MorrisBrewingCo
Well-Known Member
Original Post has been edited many times with input consensus
I have seen requests for the All Grain Brewing Process in a simple beginners format for those interested in making the switch or starting out. The process is partially calculated, opinionated, and sometimes overwhelming for someone trying to gauge interest. You will never know until you attempt, fail, and learn. The process below uses fly sparging (Steps 6. - 8.), batch sparging or BIAB are another option for rinsing grains (suggested link needed) EDIT:This guide is about pure process. I would encourage more research on cleaning, calculations, equipment and bottling/kegging (after fermentation options) because this is not a one size fits all process.
Disclaimer: I am not affiliated with a Brewing Company, it is just a username.
Equipment:
- 6+ Gallon Boil Pot with spigot [Recommend using 8+ to prevent boil overs, Stainless Steel is best but more $, aluminum requires prep (boil water in pot to create grayish fade aka oxide layer before use)]
- 10 Gallon Cooler Assembled Mash Tun
- 5 Gallon Cooler with spigot (Recommended for fly sparging only)
- 6/6.5 Gallon Glass Carboy (better bottle or bucket is a cheaper option)
- Carboy Rubber Stopper
- Immersion Wort Chiller
- 2 Food Grade Hose Line
- Electric Thermometer
- Hydrometer
Ingredients (Recipe will provide amounts):
-Grains [buy crushed/milled grains from LHBS and store airtight (Recommend not online)]
-Hops
-Yeast
Basically (Clean > Heat Water > Mash > Sparge > Boil > Hops > Ferment > Bottle/Keg)
#F = # of Degrees Fahrenheit
LHBS = Local Home Brew Store
1. Clean EVERYTHING that might come in contact with home brew
2. Heat the calculated amount of strike water to +15 degrees above the calculated strike water temperature (Optional: If chemical make up of water is unknown, use spring water)
3. Transfer Strike Water in to the Mash Tun (Research mash water PH or Optional: Add 5.2 PH Stabilizer to strike water to improve beginners efficiency)
4. Once water has cooled to the calculated strike water temperature (usually between 150F to 154F but be precise), Add grains to strike water mash tun while stirring water
5. Seal the cooler mash tun shut and allow grains to mash for the calculated duration (usually 60 minutes)
6. Heat calculated Fly Sparge Water to 185F
7. Transfer Fly Sparge Water to 5 Gallon Cooler and allow to the water to cool to just above 170F before sealing the cooler shut
8. Slowly Drain mashed water (or "Wort") to clean pitcher(Optional: sanitze as well) and add back to the mash tun cooler, repeat until the mash tun drains grain free
9a. Transfer the Wort back in to the Boil Pot slowly with as little agitation as possible (slower = better efficiency)
9b. While mash tun drains, Add 170F fly sparge water to the mash tun keeping the water level 2 inches above the grain level until empty
10. Heat Wort to a rolling boil (not full bubbling boil)
11. Add Hops to the boiling wort at the recipe's specified hop schedule time (monitor heat source and wort temp level to maintain boil but avoid boil over) (At the last 15 minutes of boil, evaluate final boil wort volume, if: LOW add spring water; HIGH increase temp; Optional: Add Irish Moss to improve beginners clarity at 15min), At the last 10 minutes of boil, Insert wort chiller in to the wort to disinfect
12. Remove boil pot from heat source and Activate wort chiller to begin cooling wort to under 70F
13. While wort is chilling, Sanitize Carboy, Food Grade Hose Lines, and Carboy Rubber Stopper
14. Transfer wort to carboy using food grade hose line, one side connected to the spigot of the boil pot, the other placed just past the opening of the carboy so the wort is splashing in to the carboy (aeration); be sure to take a hydrometer reading of the Wort for Original Gravity (OG)
15. Add calculated amount of yeast cells to the wort in the carboy and seal the top of the carboy with rubber stopper
16. Insert a food grade hose line in to the rubber stopper and put the other end in a cup of sanitize water to create a blow-off tube
17. Cover carboy with towels to keep safe from light
18. Ferment for 10-21 days (bubbling is 60+ seconds appart) and take hydrometer reading for Final Gravity (FG) (should be around 1.010 for completion)
19. Keg or Bottle your homebrew and allow 2 weeks to age (research equipment and process while beer ferments)
20. Drink your home brew!
Mash and Sparge Water Calculator:
http://www.brew365.com/mash_sparge_water_calculator.php
Yeast Pitching Calculator:
http://www.mrmalty.com/calc/calc.html
Alcohol By Volume (ABV) Calculator:
http://www.brewersfriend.com/abv-calculator/
How to Make a Yeast Starter
https://www.homebrewtalk.com/f39/how-make-yeast-starter-pictorial-76101/
Mash and Balance Value Calculator
http://www.tc.umn.edu/~rohw0009/homebrewing/calculator/bvcalc.htm
Grain Substitution Chart
http://www.brew.is/files/malt.html
Suggested Updrades:
-Yeast Starter
-False Bottom for Mash Tun
-Stir Plate
-Stainless Steel Spigots
-Kegging Equipment
-Aeration Kit/Stone
Cheers
Printable PDF:
View attachment All Grain Brewing Process in 20 Simple Steps.pdf
I have seen requests for the All Grain Brewing Process in a simple beginners format for those interested in making the switch or starting out. The process is partially calculated, opinionated, and sometimes overwhelming for someone trying to gauge interest. You will never know until you attempt, fail, and learn. The process below uses fly sparging (Steps 6. - 8.), batch sparging or BIAB are another option for rinsing grains (suggested link needed) EDIT:This guide is about pure process. I would encourage more research on cleaning, calculations, equipment and bottling/kegging (after fermentation options) because this is not a one size fits all process.
