Start heating up the water (to 150)

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Connect the steam and heat up the Lauder tank to 180 (temperature on the screen)

 

Pour a little water in the tank from the bottom

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Turn on rotors

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Turn valve to pour water from above together with the grains

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add 400ml (almost a pound) of salt

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Pour grains and water together (blue valve for the grains and black button for the water)

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Get temperature to 140, this will activate the enzymes (get the water to 150 as it will go down when mixed with the grains)

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We are starting at 140 and we wanna bring the temperature up to 160 because some enzymes work better at higher temperatures

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Check thickness (adjust with water in case)

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cook at 140 for 15min, then raise temperature and cook for another 15min then sparge

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Pulisci le pale con acqua

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Turn the pump backwards to empty the pipe, disconnect the pipe and connect it to the very top

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Turn on the steam to bring up the temperature of the water to 160

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Make sure there's enough pressure so the water doesn't go down to the furnace

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Turn off the rotors so the shells settle at the bottom and form a filter

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{so we have water at the very bottom, then the shells resting on a perforated floor, and on top the enzymes and starch}

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wait 10 minutes for the grain to settle

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attach small tank to the side and let some water flow in there until leveled

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Take a brick measure (should be around 18)

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connect the hose to the cooling tank and start transferring

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Start the cooler, activate the rotors

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check the bricks on the wort

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When water starts going down and grains are exposed start sparging (water comes from the tank downstairs and is at about 160)

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on a batch we want a total of about 19 barrels of water between the wort and the water used for sparging, normally 11 barrels for cooking and 8 barrels for sparging

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When temperature goes below 95F pitch the yeast

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Transfer to fermenter (fir tanks)

Check for leaks in the fir tanks first, and steam it