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.

1/ Begin with 2x 4 kg of grain

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

3/ Add the first lot of grain.

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

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

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.

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

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

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.

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

11/ Chill or no chill.

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!