This is an electronic book version of the build instructions on our website perfect for reading offline, for printing, or for just having a complete backup. Available for immediate download after payment - no waiting!
Over 380 pages of detailed step by step instructions with hundreds of pictures and diagrams! See the images below for sample pages. Our complete guide includes everything you need to know about building your own Electric Brewery using industrial grade equipment. We show you what's needed, where to get it, and how to assemble it in easy to follow steps.
No need to understand electrical schematics or AutoCAD drawings! Build a brewery capable of producing anywhere from 5 to 30+ gallons of beer using a standard dryer or stove outlet commonly found in most North American homes. 100% electric makes it safe, easy, and enjoyable to use indoors. Built with industrial quality parts that are made to last, this brewery is designed for extremely repeatable and consistent results that do not limit the brewer in any way. We've never had had any issues or problems with our Electric Brewery. We've never had a stuck sparge, never missed a target gravity, never had over/under temperature issues, and never had clogged valves or pump priming issues. Our setup just works which allows us to focus our attention on the fun aspects of brewing instead of fighting with the equipment to get it to work correctly.
Look forward to the days when you brew! Hobbies like brewing are supposed to be enjoyable! Our price: $19.95 Product details 26mb colour PDF file, 386 pages. Suitable for printing on standard 8.5x11' paper or reading offline with an ebook reader, iPad, etc. Due to the nature of downloadable products, all sales are final. Payment methods include PayPal and all major credit cards (PayPal account *not* needed to pay by credit card).
Nov 27, 2017 Building Your Electric Brewery From. Brewery From Scratch (Complete Guide). To build an electric brewery. I finally finished it and the PDF is.
Our payment processor will automatically convert the amount to your local currency. Upon payment you will be immediately sent an email with instructions to download your electronic book. Testimonials 'I chose to go with The Electric Brewery first because I needed to brew all grain indoors year round. Only are building code compliant where I live. The Electric Brewery setup is incredible. It is elegant, brewhouse efficient, affordable, flexible in both implementation and function, and has incredible WOW factor.
One can choose to DIY entirely or to have some components pre-built. The instructions and links to supplies, components and tools are simply brilliant. My non-brewing DIY friends are amazed at Kal's website. The ability to control temperature is a major advantage of this setup. It allows both beginning brewers and experienced brewers the opportunity to brew high quality beer and reproduce it again and again.' - Jim H., Asheville NC () ' At the Brooklyn Brewery, we chose the for our pilot system as it allows us to have tight and repeatable controls throughout the brewing process, just like we do on our 50bbl production system. This means new recipes that we develop on a small scale are more reliable when it comes to full-scale production.
Consistency is very important to us as professional Brewers, and the Electric Brewery’s Control Panel ensures we have that at even the earliest stages of research and development.' - Jimmy Valm, Production Manager at, Brooklyn NY () 'As many of you brewers may have started with extract brewing, so did I. Download Minimonsta Vst Rapidshare Search.
Local fresh ingredients were just too hard to come. My progression went from stovetop in the kitchen to propane burners in the garage. Then I came across Kal’s website! I drooled, researched, and prepped for the inevitable.
The day finally came when I bit the bullet and bought into the electric craze!!! I’m a person who doesn’t mind reading directions and Kal has wrote probably the most descriptive tutorials I’ve came across. Not just the which to me is the heart and soul of the brew process but all aspects of the layout and equipment. - Paul M., Tennessee 'I spent several years reading home brewing forums, searching periodicals and websites, and comparing every component that could go into building my dream home brewery. My prerequisites included the need to brew indoors, an efficient and practical way to control the brewing process in an easily reproducible fashion, and a brewery that was as beautiful as it was functional. Early in my search I found theelectricbrewery.com and Kal's. The panel very much appeals to my sense of aesthetic and function.
It's elegant and refined and yet intuitive and simple. It's a professional grade control panel at the fraction of professional cost.
No other company I looked into made anything that came close, in my opinion. If you want a safe and attractive way to make the best beer you can, then do your research and come back to The Electric Brewery. Totally worth it!' - Kevan M., Coeur d'Alene ID () 'The Brew on Premises that we built using TheElectricBrewery and design is a cornerstone to our business. We've brewed over 1000 batches on it and ALL the equipment and components are still working like the day we got them.'
