Hi, all!
I'm wondering if anyone has any tips or tricks to improve lauter times for their New England/hazy IPAs. We've run one so far, and while it turned out pretty tasty, our lauter was 3.5 - 4 hours long, and a right pain. We pretty much had to "batch" sparge with the rakes running, and physically remixing the mash with our grain out hoe to keep things flowing. I've toyed with grain percentages to dial back the adjuncts (while keeping the haze), and will likely incorporate a mash out of 168°F on the next go.
We're working with a Premier 20bbl 3 vessel brewhouse (mash tun, lauter tun, & kettle).
Anyone else find ways to make this process easier, and more time efficient?
Thanks!
Ben
I'm wondering if anyone has any tips or tricks to improve lauter times for their New England/hazy IPAs. We've run one so far, and while it turned out pretty tasty, our lauter was 3.5 - 4 hours long, and a right pain. We pretty much had to "batch" sparge with the rakes running, and physically remixing the mash with our grain out hoe to keep things flowing. I've toyed with grain percentages to dial back the adjuncts (while keeping the haze), and will likely incorporate a mash out of 168°F on the next go.
We're working with a Premier 20bbl 3 vessel brewhouse (mash tun, lauter tun, & kettle).
Anyone else find ways to make this process easier, and more time efficient?
Thanks!
Ben
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