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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 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.
* The heated grains are [[lautered|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
* The wort is rapidly cooled and siphoned into another vessel for fermentation
* [[Processes|Brewing Processes]]
* [[Malt]]
* [[Moving to All Grain]]
==External Links==
