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WILLIAMSWARN generation 2 personal brewery User Manual

Generation 2 beer brewery
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THE WILLIAMSWARN
PERSONAL BREWERY
USER MANUAL
PART TWO: MAKING YOUR BEVERAGE
WITH THE STANDARD BREWING METHOD
THE BREWING STAGES
SHORT INSTRUCTIONS
PART THREE: MAKING BEVERAGES
WITH THE ADVANCED METHOD
INTRODUCTION
ADDING EXTRA HOP FLAVOUR AND BITTERNESS
ADDING EXTRA MALT FLAVOURS
© 2013 WilliamsWarn NZ Ltd
2
PART FOUR: APPENDICES
APPENDIX ONE: CLEANING & SANITISING
APPENDIX TWO: ADDING INGREDIENTS
4
APPENDIX THREE: TAKING S.G. SAMPLES
5
AND CALCULATING ALCOHOL %'S
6
APPENDIX FOUR: THE LID SEAL
10
APPENDIX FIVE: THE VPRV AND CARBONATION 54
APPENDIX SIX: SETTING THE TEMPERATURE
WITH THE DIGITAL CONTROLLER
APPENDIX SEVEN: TYPICAL FERMENTATION
15
CHARTS & WHEN TO COOL THE BEVERAGE
APPENDIX EIGHT: CLARIFYING THE BEVERAGE
16
APPENDIX NINE: DISPENSING THE BEVERAGE
19
37
APPENDIX TEN: DESCRIPTIONS OF OUR
STANDARD KITS & THE BJCP STYLE GUIDELINES
APPENDIX ELEVEN:
CONVERSION TABLES & BREW RECORD SHEET
40
APPENDIX TWELVE: TASTE TESTING
41
TROUBLE SHOOTING THE WILLIAMSWARN
43
PERSONAL BREWERY
46
48
50
53
57
58
61
64
66
72
76
79

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  • Page 1: Table Of Contents

    PART THREE: MAKING BEVERAGES APPENDIX ELEVEN: WITH THE ADVANCED METHOD CONVERSION TABLES & BREW RECORD SHEET INTRODUCTION APPENDIX TWELVE: TASTE TESTING ADDING EXTRA HOP FLAVOUR AND BITTERNESS TROUBLE SHOOTING THE WILLIAMSWARN ADDING EXTRA MALT FLAVOURS PERSONAL BREWERY © 2013 WilliamsWarn NZ Ltd...

  • Page 2: Introduction

    We received the investment we required in mid-2012 and then proceeded to develop the Gen2 WilliamsWarn, a new set of ingredients and this new User Manual. We then launched the Gen2 brewery in 2013 with great success.

  • Page 3: Part One: Your Personal Brewery

    PART ONE: YOUR PERSONAL BREWERY...

  • Page 4: Brewery Overview

    BREWERY OVERVIEW The following diagram shows an overview of the main components of your personal brewery. The unit comprises of two main parts: The Brewery Tower and The Brewing Vessel. The components of the tower and the brewing vessel are described in the following diagram.

  • Page 5: The Control Panel

    THE CONTROL PANEL The control panel is where you control following diagram. You will need to refer the brewing process from cleaning to to this diagram whilst you are following dispensing the beer. The components the beer making instructions in Part Two. on the control panel are described in the Fig.

  • Page 6: Safety Information

    Please note, the WilliamsWarn is not designed to be used in an outdoor environment and should be protected from rain and CLEANING moisture ingress at all times.
  • Page 7 WARRANTY Drinking Water AS 2070-1999 Plastic materials food contact use WilliamsWarn provides a 1 year warranty on all parts and sundry equipment. ANNEX I - ELECTROMAGNETIC EMISSIONS Warranty Disclaimer For electromagnetic emissions the WilliamsWarn The WilliamsWarn Personal Brewery is to be used only...
  • Page 8 These instructions for use outline general safety This appliance is compliant to Restriction guidelines for the correct operation of the WilliamsWarn Hazardous Substances Directive RoHS 2011/65/ Personal Brewery System EU in electrical and electronic equipment.
  • Page 9 COPYRIGHT 2013 © WILLIAMSWARN BREWERY ALL RIGHTS RESERVED NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED, IN ANY FORM OR BY ANY MEANS, ELECTRONIC, MECHANICAL, PHOTOCOPYING, RECORDING OR OTHERWISE, OR STORED IN A RETRIEVAL SYSTEM OF ANY NATURE WITHOUT THE WRITTEN PERMISSION...

