old

a me r ic a n i pa k r ie k
e n g l is h ba r l e y- pu mpk i n
ba r l e y- ale f l a nder s u
w in e a me r ic a n old a me r ic a n r ed
w in e ale w il d
w in t e r s t r on g
w a r me r ale ale
f r u it
b
be l g ia n
ale
br et t mil d
da r k a l e bee r
w heat a me r ic a n ale f
w in e B r it is h pa l e c h il e
s c o t t is h
St r on g ale ale
l ig h t ba r l e y- r ye a l e
/ 60 w in e Al e
do u bl e woo d l o ndo n
Ou d i pa a ged w il d br o w n
Br u in s c ot c h a me r ic a n ale a pr ic o t
s pec ia l it y
a mb e r BEER
ale bee r
s c o t t is h s t r on g ale r a s pbe r r y
heav y pa l e a l e BEER
/ 70 s o ut h e r n
i n d ia a me r ic a n br o w n
Ry e r e d i pa br o w n ale
I PA ale
I PA
s c o t t is h ARG E NTA bl a c k a me r ic a n F RU IT
e x po r t i pa w heat BEER
no r t her n
/ 80 ale
br o w n
s c o t t is h CHERRY/
ale v egeta bl e SOUR
pa l e

THE
It a l ia n w ee mix ed
heav y d r u if ale CHERRY
G r a pe ale f er menta t io n
Al e / 90 bee r BEER

in d ia a me r ic a n
g e r ma n

BREWING
e n g l is h pa l e l a mb ic br o w n ale
r o bus t i pa pil s n e r q
ale ale
po r t e r g e r ma n Bièr e de
e n g l is h
B e l g ia n pi l s n e r c ha mpa gn e
pa l e s

MANUAL
I PA b it t e r
B r it is h ale f r a mbo is e
Go l d e n a us t r a l ia n r o ggen-
Al e far o s pa r kl ing bi e r
pr e mi u m
F in n is h
ale
b it t e r l ig h t sa ht i düs s el do r f
e n g l is h ea st bee r so ur a l t bier
po r t e r coa st
i pa be r l in e r
w e is s e ma r s w e iz e n
w it b i e r Lic
bo c k
i mpe r ia l es b bu r t o n gueuze go se
i pa (ex t r a pa l e do r t mun der
w est s pec ia l / ale ex po r t
f o r e ig n / coa st s t r on g pê c h e
bit t er ) e n g l is h
ext r a i pa
st o ut br o w n
Tr a ppis t ca s s is ale
Sin g l e do r t mun der
a a r dbe i
br o w n s a is o n g e r ma n
t r o pic a l po r t e r AMERICAN piw o
gr o dz is kie l a ger
st o ut
i r is h
bo h e mia n
pi l s n e r
HYBRID a me r ic a n
w heat m un ic h
st o ut k öl s c h h e ll e s
a me r ic a n h e f e w e iz e n
Ja pa n e s e
ale
i pa
i n d ia Wh e a t
k e ll e r
w h it e pr e miu m Bee r eur o pea n
i pa a mbe r bi e r
mi l k / a me r ic a n
l a ger l a ger
s w eet a me r ic a n
st o ut a me r ic a n f r u it e d r ye m un ic h
s t o ut w heat s l a ger
eur o pea n
s ta n da r d/ da r k
c ho c o l a t e f l avo r ed o r dina r y st ea m d o ppe l -
l a ger pa l e
st o ut st o ut bit t er bee r bo c k
k e ll e r
r a uc h bier bie r
 FOR BEGINNERS

THE BREWING MANUAL

We should all admit that everybody have at least once thought about brewing
their own high quality home beer. It might originate from a love for tasty craft-
beers or from the desire to show ourselves better than our peers. Whatever the
reason, by now, reaching the noble goal of homebrewing is ripe for the taking.

The following document aims to please both those who have not yet known
anything about the art of brewing and those who are only looking for new and
unexplored areas or recipes of the beer making. In the first section, we’d like to
give you a brief summary of how the process of home brewing is built up, while in
the second section we are offering four successful recipes tested by hundreds of
home brewers.
Read the Brewing Manual carefully and – most importantly – enjoy yourself! Re-
member that brewing has every potential to be more than a simple hobby – to be
a passion for beer enthusiasts all around the globe!
 SECTION
home brewing 101
1
Brewing your own craft beer is a meticulous, but a highly rewarding activity. To reach
the result of a tasty craft beer, one must be aware of the different brewing steps that
lead there.

