The Beerbarian R.H.E.M.S

When mashing, hot water from kettle #1 outlet is directed through line #1 to be pumped by pump #2. The water can then be redirected from line #4 to the outer counterflow loop. The hot water would then heat any wort being recirculated from mash tun through the inner counterflow loop. The water exiting the outer counterflow loop through line #8. From line number #8 the hot water may return to kettle #1 through line #5. The wort being recirculated through inner counterflow loop exits the outlet line of kettle #2 to the Lauter Grant. Pump #1 pumps the wort from the grant to the inner counterflow loop. The wort exits the counterflow through line #10 then output through line #12 back into the mash. When done mashing, any hot water that was being used to regulate mash tempatures would be pumped up to kettle #3 before wort would be transfered from sparge. To sparge, the wort is pumped through the inner counterflow loop via the Lauter Tun previously mentioned, then instead of exiting thorugh line #12, it is directed through line #11 to begin filling Kettle #1 to be boiled. To chill wort after boil, the wort is pumped from kettle #1 outlet and is directed through line #9 to pump #1 to be pumped through inner counterflow loop while cold water is flushed to outer counterflow loop via lines #3 and #4. Used chilling water is then output through lines #8 and #6 as it leave the outer counterflow loop. The cool wort is then recirculated back into kettle through lines #10 and #11 as it leaves the inner counterflow loop. The entry point to the kettle from line #11 will be setup to cause a whirl in the kettle. After wort is chilled to desired tempature, the whirl is stopped, and the hot break, cold break, and hops are allowed to settle before pumping wort out of kettle into fermentors.