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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3
votes
2answers
74 views

All Grain Brewing

I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
1
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1answer
59 views

Under OG, and only 3 days fermentation

So, I'm brewing an all-grain batch of the Rogue Chocolate Stout Clone based on this recipe (https://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/). I divided the recipe ...
4
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3answers
70 views

All Grain vs Dry Malt Extract

Please, what are the major differences between brewing with all grain versus brewing with dry malt extract, besides the amount of time?
3
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1answer
61 views

Flaked Wheat vs Milled Unmalted Wheat

Flaked Wheat vs Milled Unmalted Wheat in beer brewing. Does it make any difference to the brewing process or to the final product?
3
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3answers
46 views

Graham cracker beer or wine

How does one go about making a beer or wine with a graham cracker taste? I was thinking cracked wheat berries and sweetened with honey, but I also heard hefty Amounts of wheat germ and wheat bran are ...
7
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8answers
13k views

How low can a beer's final gravity be?

Approximately how low can the finishing gravity of a beer be? I've been brewing from kits for about 10 years, and went all-grain last year. I wouldn't expect to see anything lower than 1.006 or so, ...
3
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4answers
10k views

I forgot to put water in the airlock! What do I do now?

I did my first brew (all grain), some things were complicated to achieve and finished at 4 o'clock in the morning because I decided to start at 10 pm (big mistake). At the end of it all, after I ...
3
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3answers
113 views

Pale Ale All Grain, FG not achieved

I would like your input as to why my FG was far from the theoric on from brewer's friend calculator. All Grain Pale Ale: Maris Otter 4.7k Roasted Barley 94 gr Chinook 12 aau min 60 Cascasde 5 auu ...
1
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1answer
112 views

What caused my wort to be this cloudy, and how can I get it to clear?

I recently did two experimental all-grain gluten-free batches, and got some strange results; so much sediment that it looks like milk! Initially, looked about the same, and I thought about running ...
0
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1answer
69 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 ...
0
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1answer
49 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
88 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 ...
3
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2answers
115 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 ...
4
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5answers
145 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 ...
36
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17answers
60k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
7
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3answers
642 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 ...
2
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2answers
170 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 ...
31
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3answers
53k views

How do you sparge?

One of the biggest hurdles I came across when switching to all-grain was learning how to sparge. I honestly still don't think I do it 100% correctly. There are very detailed descriptions online, but ...
2
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2answers
147 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 ...
11
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2answers
36k views

“White wheat” vs “wheat malt” vs “flaked wheat”?

I was looking for flaked wheat at my LHBS and they were out. My recipe called for roughly equal amounts of wheat malt and flaked wheat. The LHBS guy told me to use white wheat malt as a substitute. He ...
7
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5answers
10k views

Remedy for a Stuck sparge

How do you fix a stuck sparge? Are there any tricks too getting a sparge running again when it slows to a trick or even stops completely? (This is not intended to be a "how to prevent" the stuck ...
5
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2answers
7k views

How long must water be boiled to remove temporary hardness (bicarbonates)

From Papazian's Joy of Homebrewing: In the US temporary hardness is determined by a measure of bicarbonates [2(HCO3)].The hardness that bicarbonate ions contribute is temporary because it is easily ...
2
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2answers
89 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 ...
3
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5answers
296 views

Which Stores carry the metal connectors for constructing a Mash Tun?

I've been to 3 Home Depots in my area searching for the metallic components to construct a mash tun out of a water cooler. I could not find stainless steel, only galvanized or black steel. They a ...
3
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1answer
29 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 ...
1
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1answer
55 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 ...
2
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2answers
475 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 ...
2
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1answer
43 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 ...
5
votes
1answer
320 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 ...
1
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1answer
108 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 ...
1
vote
1answer
96 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
64 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 ...
12
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7answers
5k views

Does suspended yeast contribute to high SG?

I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 ...
11
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6answers
2k views

Shorter Brew Day

For all grain brewers, what part of the brew session lends itself best to shortening the total brew session. Time is tight for me these days and shortening up the brew session a bit will certainly ...
9
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2answers
314 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, ...
2
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2answers
314 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 ...
8
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4answers
2k views

Which is worse: a weak boil or boiling with a lid partially on?

I finished Papazian's book The Complete Joy of Homebrewing last weekend and learned that a vigorous boil is necessary to isomerize the alpha and beta acids in hops which makes these bittering acids ...
3
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1answer
66 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 ...
3
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3answers
1k 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 ...
4
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3answers
992 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 ...
0
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2answers
56 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
1k 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 ...
16
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6answers
11k views

All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians

I'm scratching my head trying to figure this one out. Here's the story: I started brewing extracts, and they all came out great. I wanted to get into all-grain so a last year I ordered myself the ...
2
votes
1answer
530 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 ...
2
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1answer
112 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 ...
2
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2answers
176 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 ...
2
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2answers
3k views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
5
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1answer
93 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?
4
votes
4answers
235 views

What is the most popular method of brewing beer?

I am a beginner and as a beginner almost everything tells you to use malt extracts to brew your beer. So after a few batches I think I am ready to move up but I am wondering if it's worth the extra ...
5
votes
3answers
2k 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 ...