I have been using a Braumeister 20 litre for around 6 months and have been experimenting with its settings and with the setup in beersmith. I must say that the beer I have brewed has been excellent but I would like to use the braumeister more skillfully.
I have set up my equipment in beersmith as below:
Batch Size: 20.00 L
Mash Volume: 29.00 L
Boil Volume: 22.53 L
Mash Tun Weight: 14.00 kg
Evaporation Rate: 7.00 % Mash Tun Specific Heat : 0.120 cal/g-deg C
Boil Time: 60.0 Mash Tun Deadspace: 0.00 L
Top-up for Boiler: 0.00 L Equip Hop Utilization: 100.00 %
Losses to Trub/Chiller: 0.75 L Cooling Loss (%): 1.00
Top up water for Fermenter: 0.00 L
I seem to get something like 70% brewhouse efficiency whether I use a short or long mashing profile. I have experimented a little with mashing profiles and found that a balanced and good profile is below:
Grain Weight Basis: 5.50 kg
Grain Temperature: 20.0 C
Tun Temperature: 20.0
Batch Sparge: No
Batch Sparge Percent: 0.00
Sparge Temperature: 75.6 C
PH: 5.4
Mash Steps Name Description Step Temp Step Time
add malt pipe Add 25.00 L of water and heat to 40.0 C over 20 min 40.0 C 0 min
Protein Mode Heat to 50.0 C over 5 min 50.0 C 30 min
Maltose mode Heat to 62.0 C over 5 min 62.0 C 30 min
Saccharification 1 Heat to 67.0 C over 5 min 67.0 C 30 min
Saccharification 2 Heat to 71.0 C over 5 min 71.0 C 30 min
Mash Out Heat to 78.0 C over 5 min 78.0 C 10
The Braumeister is such a powerful and flexible tool and I would like to see more advice on how to use its possibilities. I am sure that there are a lot of Braumeister users out there who have specialty mashing profiles and it would be nice to have a library of profiles which could do light body, heavy body, wheat beers etc.
Any tips you can post would be appreciated.