The all-grain brewing method we’ll show you in this video is called a single-step infusion mash. This means we’re going to hold the mash at one temperature the entire time to convert the starches into sugars. There are more advanced mashing schedules out there where you hold the mash at different temperatures for different amounts of time; we recommend you learn those after mastering the single-step infusion mash.
Step 1: Heat your strike water. This is the water that will bring your mash to the correct temperature.
Step 2: Pour strike water into your mash tun, add the grist and stir well to prevent the grain from clumping together into dough balls, and to ensure an even temperature throughout the mash.
Step 3: Hold your mash temperature for one hour. The standard temperature for mashing is between 148° and 158°F. Do not exceed a mash temperature of 168°F!
Step 4: Inside the cooler, the hot water is activating enzymes in the grain that are converting the stored starches in the grain into fermentable brewing sugars. While this is happening, collect and heat the water for the sparge.
Step 5: Once the sparge water is at 175°F, transfer it to the Hot Liquor Tank
Step 6: After the saccharification rest (60-minute mash), mash out by raising the temperature of the mash to 170°F by adding near-boiling water (not the water from your Hot Liquor Tank) and stirring well.
Step 7: After a mash-out of 10 minutes, recirculate by slowly draining runoff from the mash tun and gently pouring it back into the top of the mash tun until it is clear.
Step 8: Sparge! Gently spray the grain in the mash tun with water from the hot liquor tank. Drain wort from the mash tun into the boil kettle at the same rate you are draining water from the hot liquor tank.
Step 9: Stop sparging once you’ve collected an adequate amount of wort. Now you can boil your wort, much like you do with extract brewing. The only difference is a full-volume boil.
As you become a more experienced all-grain brewer you’ll find techniques and tools that work better for your brew day. Whatever your method, the most important thing to remember is to never stop brewing!
Brewing TV Road Trip!
The Brewing TV crew flew down to So-Cal to have a brew day with beer geek, and all around good guy, Wil Wheaton. We wanted to brew a wicked triple IPA, a true Californian creation. The team shot such a huge amount of video and great conversation that we have broken it down into a few segments for you to enjoy. Watch Part 1 of this home brewing session where we start the brew and talk beer, equipment and southern California craft brewing with Wil. Then stay tuned in for Part 2 and the post brew tasting and beer talk.
Brew, Share, Enjoy!
Brewing TV invites you to kick back and nerd out with Brad and Nick as they trek to Wil Wheaton’s house for the perfect open-air brew day in sunny SoCal. Watch this teaser trailer for the upcoming episode to hear behind-the-scenes details about what hooked Will on brewing and what keeps him coming back. Plus, the boys are turning Pliny the Younger’s hop profile up to 11. Tune in for a sneak peek, then watch for the full episode on Brewing TV, coming soon.
Homebrew Hack #4 – Fight the Glug!
As much as we love standing at a sink, wasting the day away while the water in our carboy is glug-glug-glugging down the drain, Corey doesn’t love it. He’d rather be relaxing, not worrying and having a homebrew. Here’s our Homebrew Hack for Corey and every other homebrewer who would rather spend their time drinking a beer than dumping a fermentor.
Homebrew Hack #3 – Warp Speed Wort Chilling
You thought your immersion chiller was fast? It just got faster.Learn how to chill wort faster than the speed of light with this simple technique.
Homebrew Hack #2 – Drain the Main Grain… Bag that is.
Got a bag of grain to drain? We show you haw to drain the grain bag using a common office supply… the big clip. Got a good way to drain your grain? Post a reply video!
Homebrew Hack #1 – 25 Ways to Open a Bottle…
Hope you enjoy learning a few ways to open a bottle here at Northern Brewer.