All-Grain Brewing 101: The Basics


Welcome to the world of brewing beer! In this video, we will offer you an intensive course of everything you need to know to start making whole beer. We will talk about the equipment you need and how you use it to make beer. In this video, we will use a gravity-fed configuration with Fermenter & # 39; s Favorites All-Grain Coolers. We will guide you through a simple assembly to guarantee a day of easy cooking without leaks.

The whole beer brewing method that we will show you in this video is called a one-step infusion puree. This means that we are going to keep the puree at a temperature all the time to convert the starches into sugars. There are more advanced maceration programs in which you can maintain the mash at different temperatures for different periods of time; We recommend that you learn them after mastering the one-step infusion puree.

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Step 1: Heat the water of your stroke. This is the water that will bring your puree to the correct temperature.

Step 2: pour water on the mash, add the grist and stir well to avoid that the grain is grouped into balls of dough, and to ensure a uniform temperature throughout the mash.

Step 3: Keep your mash temperature for one hour. The standard temperature for maceration is between 148 ° and 158 ° F. Do not exceed a mash temperature of 168 ° F!

Step 4: Inside the cooler, the hot water is activating enzymes in the grain that are converting the starches stored in the grain into fermentable sugars. While this is happening, collect and heat the water for bubbling.

Step 5: once the bubbling water is at 175 ° F, transfer it to the hot liquor tank

Step 6: After resting saccharification (mash 60 minutes), mash raising the temperature of the mash to 170 ° F adding almost boiling water (not the water of your hot liquor tank) and stirring well.

Step 7: After a 10 minute mash, recirculate the runoff from the mash slowly and pour it back gently into the top of the bucket until it is clean.

Step 8: Sparge! Gently spray the grain in the mash with water from the hot liquor tank. Drain the must from the kettle in the boiling kettle at the same speed that is draining the water from the hot liquor tank.

Step 9: Stop bubbling once you have collected an adequate amount of must. Now you can boil your must, just as you do with extract extraction. The only difference is a full volume boil.

As you become an experienced brewer, you will find techniques and tools that work best for your cooking day. Whatever your method, the most important thing to remember is never stop brewing! See all the excellent products and the community at Northern Brewer America & # 39; s # 1 Homebrew Supplier.

Video credits to BrewingTV YouTube channel





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    All-Grain Brewing 101: The Basics

    Comments 39

    1. To anyone willing to watch this video AT LEAST 3X, they should find most if not all of their questions answered. I've watched several ''whole-grain' brewing videos on ''youtube.com. This one is right at the top – not rushed and with good audible quality.

    2. Is mashing an oxygen-sensative process? The first time I treid this, I got a lot of off-taste and I think it was because I exposed the mash too much during mashout and sparging. I also poured the strike water into the the mash tun rather than siphon, which could have created more oxygen in my strike water.

    3. I like how they focus this video to the viewer who already brews extract. This is our promotion video from backyard brewer to brewmaster. Great video guys. Thanks for being to the point, and not wasting my time like the other videos on Youtube that are 30 plus minutes long. Subscribed.

    4. Thank you VERY much for explaining all this Now I know what I need to order from YOUR company in order to get set up to make my very own beer. I hope you will make a video on the accessories we can use to go from this stage to any other…like making draft beer or putting it all into a keg.

    5. In Russia, we derail grain train into large hydro electric dam during summer month. With army tank we PIT manoeuvre bakers supply truck into same damn after train crashed. Very important not long time to get truck follow train. After one month we launch house boat, invite all friend aboard and drink while swimming until vessel run aground on empty dam bottom. Is very good summer and do every each year. Is best beer yes…

    6. At what temp should the hot liquor be? You just said "warm water". Is that near boiling? 100 deg? Or does it not make that big of a difference?

    7. Very good explication! Visual is good. About the info, i have two questions:
      -You said "the strike water (174 F) have to be at 10-15 F up of the mash temperature (150F). I don't understand that part, 174-150= 24… Not suppose to be 10-15 up?
      -How are you determine the mashout and the sparge water for 18lbs grains?. If you want to collect 10G of beer and you have at the beginning 2G evaporation and 5.8G than the mashout and sparge is 4.2G (12 G of water total)?

    8. I have recently decided to brew a 40% vol wash in a 1 litre bottle how much sugar and yeast would i need ? help appreciated.

    9. amazing video guys, really enlightening on the basics of the process, there is a doubt i do have though and that is, how do you chill the wort once you have boiled in the hops in a 10gal batch. is it
      it important that it be quick?

    10. I dont use a hot liquor tank. I just do single infusion mashes. I bought my mash tun like this from Midwest like 8-9 years ago it was only $120. I think they want way to much for something that is just a modified igloo cooler

    11. excusme I have a question I try to made my own brew sculpture and I ant to use steel 430 insted of steel 304 or 316 which iste avantage or disadvantage of usingthis steel? or is bête to se bronze or brass?

    12. Love everything you guys do…just started some cider and wine making, looking to get into a simple wheat beer in the future, and will likely use you for at least part of my supplies (have a decent local to keep in business as well)…Ever heard of Scratch Brewing? Its a few of out local guys, no bottles yet, but the have built a beer disney land in the hills of southern illinois….largely using local ingredients and foraged ingredients…check them out NB (no i don't work for them just a major fan)

    13. I want ask about outdoor propane burner that is probably Bayou BG14. What is gas consumption per hour at this burner ? I was searching this info but they write only 0-30psi presure but how long the just one bottle of gas?

    14. I'm brewing my first all-grain batch this Saturday (day after tomorrow). I've got all stainless steel kettles and mash tun. Also have quick disconnects and a pump! My brew kettle is 15gal but my mash tun is only 10gal. One of these days, I might upgrade so that I can do 10gal batches.

    15. A nice and easy way to get into all grain brewing without having to spend big money on extra pots and burners. Great video!

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