All Grain

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All grain brewing is the advanced process used by commercial and 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 includes the following steps:

  • Crushed 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
  • Hops are added, and the wort is boiled for 60-90 minutes
  • The wort is rapidly cooled and siphoned into another vessel for fermentation
  • Yeast is added, and the beer ferments for 7-14 days
  • Priming sugar is added to the finished beer and it is bottled or kegged for consumption

See Also

External Links