mtk6006
Well-Known Member
Can anybody give me any advice at all? Is it all grain plus hops and no dme or lme or what? I have a idea of what i wanna try just ya know. Where to start would be nice and what am i instore for?
Mike
Mike
Not to be a dick, but there are a million threads on here to help you make the jump.
Make sure you've got the necessary equipment, grain, hops, yeast, and knock yourself out. You can keep it simple, or get as experimental as you wish.
Don't get too uptight and intimidated by AG, for the most part, you'll always end up with beer. Take good notes, try different things, and keep good sanitary habits.
The point of all grain, is that you EXTRACT your own fermentables (sugars) from a set amount of grain. You don't use LME or DME at all. You use a convertable malt, one that can also convert (change the starch to sugar) of other grains. That's called base malt- it is what replaces extract. Then in the recipe there are specialty grains that giv complexity and flavor, but can't convert themselves, that's what the basemalt helps do. And some grains don't convert at all, just provide colors and flavors.
Partial mash is where you convert some of your own fermentable sugars, but supplant the rest from extract.
If you look at my "Old Bog Road Brown Ale" recipe you can see how the same beer can be made with extract, as an all grain or as a partial mash, by converting the amount of extract to base malt, and using either 100% basemalt as an AG recipe, or a lesser percentage as an Partial Mash.
I suggest you read the section on beginning all grain brewing in How to Brew for a more thorough explanation. How To Brew Section 3 Brewing Your First All-Grain Beer
Senior member with 110 posts?Have you been using the wine or mead areas?
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