Brewing Craft Beer with Brewzilla[1] v1.1.pptx

Making beer with Brewzilla

1. Brewing Craft Beer with Brewzilla Sep-24

2. Sanitation of Brewzilla Parts Before mashing, sanitize the Brewzilla parts by soaking them in heated RO water. Set the Brewzilla to a temperature of 80-85°C for sanitation, then press the play/pause button to activate the heater (fire symbol).

3. Grain Preparation Collect the grain according to the recipe. Weigh the grain, then place the measured amount into a container.

4. Sanitation of Fermenter After sanitizing the Brewzilla , use the leftover hot water from the Brewzilla to sanitize the fermenter.

5. Milling Mill the grain and collect the grist in a container.

6. Prepare the Mineral for Water Conditioning Weigh the minerals and place the measured amounts into a container. These minerals are prepared for mashing and sparging.

7. Mashing Add double RO water to the water kettle and preheat. Transfer the preheated water from the kettle to the Brewzilla . Before pouring, remove the inner container to ensure accurate water volume measurement. Reinstall the inner container back into the Brewzilla . Add the grist to the Brewzilla . Set the Brewzilla to the mashing setting, ensuring the water is hot (but not boiling) to convert the starches in the grain to sugars, producing the wort. Turn on the pump and make sure the valve of the tubing is open for recirculation ( vorlaufing ). Add the minerals for mashing to the Brewzilla . Record the time when the boiling starts. The boiling process lasts for one hour.

8. pH monitoring Take a sample using a beaker by opening the Brewzilla valve. To ensure the sample is homogeneous, take a certain volume, return it to the Brewzilla , and use the third sample for testing. Cool the sample by placing it in a water bath. Measure the pH in the lab and compare it with the expected pH calculated by BrewSmith .

9. Monitoring Specific Gravity, Mash Out & Sparging Once the target specific gravity (SG) is reached, perform the mash-out. Open the Brewzilla valve and collect the wort into a container. The target specific gravity is calculcated as follows: Pre-Boil Gravity (SG) * 1.45 Then begin sparging by adding the required volume of water to rinse out the remaining fermentable sugars from the grains. Add the sparging minerals to the water. Set the sparging temperature, and once the process is complete, open the valve and collect the wort into the container. Keep on sparging and collecting wort until the Pre-Boil Gravity is reached (note that the gravity will slowly drop as you sparge).

10. Boiling & Hop Addition Remove the inner container from the Brewzilla . Transfer the wort from the container back into the Brewzilla . Prepare the hops, and add them to the Brewzilla once the wort reaches boiling. Add yeast nutrient and whirlfloc 5 minutes before end of boil. After reaching the desired temperature and boil duration, stop the heater to prevent the liquid from vaporizing.

11. Cooling After the boil, the wort must be cooled to fermentation temperature. Perform direct cooling by running cooling water through the immersion chiller until the target temperature is reached. If the wort is too hot, it will kill the yeast when added. Rapid cooling also reduces the risk of bacterial contamination and off-flavors in the beer.

12. Yeast Pitching Prepare the yeast starter (D-1) by checking the required volume and cell quantity. Yeast that has been stored in the refrigerator for months is dormant, creating a starter will activate it and prepare it for fermentation. Weigh the dry malt extract (DME) and boil it with water. Add yeast nutrients and grape seed oil. Cover the Erlenmeyer flask with aluminum foil, then aerate and stir it using a magnetic stirrer. Inject O2 to further aerate the wort. Pour the starter into the fermenter with prepared hopped wort and place the fermenter in a temperature-controlled area (room or fridge). During this time, the sugars in the wort will be converted into alcohol.

13. Post Fermentation Once fermentation is complete, cold crash the beer to 1C and then transfer to a keg. After cleaning the keg, purge it with CO2 by connecting a hose to the OUT tube and periodically releasing CO2 from the middle tube. Transfer the beer from the fermenter by pushing it with CO2, connect the CO2 tube to the top of the fermenter, and connect the bottom valve to the OUT tube of the keg. Once the transfer is complete, seal the remaining headspace by connecting the CO2 tube to the IN tube of the keg.