How to use our equipment?

  • Heat up water to 66-68℃ 
  • Put the malt pipe
  • Fill in grain (Pre crush the grain by malt mill)
  • Mashing about 60mins on temp 78℃
  • Lift up malt pipe for draining
  • Prepare sparge water during mashing
  • Sparing
  • Boiling for 120mins
  • Cooling to 23℃
  • Transfer to fermenter
  • 1st fermentation
  • 2nd fermentation on keg or bottle
  • All Temp and Time are according to recipe