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Questions tagged [all-grain]

The technique of making beer from malted grains instead of using malt extract for the base sugars.

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1answer
44 views

Batch sparging: let the grain bed run dry or not?

I have a 3 vessel setup (hot liquor tank + mash tun + wort kettle) in a single tier setup so I need to pump liquid from one vessel to another, but I only have one pump, so I batch sparge: transfer ...
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1answer
23 views

Oversparging grainfather

Most of my beers where I live now have been astringent (5 or so). Some more some less. I found one of the culprits after lots of research: I have incredibly high alkalinity (400ppm CaCO3). So I have ...
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1answer
33 views

First Brew got a high OG and planning to put apricots in the fermenter, will the yeast be able to get the sugar before the alcohol kills it off?

I went all grain BIAB straight off, recipe was kind of my own: 10l batch 1kg marris otter malt barley 1Kg wheat 100g oats 40g hallertauer hops in total 400g enhancer packet of witbier yeast (...
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2answers
52 views

Converting recipe from pellet hops to wet hops

I have several wild hop vines growing near me, and I'd like to try a few SMaSH brews to see what the flavour is like. I have some recipes, but they all use pellet hops. What is a good conversion ...
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5answers
71 views

Necessity of hot liquor tank

In a lot of all-grain brewing systems, there's a hot liquor tank which basically just functions as a place to heat your water. As soon as the water is heated, it's drained into the mash tun which has ...
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2answers
54 views

Induction hot plates with precise temperature control (maintaintaining mash temperature)

I currently mash on a gas hob, turning the hob off when I reach my strike temperature, then insulating my pot the best I can with towels etc.. This is easy to mess up and sometimes I miss my target or ...
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2answers
86 views

What's going on with these gravities?

I'm a new home brewer. Since Christmas I've brewed 5 beers, all of which have been drinkable. The first I didn't have a hydrometer, the second I accidentally put in twice as much carapils as I was ...
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1answer
28 views

Odd mash schedule

I found a recipe for a porter that has the following mash schedule. 4 lb (1.8 kg) Munich malt 3 lb (1.4 kg) Lager malt (US 6-row if possible) 2 lb (.9 kg) Flaked wheat (unmalted soft ...
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1answer
54 views

Can scaling down a recipes grain bill lead to increased mash efficiency in a smaller pot while maintaining the same final batch size?

I’m asking this because I’m thinking it might be possible to reduce the cost of my grain bill if the resulting mash efficiency can be increased to compensate for the fewer grains. The idea would be to ...
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2answers
214 views

Can I all grain brew 20 litre lager batch using 12 litre pot and same 4.3 kg grain bill?

To elaborate, the recipe I have was for 20 litre batch at OG 1046. I used my 12 litre (safely boilable) pot to mash the 4.3 kg grain bill specified for a 20 litre batch. My problem was that I only ...
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3answers
287 views

What are the effects of adding water after the boil?

During the boil a lot of water is evaporated off. I have a 30L boiler and generally end up with around 22L in the fermentation vessel. After racking off from the fermentation and leaving the trub ...
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1answer
42 views

Low OG, thinking it's the milling - thoughts?

I've recently made the move to a top tier system and have retired the trusty old turkey fryer with the objective of conducting some more tightly controlled brews over the next few years. I've done all ...
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1answer
82 views

120v DC Agitator 240v element

0 down vote favorite Full disclosure: Not an electrician, mostly clueless. Setting: Home Brewing Beer Short: 120v DC variable drive motor running full tilt when 240v AC 5500w element is connected to ...
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1answer
72 views

Fermentation lag-been almost 24 hours?

