Today we flew a little close to the medium molecular weight protein. You see, every time we make a Hazy Pale, we’ve been adding a couple percent more of rolled oats, in the resentful pursuit of softness. Culminating in a 37% rolled oat contribution, which our little mash/lauter that abhors modern technology like “rakes” and “heating”, obviously took offence at.
An oat soup is pretty challenging to lauter; the process of separating spent grain bits from the sugar loaded “pre-beer” liquid called wort. After a couple hours of classic hopes and prayers, I utilised two retro fitted pseudo-technical brewing techniques. One was an underlet, where you pump hot liquor (brewing water) up the butt of the mash tun. Two was to seperate the wort into a grant. And while our little system doesn’t have a grant, it does have a hop back that, if you squint, looks very much like it could, possible, be a grant-adjacent.
In a brewing system, a grant is a small vessel that accepts (or in our case, denies) wort through a gravity feed from the lauter tun. From the grant, wort can then be pumped to the kettle. Ultimately, this system is super gentle, allowing the wort to seperate by gravity rather than suction to a pump and puts very little pressure on the mash bed.
Neither process was outrageously successful and before anyone s me with rice hulls this and glucanase that, we did this on the fly, being a rather average day with lots of downtime to write a stupid text interfaced vlog that no one watches.
What a pricarus (I restrained myself from signing off with “we took it for granted”.
An oat soup is pretty challenging to lauter; the process of separating spent grain bits from the sugar loaded “pre-beer” liquid called wort. After a couple hours of classic hopes and prayers, I utilised two retro fitted pseudo-technical brewing techniques. One was an underlet, where you pump hot liquor (brewing water) up the butt of the mash tun. Two was to seperate the wort into a grant. And while our little system doesn’t have a grant, it does have a hop back that, if you squint, looks very much like it could, possible, be a grant-adjacent.
In a brewing system, a grant is a small vessel that accepts (or in our case, denies) wort through a gravity feed from the lauter tun. From the grant, wort can then be pumped to the kettle. Ultimately, this system is super gentle, allowing the wort to seperate by gravity rather than suction to a pump and puts very little pressure on the mash bed.
Neither process was outrageously successful and before anyone s me with rice hulls this and glucanase that, we did this on the fly, being a rather average day with lots of downtime to write a stupid text interfaced vlog that no one watches.
What a pricarus (I restrained myself from signing off with “we took it for granted”.
