Setup & Standard Process

5 gallon 120v electric 3 vessel rims system

10g boil kettle with 2000w and 1500w elements

10g mash tun with sparge arm

10g hot liquor tank with a 1500w element

Rims tube with 1500w element and sight glass

Rims controller, boil controller (manual) and pump switches

• I use carbon filtered tap water
• I mash at 1.5 qt/lb
• First infusion is at mash temp with the mineral and acid additions added to the mash
• I use phosphoric acid for ph adjustments
• I recirculate through the rims tube for 15 min then check the ph and adjust if needed
• I target a ph of 5.2 to 5.4 in the mash
• I continue to recirculate the mash for 45 min and mash out at 168 for 10 min. 
• I fly sparge with water adjusted to a ph of 5.5 until the gravity reaches about 1.020 - 1.016 and then top off with water to 7.5 gallons
• I boil for 60-90 min adding yeast nutrient and whirlfloc at 15 min
• I use a hop spider and mostly pellet hops
• I recirculate through the counterflow chiller for the last 10 min of the boil to sanitize
• If necessary I whirlpool with a hop addition at 180f
• I cool through the chiller and recirculate back into the kettle
• I let the trub settle for 15 minutes in the kettle after cooling and then rack into the fermenter
• I currently use plastic big mouth bubblers but might be changing that
• Oxygenate with pure 02 for 60 sec
• Ferment in a temp controlled chest freezer