All Grain: Difference between revisions
From BrewWiki
Jump to navigationJump to search
| Line 6: | Line 6: | ||
All grain brewing includes the following steps: | 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. | * 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 by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]'' | * The heated grains are [[lautered|lautering]] 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 | * [[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 | * The wort is rapidly cooled and siphoned into another vessel for fermentation | ||
Revision as of 06:55, 12 September 2006
All Grain
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 lautering 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
