7712206-User Manual-EN-2019-9 15 | 22
Three-valve setup
Circulating during mashing
We always recommend resting the mash for 20 minutes after stirring in. In this period, we
recommend circulating on the outside of the malt pipe. This is done by pumping the wort
out through the lower port (red) and into the tank again on the left port (green). Use a dip
tube to make sure the wort is circulating around the malt pipe. This will give you a more
accurate temperature and prevent the heating elements burning the sugars. You can
circulate through the counterflow cooler, if you have that.
B40pro – Circulating during the mash
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