All Grain - Revision history

BrewWiki at 18:42, 30 September 2006

2006-09-30T18:42:21Z

← Older revision		Revision as of 18:42, 30 September 2006
Line 1:		Line 1:
	__NOTOC__		__NOTOC__
	~~==All Grain==~~
	All grain brewing is the advanced process used by commercial and [[Craft Beer\|Craft Brewers]] to create commercial beers. With a little bit of equipment and time, the homebrewer can create all-grain brews as well. The main difference between all-grain and [[Extract Brewing]] or [[Partial Mash]] brewing is that in an all-grain brew, the entire volume of unfermented beer (called ''[[wort]]'') is created by mashing crushed [[Malt]] and running hot water through the grain bed in a process called ''[[lautering]]''.		All grain brewing is the advanced process used by commercial and [[Craft Beer\|Craft Brewers]] to create commercial beers. With a little bit of equipment and time, the homebrewer can create all-grain brews as well. The main difference between all-grain and [[Extract Brewing]] or [[Partial Mash]] brewing is that in an all-grain brew, the entire volume of unfermented beer (called ''[[wort]]'') is created by mashing crushed [[Malt]] and running hot water through the grain bed in a process called ''[[lautering]]''.

BrewWiki: /* See Also */

2006-09-30T18:06:52Z

Jpkole: /* All Grain Brewing Steps */

2006-09-12T06:55:48Z

All Grain Brewing Steps

← Older revision		Revision as of 06:55, 12 September 2006
Line 6:		Line 6:
	All grain brewing includes the following steps:		All grain brewing includes the following steps:
	* Crushed [[Malt\|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.		* Crushed [[Malt\|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.
	* The heated grains are [[lautered~~\|lautering~~]] by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''		* The heated grains are [[lautering\|lautered]] by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''
	* [[Hops]] are added, and the wort is [[Boiling\|boiled]] for 60-90 minutes		* [[Hops]] are added, and the wort is [[Boiling\|boiled]] for 60-90 minutes
	* The wort is rapidly cooled and siphoned into another vessel for fermentation		* The wort is rapidly cooled and siphoned into another vessel for fermentation

Jpkole: /* All Grain Brewing Steps */

2006-09-12T06:55:30Z

All Grain Brewing Steps

← Older revision		Revision as of 06:55, 12 September 2006
Line 6:		Line 6:
	All grain brewing includes the following steps:		All grain brewing includes the following steps:
	* Crushed [[Malt\|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.		* Crushed [[Malt\|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.
	* The heated grains are lautered by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''		* The heated grains are [[lautered\|lautering]] by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''
	* [[Hops]] are added, and the wort is [[Boiling\|boiled]] for 60-90 minutes		* [[Hops]] are added, and the wort is [[Boiling\|boiled]] for 60-90 minutes
	* The wort is rapidly cooled and siphoned into another vessel for fermentation		* The wort is rapidly cooled and siphoned into another vessel for fermentation

Jpkole: /* All Grain */

2006-09-12T06:54:55Z

All Grain

← Older revision		Revision as of 06:54, 12 September 2006
Line 1:		Line 1:
	__NOTOC__		__NOTOC__
	==All Grain==		==All Grain==
	All grain brewing is the advanced process used by commercial and [[Craft Beer\|Craft Brewers]] to create commercial beers. With a little bit of equipment and time, the homebrewer can create all-grain brews as well. The main difference between all-grain and [[Extract Brewing]] or [[Partial Mash]] brewing is that in an all-grain brew, the entire volume of unfermented beer (called ''[[wort]]'') is created by mashing crushed [[Malt]] and running hot water through the grain bed in a process called ''lautering''.		All grain brewing is the advanced process used by commercial and [[Craft Beer\|Craft Brewers]] to create commercial beers. With a little bit of equipment and time, the homebrewer can create all-grain brews as well. The main difference between all-grain and [[Extract Brewing]] or [[Partial Mash]] brewing is that in an all-grain brew, the entire volume of unfermented beer (called ''[[wort]]'') is created by mashing crushed [[Malt]] and running hot water through the grain bed in a process called ''[[lautering]]''.