  • Page 10: Setting Up Your Personal Brewery

    SETTING UP YOUR PERSONAL BREWERY Please follow the instructions below carefully to set up your Personal Brewery. THE INGREDIENTS AND THEIR STORAGE POSITION THE BREWERY You will receive a set of ingredients and this user manual in a separate Position your Personal Brewery in a place where it can remain delivery to the brewery.
  • Page 11 Fig. 3A tubing on the low pressure side has been released. For the regulators supplied by WilliamsWarn to release pressure on the low pressure side, wind the regulator knob out anti-clockiwse to its closed position and the low pressure gas will release itself.
  • Page 12 4. Take the gas cylinder regulator and check the regulator is wound right out so that it will not supply pressure when connected to the cylinder. For the regulator that WilliamsWarn supplies, turn the knob (item 4 in Figure 4C) anti-clockwise until the end-point—which is its fully closed position.
  • Page 13 3. Check the draft tap is closed and the flow control lever on Fig. 4C the side of the tap is pushed all the way up to its closed position. The draft tap should be automatically closed by its spring, which is its central sitting position (Not sitting forward and not sitting back).
  • Page 14 PART TWO: MAKING YOUR BEVERAGE WITH THE STANDARD BREWING METHOD...

  • Page 15: Brewing Cycle Overview

    BREWING CYCLE OVERVIEW As shown in the overview below, ales (with an alcohol % up to about 6%) will be ready in 7 days, requiring less than 1 hour total work time. Each Stage has its own set of corresponding instructions within this section of the user manual. The bulk of the work occurs at the start of the process when you are working through Stages 1 and 2.

  • Page 16: The Brewing Process: What You Need

    We have also provided you with a starter pack of ingredients for you to make your first beer with your WilliamsWarn Personal Brewery. You will also need to provide some basic equipment which you should find in your kitchen. Make life easy and lay all these pieces of equipment as shown in the next three photographs out on a bench before you start to make your beer.
  • Page 17 Fig. 6 WILLIAMSWARN SUNDRY EQUIPMENT BREWERY DETERGENT SODIUM PERCARBONATE 2 LITRE PLASTIC JUG NON-SCRATCH SPONGE 500ml RINSE BOTTLE A LARGE SPATULA 100ml CYLINDER HYDROMETER CLARIFICATION AGENT 10. THERMOMETER 11. TEA STRAINER...
  • Page 18 Fig. 7 EQUIPMENT FROM YOUR KITCHEN You will also need a source of cold water and a sink to dump waste into. 1. KITCHEN KETTLE 2. CAN OPENER 3. TEA SPOON 4. TABLE SPOON 5. SCISSORS...

  • Page 19: Stage

    Fig. 8 1. Ensure you have the ingredients you need. A standard WilliamsWarn kit is shown in Figure 5 in the section “What you need”. Ideally any thick liquid extract you use for beverages like beer or mead should be removed from cold storage in your refrigerator the night before.
  • Page 20 CLEAN THE SEDIMENT BOTTLE AND VESSEL LID WITH DETERGENT 10. Add 1 rounded teaspoon (5g/0.18oz) of WilliamsWarn Brewery Detergent powder to 1 Litre (2.1 US pints) of warm water (approx.60°C/140°F as discussed in Appendix 1, being half boiled water and half cold water or alternatively 1 Litre of water from a hot water system) in the 2 Litre jug (see Figure 12) and mix well with the spatula.
  • Page 21 100ml to flow into the jug (see Figure 18) then close the valve. For those with the WilliamsWarn counter-pressure bottler, if you would like to clean your filling line tube and bottler, for this step you should attach the brewery filling line valve to the Bottler using the filling line tube.
  • Page 22 Figure 18) then close the valve. Keep the 100ml in the jug. Wait 1 minute for the line to soak. For those with the WilliamsWarn counter-pressure Bottlers, the Bottler will still be connected, so put the 2 Litre jug under the open end of the Bottler filling tube, open the Bottler dispense valve and close when the 100ml is collected (see Figure 19).
  • Page 23 28. Put the 2 Litre jug under the draft tap and open the tap to Fig. 25 remove any remaining sanitising solution from that line too. Close the draft tap when CO is being emitted. Again, it is critical to be sure the draft tap is closed and holding the pressure and no gas is being emitted, so as to avoid beverage leaking out the draft tap during fermentation.

