Clawhammer BIAB 20 Gallon 240 volt 30 amp system
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- Опубліковано 17 січ 2020
- This video is a full brew day using the latest Clawhammer BIAB 20 Gallon system. 240 volt, 30 amp. This system is really fast to heat up and fun to use.
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Love the piano dolly idea. I'm going to implement that with my Clawhammer. (10 gallon 240v)
I will be doing another Claw Hammer brew video. I have some tips I want to share that I think help with the mah temp fluctuation issues I have noticed. The dolly works well. Make sure to get a pulley system that has a half decent rope. I bought a cheap 15 dollar one and the nylon rope is coming apart and always wants to twist.
I have their 10 gallon 120v system - I really like it for 5 gallon batches. Someday I'll upgrade to this, thanks for the video
Just did a 10 gallon batch today. Thanks for watching and thanks for the sub! Cheers
Great video. I’m about to go this direction
Great looking system Shawn. Have fun and brew on.
Thanks Chris. Looking forward to many brews to come. Cheers!
Using the system for the first time, you did AWESOME, MAN!! To preserve Alpha it's better to go from a low temperature to a high temperature than from a high temperature to a low temperature, unless, the low temperature event can be reached within 10 minutes. The higher the temperature the quicker Alpha denatures.
Beta is active at 147F but it denatures, rapidly. Beta is responsible for conversion. Beta turns simple sugar, glucose into complex sugars, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place. Alpha is active at 147F, as well. Alpha is responsible for liquefaction and saccharification. Alpha releases from starch the glucose that Beta turns into complex sugar. When Alpha liquefies the amylose starch chain, two chains form. The one chain is the reducing end chain and it contains sweet tasting, nonfermenting sugar. The other chain is the nonreducing end chain, it is simple sugar, glucose. Glucose is responsible for primary fermentation. The higher the temperature is above 150F the sweeter tasting the beer becomes and lower in alcohol.
It's better to use under modified, low protein, malt for producing ale and lager. Weyermann floor malt and Gladfield's American Malt are under modified. To know when malt is under modified and low in protein a malt spec sheet comes with each bag of malt. Modification and protein content are listed on a malt spec sheet along with a few other acronyms and numbers which are good to know about. The spec sheet is used for determining the quality of malt before the malt is purchased. Click on Weyermann's or Gladfield's websites to find malt spec sheets. I use data from the EBC column and Kolbach for determining modification. SNR (IOB) and S/T (MBAC), also, determines modification. Malt, 40 Kolbach and lower is under modified. Under modified malt is richer in enzyme content than high modified malt. Malt should contain less than 10 percent protein, the less protein, the more sugar is in the malt.
Skim off hot break as it forms and continue to remove hot break until it drastically reduces, then, add hops. Less hops are needed because the extract is cleaner. Skim off second break, as well.
To learn how ale and lager are produced start with DeClerks books.
Thanks for the great info Michael! I have read up quite a bit on the Alpha and Beta enzymes. I always start at a low temp and go up from their. However I find the type of malt (diastatic power) and yeast I use makes more of a difference than the mash temp will. I usually aim for the 150F mark on most brews unless I am doing a very distinct style. If I brew a sweet stout I would mash at 156F. If I am doing a Saison style beer I mash at 146F. Cheers!
if you slow down the flow some, you can literally pitch right into your fermentor. Use the temp probe in the wort out to see what the temp is coming outta your hose.
Can you please do a good video on how to operate the controller, including and how to calibrate the temp
Thanks for commenting on this. I have been so busy with other projects that I have not done a video in over a year. When I do my next video I will walk through the controller. Cheers
Great video, thanks for doing it. I didn't notice a sparge step, is this the recommended process? I like the idea of fewer processes and a shorter brew day.
thats the benefit of Full Volume Mash (no sparge) but you do lose efficiency.
You could pour hot water over the grain when the basket is out of the wort but you would need a way to heat that water.
@@DrunkDelilahBrewery I used to get over 80% efficiency but now its more like 70. I just a an extra pound of grain.
Canadian Brewing Channel I just mash for longer - you can also sparge with the wort, no need to add extra water.
What size batch did you do? With 10lbs of grain I thought maybe 5 gallons. How does the system feel quality wise?
This was a 5 gallon batch. The quality of the controller is pretty good. I like the quick connects and hoses. The kettle is fairly cheap in my opinion. The grain basket does its job but I wouldn't toss it around. The pump is fine. The heat exchanger works great. All around for the price you pay its pretty good.The good thing about the Clawhammer system is it comes with everything you need. If I had an unlimited budget I may have gone for the single vessel system by Spike but I don't know what that would have cost.
Great system. Strongly considering buying this one or the 10 gal unit. How are mash heat up times and time to boil? Thanks
I have not yet done a large brew in it. I tested it with 12 gallons of water and it boiled in less than 30 min. Getting to mash temp took around 20 min. It is really fast because it is 230 vac at 30 amps. I am brewing a second batch on this system soon. I will pay closer attention to the times and write them down. So far the system works like they show.
Thank you! This was my question as well :-). Great review btw :-)
@@b.e.d.brewing3909 I ended up going with a Brewzilla 65L system. It has worked out really well so far and it’s less than half the price. Still 240v so mash and boil times are good.
What kind of fermenter is that. Does it come with the glycol chiller and do you have a link for the fermenter and chiller ?
That is a Spike 15 gallon fermenter. Just type in spike fermenter. I bought mine from Toronto brewing supplies. The plate chiller came with the Clawhammer system. I built my own glycol chiller. I have a video on that as well. I purchased a Spike glycol chiller heat exchanger that goes with the fermenter from Toronto brewing supplies also.
Did you purchase directly from Clawhammer?
Yes I did. It was $1900.00 US before tax. It cost $3000 Canadian taxes in by the time I paid shipping, exchange, and brokerage fee.
how much did that cost to get into Canada? cheers
Hi Jason, it cost about $200.00 in shipping and $200.00 for duty and taxes so $400.00 Canadian. The system was $1900.00 US. All in was $2900.00 Canadian. Cheers
For better results in the chilling process, don't close the lid... Leave it open.. It'll be much faster
Not worried about the cooling time. With the plate chiller and the whirlpool arm I have added I can cool the wort from boiling to 70 f in 5 min.
Is this unit CSA approved?
Just looked on the side of the unit and I see no CSA symbol. However I put it on a GFCI breaker supplying the controller. Opening the control box to check for loose connection the wiring is layed out very well. All wiring is tied down in a tidy fashion. And if I was to build my own controller it would not be certified for sure.
I made my own, but copied Clawhammer hoses, Quick Connects, ect.
what did you use for a controller?
I use the Claw Hammer controller.
MILK MAN what basket did you use?
@@randymitchell2225 , found the guy on utube, looked him up on Google. Makes any size any screen size SS you want to use. I actually bought one of his clearance pieces.