Keg King Guten Nanobrewery User manual

Guten Nanobrewery
Instruction Manual
1. Introduction
The Keg-King Guten Nanobrewery is the single-vessel system for all-grain brewing. Built with
quality and ergonomics in mind, the Keg-King Guten Nanobrewery allows for easy brewing,
making it the perfect system for entry-level brewers. With a growing online community and
excellent customer support based in Australia, our mission is to help brewers achieve the
best results and have fun with their brewing journey.
Whether you’re an extract brewer or a commercial brewer, it is possible to brew any style
of craft beer at your own personal leisure with your Guten. This instruction manual will walk
you through how to use your Nanobrewery so that you, the brewer, can cruise through your
brew days.

As fun as homebrewing is, it presents cer-
tain hazards to the environment due to the
presence of hot liquids, electricity, heavy
lifting and the use of cleaning agents. It
is important to brew in clean, safe condi-
tions, maintain your brewery equipment
and store chemicals properly.
• Make sure that your Nanobrewery is
sitting on a at, horizontal surface during
operation.
• Ensure that the pump is turned off and
that the ball valve is connected to the ket-
tle body tightly and in the closed position
(handle is perpendicular to the outlet) be-
fore lling.
• Always brew in a well-ventilated area
with drainage zones.
• Keep away from children and pets
during operation.
For your own safety, please read the in-
structions carefully and keep this manual
for future reference. This is an electronic
device so handle with care.
• If the power cord is damaged, do not
use the main vessel. Call a licensed tech-
nician to replace the power cord.
• Do not connect any power adaptors to
the main vessel as they can be potentially
damaged by high wattage.
dry may cause damage to its internal com-
ponents.
• Check your power supply before plug-
ging in the power cord (10A for 40L and
15A for 50L). Failure to do so may lead to
overloading which can damage the wiring
on your Nanobrewery.
• If you are using an extension cord with
your Nanobrewery, ensure no other prod-
ucts are connected to the extension cord.
• Do not wet the outside of your Guten
when it is switched on. Doing so will in-
troduce moisture and potential damage to
the display panel and switches.
• Make sure that there is water inside
the Guten before heating or turning on the
pump. Running the Nanobrewery
• Make sure that the Nanobrewery is
turned off and unplugged if you are clean-
ing and rinsing the exterior surfaces.
Brew Vessel
This is the very heart and soul of the Guten
Nanobrewery. With an in-built heating ele-
ment, pump and control panel, the brew
vesselhousesall oftheattachments andac-
cessories to forgo brewing and even cook-
ing. A ½’’ BSP ball valve is also attached
to the side for wort transfer and sampling.
Malt Pipe Assembly
The Malt Pipe Assembly is used during
the mash. It sits right inside the brew ves-
sel and houses the grains. The assembly
itself comprises of a malt pipe, an over-
ow telescope with ½’’ BSP ttings, a top
screen and a locking bottom screen.
3. Parts List
2. Safety Instructions

To assemble the malt pipe, use the bottom
screen as a starting point with the screen’s
outer ridge facing downwards. Fit the ½’’
BSP pipe base through the central hole of
the bottom screen with the threads facing
up. Screw the threads onto a ½’’ BSP pipe
socket then connect the socket to the over-
ow telescope. With the telescope facing
up, drop the entire assembly into the malt
pipe so that the outer ridge of the bottom
screen ts right into the rolled edges of the
malt pipe. The top screen is used later in the
mash to keep the grain bed uniform.
Steel Handle
This is used to lift the malt pipe assembly
out of the brew vessel. Insert the handle by
wedging the ends into the 2 holes at the top.
Once lifted out, you can sit the malt pipe as-
sembly onto the brew vessel by rotating it so
that the 4 welded leg brackets on the malt
pipe are directly above the support beams
of the brew vessel.
Silicone Tubing
This food-grade tubing is great for trans-
ferring liquids. It can be attached to the
ball valve on the brew vessel or even on
the immersion chiller for connecting to a
garden hose.
When combined with a Camlock Type E
tting, it becomes a exible extension of
the pump arm, making recirculation eas-
ier than before. It is also now possible
to transfer wort to a fermentor using the
pump.
Immersion Chiller
A set of cooling coils used to cool your
wort after the boil. The traditional way is
to immerse the chiller in your brew ves-
sel and run cold water through the chiller.
Conversely, you can place the chiller
in an ice bath and recirculate hot wort
through it using the pump arm and ball
valve as the inlet and outlet respectively.
Silicone Tubing