  • Page 24: Stage

    STAGE TWO: ADD THE INGREDIENTS Please read Appendix 2 first, for background information and principles regarding the adding of ingredients and Appendix 6 on how to set the temperature on the digital controller. For ease of understanding we will refer to the liquid produced in this step that the yeast is added to as “wort/must”.
  • Page 25 Fill the tank half way with cold water, add the 1.5 Litres of hot boiled water from the kitchen kettle, then continue to top up with cold water and mix as described in 7A. Yeast nutrient for the WilliamsWarn cider...
  • Page 26 (also known as original gravity (OG)). See Appendix 3: Taking S.G. samples & calculating alcohol %’s. For Standard Kits supplied by WilliamsWarn, you do not need to take an initial sample as the beers will be SG 1.045 and the cider 1.038 (when using two cans).
  • Page 27 experiencing a large temperature differential too quickly Fig. 36 (see Appendix 2 for more details).This technique also reduces osmotic stress on the yeast. 14. Then open the vessel valve again and let the wort/must gently fill the sediment bottle fully (see Figure 37). Once the bottle is full, leave the vessel valve fully open so the bottle contents mix with the vessel during fermentation.
  • Page 28 STAGE THREE: MONITOR THE PRESSURE DURING FERMENTATION Please read Appendix 5 first, for background information and principles regarding carbonation and monitoring the pressure. WHAT TO CHECK Fig. 39 After approximately 1 day for ales and a bit longer for lagers (depending on temperature), there should be many bubbles rising as seen in the sediment bottle and foam on the wort/ must surface (as seen through lid sight-glass with the light on).
  • Page 29 WHAT IF THERE IS NO PRESSURE BUILD UP AFTER 1 DAY? Fig. 40 If the pressure does not build up and the yeast is actively fermenting as seen in the sediment bottle, you likely have a leaky seal in the rim/lid or VPRV. See the Trouble Shooting Section, Problem 2 for a solution.
  • Page 30 STAGE FOUR: COOL THE BEVERAGE Please read Appendix 6 regarding how to set the digital controller and Appendix 7 for background information on typical fermentations and principles regarding when to cool the beverage and the effects of cooling the beverage. In general cooling can be put on at Day 4 for ales and our cider, and Day 6 for lagers.

  • Page 31: Clarify The Beverage

    STAGE FIVE: CLARIFY THE BEVERAGE Please read Appendix 8 for background information and principles regarding clarifying the beverage. FIRST CLARIFICATION Fig. 42 Fig. 43 First clarification can take place 12 hours after cooling has started, so in general, Day 4 ½ for ales and Day 6 ½ for lagers. Our cider kit uses S-04 as the yeast and does not require clarification.
  • Page 32 7. Ensure the 3-way valve is closed (X position) and open the Fig. 48 Fig. 49 clarification pot. Add 30ml of WilliamsWarn clarification agent to the 100ml cylinder and then transfer that to the pot through the tea strainer (see Figure 48). Then screw the lid back onto the clarification pot tightly.
  • Page 33 9. You are now going to force the clarification agent into the Fig. 51 vessel. It is critical to be able to hear the clarification process in order to be sure it has occurred, so turn off all external noise like any music players, the radio etc. Open the black 3-way valve to the pot for 10 seconds only, by turning the 3-way valve anti-clockwise from its closed (X) position to be in-line with the arrow pointing to the...
  • Page 34 full of sediment or more (see Figure 52), depending on the Fig. 53 yeast and beverage type. SECOND CLARIFICATION A second clarification can take place 24 hours after the first clarifications so in general, Day 5½ for ales and Day 7½ for lagers.
  • Page 35 STAGE SIX: DISPENSE THE BEVERAGE Please read Appendix 9 for background Fig. 54 information and principles regarding dispensing the beverage. Dispense can take place 24 hours after the second clarifications but for extra clarity we recommend waiting 1 ½ days. So in general, you should be enjoying Fig.
  • Page 36 Please be aware that the beer will warm up a couple of Fig. 56 degrees as it pours through the line and beer tap so set the temperature slightly lower than what you want it in the glass. It will take a few hours to warm up the beer in the tank if you increase the set-point now.

