 Unique hop with grape like character Northdown U K 7 5 10 9 5 All ales porter Mild pleasant delicate aroma Northern Brewer U S 6 to 10 ESB bitter Nugget Chinook Medium strong ale porter California steam beer Northern Brewer German 7 to 10 ESB bitter Chinook Medium strong with some wild American tones English pale ale porter U S Northern Brewer Northwest Golding 4 to 5 porter stout ESB Known for aromatic properties er Nugget 11 to 14 5 Light lager Columbus Chinook Herbal U K Target Galena Pacific Gem New Zealand 13 15 Bittering hop with a woody character Palisade 5 5 to 9 5 perhaps Cascade some American characteristics Perle U S 6 to 9 5 Pale ale porter Northern Brewer Cluster Floral slightly spicy German styles Galena Chinook Perle German 6 to 8 5 Pale ale porter lager U S Perle Moderately intense good and hoppy Northern Brewer Phoenix U K 4 2 to 5 5 All ales U K Northdown U K Kent Similar to U K Challenger Golding U K Challenger Pioneer U K 8 to 10 Ale ESB U K Kent Golding A mild typical English aroma Polish Lublin 3 to 4 5 Pilsner U S Saaz Czech Saaz Mild and typical of noble aroma types spicy herbal
34. quantity accordingly But until then we ask for the following 1 When booking add the bill of ingredients you plan on using in the comments textbox we will update the inventory accordingly We receive a notification after your booking and it contains the comments Member jean francois dufour esa int Jean Francois Dufour 34 Resource Braumeister 201 This is one of two 20 liters electric brewing kettles owned by the EHBC af Booking Start 24 11 2013 23 f 00 x Duration 0 days 5 hours B minutes m Booking End 25 11 2013 4 00 f Booking Daily Weekdays Weekly Monthly Yearly Repeat until 24 12 2013 Comments Amber Malt 80g Crystal 350g Maris Otter Pale Ale Malt 5000 Reminder Send email 1 days 0 hours 0 minutes before booking start Here is the spreadsheet with the ingredients we will keep http tinyurl com EHBC Ingredients Costs for members The EHBC will provide several ingredients to the brewer These are Hops Dry yeast Specialized malts e g chocolate malts crystal malts aroma malts etc peo ie Base malts e g pale malts pilsner malts ottis malts etc For each personal brewing session beer for personal usage the Member will contribute 5 EUR for the ingredients 20 liters brew 10EUR for 50L brew to be transferred to the club s bank account Note that due to its expensive cost liquid yeast will not be provided Nevert
35. rgetically and close the flask with its rubber cap and airlock Oxygenation of the wort is very important here Leave the wort at fermentation temperature for 1 day One day later on brew day you may use the whole starter 2L liquid or you may dispose of the liquid part and use only the yeast in your beer Appendix 1 Brewing Process ur OvUc 4142 40 01 1ZT 89 18T 89 845 1ST 836 191 8 121 8v 55420 4 SNIA 43348 Appendix 2 Charts to Specific Gravity during fermentation Calculator is here http www northernbrewer com refractometer calculator 1034 1036 1038 1040 1042 1044 Appendix 3 How Far will Take You OW AR QUALITY WILL HOME EQUIPMENT amp GADGETS icol BREWING e HOP HEAD TAKE INFLUENCE Brewers Friend DRINKING AND SHARING Saison Rmberhle n Scottish Roggen Dunkel Weizen Weissbier Maibock Ale od M K lsch Belgian Rel Bock j Tripel itter if 0 gt gt gt 2 Hops Mash t Wort ame 444444 Copyright 2012 Brewer s Friend Brewer s Friend grants you a license to re distribute this infographic online provided it is kept in original Form Made in Po
36. rtland USR aka Beervana Appendix 4 Understanding Efficiency at large EIOZ Iam 5 pasou ue TEIE ul YOM esnouMweJg 1J JSUE1 jueds yuods 2425 Jojne Appendix 5 Hops Substitution Chart A alpha typical possible name acid 96 beer styles substitutes flavor description Admiral U K 13 5 to 16 U K Target Known for its bittering potential U K Northdown U K Challenger Ahtanum 4 to 6 3 Lager American ales Cascade Amarillo Floral citrus sharp and piney Amarillo 8 to 9 Ale IPA Cascade Centennial Citrusy flowery Bramling Cross U K 5 to 7 ESB bitter pale ale 4 Kent Goldi Quite mild fruity currant aroma Gol ings Varie Bravo 14 17 American style IPA Brewer s Gold 7 to 8 5 English ale Bullion Bittering hop with neutral aroma character Brewer s Gold German 6 to 7 Ale heavier German Northdown Northern Black currant fruity spicy style lagers Brewer Galena Bullion Bullion 6 5 to 9 IPA ESB stout Columbus Northern Brewer A rich hop primarily used for bittering Intense black German Brewer s Gold c
