Brew your own beer

Become a master brewer in 6 steps

Fresh beer from your own home brewery? Nothing could be easier. With the Klarstein mash boilers and fermenting systems, making your own brew is a piece of cake.

Accessory list

for approx. 20 L finished beer

  • Brewing recipe
  • Water, malt, hops, yeast (according to brewing recipe)
  • Mash kettle (cooking pot with 25-30 litres capacity) *
  • Refining kettle*
  • Cooking containers
  • Lees filter (coarse dishcloth, linen fabric, fabric baby nappy) *
  • Pot (at least 10 litres volume)
  • Long-handled wooden spoon
  • Measuring cup
  • Thermometer*
  • Scale

*Or the Mundschenk brewing system

Self-brewed is best

Once all of the preparations have been made, the equipment has been procured, and the ingredients have been purchased, nothing stands in the way of a successful brewing process. Time to brew.

Mundschenk mash kettle –
A bespoke system

Whether you are a beginner or experienced hobby brewer: with the Mundschenk mash kettle, Klarstein provides you with a simple complete package for the production of home-brewed beer. Up to 30 litres of invigorating barley juice can be boiled in the large stainless-steel kettle. Whether light or dark, top or bottom-fermented, wheat or pilsner, with the Mundschenk mash kettle every beer lover can find their favourite taste.

To product

Maischfest fermenting kettle –
Nothing but the best of everything

Do you prefer your beer light or dark, your wine dry or sweet? The Maischfest fermenting kettle turns fresh wort into delicious beer and fruit juice into the finest wine. Everyone will get their money’s worth. Up to 25 litres can peacefully ripen in the large stainless-steel boiler.

To product

Guide to home brewing

With the Mundschenk, almost all styles of beer can be brewed. In order for this to work successfully, a correct setup of the system is necessary. It's best to get familiar with the device in advance.

Before the brewing system is used, it should be thoroughly cleaned. Fill the system with approx. 20 L of water and a suitable cleaning agent. You can then circulate the cleaning mixture at about 60 ° Celsius for a good half hour. Next, rinse the device including all connections with water. Now the beer kettle is ready to be used for brewing.


First put the lattice insert into your kettle and fill the device with the required amount of water. Now heat the water to 66-68 ° C. Put the grain in the basket and stir well. Programme the brewing system according to the first step on the display menu, then lean back, relax and watch what happens: as soon as the correct temperature is reached, the circulation pump will start to work and regulate the flow. When the mashing process is completed after about 1.5 hours, your wort will be ready.


The refining works via the drain tap. For this you need one additional big bucket. Place this under the drain tap and let the wort then leisurely filter through to flow into the bucket. This process can take up to 30 minutes.


Now it's time to cook the wort: heat up the appliance and add the right ingredients at the correct time for your chosen recipe. Depending on the recipe, the cooking time will be 60-90 minutes. As hot lees arise during cooking, it is important that the steam that forms can also escape from the kettle. This way you can prevent unpleasant tastes in your beer.


15 minutes before the end of the cooking process, sterilise the cooling coil profoundly. (The hoses and connections for the cooling coil are not in the scope of delivery and must be obtained in advance.) After the time has elapsed, you can cool the wort to 20 ° Celsius with the help of the cooling spiral. You can then fill the liquid into a fermentation vessel using the drain tap on the front of the device. For this, we recommend that you use the Maischfest fermentation kettle.


Now the fun really starts, because the addition of yeast turns a threadbare bread soup into a wonderfully tasty beer. You should definitely stir the broth well after the addition of the yeast or shake it: the yeast needs oxygen to do its job! In order to prevent the development of undesirable by-products during fermentation, this must be carried out in a controlled and temperate environment. In the Maischfest fermentation kettle you can ferment up to 25 L in peace.


Depending on the beer, the occasion and when you want to drink it, you can decide how to carry out the post-fermentation of your young beer as well as its storage. An imperial IPA can handle a few weeks more shelf life than a light pale ale, a stout can wait a long time for tasting, while a pilsner tastes best fresh. The young beer is bottled via a hose or automatic filling tube, which is put on the drain tap of the beer container. Then place the hose or tube in the bottom of the bottle and fill it carefully as much as possible. You did it! Now you can drink a home-made brew. Cheers!

Hops spring eternal!Klarstein’s guide to brewing beer ←   BackEnjoy!The art of beerContinue   →
Top of page