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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
inconsistencies.
Milled grain is placed into the Brew-Magic mash kettle and is supported
above a false bottom. Prepared water fills the kettle above the grain bed to
place the grain into a state of equilibrium with liquid both above and below.
Control valves are positioned to allow flow of liquid from under the false
bottom through the system mechanisms and finally back to the top of the
mash bed in a controlled gentle whirlpool that insures a smooth,
non-damaging motion and uniform distribution of heat.
The Brew-Magic System is a RIMS ( recirculating infusion mash system ). It
is the liquid not the mash ( grain ) which is recirculated. 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 onboard controller
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 utilizes a remarkable, fully flooded and vented
electronic heat exchanger which is automatically brought into play by the
controller. At this point the 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
recirculation 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 smooth recirculating methods.
The sparge operation is essentially identical 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 liquid descends
through the grain for a final rinse, it is then directed via gravity into the
boil kettle. The mash bed is retained as a static filter medium creating an
amazingly clean finish runoff. 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
inconsistencies.
Milled grain is placed into the Brew-Magic mash kettle and is supported
above a false bottom. Prepared water fills the kettle above the grain bed to
place the grain into a state of equilibrium with liquid both above and below.
Control valves are positioned to allow flow of liquid from under the false
bottom through the system mechanisms and finally back to the top of the
mash bed in a controlled gentle whirlpool that insures a smooth,
non-damaging motion and uniform distribution of heat.
The Brew-Magic System is a RIMS ( recirculating infusion mash system ). It
is the liquid not the mash ( grain ) which is recirculated. 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 onboard controller
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 utilizes a remarkable, fully flooded and vented
electronic heat exchanger which is automatically brought into play by the
controller. At this point the 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
recirculation 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 smooth recirculating methods.
The sparge operation is essentially identical 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 liquid descends
through the grain for a final rinse, it is then directed via gravity into the
boil kettle. The mash bed is retained as a static filter medium creating an
amazingly clean finish runoff. 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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