Rims Unit To Do Double Duty.

[Velophile]

Could a RIMS type heater unit be used to boil wort?

Once the sparge was done could the kettle contents be recirculated through the RIMS (with the power wound up) to achive a boil?

I could see scorching the wort & hops clogging the plumbing as potential problems.

Anyone ever heard of, or done this?

 

[Darren]

Could a RIMS type heater unit be used to boil wort?

Once the sparge was done could the kettle contents be recirculated through the RIMS (with the power wound up) to achive a boil?

I could see scorching the wort & hops clogging the plumbing as potential problems.

Anyone ever heard of, or done this?

Havent done it myself. I suspect your heat losses will too great to achieve a boil.

cheers

Darren

 

[ausdb]

Could a RIMS type heater unit be used to boil wort?

Once the sparge was done could the kettle contents be recirculated through the RIMS (with the power wound up) to achive a boil?

I could see scorching the wort & hops clogging the plumbing as potential problems.

Anyone ever heard of, or done this?

Google "Calandria Kettle" or "external calandria" and see how the big boys do something similar

 

[Batz]

I would imagine it would be about as energy inefficient as you could get

Batz

 

[Velophile]

Google "Calandria Kettle" or "external calandria" and see how the big boys do something similar

Interesting stuff!

From - http://en.wikipedia.org/wiki/Brewing

"Many breweries have a boiling unit outside of the kettle, sometimes called a calandria, through which wort is pumped. The unit is usually a tall, thin cylinder, with many tubes upwards through it. These tubes provide an enormous surface area on which vapor bubbles can nucleate, and thus provides for excellent volitization. The total volume of wort is circulated seven to twelve times an hour through this external boiler, ensuring that the wort is evenly boiled by the end of the boil. The wort is then boiled in the kettle at atmospheric pressure, and through careful control the inlets and outlets on the external boiler, an overpressure can be achieve in the external boiler, raising the boiling point a few Celsius degrees. Upon return to the boil kettle, a vigorous vaporization occurs. The higher temperature due to increased vaporization can reduce boil times up to 30%. External boilers were originally designed to improve performance of kettles which did not provide adequate boiling effect, but have since been adopted by the industry as a sole means of boiling wort."

More reading to do.