Pre-Brew Checklist
This checklist ensures all systems, materials, and equipment are ready and verified prior to starting a brew. Following these steps avoids delays, contamination, or inconsistencies during the brewing process.
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Purpose & Scope
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Materials & Equipment
Sanitizer (Vortexx or equivalent)
Brew sheet (printed or digital)
pH meter
Thermometer
RO water
Calibrated scale
Milled malts (per recipe)
Hops
Salts and Minerals
Yeast
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Procedure
Sanitize all vessels and transfer lines
Steam Boiler Check
HLT Preparation
RO Water Readiness
Fermentor Readiness
Malts
Water Checks
Ingredient Prep
Brew Sheet Final Check
Best Practice: pH should be measured on-site before mashing in. Mash pH target = 5.2–5.4. Safety: Keep FV sealed until wort arrives to prevent contamination. Warning: Never start heating mash water without checking RO and HLT volumes.🧠 Notes & Tips
Daftar periksa ini memastikan semua sistem, bahan, dan peralatan siap dan diverifikasi sebelum brewing dimulai. Langkah-langkah ini mencegah keterlambatan, kontaminasi, atau inkonsistensi selama proses brewing.
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Tujuan & Lingkup
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Bahan & Peralatan
Sanitizer (Vortexx atau setara)
Lembar brew (cetak atau digital)
pH meter
Termometer
Air RO
Timbangan terkalibrasi
Malt yang sudah digiling
Hops
Salts and Minerals
Ragi
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Prosedur
Sanitasi semua tangki dan jalur transfer
Pemeriksaan Boiler Uap
Persiapan HLT
Ketersediaan Air RO
Kesiapan Fermentor
Pemeriksaan Malt
Cek Air
Persiapan Bahan Tambahan
Pemeriksaan Akhir Lembar Brew
Praktik Terbaik: pH air harus diukur di tempat sebelum mash-in. Target pH mash = 5.2–5.4. Keamanan: Tutup rapat FV sampai wort masuk untuk mencegah kontaminasi. Peringatan: Jangan mulai memanaskan air mash tanpa memastikan air RO & HLT cukup.🧠 Notes & Tips