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I have brewed similar recipes without the rice hulls, but with a recirculating system like the Braumeister using them improves flow through the grainbed and puts less pressure on the pump. I have also done this recipe with raw wheat instead of the torrified and just add a combined beta-protein...

This 10gl batch was split into 2. One half got a 1lbs sugar addition. The half without sugar was stored for and additional month prior to bottling, it formed a pellicle and had a slight sourness. Open fermentation worked well for me this brew. In the end I prefered the half without sugar...

I know the description is lacking without measurements and numbers. Its a graduation of coarse, so rather than very coarse, perhaps medium to low coarseness, so that there are lots of larger crushed particles with some finer stuff and a bit of flour. It is better to start with too coarse a...

I use a Corona Mill from my batch sparge days. I brew mostly beers that are 60-70% malted wheat or have upto 50% raw grains. Tightening down the mill and then some (lots of flour) worked well for batch sparging. For the Braumeister system less flour works better. Grinding less coarsely without...

While I prefer to use raw wheat for the recipes that need it, I do use torrified and flaked wheat occasionally when the flavor impact will be minimal. My Wit beers always use raw wheat, while my Saisons or my darker maltier beers may use torrified or flaked. All the Wheats can be mashed at...

I am still tweaking the process, but it looks something like this: An additional vessel or 2 is required for the recirculation and for half of the boil volume. A march pump would be handy, but transferring the liquids manually is possible. Filled Braumeister with 21.5L 2 Stage Filtered...

The second brewday also produced 10gl beer but was done as 2 separate beers. Basically once the first mash was done the wort was transferred to the kettle and the Braumeister was cleaned, refilled then run as usual for the second batch. The brews were 2 different German Wheat beers...

I am happy to report another 2 successful brewdays with my 20L Braumeister. I brewed a 10gl Saison through the 20L Braumeister by recirculating approx. 14gl H2O during the Conversion phase. It added minimal time (30min.) to the brewday and was easily managed. The downside is it really only...

I don't, what do you achieve by doing that?

The red rubber gasket for the maltpipe might wear but also looks easy to replace.

Congrats, Happy brewing. - @ Redstag The 50L heating element is longer than the 20L's.

The last 2 beers I made with the Braumeister were an Old Bavarian Weissbier and another version of a Kelheim Weissbier. Both beers have been in the bottle for over a month. I use Speise collected post chilling to carbonate most of the beers I make or a Speise/Sugar combo for non-German style...

If you will only ever be brewing 5gl batchs then the 20L is appropriate. The 50L has the same gravity restrictions as the 20L. Those brewers looking to produce higher gravity beers are either performing a reiterated mash, are using DME/LME to reach their desired OG, or just make a smaller...

@ tektonjp 6-7 hours is my average including cleaning (Grains precrushed, 1hr), 10 hours plus when logging all the gory details.

I've compared the same recipe with single, and various multi step infusions. Most of those brews were German style Wheats, or Belgian style Wits that had a large proportion of Wheat and or raw grains. Mashing in and perfoming a Beta Glucan rest usually gains me a few points, and is necessary...

@ BierFest Congrats on your new equipment, thats an ideal setup. I would have bought the 50L if space wasn't a concern. The 2 versions (different mash schedules) of that I made have been bottled for a month and are ready. I think they turned out very well for the first couple of brews on...

Recipe: OBW-10.61lbs-5gl Style: Weizen/Weissbier TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 6.23 gal Post Boil Volume: 5.61 gal Batch Size (fermenter): 5.26 gal Bottling Volume: 5.00 gal Estimated OG: 1.055 SG Estimated Color: 13.1 SRM Estimated IBU: 12.0...

Its been almost 1 week since I brewed this, SG: 1.012 from 1.044. My barfridge was occupied so this was fermented in a cold water bath. The fermentation started and continued a bit warmer than the ideal, 16*C (60.8*F) which rose to 18.5*C (65*F) where it stayed for a couple of days before...

Had a great brewday yesterday, brewed this Weissbier I posted earlier: https://www.homebrewtalk.com/f14/speidel-braumeister-brewmaster-229225/index113.html#post3555997 It was the shortest brewday for me on the Braumeister, clocking in at 7 1/2 hours. I was a couple points shy on my...

@ apratsunrthd I clean as the others do; rinse well, use some microfibre towels to get around the hard to reach spots of the elements, and to wipe inside and out, then fill it up with water with or without some kind of cleanser then manually run the pump and heating elements for 20-30min then...