$699.0 Buy It Now or Best Offer
free,30-Day Returns
Seller Store lionbrewingsolutions
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Location: Holt, Michigan
Ships to: US,
Item: 275093325279
Restocking Fee:No
Return shipping will be paid by:Buyer
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money Back
Return policy details:
10.5 Gallon:10.5 Gallon
Country/Region of Manufacture:Unknown
Custom Bundle:No
Modified Item:No
Non-Domestic Product:No
Bundle Listing:No
Color:Silver
MPN:Does Not Apply
Power:1600W & 2800W
Anvil:Anvil
SHIPPING JANUARYVoted “Top Brew Gear of the Year” by Craft Beer & Brewing Magazine, the Foundry™ is the most versatile all-in-one brewing system on the market. Blazing fast heating times with the 4000W heating element and linear digital power control allows you to dial in the perfect heat rate for your recipe. Cleaning is a breeze with our NEW removable false bottom. Less time for cleanup means more time for BEER!The ANVIL Foundry™ is the most versatile all-in-one brewing system available. Now in 18 gallons!Key Features:240V Operation 6-20P plug 4000W 17A for Faster Heating & Better Boils.Cleaning is a breeze with the Patented Removable False bottom.Grain Capacity – 36 PoundsDouble Wall Insulation Maintains Mash Temps and Increases Heating Speeds.Linear Digital Power Control and Solid-State Switching for Fine-Tuning your Boil.Turbo 500 Distillation Ready.Includes High Capacity Stainless Immersion Chiller with Hoses & Fittings.External Pump Won’t Plug and is Easy to Clean. No Need to Disassemble Entire Unit! Use for Other Pumping Needs too.Three Sizes Available: 18 Gallon for 10 gallon batches, 10.5 Gallon for 5 Gallon Batches and 6.5 Gallon for 2.5-3 Gallon Batches.Minimum batch size: 5 gallonsOptional Recirculation Pump Kit – sold separatelyOptional Swirly™ Whirlpool – sold separatelyWattage – 6-20P 240V = 4000 wattsThe Foundry™ comes wired with a 240V NEMA 6-20p plug. This unit requires a 240V connection to a minimum of a 20 Ampbreaker. The 6-20p plug may be adapted to fit a different style of 3 prong 20 amp or greater 240V outlet, with no neutral, suchas L6-30 or L6-20. The unit is rated at 16.7 amps at 240V.Note: This unit cannot be ran on 120V. Do no rewire this unit for 120V.Note: Only plug this unit into a GFCI protected outlet. The Foundry™ is capable of creating wort in two different ways. The first method is called “no-sparge.” Sparging is the processof adding water to the mash basket after the mash is finished. No-Sparge simply omits that step and the wort is drained out ofthe mash basket after mashing without adding additional water. No-Sparge is the easiest method. The second methodutilizes “sparging” which means rinsing the grain with hot water after mashing to extract more sugars. The Sparge methodrequires a second vessel in which to heat water and requires pouring of the hot water over the grain. The Sparge method ismore efficient and allows for higher gravity beers. Both methods make quality wort. The methods are explained in greater detailbelow. To determine how much water you need for your brew day, you will first need to add the weight of all the grain in your recipe.Include flaked grains as well. But do not include malt extract syrup or powder. Extracts or other sugars are added aftermashing. Use the tables below for batch size and voltage you will be using. The unit will boil off about 1 to 2 full gallons perhour depending on power setting. These volumes are accounted for in the charts. Select the volume of brewing water youwill need for your batch based on the total weight of the grain. Also, note the Strike Water Temperature. “Strike Water” is theamount of water that is initially added to the Foundry™ boiler and mixed with the grain. Fill the Foundry™ to the required level,lower in the empty malt basket, and set the temperature at the recommended Strike Water Temperature. This is an estimated temperature that your strike water shall be to obtain a target mash temp of 152°F. Adding grain to hotwater lowers the temperature of the mash. That drop in temperature is determined by a few factors and the chart assumesthe grain is at room temperature and your target mash temperature is 152°F. You should measure the mash temperaturewith a hand held thermometer and make adjustments for the next time you heat your strike water. Don’t be concerned if yourtemperature is off by a few degrees. The temperature will settle in after a few minutes. Before adding the grain or before“doughing-in”, re-set the set point to your target mash temperature and then pour the grain into the malt basketwhile stirring to avoid dough balls. If you see dough balls, break them up with a spoon or mash paddle. Set a timer;this is the beginning of the mash. Most mashes are one hour in length, but follow your recipe if it recommends a differenttime. At the end of the mash, allow the grain to drain by carefully raising the mash basket and hooking on the lip of theFoundry.The Foundry™’s versatility allows for the grain to be rinsed with hot water after the mash has ended. Because some of thebrewing water is heated in a separate vessel, less strike water is required. Use the chart