4. Cleaning your Nanobrewery
Before starting a brew day, it is important to clean your Nanobrewery. Cleaning is necessary
to remove unwanted materials, particularly in the vessel’s internal structure. Not cleaning
could lead to accidental infection of your nal beer and/or structural damage to the brewing
vessel.
Use cleaners that are odourless, non-abrasive and preferably non-caustic. We recommend
using Atomic 15 ABC (Product code 9006), which is a highly effective, low-foaming cleaner.
Other options include sodium percarbonate (Product code 6172) and other powdered brew-
ery cleaners.
To thoroughly clean your Nanobrewery, ll the unit up to the top with water along with all of
the disassembled parts inside. Add in the recommended amount of cleaner, heat to 60°C
and leave to soak for up to 60 minutes. Afterwards, drain out the cleaning solution and rinse
everything with water and leave to dry before use.
If you require scrubbing, use a sponge or a nylon scouring pad. Do not use steel wools as
they may cause damage to the steel surfaces.
If you intend to run wort into the Immersion Chiller for cooling, then the coils will need to be
internally cleaned. Connect one end of the chiller to the recirculation pump via the silicone
hose and run hot cleaning solution through it. Clean for 5 minutes, drain then rinse with
water thoroughly.
Atomic 15 ABC (Product code 9006)

5.1 Button Layout
5.2 Manual Mode
When you rst turn on the Guten, the current
temperature reading will show on the display
screen. This is called Idle Mode. Press the
‘MANUAL/PAUSE’ button to enter the edit
screen for Manual Mode. This screen allows
you to make any adjustments on power, tem-
perature and time on the y. Press ‘+’ or ‘-’
to change the value of what’s ashing on-
screen. You can toggle between power, tem-
perature and time settings by pressing their
respective buttons. When you are happy with
the overall setting, press ‘START/STOP’ to
run it. An ‘H’ should ash on-screen to indi-
cate heating. To exit back to Idle Mode, press
‘START/STOP’ again.
6. Brewing Operations
6.1 The Mash
Following from the previous instructions,
ll your brew vessel up to the desired vol-
ume with water and insert the malt pipe.
Heat the water to your rst rest tempera-
ture before adding the grain. Adding grain
to the water is referred to as ‘doughing in.’
Stir in the grains for up to 5 minutes with a
mash paddle (Product code 0811) to break
up any dough balls (dry areas) as well as
submerse the grain into the liquid.
The liquid in your Nanobrewery is now
referred to as ‘wort’ and the grains in the
malt pipe are now referred to as the ‘mash
bed.’ The wort will begin to take on the co-
lour imparted by your mash bed and will
gradually get clearer as you recirculate
through the pump.
5. Basic Program Settings

