Ten steps may sound a lot at first, and I guess this I why a lot of people choose extract brewing, but we’re here to help prove that all grain homebrewing is just as easy and a lot more fun. An experienced brewer once said “whatever the result, right or wrong, beer is beer”.
Step one: Recipe
I think this is where people first get freaked out. But don’t! There are literally thousands of recipes out there – some are in this very magazine. Once you’ve mastered some recipes you might get the urge to dabble and create your own to suit your own tastes. There are great online tools to help you hit your targets and achieve the style of beer you want to make. Brewgr.com is where I produce all my recipes.
Step two: Equipment
All the equipment you use must be cleaned and sterilised beforehand. A no-rinse steriliser works great. Fill a bucket full of steriliser to soak any equipment and have this on the side during your mash up. I also keep diluted steriliser in a squirty bottle – great for cleaning fittings before attaching them.
Step three: Mash
In simple terms the mash is a process which extracts sugars from the grain. For a very simple version heat water to 67C and stew your grain for 60 mins. Job done! Don’t forget to stir – you don’t want to end up with porridge. This is the point where you feel like a proper brewer! At the end of it you’ll end up with your wort. Now we’re getting somewhere.
Step four: Sparge
Once the mash is complete your need to sparge your grains with water. The grains will have soaked up water in the “mash” and the next step “the boil” will evaporate it, so this is how you introduce more water to your wort. It also rinses the grain to extract more sugars, which will help make lovely alcohol later on.
Step five: Boil
As you have probably guessed, the boil is the part where you boil your wort. At this stage you’ll also introduce your hops! You have bittering hops and aroma hops and hops that do both jobs. Depending on what result you are after, you’ll introduce them over the boil period. Boiling also removes all the bad stuff that can end up ruining your pint – in fact the whole batch. This process also concentrates the flavours. You will probably also add your finings at this point to help clear your brew later on.
Step six: Cooling
Cooling your wort quickly after the boil is important. This again prevents any nasty bacteria getting into your brew. It also brings the wort to a healthy temperature so you can introduce the yeast safely.
Step seven: Ferment
This is where the magic happens. Pour your brew in to your fermenter and add the yeast. That’s it. Fermentation usually lasts around 2 weeks. Make sure your fermenter is sealed from oxygen and it must have a CO2 release or things will go BOOM!
Step eight: Late additions
Once the fermentation is complete you can add more flavourings like dry hopping, fruit, chocolate – anything really. It’s all a matter of taste.
Step nine: Kegging/bottling & priming
Okay, so when your brew is ready it’s time to bottle it or if you want to save A LOT of time use kegs. Kegs can elevate your brew to a whole new level. It won’t change the flavour but there is nothing like pouring a pint from your own draught system. You can force carbonate a keg in minutes adding the fizz from a CO2 bottle or cartridge, or if you bottle your brew you’ll need to add priming sugars and wait and wait.
Step ten: Drinking!
I’m sure we’re all pretty good at this bit. Invite your friends around (or not), sit back or dance and truly enjoy your homebrew.
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- 10 steps to successful all grain homebrewing
- 3 easy homebrew recipes
- Homebrewing tips from the pro