Beer brewing kettle

A home brewing kettle allows you to make both light and dark beers. Depending on the recipe, you can brew either top-fermented or bottom-fermented beer if you prefer a hoppy taste.

For a classic recipe, it is enough to buy ready-made ingredients such as malt or malt extract, hops, and yeast. It's crucial to use high-quality water - it should not only be clean but also soft, meaning it is best to use filtered, boiled water or water from artesian springs. Depending on the recipe, you can add honey, bread, jam, or molasses to the beer.

Advantages:

• You can accurately control the beer brewing process thanks to a thermometer installed directly on the body of the kettle.
• The presence of a mixing device and intensive mixing is necessary to saturate the beer with oxygen during the brewing process.
• The top hatch features a sectional opening and a special damper for removing secondary steam, which can be closed to completely isolate the product from aeration, which is particularly important during the beer fermentation process.
• The large outlet valve allows you to quickly and completely empty the kettle, which is important for high-quality filtration of malt porridge.

Basic Version:

The beer brewing kettle consists of a thick-walled stainless container with a multi-layer bottom which allows for the possibility of using any heating source (electric, gas and induction), an automatic mixing device for constant mixing with fluoroplastic scrapers, a safe switch for turning the mixing device on and off, a quick-release hatch with a lid opening sensor, lid holders located in the cold zone, steam exhaust section with a damper, professional industrial single-phase motor connected to a regular 220-230 Volt outlet. The basic version also includes a thermometer for monitoring the processing temperature and a release valve at the lowest point of the kettle.

Examples of beer recipes:

Homemade Beer Without Malt

Ingredients:

• 10 liters of water
• 1/3 cup hops
• 1 cup liquid brewer's yeast
• 0.5 liters of molasses

Process:

Pour water into the kettle, add molasses, stir well, bring to a boil and cook until the smell of molasses disappears. Place hops wrapped in cheesecloth into the liquid and boil for 10 minutes. When the mixture has cooled, add liquid yeast and mix thoroughly. Pour the beer into bottles and leave them open until foam forms on the surface. Skim off the foam, seal the vials and store in a cool place for 4 days.

Hoppy Beer

Ingredients:

• 900 grams of sugar
• 90 grams of hops
• 1 kilogram of malt extract (or 8 kilograms of malt)
• 9 liters of boiling water
• 50 grams of brewer's yeast

Process:

Mix sugar, hops and malt with boiling water and cook for one hour. Add water to restore the original volume (9 liters) and add yeast. Leave the mixture in a closed container at 18–20°C (64–68°F) for 3 days. Strain, bottle, cork, secure the lids with wire and store in a cool place for a week.

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