BrewEasy™ Compact Tri-Clamp V1
© Blichmann Engineering, LLC 2021
For replacement parts, visit: blichmannengineering.com/genuine-replacement-parts
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Tips for success:
• Do not skip the pH measurements! If your mash is much above the recommended pH you risk astringency in your
beer among other detrimental changes. Adding water salts and acid may be necessary to achieve proper pH in
any all-grain brewing system.
• During dough-in, an occasional gentle stirring will break up any clumps and release air pockets. The dough-in
process is vital for problem free recirculation.
• Let the grain sit (dough-in) for about 10 min to absorb the liquor and for the air to purge out of the grain.
• Consult the two recommended books, How to Brew and Water by John Palmer and Colin Kaminski (published by
the Brewers Association) to learn how to properly adjust your mash pH and to educate yourself on good brewing
practices.
• Measure the specific gravity periodically. The SG of the mash is the same as the pre-boil wort SG. Make adjust-
ments to your wort such as adding malt extract, water, or mashing longer to achieve the desired SG of the pre-boil
wort
Tip:
As with any new system it will take a few batches to dial in your efficiency and water usage requirements. Always
make careful notes, and closely follow recommendations found in this manual. If you are new to all grain brewing we
suggest reading John Palmer’s book “
How to Brew”
, published by the Brewers Association before your first batch. This
manual is not intended to be a complete all-grain brewing text.
IMPORTANT:
The quality of your finished beer will be directly related to the quality of your brewing water. If you have
especially hard water in your area, it is strongly recommended that you dilute your tap water with distilled or reverse
osmosis water or build your brewing water from scratch. For optimum results, the mash pH must fall within a range
of 5.2 – 5.6 at room temperature. Additionally, a minimum of 100 ppm of Ca is required. For more information, further
reading is recommended, specifically John Palmer & Colin Kaminski’s book “
Water
”, published by the Brewers
Association.
IMPORTANT:
We highly recommend the purchase of a digital pH meter for monitoring pH. Test strips, while
inexpensive, do not provide adequate precision for brewing. Despite many pH meters being automatic temperature
correcting, pH levels change with temperature. If you are reading the meter at mash temperatures, the range for mash
pH is between 5.1 and 5.4 pH. This will result in a room temperature pH at the recommended range of 5.2-5.6 pH.
Cleaning Procedures
Cleaning of the BrewEasy™ Compact system is very straight-forward. Clean any components that will contact the
liquid, wort, or other brewing ingredients with a mild detergent (non- chlorine) or Powdered Brewery Wash (PBW)
before your first use and after every subsequent use. Soak the hoses in a PBW solution, rinse with hot tap water and
soak in a non-chlorine sanitizer.
