BrewSpook
Well-Known Member
Ok, so I have been lacking in brewing lately due to my crazy school schedule. one of my classes is a technical research course where I am doing a paper on "green" proprietary technology in brewing and its ability to increase profits for breweries. So I have been reading alot of energy waste in breweries. This got me thinking...
According the the brewiki and several other sources, the wort boil is mainly for extraction of AA from hops as well as the flavor/aroma compounds. other reasons include reduction of DMS and proteins, BUT this is only very necessary for certain types of beers... darker ales and strong flavored ales have a higher DMS threshold when it comes to perception.
So here is what I am proposing. I use a no sparge RIMs setup, temperature controlled with my toolbox.
What if: I mash in the grist with the exact water needed to collect my 5 gallons, after absorbtion and deadspace.
In a coffee mug, cover my bittering hops with boiling water for 5 minutes and add to the mash.
Raise to mash out temp and add my aroma hops and recirc for 10 minutes.
The wort coming out of my mashtun is crystal clear after recirc/heating with my RIMs. I would drain through my CFC and right into the fermenter. Then dry hop 7 days in.
Post fermentation I would filter for chill haze and other proteins not removed/destroyed at boil.
My initial thought on recipes would be an ESB, or maybe a double ESB (ala LH Chainsaw)
I know I know.. I will probably get totally flamed for this, but I thought it would be worth trying to see if a quality beer can be made with a reduction in energy costs. If it would work on a small scale, could be modified for larger scale brewing as well.
Thoughts appreciated - be gentle (I just came up with this idea 15 minutes ago... not too much thought put into it)
According the the brewiki and several other sources, the wort boil is mainly for extraction of AA from hops as well as the flavor/aroma compounds. other reasons include reduction of DMS and proteins, BUT this is only very necessary for certain types of beers... darker ales and strong flavored ales have a higher DMS threshold when it comes to perception.
So here is what I am proposing. I use a no sparge RIMs setup, temperature controlled with my toolbox.
What if: I mash in the grist with the exact water needed to collect my 5 gallons, after absorbtion and deadspace.
In a coffee mug, cover my bittering hops with boiling water for 5 minutes and add to the mash.
Raise to mash out temp and add my aroma hops and recirc for 10 minutes.
The wort coming out of my mashtun is crystal clear after recirc/heating with my RIMs. I would drain through my CFC and right into the fermenter. Then dry hop 7 days in.
Post fermentation I would filter for chill haze and other proteins not removed/destroyed at boil.
My initial thought on recipes would be an ESB, or maybe a double ESB (ala LH Chainsaw)
I know I know.. I will probably get totally flamed for this, but I thought it would be worth trying to see if a quality beer can be made with a reduction in energy costs. If it would work on a small scale, could be modified for larger scale brewing as well.
Thoughts appreciated - be gentle (I just came up with this idea 15 minutes ago... not too much thought put into it)