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