Home Brew Forum

I love wheat beers, and the ones I've done that I like the most have had a stepped mash or decoction.

I have problems doing a stepped-mash starting at 40C with my coleman igloo based mash tun.
I like the 40C step as it gets rid of loads of gums that can cause a stuck mash.

My normal MT is about 47L, but its difficult to raise temp enough with hot water additions so alternative is a decoction which takes a long time.

I saw the LIDL jam maker on offer last weekend so I thought I'd give it a go. A mash tun that can raise temp of mash

Recipe is 35% Pilsner, 49% wheat and 9% Oats + other stuff (see below)
5750g total grain

9% Oats is odd I know but I love extra body and mouth-feel it gives.

Gyle Number: 54
Fermentable Colour lb: oz Grams Ratio
Bohemian Pilsner Malt 2.5 EBC 4 lbs. 6.5 oz 2000 grams 34.8%
Wheat Malt 3.5 EBC 3 lbs. 4.9 oz 1500 grams 26.1%
Flaked Wheat 0 EBC 2 lbs. 13.8 oz 1300 grams 22.6%
Oat Flakes 2.5 EBC 1 lbs. 1.6 oz 500 grams 8.7%
Cara Munich 120 120 EBC 0 lbs. 8.8 oz 250 grams 4.3%
Carabelge 300 EBC 0 lbs. 3.5 oz 100 grams 1.7%
Acid Malt 2.5 EBC 0 lbs. 3.5 oz 100 grams 1.7%


Hop Variety Type Alpha Time lb: oz grams Ratio
Tettnang Whole 4.3 % 85 mins 0 lbs. 1.1 oz 30 grams 100%


Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.4% ABV
Total Liquor: 36.7 Litres
Mash Liquor: 14.4 Litres
Mash Efficiency: 75 %
Bitterness: 13.2 EBU
Colour: 23 EBC
Yeast
Schneider Weisse

The main reason for the post is to record how well (or not) the new LIDL jam-maker copes with doing a step mash, so please forgive focus on that part of the brew.

I didn't have time to make a new manifold so I just used parts of my existing one.
It's far from perfect, very small and I new I was really chancing a stuck mash but hay-ho.
I used a bit of 1/2" poly pipe in tap hole and pushed 15mm pipe through this gently.
I found in tests if you're too rough you can tear the poly (tap hole cuts it under pressure).
Anyway it fitted OK.


I added 15mm valve on downpipe to help siphon effect.


Initial step set for 40C. I added water from HLT and after a while temp rose higher than expected.
This triggered an 'over temp' warning on jam-maker (see LCD pic) , but didn't make it switch off.

40C

50C. I found heating mash much more difficult that test day before with water.
Low conductivity of mash encouraged hot-spots.

This took quite some time AND lots of stirring as quite a temp gradient when heating using jam-maker. I had digital thermometer and othe temp sensor in mash and often 3-5C difference unless stirring continuously.
Jam maker probe at base (near heating element), my other sensors nearer top.

Jam maker did settle down +-1C or so once you'd stopped asking it to increase temp. See here at longer 67C

Ready for first runnings..

Start of first runnings. I started slow but no probs.

After 2 batch sparges


Next day while cleaning jam-maker I noticed signs of caramalisation / scorching where wort was trapped between element and manifold. Poor circulation / stirring probable cause.
I tasted this and no scorch taste.
I must admit my main worry was localised hot spots extracting tannins but I didn't taste any in wort.

After hose-pipe spray see where element heated up wort.

Cleaned up OK.


Its not ideal, but it is cheap and it did the job. Ideally I'd recommend a false-bottom rather than a manifold and recirculation, but stirring, though hard work, did the job OK.

I boiled next day in my normal burco boiler (OG 1051 25L).
Its bubbling away nicely now.