  • Page 37: Minutes

    SHORT INSTRUCTIONS After some time, these short instructions below are all you will need to help you brew. However, until the process becomes intuitive, the Standard Instructions in the previous section will be necessary. So start with the Standard Instructions and then use this one page when you feel more experienced.

  • Page 38: Day 7

    HOW TO MAKE THE FRESHEST BEER IN THE WORLD STAGE ONE: STAGE TWO: CLEAN & ADD THE SANITIZE INGREDIENTS THE BREWERY DAY 0: 15 MINUTES CLEAN THE BREWERY SANITIZE THE BREWERY DAY 0: 15 MINUTES REHYDRATE THE DRY YEAST DISSOLVE THE LIQUID MALT EXTRACT ADD THE DRY MALT EXTRACT ADD OPTIONAL EXTRAS (HOPS / GRAINS) TOP UP TO THE 23L MARK WITH WATER...
  • Page 39 PART THREE: MAKING BEVERAGES WITH THE ADVANCED METHOD...
  • Page 40 INTRODUCTION There is much flexibility for brewing many different beverage in your WilliamsWarn. After you have tried some or all of the Standard Ingredient Kits you may like to add a little extra flavour. You can do this quite easily using what we call our Advanced Methods.
  • Page 41 B. In the whirlpool (which is the step after boiling - the wort is hot but not boiling) C. In the fermenter or maturation vessel ('dry hopping') For WilliamsWarn brewers, a good option is mimicking the whirlpool addition and this is described below. ADDING HOP AROMA Fig.
  • Page 42 To add extra hop bitterness, you need to boil hops. The amount added (1 oz is 28g) For WilliamsWarn brewers, the easiest way is to boil some The time boiled (1-60 minutes) hops in 1L of water and then transfer that to a French Note: “Hop Utilisation”...
  • Page 43 6. As long as the grains are strained from the water so no great way to make different beers styles and add colour, flavour, solids are added to the WilliamsWarn, which can block the body, head-retention and mouth-feel to a brew.
  • Page 44 Fig. 61 ROASTED MALTS KILNED AND ROASTED MALTS Crystal/Caramel Malt 50°L Black Malt 600°L Crystal/Caramel Malt 60°L Roasted Barleys 450-575°L Crystal/Caramel Malt 80°L Crystal/Caramel Malt 120°L Special B 120-150°L Meussdoerffer Rost 200°L Base Malts that must be mashed include: Lager/Pilsner malt 2°L, Pale Ale malt 3°L, Wheat malt 3°L, Rye malt 3°L.
  • Page 45 PART FOUR: APPENDICES...
  • Page 46 THE WARM WATER USED The WilliamsWarn Brewery Detergent can be used in cold water We also want to ensure these lines have a few minutes contact but warm water is always better to help dissolve organic material time with the Sodium Percarbonate solution to sanitise them.

