5
Anvil Brewing Foundry
™
- V4
©Anvil Brewing Equipment 2019 | www.anvilbrewing.com
Grains (lbs) Water (gal)
120V
Water (gal)
240V
Strike Water
Temp*
4.0
3.8
4.3
156
4.5
3.8
4.3
156
5.0
3.9
4.4
157
5.5
4.0
4.5
157
6.0
4.0
4.5
158
6.5
4.1
4.6
158
7.0
4.2
4.7
158
7.5
4.2
4.7
159
8.0
4.3
4.8
159
2.5 Gallon Batch No-Sparge
Grains (lbs) Water (gal)
120V
Water (gal)
240V
Strike Water
Temp*
8
6.9
7.4
156
9
7.0
7.5
157
10
7.1
7.6
157
11
7.2
7.7
158
12
7.3
7.8
158
13
7.4
7.9
159
14
7.5
8.0
159
15
7.7
8.1
159
16
7.8
8.2
160
5 Gallon Batch No-Sparge
The chart assumes the target temperature is 152°F. Adjust as required for your recipe. After boil, volumes should be 2.75
and 5.5 gallons to compensate for losses during brew day.
*Based on 60 minute boil.
*Based on 60 minute boil.
This is an estimated temperature that your strike water shall be to obtain a target mash temp of 152°F. Adding grain to hot
water lowers the temperature of the mash. That drop in temperature is determined by a few factors and the chart assumes
the grain is at room temperature and your target mash temperature is 152°F. You should measure the mash temperature
with a hand held thermometer and make adjustments for the next time you heat your strike water. Don’t be concerned if your
temperature is off by a few degrees. The temperature will settle in after a few minutes.
Before adding the grain or before
“doughing-in”, re-set the set point to your target mash temperature and then pour the grain into the malt basket
while stirring to avoid dough balls. If you see dough balls, break them up with a spoon or mash paddle.
Set a timer;
this is the beginning of the mash. Most mashes are one hour in length, but follow your recipe if it recommends a different
time. At the end of the mash, ensure the basket support ring is secure on the upper lip of the Foundry™. Carefully raise the
mash basket to the ring and let it set to drain.
Warning: Be careful not to dislodge the support ring while lifting the basket.
Sparge Method
The Foundry™’s versatility allows for the grain to be rinsed with hot water after the mash has ended. Because some of the
brewing water is heated in a separate vessel, less strike water is required. Use the chart below to determine how much water
is needed during the mash. You will need one gallon of water (Hot Liquor) to sparge. Heat the sparge water in a separate
vessel to approximately 175°F. This can be done on a stove for about 20 minutes. At the end of the mash, ensure the basket
support ring is secure on the upper lip of the Foundry™.
Caution: Carefully, raise the mash basket to the ring and let it set to drain. Be careful not to dislodge the support
ring while lifting the mash basket. Don’t bump the mash basket. Rotate the basket roughly 45° to rest on the basket
support. While the wort is draining, gently pour the sparge water onto the top of the grain in the malt basket to rinse
the wort out of the grain.
Grain (lbs)
Strike Water
(gal) 120V
Strike Water
(gal) 240V
Total Water
120V
Total Water
240V
Strike Water
Temp °F
4
2.8
3.3
3.8
4.3
157
4.5
2.8
3.3
3.8
4.3
158
5
2.9
3.4
3.9
4.4
158
5.5
3.0
3.5
4.0
4.5
159
6
3.0
3.5
4.0
4.5
159
6.5
3.1
3.6
4.1
4.6
160
7
3.2
3.7
4.2
4.7
160
7.5
3.2
3.7
4.2
4.7
160
8
3.3
3.8
4.3
4.8
161
2.5 Gallon Batch “Sparge” Method
The above chart requires 1 gallon of sparge water.
