![]() ![]() Sparge water should target around 168☏ (or higher) to maintain the grain bed temp after mashing out. Sparging extracts any remaining sugars left in the mash after draining. Sparging is the process of rinsing the grain bed with more hot water from the HLT. Sparging (Continuous Sparge or Batch Sparge) Depending on your sparging method, you will then drain the mash tun of all grain-free wort into the boil kettle. Do NOT skip this step as boiled grains can release harsh tannins that will present themselves in your finished beer. This process can take 2-3 fills before the wort is completely free of grains (wort may still be cloudy and this is OK). Carefully pour the wort back into the mash tun being careful not to disturb the grain bed. ![]() Slowly open the mash tun valve part way and drain the sweet wort into a heat-safe jug or pitcher until the wort runs completely free of grains. While the false bottom will prevent the majority of the grains from slipping through, there will inevitably be some grain particles that sneak through when you first drain the MLT. ![]() The vorlauf recirculates the wort in order to settle the grain bed and avoid transferring any solid grains from the mash tun to the boil kettle. Vorlauf/Recirculateīefore lautering/sparging takes place, you must recirculate the wort with a process called vorlauf. Add 2-3 gallons of 185☏-190☏ water to the mash, stir well to fully mix, cover, and let rest for 10 minutes. This can be achieved by pouring in a few gallons of near-boiling water (in this case you can use part of your calculated sparge water) to raise the entire mash temp up. This is done to help the wort flow, deactivate enzymes, and stop conversion during a prolonged sparge process. Mashout is the process of raising the grain bed temperature to 168☏ in a conventional sparging system. Once the 60 minutes are up, the conversion is likely completed, and you’re ready to vorlauf, lauter, and sparge. A simple single infusion (single temp) mash is typically held for 60 minutes, although it can be as high as 90 minutes. A typical mash temp is 152☏, as it’s right down the middle in terms of profile. I won’t get into the technical details, but lower mash temps yield dryer beers while higher mash temps yield sweeter beers. Mash temps vary depending on the style of beer you’re brewing and overall characteristics. The mash duration is called a saccharification rest, however, most brewers refer to this step as the mash or mashing. The mash is the process of using hot water to activate enzymes in the grain that convert the gain’s stored starches into fermentable sugars. The HLT is basically a vessel used to heat your water for the mash and sparge. The only thing that actually comes in contact with the HLT is your brewing water. Hot liquor Tank: Liquor is an industry term for the strike and sparge water used in the all-grain process. The diagram below is an oversimplified process of the vessels and the general flow of water/wort on brew day. I think this knowledge is really valuable foundational info to know.Ī traditional all-grain system consists of 3 vessels. ![]() Outlining the more traditional steps and equipment will better help you understand how it all works before totally simplifying it down to BIAB. While not as efficient as a traditional 3 vessel system, the process offers the ultimate level of simplicity and minimal cost to dive into the hobby. With the explosion of the brew in a bag (BIAB) method, homebrewers can actually brew all-grain with a single boil kettle and a fine mesh bag. Depending on the type of all grain system you choose, this could be as much as 3 dedicated vessels or as simple as 1. EquipmentĪll grain requires some additional equipment to get started. From here on out the process would mimic extract brewing. Think of the process as similar to steeping an extra-large bag of specialty grains and skipping DME/LME altogether. The fermentable sugary liquid, called wort, is drained (lautered) to the boil kettle, leaving the spent grains behind. In all-grain brewing, crushed malted grains are soaked in hot water, typically in a range of 145-158☏, for 1 hour to extract the grain’s sugars. Simple Batch Sparge (Double Batch Sparge). ![]()
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