below to determine how much wateris needed during the mash. You will need one gallon of water (Hot Liquor) to sparge. Heat the sparge water in a separatevessel to approximately 175°F. This can be done on a stove for about 20 minutes. Verify the voltage switch is set correctly and the unit is plugged into a GFCI protected outlet.Prepare water and slowly lower the empty malt basket.Heat the water to the recommended strike water temperature.Set the controller to the desired mash temperature. Gently stir in the grain with a mash paddle, breaking up any dough balls.If you’re using the optional recirculation kit, wait 10 mins before turning the pump on to let the grain settle, then gently rake (stir) the top ½ ofthe malt basket every 15 minutes.After mash process is complete, carefully hang the basket on the top lip of the Foundry and set heat to boil (SET = 212°F). Gently add“Sparge Water” (hot liquor) to the malt basket (if using sparging method).Remove the basket from the Foundry™ when drips from the basket significantly decrease and the grain looks like all the wort has drained.Boil for 60 minutes, or as directed in the recipe. Add hops and/or other ingredients as required. Sanitize the cooling coil by submerging it intothe boiling wort for the last 10-15 minutes of the boil.Turn the Foundry™ off and run cold tap water through the coil until wort has reached the pitching temperature. Stirring with a sanitized spoonwill speed the cooling process significantly.Remove the cooling coil, stir the wort to cause a whirlpool with a sanitized spoon, and leave the lid on. Wait 15 minutes for the hops and trubto settle to the bottom.Sanitize the pump and hoses (if equipped) and transfer into a sanitized fermentor using the rotating racking arm to leave behind hops andtrub.Verify the voltage switch is set correctly and the unit is plugged into a GFCI protected outlet. Prepare water and slowly lower the empty malt basket. Heat the water to the recommended strike water temperature. Set the controller to the desired mash temperature. Gently stir in the grain with a mash paddle, breaking up any dough balls. If you’re using the optional recirculation kit, wait 10 mins before turning the pump on to let the grain settle, then gently rake (stir) the top ½ of the malt basket every 15 minutes. After mash process is complete, carefully hang the basket on the top lip of the Foundry and set heat to boil (SET = 212°F). Gently add “Sparge Water” (hot liquor) to the malt basket (if using sparging method). Remove the basket from the Foundry™ when drips from the basket significantly decrease and the grain looks like all the wort has drained. Boil for 60 minutes, or as directed in the recipe. Add hops and/or other ingredients as required. Sanitize the cooling coil by submerging it into the boiling wort for the last 10-15 minutes of the boil. Turn the Foundry™ off and run cold tap water through the coil until wort has reached the pitching temperature. Stirring with a sanitized spoon will speed the cooling process significantly. Remove the cooling coil, stir the wort to cause a whirlpool with a sanitized spoon, and leave the lid on. Wait 15 minutes for the hops and trub to settle to the bottom. Sanitize the pump and hoses (if equipped) and transfer into a sanitized fermentor using the rotating racking arm to leave behind hops and trub. Oxygenate the wort and pitch the yeast. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Clean the Foundry™ with mild unscented detergents, Powdered Brewery Wash (PBW), or percarbonate-based cleaners. For stubborn areas, we highly recommend Bar Keepers Friend to keep your product clean. Bleach should NOT be used to clean or sanitize stainless steel. For keeping your equipment clean and looking new, we strongly recommend cleaning immediately after brewing as soils and residue will be much easier to remove before it dries. Never toss components in a bucket of cleaning agents “to clean tomorrow” as these chemicals may damage the product if you exceed the recommended contact time. Important: Keep the inside bottom of the Foundry™ thoroughly clean and bright with Bar Keepers Friend. Cleaning and Maintenance Brewing Steps, a quick reference Tip: Anything that touches the wort after the boil must be sanitized.Oxygenate the wort and pitch the yeast.Clean the Foundry™ with mild unscented detergents, Powdered Brewery Wash (PBW), or percarbonate-based cleaners. For stubborn areas, wehighly recommend Bar Keepers Friend to keep your product clean. Bleach should NOT be used to clean or sanitize stainless steel. For keeping yourequipment clean and looking new, we strongly recommend cleaning immediately after brewing as soils and residue will be much easier to removebefore it dries. Never toss components in a bucket of cleaning agents “to clean tomorrow” as these chemicals may damage the product if youexceed the recommended contact time.Important: Keep the inside bottom of the Foundry™ thoroughly clean and bright with Bar Keepers Friend.Cleaning and MaintenanceBrewing Steps, a quick referenceTip: Anything that touches the wort after the boil must be sanitized.
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