Presentation on theme: "Comparing Different Mashing Techniques RIMS vs. HERMS vs. Single Infusion by: Harold J. Gulbransen & Bob MacKay."— Presentation transcript:
Comparing Different Mashing Techniques RIMS vs. HERMS vs. Single Infusion by: Harold J. Gulbransen & Bob MacKay
Is there a difference between HERMS & RIMS mashing? HERMS = heat exchange recirculating mash system RIMS = recirculating infusion mash system Advantages over single infusion mashing –Clearer wort –More precise temperature control –Perform more complex mash schedules
Is there a difference between HERMS & RIMS mashing? Potential disadvantages –Requires a pump so added cost –Scorching the wort is possible with RIMS if the pump fails –No scorching with HERMS as the wort never contacts direct heat
Controlling the Variables Brewed a Bock Bier to feature it’s malty character Same water profile – carbon filtered SD water Same malts Same sparging technique [batch sparge] Same mash tun, kettle and chiller Pitched same volume of yeast and feremented all beers in 10 gallon corny kegs [same geometry] and in the same chest freezer using a Johnson Controller
Recipe 6.0 gallons32.5 IBU75 min boil18.7 SRM 54.2% Munich Malt 10L [Briess]8.00 lbs 32.2% Pilsner Malt 2L [Briess]4.75 lbs 6.8%Melanoidin 35 o L1.00 lbs 5.1%CaraMunich0.75 lbs 1.7%Cafafa II0.25 lbs Rice Hulls1.0 lbs Carbon filtered SD water22 qts [1.5 qts water/ 1 lb grain] Sparge18 qts 170 F [acidified w/ Phosphoric acid] Hops:25 gmMagnum11.0% aa60 min 25 gmVanguard 4.7% aa10 min Yeast:White Labs WLP 810 [SF Lager] – 200 ml of yeast slurry Fermentation temps: 50 o F Packaging: kegged & force carbonated – Beer Gun to fill Bottles
Wort Aeration with Oxygen & a SS Aeration Stone
Next day: Single Infusion Mash Thanks to Patrick
Temperature control during fermentation
Fermentation in a chest freezer with a thermostat
Results: HERMSRIMSSingle Infusion Pre-Boil Gravity Pre-Boil Volume8 gallons8.4 gallons8.1 gallons Volume after boil6.5 gallons6.6 gallons6.7 gallons OG after boil FG after feremntation
Evaluation of Head Retention Time = 0 min.
Evaluation of Head Retention Time = 2 min.
Evaluation of Head Retention Time = 3 min.
Evaluation of Head Retention Time = 8 min.
Evaluation of Head Retention Time = 20 min.
Evaluation of Head Retention Best to Worst: –HERMS –RIMS –Single Infusion Mash Best Quality Head -RIMS – fine tan bubbles
Flavor Profiles JoAnne found HERMS the best tasting Slight metallic flavor with RIMS beer Single infusion had least body and was thinner than the other two. QUAFF Consensus? Let’s vote
Special Thanks to Bob MacKay Was this helpful to you when considering what Mashing technique you will employee in the future?