- Douglas Amport, Co-Owner, (Brooklyn's first do-it-yourself brewery) 'I have been home brewing for over 25 years and decided it was time to build the ultimate brew system that would give me the precision and repeatability I was looking for from brew to brew. I spent a year researching brew configurations and based on my research and personal experience, Kal's system was my choice. The reviews from other brewers on the build and use of his system convinced me and my brew buddies that an all electric indoor system laid out in Kal's configuration was the way to go.
I have now brewed ten beers on the system and have my eight taps brimming with top notch beers! I went so far as to replicate Kal's bar/brewery layout in a way that fit my space, and I liked the so much that I built my own fermentation and refrigeration controller using the same box, LED color scheme and other elements to make them look like a matched pair.
When asked what brewing is like by buddies who don't brew, the usual answer is, 'A lot of cleaning that results in beer!' I find that on this system cleanup is a breeze. I am a hop head and stout fan and love double IPAs and rich chocolatey imperial stouts. This system can handle both without any issue. Thank you Kal and Spike Innovations from me and my brew crew!' - JonyMac, Manassas, VA () 'Just received my electric brewery today and went through the contents and everything else.
As everything arrived in perfect condition and looking at it all, especially, the was impressively assembled. Capcom Classics Collection Psp Iso Download. I'm glad I went down this avenue. I spent a good 10-15 minutes just staring at the inside of the chassis admiring the design and work.
I have to say it was worth the wait. I ran the HLT elements, and it really heats up the water super fast. Way more efficient compared to direct fire. Thanks all, for a great product. Definitely a satisfied customer here.' - Ian Cameron, founder, Mesa AZ (1bbl brewhouse, 2bbl fermenters) () 'Once we decided to install a basement brewery in our home I put in countless hours of research on every single piece of necessary equipment.
When it came to controlling our 20 gallon system there really is no other choice to make except The Electric Brewery, all other options for me were a compromise that I was unwilling to make. Besides the obvious “wow” factor, the is easy to operate and allows us to achieve repeatable results on our beers. I would highly recommend The Electric Brewery system to anyone who is looking to do the same. Once you’ve completed your own research you’ll discover, as I did, that there is really only one way to go.
- John R., Almost Famous Brewing Co., Olathe KS 'Kal, This past weekend was the first brew on the new equipment. A Russian Imperial Stout. Hit all the numbers. Your was an absolute pleasure to use. What a beautiful, intuitive, functional piece of brewing kit.
Please thank Mike. The build quality exceeded my already lofty expectations.' - York, Pennsylvania () 'You’ve done the best job I’ve seen to date pulling together a comprehensive build plan for an electric system.'
- Brad Ring, Publisher, Sample pages.
Analysis Think Like a Judge By Gordon Strong As a homebrewer and beer judge, brewers often ask me how they can improve their chances for winning in a competition. After I give them the tongue-in-cheek answer—“brew better beer”—I usually start talking about how judges assess beer and what separates an average entry from one that medals. Sensory Analysis: A Beer is What You Make of It By John Palmer A beer can be compared to the performance of a symphony orchestra. We are the conductor, the recipe is the sheet music, and the instruments are the ingredients with which we work. A beer can be brewed rigorously to a recipe just like music can be played mechanically to the score. The difference is in the performance.
So You Want to Be a Beer Judge By Gordon Strong It might sound trite, but judging beer is a lot more work than it sounds, particularly if you want to do a good job at it. When homebrewers enter competitions, they’re hoping for an honest evaluation of their beer and practical suggestions for improvement (well, that plus some prizes).
Hops Give Your Homebrew Terrior: Grow Your Own Hops By Ali Hamm Recent hop shortages are debasing your homebrews and putting a dent in your wallet, so why not grow your own? Hops are easy to grow, and their requirements are simple, including plenty of sunshine, well-draining soil, and yearly additions of compost. You don’t need a green thumb to give your homebrew its own terroir with homegrown hops. Late Hops: The Secret to Hop Aroma and Flavor By Jamil Zainasheff Late hopping is the addition of hops during the latter part of the boil.
