Hello,
We have a small family farm in British Columbia, Canada and we are converting an old dairy into a taproom brewery. A long time dream is coming true!
We plan for cereal additions (raw/untorrified wheat and rye). In some cases 60%+ of the grain bill.
At my scale (<7bbl, thanks eight foot ceiling) it is tough to justify a three vessel (M, L, K/W) system but I am committed to brewing beers that I can grow at least adjunct grains for on the farm. I have access to well-modified malted barley grown in province. This is for a taproom only brewery with some take away beer.
My issue:
I am thinking of gelatinizing in a heated mash mixer and then adding additional liquor and malt to avoid a separate cereal cooker. Or is a separate cereal cooker essential, in your opinion? If so, what size? Would the lack of a cereal cooker destroy any production advantage even with an eventual pre-run tank and separate whirlpool?
I found that there are not many smaller breweries doing this as nearly everyone is single infusion (many don’t even really get into step mashing). I am looking for thoughts on brewing with raw adjuncts at a smaller scale.
Everyone I talk to about it seems to be doing a compromise or a one-off beer style experiment, not as main taps.
I would also like to say probrewer is an incredible resource and I really value any input.Thank you.
We have a small family farm in British Columbia, Canada and we are converting an old dairy into a taproom brewery. A long time dream is coming true!
We plan for cereal additions (raw/untorrified wheat and rye). In some cases 60%+ of the grain bill.
At my scale (<7bbl, thanks eight foot ceiling) it is tough to justify a three vessel (M, L, K/W) system but I am committed to brewing beers that I can grow at least adjunct grains for on the farm. I have access to well-modified malted barley grown in province. This is for a taproom only brewery with some take away beer.
My issue:
I am thinking of gelatinizing in a heated mash mixer and then adding additional liquor and malt to avoid a separate cereal cooker. Or is a separate cereal cooker essential, in your opinion? If so, what size? Would the lack of a cereal cooker destroy any production advantage even with an eventual pre-run tank and separate whirlpool?
I found that there are not many smaller breweries doing this as nearly everyone is single infusion (many don’t even really get into step mashing). I am looking for thoughts on brewing with raw adjuncts at a smaller scale.
Everyone I talk to about it seems to be doing a compromise or a one-off beer style experiment, not as main taps.
I would also like to say probrewer is an incredible resource and I really value any input.Thank you.
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