Questions tagged [all-grain]

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

Filter by
Sorted by
Tagged with
2
votes
1answer
621 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
votes
1answer
125 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
votes
2answers
225 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
votes
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
votes
1answer
94 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
4k 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 ...
9
votes
4answers
2k views

All-Grain to Extract and Steeping

I'm wondering how this can be converted to an extract recipe. Initially it was thought we could just do 14lbs (US 2 row) * .75 = 10.5lbs of extract, but then the question was asked if the rest of the ...
1
vote
2answers
240 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!
3
votes
2answers
649 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 ...
1
vote
4answers
162 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 ...
3
votes
2answers
594 views

Mashing bag problem

I tried for the first time using the BIAB method and ran into a big problem with the mashing bag. I placed all the ingredients (9lbs of different grains) in the mashing bag without thinking of the ...
4
votes
3answers
235 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?
2
votes
2answers
1k 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 ...
1
vote
2answers
480 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?
1
vote
1answer
659 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 ...
0
votes
2answers
51 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 ...
7
votes
2answers
5k views

Determining the right gravity after mash in all grain brewing

Say I am brewing a beer that is supposed to have an OG of 1.050. I'm doing all-grain brewing and at the end of my mash & sparge, if I took the gravity at that point, what should I expect? I ...
2
votes
3answers
261 views

What about grain storage?

I recently cleaned up after brewing one day and realized that I threw away a couple of four gallon water jugs. Could these be used for storing grain for long term? Would the air in the container ...
3
votes
2answers
96 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 ...
3
votes
1answer
119 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 ...
3
votes
2answers
985 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 ...
1
vote
1answer
65 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 ...
9
votes
1answer
5k views

90-minute boil for pilsner malt?

On the "Belgian Blond Ale" episode of the Jamil Show (podcast) it was said that you should do a 90-minute boil because of the pilsner malt. Can someone explain this further?
3
votes
1answer
153 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 ...
1
vote
1answer
82 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 ...
13
votes
4answers
35k views

How to best grind grain at home?

I buy most of my grain un-ground in bulk, because I don’t have a car my local HBS is way across town. Before brewing, I’ve been grinding grain using a food processor (with blades) until each kernel ...
3
votes
3answers
424 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 ...
1
vote
2answers
363 views

Mash Efficiency With Top Off

I just put my second AG batch into the primary, but I ran into an issue I need some help with. When I did my first AG batch, I used water that was treated by a water softener (I know, I know...it was ...
1
vote
2answers
132 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 ...
2
votes
1answer
32 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 ...
1
vote
3answers
55 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'...
3
votes
2answers
3k views

Substituting 2-row with DME - Extract Torpedo Clone recipe

I really want to make an extract SN Torpedo Clone. During my hunt for recipes, this one in my opinion sounds great and I would really like to try it. Recipe OP here O.G. 1.076 (actual) F.G. 1.016 (...
4
votes
1answer
228 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 ...
1
vote
1answer
63 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 ...
8
votes
6answers
2k views

High FG / Low Attenuation across 3 different beers

I have brewed 3 all-grain batches now that have a high final gravity: Imperial IPA: Target OG - 1.079, Target FG - 1.011, Actual OG - 1.070, Actual FG - 1.020, Yeast - US-05. Common attenuation ...
3
votes
2answers
1k 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 ...
2
votes
4answers
465 views

Brew stand recommendations

My buddy and I are looking to upgrade to a 20 gallon brew stand, and I'm looking for recommendations between buying a full setup, which brand, or making one ourselves.
5
votes
1answer
138 views

Can wet crushing impede mashing?

Last weekend I tried it. I get considerably less broken hulls, practically whole. Kernel was broken all right. So far so good. I added 0.5 liter of cold water to six kg of malt by pouring it slowly ...
1
vote
0answers
36 views

Do you need to mash out? [duplicate]

I have just finished my second all grain brew. I failed to mash out and went straight from the mash to boil. What difference will this make to my beer?
1
vote
3answers
2k views

How can i stop losing so much water during brew

I am brewing with a 25l HLT, 30l Mash tun and 52l boiler. I am boiling 20l to 25l water in the HLT and losing some water during the Mash and Sparge. By the end of the sparge I am getting about 15l ...
2
votes
2answers
405 views

What are the effects of storing unboiled All-Grain Wort at sub-lager temperatures?

Obviously it is better to immediately boil the wort when it is freshest, giving any wild yeist or bacteria as little time as possible to grow and contaminate the product. It is also a well ...
7
votes
2answers
3k views

Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?

I am obsessed with the thick body, sweet style stouts (Milk Stouts, Russian Imperial Stouts Bourbon Barrel Stouts, etc.), think Dragon's Milk, Old Rasputin, Lakewood's Temptress. While I have ...
1
vote
3answers
160 views

Racking flavour - too strong?

i'm about to rack off my first batch of full-grain IPA. It's a small batch that has been fermenting about 14 days in a demijohn. I tasted some briefly when racking and it tasted very strong which is ...
2
votes
1answer
484 views

Beer color - Calculating MCU

I have two questions regarding calculating the MCU for a beer receipt. MCU = (weight of grain i lbs) * (color in degrees lovibond) / (volume in gallons) For my grains, I have the color listed in SRM,...
3
votes
1answer
81 views

Clarity for the sake of impatience

I've been in the winemaking industry for over a decade, but this is only my second homebrew, and only the first that I have fermented at home. You would think I'd be more patient working with a ...
1
vote
3answers
1k views

how long can I stay in an open primary fermentation?

I would like to go from the primary fermentation to the bottles with an open fermentation. Can I top off with water to get the full 5 gallons? Also would you primary an open fermentation for more ...
14
votes
6answers
8k views

Avoiding excessive soot on brew kettles

Are there any secret tricks to avoiding an exorbitant amount of soot on the brew kettle after the boil? We have been making all grain batches recently using a 20 gallon stock pot and a propane burner,...
2
votes
1answer
141 views

Fermentation Times in Extract vs. AG Brewing

I've noticed that for certain recipe kits that come in both all grain or extract forms, that the directions for the length of fermentation (both primary and secondary) are generally longer for the ...
3
votes
1answer
548 views

Gunk in bottom of all grain boil

After finishing the boil and chilling the wort for my all grain batches I find I always have a large volume of gunk left of the bottom of the pot. I'm sure it's just spent hops and other solid bits ...