It is an excellent method for creating hop aroma and flavor in your beer. What’s Your IBU? By Michael L. One of the most important contributions of hops to beer is bitterness. Bitterness provides a counterpart to the sweetness of the malt to create a balanced beer. If you’ve ever made an IPA that turned out more like a bock, you know that making an accurate estimate of the amount of bitterness imparted by the hops is paramount to success in brewing.
Ingredients The Green, the Red, and the Spicy By Michael L. Nothing strikes more fear into the hearts of beer judges than the words chile beer. “That one will definitely have to be judged last in the flight—wouldn’t want to ruin our palates, would we?” What would possess a brewer to deliberately put hot chile peppers into a perfectly good beer, and why would anyone drink it? Let’s peel this chile and see. Spicing Up Your Beer By Randy Mosher Of course, we are brewing herb beer already, but we tend to forget that hops are an herb like any other. We love ’em, but why should they be the only thing we use to season beer? In our search for great beer, why not use everything that’s available to us?
Lifestyle Road Trip: Beers, Brewers and Tornadoes By Jamil Zainasheff When Peter agreed to join me on this road trip, I doubt he realized it would include outrunning tornadoes. Of course, any good adventure has a few challenges along the way and our trip from Oakland, Calif.
To the AHA National Homebrewers Conference in Minneapolis, Minn. In June was no different. Our plan was to stop at 16 breweries and meet up with Brewing Network listeners along the way. So I Married a Homebrewer By Diana Davis Some people think she’s nuts. She married a homebrewer. What in the world could have possessed her to happily scamper down the aisle and into the forever loving arms of a man whose bubbling, blobbing, odd-smelling hobby has severely cut down on her personal closet space and contributed to what some of her friends call “aroma couture”?
Mead Mastering Mead: Optimizing Honey Fermentation By Ken Schramm The challenge of making mead is achieving the perfect honey fermentation—clean, with zero or absolutely minimal off flavors. It optimizes the character of a spectacular honey, yielding aromatics and flavor reflecting its finest properties. Mead Success: Ingredients Process and Techniques By Daniel S McConnell, Ph.D. And Kenneth D. Schramm The time has come to push mead making into the same analytic and scientific realm that beer brewers have applied to their craft for quite some time.
We believe that by understanding honey, water and yeast in the same way we understand yeast, malt, water and hops, we can elevate mead to the same level of quality and public acceptance that high-quality beers enjoy. Making Sense of Mead By Byron Burch Making honey wine is a great way to take a break from the usual brew day, while still partaking in a hobby that produces something quaffable. Champion mead maker Byron Burch shows us the mead-making ropes. Delicious results awair! The Buzz About Mead By Alan Moen Alan Moen sleuths the world of mead both modern and medieval. When you know where to look, the stuff is everywhere! Styles Brew a Double IPA By Vinnie Cilurzo Are you having a lupulin threshold shift?
It might be time to brew a Double IPA! The brewer of the 2009 Best Beer in America offers his tips and insights. Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition By Phil Markowski Romantics may like to imagine the glory days of farmhouse brewing as a time when independent brewer-farmers produced wonderful, rustic ales for their own consumption. In reality, these homemade ales were extremely varied in taste and quality.
As the name suggests, “farmhouse ales” were literally that, limited to the farms where they were brewed and not sold to a local market. Going to Extremes By Randy Mosher American homebrewing, even with its adventurous repertoire of recipes and techniques, barely skims the surface of brewing as it has been practiced through the ages. In ancient Sumeria, as far back as brewing history goes, brewer were already making black beer, red beer, fresh beer, filtered beer, emmer (a type of wheat) beer, premium beer and light beer. The ancients had a whole cupboard full of herbs and spices, although which ones were used in beer is a bit fuzzy. The Revival of the Classic American Pilsner By Jeff Renner Cool fermented, cold aged lager beers, no doubt dark as were most beers historically, began to spread from their Bavarian origins to the rest of Europe during the first half of the nineteenth century. John Wagner of Philadelphia is generally credited with brewing the first lager in America in 1840.
