Making your own All Grain brew

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Brewing an all grain beer is actually more difficult to talk about than to make it. Majority of people's response to the method of brewing all grain beer is usually - That's it?. As long as you have you can borrow an outdoor burner, wort chiller and water cooler, you can easily brew all grain beer at the comfort of your home.

In this article, I am going to give you a basic rundown on all that is involved. Always keep in mind that this is basic, you will also find very many other ways to utilize your available equipment.

1. Assemble and clean and assembly your mash tun. Add 1 QUART of water at  180°F for Every 1 pound of grain that you are going to mash. First add the water, this way you will pre-heat your mash tun. Start to stir the water until the temperature hits 170°F. Now it's time to add the crushed grains to the water cooler. Now gently dough the grains in until all the grain is covered by the water. Place a lid on top then continue to step number 2.

 2. After about 10 minutes, check your temperature. The temperature will be between 148°F and 157°F , that is assuming you measured your grains and water correctly. Now replace the lid and Mash for at least one hour. Now start to heat your water at this point. The amount of water you need at 200°F will depend on the gallons of brew that you want to make.

3. After you have mashed for about one hour, check for the conversion of starch to sugar. This is done by placing a small amount of wort on a white plate, then add a drop of - Tincture of Iodine - to the wort. If the iodine quickly remains red or quickly disappears, you are now ready to move on to the next step.

4. The conversion of starch to sugar is now complete. Slowly start to drain half a  gallon of wort and then pour it back on top of your mash. Use this process to clear your wort. When the wort is clear, your next process is sparging. Sparging is rinsing the sweet wort you have made from the grains in your mash tun. You do this by pouring 200°F water over the grains and then slowly collect all of your wort at the bottom of your mash tun. Take your time, this process should take about one hour. If the process is rushed, then your gravity will be low.

5. After an hour and now you have collected the wort, it is now time to start your boil. Remember that you will lose about 15% of your boil because of evaporation. If you need six gallons of beer, start with seven gallons of wort. There is no need to add other specialty grains as they were in your mash. Remember to add your wort chiller and the Irish Moss for the last fifteen minutes of the boil.

 6. You are almost through now. Chill the wort as quickly as you can. Then add your wort to a clean fermentor. Remember to aerate your wort. You are now all grain beer brewing, and I hope you are now building yeast starters at this point.

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