Basic All-Grain Brown Ale

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prothumia

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I've been brewing extracts for about eight years and I'm down in South America where equipment and ingredients are scarce. In fact, it took me months to find a guy who sells homebrew stuff.

He only sells grains, so I am facing an all-grain batch. I have all the equipment necessary to brew and keg batches including a corny keg and a kegerator. I've got huge brew pots and a plastic fermenting bucket.
I'm dying to brew...it's been eight months.

I've got all the ingredients to make a brown ale.

Can someone give me a link to some very basic instructions on all-grain brewing?

Also, what other equipment do I absolutely need to brew all grain? I won't be able to hop down to the local brew shop. Are there any good suggestions for making a lauter tun?

Please help me, I've been forced to drink crappy commercial beer for eight months!
 
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prothumia

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Thanks for the link.
How can I find a pot with a spigot? It seems dangerous to drill into my pot. How do people use coolers?
 

Onkel_Udo

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Thanks for the link.
How can I find a pot with a spigot? It seems dangerous to drill into my pot. How do people use coolers?
Many turkey fryer kits have a valve built in the aluminum pot. In addition, almost every online retailer for homebrew stuff carries a line of valved brewpots.

Not sure why "dangerous" is the term you picked for drilling a pot? Are you afraid of messing up the pot or personal injury. This is a common process and well documented. Usually a step-drill bit is used as it is very easy to free-hand even with low power battery drill.

As a mash tun, people use coolers through a number of methods: a mash screen, a copper manifold, PVC manifold or a false bottom. In truth, if you are not considering BIAB, rectangular cooler(s) are you cheapest route. As an HLT, I use an electric water heater element and a valve to keep from lifting 170 f water 6' in the air.
 
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prothumia

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It looks like the cooler method might be the best option for us.
This may sound like an inane question...
Studying all the processes online, it seems that a lot of water is being used. Am I correct in assuming that all of this liquid is saved and used in the wort. So, if I'm making a 5-gallon batch, the liquid should measure that amount for the boil?
 
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prothumia

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One more thing...I need to put all the grains for my recipe (chocolate, crystal, oatmeal, etc.) through the extract processing together, right?
 

Onkel_Udo

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All grains except some very special ones will be int he mash.

All grain uses about 20-30% more water than extract. You some to absorption in the grain, some to system inefficiencies, some to the greater amount of hot break and finally a greater amount of evaporation int he boil of a full volume wort.

So for a 5-gallon batch of a about 1.060 OG beer you want about 7.5-8 gallons so you can start the boil with a little over 6 gallons. There are lots of free and for fee mash water calculators when the time comes. So you still need an 8 gallon pot if you use coolers but you can siphon the cooled wort out instead of having a drain valve/tap/spiggot.
 

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