Equipment Glossary Acknowledgements

Site Map
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


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
Additional Equipment
Example Recipe
Partial Mash Option
Starting the Mash
Conducting the Mash
Conducting the Lauter
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