Disclaimer: I am not affiliated with a Brewing Company, it is just a username.
Equipment:
- 6+ Gallon Boil Pot with spigot [Recommend using 8+ to prevent boil overs, Stainless Steel is best but more $, aluminum requires prep (boil water in pot to create grayish fade aka oxide layer before use)]
- 10 Gallon Cooler Assembled Mash Tun
- 5 Gallon Cooler with spigot (Recommended for fly sparging only)
- 6/6.5 Gallon Glass Carboy (better bottle or bucket is a cheaper option)
- Carboy Rubber Stopper
- Immersion Wort Chiller
- 2 Food Grade Hose Line
- Electric Thermometer
- Hydrometer
Ingredients (Recipe will provide amounts):
-Grains [buy crushed/milled grains from LHBS and store airtight (Recommend not online)]
-Hops
-Yeast
Basically (Clean > Heat Water > Mash > Sparge > Boil > Hops > Ferment > Bottle/Keg)
#F = # of Degrees Fahrenheit
LHBS = Local Home Brew Store
1. Clean EVERYTHING that might come in contact with home brew
2. Heat the calculated amount of strike water to +15 degrees above the calculated strike water temperature (Optional: If chemical make up of water is unknown, use spring water)
3. Transfer Strike Water in to the Mash Tun (Research mash water PH or Optional: Add 5.2 PH Stabilizer to strike water to improve beginners efficiency)
4. Once water has cooled to the calculated strike water temperature (usually between 150F to 154F but be precise), Add grains to strike water mash tun while stirring water
5. Seal the cooler mash tun shut and allow grains to mash for the calculated duration (usually 60 minutes)
6. Heat calculated Fly Sparge Water to 185F
7. Transfer Fly Sparge Water to 5 Gallon Cooler and allow to the water to cool to just above 170F before sealing the cooler shut
8. Slowly Drain mashed water (or "Wort") to clean pitcher(Optional: sanitze as well) and add back to the mash tun cooler, repeat until the mash tun drains grain free
9a. Transfer the Wort back in to the Boil Pot slowly with as little agitation as possible (slower = better efficiency)
9b. While mash tun drains, Add 170F fly sparge water to the mash tun keeping the water level 2 inches above the grain level until empty
10. Heat Wort to a rolling boil (not full bubbling boil)
11. Add Hops to the boiling wort at the recipe's specified hop schedule time (monitor heat source and wort temp level to maintain boil but avoid boil over) (At the last 15 minutes of boil, evaluate final boil wort volume, if: LOW add spring water; HIGH increase temp; Optional: Add Irish Moss to improve beginners clarity at 15min), At the last 10 minutes of boil, Insert wort chiller in to the wort to disinfect
12. Remove boil pot from heat source and Activate wort chiller to begin cooling wort to under 70F
13. While wort is chilling, Sanitize Carboy, Food Grade Hose Lines, and Carboy Rubber Stopper
14. Transfer wort to carboy using food grade hose line, one side connected to the spigot of the boil pot, the other placed just past the opening of the carboy so the wort is splashing in to the carboy (aeration); be sure to take a hydrometer reading of the Wort for Original Gravity (OG)
15. Add calculated amount of yeast cells to the wort in the carboy and seal the top of the carboy with rubber stopper
16. Insert a food grade hose line in to the rubber stopper and put the other end in a cup of sanitize water to create a blow-off tube
17. Cover carboy with towels to keep safe from light
18. Ferment for 10-21 days (bubbling is 60+ seconds appart) and take hydrometer reading for Final Gravity (FG) (should be around 1.010 for completion)
19. Keg or Bottle your homebrew and allow 2 weeks to age (research equipment and process while beer ferments)
20. Drink your home brew!
Mash and Sparge Water Calculator:
http://www.brew365.com/mash_sparge_water_calculator.php
Yeast Pitching Calculator:
http://www.mrmalty.com/calc/calc.html
Alcohol By Volume (ABV) Calculator:
http://www.brewersfriend.com/abv-calculator/
How to Make a Yeast Starter
https://www.homebrewtalk.com/f39/how-make-yeast-starter-pictorial-76101/
Mash and Balance Value Calculator
http://www.tc.umn.edu/~rohw0009/homebrewing/calculator/bvcalc.htm
Grain Substitution Chart
http://www.brew.is/files/malt.html
Suggested Updrades:
-Yeast Starter
-False Bottom for Mash Tun
-Stir Plate
-Stainless Steel Spigots
-Kegging Equipment
-Aeration Kit/Stone
Cheers
Printable PDF:
View attachment All Grain Brewing Process in 20 Simple Steps.pdf