6
BREWING INSTRUCTIONS
MIX
The mixing step combines all ingredients for your brew
together into the BrewKeg50
TM
. Fermentation commences
once the base ingredients are mixed in, the BrewKeg50
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 4L (1 gal.) of water.
02.
Fill a clean glass with 250ml of 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(s) and tip contents into
the glass.
B.
Swirl around gently for 30 seconds. Place
glass on the bench.
04.
Ensure Bottom Valve on BrewKeg50
TM
is closed.
05.
Adding Ingredients
For WilliamsWarn Cider brews:
A.
Open the cider pouches with scissors.
B.
Empty contents into BrewKeg50
TM
.
C.
Add 2L (2 qt.) of boiling water.
D.
Add any other extra ingredients (fruit syrups
etc. as per recipe).
E.
Top with cold water to 50L (13.2 gal.) mark.
NOTE: You are aiming for 25ºC-30ºC
(77ºF-86ºF) and no higher than 40ºC (104ºF).
F.
Stir well.
G.
Open butterfly valve to introduce mixed
ingredients to sediment bottle.
H.
Re-top up with cold water to the 50L
(13.2 gal.) mark on the side of the vessel.
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 2L (2 qt.)
of boiling water into the BrewKeg50
TM
to commence the mixing process.
C.
Open the cans of liquid malt extract (LME)
and tip contents directly into the BrewKeg50
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 BrewKeg50
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 quarter full.
You are aiming for approximately 40ºC (104ºF)
(
±
10º
C) (
±
18º
F) as an optimal temperature
to mix dry malt ingredients.
F.
Add the 3kg (6.6lb) bag of dry malt extract
(DME) to the BrewKeg50
TM
and stir to break
down the lumps. Some lumps may remain and
that is okay, they will break down naturally.
Summary of Contents for BrewKeg50
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