15 Feb
2013
Posted in: All Grain, How To
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How to: All Grain Brew, Single Infusion

So you have been brewing extract and want to take the leap into all grain but are a little daunted by how to go about getting started. Lets dive right in. This post will not touch on water or more advanced mashing methods.

Additional Equipment needed:
• Mash tun (vessel that holds the grain to convert the soluble starches to sugars). See this post on how to build your mash tun.
• Spoon to stir mash.
• Grain Mill (if your LHBS does not mill the grains for you).

Vocabulary/terms:
Mash:
Sugar extraction from crushed grains by adding an amount of heated water/liquid for a measured amount of time.
Mashout: The first running of the initial volume of liquid into the mash.
Sparge: Washing the grains after the initial mash volume has been collected to get to a desired boil volume.


General overview of the process:
Two runnings will make our batch volume that will be boiled down to our final volume of collected wort from the MASH.
1. Running one: Volume of mash extraction (mashout).
2. Running two: This will be the sparge amount.
3. Boil wort to final volume.
4. Hop additions for your style of beer.
5. Chill.
6. Move to fermentor.
7. Pitch yeast.


STEP ONE:

Mash volume:
For every Lb. of grain use 1.2qts.-1.3qts of water.

Mash water temperature (strike temp):
This will be the temperature that you will heat the water to add into the mash tun to reach the mash temp for your recipe.

1. Preheat your mashtun by adding a little bit of boiling water, putting the lib back on. Let it sit for 5 minutes.
• Heat the determined amount of water in your brewpot to the desired strike temp.
• Strike Temp: The grain will make the temperature of your strike water drop anywhere from 16-18 degrees when the water and grain are combined in the mash tun. Some factors that will affect this will be: Air temp, Grain temp, Mash tun. Have some boiling water on hand and some ice cubes so you can adjust the temperature if you are off.
2. Add the water to the grain in the mash tun in incremental amounts, stirring with each addition to help the temperature remain consistent throughout the tun.
• When all the water is added to the grain, cover and let sit for 60 minutes, stirring every 20 minutes.
• If the mash is too hot, add ice cubes to bring down, if it is too cold add boiling water to bring the temperature up. The grainbed will take about 10 minutes to rest on a temperature, so do not freak out if it is too hot initially. Wait ten minutes then take your measurement.
3. Collect wort. Measure volume.

Sparge volume:
The strike volume is the amount of water added to the mash tun after the first runnings (mashout) has occurred. The grains will absorb roughly .7 gallons/10lbs of grain. from your initial mash volume.

Sparge amount = Desired Boil Volume  – Mashout Volume Collected
Desired Boil Volume = Mashout Volume Collected + Sparge Volume Collected

Sparging: Heat your sparge volume to around 170 degrees. Add to your mash tun, stir, drain.

The desired boil volume will be different across a lot of setups. Weather, burner,  and boil intensity all play a role in the amount of wort that will be boiled off. Play around with the numbers in certain conditions and you will find a sweet spot for your setup and brewing situation.

The rest of brewing all grain is the same as extract from here on out. The hop additions, sanitation and bottling/kegging still appy from here on out. I hope that this posts helps to bring you to the all grain side of the line.

Cheers!

 

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