Once the grain has settled in, place the top
screen over the overow pipe. The purpose
of the top screen is to evenly distribute the
ow of wort from the pump into the grain bed
during the mash and sparging. With the top
screen in place, turn on the pump and allow
the mash to recirculate gently for the rest of
the mash period. Recirculation is important
for maintaining an even temperature prole.
You can control the ow of the pump with the
valve under the Camlock tting of the pump
return.
6.2 Steeping
Brewing specialty beers and dark beers will
require specialty grain steeping, which is
done at around 70°C for no longer than 20
minutes. Any hotter or longer will extract un-
wanted tannins from the specialty malt. The
right time to steep is typically after the mash
before lifting the malt pipe up.
6.3 Sparging
Sparging is an intermediate step between
the mash and the boil. It involves rinsing the
spent grain bed with water, no hotter than
70°C, to extract more sugars which in turn
adds more gravity points to the wort. It is
not compulsory for homebrewing, however
where mash efciencies become relevant
for commercial brewers, it is still good prac-
tice to utilise the most out of your grains.
To sparge on the Guten, start by lifting up
the malt pipe and seating it above the brew
vessel.
Wait for the wort to fully drain out (known
as 1st runnings) before topping up the grain
bed with sparge water (2nd runnings). The
combined volume of both runnings will be
your preboil volume. For most 5 gallon
(19L) batches, a typical preboil volume is 7
gallons (26.5L).
Brewers can skip the sparge step altogether
and adjust their recipes to include for extra
grain to compensate. Preboil volumes in the
kettle can be achieved by simply adding wa-
ter to the wort before going into the boil.
Mash Paddle 0811
Sparging

6.4 The Boil
Remove the malt pipe from the brew vessel
and heat the wort to boiling temperature. In-
crease the power setting to 2500W and set
the time to 60 – 90 minutes depending on the
beer style. At this stage, keep the lid on to
increase heating and turn the pump off.
Weigh and portion out your hops according to
your hop schedule. Any leftover hops should
be closed and stored in a freezer to keep
fresh for later brew days.
Once boiling temperature has been reached,
take the lid off and pitch in your hops. Keep
the lid off to allow unwanted volatiles to be
boiled away. Stay on time with your hop
schedule but most importantly, enjoy the
fresh aromas coming out of your brewery.
Generally, a 60-minute boil at 2500W will re-
move 4 to 5 litres of wort through evaporation.
6.5 Wort cooling and transferring
Your wort has nished boiling and you are
almost at the end of your brew day. We
need to move the wort out of the brew ves-
sel into a sanitary fermentor or 20L cube.
If you plan to ferment on the day, then the
wort needs to be cooled before moving into
the fermentor. This can be done by simply
placing the coiled immersion chiller into the
wort and connect one end to a water hose.
We recommend using silicone tubing to
help with the connection. Turn on the water
hose allow for the wort to cool down to 20 –
25°C. When you are ready to transfer, turn
on the pump and slowly move the wort into
the fermentor.
Once your fermentor is lled, turn off the
pump, oxygenate your wort and pitch your
yeast. Close off your fermentor and enjoy
the fruits of your labour in a week or two.

If you are hot-cubing, then you can skip
the cooling process altogether and transfer
directly into a sanitised HDPE food grade
cube using the pump. We recommend us-
ing a length of silicone tubing to siphon the
wort to the bottom of the cube. Be careful
to not splash your wort when cubing as this
could introduce oxygen. Cap off your cube
when it is lled to the brim, tip it on its side to
allow the hot wort to get into the hollow han-
dle and cap area. Your cube will now cool
overnight and can be fermented when you
are ready to pour it out into a fermentor and
add yeast.
7. Advanced Program Settings
If you are brewing on a consistent schedule,
it is worthwhile using Auto Mode. This mode
allows you to create and run automated
recipes (brew schedule) from start to nish.
Up to 10 recipes can be saved in your Na-
nobrewery. Each recipe can hold up to 18
steps; 8 for mashing, 1 for the boil and 9 for
hopping.
7.1 Running a Recipe
The Guten’s default recipe comprises of 2
mash temperatures and a boiling stage with
no hop schedule. We’ll go through how to run
it in order to get an understanding of Guten’s
Auto Mode.
On the Idle Screen, press AUTO/PAUSE to
enter the edit screen for Auto Mode. The 1st
step of the default recipe is set to 67°C for
60 minutes (R0S1). Press START/PAUSE
to run the recipe. Once set temperature has
reached, the Guten will beep continuously
and the word ‘MASHING’ will ash on-screen.
Dough in your grains before pressing ‘AUTO/
PAUSE’ to start the timer.
Once the 1st timer is up, your Guten will
move onto the 2nd step (R0S2) which is set
by default to 78°C for 20 minutes. Note that
the 2nd timer will not start until the Guten has
reached its set temperature.
When the mash schedule is over, the Guten
will beep non-stop. This is prompting you to
make any preboil adjustments such as steep-
ing, sparging or protein rests. When you
are ready to go to the boil, press ‘START/
PAUSE’. A default timer for 60 minutes will
start when boiling temperature is reached
(R0S3). During the boil, the hop schedule will

