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