subject for more details.
3. Vorlauf: 10–20 minutes
If water wasn’t recirculated during the
mash, it should be at the end of the
mash period. The grain inside the Mash
Colander forms a filter that captures
small grain particles as wort passes
down through the grain bed in a process
called ‘vorlauf’. Minimizing the amount
of grain in your boil will help your beer
taste better. The pump inlet hose can be connected to the bottom port on the
fermenter (or to the side port on the cone if grain at the bottom is plugging the
pump—in which case the grain at the bottom can be transported manually back
up) and the return hose connected to the Mash Colander. Flow rates should be
close to that listed in Table D of this section, to help avoid the risk of a stuck mash
and damaging the element. Wort should be recirculated until it clears up.
4. Lautering and Heatup: 30–60 minutes
When mashing is complete, the Mash Colander is lifted out (using an overhead
hoist is desirable, as it is possible to raise the Colander slowly to allow for more
gradual separation of grain and wort) . The wort drains from the grain (out
through the false bottom of the Mash Colander) in a process called ‘lautering’.
‘Sparge’ water can be added to rinse the grain and increase boil volume. Fresh
water for sparging can be added as the wort level drops, maintaining a ~2cm/1”
layer of water on top of the grain bed. It is generally recommended that sparge
water be 75°C/167°F to increase the ‘fluidity’ of the grain and wash out the sugar
more readily; however, cooler water can be used. Sparge water (pre-heated) can
be measured using the Flow Meter (shown above), and if the heating jacket is
thoroughly cleaned out, it can be used to heat the sparge water (the following
article has more on this: https://brewhaequipment.com/blogs/howtobrewbeer/
best-practice-for-sparging-with-the-biac). At this point the Heating Element is
gradually turned up to 100% to heat the wort up to boiling. (The plug from the
Tabletop Power Controller that activates the contactor to let power through
to the element can be unplugged from the ETC and plugged directly into a live
receptacle such as a wall socket, or the ETC heating set point ‘HSP’ can be turned
up above 100°C/212°F and the power to the element controlled completely by the
50
Caution: to prevent a potentially dangerous boil
over of wort, do not leave the boil unattended.
BIAC User Manual Brewing
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Figure 57
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