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Old 04-16-2011, 07:30 PM   #121
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Beefeater, I'm curious to know if you use the pre-programed stepped mash schedule that comes pre-programed into the Braumeister. I have never seen or used a schedule similar to that. Is it because in Germany they use more under modified malt or because they use more wheat than we do here in the U.S?


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Old 04-16-2011, 08:37 PM   #122
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The germans brew lots of lagers and weissens requiring or at least benefiting from elaborate mash schedules. Have a look at Kaisers pages! I don't remember what was programmed into the Braumeister when I got it but didn't it start veeery low, like 30 something degrees? I never tried that schedule. The braumeister remembers what was programmed last and will use that every time you start it until it is changed.
I have been trying different step mashes because it is so easy to do and nice when I did a couple of pilsners this winter. Lately I've settled on a simpler one:

Mash in at 60 degrees
1 rest/phase 90min/65 degrees
2 rest/phase 0 min/65 deg (have to input something at each step)
3 rest/phase 0 min/65 deg.
4 rest/phase 10min/72 deg. (could probably skip this one too)
5 rest/phase 15min/78 deg. (mashout)
Boiling 90min/102 deg.

This schedule resembles what I did when batch-sparging and it works great for dry ales.

Good luck with the brewing tomorrow!
What are you brewing?

I wanted to brew an APA today but have lost a special fitting I need to connect the chiller to the tap in the kitchen. Can't get a new one till monday :-(


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Old 04-16-2011, 09:12 PM   #123
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And thanks for the plan for the dip tube! I will definitively get the pieces and make one!
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Old 04-16-2011, 09:42 PM   #124
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Wow, gone for the day and this topic lights up! :-) Glad to see that picture of the dip tube. Thats exactly what I made after you first description, thanks a lot for that! I am still a little concerned that the element on my 50l will make contact with the dip tube when the water is boiling. It is only an 1/8" from it on the bottom side.

What are your thoughts?

I am planning on brewing a simple Haus Pale Ale tomorrow and thought for a "control" I would brew without trying a dip tube and tipping as the manual suggests too get the final wort out after chilling.

I still need to fashion some hose for the chiller that I bought with it.
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Old 04-16-2011, 10:15 PM   #125
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Is it okay to bend the element a little?
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Old 04-16-2011, 10:40 PM   #126
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Here's where it sits:

Not using the tubing, just measuring.


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Old 04-16-2011, 11:20 PM   #127
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Here's the final:







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Old 04-16-2011, 11:41 PM   #128
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Looks good! The element is really ULWD so bending it a bit shouldn't be an issue. As for the underpowered element issues, you could always just build a small heatstick to supplement I guess. Not very elegant but it would solve the issue.
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Old 04-17-2011, 11:37 AM   #129
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Originally Posted by wyzazz
Looks good! The element is really ULWD so bending it a bit shouldn't be an issue. As for the underpowered element issues, you could always just build a small heatstick to supplement I guess. Not very elegant but it would solve the issue.
Thanks! Gonna give her a test run today!
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Old 04-17-2011, 03:16 PM   #130
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Beefeater, I'll be brewing a simple German Pilsner with Weyermann pilsner malt and cara-pils
I am going to use this mash schedule.
Protein rest 15 min @52C
Beta amylase rest 35 min @ 63C
Alpha amylase rest 35 min @ 70C
Mash out 15 min @ 78C
I'm trying simple clean recipes and each time using a different yeast to see what the real difference. If I didn't have a Home Depot open 7 days a week I'd never get anything done. Yambor44 have you tested the dip tube yet? If the tube is touching a coil I'd just make sure to open the spigot to make sure there is water in the dip tube before heating it up. Has Speidel responded to your boomerang lid?


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