Originally Posted by rnarzisi
@wreals As I understand from one of the Norwegian forums, one method to overcome the inherent capacity limits of the braumeister is to mash twice. The first mash uses half the grain bill and proceeds as normal. After the first mash is complete, remove the malt pipe and empty the spent grain, refill the malt pipe with the remainder of your grain add some top off water and mash in the wort already produced. Finally you can increase the efficiency with a sparge if needed. (Remember I'm getting these directions off of a translated Norwegian site, I have not tried this method myself, YMMV.)
You have probably read my posts at bryggeri.net.
It is certainly possible to mash several times. I mashed and sparged as normal on the Braumeister, then moved the malt tube to a fermentation bucket and continued the sparging. After sparging, you have enough wort in the Braumeister to do another mash and I heated the wort from the fermentation bucket and used as sparge water.
If doing this, be careful not to get any grains in the wort, as this is likely get stuck in the pump. Clean the malt pipe after each mash, remove any visible grain from the wort and try to find a way to flush the pump between each mash. If the pump stops working while you have the Braumeister full og 1.080 wort and the malt pipe inserted, things are getting messy quiet quickly. (Yes, I have tried.)
I am very happy with my Braumeister, but it is not a very good system for brewing the really big beers. Adding some malt extract to ramp up the OG a bit works fine, and for the occasional barley wine or imperial stout a double or trippel mash is possible. If you normally stay below 1.065, or somewhat higher for the 50 liter version, I can fully recommend this system.