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Hey folks.. I was wondering if you could give me some input on what may be our process for crushing grain and how that will impact our mash.
Our system will be a 10bbl Specific Mechanical system and the MLT will have a grist hydrater and rakes.
Because of space constraints, we look to be crushing our grain outside. Basically, on brew day we will roll out the pallet of grains and mill, hook up to an auger and the grist will be transferred inside to a hopper over the MLT where it will hold until we're done crushing and the brewer can get back inside to start dumping the grain into the MLT. (one man operation)
The concern is the temperature swing and how breweries that do not have their grains at a specific temperature at all times, manage the mash temps from being off. (Or will the temps even be way off?)
The thought is if the grain is stored in the 60's and is rolled out into 30 or 90 degree temps, with the time it's out there being opened and crushed, will that big temp swing make an impact (cause headaches) for the brewer trying to nail the mash temps with day to day, week to week outside temperature changes.
I realize we can use our CLT and HLT to adjust but how difficult is that going to be to regulate and how much of a temperature change before we start running into running out of space in the MLT.
Any thoughts / input would be greatly appreciated.
Thanks!
Our system will be a 10bbl Specific Mechanical system and the MLT will have a grist hydrater and rakes.
Because of space constraints, we look to be crushing our grain outside. Basically, on brew day we will roll out the pallet of grains and mill, hook up to an auger and the grist will be transferred inside to a hopper over the MLT where it will hold until we're done crushing and the brewer can get back inside to start dumping the grain into the MLT. (one man operation)
The concern is the temperature swing and how breweries that do not have their grains at a specific temperature at all times, manage the mash temps from being off. (Or will the temps even be way off?)
The thought is if the grain is stored in the 60's and is rolled out into 30 or 90 degree temps, with the time it's out there being opened and crushed, will that big temp swing make an impact (cause headaches) for the brewer trying to nail the mash temps with day to day, week to week outside temperature changes.
I realize we can use our CLT and HLT to adjust but how difficult is that going to be to regulate and how much of a temperature change before we start running into running out of space in the MLT.
Any thoughts / input would be greatly appreciated.
Thanks!
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