Brilliant thread JMC thanks. You and I d=seem to have similar equipment as well as ideas! I too have got the 47lt Coleman and Im going to try a step mash in my Lidl boiler. Ive had a brand new manifold lying about for ages made out of stainless braided hose and some copper tube inside it. I hooked it up the same as you have with some silicone pipe and it sits perfectly in the bottom of the jam maker without touching the element in the middle, so Im hoping there shouldnt be any scorching, we'll see.
Ill post some pictures when I get chance to do a quick mash in it....to be continued!!

crookedeyeboy wrote:Brilliant thread JMC thanks. You and I d=seem to have similar equipment as well as ideas! I too have got the 47lt Coleman and Im going to try a step mash in my Lidl boiler. Ive had a brand new manifold lying about for ages made out of stainless braided hose and some copper tube inside it. I hooked it up the same as you have with some silicone pipe and it sits perfectly in the bottom of the jam maker without touching the element in the middle, so Im hoping there shouldnt be any scorching, we'll see.
Ill post some pictures when I get chance to do a quick mash in it....to be continued!!

Glad you like the post.

Looking forward to hear how you get on.
What are you going to brew?
ATB John

Hmmmm not sure maybe a standard bitter or something simple just to try it out. Watch this space!

Nice brewday JMC, interesting experiments going on , must get my Lidl pot ready for its maiden voyage.

Thanks barneey

For this wheat beer, plan was for a 40-50-60-70 mash approx 15-15-25-25 mins followed by a batch sparge to mash out. Plus time needed to heat between stages with Lidl jam-maker of course.

I was looking at temp readings from mash and its clear that while it (sort of) does the job there is a wide temperature variation across the mash unless you stir a lot. Maybe recirculation and a slighly looser mash would sort this out.

Pics below show difference between temp set on lidl jam-maker (red line), and average tempearture of mash (black line)

Average calculated from
a) The temp reading from the jam maker (sensor at bottom of boiler in middle) and
b) Digital thermometer. Temp approx half way down mash
c) Thermometer 2. Probe (normally used in HLT) near surface

Average temp reading sort of follows target plan but there's quite a variation in temp.

Temp of mash always lags behind set temperature untill set temp stops being increased.
You need to keep an eye on overshooting too and hot spots. I'd recommend stirring or recirculation

Have fun..

Thanks JMC! Even though recirculating is a possibility as I have a pump whats your thoughts on the grains sitting on the bottom of the boiler? You'll still have to stir to stop them burning/charring etc wont you?

crookedeyeboy wrote:Thanks JMC! Even though recirculating is a possibility as I have a pump whats your thoughts on the grains sitting on the bottom of the boiler? You'll still have to stir to stop them burning/charring etc wont you?

You're right. I'd be wary of scorching if grain on element not being stirred.

I haven't got a false-bottom for the Lidl jam-maker / 'tun', so next time I do this I'll try to avoid adding loads of heat with the Lidl jam-maker's element.

I'll probably start with a really stiff mash for 40C rest and use HLT liquour to raise temp to 50C & 67C. I'll try using Lidl mash tun to maintain temp and just raise a bit if needed.

Why?
a) Reducing heat from element reduces chance of scorching
b) Adding hot HLT liquor and stirring may give more even temp profile
c) 1800 W element takes quite a while to heat wort. Having said that if it was beefier it would increase chance of scorching
d) Its hard work continuously stirring while its heating up mash.

Good luck with your brew.

crookedeyeboy wrote:Brilliant thread JMC thanks. You and I d=seem to have similar equipment as well as ideas! I too have got the 47lt Coleman and Im going to try a step mash in my Lidl boiler. Ive had a brand new manifold lying about for ages made out of stainless braided hose and some copper tube inside it. I hooked it up the same as you have with some silicone pipe and it sits perfectly in the bottom of the jam maker without touching the element in the middle, so Im hoping there shouldnt be any scorching, we'll see.
Ill post some pictures when I get chance to do a quick mash in it....to be continued!!

Have you done a mash / brew with your Lidl boiler yet?