12
Single–Tier Manual
•
MoreBeer.com
•
1–800–600–0033
Single–Tier Manual
•
MoreBeer.com
•
1–800–600–0033
as it will instantly get turned on and run dry (which is bad!). Everything on the mash tun should be setup the
same as the hot liquor tank, other than the temperature set point (set this to whatever you’d like to mash at).
Once we’ve gotten the mash tun to the desired “strike temperature” (the temperature that the grain will strike
the water while doughing-in), it’s time to dump and stir the grain into the mash tun. Start pouring the grain
into the mash tun distributing it as evenly as possible and stirring constantly using a mash paddle. This is done
to help prevent dough balls and clots that will reduce efficiency, and possibly contribute to a stuck sparge.
With all of the grain into the mash tun, double check the temperature to make sure it’s where you want it, and
install the stainless steel sparge assembly. After the sparge arm is installed, plug the float switch into the control
panel. At this point in time, we’ll want to start our timer for one hour, or however long you’ll be mashing for,
and connect the appropriate tubing.
The Flow of the Tubing
Re-Circulating the Mash:
From the mash tun’s ball valve, we’ll run the longest length of tubing down to the March Pump inlet. Run one
of the other tubing lengths with (2) quick disconnect fittings from the pump outlet to the heat exchanger inlet,
and the other one of those tubing lengths from the outlet of the heat exchanger to the inlet of your sparge arm
assembly. You’re now ready to re-circulate your mash! Meanwhile, the hot liquor tank will soon be getting
close to our target temperature, but will turn off automatically once the set point has been reached. During
the mashing process, we’ll want to have the pump plugged into the “PUMP” outlet, and have the dial on the
right of the control panel switched to “Temp. Switch”.