5.25 g all grain HIGH gravity (1.106)DIPA brewed yesterday, pitched 2 rehydrated US 05 packets about after I cooled to 60 degrees F, then aerated with pump for 30 minutes. I’ve had lags before when ...
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2answers
63 views

Help me improve my Canadian Blonde recipe

I made many great stouts in the past, but blondes seem more difficult to get right. I looked on the web for an all-grain Canadian Blonde recipe (basic blonde similar to a Budweiser). I found a few ...
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2answers
139 views

Splitting my brew day

I am finding it difficult to set aside enough time for a full brew day and have therefore wondered if it is possible for me to split up the process to two separate occasions. The plan is for the two ...
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2answers
212 views

Does diastatic power reduce with age? Old grain

Anyone have definitive info if diastatic power is reduced with grain age? If so, any data to estimate current DP? Brewing with some pretty old 2-row today. It has been stored properly for 1.5 years, ...
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2answers
222 views

Preboil volume doesn't fit my pot

I did my last batch of extract lately and aiming to make all grain from now on. Since my biggest stainless cauldron has 12 or 13 liters capacity, I realised that my 5 gallon carboy wasn't fit for my ...
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1answer
58 views

Slight difference pre and post boil gravity

Long story short. Trying to understand my new set up, I made a mistake, I didn't check the post boil volume and also didn't have good rolling boil. The wort was boiling, but not so much. Simple grain ...
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3answers
684 views

About reusing spent grain

I tried to make dog biscuits with my spent grains, but it was not a big success ;-) I read that we could make more beer reusing the grain again. I liked the idea of making a lighter version of the ...
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2answers
54 views

Where (from Europe) to get a decent kit to start all-grain brewing?

I've been searching for a kit to start all-grain brewing, but seem to find nothing from Europe. My lack of knowledge might have something to do with this.
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2answers
831 views

What does a good grain crush look like?

We have gotten lots of questions about grain crush and I would like some validation on my crush. I spray my grain with about 8 to 10 oz of water per 20 lbs and let it sit 30 minutes before crush. Then ...
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1answer
307 views

Interpreting single-infusion mash instructions with two temperatures listed

I've been brewing all-grain for a while now, but I can't figure out why the recipes I read have the following. Take this example: Mash Schedule: Single Infusion, Light Body Total Grain Weight: 10.25 ...
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1answer
104 views

Would this grain bill make an Amber Ale?

I am planning a small experimental 1 gallon BIAB batch of something like an Amber Ale. According to one article I've found: Description of Typical Grain Bill Amber Ale is traditionally made with ...
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1answer
402 views

whirlpool/ hop stand duration and temps

I've been using hop stands for all of my beers, but they all have been slightly different. I was wondering what you guys would recommend in terms of when to add the hops (at what temperature) and for ...
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2answers
137 views

Cannot avoid boil-over without turning down heat

I've been all grain brewing for a couple years (23 batches), and can't figure out why my last two brews simply would not get through the hot break stage of the boil. Every time I tried to get through ...
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1answer
90 views

What happens if you mash only roasted grains?

You're not supposed to "mash" with only roasted grains according to a variety of sources (e.g., this). What comes out if you do? Is it only starches, since no enzymes were active?
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163 views

Is this chill haze?

Did a BIAB IPA last night and this is what the wort looks like. The cooling method was an ice bath that took 45 minutes. Is this chill haze? Thanks!
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3answers
1k views

Why do all-grain when you can do BIAB?

I'm an extract brewer that is going to try a BIAB 5 gallon batch. Reading about BIAB has me wondering why brewers would still do all-grain? Does sparging make that much of a difference? Also, why do ...
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2answers
423 views

Brew in a bag with a 4 gallon kettle

Went to the brew shop and the owner helped me build a recipe for a brew in a bag. He said to steep the grains in 2.5 gallons, then heat up 4.5 gallons and add it to the 2.5 gallons for the boil. I ...
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4answers
111 views

Citrus fruits in beer

For instance,how to make a grapefruit IPA.Do you use peel or zest or flavoring?When to add.Boil,flameout,fermenter,keg?Blood orange is another one i'd like to do.As far as amounts,i can probably ...
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3answers
137 views

Raising OG before pitching yeast

I am using an all-grain recipe for a Belgian ale. My OG came out to 1.052 rather than 1.081-5. What can I do to raise the OG before pitching the yeast? Will a pound or two of malt extract help?
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2answers
585 views

How can I determine why some all-grain wort is cloudy and if I should do anything about it?

