So, I just made my first all-grain brew a few days ago. Needless to say, I wasn't really sure how to do it, so here is what I did. Maybe it will help you out. I learned most of the information here from the guy at the Modern Homebrew Emporium in Cambridge, and Homebrewing Guide by Dave Miller. I am describing the step-mashing process, which is one of a few different popular methods. If you've tried one of the other methods, I'd love to hear about it.
This process will add a few hours on to your brew time, and really make it into an all-day activity, but it will give you much more control and satisfaction over the end product. And, anyway, you don't brew your own beer because it's easy, right?I am assuming that you know how to do a basic extract-based brew, so I will just focus on the mashing process. After that point, it is the same process, except that you will have to boil more liquid. If you have a pot big enough to hold your whole batch, then you are all set. However, you may have to split your batch into two pots, like I did.
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On Hopbacks
A hopback allows you to hop your brew just before cooling it. The advantages here are, of course, the ability to add hop flavor, without adding bitterness. This is a somewhat similar result to dry-hopping.
I decided to build a hopback when I bought a plate chiller. I was dissatisfied with my immersion chiller, which I felt took to long to cool the wort. So, I bought a plate chiller, which is a smaller version of what the big breweries use. Basically, you have cold water running between copper plates counterflow to your wort.
When I was doing some research about plate chillers, I found that it was good to put a hopback in the line before them, after your brew kettle. This will keep the hop solids and hot break from clogging the plate chiller.
I found a couple of websites explaining how to make a hop back, so I read them , got some ideas, and then made my own. Here are my notes on how I made mine.