Hi everyone this is a brew day with the Braumeister,
which I'm really excited about. This isn't
actually mine or belongs to the business.
It belongs to my colleague Mark who has kindly
brought it in, so it's his baby, so I have
to be very careful with it. This is an all
in one brewing system and it is the original
one. They do cost a bit of money but they
are fantastic to use and really easy to use.
One good thing is that you don't have to sparge
either. Brilliant piece of equipment. The
recipe we're making today is a Milk Stout
and I'm going to have to make something different
at some point, but I really love stouts so
this one we're going to do Milk Stout. I've
got all my ingredients here and what I'm going
to do is take you through it step by step.
Starting with weighing the ingredients. The
first lot is 4.8 kg of Maris Otter and what
I'll do is put the recipe up on screen somewhere,
so that you can see all the quantities. This
is a kilogram so I'll weigh 800 grams from
here and then I've just got my pan there to
collect everything in, give all the grain
a mix round then I can add it into the Braumeister.
Next I'll weigh out my Carafa Special Malt
III and this is instead of roasted barley
and it's not quite as bitter as roasted barley
'cause with the milk stout I'm wanting to
get a sweeter stout. I need 227 grams, oops
it's not on. Turn it on it helps, there we
go. And then good old chocolate malt, one
of my favourites 454 grams of this. And into
there. Just use my mash paddle just to give
it a stir up, although the pan is a lot fuller
than I realised it was going to be. Just get
that stirred up. The colour is fantastic with
the dark and the light malt together and it
smells beautiful. To show you how to use the
control panel and set up a recipe. Press this
one here for recipe and then it's already
preset with all these fields here and you
just need to fill them in. I'll find the recipe..I
put it in earlier but I can show you again
how to pop it in, so to go down you just press
this button for down. This is my recipe here,
so I'll select it and it order to move, you
can change the name so you can change it to
whatever your brewing but I'm going to leave
it as recipe 5 at the moment. In order to
change the name or change the letters you
just go up and down and it will, as you can
see there, it'll just change the letter. And
then press select and it will take you onto
each of the other letters and you can change
them as you want. So this is a single step
mash at 67 degrees C in order to get some
nice unfermentable sugars to add to the sweetness.
In order to change the temperature if you
weren't mashing at 67 again just up and down
to the number required, select to the next
line. That needs to be set at your mashing
temperature 'cause this is the first step
and then set the time 60 minutes, next step
again it's 67 but fill it in as 0 minutes
again for the third step at 0 minutes. Then
on the fourth step we're going to mash out
for ten minutes 78 degrees. Then you've got
your step five 78 degrees and just pop in
0 so that it does the mash out for ten minutes.
Then the boil 100 degrees C for 60 minutes,
hop additions, first addition for this particular
brew goes in at 20 minutes, so I didn't show
you with that one but again you can just alter
the numbers by going up and down. 15 minute
one here is the irish moss and the five minute
is the lactose. Everything is now programmed
in there, just go back out which in this case
is the abort button and then go to, it says
'brew start' and you sleect which recipe you
want to do so in our case it's recipe five.
Select, yep mash temperature 67, we've put
the water in earlier select and off it goes.
Just heard a little gurgle, can show you inside,
water all filled in there and you can see
it starting to do it's stuff! Now it's got
to temperature we'll add the malt pipe and
the mesh plates. The binging you can hear
is the Braumeister telling me that it's got
to temperature. You can add the malt pipe
and plates before it gets to temperature but
it's fine to add them now. You just need to
press that, press the tick, it'll just stop
it binging at you and it'll give you your
instructions so you need to fill in the malt.
Take the lid off obviously, then malt pipe
in, gently in and just sit it at the bottom,
there we go. Then you get...there's two mesh
plates, this one and the fine one. So just
join them together like so and then pop that
over the pipe here, there we go and then it
will just sink to the bottom. At this point,
I''l grab my little scoop, at this point it's
time to add the malt and start off the mash.
So just gradually adding it a bit at a time.
All the malt is in here now and I'm just using
the Speidel wooden mash paddle to make sure
there aren't any dough balls. This mash paddle
is great because it's wooden it doesn't scratch
any of the insides, which is what you want.
