ALL grain brew??

[Jason Halter]

Reading lots on how to make an AG brew... I understand all the ingredients and processes. But do you Mash in all of your base grains, specialty grains, and flavouring grains and every other grains all in the same mash @ the same time?

I understand that there are some exceptions to the norm. I am going to attempt the Lauder tun with a coleman cooler. Looks pretty easy. So when you brew AG there must be lots of grains down there? And how fast or slow should you go with the flow. I read in my book that your first runnings(sweetest) are not supposed to be restrained back into the lauder tun? But the rest(remainder of mash)should be returned to filter through the grain bed... Well...is that before the sparging process? At the same time? I'm confused could someone please enliten me on just this part please.

 

[Axegod]

Yes, for the most part all grains go into the mash. (for exception see "decoction").
There are a few types of ways to run the water through the grain - this process is called sparging (see batch sparging vs. fly/continous sparging)

Here is a good reference: www.howtobrew.com

and another: http://cruisenews.net/brewing/index.php

Cheers.

 

[Musthavbeer]

In all most all beers all the grains go in at the begining. The recirclulating of the wort is very important (vorlauf), yes you vorlauf before sparging, the rate should be at about 1 gallon/ 12 min, both vorlauf and sparge. The clearer the wort the better. If you lauter too fast you can create a vacuum and a stuck sparge can result.

 

[Axegod]

PS: here is another source :

http://www.hbd.org/cascade/dennybrew/#BREWING WITH

The pictures helped me.

Cheers.

 

[Beer Snob]

You know I was thinking about this very same issue today... what is the difference between mashing with all the grains and adding the specialty grains in a steep? My AGs has been just everything added in the mash....