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psehorne · 11-11-2012, 10:29 AM

Quote:

Originally Posted by psehorne

My 20L shipped today!!!

My 29L has made it as far as Memphis!

bcryan · 11-11-2012, 04:04 PM

Anyone have any experience with the 200 or 500 liter braumeister??

**Obliviousbrew** · 11-11-2012, 04:23 PM

Quote:

Originally Posted by bcryan

Anyone have any experience with the 200 or 500 liter braumeister??

There is a 500l unit??? I´ve seen the 200l work but it´s the first time that I even hearabout a 500l unit

bcryan · 11-11-2012, 04:25 PM

http://www.homebrew-supplies.ca/viartshop/product_details.php?category_id=251&item_id=2958

**Obliviousbrew** · 11-11-2012, 04:40 PM

Wow. I guess those have to be custom made cause I can´t see it in speidel website. Anyway I´ve seen the 200l work and it´s fine. I don´t know about anything about the 500l, search trough this thread there was a couple of post from a guy with a micro that own the 200l, PM him, don´t know if his active but it worth a try.

brewbush · 11-12-2012, 04:46 AM

I am going to do a bourbon imperial porter and was trying to tweak the ingredients to fit a grain bill in the unit. I do not want to do any double mash, just substitute DME for 2 row. How does this look? This is based off of Denny Conn's recipe.

5lbs pale malt
3lbs DME
2.5lbs munich
1.5 lbs brown
1lb 120L crystal
0.5lb 40L crystal
0.5lbs chocolate.

Total grain weight is 11lbs

I was planning on adding DME with 20-30 min left in the boil.

Should I stick with this or go a bit lower lbs with the 2 row and increase the DME addition?

Thanks

**Obliviousbrew** · 11-12-2012, 05:12 AM

You can actually fit more malt in there I don´t know about the 20l unit but with the 50l ans short malt pipe I´ve used alomost 7 kilos of malt. What is you desire OG?

brewbush · 11-12-2012, 05:21 AM

OG should be right around 1.076.
I only have the 20L BM, so the amount of grain is tight.

**Obliviousbrew** · 11-12-2012, 05:23 AM

Maybe some other 20l user can chip in but I´ve done 1.076 brew with no added DME or double mash and a boil time of 90 minutes.

**dinnerstick** · 11-12-2012, 06:03 AM

i agree, from my experience you can get 7kg in the 20L and get into the 1.070's pretty easily, even with a 60 minute boil, if you are a bit careful with the mash. that said, i am not at all against using a bit of DME to boost gravity a bit or fine tune a batch, it's a useful tool in the toolbox, i get upset when people berate its use! but i wouldn't be afraid to go higher on the base malt and cut down the dme if i were you; 6kg is easy to mash (your 11 lbs grain bill = 5 kg). i have had a couple batches with >7kg grain bills get a bit stuck so i am a little cautious now when i load it up, but i have been having great results lately, with efficiency around 73-75%. i now always open the machine and stir the mash a few times at pump breaks, and sometimes can see that it's getting a bit glumpy or starting to channel, especially when i use a lot of wheat or oats. don't be afraid of a longer mash, i sometimes do a 90 minute rest at sacc temp, and i generally don't add specialty grains until the end of the mash (15-20 minutes left at sacc temp), save the space at the beginning for stuff that needs to be mashed. check the temp at the top of the malt tube often, especially just after temp changes, to make sure there is good flow through the grain; if the wort isn't circulating well you will have warmer wort outside the tube and cooler wort inside, of course a few degrees difference is expected, but if this happens it's time to give it a good stir.