It smells absolutely fantastic. I do love
making beer it's one of my favourite things
ever! Now it's time to add the further mesh
plates so you've got two here. The fine one
and the coarse one as it were there, so add
those onto the pipe here, we'll go that one
first next one like so. Then pop that on there
tighten it up with the nut, there we go. Then
back to the control panel and it says continue
with a tick so just press here, malt filled
in, yep and off it goes. That will now mash
at 67 degrees C for an hour 'cause that's
what we've put in and this bit is rather good.
So you might want to watch this bit guys because
it's fantastic. How good is that, look at
that colour. I thought I'd just let you know
what's going on here for those of you who
aren't familiar with the Braumeister. What
it's doing at the moment is it's circulating
up through the grain bed out the sides and
keeps recirculating which means that it keeps
the grain bed loose and that leads to better
efficiency, aroma and flavours and it's the
only all in one system that does that so it's
achieving fantastic flavour and it's great
to watch it do it as well! It's finished mashing
now we just have to take the malt pipe out
to do the next step and my colleague Mark
here is going to join me in this part so what
are we doing next then Mark. Mark: 'If you
just want to press the button on the front
first' Lisa 'Yep' Mark 'and it'll say remove
malt pipe. Okay so we get this piece lay that
across' Lisa 'He's just undoing the nut now
on the top' Mark 'It's quite hot... this can
be a bit tricky this bit' Lisa 'This is Mark's
Braumeister so he's perfected the technique,
so he's doing this bit.' Mark 'Takes a bit
of lifting nice and slow and let the wort
drain out as your lifting' Lisa 'And then
you rest it on this metal part here' Mark
'So that's just draining a bit until then
I'll move it up onto the next stage. That
should probably do. Up again. Let it drain.
So what I like to do is now it's out of the
Braumeister you can say malt pipe removed.
Start boiling straight away and you can just
let it drain while it's heating up for boiling
and then we just need to get some water. Lisa
'Yep so this is the part where..you don't
need much water at all and it still gets,
is it 80% efficiency.' Mark 'Yeah so you don't
need to heat up the water or anything just
cold water about six litres and that'll do
it. Lisa' Great'. Time to add some water and
I'm purposefully not calling it sparging because
technically it's not because you're not heating
up the water so you need six litres just to
pour onto here. My camera man is coming in,
thank you very much. So I'll just pour it
slowly around here there we go. This is so
that you get a pre boil amount of just over
25 litres and this is a 20 litre Braumeister
so your end amount will be 20 litres. We've
just waited a few minutes for the wort to
drain out after adding the water and now it's
ready to be removed I've just got this pan
ready to remove the grain bed into here. Just
to mention because I keep forgetting, this
insulating jacket this is actually an extra
but it is a good extra to have 'cause it reduces
the heat loss. Now I'll just remove this.
Now the grains removed we just need to let
it boil I'll add the lid and that will just
help it get to boiling point however it will
warn you down here, well it will start beeping
at you again. Once it's at 90 degrees it'll
start beeping at you to remove the lid so
that you don't get any boil over. In our case
or in Mark's case he has bought this snazzy
chimney but this is an extra. It's really
good because it reduces the amount of steam
going every where and just concentrate sit
through here. So once it warns us that it's
at 90 degrees I'll remove the lid and pop
this on but if you don't have one of these
don't worry just remove the lid and that's
fine as well. You'll just need some where
to ventilate the steam but generally it's
pretty fine. And that's it we'll wait for
it to get up to 90. Just to give you a close
up of what's happening on the control panel
while everything's actually going on. It says
here at the top boiling and it's at 85.5 degrees
C at the moment. The time set to boil is 60
minutes and obviously it hasn't started yet
as it hasn't reached boiling point yet but
during each stage it has these timings and
it also gives instructions as to what the
next step is. Just to quickly show you it
started bonging at me at 96 actually and I
removed the lid popped the chimney on. WE
have no initial hop additions with this one,
the first hop addition is at 20 minutes. We're
getting up to the point where we're going
to add the first lot of hops and there you
go it's telling me to add them so in goes
the hops I think it was 57 grams into there
for 20 minutes.Add the irish moss a teaspoon
into there. Right there we go so, this time
it's time to add the lactose, there we go
and it needs stirring in, just to take your
paddle and make sure that's nicely stirred
in and this will add the milk part of the
milk stout obviously. It's now finished boiling
at this point you want to chill it down as
fast as you can with this particular Braumeister
you can use the Braumeister wort cooler or
we have our own wort cooler here as well all
you would need to do, you see we're doing
this a different way off camera because we
're not near a water supply so ideally you
need to be brewing near a water supply so
that you have that convenient access basically.
