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The phases are displayed as HEAT (preheating), MASH (mashing), LAUTER (lauthering) and BOIL
(boiling) in the brew controller display. Each phase has three parameters that can be changed:
a.
Heating power, in percent %
b.
Target temperature (°C and °F)
c.
Time (M)
The brew controller has been pre-programmed with parameter values that is suitable for brewing using a
single step mashing at 65°C or 149°F, with the malt basket equipment setup. Each of the three phases
have been set up with a duration of 60 minutes. This will be suitable for most beer recipes where modern,
well modified malts are used.
The brew controller parameter can be changed, allowing you to set different values of your choice, and
according to the recipe. How to change the parameters is described later in this user manual.
If you want a protein rest at around 45°C/113°F, it is possible for you to set. Starch conversion in the mash
occurs between 55°C/131°F and 71°C/159.8°F. For most home brewers, single step mashing should be
performed in the temperature range between about 63°C (more fermentable sugar, resulting in a dryer
beer with a thinner body) and 68°C/154.4°F (less fermentable sugar, resulting in more residual sugar and
more body of the beer). The mashing temperature will normally be described in the beer recipe.
Some brewers may want to do multi step mashing (mashing using several different temperature and
steps). This is possible to achieve too, it can have 5 steps mashing at most.
