It's been a while since we had some Live Brewing Action on the blog, so here's a wee video of Mashing. This is the beginning of a brew of Lia Fail and it's where the crushed malted barley or grist is mixed with hot water or liquor as we like to call it. This happens inside the Mash Tun and it allows the starch in the grist to dissolve quickly into the liquor and lets the enzymes in the malt convert the starch into liquid sugars which we call wort.
This wort is drained off the grain husks and pumped to the brew kettle - as seen in Live Brewing Action #1. It's quite hot in the mash tun because the liquor temperature is around 72 C and the 'Goods' as we call the porridge-like mash end up at around 66 - 68 C depending on the brew.
I'll cover the rest of the brewing process in later blogs but in the meantime it's time to 'Set Taps' or in other words open up the valves at the bottom of the mash tun to let the wort start flowing out to the kettle!
Slainte, Ken
Is the noise hot water still rushing into the tun?
ReplyDeleteHey Barm, was just reading your blog about whitbread. The noise is the hot liquor rushing into the mash mixer - the flowrate is 100litres a minute, and it make that high-pitched whine as the liquor is jetted onto the malt falling down into the mash tun. Takes about 20 mins to mash in 750kg malt and 2200 litre liquor. hen we have a 30 min stand before starting to recirculate the very cloudy and grainy first worts back over the mash for about 20 mins till they become bright before then running the wort off to the copper.As you can see in th vid, the steam always gets to the lens....
ReplyDeletebtw, the Beata beer was ace. excellent work! ken
http://brewersguild.org.nz/news/2010/looking-for-brewdog-part-three
ReplyDeleteHey,
This has a wee bit on your beers. Thought you might be interested.
Andrew