How-To: Double Mashing for Volume

How to get most out of brewing with your Braumeister? Help others and share your tips/best practices.

How-To: Double Mashing for Volume

Unread postby niels » Wed Feb 25, 2015 9:38 am

This is a double mashing method that has been published by Grape and Grain (a reseller in Austrialia) on their Facebook page. The content is duplicated on this forum with their explicit permission. (Source: https://www.facebook.com/grainandgrape/ ... 794061247/)

The procedure is explained using a BM20, but it could easily be adapted for a BM50.

Introduction
In our never ending quest for more efficient wort kit production on our 500 litre Braumeisters we have come up with a method for dramatically improving the productivity of all Braumeisters. The secret is in the fact that the kettle on all Braumeisters is much larger than the nominal capacity. ie. the 20 litre Braumeister kettle is about 43 litres allowing a boil of almost 40 litres. The second amazing innovation is sparging. While as Speidel say, sparging is not essential, a large amount of high quality wort is trapped in the grain in the malt pipe if no sparge or minimal sparging is used. Sparging with 2.5 litre per Kg will liberate a phenomenal amount of wort. By using the double mash method and sparging effectively, you can achieve a much higher gravity and almost double the volume. The Braumeisters incredibly efficient recirculating mashing system does the rest of the work. All for about 2 hours more time.

double_mashing_01.jpg
1/ Begin with 2x 4 kg of grain

double_mashing_02.jpg
2/ Set the program for 1 hour mash - no mash out. Add water to top mark on central tie rod.

double_mashing_03.jpg
3/ Add the first lot of grain.

double_mashing_04.jpg
4/ Because we are sparging with a lot of water, a trivet is handy to leave space inside the Braumeister.

double_mashing_05.jpg
5/ After the mash, sparge with 10 litres of water.

double_mashing_06.jpg
6/ After the first sparge, tap off three litres to allow space for the second lot of grain. Keep that aside until the second sparge. Program the second mash and add a mash out if you like. We normally have a 5 minute mash out at 78 °C.

double_mashing_07.jpg
7/ While you wait for the Braumeister to do it’s thing you will have time to have a cup of coffee or homebrew.

double_mashing_08.jpg
8/ Mash in with the second lot of grain into the wort.

double_mashing_09.jpg
9/ At end of the second mash, lift the malt pipe and add the 3 litres of wort set aside from the first mash. Mash out then sparge with another 10 litres.

double_mashing_10.jpg
10/ Boil and add hops as required. The 20 litre Braumeister kettle is over 40 litres so will take the full volume.

double_mashing_11.jpg
11/ Chill or no chill.

double_mashing_12.jpg
Conclusion
This procedure has been developed to demonstrate the capacity and efficiency possibilities of the Braumeister.
Every recipe requires a different OG so variations to foundation water, sparge water and malt bill will be necessary to achieve this.
Like most systems, efficiency will drop as mash size increases. Expect about 82% for 2x 5 kg mashes.
Don’t forget to increase sparge volume if increasing the amount of grain used. 2.5 litres per kg.
Let us know if you have any queries or any great ideas or experiences..
Cheers!
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Re: How-To: Double Mashing for Volume

Unread postby Avispartner » Wed Feb 25, 2015 7:05 pm

Thanks for this, looks really interesting.

Would we actually chill the wort of the first mash before you run the second or do you start directly at those approx. 78°C after sparging? How would you program the second mash if started with hot wort?

Thanks for a little enlightenment :?
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Re: How-To: Double Mashing for Volume

Unread postby Luis Coentrao » Wed Feb 25, 2015 7:51 pm

Niels,

I've took a look to the volumes they suggest.

Start: 25 L (top mark of the rod)
1st sparge: 10 liters
1st grain absortion: minus 3 liters
Remove 3 liters.
------------------------ sub total 29 liters
2nd mash
2nd sparge: 10 liters
Add the previous 3 liters of wort
2nd grain absortion: minus 3 liters
------------------------ total 39 liters

Well, 39 liters pre-boil.
The aim here is to make more beer right? We are not talking about the "double mash for high gravity beer"?

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Re: How-To: Double Mashing for Volume

Unread postby niels » Thu Feb 26, 2015 6:58 am

Luis Coentrao wrote:Well, 39 liters pre-boil.
The aim here is to make more beer right? We are not talking about the "double mash for high gravity beer"?

You're right! I will change the topic title accordingly.

- Niels
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Re: How-To: Double Mashing for Volume

Unread postby Brambo » Thu Feb 26, 2015 8:49 pm

Nice! maybe i will give it a try some day.

