All-Grain. The term sends shivers down the spines of those who are unaware
of how simple it really is. You’ve probably read dozens of texts on the subject
only to find it still remains shrouded in mystery. If your like me when I first
got started all the information available spoke of this wizardry and how
difficult it is - and for that reason I did not start brewing for many years
after I got the urge to try.
Then
I found the Mr. Beer brewing
kit, which introduced me to extract brewing in small batches. I couldn’t
believe how easy this was! All the crap I read made it sound like rocket
science and it’s almost as easy as making hot chocolate! My second batch of
beer was a Coopers Brew
Master Select kit with “steeped
grains.” I just followed the recipe everything was in the kit!
Okay
let’s get rid of the fear – this is easy, a bit more time consuming than
making an extract beer but still really easy – and it is worth the extra
effort!
Setup
This
instruction will be for a 5 gallon batch Scotch Ale if you want to do a 2.5
gallon batch just cut it in half! This
will use a few different grains and hops - so get out all your equipment wash
and sanitize everything!
If
you don’t have a grain mill no big deal just order your grain pre-crushed. Some places will charge a few pennies for this
service and some will do it for free!
To
make it easy on your back place the Hot Liquid Tank (HLT) on the stove with tubing
attached long enough to go into the Mash Tun, (an HTL is just a fancy name for a
boiling pot) place the Mash tun on
a high chair or stool with tubing long enough to reach the bottom of the
collection pot and a collection pot for the Mash tun on a lower chair or the
floor. It should look something like this if possible:
The Recipe - Scotch Ale
The Grains
Amount Type SRM
8.00 lb Pale Malt (2
Row) US (2.0 SRM)
1.00 lb Home Toasted
Malt (27.0 SRM)
0.50 lb Cara-Pils/Dextrine
(2.0 SRM)
0.50 lb Caramel/Crystal
Malt - 40L (40.0SRM)
0.13 lb Chocolate Malt (350.0 SRM)
Hops
0.50 oz Pearle [8.00%]
(60 min) Hops 14.6 IBU
0.50 oz Goldings, B.C.
[5.00%] (60 min) Hops 9.1 IBU
Finings
0.25 tsp Irish Moss (Boil
10.0 min)
Yeast
1 Pkg Irish Ale
(Wyeast Labs #1084) Yeast-Ale
Statistics
Est
Original Gravity: 1.052 SG Measured
Original Gravity: 1.050 SG
Est
Final Gravity: 1.014 SG Measured
Final Gravity: 1.015 SG
Estimated
Alcohol by Vol: 5.0 % Actual
Alcohol by Vol: 4.6 %
How
to calculate water Our recipe uses
a total of 10.13 pounds of grain we need about 1 ½ quarts of water for each
pound of grain to put into the Mash Tun, that’s would be 15.2 quarts of water (3.8 or roughly
4 gallons). This is where the 4
gallons of water from step 1 comes from.
Let’s
Get Started!
1. Bring about
4 gallons of water up to about 160°F
2. Pour a few
gallons of hot tap water into you Mash Tun to warm it up and let it sit with
the lid on for about 5 minutes then dump it and put the lid back on.
3. Place all of the crushed grains
into the Mash Tun.
4. Slowly add the water to the
grains to cover them by about an inch and stir them up to make sure they aren’t
stuck together and let them sit covered for one hour. The temperature in the
grain bed should be about 150°F. This is called the Mash.
NOTE: For the next step place a saucer over the grain bed and pout
water onto the saucer to keep from stirring up the grains.
5.
Add about 4 more gallons of water to the HLT and bring this temperature up to
about 170° F.
6. After an hour run about 2
quarts of water out of the Mash Tun into the collection pot. This water will
have a lot of grain particles in it. That’s normal! This is called the first
runnings. Slowly pout this back into the Mash Tun.
7. Pour another 2 quarts of
water out from the Mash tun into the collection pot. This should be cleaner
than the first. Again slowly pour this back into the Mash Tun.
8. Continue to pour a few
quarts Mash water at a time into the collection pot until it runs clear. This
may take only be once or could take 3 or 4 tries.
9.
Once the Mash water runs fairly free of particles open the spigot a tiny bit to
let the mash water slowly drip into the collection pot … at the same time
slowly open the spigot of the HLT and let it run into the Mash Tun. This should
take about an hour to complete – so just a trickle will do!
NOTE: As the water passes through the grains it takes with it the
sugars which will become the wort. The more water that passes through the
lighter the color of the run off.
10. Once all the water has
passed through the grain check the specific gravity of the final runoff. At
this point it should be between 1.010 and 1.000. If you don’t have a hydrometer
just look to see that it’s really light compared to the earlier runnings.
NOTE:
Now the Mashing is done and all
the sugars (extracts) are collected from the grains. The rest is just extract
brewing.
1. Bring the
wort to a boil. You should have collected about 6 gallons of extract. You will
lose about a gallon during the boil. If you don’t have 5 gallons add water to
bring it up to 5 gallons.
2. Now is the
time to add bittering hops place them in a clean muslin bag tie a knot in it
and add them now. Boil Bittering hops for 55 minutes.
3. If we had
aroma or finishing hops we would add them for the last 5 minutes of the boil.
In this recipe we have none.
4. Turn off the
heat – cool down to 70° - 90°F as quickly as possible by placing pot in a sink
or tub filled with cold water, or a snow bank stirring constantly. If you have
one use a wort chiller.
5. When the
temperature is down to 70° - 90°F aerate the wort by stirring up quickly or
whip it using a wire whisk. Yeast needs oxygen in the wort before it’s added.
6. Take a
hydrometer reading if you have one and record this number correcting for
temperature. Drink the wort from the hydrometer test tube. Never pour this back
into the beer. Make notes on your readings and what you’ve tasted for later. It
will be really sweet!
7. When there
are plenty of bubbles in the wort add the yeast now stir gently you don’t want
to add air to the wort once the yeast has been added. Let it sit for 10
minutes.
8. Transfer
wort to your fermenter of choice being careful to leave as much of the sediment
and trub behind as you can.
9. Place Air
lock on ferementer (if there is one)
10. Place
fermenter in a place where it will be out of the sunlight and undisturbed for
several days to a few weeks depending on the recipe. In about 24 hours you
should see bubbling in the airlock. Keep an eye on the temperatures!
11. Clean up!
Now that wasn’t to hard was it?
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