Brewhouse CIP

1. Post-knockout, spray out the kettle with the kettle drain open. While draining, attach the knockout (KO) manifold (block/bleed) to the valve at the HLT. Confirm the runoff valve is set back to "0."
2. Rinse through KO pathways left-to-right and right-to-left: "service water" goes to the left drain at the block/bleed, and "inlet water" goes to the right side drain elbows.
3. Send HLT to "wort out" until hot, then into the whirlpool (WP) tangential arm as needed to help break up the trub pile and drain it. Run service water backward through the HX to the KO manifold drain, repeating until no more bubbles appear.
4. Once the WK is drained and rinsed, note the volume in the HLT and send 2 bbls from the HLT to the WP tangential arm. Add 2x 64 oz caustic. Make sure the MT and WK lids are closed.
5. Pump at 85% for 10 minutes from the WK bottom valve through the HX to the tangential arm (the HX stays packed with caustic), then 15 minutes on the WK sprayball, then transfer to the MT through the lauter CIP until the pump runs dry - 5 minutes each on vorlauf (if used), mixer, and sprayball. During this cycle, attach the small gray hose to the MT drain to rinse hard-to-reach areas under the brewhouse.
6. After the HX caustic step, carefully disconnect the hose, put any parts used into a caustic bucket, tilt the elbow up on "HX out," and rinse the hose with Grundy water before hanging it to dry.
7. Kill the pump and drain at the MT drain and wort recirc valve. Carefully open the bottom latch on the MT manway for a "waterfall" out of the MT.
8. As the MT drains, begin rinsing the WK. Rinse both kettles and all pathways from the water Grundy.
9. Do a couple of "waterfall" rinses on the MT.
10. Use up all Grundy water, then leave most valves open to allow full drainage of the brewhouse. (Under review - may move to saving whatever water isn't used.)

If you're unsure whether a pathway is fully rinsed of caustic, don't guess - repeat the rinse step before moving on.