![]() This way progress was monitored, keeping the wort level constant in the pot and the mash still floating and not compressed. An old plastic FV was placed under the tap to act as an underback, a perforated sheet of kitchen foil placed on the grainbed when sparging began with the tap opened. By refractometer the implied gravity was 1075. After 75 minutes, 8g of gypsum was added to the grains and wort was recycled until runnings cleared of grain particles. While many do a full volume mash, it's still old school here with liquor to grain ratio of 2.5L/kg, which required 7 litres additional outside the malt pipe. Further, this procedure does not allow free monitoring of the rate of extracting sugars from the grains, which means that mash extraction is inevitably fait accompli with randomised efficiency. In doing so the grains in the mash are compressed and free flow of sparge liquor is restricted, potentially creating channelling while also causing grain particles to pass through into the wort prior to boiling. The tube is lifted and placed on a supporting ring at the top of the vessel for sparging. With a separate temperature probe in the mash, occasional jugging and stirring, the surrounding liquor on the outside of the tube evened the temperature to achieve the desired mash temperature. ![]() This Klarstein has no recirculating pump, but while one could be connected, any flow rate necessary to keep the temperature even would likely compress the mash and force grain through the perforated bottom. Mashing cold grains with liquor temperature of 75C on this occasion, even after lots of stirring, the display showed 71C while the mash was only 64C. This is worsened if covered by debris from the mash. One problem is the temperature sensor at the bottom of the kettle, quite distanced from the mashed grains. Ron's published recipe had only pale malt, but I've included a proportion of Vienna for a little colour and flavour. I like roast barley, but although Vaux's version would seem to include this, but the original didn't have that sort of taste, so for colour I've used crystal and black malts. Those were all pale beers, while Best Scotch was dark, but as it drank almost like a pale beer thought to make some mods to add some colour. The only others of Lorimer and Clark I remember seeing were in Ron Pattinson's blog and book Scotland! Vol 2 for XXP6, XXP7 and XXP8. Many attempts have been made at replicating the original, but maybe that used by Vaux, not the original by Lorimer and Clark, was the recipe I used. ![]() Lorimer's Best Scotch was one of my favourites until brewing was moved to Sunderland. The Karstein was cheap enough, but a 30 or 35 litre version would have been a better choice. The first beer was reasonable enough, but efficiency was low, particles of grain were scorched to the bottom and clear wort into the FV wasn't possible. Unimpressed by my first effort, methods have been altered to improve performance. Here the equipment in regular use is 3V with optional RIMS, but 2 years since was the first outing for a very basic 25 litre Klarstein had its eighth outing on Friday.
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