automatically beep to let you know when to
pitch in the hops. Since the default recipe has
no hop schedule, the Guten will continue boil-
ing until the timer is up. With ‘END’ on-screen,
press ‘START/PAUSE’ to exit back to the Idle
Screen.
7.2 Creating a Recipe
To create a recipe, press the AUTO/PAUSE
button from Idle Mode. By default, ‘R0S1’ will
display on-screen; R#’ being the recipe num-
ber (R0 – R9) and ‘S#’ being the step number
(S1 – S9). Adjust your power, temperature
and time settings for the 1st step and when
you are ready, press AUTO/PAUSE to move
onto the 2nd step, ‘R0S2’. Again, adjust your
settings before pressing AUTO/PAUSE to
continue.
Notice at ‘R0S3’, the temperature is set to
boiling. By default, the Nanobrewery com-
pletes the mash in 2 steps. If you want to add
more steps to your mash, simply change the
temperature to be below boiling and proceed
to adjust what is now the 3rd mash step. Up to
8 mash steps can be created per recipe.
Your mash prole will end when the tempera-
ture of your nal step is set to boiling. For
instance, if your mash has 8 different steps
(‘R0S1’ – ‘R0S8’), the boil prole will show at
‘R0S9’. After setting the boil step, press AUTO/
PAUSE to move onto your hopping schedule.
Adjust the timer to suit your hop additions;
note the number on the timer counts down-
wards. Press ‘TIMER’ to cycle through your
hop additions. Up to 9 hop additions (HOP 1
– HOP 9) can be created during the boil. To
make any nal adjustments, cycle through the
recipe settings with ‘AUTO/PAUSE’.
When you are ready to run the recipe, press
‘AUTO/PAUSE’ from the idle screen then
press ‘START/STOP’. While the recipe is
in operation, you can skip any steps with
‘START/STOP’ and make any real-time ad-
justments with ‘AUTO/PAUSE’. The recipe
itself is temporarily saved as long as the Na-
nobrewery is not switched off.
7.3 Saving a Recipe
To permanently save a recipe, press
‘MANUAL/PAUSE’ from Idle Mode, then
press ‘MANUAL/PAUSE’ again, holding
the button down for at least 5 seconds. A
4-note jingle should chime in, indicating
that the recipe has been saved for next
time.
7.4 Switching Recipes
To switch between recipes, hold down both
‘POWER’ and ‘TIMER’ on the idle screen
for 5 seconds and release. The current
recipe number will show on-screen. Press
‘+’ or ‘-’ to toggle between recipes and
press ‘START/STOP’ to conrm.
7.5 Resetting the Guten
To reset the Guten back to its default fac-
tory settings, go to the Idle Screen and
hold down ‘AUTO/PAUSE’ for at least 5
seconds. A 4-note chime will ring, and all
of your previously saved recipes will have
been deleted.
7.6 Changing Temperature Units
If you wish to change the temperature unit
to Fahrenheit, hold down ‘TEMP’ on the
Idle Screen for 5 seconds.
7.7 Calibrating the Guten
On the Idle Screen, hold down both the
‘+’ and ‘-’ buttons for 5 seconds. You’ll be
brought to the
calibration settings for temperature in de-
grees Celsius (C1) or degrees Fahrenheit
(F1). Using the ‘+’ and ‘-’ buttons, you can
toggle the temperature deviations; either
±10°C or ±50°F. Use spare temperature
probes to compare against the Guten’s
temperature probe, which is located on
the bottom surface of the vessel directly
opposite to the pump inlet.

