Speidel’s Braumeister
Page 10 of 32
11 Brewing with the Braumeister
11.1 Introduction
Making beer with the Braumeister can be split into different phases, whereby each
phase is individually described below. To start off, all phases are described in general:
The brewing procedure applies to all beer types and recipes. An actual brewing
example for first-time brewers and a special recipe with precise indications of
quantity, brewing times and temperature levels are provided in the chapters that
follow. Before starting to brew beer, we recommend that you gain an overview of the
individual steps required for preparing a ready-to-drink beverage. To ensure that you
do not leave out any steps and to allow you to gain an overview of your brewing
procedures in retrospect, we recommend keeping a brewing record (see Record in
attachment or at www.speidels-braumeister.de ). Another tip: Allow yourself a day for
your first brewing attempt, and where possible have another person join you, as it is
much more fun together and another set of hands can be very helpful. Note that
brewing beer requires a little experience and that each brewing process is an
improvement on the previous one. So don’t be disappointed if your first beer does not
quite meet your expectations. This is perhaps best illustrated by the words of a witty
German poem that suggests that the beer from the first attempt is neither here nor there
and is bound to cause flatulence, while the second is mediocre, causing you to pass
more liquid than you consumed. The third attempt results in a true beer enjoyed by
men and women alike:
„Das erste Bier ist ein Plempel,
der den Bauern d´Hosen z´sprengt:
Andern zum Exempel.
Das zweite ist ein Mittelbier,
Trinkst drei Maß, so pieselst vier.
Das dritte ist ein Bier vom Kern,
das trinken d`Herrn und d´Frauen gern.“
11.2 Preparations
Procuring the ingredients
Organise the required brewing ingredients (hops, malt and yeast) in good time. Ensure
that the malt is fresh. After crushing the malt (breaking open the corns – not too fine)
use it up as quickly as possible. Quantity indications vary according to recipe,
whereby the malt quantity is between 4-5/ 9-11 kg and the hops quantity between 20-
50/ 50-100 g. Hops is mostly available in a pressed form, as pellets. We recommend
using dry yeast for fermentation as it can be more easily stored and has a longer shelf
life. These ingredients are available at commercial outlets for hobby brewers and via
the internet. A third option for procuring the ingredients is a brewery in your vicinity.
Why not just ask?
Cleaning the devices
Before starting the brewing process, rinse the Braumeister with warm water and flush
the pump by switching it on. All other equipment such as the beer spindle, wooden
spoon and fermentation vessel should be ready for use and clean. See also the notes in
the chapters “Notes on hygiene” and “Cleaning the Braumeister” in this regard.
