Home Brewing

Steps for all-grain brewing using a no-sparge method:

Mash

  1. Boil/heat water and place in mash tun
  2. Recycle or heat new water (3 qts per lbs of grain) to 10 deg over mash temp. Usually 160 – 168 deg.
  3. Drain tun if necessary. Place grain and at least 1 qt per lbs of grain into the tun.
  4. Stir and monitor temps. If temp is low, add more of the heated water to the tun.
  5. Let sit for 3 hours.
  6. 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.
  7. Stir the mash.
  8. Settle the grain bed. Slowly drain a gallon of liquid and pour back on top of the mash.
  9. Repeat 2 more times. This process is called the Vourlaf.
  10. Check potential gravity. Correct for temperature.
  11. Open the valve and let the liquid drain into the brew pot as quickly as possible.

Boil and Beyond

  1. Begin heating the wort. Add first addition hops when boil begins.
  2. Follow hop schedule according to recipe. It is helpful to set a timer as a reminder. Here is a good IBU calculator.
  3. Add Irish Moss at last 15 minutes of the boil.
  4. Clean and sanitize fermenter, immersion chiller, auto-syphon, thief, tubing, air lock, hydrometer, spoon, and lid.
  5. When boil is over, use immersion chiller to bring temperature down.
  6. When wort reaches the 65 – 78 deg range, rack to fermenter.
  7. Take gravity reading.
  8. Add yeast, seal, store, and clean up.
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