OK, I know you are asking yourself now, What is a Beer Sculpture? No, its not a tower of beer cans. A Beer Sculpture is a welded metal piece of art that holds several brewing pots in the creation of Beer Wort. A typical Beer Structure holds three different kettles identified as the Hot Liquor Tank, Mash Tun, and the Boil Kettle. In a four kettle system there is the addition of a Lauder Tun but our Mash Tun functions as both. The Beer Sculpture not only holds the kettles but provides a frame for the burners and pumps that run the system.  This sculpture is a right to left flat structure which runs on two pumps. Its totally awesome.

Prior to purchasing this 20 gallon system, I was using 15 gallon kettles (10 gallon system) on a make-shift rig consisting of two Banjo burners and an overturned metal trash can to hold the Mash Tun. It was a one pump system that worked very well but required two people to lift the Boil Kettle off the ground after the sparge to set it on the Banjo burner. This was a gravity sparging setup. Now of course that problem is solved in fine style due to the two pumps and multiple burners. Thank you More Beer.

This 2100 Brew Sculpture from B3, is managed through the use of two controllers that fire up and off to control the temperature of the Hot Liquor tank and the Mash Tun enabling fine management of the wort creation process.

In the morning I will fire the thing up, check all the fittings and clean the entire system with PBW. The next brew day will probably be next week sometime and I will post some pictures of the event.

I picked this link up through a Twitter feed I have been following.  If you do not know about Twitter its the hottest social networking application to come down the pike in the last year or so.  Move over Facebook here comes Twitter.

Here is the original link at Twitter its from a guy who is a Craft Brewer (IAACB).

http://www.youtube.com/watch?v=EDtGLbUDRac

Part II

http://www.youtube.com/watch?v=IVtIUEOd4DU

Ingredients: Malt:*7 lbs Pale Malt Extract (unhopped)*1 lb Crystal Malt 40 Lovibond*1 lb Munich Malt*Hops:*1 oz Cascade (60 min)*1 oz Willamette (60 min)*1/2 oz Cascade (35 min)*1/2 oz Willamette (35 min)*1/2 oz Cascade (15 min)*1/2 oz Willamette (15 min)*1 oz Cascade (3 min)*Finings:*1 tsp Irish Moss (20 min)*Yeast:*Wyeast #1056 – American Ale Yeast Instructions: Instructions:*Add 1.5 gallons cold water and the grains(in a bag) to your brew pot.*Take at least 30 mins bringing the water to around 175 degrees F., stirring regularly. *Remove the grain bag.*Remove the pot from the heat (to prevent scorching)and add the extract while stirring.*Replace on heat, bring to a boil, then follow hopping schedule. (All times are given to the end of the boil.)*Comments:*This is one of my favorite recipes. It edges out other beers with it’s fuller body from the amount of Crystal and Munich malts. It’s flavor is definitely American hops, but the Willamette and Cascade combine for nice flavor different than Cascade alone.*This recipe took the Gold Medal in American-style ales in the St. Louis Brews’ 1997 Hoppy Holiday Homebrew Competition, the Bronze (Amer. Ales) in The TRIBE’s 97 St. Vrain Spring Run-Off, and the Bronze (Amer. Ales) in PALE ALES’ 97 Hoppiest Show on Earth Homebrew Competition. by: Brian Rezac