Extract brewing
This is the method most people learn how to brew with.
It involves boiling water, adding malt extract,& hops.
--You get to learn the basics of brewing & how to sanitize.
You get to learn how to cool the wort(boiling beer).
You get to learn how fermenting works.
You learn how to bottle & keg.
Its a cheaper method to start with.
I will do an extract batch once i get all of my materials in stock.
If anybody local wants to come watch you are welcome.
I am planning on a full pictorial or maybe a video on this method
also.
This is the method most people learn how to brew with.
It involves boiling water, adding malt extract,& hops.
--You get to learn the basics of brewing & how to sanitize.
You get to learn how to cool the wort(boiling beer).
You get to learn how fermenting works.
You learn how to bottle & keg.
Its a cheaper method to start with.
I will do an extract batch once i get all of my materials in stock.
If anybody local wants to come watch you are welcome.
I am planning on a full pictorial or maybe a video on this method
also.
Brewing
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All grain brewing
This is the way i brew. Everything from the boil on is the same as
extract brewing. Instead of adding the malt extract you are making
your own from grain.
You start off by milling(cracking) the grain so it just breaks the
grain open. You then add the grain to the MASH TUN & add strike
water(some prefer to add the water then the grain).
Basically the strike water is about 165-170 degree water you add to
mix with the grain to get about a 155 degree mix. That then sits for
60 minutes while the enzymes in the malt convert the starches in
the malt to usable sugar(sugar makes alcohol when yeast eat it).
Then you drain the hot malty liquid that we now call WORT into the
boil kettle. The process is then about the same as extract brewing.
But you boil the wort & add hops & continue as before.
This is the way i brew. Everything from the boil on is the same as
extract brewing. Instead of adding the malt extract you are making
your own from grain.
You start off by milling(cracking) the grain so it just breaks the
grain open. You then add the grain to the MASH TUN & add strike
water(some prefer to add the water then the grain).
Basically the strike water is about 165-170 degree water you add to
mix with the grain to get about a 155 degree mix. That then sits for
60 minutes while the enzymes in the malt convert the starches in
the malt to usable sugar(sugar makes alcohol when yeast eat it).
Then you drain the hot malty liquid that we now call WORT into the
boil kettle. The process is then about the same as extract brewing.
But you boil the wort & add hops & continue as before.
Pics form brew day, 9-24-2007
10 gallons of Blonde Ale
1st thing i did was weigh out
18 pounds of pale malt.
I ran it through my grain mill
to crack the husks.
While i had my mill running i
put 9 gallons of water into the
hot liquor tank(HLT) & heated
to 168 degrees.
Next i prepared the
Mashtun(MT). I started filling it
with the water after it got to
168 degrees, then started
adding the grain & stirring it
in.
I am using a copper manifold
with slits on the bottom of the
tubes for filtering the grain.
It ended up @ 154.4 degrees, i
was shooting for 155 so this
is great.
I let this sit for 60 minutes
usually but the last 2 batches
i have done for 30 to 40
minutes. Worked great!! It
saves about 30 minutes of
time.
Next i opened the valve all the
way & collected some
wort(unfermented beer is
called wort) in a large cup &
poured back into the MT 3
times until the wort was clear
& free of grain.
The wort draining into the
kettle until the MT is empty.
All the wort has drained.
Another 8 gallons of water @
170 is then added to the MT,
the higher temp stops the
conversion of the grain.
Once it is filled i mixed the
mash again, then collected
more wort, then filled the
kettle.
Once the wort is boiling it will
start to foam up(sometimes
with the dreaded "boilover!!),
developing hot break which
is what is on the right side.
Then the bittering hops are
added.
10 gallons of Blonde Ale
1st thing i did was weigh out
18 pounds of pale malt.
I ran it through my grain mill
to crack the husks.
While i had my mill running i
put 9 gallons of water into the
hot liquor tank(HLT) & heated
to 168 degrees.
Next i prepared the
Mashtun(MT). I started filling it
with the water after it got to
168 degrees, then started
adding the grain & stirring it
in.
I am using a copper manifold
with slits on the bottom of the
tubes for filtering the grain.
It ended up @ 154.4 degrees, i
was shooting for 155 so this
is great.
I let this sit for 60 minutes
usually but the last 2 batches
i have done for 30 to 40
minutes. Worked great!! It
saves about 30 minutes of
time.
Next i opened the valve all the
way & collected some
wort(unfermented beer is
called wort) in a large cup &
poured back into the MT 3
times until the wort was clear
& free of grain.
The wort draining into the
kettle until the MT is empty.
All the wort has drained.
Another 8 gallons of water @
170 is then added to the MT,
the higher temp stops the
conversion of the grain.
Once it is filled i mixed the
mash again, then collected
more wort, then filled the
kettle.
Once the wort is boiling it will
start to foam up(sometimes
with the dreaded "boilover!!),
developing hot break which
is what is on the right side.
Then the bittering hops are
added.
This batch of Amber Ale was brewed by
some new customers. I helped them through
the brewing process & it turned out great!!
some new customers. I helped them through
the brewing process & it turned out great!!