/diy/ - Do It Yourself

>>2015415
1. pour in 20l of water and set it to 67°C. also put in the inner bucket (it's got a civ at the bottom so I can remove the corn later)
2. when the water reaches temperature I pour the grain into the inner bucket and stir so it's well mixed
3. close it up and put the tube in there and turn on the pump for circulation and even temperature, keep it on for an hour at 67°C usually
4. set the temp to 76°C (usually) for a 15 min mash out step
5. turn pump off, lift the bucket and twist it so holds in place over the wort below
6. sparge (pour already heated water) over the bucket to wash the sugar out of it and top the wort below to around 23-24 litres.
7. remove the inner bucket and dispose of the spent grain (this is most of the "cleanup", literally like 5 minutes of dumping and washing the bucket)
7. max the elements and boil the whole thing for an hour (throw in my hops etc.)
8. put in the cooling spiral that came with it, run cold water through it and cool it down to fermentation temp
9. pump it into my fermentation bucket (and then clean the brewzilla, another 5 minutes or less of cleaning)
whole thing takes maybe 3-4 hours

pic related is right at the start of mashing a 12% imperial stout, this had 10 kgs of grain which is too much for a single mash, so I had to do a double mash. basically just put half the grain at step 2. went though steps 3, 5, 6 and 7. then go back to 2. and finish the rest (adds just over an hour to the brew day)