MASHING

Preparing your wort (non-alcoholic „beer juice” ready for fermentation) starts with mashing
the malt you use as a base for the beer. Most beers are based on barley malt, but nowadays
there are many other types of fermentables that can be used for the same goal. Mashing is
supposed to break out all sugars from the malt. Different methods are used for mashing, but
the most efficient one is to break different saccharides (or sugars) on different temperatures.
These are called mashing steps. The longer the steps, the more sugar is broken out from the
malt grains. During mashing, we use heated water to get as many sugars from the malt as
possible. It’s very important to maintain a given temperature for a longer time, ensuring that
the saccharides reacting on that temperature will all be affected.

SPARGING

Sparging is not always used for brewing, so we can easily call it an optional phase of making
beer. The main benefit from sparging is a higher efficiency – which means that we can more
efficiently get sugars from our malt. Using freshly heated clear water, we can wash through
the grains again, after mashing pulling out many sugars that otherwise would have been left
behind. And remember: the more sugars we break out from the malt, the more alcohol we
will be able to produce during fermentation.

HOPPING

Now that our wort includes sugars, we have a fairly good guess at how our beer will look
like. However, many flavours, aromas, and the beer’s bitterness come from the hops, these
cone-flowers of the hop plant. Beer science distinguishes aroma and bitter-hops, respectively.
While the former are responsible for the main characteristics of flavour in our beer, the latter
are the reason why it will taste just tastefully bitter. However, to gain these characteristics, we
must first heat our wort to boiling temperature, since the acids inside the hops will activate
only at that temperature. It is important to remember: bitter hops need a much longer boil-
ing time than aroma hops!

FERMENTATION

Once we have our hopped wort full of precious sugars, the only thing we need is to cool it
down to a temperature where our chosen yeast will be activated and put the wort away her-
metically closed until the yeast does its job.
Never forget to choose the right kind of yeast for the type of your beer, and to check at which
temperature will the yeast start the fermentation process.

Keep in mind: the following recipes were planned for a 20 liter batch of wort in a Brewie.
While using different home brewing equipment, make sure that you’ve changed the ingredi-
ents proportionately!
CALL ME GRAINY
CATEGORY WHEAT BEER

THIS BEER IS INGREDIENTS

Easy to drink summer beer with good

esters. It has all the notes we love in MALT
wheat beers.
name
Pilsner
BASICS
Wheat
IBU: 25
Melanoidin 25
SRM: 6 FG: 1.013
HOPS
ABV: 6% OG: 1.057

name

DIFFICULTY Magnum
Northern Brewer
Basic
Amarillo

RECIPE Citra

Ottó Kelemen YEAST

S 189
METHOD/ TIMINGS
WEBSHOP
Fermentation temperature: 12-15˚C
Call Me Grainy PROCESS DETAILS
Mashing steps (18,3 liters) PRIMARY FERMENTATION
52˚C 10 min
SERVING TEMPERATURE 64˚C 60 min 18-24 days
6-9°C / 42-48°F 72˚C 30 min

Sparging: READY TO TASTE

78˚C, 20min, 12l
FOOD PAIRING after 3 weeks
Hopping:
Pecorino Romao, Tete de Moine Magnum 50min
Shrimp, Foie Gras, Grilled meats Northern Brewer 25min
Amarillo 20min
BREWER’S TIP
Amarillo 10min
Citra 10min This wheat beer’s important
GLASSWARE
Amarillo end characteristic is the opalescent,
Citra end slightly hazy appearance, so
Weizen
leave out all settling additives!
Vase Cool to: 21˚C

when using Brewie:

ORIGIN Mash in: 42˚C, 15,3l

Germany Hopping:
delayed hopping 10min
1 Magnum 50 min
2 Northern Brewer 25 min
3 Amarillo 20 min
4 Citra 10 min

BREWIE RECIPES