This is a guide to the capabilities of your MiniBrew. You can use this for the planning and creation of recipes in the Brewery Portal. When you are using a Brew Pack,  this information is less relevant, as all the ingredients are already calculated for you!



When crafting a beer, we need to account for the limitations of your Minibrew. These are limitations in the capability of the machines and restrictions that ensure a successful and quality brew every time. We take care of some of the variables for you, but we are always aiming to increase the capabilities of our system as a whole while we learn more about how our customers are using it. As such, we will continue to refine and develops these capabilities over time.

However, there are some variables that you should consider for yourself. We will enforce these limitations in the Brewery Portal software, but please feel free to reference this document for an overview of all the current limitations in place for each phase of the brewing and fermentation processes. 



When adding water to your malt and mixing,  the amount of water you need is calculated for you. However, you need to ensure that you distribute the water evenly when mixing with the malt. If part of the malt is still dry when the mashing begins, some of the fine malt powder may pass through the malt filter which could result in a blockage.



Brewing is split up into the following phases, each of which has its own limitations:

  • Mashing
  • Boiling
  • Cooling

 Mashing Phase

 Limitation Description




 pH Value (acidity)

5.2-5.5 (optimal) 4.0-6.0 pH (supported)


 30-120 minutes per mash (60+ for optimal  extraction)

 Order of steps

 From low to high temperature only (to prevent enzyme deactivation)

 Number of mashing stages

 1 or 2

 Single or multi-step mashing (max of 20)

 Either (multi-step is more efficient)

 Maximum achievable Specific Gravity(without added sugar)

 1,061 SG(single stage mash) 1,123 SG(double stage mash)

 Maximum achievable Specific Gravity(with added sugar)

 1,068 SG(single stage mash) 1,130 SG(double stage mash)




  • The boil timer beings when the wort is heated to boiling temperature (as adjusted for barometric pressure).
  • Can be between 1-120 minutes long



During the cooling phase, the wort cools to 25℃, which is the pitching yeast temp. If this does not happen within 30 minutes, due to high environmental temp or inlet water temp, then cooling will be completed on the keg using the Peltier.




 Fermentation Step





 Primary fermentation



 According to yeast 

 Secondary fermentation 



 According to yeast

 Tertiary fermentation



 According to yeast




 According to yeast

  • The total number of fermentation steps including conditioning can be up to 38, more in some cases.
  • Lower temperatures (<8℃) may not be reached if the environment temperature is higher than 25℃.
  • The carbonation phase requires the use of at least 1 CO2 cartridge (more may be required).


  • The serving temp is set in the recipe, but can also be manually adjusted during the serving phase. Lower temperatures (<8℃) may not be reached if the environment temperature is higher than 25℃.
  • The best before date varies by beer.  1-month guaranteed under normal usage.


When running the CIP you need to use a washing tablet. This tablet must:

  • Not contain a polishing agent
  • Not be a fluid cleaning agent
  • Must not exceed the dosage for a single dishwashing cycle



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