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Direct Fired Mash Tun?


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Is anyone using a direct fired mash tun rather than steam?

I've seen breweries use them but am unsure of how safely one could be used in a distillery. I asked my architect/ engineers if they'd even be allowed in an f1 occupancy - neither knew the answer and they directed me to the city building department. I'm wondering if anyone else has been down this road already?

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Moonlight Brewery and most breweries trying to get some extra color in their beers use them. This is pretty normal for initial savings. Operating though may be higher.

There is a false bottom and you'll need to move the wort very quickly as to not scorch it too much, the term is maillard effect. I think it improves the flavor... until it burns it. It carmelizes the wort.

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