About the Mag-Drive Home Brewing Beer Pump

The March 809-PL-HS-C Beer Pump pumps Hot Water and Hot Wort

The March Pump's 809-PL-HS-C Beer Pump is an American seal-less centrifugal magnetic drive pump ideal for home brewing. It is capable of generating a maximum flow of 7.5 gallons per minute at 2 feet, and its maximum head is 12.1 Feet (or around 5 PSI). The standard wet end (the materials that come into contact with the solution) is composed of Polysulfone, Stainless Steel, Teflon, Silicone and Ryton/Teflon/Glass. The inlet connection is 3/8 inch female pipe thread and 3/4 inch male pipe thread, and the outlet is 1/2 inch male pipe thread. The standard motor is a 1 Phase 115V or 230V 0.04 Horsepower fan cooled motor, which can be run on either 50 or 60 hertz (there are performance differences between the hertz options). The 809-PL-HS-C Beer Pump motor has a six foot cord, a plug, and a base. The maximum internal pressure the pump can tolerate is 50PSI, and the maximum liquid temperature is 250 Fahrenheit or 121 Celsius.

Unit System - 60Hz - 50Hz

Max Flow - 7.5 GPM - 26.4 LPM

Max Head -12.1 FT - 2.5 M

Power - .04 HP - .029 KW

Electrical 115V 50/60HZ

Type Centrifugal Mag Drive

Inlet 3/8"FPT & 3/4"MPT

Outlet 1/2"MPT

Wet End Polysulfone (Front Housing), Stainless Steel (Rear Housing and Shaft), Teflon (Thrust Washer), Silicone (O-Ring), Ryton/Teflon/Glass (Impeller)

Can handle liquids of 250F

Materials are FDA Food Compliant With 6 Foot Cord and Plug Components are UL Recognized

Made in America

Step 1: Prepare

1. Gather your brewing equipment. You'll need:

Brewing Kettle
Fermenter + Air Lock
Funnel (optional)
Sanitizer
Auto-Siphon
Stir Spoon

Homebrew Beer Pump

Step 2: Brew

1. Steep Grains. Fill your 5-gallon brew kettle with 2.5 gallons of water.
 As you heat your water, steep your grains for 20 minutes, or until your water reaches 170 degrees.  
When you remove your grains, let the water drip out of the grain bag and into the kettle.  
Don't squeeze your grain bag as you don't want to extract tannins, which may give your beer unwanted flavors.

2. Bring kettle to a boil - Once your kettle comes to a rolling boil remove it from heat and add malt extracts.
Once the extract is dissolved return to a boil. Hops will now be added at various intervals.
(Note: Be careful not to boil over when hops are added.)
Refer to your exact recipe as to when you need to add hops to your boil.

3. You now have wort - Otherwise known as sugar water. Cool your wort as quickly as possible.
This can be done one of two ways:

Ice Bath - Simply set your pot into a sink filled with ice water.
Use a wort chiller - Insert chiller into your wort. Run cold water from your tap through the chiller and out to the sink.

Step 3: Ferment
Don't forget to sanitize all your supplies! Then...

1. Pour cooled wort into the fermenter. Some brew kettles even have a valve for easy transportation from your kettle to your fermenter.  You can use a homebrew beer pump to make the tranfer super easy!

2. Add water to bring the level to 5 gallons.

3. Aerate wort by splashing it around in its container. Yeast need oxygen, and splashing your wort will help.

4. Add yeast. Dry yeast is the easiest, as you don't have to prepare it beforehand. Sanitize the yeast pack + scissors, cut the corner off the yeast pack, and pour the yeast into the fermenter.

5. Seal your fermenter, add a fermentation air lock, and store in a dark cool place. Ales should stay at 68 degrees to ferment properly.

Step 4: Bottling

After fermentation is complete, typically within two weeks, it's time to bottle your beer.

1. Cleanse everything: bottles, bottle filler, bottle caps, bottling bucket, and any transfer hoses used. Use a bottle brush on your bottles.

2. Boil your priming sugar in 16 oz of water. After it cools, add it directly to the bottling bucket.

3. Transfer your beer. Siphon the beer out of your fermenter and into your bottling bucket. Leave as much sediment in the fermenter as possible.

4. Fill the bottles. Attach bottle filler to hose, and hose to bottling bucket spigot. Open the bottling bucket spigot and push the bottle filler to the bottom of the bottle.

NOTE: Fill each bottle right to the top. When you remove the bottle filler, it will leave the perfect amount of space at the top of the bottle.

5. Cap the bottles with caps and a bottle capper.

6. Store the bottles at room temperature for roughly two weeks. This gives your beer time to carbonate.

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