37. t is used for nearly every other style also Logically if you intend to brew a pale lager you would be best served by using lager malt After germination lager malt is carefully heated in a kiln to 90F for the first day withered at 120 140F for 12 20 hours and then cured at 175 185F for 4 48 hours depending on the maltster This produces a malt with fine mild flavor and excellent enzyme potential It is used as the basis of most of the world s beers in conjunction with specialty malts for added flavors Pale Ale Malt 3 L This malt type is kilned at higher temperatures than lager malt giving a slightly toastier malt flavor well suited to Pale Ales Wheat Malt 3 L Wheat has been used for brewing beer nearly as long as barley and has equal diastatic power Malted wheat is used for 5 70 of the mash depending on the style Wheat has no outer husk and therefore has fewer tannins than barley It is generally smaller than barley and contributes more protein to the beer aiding in head retention But it is much stickier than barley due to the higher protein content and may cause lautering problems if not given a Protein Rest during the mash Rye Malt 3 Malted rye is not common but is gaining in popularity It can be used as 5 10 of the grain bill for a rye spicy note It is even stickier in the mash than wheat and should be handled accordingly Kilned Malts need to be mashed These malts are commonly produced by increasing the curing temperatures us
38. tom of the kettle only While waiting for the cooling process to complete wash and sanitize a fermenter and its airlock When the temperature reaches 22 degrees Centigrade stop the cooling process Finishing 33 34 S E 36 37 38 Fill fermenter add yeast aerate wort add identification to brew Put your sanitized ferment bucket underneath the kettle s valve open the valve and let the cooled wort flow in the fermenter from a height as much splashing as possible to ensure a good level of oxygen in the wort needed by the yeast Incline the nearly empty brewing kettle up to 90 to empty it fully from the wort Sanitize the yeast pack open it and inject the yeast in the fermenter Close the lid of the fermenter and add the airlock With a solid grip violently shake the fermenter as long as possible minimum 3 minutes to again increase the oxygenation of the wort It will create a nice healthy foam on top Fill the airlock with sanitizer solution Identify the fermenter with appropriate details and store in the fermentation room Cleaning Wash kettle clean pump dry everything and store away 40 With soap and water clean the kettle thoroughly and rinse properly 41 Underneath the kettle unscrew the pump the whole cylinder and clean its pieces Reassemble the cleaned pump 42 Dry everything and store away 43 Clean all wet surfaces e g tables floor and then hang cloths to dry 44 Leave e
39. ts e g you have enough of everything tor Brewin p pitcn 9 Setup the grain crusher on a table and start crushing the grains better hang a bucket or bag to receive the grains Mashing process insert grains brings the grain s enzymes to the right temperature to convert their starch reserves into fermentable sugars 10 Once the mash temperature is reached slowly insert your broken grains in the middle container Stir a bit to avoid clogging NOTE make sure that the pump is not working during this step AC 8 lt LIN 4 11 Insert the fine filter on center above grain then coarse filter then the and finally the bolt nut 12 Confirm the current step machine s program to initiate mash timer The kettle will increase its temperature following your program Start of the mash phase S Post Mash Drain grains fill in extra water 13 Once the mash completed remove the bolt nut and the metal bar then install on the kettle top frame the U shaped metal rod will be used to hold our grain container 14 With great care pull up the grain middle container and install its 2 lower side pins on the U shaped metal rod 15 Confirm to the machine the readiness to start the boil 16 Let the w
