Topic: All Grain Brewing

Water Treatments

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Water is the main ingredient of beer. The many different styles of beer we have today evolved for many different reasons, not the least of which is the chemistry of the local water supply where the beer was created. Historically, brewers no doubt experimented with different ingredients and techniques much as homebrewers do today. They


Understanding pH

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The level of pH in your mash, wort, and beer affects processes from enzyme function to hop extraction to yeast vitality. Under­standing pH helps you manipulate pH levels for great-tasting beer. But while pH is important, trying to understanding it can be a confusing affair. Your homebrew shop carries pH test strips and probably more


Brew-In-A-Bag

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Get mashing with less equipment and steps


Making the Most of Your Mash

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Refine your mashing variables and fine tune your technique.


Mash Programs

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Single infusion, step mashing, decoction — and beyond


Milling

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Control your crush for better extraction and lautering.


Extract to All-Grain

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Adapt your favorite extract recipes to brew with grains, or convert your all-grain recipes over to extract.


Base Malts

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The foundation grains that beers are built upon.


Your First All-Grain Beer

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Brew a homebrew with malted grains from start to finish.


Wort Production (with malted grains)

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Making wort from malted grains gives the brewer the freedom to control the attributes of his or her wort, most notably, its fermentability. You have many options on an all-grain brew day. Some of the options depend on how your brewery is configured, while others allow you to make decisions that impact beer quality. In


Keep Your Mash Tun Insulated

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I entered all-grain homebrewing the way many of us do: I found the simplest and most affordable method that worked. For me, this was a combination of a large pot on the stove and a grain bag for easy infusion mashing and batch sparging. Using a single pot for the mash and the boil reduces


Increasing Mash Efficiencies

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This question reminds me of a phone call I once received from a winemaker who was considering building a brewery, and the plan was to build a 400-barrel brewhouse (12,400 gallons per batch). This made my ears perk up as I was thinking that the brewery in planning would have an annual capacity of at


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