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A close up view of the mash being recirculated. I do this for the last 15 minutes of my infusion mashes in order to guarantee the clarity and also to allow the tun to even out in temperature.
Before starting the recirculation I add about 8 litres of sparge liquor to top the tun up to its maximum level. This helps increase the temperature of the mash during the sparge phase. Higher temperatures mean lower viscosities on run off.
As you can see, for the recirculation and the sparge I balance a copper pipe across the top of the mash tun, use a clamp below the copper pipe and then rest the pipe there. In practice I submerge the outlet of this pipe.
