WILLIAMSWARN BrewKeg10, User Manual

6

USER GUIDE

MIX

The mixing step combines all ingredients for your brew 
together into the BrewKeg10

TM

. Fermentation commences 

once the base ingredients are mixed in, the BrewKeg25

TM

is sealed, and the wort (ingredients and water) have been 
introduced to the yeast. For specific details on how to 
create advanced recipes, steep hops or grain, add fruit to 
ciders, and more please refer to the Video Resources on 
the WilliamsWarn website. 

01. 

 Boil 2L (0.5 gal.) of water. 

02. 

Fill sediment bottle two-thirds full (500ml or 
17

 US fl. oz.) with warm and cold tap water. 

Aim for 25ºC (77ºF), 20-30ºC (68ºF-86ºF) is 
acceptable. Do not allow temperature to be 
above 40ºC (104ºF) or you may kill the yeast. 

03. 

Rehydrate the yeast: 

A. 

Open the yeast sachet and tip contents into 
the sediment bottle. 

B. 

Swirl around gently for 30 seconds. Place 
sediment bottle on the bench. 

04. 

Ensure Bottom Valve on BrewKeg10

TM

 is closed. 

05. 

For WilliamsWarn Cider brews: 

A. 

Open the cider pouch with scissors. 

B. 

Empty contents into BrewKeg10

TM

. 

C. 

Add 1L (1 qt.) of boiling water. 

D. 

Add any other extra ingredients (fruit syrups 
etc. as per recipe). 

E. 

Top with cold water to 10L (2.64 gal.) mark. 

NOTE: You are aiming for 25ºC-30ºC 
(77ºF-86ºF) and no higher than 40ºC (104ºF). 

F. 

 Stir  well. 

06. 

For WilliamsWarn Beer Kits: 

A. 

If you are steeping hops, put some of the 
boiled water aside for steeping your hops so 
that it can cool to 80ºC (176ºF) and re-boil 
the jug. Information regarding steeping hops 
can be found in the Video Resources on the 
WilliamsWarn website. 

B. 

Ensure valve is closed then pour 1L (1 qt.) 
of boiling water into the Brew-Keg10

TM

to commence the mixing process. 

C. 

Open the can of liquid malt extract (LME) and 
tip contents directly into the BrewKeg10

TM

(warming the can in hot water will make 
the malt less viscous for a better pour). Fill 
the emptied LME can half way with boiling 
water, stir and tip into BrewKeg10

TM

 to get all 

remaining malt from can. 

D. 

Stir well with spatula to dissolve malt 
especially around the bottom of the cone. 
Malt will dissolve to a liquid. 

E. 

Add cold water to approximately halfway full. 
You are aiming for approximately 40ºC (104ºF) 
(

±

10º

C) (

±

18º

F) as an optimal temperature to 

mix dry malt ingredients. 

F. 

Add the 645g (1.42lb) bag of dry malt extract 
(DME) to the BrewKeg10

TM

 and stir to break 

down the lumps. Some lumps may remain and 
that is okay, they will break down naturally. 

G. 

Add any extra ingredients (e.g. hop tea via 
strainer or additional malts).