	===All Grain Brewing Steps===		===All Grain Brewing Steps===

BrewWiki at 05:21, 13 July 2006

2006-07-13T05:21:11Z

← Older revision		Revision as of 05:21, 13 July 2006
Line 10:		Line 10:
	* The wort is rapidly cooled and siphoned into another vessel for fermentation		* The wort is rapidly cooled and siphoned into another vessel for fermentation
	* Yeast is added, and the beer ferments for 7-14 days		* Yeast is added, and the beer ferments for 7-14 days
	* Priming sugar is added to the finished beer and it is bottled or [[Kegging\|kegged]] for consumption		* Priming sugar is added to the finished beer and it is [[Bottling\|bottled]] or [[Kegging\|kegged]] for consumption

	==See Also==		==See Also==

BrewWiki at 04:43, 4 July 2006

2006-07-04T04:43:46Z

← Older revision		Revision as of 04:43, 4 July 2006
Line 7:		Line 7:
	* Crushed [[Malt\|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.		* Crushed [[Malt\|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.
	* The heated grains are lautered by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''		* The heated grains are lautered by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''
	* [[Hops]] are added, and the wort is boiled for 60-90 minutes		* [[Hops]] are added, and the wort is [[Boiling\|boiled]] for 60-90 minutes
	* The wort is rapidly cooled and siphoned into another vessel for fermentation		* The wort is rapidly cooled and siphoned into another vessel for fermentation
	* Yeast is added, and the beer ferments for 7-14 days		* Yeast is added, and the beer ferments for 7-14 days

BrewWiki at 03:26, 4 July 2006

2006-07-04T03:26:03Z

← Older revision		Revision as of 03:26, 4 July 2006
Line 1:		Line 1:
	__NOTOC__		__NOTOC__
	==All Grain==		==All Grain==
	All grain brewing is the advanced process used by commercial and [[Craft Beer\|Craft Brewers]] to create commercial beers. With a little bit of equipment and time, the homebrewer can create all-grain brews as well. The main difference between all-grain and [[Extract Brewing]] or [[Partial Mash]] brewing is that in an all-grain brew, the entire volume of unfermented beer (called ''wort'') is created by mashing crushed [[Malt]] and running hot water through the grain bed in a process called ''lautering''.		All grain brewing is the advanced process used by commercial and [[Craft Beer\|Craft Brewers]] to create commercial beers. With a little bit of equipment and time, the homebrewer can create all-grain brews as well. The main difference between all-grain and [[Extract Brewing]] or [[Partial Mash]] brewing is that in an all-grain brew, the entire volume of unfermented beer (called ''[[wort]]'') is created by mashing crushed [[Malt]] and running hot water through the grain bed in a process called ''lautering''.

	===All Grain Brewing Steps===		===All Grain Brewing Steps===

BrewWiki at 03:25, 4 July 2006

2006-07-04T03:25:40Z

← Older revision		Revision as of 03:25, 4 July 2006
Line 6:		Line 6:
	All grain brewing includes the following steps:		All grain brewing includes the following steps:
	* Crushed [[Malt\|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.		* Crushed [[Malt\|malts]] are mashed in a separate ''mash tun'' by heating them with either hot water (an ''infusion'' mash) or an external heat source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.
	* The heated grains are lautered by running hot water through them and using a screen filter to extract the hot liquid called ''wort''		* The heated grains are lautered by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''
	* [[Hops]] are added, and the wort is boiled for 60-90 minutes		* [[Hops]] are added, and the wort is boiled for 60-90 minutes
	* The wort is rapidly cooled and siphoned into another vessel for fermentation		* The wort is rapidly cooled and siphoned into another vessel for fermentation

BrewWiki: /* All Grain */

2006-06-30T23:14:07Z

All Grain

← Older revision		Revision as of 23:14, 30 June 2006
Line 1:		Line 1:
	__NOTOC__		__NOTOC__
	==All Grain==		==All Grain==
	All grain brewing is the advanced process used by commercial and [[Craft Beer\|Craft Brewers]] to create commercial beers. With a little bit of equipment, the homebrewer can create all-grain brews ~~at home~~. The main difference between all-grain and [[Extract Brewing]] or [[Partial Mash]] brewing is that in an all-grain brew, the entire volume of unfermented beer (called ''wort'') is created by mashing crushed [[Malt]] and running hot water through the grain bed in a process called ''lautering''.		All grain brewing is the advanced process used by commercial and [[Craft Beer\|Craft Brewers]] to create commercial beers. With a little bit of equipment and time, the homebrewer can create all-grain brews as well. The main difference between all-grain and [[Extract Brewing]] or [[Partial Mash]] brewing is that in an all-grain brew, the entire volume of unfermented beer (called ''wort'') is created by mashing crushed [[Malt]] and running hot water through the grain bed in a process called ''lautering''.

	===All Grain Brewing Steps===		===All Grain Brewing Steps===

← Older revision		Revision as of 18:06, 30 September 2006
Line 15:		Line 15:
	* [[Processes\|Brewing Processes]]		* [[Processes\|Brewing Processes]]
	* [[Malt]]		* [[Malt]]
			* [[Moving to All Grain]]

	==External Links==		==External Links==