Equipment Glossary Acknowledgements


Site Map
Introduction
Section 1
Brewing Your First Beer With Malt Extract
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
14 How the Mash Works
15 Understanding the Mash pH
16 The Methods of Mashing
17 Getting the Wort Out (Lautering)
18 Your First All-Grain Batch
Section 4
Formulating Recipes and Solutions

 

 

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Chapter 18 - Your First All-Grain Batch

Preparation

One of the comments you will most often hear from first time all-grainers is, "I didn't realize it would be so easy!". Making beer from scratch is really very easy-- it just takes some preparation. So far you have seen the various steps and delved into the details in a few areas, but the best way to learn is by doing. Hopefully you have done several extract batches and a couple extract-and-specialty grain batches by now. You should know to have your ingredients and brewing water ready, with everything clean and sanitized. Unless you have purchased a grain mill, have the grain crushed for you at the brew shop. Crushed grain will stay fresh for about two weeks if kept cool and dry.


Figure 90 - Common Mashing Setup- This picture depicts what is probably the most common home mashing setup. The Mash/Lauter Tun sits on the counter near the stove and two large pots are used to prepare the sparge water and receive the wort.
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Your First All-Grain Batch
18.0
Preparation
18.1
Additional Equipment
18.2
Example Recipe
18.3
Partial Mash Option
18.4
Starting the Mash
18.5
Conducting the Mash
18.6
Conducting the Lauter
18.7
Things You Can Do Differently Next Time
Real Beer Page

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Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer