Currently everything is setup in the garage. I still do
the starters in the kitchen but everything else is done here.
Here's my first setup with 5 gal HLT before I added the
brass valves.
Mash/Lauter Tun
The Mash/Lauter Tun is used to mash (convert starches
to sugars) and lauter (rinse or extract the sugars from the grain). This one was
made from a 10 gallon igloo cooler.
10 Gallon Cooler cost $43, digital thermometer $10, brass valve and fittings $10 and sight glass parts $4.
Adding The Stirrer
The hinged door gives access to add grains and peak inside. The motor
used is the same type used on my grain mill. It's a 24VDC geared radar
motor. Running it at 12 VDC achieves 60 RPM.
Flat aluminum bar is bolted through the sides of the cooler and helps
anchor the shaft. I originally had a Phils Phalse Bottom but built this
one for $5. The SS mesh was cut off the type hoses made for toilets and
dishwashers then clamped onto a copper T with SS hose clamps.
The flat bar also provides a shelf for my old false bottom. I added
this as a barrier to help maintain the filter bed around the SS mesh when I'm re-circulating wort
and stirring the mash at the same time.
The original design had 4 blades along the shaft. I discovered this
to be way overkill. The whole mash in one big mass would move around the
TUN at 60 RPM. After removing 3 of the blades the mash is now actually
"stirred".
Motor was free, aluminum and hardware $6.
Added The Internal Heating Element 2-21-04
After adding the stirrer I realized it would be much more efficient to use
direct heat than the heat exchanger. It would also eliminate the
need for recirculation to change the mash temp. In theory the desired
temperature could be reached much faster and more evenly throughout the
mash. Also with the stirrer going scorching would not be a
problem.
On 2-21-2004 I added a 2000 watt 120VAC element to the TUN and brewed a
batch a couple of days later. I saw no signs of scorching and the wort
tasted great. It raised the temp of my mash from 150º to 156º in
less than 4 minutes. I achieved a 170º mashout in ~6 minutes
Since this is no longer a HERMS I now have to find a new name for this type
of brewery. See the IHOP tab for details.