  • Page 47: Minute

    We know brewers who have CLEANING THE DRAFT TAP done this many times with their WilliamsWarn. However, the risk of infection will likely increase over time if you never clean the If the draft tap looks dirty or becomes stuck or hard to brewery with detergent and sanitizer.
  • Page 48 35°C (95°F), you will need to cool the C. WilliamsWarn liquid and dry malt extracts do not need to be wort/must to 25°C before adding the yeast to it, by boiled.
  • Page 49 YOUR OWN TECHNIQUES The table below shows the alcohol content for 5 different final SG readings. You may find your own techniques that are easier for you than our method. You are the brewer and the owner of the brewery, so you may find methods that suit you better.
  • Page 50 (preferably after clarification). This measurement is also known as the Final Gravity (FG). For a WilliamsWarn Standard Kit consisting of a 1.7kg (3.75 lbs.) can of liquid malt extract and a 1.36kg (3lb) pack of dry From these two measurements we can calculate the alcohol %.
  • Page 51 The yeast we use for our extracts all ferment to this range, so for and de-gas the beverage by pouring 150ml between two glasses the same starting point with a Standard WilliamsWarn Kit you before putting it in the measuring cylinder with the hydrometer.
  • Page 52 If we assume dry malt extract/sugar is added to a Standard WilliamsWarn Kit, the approximate increase in initial SG is shown in the table below. If we assume a resulting final SG of 1.010, the different alcohol %’s can be seen also.
  • Page 53 APPENDIX FOUR: THE LID SEAL SEAL POSITION Fig. 63 Fig. 64 It is critical that the tank seal is sitting properly in the groove of the tank rim. It is important that this seal is sitting in the groove along the entire circumference, as shown in Figure 63. The seal circumference is designed to be slightly smaller than the groove circumference, in order to give a better seal when closed.
  • Page 54 1 - 7°C / 34 - 45°F the beverage is fully carbonated and that is the advantage of the WilliamsWarn – there is no need to keg or bottle flat Ales in New World Countries 1 - 8°C / 34 - 46°F...
  • Page 55 CHART 1 Levels from Pressure vs Temperature Temp °C / °F 13 / 55.4 12 / 53.6 11 / 51.8 10 / 50 9 / 48.2 8 / 46.4 7 / 44.6 6 / 42.8 5 / 41 4 / 39.2 3 / 37.4 2 / 35.6 1 / 33.8...
  • Page 56 increase the pressure back to close to 1.25 bar. You will do that differential of 0.25 -0.5 bar is required between the vessel (at again after a 1 day waiting period. the lower pressure) and the gas cylinder (at the higher pressure) in order to force the clarification agent in when the 3-way valve After clarification the vessel will therefore be near the dispense is turned to the clarification pot.
  • Page 57 (See Figure 66). The WilliamsWarn uses a glycol jacket to warm or cool the beverage to achieve set-point. You can read both the setting and the actual temperature on the controller face.
  • Page 58 1.000 days but should be finished by Day 6 as shown in the chart. 0.995 They will finish at about 1.009 when used in a WilliamsWarn Standard Kit and therefore produce 4.77% ABV lagers/pilsners with an initial SG of 1.0454.
  • Page 59 A typical 1.045 (initial SG) lager fermentation chart with S-23 T-58 will also be finished in about this time frame and S-04 or W34/70 lager yeast in a WilliamsWarn is shown in Chart 3. is a faster fermenter so is finished on Day 2. The wheat beer, WB-06, yeast will also be finished by Day 4.
  • Page 60 (See Appendix 3 for details). once clarification is complete if you would prefer to drink the However as a rule, WilliamsWarn Standard Kits should reach the beverage at a warmer temperature. final SG’s each time and you can check fermentation is finished...
  • Page 61 WHAT YOU ARE CLARIFYING bottle. When you clarify with WilliamsWarn Clarification Agent, you are The foam is mainly carbon dioxide and contains no air so as it removing two types of haze. The first is yeast cells that make fills the sediment bottle it will displace all air out of the bottle.
  • Page 62 The WilliamsWarn clarification agent can form crystals in the bottle over time. It is important to strain it as it is poured into the clarification pot. This will ensure no crystals pass through THE METHOD FOR EXPERIENCED BREWERS the one-way valve under the clarification pot.
  • Page 63 VPRV to the level you want in the final beer. Other yeast bought through other suppliers may of course be used in a WilliamsWarn and you will need to see how they react You will clarify a second time using the same principle.