However we've done it here just we can show
you and what we're going to do is take it...
well we're going to take the wort out of here
into another vessel then take that through
to the kitchen to be cooled. However keeping
ti simple you've got your Braumeister next
to your water supply you hook the wort chiller
up to the water supply, well pop it into the
Braumeister first, hook it up to the water
supply. Then the water circulates through
here and cools the wort down. In order to
keep a check on the temperature you just need
a thermometer because it doesn't tell you
on here. However if you were to buy the Braumeister
plus that has a system round the outside where
you connect the water to the Braumeister it
circulates the water around and cools it in
the vessel you have boiled it in so that's
worth considering. In summary wort cooler
in there, attach to the water, water goes
round there and chills it and then you dispense
it from here into the fermenter once it's
at pitching yeast temperature. Once you've
finished brewing comes up with this here then
you just press select and it says cheers!
So as said earlier we cooled it in this vessel
because we just weren't near a water supply
so we've done this in the kitchen but you
can cool this in the Braumeister itself as
long as you are near a water supply. When
you're transferring it make sure that you
getting lots of aeration in there lots of
oxygen. Because oxygen is very important at
the start of the ferment for the yeast it's
later on that it becomes the enemy of the
yeast. WE've got a post boil amount of just
over 20 litres and the hydrometer reading
is at 1060. Hopefully if I leave that there
it will nicely fill that, so the Braumeister
the main point to take you through are that
it's beautifully crafted and each person who
makes them at the factory are trained by the
people at Braumeister. So things like the
welding are extremely professional, really
fantastic workmanship. Also with the control
panel there's a few snazzy features one of
which is you can change the colour to different
ones. So I was wondering whether it was selct
then but it's not it's up and down there you
go keep going, pink , yellow, blue, so little
things like that which are just a nice add
on. It's super efficient in making a brew,
makes it really easy to do whatever you like.
There's multiple mash steps that you can use,
multiple hop additions you can use and also
as you've seen in this video extras you can
buy to make it even better. There's the Braumeister
plus which also has the cooling. You can also
get them different sizes so there's the 10
litre, 20 litre, 50 litre. Then there's also
larger ones which some breweries use 200 litre
and 500 litre and breweries do also use these
smaller ones to do test batches because they
are so easy to use and you can experiment
doing different things. Overall brilliant
piece of equipment so although it is expensive
it's a good investment. One other thing as
well is that you can remove the pump and wash
it which is a great feature of this you can
make sure that stays clean and it will last
you a life time and many, many, many fantastic
brews that you can enjoy. Once in the fermenter
you need to add the yeast in this case we're
using Nottingham yeast. It's been in some
Star San just to sanitise around it making
sure no bacteria goes into the brew, the fermenter
has also been sanitised with Star San anything
that comes into contact with the wort basically
after the boil. Sprinkle on the top like so
and then you can just leave it like that or
you can give it a stir in entirely up to you,
think I'll give mine a little stir in, again
all the surfaces (table) are clean. Lid on,
sealed down. I'll take these off now cause
they're not great are they? Not a good look.
Add a little water to the airlock. Bob it
in there that can now ferment for 7 days at
20 degrees and then you can bottle keg it
whichever one you prefer. The hydrometer reading
is at about 1060. There we go so it'll be
quite nice and strong. The flavour...I always
like to have a try before it's fermented just
to get an idea of what to expect so let's
see. That is beautiful it's really smooth
and it's quite sweet but it's not over powering
sweet and it's not got a lot of bitterness
from the hops but that's what I was aiming
for. If you're someone who prefers brews to
be less hoppy this is a good recipe for you
because I certainly do which is why I quite
like my sweet stouts, so definitely one if
oyu don't like too many bitter hops in there.
I hope you've enjoyed watching the video and
enjoyed wathcing the Braumeister in use it's
fantastic I've really enjoyed using it, absolutely
brilliant makes brewing really easy and from
grain it just makes it quick and easy, fantastic.
Yeah so if you've enjoyed watching this video
please like it and subscribe to the channel
and thanks for watching!
