New Series 2 Mash & Boil With Pump
• Integral Pump makes it easy to recirculate your mash - just flip the switch
• New high flow basket increases flow 150% - helps eliminates stuck sparges
• Redesigned grain basket sits up high so you can easily see gallon markers
• New low density heating element helps prevent scorching
• New close range digital thermomstat holds the temperature precisely
• New vented lid is T500 distilling column ready
• Double walled for better efficency and safer handling
• Plugs into any 110 volt outlet
• Simple to use
• High quality components throughout for dependable operation
Do you want to get into mashing but want something simple? The Series 2 Brewer’s Edge® Mash & Boil makes it easy. No need for an outdoor burner, complicated brewing stand, or a 220 volt special circuit - it plugs into any 110 volt GFI household outlet. The Mash and Boil’s double wall stainless construction conserves heat to achieve a rolling boil with only 110 volts and 1600 watts, and its precise thermostat and internal sparging basket lets you mash and boil in the same vessel. Protected by U.S. patent D819,385 S.
A typical brew day begins with formulating your 5 gallon all grain recipe (8 to 16 pounds of crushed grain can be mashed), and then heating your strike water to 162° F, the preset heat temperature. After 40 minutes or so, your strike water is 162° F, and you mix your crushed grain into the sparging basket already inside the Mash and Boil.
Now install the recirculation arm with its Sparge Spreader attachment and turn on the pump to recirculate. The mash will cool to 152° or so, and then you set your thermostat to 152°, cover, and let mash for 1 hour. During this mash time you will need to separately heat 3 gallons of sparge water to 175° in a separate pot you provide. A thermometer hole is provided in the lid, in case you want to monitor the temperature of the top of the mash with any long probe analog or digital thermometer. If you want to do small 2½ gallon batches using less than 8 pounds of malt, our optional Small Batch Adapter (item J11) is available.
After one hour, lift the sparging bucket and lock on its included legs, and let the malt sugar drip into your Mash & Boil, which has now became a boiling pot. Turn the thermostat up to 218° F. and give it about 40 minutes to heat to a boil. During this time, ladle a half gallon or so of hot sparge water at a time into the top of the sparging basket until you get to 5½ gallons. This is easy as the Series 2 features a new grain basket that sits above the rim, making it easy to see the gallon markers.
Then remove the grain basket, and when the boil begins, add your hops as per your recipe. Boil for 1 hour, and then cool with a suitable wort chiller (not included, our item E81 or X59 works well as does any immersion chiller that is up to 11" in diameter). Or use the stainless valve with ½” hose barb to run the wort through your external chiller.
The Mash & Boil features an adjustable thermostat with a range of 45° F. to 218° F. (switchable to centigrade). It also features a delayed start timer, so you can program the Mash and Boil to turn on up to 23 hours after setting. For example, load it with strike water, and have it set to be hot when you come home from work to save time. The vented lid features a removeable handle to convert to a sealed distilling lid with your T500 compatible distilling column.
Intended for 5 gallon batches, maximum capacity is 7½ gallons. 28” tall closed, 40” tall with basket, 14” wide. A 5' power cord is included.
Click HERE to download the Mash & Boil Series 2 instruction manual.
Note: The vented lid should not be clamped while brewing, and should be off when boiling. Only clamp the lid when distilling to avoid steam burns.