electric mash tun

[jlevac]

Just out of curiosity, we are starting up and waiting for our licenses and we are having a hard time figuring out our mash tun situation. I'd like to be able to do 100 gallon batches and code is telling us it would be "simpler" if we went electric over boiler... (long story). This would be a short term (1 yr or so) solution. Any one use or have made an electric mash tun?

thanks

[Dehner Distillery]

Steam would be the best. But since you can't do that, Oil bath would be the best. Direct fire underneath the kettle would be second best. Immersion elements are going to probably burn your batch.

I have very great results with the cold cook method.

[saaz]

You need to get a hold of Steven Cage of Artisan Still Design. He just quoted me on something similar. A little bigger than 100 gallons, but electrical with an oil bath. Sounds like I am in the same boat as you.

[MG Thermal Consulting]

I believe Jess over at Trident Stills also does electric mash tuns.

[Panoscape]

A solution might be to get an electric hot liquor tank and a regular mash tun and run it like a brewery would. Heat up water in the HLT then dough in the water/grain into your mash tun. The HLT could have a HERMS coil in the HLT so you can keep temp in the tun. It's worked for brewers for many years. As soon as we can afford it, this is the system we'll be setting up.

[jlevac]

I was thinking of going the way the brewery world does it. Thanks for the leads.