• Braumeister  10 litres
  • Braumeister  10 litres
Braumeister  10 litres zoom_in Out-of-Stock

Braumeister 10 litres

  • Reference: BRAU-10L


Les délais d'expédition sont donnés à titre indicatif et sont susceptibles de changer en fonction de nos fournisseurs.


for brewing 10L quantities with a control system for automated brewing

Technical data :

Construction: stainless steel
Weight: 13 kg with internal parts and lifting brackets
Heating coil: heating power 1000 watts
Pump: 1 x 9 watts
Electrical connection: 230 V ~
Fuse: 10 amp
Capacity: approx. 10 L brewed beer (regular) = approx. 12 L wort


The Braumeister is programmed with the corresponding brewing times depending on the beer recipe. The brewing process is launched upon switching over to the brewing automatics. The control system guides the user through the individual work steps and runs through the four brewing phases fully automatically.


Initial Mashing

Water is to be filled in and heated up to 38°C depending on the recipe and the specific process. Then the malt pipe including the screen inserts is to be put in. Malt is shed between the screen inserts. The malt pipe is fixed using a bow and a tie-rod.


Mashing / Brewing

The pump switches on. Then the starch is washed out of the malt thanks to the water / wort circuit that is created. The four brewing phases are run through according to what has been programmed. The following procedure is one example:

  • 1st phase: protein rest-at 55°C, appr. 5 min
  • 2nd phase: maltose rest-63°C, appr. 30 min
  • 3rd phase: saccharification rest-72°C, appr. 20 min
  • 4th phase: saccharification rest-78°C, appr. 10 min


Upon termination of the four phases, a signal tone will be heard. Now the purifying process sets in and runs off simply and quickly just by taking out of the malt pipe. In the Braumeister type Gastro (200/500 l), this is done using a lifting device. Let it drain for a few minutes and remove it – you might pour some additional water through the malt in order to obtain still a better yield.


Hop Boiling

The beer wort is boiled for 80 minutes with an open lid and while adding hop several times. The vaporized water has to be replaced by adding fresh brewing water – and it is possible to adjust the original wort content subsequently by adding or not adding water. The Braumeister’s tie-rod serves as a filling level indicator at the same time. Another signal tone will be heard upon termination of the boiling phase.


Fermentation / Maturing

After the wort boiling, the wort is cooled down to fermentation temperature as quickly as possible using the wort cooler or, in case of the Braumeister type Gastro (200/500 l), using the double jacket. Then it is mixed with yeast and fermented in a sufficiently sized bin (accessory). Upon several weeks of storage in bottles or in a maturing cask (accessories), the well cooled beer can finally be tasted.

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