BrewEasy™ Compact Tri-Clamp V1
© Blichmann Engineering, LLC 2021
For replacement parts, visit: blichmannengineering.com/genuine-replacement-parts
6
Operation:
Prep and Adding Water
Clean all equipment as recommended in the cleaning section, fill with the desired amount of water, make any water
mineral additions as needed, and heat to the desired strikewater temperature. Free online calculators or brewing soft-
ware such as BeerSmith2™ will help to calculate these water volumes based on mash parameters such as grain absorp-
tion, boil off, wort lost in your lines, and other downstream losses including shrinkage from cooling.
Note:
After adding water, be sure to check for any leaks in the system and check that the pump is functioning
properly.
Dough-In
After the brewing water has reached the desired strike temperature, reset the set temperature on the
BrewCommander™ to the desired mash temperature. With the grain basket already in the kettle, add the grains into
the basket. Slowly stir in the crushed grains being certain to break up any and all clumps (dough balls). After the entire
grain bill has been added to the grain basket, plug in the sparge tube arm if using the optional recirculation kit, and
allow a minimum of 10 minutes for air entrained in the grist to escape before recirculating.
Mashing (Optional with Recirculation Kit)
After dough-in and waiting the recommended 10 minutes, turn the pump on and allow the BrewEasy™ to continuous-
ly recirculate the wort for the duration of the mashing period. Set the flow of the pump to 0.75 gallons per minute and
monitor this flow by checking the flow meter throughout the mash.
If desired, after starch conversion, you can heat the mash to the desired mash-out temperature using the same
method described in the Mashing section of this manual. Allow the mash to rest at the mash-out temperature for an
adequate amount of time to stop enzymatic activity. Generally, a minimum of ten minutes for the mash-out is required
to denature saccharification enzymes.
After the completion of the mash, shut off the pump and remove the sparge tube arm from the kettle. Then, lift the
basket out and allow it to drip drain by mounting it on the lip of the kettle using the side catches on the basket. You
may begin heating the wort to a boil as soon as the grain basket is pulled out.
Optional Sparge
At this point, to achieve a better mash efficiency, a sparge can be done by dumping hot sparge water over the grain in
the basket to rinse the grains and extract any remining sugars present on the grains.
Boil
Once the draining of the wort from the basket has slowed to a light drip, you can remove the basket from the edge of
the kettle and dispose of the grains in a careful manner as to not get burnt from the still very hot basket and grain.
Proceed with your typical boil process by adding hops and other boil ingredients as required. Chill and transfer to your
sanitized fermentor after the boil is complete.
