When deciding which ingredients to use, there are a number of important limitations in place that you need to keep in mind if you want to get the most out of your MiniBrew. Aside from helping you make the best beer possible, these limitations also exist to prevent technical issues such as blockages that could ruin your brew altogether.

 

  • The total malt bill per mash must be between 1200g-2300g (including adjuncts and fermentables) to ensure that the mashing process can take place in a proper way and so that the machine experiences the least amount of issues, such as dry-runs.

 

 

 Mashables

 Type of grain

 Crushed (yes/no) 

 Crush Size

 % of malt bill 

 Pilsner malt

 Yes

 DBCG(0.7-1.0mm) 

 0-100%

 Pale ale malt

 Yes

 DBCG(0.7-1.0mm)

 0-100%

 Maris otter malt 

 Yes

 DBCG(0.7-1.0mm)

 0-100%

 Wheat malt

 Yes

 DBCG(0.7-1.0mm)

 0-50%

 Specialty malts

 Yes

 DBCG(0.7-1.0mm)

 0-10%(for each type of specialty malt)

 Flaked malts

 No

 N/A

 0-10%

 Sugars

 N/A

 N/A

 0-10%*

*If you want as much sugar as possible, you can add 10% sugars to the malt and up to 240g of candy sugar during the boil in addition.

 

HOPS

 Hops/Sugars

 Type of ingredient 

  Weight per compartment 

Total allowed weight 

 Hop (pellet)

 12g

 60g

 Candy sugar

 40g

 240g

 

  • Dry hopping can be done at any time during fermentation 
  • Up to 60g can be added throughout fermentation
  • An extra trub removal needs to be performed for every 10g 
  • Bear in mind that each trub removal can reduce the total volume of your beer by 10-150ml, depending on the amount of matter inside

 

YEAST

 

 Yeast

 Form

 Amount

 Dry Yeast

 1 Packet or less (11.5g)

 Cultivated/Liquid) Yeast (Imperial, White Labs, Wyeast, etc.) 

 1 Packet or less (125ml) 

 Lactobacillus Brevis before primary (GB110, WLP672, etc.)

 1 Packet or less

 Brettanomyces (during secondary fermentation or after)

 1 Packet or less

 

  • Additional yeasts can be added during secondary fermentation as well as primary (We do not currently have user actions for this so you be served a generic user action).

 

WATER

The water used during the brewing process is made up of the following types:

  • Kettle water
  • Pre-mix (inmash) water

The exact amounts for each of these types of water is calculated automatically based on the fermentables you include in your mash stage(s).

The water used must not contain

  • Chlorine
  • Antibiotics

The water used for brewing never comes in contact with the water that comes through the inlet at the back of the machine. As such, if you wish to treat the water you add into the kettle and the pre-mix to match a certain water profile, you can.

 

 Adjuncts and Fermentables

(Any adjuncts added during boiling must be inside of a hop bag)

 Type

 Form 

 When

 Amount

 Herbs

 Dried

 During the boil or fermentation

 10g per carousel compartment during boiling

 Spices

 Dried

 During the boil(unless in powder form) or fermentation 

 10g per carousel compartment during boiling 

 Sugars*

 Dried

 During the boil(unless in powder form) or fermentation

 10g per carousel compartment during boiling

 Fruits, flowers, peels, zests, and berries 

 Dried

 During the boil or fermentation

 10g per carousel compartment during boiling

*When adding sugar in the boil, it is best to place the sugar drop early on in the boil to prevent the sugar from melting and not dropping properly.

  • Large ingredients such as twigs or sticks can be used during boiling but are not supported during fermentation

Comments

1 comment

  • Vincenzo Lorenzo Grasso

    Hi,

    I was wondering how I can start brewing with my own recipe. How do I start on my iPhone.

    Thanks in advance

    Lorenzo

    0

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