8/10/2019 All Grain Brewing Process in 20 Simple Steps

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All Grain Brewing Process in 20 Simple Steps

Equipment: - 6+ Gallon Boil Pot with spigot [Recommend using 8+ to prevent boil overs, Stainless Steel is best butmore $, aluminum requires prep (boil water in pot to create grayish fade aka oxide layer before use)] - 10 Gallon Cooler Assembled Mash Tun- 5 Gallon Cooler with spigot (Recommended for fly sparging only) - 6/6.5 Gallon Glass Carboy (better bottle or bucket is a cheaper option) - Carboy Rubber Stopper

- Immersion Wort Chiller- 2 Food Grade Hose Line- Electric Thermometer- Hydrometer

Ingredients (Recipe will provide amounts): -Grains [buy crushed/milled grains from LHBS and store airtight (Recommend not online)] -Hops-Yeast

#F = # of Degrees FahrenheitLHBS = Local Home Brew Store

1. Clean EVERYTHING that might come in contact with home brew2. Heat the calculated amount of strike water to +15 degrees above the calculated strike watertemperature (Optional: If chemical make up of water is unknown, use spring water) 3. Transfer Strike Water in to the Mash Tun (Research mash water PH or Optional: Add 5.2 PH Stabilizerto strike water to improve beginners efficiency) 4. Once water has cooled to the calculated strike water temperature (usually between 150F to 154F but be

precise) , Add grains to strike water mash tun while stirring water5. Seal the cooler mash tun shut and allow grains to mash for the calculated duration (usually 60minutes) 6. Heat calculated Fly Sparge Water to 185F7. Transfer Fly Sparge Water to 5 Gallon Cooler and allow to the water to cool to just above 170F beforesealing the cooler shut

8. Slowly Drain mashed water (or "Wort") to clean pitcher (Optional: sanitze as well) and add back to themash tun cooler, repeat until the mash tun drains grain free9a. Transfer the Wort back in to the Boil Pot with as little agitation as possible9b. While mash tun drains, Add 170F fly sparge water to the mash tun keeping the water level just abovethe grain level until empty10. Heat Wort to a rolling boil (not full bubbling boil)11. Add Hops to the boiling wort at the recipe's specified hop schedule time (monitor heat source andwort temp level to maintain boil but avoid boil over) (At the last 15 minutes of boil, evaluate final boil wortvolume, if: LOW add spring water; HIGH increase temp; Optional: Add Irish Moss to improve beginnersclarity at 15min) , At the last 10 minutes of boil, Insert wort chiller in to the wort to disinfect12. Remove boil pot from heat source and Activate wort chiller to begin cooling wort to under 70F13. While wort is chilling, Sanitize Carboy, Food Grade Hose Lines, and Carboy Rubber Stopper14. Transfer wort to carboy using food grade hose line, one side connected to the spigot of the boil pot,the other placed just past the opening of the carboy so the wort is splashing in to the carboy (aeration) ;be sure to take a hydrometer reading of the Wort for Original Gravity (OG)15. Add calculated amount of yeast cells to the wort in the carboy and seal the top of the carboy withrubber stopper16. Insert a food grade hose line in to the rubber stopper and put the other end in a cup of sanitize waterto create a blow-off tube17. Cover carboy with towels to keep safe from light18. Ferment for 10-21 days (bubbling is 60+ seconds appart) and take hydrometer reading for FinalGravity (FG) (should be around 1.010 for completion) 19. Keg or Bottle your homebrew and allow 2 weeks to age (research equipment and process while beerferments) 20. Drink your home brew!