  • Page 64 APPENDIX NINE: DISPENSING THE BEVERAGE THE DRAFT TAP To disassemble the tap, ensure there is no pressure in the vessel and ideally the vessel should be empty. The draft tap opens by pulling the handle towards you. There is a flow control lever on the side which when pushed fully up is Loosen the back nut, as shown in Figure A, with a wrench by closed and when pushed fully down is 100% open.
  • Page 65 Fig. I Unwind the nut on the flow control lever anti-clockwise and You can clean the parts in WilliamsWarn Brewery Detergent or remove the flow controller as shown in Figure F. a similar chemical and sterilise in hot water at 80°C/176°F or with the WilliamsWarn Sodium Percarbonate.
  • Page 66 BJCP STYLE GUIDELINES THE WILLIAMSWARN STANDARD KITS Fig. 68 As of the writing of this manual WilliamsWarn has 15 Standard Kits of differing beer styles. See Figure 68. Each of these cans is designed to be used with a 1.36kg/3lbs...
  • Page 67 each beer style and the thinking behind each yeast type used. brewers could use when making certain beer styles. There are The cider is S-04 ale yeast from Fermentis and a 10g sachet of several guidelines published but we have used The BJCP Style yeast nutrient is also supplied.
  • Page 68 All our WilliamsWarn Standard Kits have been developed to especially focused on matching colour and bitterness. A summary match styles as closely as possible to these guidelines. We have of WilliamsWarn Kits colour vs bitterness is shown on Chart 1 below. WILLIAMSWARN KITS BITTERNESS vs COLOUR...
  • Page 69 This product is designed to be used with 1.0-1.5 kg (2.2-3.3lbs) Plunge the solids and add the green, filtered hop tea to the of WilliamsWarn Light Dry Malt Extract and water to make 23 mix of ingredients in your fermenter (before adding the yeast).
  • Page 70 This product is designed to be used as two cans of ENGLISH BROWN ALE WilliamsWarn Dry Cider in order to produce a cider with a good An authentic Brown Ale with a dark-fruit character. apple flavour. These two cans should be made up to 23 litres of...
  • Page 71 This product is designed to be used with 1.0-1.5 kg (2.2-3.3lbs) 3.3lbs) of WilliamsWarn Light Dry Malt Extract and water to of WilliamsWarn Light Dry Malt Extract and water to make 23 make 23 Litres (6 US Gallons/5 Imp. Gallons) of wort. Original Litres (6 US Gallons/5 Imp.
  • Page 72 APPENDIX ELEVEN: CONVERSION TABLES TEMPERATURE CELSIUS (°C) FAHRENHEIT (°F) CELSIUS (°C) FAHRENHEIT (°F) CELSIUS (°C) FAHRENHEIT (°F) 33.8 95.0 156.2 35.6 96.8 158.0 37.4 98.6 159.8 39.2 100.4 161.6 41.0 102.2 163.4 42.8 104.0 165.2 44.6 105.8 167.0 46.4 107.6 168.8 48.2 109.4...
  • Page 73 VOLUME WEIGHT US FLUID LITRE (L) US PINT (pt) US GALLONS KILOGRAM (kg) OUNCE (oz) POUND (lb) OUNCE (FL. oz.) 0.25 8.45 0.53 0.07 0.25 8.80 0.55 0.50 16.90 1.06 0.13 0.50 17.60 1.10 0.75 25.36 1.58 0.20 0.75 26.50 1.65 1.00 33.81...
  • Page 74 BREW RECORD SHEET BEVERAGE STYLE / NAME BREW NUMBER START DATE AND TIME INGREDIENTS MALT EXTRACT WATER YEAST HOPS GRAINS SUGAR OTHER WORT/MUST PRODUCTION NOTES FERMENTATION DATA DATE & TIME S.G. TEMP °C PRESS. NOTES...
  • Page 75 BREW RECORD SHEET Fermentation Chart 2.00 1.75 1.50 1.25 1.00 0.75 0.50 0.25 0.00 CLARIFICATION FINAL PRODUCT TASTE TASTE SCORE / 1-10 (SEE APPENDIX 12) CLARITY CARBONATION ALCOHOL % OTHER COMMENTS...
  • Page 76 Figure 72 is a photo of a typical taste test conducted in the garage in which the WilliamsWarn Personal Brewery was invented. In this case, one or two beers would be from a personal brewery and the rest were from the super- market.
  • Page 77 BLIND TASTE TEST SHEET Taste the beers in front of you and give them each an overall SCORE GUIDE hedonic score from 1 to 10, as described in the box to the right. EXCEPTIONAL The starting point is a score of 7 which is included in the score VERY GOOD box already to anchor you.
  • Page 78 TROUBLE SHOOTING THE WILLIAMSWARN PERSONAL BREWERY...
  • Page 79 (95°F) it may have been too hot. In general the dried brewing VPRV, let the pressure in the vessel build up and then turn yeast WilliamsWarn uses is quite stable and should ferment the VPRV counter-clockwise to release pressure until your...
  • Page 80 2. Check the gas cylinder has pressure on its high and low Solution: pressure gauges and isn’t empty. If it is then connect a full The clarification agent WilliamsWarn uses should easily clear gas cylinder. S-04, US-05, S-23, W34/70 and Nottingham yeasts. If beers 3.

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