IDD HEPS BREWERY

[Cervantes]

This is very interesting...........

www.vimeo.com/79112679

 

[///]

Ah, that would be my ugly mug and my brother from another mothers, Chris.

Its HEBs, high efficiency brewing. We turn around 3 batches in 9 hours, not 27 like my old place.

 

[Camo6]

Wow, Scotty, that's impressive. Is this now up and running in the new brewery?
Certainly should solve the old 'squeeze or not to squeeze' argument amongst the BIABers!

Here's a link to some more info I found:

http://www.iddeas.com/products/brewing_systems/combo_brewhouse.html

Cheers for posting Cervantes.

 

[Cervantes]

Certainly should solve the old 'squeeze or not to squeeze' argument amongst the BIABers!

Those were pretty well my first thoughts.

Second thoughts were........."How do I scale this down to a homebrew type set up?"

Would be interested to learn more about this process.

 

[Camo6]

I'm converting a piano accordion as we speak!

 

[Yob]

dibs on the Monkey

 

[Camo6]

Damn. Cocko was first to PM. But I'll send it your way as I'd hate to think what he had planned for it!

 

[kaiserben]

Rocks has been using this system for a while AFAIK (ever since they opened the premises in Alexandria circa March 2014).

Personally, I suspect the system might be producing beer that's just not that good. I've since had a few Rocks beers that had obvious faults that I'd suspected was due to rushed through the brewing process.

Aside from finding a lot of Rocks beers quite plain, I (usually) quite like the Boxer Red Ale but had a few Boxer's that were so flawed that I was amazed they sold those batches to the public. (flaws were, from my poor memory, extreme bitter/burnt roastiness, an almost coffee-like flavour and very grainy, so it was a bit like drinking partially dissolved instant coffee).

They also released a special/seasonal belgian style beer. I tasted it at the launch. The flavours were all there or thereabouts, but it was extremely thick with haze, seemed young and in need of some conditioning.

Of course, it could just be teething issues and getting to know the system (but you'd want to get it right before selling to the public, as it affects your reputation).

 

[klangers]

Mash filters (as shown in the vid) are alternatives to lauter tuns.

Some breweries (eg Coopers, Heineken, AB etc) prefer the use of a mash filter as it allows a very fine grist to be used and speeds the grain rinsing/sparging process. This gives an efficiency which is usually somewhat higher than a lauter tun.

However, other breweries (eg Tooheys, XXXX or any Lion brewery) prefer lauter tuns. Lauter tuns are generally more flexible in terms of brew length, whereas mash filters usually work best at full charge (efficiency rapidly drops off when under-utilised).

Mash filters are more modern than lauter tuns, but certainly have been around for quite a while now.

And they're not feasibly scaled down... I already sussed that out

Edit: Happy to go into more detail as to the workings etc

 

[Cervantes]

Edit: Happy to go into more detail as to the workings etc

So just to satisfy my curiosity..........

It's basically a full volume mash with all of the wort basically squeezed out of the mash at the end.

BIAB, only not mashed in the bag, just strained and squeezed though it at the end.

Or am I way off the mark?

 

[///]

Mash filters run on a 6:1 or greater liquor to grist with a secondary sparge on our system of approx 1/4 of the volume. There is then a hydrolic squeeze which then fills the chambers in the filter to squeeze the malt dry, comes out like a biscuit. Some similarities to BIAB, some differences. Not sure on what the polyphenol or fatty acid levels would be from BIAB.

And this is where pro brewing vs home brewing separate, sadly i wish it was all about wort production, that is the simplest part of the process at the end of the day.

So Kaiserben, just checking you know the flavor profile of roast barley and 1100ebc choc malt? its is used in that red ale.

 

[kaiserben]

So Kaiserben, just checking you know the flavor profile of roast barley and 1100ebc choc malt? its is used in that red ale.

I dunno how much of those go into that beer and how subtle it should be, but I'd tasted plenty of this particular red ale in the past to know that this particular batch was rooted.

(This is probably 4-5 months ago now. I've not been back since, but would assume/hope they've figured out their system by now).

 

[doon]

You do know /// is the brewer there yeah?

 

[klangers]

So just to satisfy my curiosity..........

It's basically a full volume mash with all of the wort basically squeezed out of the mash at the end.

BIAB, only not mashed in the bag, just strained and squeezed though it at the end.

Or am I way off the mark?

It's all mashed and boiled as normal - can be full volume or high gravity; doesn't matter.

The mash filter does the same job as the lauter tun - drains off the wort and then sparges with water. The difference is that it can be done with a much finer grist and with a far higher surface area so as /// says less sparge water is necessary, increasing the efficiency.

http://www.mbaa.com/districts/Northwest/Events/Documents/The%20Meura%20Mash%20Filter.pdf

 

[Markbeer]

Are extraction of fatty acids an issue with this system? How does it avoid while BIAB doesn't?

I had poor head retention on my BIAB setup, then advice from Scotty//// I opened up my mill gap, head retention improved. I assume I started to get less fatty acids.

 

[klangers]

Not sure about that one sorry - I've never brewed on them, only supervised installation and witnessed operation.

 

[kaiserben]

You do know /// is the brewer there yeah?

Nope. Now I do.

Like I said, I'd tasted enough of their red ale beforehand to know what it should be like.

 

[Blind Dog]

Having tasted a bunch (well all they had on tap anyway) of their brews at Harts over the past few weeks, if there were issues I can't taste them. And I'm a fussy bugger

 

[TheWiggman]

So there is a separate mash tun? i.e. mashing done in another vessel them pumped into the mash filter. I like the concept. What kind of brewhouse efficiencies are achieved?

 

[klangers]

Correct. A separate mash tun.

Efficiency can get into the high 90s. Coopers claim to get above 100% brewhouse efficiency with their mash filter. Bear in mind that "brewhouse" efficiency is apparently referenced to standardised lab tests at the malthouse, so it is actually plausible to be more efficient that the test method under certain conditions.