Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high percentage of sugar recovery (75-90%) is called 'high mash efficiency'. A low percentage (60-75%) is called 'low mash efficiency'. Since the amount of sugar in the water correlates quite closely to the amount of alcohol you will have in the beer, it is important to understand mash efficiency in order to produce consistent results.
This video describes the BREWHA wall-mount brewery power controller's features and goes into detail on how to use the programmable touchscreen. The controller is contained in a splash-proof enclosure and comes with a powerful touch screen controller that can regulate all aspects of the brew as well as store brewing programs.
This video describes how to assemble a grist/malt roller mill for a microbrewery or brewpub. Starting with a Crankandstein 328G eight inch, three roller, fully geared mill, instructions are then given on how to connect a speed reducer and electric motor, and mount the assembly on a table for safe operation.
The below image is a high definition picture of the image shown on this page of the BREWHA website. It shows a good crush size that removes the grain husk while leaving it intact, and cracks the grain open without pulverizing it. This crush was obtained with a single pass through a 0.04"/1mm roller gap on a three roller mill.
During the mash, enzymes attack complex carbohydrates in the grain and break them up into more simple sugars that yeast can digest. If all (or most) of the available complex carbohydrates are modified by the enzymes and extracted in the wort, a 'high efficiency' is achieved. If much of the total available carbohydrates remain in the grain and...
While not absolutely necessary, some brewers prefer to rinse or 'sparge' their grain at the end of the mash period to recover as much sugar as possible. While cold water can be used, it is generally recommended to use hot water at 75°C/167°F as sugars will be recovered more readily and the grain bed kept more fluid, allowing easier...
Not long ago Dave Miller sent me a link to an article he wrote on vorlauf and lautering that has really helped with questions around increasing lauter rates and preventing stuck mashes. In his article he states that most people lauter (and vorlauf) too fast and while there are many possible causes, the major culprit...
During the process of mashing when making beer, enzymes (e.g. proteins) 'cut' long-chain, complex sugars/carbohydrates (e.g. starches) into smaller sugars that yeast can digest to produce carbon dioxide and alcohol. In order to faciliate the best enzyme-carbohydrate interaction in the grain bed leading to highest saccharification (sugar conversion) and mash efficiency, it is important to keep the grain bed fluid and...
This video describes an easy, economical and fun way to lift the Mash Colander out of the 3-in-1. It is particularly helpful for brewers who are brewing alone with the Medium and Large BIAC. A picture is also featured, showing one customer's garage setup for lifting the Large Mash Colander and removing spent grain.
In the BIAC method of brewing, after mashing, the Mash Colander is lifted out of the 3-in-1 in order to complete vorlauf (clear any sediment out of the wort by pumping it out the bottom of the fermenter and back through the grain bed) and lauter (separte the wort from the grain and drain all the wort in to the 3-in-1 for boiling). Learn how to easily lift the Mash Colander.
Melting a heating element by dry-firing is not a pleasant experience, not to mention it could ruin a batch, so here are a few suggestions on how to avoid this in the BIAC3-in-1 (also applies to other vessels that use the heating element).
In the BIAC, wort from the Mash Colander drains into the 3-in-1, and the Chugger pump pulls this wort out the bottom of the 3-in-1 and returns it...
This is the second video of a three part mini series on learning how to brew beer. In this video you will learn how to increase or improve mash efficiency and mash grain using the BREWHA Mash Tun's built-in RIMS system. This video series uses a three vessel system included the BREWHA Mash Tun, Hot Liquor Kettle and 3-in-1.
In this video you'll learn how to produce sparge water for rinsing grain to improve mash efficiency. You'll also learn how to precisely and safely control your mash temperature with just one heating element through use of the HERMS system in the BREWHA Hot Liquor Tank.
Quite possibly the world's most satisfying mash tun Easy addition of an electric element for internal heating in a RIMS (Recirculating Infusion Mash System) will give you the quality and precision control you need for high mash efficiency and perfectly consistent mashing batch after batch . . . after batch.
The BREWHA Mash Tun has been designed with increased space under the screen in order to include an element to provide precise temperature control for best mash efficiency and quality. Although its technically not
