Sous Vide mash anybody?

[Crazyeyes]

I can't say that I've used a Sous Vide cooker to mash, but I have used my EHERM HLT for sous vide cooking, worked great, held 150 degrees for four hours while cooking two pork loin roast. Nothing like having a 15 gal, 5500W sous vide cooker with an Auber Ezboil controller and chugger pump for circulation.

 

[TexasDroughtBrewery]

Just got one of these for my birthday woooohoooo steak is going down this weekend.

 

[shigadeyo]

Will wort caramelize on an Anova Sous Vide at 156 degrees is is there now worries with that. I have been using my Anova to fine tune the strike water and then dial it down to 100 so that it just helps circulate during BIAB mash. It would be nice to use it to help keep the mash temp, but I was concerned that wort would caramelize to the element. Any thoughts or feedback on this is greatly appreciated. Thanks!

 

[NTexBrewer]

Will wort caramelize on an Anova Sous Vide at 156 degrees is is there now worries with that. I have been using my Anova to fine tune the strike water and then dial it down to 100 so that it just helps circulate during BIAB mash. It would be nice to use it to help keep the mash temp, but I was concerned that wort would caramelize to the element. Any thoughts or feedback on this is greatly appreciated. Thanks!

I have not noticed any problems. I have noticed that you have to baby sit while mashing and stir the mash. I use a separate thermometer to measure the mash temp and usually have the anovo set a few degrees higher to maintain the mash temperature. For me it is definitely not set and forget but if you watch it and stir you can keep a steady mash temp.

 

[Owly055]

I have not noticed any problems. I have noticed that you have to baby sit while mashing and stir the mash. I use a separate thermometer to measure the mash temp and usually have the anovo set a few degrees higher to maintain the mash temperature. For me it is definitely not set and forget but if you watch it and stir you can keep a steady mash temp.

I intend to try a BIAB mash with the sous vide right in the middle of the mash. I plan to cut intake ports about 3" higher than the originals, and close the lower ones off with a stainless steel band. A strainer will be made which will extend outward 6" and upward above the surface of the mash. This will put the intake farther up than normal, near the surface of the mash, discharging at the bottom. The bottom plastic flow director will be removed, and an extension tube will carry the discharge straight down through a screen, resulting in a torroidal flow. I'm attempting to obtain a replacement for the stainless tube. I'll send it to Utah Biodiesel and have them fab the screens for the job so they fit correctly. The upper screen will incorporate a support so the annova will rest in the middle of the mash tun supported on the rim.

H.W.

 

[shigadeyo]

I have not noticed any problems. I have noticed that you have to baby sit while mashing and stir the mash. I use a separate thermometer to measure the mash temp and usually have the anovo set a few degrees higher to maintain the mash temperature. For me it is definitely not set and forget but if you watch it and stir you can keep a steady mash temp.

So, you use the Anova to heat and circulate the mash and have had no issue with anything caramelizing to the element at 152-158 or so degrees? Just wanted to get the clarification. Thanks!

Yes, even just using it to circulate and heat with the stove top on low, I watched it and stirred regularly. Amazing the temperature fluctuation when stirring it and watching it drop a couple degrees.

 

[shigadeyo]

I intend to try a BIAB mash with the sous vide right in the middle of the mash. I plan to cut intake ports about 3" higher than the originals, and close the lower ones off with a stainless steel band. A strainer will be made which will extend outward 6" and upward above the surface of the mash. This will put the intake farther up than normal, near the surface of the mash, discharging at the bottom. The bottom plastic flow director will be removed, and an extension tube will carry the discharge straight down through a screen, resulting in a torroidal flow. I'm attempting to obtain a replacement for the stainless tube. I'll send it to Utah Biodiesel and have them fab the screens for the job so they fit correctly. The upper screen will incorporate a support so the annova will rest in the middle of the mash tun supported on the rim.

H.W.

Very interesting idea. Definitely let us know how it works out! I'm wondering if contacting Anova and talking to them about how to modify for mashing beer might lead to accessories or specialized product from them...

