ROBOBREW v3 1st Brew day | Complete delayed start and mash step programming included

1st brew day on the Kegland Robobrew v3. I demonstrate how to set the Robobrew Gen 3 for a delayed start as well as how to setup the the controller of the Robobrew Generation the for automated step mashing. I give my final thoughts as well.

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Robobrew Generation 3 brewing systems can be bought at:
-MoreBeer
https://www.morebeer.com/products/robobrew-v3-grain-brewing-system-pump-35l925g.html
-Williams Brewing
https://www.williamsbrewing.com/ROBOBREW-GEN-3-P4338.aspx?afid=24

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Below is are quick links to jump to a section of insterest in the video, if you need certain infromation.

0:58 Recipe
1:29 Delayed start instructions
3:55 Step mash details
4:35 Programming mash steps into the controller
7:27 Mash in
10:00 Initial recirculation
10:47 End of mash timer
11:09 Mash out
13:12 Boil
14:55 End of boil
16:09 Final thoughts

Camlock connector: https://www.brewhardware.com/product_p/camdoublemale.htm?Click=17367

Common mash steps and what benefit they add.

-Phytase (86-126 F) – Lowers the pH of the mash. Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers.

-Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts.

-Beta Glucanese (95-113F) – Breaks down the gummy heavy starches, which can help improve stability and extraction, particularly for mashes high in proteins and adjuncts such as wheat.

-Pepsidase (113-131F) – Produces free amino nitrogen, which can aid in fermentation.

-Beta Amylase (131-150F) – Produces maltose, the main sugar fermented in beer.

-Alpha Amylase (154-162F) – Produces a variety of sugars, including maltose and also some unfermentable sugars. Mashing at the higher end of this range produces more unfermentables and therefore more body in the finished beer.

For the demonstration here is the reasoning behind the steps in the video.

Mashed in with 105F water and settle in at about 95F, as you mix the mash the machine will work back to 105F. Then spend 10 minutes at 128F, and 5 minutes at 144F, 30 minutes at 152F, mashout at 168F. The “Rests” here are only for settings on the Robobrew as you will be spending longer in the ranges as the Robobrew works to reach the next temp.
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