Ingredients combine with craft to make beer
This page is continually improving.​
This page is not intended as a sole source of information but as a general reference for those interested in learning basic homebrewing.​
​We've attempted to present the right amount of information in the best possible format.
Getting Started - How will you brew?
All beer begins with the same 4 basic ingredients: water, malt, hops, and yeast.
Note: Changing any of these 4 ingredients will change your beer. Don't be afraid to experiment with the ingredients. You can start with a base recipe and then substitute something. Keep a record so if you like it, you can do it again.
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The real choice is about how you will brew.​
How will I get my sugar?
Yeast needs sugar to make alcohol. Sugar in beer comes from malt - either directly or from an extract.
All-Grain Brewing Method
All-grain brewing uses only malted grains, which yield sugars through a mash process - wash, rinse, repeat.
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All-grain brewing requires a bit more time and specialized equipment.
Extract Brewing Method
Extract brewing uses some malted grains ("specialty grains") but relies on processed extracts (dry or liquid) to make up the "sugar deficit."
Extracts have advanced over the last decade and are a viable option. Extract brewing also requires less time and more basic equipment.
"Brew in a Bag" Method
This is essentially extract brewing with a bit more "pre-packaging." This is great for first-time brewers.
"Cold" Brewing Method
"Cold" brewing is new and uses highly processed ingredients that are just "mix & ferment"...with cold water. Only select beer styles are available and only in kits.
How much water will I want to use?
Making beer is about the "volume of solution to final output." All provide the same final output...in beer!
Boil Volume (aka how much water)
All-grain requires Full Boil.
Extract can use full or partial boil.
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Full Mash requires a volume of 85%+ water in the brewing vessel (aka "near full").
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Partial Mash requires 55%+ water in the brewing vessel (aka "partially full").​
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Keep in mind:
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Boiling over is a real danger - greater the volume in the brewing vessel, higher chance of a boilover.
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Whatever you boil, you'll need to cool...takes time.
Batch Doubling
Both methods allow increased output by doubling the fermentable wort produced. You do this by increasing the amount of malt (sugar) and hops, but can avoid increasing the volume of water in the boil, if you then add water in after the boil is complete. This also helps with cooling the wort after the boil.
Brew - Innovate - Enjoy - Repeat​