The first clear, pale lager was brewed in Plzen (Pilsen), Bohemia. A Saison for Every Season By Drew Beechum As sure as this planet twirls around the sun, I know there is always a reason for a Saison. While brewers around me dabble with their Pale Ales, DIPAs and barleywines, I find myself thinking months ahead to my next funky farmhouse. My brewing calendar resembles the pages of The Old Farmer’s Almanac. Solera Ale By Jeff Renner In the solera system of the Jerez region of Spain, sherry is aged in a series of casks of increasing age.When a portion of the oldest cask is removed for sale, it is filled from the next oldest cask, which is in turn replenished from younger casks, and so on until new wine is added to the youngest. Systems/Gadgets The Buckapound Brewery: One Beer Geek’s Search for Total Brewhouse Automation for a Dollar a Pound By Randy Mosher It’s called the Buckapound Brewery because for a long time this was the price of scrap stainless.
Now the price is $1.25, but that just doesn’t have the same ring. Freezer Conversion for Fermenting and Serving Homebrew By Dan Shultz One thing that most homebrewers never quite have enough of is temperature-controlled cooling space. For starters, there is the collection of beer that you want to have ready to drink — both homebrewed and commercial. Next come beers that are at the peak of flavor and need to be cold-stored until you get a chance to enjoy them or show them off. Homemade Homebrewing Gadgets By Tony Profera Tony Profera of Charlotte, NC won the Great Gator Tail Brewing Gadget Extravaganza at the AHA’s National Homebrewers Conference in Orlando in 2007.
Here he shares some of his simple homemade gadgets—sure to make you say “Why didn’t I think of that?”—to help make the brew day a little easier. Technical Beat the Heat: A Texas Tale on How to Make Cool Brews When the Weather’s Hot By Dean Fikar Fort Worth, Texas is a wonderful place to live but the weather here can be a little unfriendly at times. My fellow Cowtown Cappers and I have battled windstorms, duststorms, thunderstorms, hailstorms, and even the occasional killer tornado. The most consistent natural threat to brewing excellence for us Sun Belt brewers, however, is the omnipresent heat that bathes us for most of the year. A Bottler’s Guide to Kegging By Ed Westemeier There’s just something about fresh draft beer.
It’s not that the chore of bottling is such a big deal; after all, bottles are convenient to give to friends or send to competitions. It’s great to be able to come home and grab a bottle of your own homebrew, but there’s something even better about drawing a glass fresh from a keg. Brew by the Numbers—Add Up What’s in Your Beer By Michael L. Have you ever wondered just how much wallop your favorite homemade beverage packs, alcoholwise and caloriewise? Have you ever heard your brewing buddies talk about apparent extract and real attenuation and wondered what all the hubbub was about?
Itʼs not as hard to understand as you might think. How to Pack Your Beer by Russ Wigglesworth An experienced unpacker recalls his experiences and offers insight into what to include and what not to include when packing your homebrew to ship to competitions. Great advice for all entrants to the. What to Expect When You’re Extracting By John Palmer Does the thought of calculating a grain bill for all-grain brewing make your head spin?
How much grain should you use? Don’t different grains have different yields? How do you decide? Yeast A Darkness More than Lager By Drew Beechum For years, I’ve proclaimed loudly from atop my yeast box, “As goes your yeast, so goes your beer!” With lagers, this literally stands as a doubly truthful testament. Slower metabolic processes prevent quick yeast reproduction from taking up your slack.
Practical experience bears out that lagers turn out best when hit with more than twice the yeast required for ales. Liquid Versus Dried Yeast: an Old Debate Revisited By Horst Dornbusch and Tod Mott Many of us in the American craft brewing industry arrived at the professional ranks via the homebrew route. We remember the bad old days when our dried yeast pitches gave us randomly slow or stuck fermentations at best and infected brews at worst, all for reasons that were largely inexplicable to us then. The Secret to Healthy Yeast: Making a Starter By Jamil Zainasheff You might have heard your fellow brewers talking about starters and how important they are for making great beer. Proper fermentation is what sets apart great beers from just OK beers, and starters can help by ensuring a beer with the correct appearance, flavor, body and aroma profile.
The resulting beer is also clean, complete, consistent and reproducible. • • • • • • • • • •.