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Primary Contact Matt L
Created 27/6/2011
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This is the page about the Nottingham hackspace home-brew station. Its all about free as in beer. We are building a unit which can be used to quickly and easily brew batches of ale and lager. This is called the BrewStation. We plan on running home-brewing skills share days and at the same time produce some fine bathes of ale for general consumption.

The concept of the brew station is to have an integrated unit which includes a temperature controlled fermentation section, a cupboard for the equipment and levels on which we can perform the Mashing and the Boiling processes with ease.

Brewing basics

The three main steps in making home brew are:


Where the malted barley is warmed to release the protein and sugars for the fermentation process


Where the liquor is boiled with hops to give flavour


Turn the sugar into alcohol

Useful links

Wish list

Item Info Quantity Obtained?
Insulation 'kingspan' type Around 4m2 Not required
Insulation flexible tank insulation Not required
Insulation Old sleeping bag Y
Fermentation bins Large plastic buckets At least 4 (2 same type) 4
Taps Various kinds - plastic probably best At least 2 3
Home-brew boiling bin (the one with a heater in) Borrowed
Long handled spoons Preferably plastic 3 2
Thermometers Non-break type - maybe electronic 1 1
Hydrometer Plastic type with cylinder 1 1
Measuring jugs Various sizes 3 2
Scales for around 5kg - weigh the malt 1 1
Scales for around 100g - weigh the hops 1 1
Books and info on home-brew beer Various Many Few
Sterilising solution 1 1
Barley Malt Lots
Crystal Malt 0.5kgs
Black Malt 0.5kgs
Hops Golding 100gm
Hops Fuggles 100gm
Yeast Ale Yeast
Irish Moss Pack

Ale brew recipes

First recipe This was done on 14 September 2011 Ingredients:

   * 7--8 pounds, crushed pale malt
   * 1/2 pound, crushed crystal malt
   * 1 teaspoon, CaSO4
   * 1 teaspoon, Irish moss
   * 3 ounces, Goldings (60 minutes)
   * 1/2 ounce, Goldings (10 minutes)
   * 1/2 ounce, Goldings (steep)
   * 1/4 ounce, Goldings (dry hop in secondary)
   * Edme ale yeast

OG: 1.042--1.048 FG: 1.020 Procedure: Mash in 3 gallons boiled water with 1 teaspoon gypsum (66 C., for 3 hours, or overnight). Sparge to 4--1/2 gallons. Boil 1--1/2 hours with 1 teaspoon Irish moss. Add hops as indicated above. Cool with immersion chiller, rack and aerate. Pitch Edme yeast. Rack to secondary after 4 days. Fine if necessary. Dry hop with 1/4 ounce Goldings in secondary. Keg or bottle after 2 weeks (primed with 3 ounces, malt extract).


The brew station taking shape:




Mash tun.jpeg



We now have a box to fit everything in. We have also built a a copper beer cooler, photos to be uploaded soon.

This project is mainly being worked on by Matt Little and Andy. Please join in.