The iStill Masher can mash up to 2000 liters. It has a double boiler and agitator, and is heated via natural gas and cooled by water. It supports cooking as well as single infusion and step-up mashing. Here’s more information on how the programming helps you to achieve your goals.
First of all, you can choose:
– Fahrenheit or Celsius;
– Agitator action (how many revs per minute);
– How many steps make up your mashing procedure (anything from 1 to 8).
Here’s an example of a mashing procedure:
1. Mash in;
2. Protein rest;
3. Conversion 1;
4. Conversion 2;
5. Mash out;
6. Cool down.
That’s 6 steps. Here’s how you can dial the above procedure (an example that can be used for single malt mashing) in. What consequently happens is put between brackets.
Step 1. Set temp at 40 C, leave it there for 15 minutes
(Water heats-up to 40 C, alarm is triggered, mash in takes place, alarm is triggered after 15 minutes)
Step 2. Set temp at 54 C, leave it there for 20 minutes
(Mash heats-up to 54 C, alarm is triggered, protein rest takes place, alarm is triggered after 20 minutes)
Step 3. Set temp at 60 C, leave it there for 70 minutes
(Mash heats-up to 60 C, alarm is triggered, first conversion takes place, alarm is triggered after 70 minutes)
Step 4. Set temp at 63 C, leave it there for 30 minutes
(Mash heats-up to 63 C for second conversion, alarm is triggered, after 30 minutes alarm is triggered again)
Step 5. Set temp at 72 C, leave it there for 15 minutes
(Mash heats-up to 72 C, alarm is triggered, mash-out takes place, after 15 minutes alarm is triggered)
Step 6. Set temp at 30 C, leave it there for 1 minute: mashing process finished
(Mash is cooled down to 30 C, alarm is triggered, mash can be pumped into the iStill Fermenter)
You decide yourself:
– The number of steps in your mashig procedure;
– What temperature goes with each step;
– And how long the mash should stay at that temperature;
– Prior to excecuting the now defined procedure, you hit the “start” button and of you go.