But can a 20l braumeister boil 40l of wort?
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Re: How-To: Double Mashing for Volume

Unread postby Nesto » Fri Feb 27, 2015 2:13 am

Brambo wrote:Nice! maybe i will give it a try some day.

But can a 20l braumeister boil 40l of wort?

I think max volume is about 43l, so 39-40 liters can "theoretically" fit, but you'd have to make sure to use FermCap or something for foam control to avoid a boil over. I'm going to do a test someday soon for max volume boil, but if anyone else does, please make sure to post.
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Re: How-To: Double Mashing for Volume

Unread postby Brambo » Fri Feb 27, 2015 5:53 pm

Yes, but can the heating element boil 40l of wort?
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Re: How-To: Double Mashing for Volume

Unread postby stevodevo » Fri Feb 27, 2015 10:00 pm

I bought my BM from Grain & Grape and John was talking to me about this method when I was making payment over the phone. They're a really professional bunch of people, with at least one commercial brewer (of one of my favourite beers it so happens) on staff as far as I can tell. I reckon this method must work, for them to be recommending it, but it'll be interesting to hear how others go.

It's a valid question though, considering that many owners consider the boil for half that amount to be insufficient. By the way, G&G are located in one of the colder parts of Australia in case anyone was wondering about ambient temps. That said, they can and do get some very hot days through summer.
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Re: How-To: Double Mashing for Volume

Unread postby Nesto » Thu Mar 05, 2015 1:27 am

Nesto wrote:
Brambo wrote:Nice! maybe i will give it a try some day.

But can a 20l braumeister boil 40l of wort?

I think max volume is about 43l, so 39-40 liters can "theoretically" fit, but you'd have to make sure to use FermCap or something for foam control to avoid a boil over. I'm going to do a test someday soon for max volume boil, but if anyone else does, please make sure to post.

I did a calibration today on my BM20, here's the link. I think 39 liters would be risky.
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Re: How-To: Double Mashing for Volume

Unread postby BreadMurderer » Mon Nov 30, 2015 10:23 am

I'll definitely be trying this out when I eventually get my BM.

What I will say though is that you mention Grape & Grain in the first line of your post, that is actually a completely different home brew supply shop in Melbourne (same city as Grain & Grape). You might want to correct that wee mistake. ;-) I've been to G&G and it's a fantastic wee shop, loved having a few cheeky samples of their brews and having a look at the massive 500L BM system they have! :D
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Re: How-To: Double Mashing for Volume

Unread postby Rocksolid » Tue Apr 26, 2016 3:18 pm

So for a BM50 one could theoretically just double the volumes?
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Re: How-To: Double Mashing for Volume

Unread postby NatteOksel » Sat Sep 03, 2016 4:19 am

Rocksolid wrote:So for a BM50 one could theoretically just double the volumes?


I got 60 liters of fermentable wort from my BM 50 today at OG 1061. It needed careful watching during the initial boil, was touch and go for a foam over for a while :lol:
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Re: How-To: Double Mashing for Volume

Unread postby mashy » Sat Sep 03, 2016 5:44 am

I think the element will cope.

My question though....
Is this mash 4kg then ADD another 4kg ie total in pipe = 8kg.

I ask because I thought the max capacity for the pipe was 6kg?
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Re: How-To: Double Mashing for Volume

Unread postby Dicko » Sat Sep 03, 2016 6:03 am

mashy wrote:I think the element will cope.

My question though....
Is this mash 4kg then ADD another 4kg ie total in pipe = 8kg.

I ask because I thought the max capacity for the pipe was 6kg?


I have not done this...yet, myself, but I believe that you discard the first 4kg of grain and add the next 4kg along with the sparge instructions above.

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Re: How-To: Double Mashing for Volume

Unread postby NatteOksel » Sat Sep 03, 2016 6:11 am

mashy wrote:I think the element will cope.

My question though....
Is this mash 4kg then ADD another 4kg ie total in pipe = 8kg.

I ask because I thought the max capacity for the pipe was 6kg?


I was experimenting with the zero oxygen model, posted on here somewhere about that. So first I loaded up 5 kg in the 20l mash pipe, then cold sparged it, and followed with 11 kg in the 50l mash pipe. Worked really well at boosting volume and gravity.

I'm thinking about doing a winter ale soon, then I'll do 2x the 50l mash pipe.

I'm very pleased that in one brew day I can produce enough beer to fill 3 kegs :)
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