 

[Owly055]

I've had the same thought. Home brewers are not a big market, but it would not entail any major changes, perhaps a "value added" brewer's kit. I must say however that if I were designing something specifically for home brewers, it would be significantly different. It would be robust enough to handle being immersed directly in the mash without the need for screens. The element would be "low density"... I believe that's the term for an element designed for low wattage per area. 800 watts is far more power than is needed to maintain mash temp. It would incorporate an external outlet that would allow you to control an induction hotplate, or some other external heat source so that you could go with a lot of wattage to heat the water to strike temp, then it's own internal heating element to maintain mash temp, and it would interface with brew software that would allow you to punch in weight of grain, and mash temp to calculate strike temp. The circulating vane assembly would be a propeller like a boat prop that would push straight down, and the motor would be designed to handle more load.
The BIAB sous vide would be designed first as a brewing device, and second as a cooking device, as the rigors of brewing are greater than those of cooking, though the level of precision is the same.

H.W.

Very interesting idea. Definitely let us know how it works out! I'm wondering if contacting Anova and talking to them about how to modify for mashing beer might lead to accessories or specialized product from them...

 

[Owly055]

In my passion to reduce the brew day, for which I have been roundly criticized and accused of not liking to brew, which is grossly unfair as I brew more often than almost anybody here........ about once a week, and I choose to brew small because I want to brew often........ Oops That sentence went on far too long ;-) Anyway, what I was about to say is that the Annova is perfect for saving time. Set your strike temp, and go to bed. Wake up and you are ready to dough in. It's the perfect water heater for brewing if you plan ahead. Your mash tun is your HLT.

H.W.

 

[NTexBrewer]

So, you use the Anova to heat and circulate the mash and have had no issue with anything caramelizing to the element at 152-158 or so degrees? Just wanted to get the clarification. Thanks!

Yes, even just using it to circulate and heat with the stove top on low, I watched it and stirred regularly. Amazing the temperature fluctuation when stirring it and watching it drop a couple degrees.

Correct, I have not noticed any carmelization on the element

 

[shigadeyo]

Correct, I have not noticed any carmelization on the element

Awesome, thank you for the confirmation. Guess I will give it a try next BIAB to hopefully keep the mash temperature under tighter control and not even need the burner. Have a good holiday!

 

[shigadeyo]

I've had the same thought. Home brewers are not a big market, but it would not entail any major changes, perhaps a "value added" brewer's kit. I must say however that if I were designing something specifically for home brewers, it would be significantly different. It would be robust enough to handle being immersed directly in the mash without the need for screens. The element would be "low density"... I believe that's the term for an element designed for low wattage per area. 800 watts is far more power than is needed to maintain mash temp. It would incorporate an external outlet that would allow you to control an induction hotplate, or some other external heat source so that you could go with a lot of wattage to heat the water to strike temp, then it's own internal heating element to maintain mash temp, and it would interface with brew software that would allow you to punch in weight of grain, and mash temp to calculate strike temp. The circulating vane assembly would be a propeller like a boat prop that would push straight down, and the motor would be designed to handle more load.
The BIAB sous vide would be designed first as a brewing device, and second as a cooking device, as the rigors of brewing are greater than those of cooking, though the level of precision is the same.

H.W.

I definitely think that there is some opportunity here. It would be fun to pursue, but it seems like the all-in-one brewing systems have all the attention right now. However, I would love something turn key to help with mash temperature control, circulation, and step mashing without having to build an entire HERMS system with a pump. A "mash vide" device seems like a good way to go from "traditional" mashing to something better without going all the way to building a new system.

 

[wishingiwasfishing]

Sale coming up for those interested.

Anova Sous Vide

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[kevreh]

Amazon has them for the same price, $129 (https://www.amazon.com/dp/B00UKPBXM4/?tag=skimlinks_replacement-20). Thats the 800 watt bluetooth version. Not sure if $20 more for the 900 watt wifi version is worth it.

For those mashing with the sous vide heaters, don't you really have to recirculate the wort so it doesn't just get hot around the heater itself? When I do my first batch I plan to put my Anova heater by my kettle outlet, then pump back to the other side of the kettle.

 

[rodete]

This is my setup, I haven't cooked yet, but I did a test today and worked like a charm

 

[rodete]

This is my setup, I haven't cooked yet but I made a test run today and worked like a charm

 

[kevreh]

Nice setup. That's the same sous vide heater I have, guess I need to use it for mashing in.

 

[Owly055]

I've quit using the Annova during the mash. It's a great way to heat strike water to a precise temp, but I've concluded that there is little if any advantage of circulating during the mash. I did a BIAB RIMS system of sorts some time back, and found it to be a nuisance with the bag fabric clogging, and the same was true with the Annova mash when I tried to circulate through the bag. I've always returned to "simple". Wrap the kettle in foam, and set it in a warm place........... simple and reliable.

H.W.