Making a 55 Gallon mash tub

[Rclark12]

So I started talking about this in '55 gallon fermenters' but didnt want to clog that thread up since this is a little different. Im not talking about fermenting in a 55 gallon but actually mashing/converting the grains in one.

I have been wondering about using a 55 gallon steel drum with propane under it for large all grain mashing, as its annoying to do a bunch of small batches (my only other option is 5 gallon buckets an Id like to just bbang out like 30-40 gallons of mash in one shot).
OR
The other option is wrapping some blankets around a plastic 55 gallon drum andpouring the water over some grain and then adding the malt once it gets to temperature. I assume its ok to pour water around 180 degrees into the food grade barrels, and that with a blanket it would keep heat plenty long enough for a successful conversion.

I was searching threw here, google and youtube, found a few things on youtube and a beer site but not exactly what Im asking here, and haven't seen anything about using a 55 steel for a big mash pot which seems like it could work well, or atleast use it to boil water and I could use wood fire/coal to heat the water. Water could even just be boiled in the steel and transfered to the plastic with the grains in it for a two part kind of system. Seems efficent and simple enough. Thoughts on any of this?

[Prairiepiss]

First I wouldn't recommend a steel drum. They are lined. And putting heat to it and scratching it with a mash paddle will allow it to taint the mash. And expose the steel and allow it to rust.

Many beer guys use stainless steel 55 gal drums for mashing. Bubbas barrels sells them. And Norcal brewing sells false bottoms for them. http://www.norcalbrewingsolutions.com/" onclick="window.open(this.href);return false;" rel="nofollow That would be what I would be looking at if you were serious about mashing that much.

[Jimbo]

Thats a LOT of mash/wash. Why so much? I do 12 gallon mashes, with 25 lbs of grain and mash/ferment in an 18 gallon blue barrel with clamp on lid. It all lends itself to a 15.5g kettle and still. I have 2 of the blue barrels so I can do a double back to back. Then do 2 strippers and 1 spirit run. Its a lot of work and time. Scaling up sounds daunting. The stilling part takes the longest (man hours). If youve got 36+ gallons of wash to deal with, thats 3 back to back strips or 15 hours of sitting in front of the still and clean up. Then a few more for the spirit run. So then youre gonna wanna build a still to match, and folks around here are gonna start to question the scale being hobby level.

[Rclark12]

The stainless is what I seen on a beer site, I was hoping the steel would work since I could get them cheap on craigslist but o well. Maybe I will stick to pouring boiling water into the plastic drums just to keep it simple that way. I guess the steel wouldn't even be good to heat water due to the effect it could have on the lining, that sucks but o well

[Prairiepiss]

36 gal would take me 3 runs about 9 or 10 hrs. Single run and done.

[maheel]

you could use the plastic barrel and make a herms set up

have a google of ( herms beer )
the idea is to run the liquid from the mash and pump it through a coil immersed in heated hot liquid and back to the mash to keep the mash temp stable

[Coyote]

I run a 14 gallon load and can run it in 2 hours and 20 minutes. Single run. Stop pulling at 30%, toss everything that left except 4 gallons of sour

Some might think it a bit fast, but it sure puts a smile on the wifey's face!

So not counting clean up and next batch time 36 gallons through my pot still in about 6 hours

Coyote

[Rclark12]

^ are you talking about distilling or mashing? Because Im only talking about mashing, I would run 55 gallons in 3-4 runs depending how much liquid is actually produced from it, Im in the middle of upgrading from my 5 gallon still to a keg. I will check out the herm set sounds like the same way I've seen some redneck hot tub and pool heating ideas, pumping water into wood stove and similar ideas. I found stainless barrels on craigslist for 150 but thats a little out of budget for me I like the 10 dollar plastic drums

[Rclark12]

I like this idea, I may do something similar to this down the line, a little different but same idea. Possibly a good way for me to heat the 55 gallon drum for getting a good all grain conversion

https://www.youtube.com/watch?v=scRX0va6PAc" onclick="window.open(this.href);return false;" rel="nofollow

[wv_hillbilly]

I've thought about this before, but never put it to practical use. I'd figure it would work well

[Jimbo]

You dont need fire to get good conversation. I mash in at 146 and 2 hours later still at high 130's. Double wrap with old quilts.

Stripping time. Ya 3 hours I guess is right. More like 4.5 for a large slow spirit. I only do one and done for apple brandy. Wifey likes rum better with 2 runs. And I like 2 for AG's.

[Rclark12]

Ok good to hear about how well it holds temperature. I have never tried anything besides your typical sugar corn moonshine and a rye whiskey, one day Id like to try my hand at apple brandy, most of my shine gets turned to apple pie.

As for the stripping time are you talking about in a 15 gallon still or do you have a big still. 3.5 hours stripping for a 15 gallon doesn't sound bad, I cant wait to have mine finished but damn 2" copper stuff is expensive these days

[DFitz]

Say your mashing 50 gallons with a high corn content, you'll need something big enough to cook it in, that'd be close to a 50 gallon pot there. With room for your malted grains added this would fill it close to 3/4 full. You'll need a 2" valve to let your porridge into a fermenter, and I'd recommend a good gear motor and paddle to do your stirring.

Personally I'd consider keeping my eyes peeled in one of your closer industrial surplus sales yard. Your lookin at around 4 to 5 bills for a decent 55 gal stainless pot. In all, making a 55 gal mash manageable (unless single malt or extract) the equipment gets a little expensive.

[Rclark12]

There are some on craigslist for 150, Ill probably try it once and see how it goes, using mostly or maybe only malted corn. Worse comes to worse and its a poor conversion or so hard to stir Ill just bring it up to spec with a little sugar, I guess thats better then actually doing a sugar head. Sugar heads are simple and a I make alot of them but I just prefer knowing I had some actual mashing going on thats why Im going to attempt it. Ill probably put a mixing head on a real powerful old drill I have for mixing.

[Jimbo]

Ill probably put a mixing head on a real powerful old drill I have for mixing.

I have a design in my head that I want to implement to do something like that. During cooking the corn settles, during mashing the corn settles. Even during fermenting a slow stir might help things. So I want to make a top for my mash/fermenting barrel (which will also fit my keggle, that seals but with a mash paddle on a geared motor to turn slow. Once I get that going I might actually cook the corn over fire then, since the constant stirring will keep it from scorching, while I lounge with a couple fingers of somethign good and watch the process take care of itself

[Rclark12]

If you had stainless barrel you could weld a small piece of pipe/tube to the bottom so there is a spot for a stirring piece to fit into and not move all over, then a hole or pipe that runs threw the top lid, almost like a track to keep it on and put gears outside ontop of it. It would certainly be lovely to have an automatic mixer

[DFitz]

I have a 1/2 hp motor hooked up to a 30:1 gearbox with a paddle attachment that stirs through cooking and mashing if I chose to. The thing is, it weighs a ton. It would be perfect for a 50 gallon batch. . I've used it to cook corn a few times but I'm kind of afraid to use it as one mistake and it'll dent the top rim of the pot which I also use as my pot still. If your cooking in a barrel or pot that large (55 gallons), you can also mash in the pot as it takes so long to cool. To be honest, it'll likely need a little assistance with a cooling coil. My 25 gallon mashes take as long as 12 hours to reach a pitching temp.