40. urrant aroma Cascade 4 5 10 7 Pale ale IPA porter Centennial Amarillo Flowery citrusy Can have a grapefruit flavor barleywine ossibly Columbus Centennial 8 to 11 5 All ale styles has been Cascade Columbus Medium with floral and citrus tones used with wheat beer Chinook Challenger U K 6 5 to 8 5 E 5 to moderate spicy geri ESB bitter Northern Brewer E Chinook 10 to 14 Pale ale IPA stout Nugget Columbus Northern Mild to medium heavy spicy piney and grapefruity porter lager Brewer U K Target Cluster 5 5 to 8 5 Ale and lager good Galena Medium and quite spicy aroma for ale good bittering for lager Columbus 11 to 16 IPA pale ale stout Tomahawk Zeus Pungent 2 to 4 5 Lager pilsner ESB Mt Hood Hersbrucker Mild spicy and flowery French Strisslespalt Liberty Hallertauer First Gold U K 6 5 to 8 5 Ale ESB Golding maybe A little like Golding family spicy Fuggle U S 4 to 5 5 Any English style beer U K Fuggle Willamette Mild woody and fruity or American ale n olding U S Tettnanger Fuggle U K 4 to 5 5 English style ales U S Fuggle Willamette Mild pleasant and hoppy bitter p Styrian boldi ding 2 10 to 14 Ale porter stout ESB Nugget Pride of Citrusy bitter Ringwood Chinook Glacier 3 3 to 9 7 ales stout Willamette U S Fuggles Mild flavor earth
41. usubu3 EW sseug 2090 48710 SueW YEW YEW SIUM 9 yew MOY Z Jeus id 9 MOY Z ueibjeg esiuoJd uepjo9 YEW 9 YEW 53 0 MOY Z Jeusiid JN 1 syen Appendix 7 Sugar Priming Chart Carbonation BYO Priming Chart For Bottle conditioned Homebrew Section B Residual Carbonation Left Over After Fermentation The amount of carbonation in bottle conditioned homebrew is dependent on two things Temperature the residual level of carbon dioxide after fermentation and the amount of carbonation 9 9 Volumes obtained from the priming sugar To get the level of carbonation you desire in your homebrew choose a level of carbonation from Section A and subtract the amount of residual carbonation in your beer after fermentation from Section B This is the amount of carbonation you to add via priming sugar The amount of carbonation produced by three different priming agents anhydrous glucose glucose monohydrate and sucrose in 5 gallons 19 1 of beer is 47 F 8 33 C 50 F 10 0 C 53 F 11 7 56 F 13 3 99 oF 15 0 C 62 F 16 7 BS 7PTIB 3 1 21 1 09 1 04 0 988 0 940 0 894 given Section 68 20 0 0 850 FL TEELS 0 807 74
42. verything clean lt Step by step Transfer to Secondary Fermenter Procedure Select an empty fermenter bucket glass carboy clean sanitize it Sanitize the auto siphon tube and pipe inside and out as well as the airlock and the rubber cap Install your full primary fermenter on a table and the sanitized secondary fermenter underneath With the auto siphon pipe extremity in the secondary fermenter insert the siphon in the primary fermenter and pump it a few times to initiate the flow down to the secondary Try not to add any oxygen to the wort during the entire process also do not shake Once the transfer is completed close the secondary fermenter and store With the remaining yeast cake at the bottom of the primary fermenter you may a Yeastis expensive Rinse it to harvest back the yeast for a later use see step by step below or b Dispose of the yeast cake and clean everything Step by step Yeast Rinsing Procedure for future re use of the yeast You have in front of you the yeast cake at the bottom of your primary fermenter Take 3 to 4 mason jars of 1 5 liters and 4 mason jars of 500ml and boil them a few minutes to kill unwanted organisms Add 3 liters of water better have it boiled and cooled beforehand but not critical to the yeast cake trub Stir the diluted trub the trub is the layer of sediment that appears at the bottom of the fermenter after the yeast has completed the bulk of the fermentat
43. y aroma porter English style beer U K Progress Golding U S Pale ale ESB all Valiy U K Pr Mild extremely pleasant and gently hoppy pee Fuggle family Willamette or Fuggles Green Bullet 11 to 14 Liberty Ultra Hallertauer Dual purpose hop New Zealand Tradition Crystal Mt Hood 3 5 to 5 5 Lager pilsner bock Liberty German Tradition Very mild pleasant and slightly flowery some spicy Hallertauer U S wheat Ultra 6 to 6 5 Lager U S Hallertauer Known for aromatic properties similar to Hallertauer Hallertauer Gold Hallertauer Mittelfr h 3 to 5 5 Lager bock wheat Vanguard Mild and pleasant maybe pilsner Very fine similar to German Hallertauer Tradition Ger 3 5 10 5 5 Mild flavored beers Crystal Liberty Hallertau Mittlefr h Hersbrucker German 3 to 5 5 Lager pilsner bock Mt Hood French Mild to semi strong pleasant and hoppy wheat Strisslespalt Horizon 11 to 14 Ale lager am or a high alpha Floral and spicy op Kent Golding U K 4 to 5 595 All English style ales U S Golding WGV Gentle fragrant and pleasant ESB bitter U K Progress Liberty 3 to 6 Lager pilsner bock Hallertauer Tradition Mild and clean aroma slightly spicy character wheat Hallertauer Mt Hood Magnum 13 to 15 All beers particularly Northern Brewer Good bitter quality lager pilsner stout Mt Hood 3 to 8 Lager pilsner bock Mild pleasant and clean somewhat
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