8. Maintenance
• Clean your Guten right away after brew-
ing. Leaving your Guten unattended for the
next day will make it harder to clean so you
are better off doing the dirty work while the
organic debris is still moist and readily re-
movable.
• Always keep your Guten dry and switched
off in storage. Keep the lid on to prevent dust
particles from falling in.
9. Troubleshooting Tips
• If the pump gets blocked, you can reverse
ush the pump by connecting a hose to the
Camlock tting on the pump arm to clear the
blockage.
• If you are having trouble heating the ves-
sel to boiling temperature, put the lid on the
Guten. Remember to take off the lid once
you are in the boil.
• If your Guten suddenly turns off and
breaks the circuit, either your power settings
are too high or your control panel has too
much moisture in it. Reduce the power set-
tings or wait for the control panel to dry be-
fore operating your Guten.
CONTACT US
MCH Australia P/L
Trading as Keg King
48 Smith Road
Springvale VIC 3171
Australia
10. Guten Accessories
From brewing packages to fermenters to
distillation gear, our Guten product lineup is
growing increasingly at MCH Australia.
For all things Guten, please visit our website
at www.keg-king.com.au and type in ‘Guten’
in the search bar.

Pale Ale Recipe (Makes 21 litres)
OG: 1.050 – 1.052
ABV: 5.1 – 5.6%
Ingredients
Grains
Pale Ale Malt 5kg (Base)
Munich Malt 0.35kg (Base)
Hops
Magnum 19g at 60 minutes on the timer
Columbus 7g and Cascade 7g at 10 minutes
on the timer
Columbus 14g and Cascade 14g at 0 min-
utes on the timer
Yeast
WLP001 or Safale US-05. For a straight
pitch, use 2 packs of either. Otherwise, use
one pack to make a starter 2 days before
brew day.
Procedure
Mash your grains in 15L of water at 66°C
for one hour with the pump on. Afterwards,
turn the pump off, lift up the malt pipe and
allow the wort to drain into the brew vessel.
Sparge the grains with 12 – 15L of water no
hotter than 70°C until the water volume has
reached 26.5L (7 gallons). Boil for one hour
and pitch the hops into the hop spider ac-
cording to schedule. Keep in mind that 60
minutes refers to the start of the boil and 0
minutes is the end. After the boil, remove the
hop spider and insert the immersion chiller
for cooling. You can turn on the pump again
to speed up this process. Once the tempera-
ture reads 25°C or less on-screen, transfer
the wort to a sanitary fermenter, pitch in the
yeast and let the magic happen.
Oatmeal Stout Recipe (Makes 21 Litres)
OG: 1.051 – 1.055
ABV: 4.8 – 5.1%
Ingredients
Grains
Maris Otter 4.25kg (Base)
Flaked Oats 0.45kg (Base)
Chocolate Malt 0.35kg (Steep)
Biscuit Malt 0.35kg (Steep)
Dark Crystal Malt 0.23kg (Steep)
Roasted Barley 0.23 kg (Steep)
Hops
East Kent Goldings 51g at 60 minutes on the
timer
Yeast
WLP002 or Safale S-04. For a straight pitch,
use 2 packs or make a starter with 1 pack 2
days prior to the brew.
Procedure
Mash the base malts in 15L of water at 68°C
for 1 hour. Afterwards, add in the specialty
malts and allow to steep for no longer than 30
minutes without the heating elements on.
Lift up the malt pipe and allow the wort to drain
into the brew vessel. Sparge the grains with
12 – 15L of water no hotter than 70°C until the
water volume has reached 26.5L (7 gallons).
Boil for one hour with the EKG hops inside the
hop spider. Afterwards, remove the hop spi-
der, turn on the pump and insert the immer-
sion chiller for cooling. Allow the wort to cool
down to 25°C or less before transferring to a
fermenter with yeast.
11. Example Recipes