Steam infused mash tun

[cmj141]

Ok check this out. http://www.brewplants.com/mMashTun.html

Any brave soldiers wanna take on this project?

I want to build this but I'm still learning about using steam in the mash tun. Im guessing the big breweries use steam? Anyone know how this works ?

CJ

 

[crazyirishman34]

That looks to be a steam jacketed mash tun. From what I understand that is pretty standard for the large breweries.

 

[cmj141]

In the parts list it's shows there are two steam inlets and outlets.2 in Upper and 2 in lower heating cylinders.

Now my question is where are these inlets and outlets. I'm assuming the big center stack shown in these pics is where steam either enters or exits the tun. one inlet and the thing next to it on the pic is an outlet.

Also there's a ring in the middle of the tun that looks almost like a sparge arm. I'm guessing that this could be where the steam comes out for the bottom area. Some copper tubing with some slits connected to the steam line would suffice. -Cheers to the guy who built the ice cream masher and cheers to the guy who started the SIMM thread. -

With these steam tuns, what's the water to grain ratio like?

Next I see the mash stirrer which I'm going to use an Ice cream maker with a custom mixer with multiple blades. ( trying to mount it underneath the keggle) anyone know if there's a way to slow down the rotation on an ice cream mixer? Light dimmer?

For the false bottom I'm just going to buy one.

For the steam tuns. I'm guessing they rely mostly on the false bottom to filter everything out and don't recirculate the wort nor let it sit since it seems they have the mixers constantly turning.

How exactly does steam mashing or steam sparging work? I'm having a hard time finding detailed info on goog.

 

[kladue]

The mash tun shown is like a double boiler with 2 jackets, one on the lower area where smaller batches would set, and what looks like the rest of the tank side for the upper jacket. They are using 60 PSI steam for the higher temperatures needed to get temperature rise, and expect continuous stirring to keep mash suspended and circulating against heated surfaces. For the homebrewer this is an ambitious project that is beyond the skills and resources of most, and beyond the capabilities of the current brewtroller and BCS control platforms to control.
Direct steam injected mash systems have been around 17+ years and have a number of negative aspects with steam generation, delivery, and control, which is why so few are ever seen. There are a few threads from the past documenting the builds, but no follow on after they have been in operation for a while to document the long term use in brewing. Main problems were the lack of steam generating capacity, the dispersion of the steam into the mash quietly, and knowing when to stop the steam to hit step temperature.
The direct fire RIMS, Electric RIMS and HERMS systems are in vogue currently as they are constructable by most of the technically adept folks and are low risk methods that give reasonable results.
The other steam heating method of injecting steam into the circulating wort for step mashing requires more steam than electric or pressure cookers can supply, and requires a steam generation source with 10 KW+ capability with superheating.

 

[cmj141]

So with steam the mash isn't in a bath but just wet enough to drip into the false bottom? Seems like the big breweries mash have a Farina like consistency while being stirred by the huge mixer. So I was just trying to figure out the process. Like was there water added and heated? Then they add the mash to that Farina consistency and then inject steam to keep the temp up ?

guess hooking up a wallpaper remover won't work well then. They're about 1500W