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Old 11-20-2013, 02:28 AM   #1
tommy24a
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Default HLT Options?

What are some of you guys/gals using as a HLT? I am putting together a 3 tier gravity system. I have the cooler (48 quart with manifold) and a 15gal brew SS pot. I only have for now one burner. I seen some people use a cooler as a HLT. Just need some ideas. Thanks!

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Old 11-20-2013, 02:42 AM   #2
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I use 10 gal ss pot from the extract days. Just barely big enough.

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Old 11-20-2013, 04:17 PM   #3
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Use your current brew pot for the HLT, get another burner and a 20 gal brew pot.

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Old 11-20-2013, 05:43 PM   #4
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Quote:
Originally Posted by tommy24a View Post
I only have for now one burner.
Since you only have one burner, you can use your BK as the HLT, then use it as the BK...this by BobbyM explains it here...
http://www.suebob.com/brew/Bobby_Mallgrainprimer.pdf

The Single Kettle/Burner Method with a simple picnic cooler MLT:
1. First you're going to figure out based on your grain bill, how much water you'll need to make the
ratio 1.25qts/lb. Example, if you have 12lb of grain 12 x 1.25 = 15 quarts or 3.75 gallons of
"STRIKE" water.
2. Heat strike water in your kettle to ABOUT 185F and dump it into your cooler, then close the lid.
Wow, doesn't that seem a bit hot? Your cooler is going to absorb quite a bit of heat in the first 5
minutes. Leave it alone with the cover closed to let it warm up. After 5 minutes, open it up and
stir the water, then test the temp. You're going to want it to cool to about 168F. Remember,
software will help you figure out exactly what temp to use. Once you reach your ideal strike
temp, dough in (mix the crushed grains in thoroughly) then close the lid.
3. After 5 minutes, open the cooler, stir once more and check the temperature in various places.
Again, you want it to settle to ABOUT 152F. If it's a degree or two high or low, it's OK. If it's off
by more, you might want to compensate with a little cold or boiling water. Once you're satisfied,
close the lid and wait 60 minutes.
4. After about 20 minutes, you'll want to start heating your sparge water in the kettle. You'll need
ABOUT the same volume as your intended finished batch. If it's a 5 gallon batch, heat up 5
gallons of sparge water to 180F.
5. After the full 60 minute mash, open the drain valve on the MLT and collect 2 quarts of wort into a
pitcher. Carefully return this back on top of the mash (this is vorlaufing), then drain the entire
MLT into a bucket. If the bucket has graduation marks, take note how much wort you collected.
You're going to find that you lost a good percentage of liquid to grain absorption. In our example,
it's likely that you only got out 2.5 gallons from the 3.75 strike volume. Here's where you have to
decide ultimately how much wort you want in the kettle to start with. You will boil off about 1.25
gallons in 60 minutes of vigorous boil so you'll want at least 6.5gallons to start with. To figure out
how much to sparge with, take this pre boil figure (6.5) and subtract it from how much wort you
collected out of the MLT for first runnings (say 2.5). This leaves you with 4 gallons. This is exactly
how much you'll need to sparge with.
6. Assuming you got the sparge water up to 180F, pour about HALF of the required sparge volume
into the MLT (in the example it will be 2 gallons. Stir it well for a couple minutes, vorlauf 2 quarts
again, then collect it in the same bucket the first runnings are in.
7. Repeat step 6 again with the remaining sparge volume. At this point, you should have about 6.25
gallons in the bucket. You can also split this amount between two buckets to make handling them
easier.
8. Remove any excess water from the kettle and carefully transfer all your wort from the buckets
into the kettle. Stir this wort up and draw off a bit to measure your pre-boil gravity and take note
of it. You'll also need an accurate measurement of how much volume you collected. Once you
have these two numbers you can figure out your mash/lauter efficiency as explained earlier on
this page.
9. Proceed as you normally would for an extract batch. You've just made y
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Old 11-20-2013, 06:50 PM   #5
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Thanks Guys...great info!

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Old 11-20-2013, 08:29 PM   #6
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Bottling bucket FTW!

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Old 11-20-2013, 08:42 PM   #7
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The only thing I don't like about the single kettle/burner system is collecting the runnings in something that allows it to rapidly cool (a plastic bucket for example). A 152 mash will drop into the mid-140s pretty quickly.

My suggestions if you use this method would be:
1. Batch sparge as fast as you can. I was running a 1/4" ID line in my cooler MLT and it took forever. That meant that the first, second runnings were just sitting around and cooling, meaning a super fermentable wort...which is OK for IPA, etc, not so good for the maltier styles. I now have a larger tube for a faster drain. I hope it helps...

2.Utilize a mash-out to denature the enzymes, then your wort runnings can sit in a bucket and not continue to convert.

I now utilize two pots and collect my runnings right into the BK for the sole reason of heating it right from the start.

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Old 11-25-2013, 07:51 PM   #8
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I'm a big fan of the cooler HLT (rather than any sort of bucket methods). You can drain the mash straight into the kettle and start it boiling right away.

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