TL;DR How can I tell what this cloudiness in my wort is? will it cause off flavors? if so, how do I get rid of it? and most importantly, if this is a problem, how can I prevent this from happening ...
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2answers
335 views

Effect of adding some malt extract to an all-grain brew

I am new to all-grain brewing. What would adding a 250g of malt extract have on an all-grain brew?
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1answer
458 views

Abita Andygator Clone (helles doppelbock)

I had this beer over the weekend and really enjoyed it and I would love to brew an all grain clone of it myself. Is anyone familiar with this beer? if so does anyone know of a recipe that would come ...
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2answers
44 views

What to do with not so de-husked Carafa 3 when brewing black AIPA?

I bought what was supposed to be Carafa 3 special. But it has a lot of husk. I don't want roasted bitterness and acridicity in this brew. What should I do? Today is the brew day and I needed to go ...
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2answers
61 views

Steep caramel malt in all grain brew?

Are there any situations when this would be needed, or make any sense? Steeping base malts usually makes no sense at all, and changes to taste made by steeping black malt or roasted barley instead ...
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1answer
74 views

Would this grain bill make “true” Irish Red Ale?

I have a problem. I've read BJCP description of Irish Red Ale, and many recipes and... they don't quite match. Some recipes use crystal malt. Some does not. Most use roasted barley. Some do not. Many ...
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3answers
730 views

How to achieve an “OJ looking” Pale Ale (a la Trillium/Tired Hands)

Brewing a Juicy, All Grain Pale Ale and looking to get the look of a Trillium/Tired hands "orange Juice looking" ale, meaning the hazy, turbid, slightly murky look (see pic below) The base will be ...
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2answers
556 views

Longer boil time for high gravity?

I'm getting ready to brew an all grain 9.5% double IPA. I normally almost always boil for 60 minutes, but some research has indicated that for bigger beers like this, more water from the mash to start ...
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1answer
61 views

What beer would showcase Castle Malting® Château Black Of Black?

I have 1kg of Château Black Of Black malt. Bought it without really planning, because it's description was appealing. Particularly: the flavour and aroma typical of the traditional Black malt ...
3
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1answer
113 views

How to Get Grape Jelly Flavor in Porter?

Brewed an All Grain Peanut Butter Porter using Pb2 and I am looking to get some grape jelly flavor in there. I used east Kent Goldings at 60, and that was it with a Belgian Ale yeast. Couldn't ...
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1answer
77 views

What influences the finishing taste in your beer?

The beers that I tend to really like have that pleasant finishing taste before the after taste. What influences a beer's finish? I'd like to take some styles that I like that leave a little bit to ...
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3answers
259 views

Did I add too much chalk?

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin, and a bit acidic. Some research suggested that my issue may be mash pH, so I bought so pH ...
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1answer
30 views

Swapped sparge by mash water quantities

When it was (potentially) too late I've noticed that I've used the 4L of water for mashing that I should've used for sparging - which was instead 3L. Could this be a problem? The end amount is the ...
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2answers
108 views

How to adjust recipes for high mash / sparge efficiency?

It seems most recipes out there assume 75 - 80% efficiency*. Seems sensible for homebrewer. but I consistently get 95%. I should feel lucky, but this means that I either: have too much alcohol for ...
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3answers
51 views

Hefeweissen ingredients question

it's my first post in here. I've just done my first batch of weissbier (or any other). It turned out quite alright so I'd like to repeat it to check I wasn't lucky. However, since it was from a kit I'...
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1answer
178 views

Would an all grain brewer ever want to steep grains?

I have heard that some all grain brewers prefer to steep roasted barely during prior to the boil, because it would otherwise lower the pH of the mash. In addition to this, what purpose would an all ...
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2answers
949 views

Is Amber Malt suitable to use as a primary grain?

Wikipedia says about Amber Malt the following... Amber malt Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown porter; older formulations ...
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1answer
58 views

What to do when american wheat ale turned out to have too high extract?

I used to have a problem - too much water due to extracting every last bit of sugar. That gave me 90% to 95% efficiency, but also it was a lot of work to boil it down to manageable and usable amounts ...