HOW DOES IT WORK ?
The original design for the Brew-Magic Brewing System evolved from the
outcome of several prototypes which were developed for the sole purpose
of creating repeatability during small batch brewing operations. Standard
methodologies of mash mixing, temperature management, wort handling,
etc., were each researched in turn and re-developed to eliminate the
several small-batch inconsistencies such as wort handling, temperature
control, stratified heat layering in the mash, hot-side aeration, stirring
effects.
Milled grain is suspended in the mash kettle above a false bottom.
Prepared water is added in a unique fashion to place the grain into a state
of equilibrium with the same quantity of liquid above and below. Control
valves are positioned to allow flow of liquid from under the false bottom
through the system pump and on-board electronic heat exchanger, then
finally back to the top of the mash bed in a controlled gentle whirlpool that
insures a smooth, uniform distribution of heat without aeration.
The Brew-Magic System is a RIMS ( recirculating infusion mash system ). It
is the liquid not the mash ( grain ) which is circulated. A specific design
pump acts as the vehicle to move the liquid from and back to the mash
kettle. The pump impeller design, rpm, flow rate and tube diameter are all
necessary considerations for the control of the smooth wort handling
characteristics of this system.
The wort liquid temperature is monitored by the system's superb industrial
controller ( Unitronics V350 color touch-screen ), as it flows from the mash
kettle. Kettle liquid temperatures are assisted by efficient ring style
burners located under each kettle. In the mash kettle, a convex bottom
along with a centrally located siphon and pump action, provide a constant
motion of the liquid within the vessel eliminating potential caramelization
effects from heated surfaces. Final precise acquisition of the desired mash
temperature is achieved without the use of the burner. The Brew-Magic's
remarkable, fully flooded and vented electronic heat exchanger is
automatically brought into play by the controller. The V350 controller locks
and holds the temperature during the mashing process. Step mashes are
also easily accomplished.
During this perfectly managed mash temperature cycle, the system's
circulation action has 'spent' the grain without stirring, foaming, or adding
other unwanted variables. There is virtually no stratification of heat within
the mash tun due to Brew-Magic's smooth flow design. The grain bed
remains undisturbed throughout the mashing procedure and acts as a static
filter for circulating wort. This creates an amazingly clean finish runoff.
The sparge operation is similar to that of the mash. Heated sparge water is
directed to the pump for re-distribution back to the top of the mash kettle in
the form of a gentle whirlpool. As clean liquid descends from the top
through the grain for a final rinse, the richest wort under the false bottom
is then directed via siphon, into the boil kettle. Yield efficiency is
excellent and typically exceeds other brewing system designs.
As wort is being boiled, the brewer can set up and begin another mash.
This feature is a great advantage when consecutive batches are desired.
The original design for the Brew-Magic Brewing System evolved from the
outcome of several prototypes which were developed for the sole purpose
of creating repeatability during small batch brewing operations. Standard
methodologies of mash mixing, temperature management, wort handling,
etc., were each researched in turn and re-developed to eliminate the
several small-batch inconsistencies such as wort handling, temperature
control, stratified heat layering in the mash, hot-side aeration, stirring
effects.
Milled grain is suspended in the mash kettle above a false bottom.
Prepared water is added in a unique fashion to place the grain into a state
of equilibrium with the same quantity of liquid above and below. Control
valves are positioned to allow flow of liquid from under the false bottom
through the system pump and on-board electronic heat exchanger, then
finally back to the top of the mash bed in a controlled gentle whirlpool that
insures a smooth, uniform distribution of heat without aeration.
The Brew-Magic System is a RIMS ( recirculating infusion mash system ). It
is the liquid not the mash ( grain ) which is circulated. A specific design
pump acts as the vehicle to move the liquid from and back to the mash
kettle. The pump impeller design, rpm, flow rate and tube diameter are all
necessary considerations for the control of the smooth wort handling
characteristics of this system.
The wort liquid temperature is monitored by the system's superb industrial
controller ( Unitronics V350 color touch-screen ), as it flows from the mash
kettle. Kettle liquid temperatures are assisted by efficient ring style
burners located under each kettle. In the mash kettle, a convex bottom
along with a centrally located siphon and pump action, provide a constant
motion of the liquid within the vessel eliminating potential caramelization
effects from heated surfaces. Final precise acquisition of the desired mash
temperature is achieved without the use of the burner. The Brew-Magic's
remarkable, fully flooded and vented electronic heat exchanger is
automatically brought into play by the controller. The V350 controller locks
and holds the temperature during the mashing process. Step mashes are
also easily accomplished.
During this perfectly managed mash temperature cycle, the system's
circulation action has 'spent' the grain without stirring, foaming, or adding
other unwanted variables. There is virtually no stratification of heat within
the mash tun due to Brew-Magic's smooth flow design. The grain bed
remains undisturbed throughout the mashing procedure and acts as a static
filter for circulating wort. This creates an amazingly clean finish runoff.
The sparge operation is similar to that of the mash. Heated sparge water is
directed to the pump for re-distribution back to the top of the mash kettle in
the form of a gentle whirlpool. As clean liquid descends from the top
through the grain for a final rinse, the richest wort under the false bottom
is then directed via siphon, into the boil kettle. Yield efficiency is
excellent and typically exceeds other brewing system designs.
As wort is being boiled, the brewer can set up and begin another mash.
This feature is a great advantage when consecutive batches are desired.
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