Steps for all-grain brewing using a no-sparge method:
- Boil/heat water and place in mash tun
- Recycle or heat new water (3 qts per lbs of grain) to 10 deg over mash temp. Usually 160 – 168 deg.
- Drain tun if necessary. Place grain and at least 1 qt per lbs of grain into the tun.
- Stir and monitor temps. If temp is low, add more of the heated water to the tun.
- Let sit for 3 hours.
- When time is up, take a sample of mash and place on a dish. Place a few drops of iodine on the sample. If it turns purple/black, adjust temps and check in 30 minutes.
- Stir the mash.
- Settle the grain bed. Slowly drain a gallon of liquid and pour back on top of the mash.
- Repeat 2 more times. This process is called the Vourlaf.
- Check potential gravity. Correct for temperature.
- Open the valve and let the liquid drain into the brew pot as quickly as possible.
Boil and Beyond
- Begin heating the wort. Add first addition hops when boil begins.
- Follow hop schedule according to recipe. It is helpful to set a timer as a reminder. Here is a good IBU calculator.
- Add Irish Moss at last 15 minutes of the boil.
- Clean and sanitize fermenter, immersion chiller, auto-syphon, thief, tubing, air lock, hydrometer, spoon, and lid.
- When boil is over, use immersion chiller to bring temperature down.
- When wort reaches the 65 – 78 deg range, rack to fermenter.
- Take gravity reading.
- Add yeast, seal, store, and clean up.