Which Ingredients Can I Use?Updated a month ago
Malt Bill
When grinding your own malt, we recommend the standard dry basis coarse grind (DBCG), which can be achieved with a gap setting between 0.039 and 0.027 inch
The total malt bill per mash must be between 42-81 oz (1200 g and 2300 g) adjuncts and fermentable (including untable).
| Type of Grain | Crushed | Crush Size | % of Malt Bill |
|---|---|---|---|
| Pilsner Malt | Yes | DBCG(0.027 -0.039) | 0-100% |
| Pale Ale Malt | Yes | DBCG(0.027 -0.039) | 0-100% |
| Maris Otter Malt | Yes | DBCG(0.027 -0.039) | 0-100% |
| Wheat Malt | Yes | DBCG(0.027 -0.039) | 0-50% |
| Specialty Malts | Yes | DBCG(0.027 -0.039) | 0-10% (for each type) |
| Flaked Malts | No | N/A | 0-10% |
| Sugars | N/A | N/A | 0-10%* |
*For maximum sugar, add up to 10% sugars to the malt and include up to 240g of candy sugar during the boil.
Hops
| Hops/Sugars | Type of Ingredient | Weight per Compartment | Total Allowed Weight |
|---|---|---|---|
| Hop (Pellet) | Hop | 0.4 oz (12g) | 2.11 oz (60g) |
| Candy Sugar | Sugar | 1.4 oz (40g) | 8.4 oz (240g) |
- Dry hopping can be done at any time during fermentation.
- Up to 2.1 oz can be added throughout fermentation.
- Could you perform an extra trub removal for every 0.3 oz added?
Yeast
Dry hopping can be done at any time during fermentation. Up to 2.1 oz (60 g) can be added throughout fermentation. An extra trub removal must be performed for every 0.3 oz (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. Additional yeasts can be added during secondary as well as primary fermentation.
| Yeast | Form | Amount |
|---|---|---|
| Dry Yeast | Packet | 1 Packet or less (11.5g) |
| Cultivated/Liquid Yeast | Packet | 1 Packet or less (125ml) |
| Lactobacillus Brevis before primary | Packet | 1 Packet or less |
| Brettanomyces (during secondary fermentation or after) | Packet | 1 Packet or less |
- Additional yeasts can be added during secondary fermentation.
Water
- The water used during brewing is automatically calculated based on fermentables and must not contain chlorine or antibiotics. Kettle water and pre-mix water are used, and their amounts are calculated automatically.
- The water used for brewing must not contain Chlorine or 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 Smart Keg and the pre-mix (moisturizing the malt) 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 | 0.3 oz (10g) per carousel compartment during boiling |
| Spices | Dried | During the boil (unless in powder form) or fermentation | 0.3 oz (10g) per carousel compartment during boiling |
| Sugars | Dried | During the boil (unless in powder form) or fermentation | 0.3 oz (10g) per carousel compartment during boiling |
| Fruits, Flowers, Peels, Zests, Berries | Dried | During the boil or fermentation | 0.3 oz (10g) per carousel compartment during boiling |
- When adding sugar in the boil, place it early on to prevent melting issues.
- Large ingredients like twigs or sticks are supported during boiling but not fermentation.
Trouble Ingredients
- Wet Hops (whole leaf)
- Rice Hulls
- Liquid Extract
- Whirlfloc Tablets
- Irish Moss
By adhering to these ingredient guidelines, you'll unlock the full potential of your MiniBrew and craft exceptional brews with ease. Happy brewing!
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