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.
Mashing: Getting Sugar from Grain
All malt-based beers hold malt as their primary ingredient. From malt (sometimes collectively called the "grist" or "grain bill" if referring to grains) or extracts (processed malts), the yeast gets the sugars required to produce alcohol. Quite literally:
No Malt - No Beer.
Milling malted grains into grist
You can buy your grain pre-milled, measured to weight, and packaged. You can also buy your malt in bulk and weigh and mill it yourself. There is limited difference since the shelf-life of malt is long.
Most All-Grain brewers buy in bulk, where extract and lower volume homebrewers buy pre-milled/pre-packaged.
Milling it yourself
You'll need a scale, mill, and grain collector.
Note: A homebrewer's mill is not the same as a flour mill since grist used for brewing is coarser. If grain is milled too finely without being processed (aka made into malt extract), it will not break down enough in the wort for the yeast.
Small homebrewers' mills run $100-$800 depending on size and quality. Most use a power drill to provide the required torque.
To mill, simply weigh out the selected grains and mill them in the appropriate mill. This is a fairly easy but sometimes dusty process.
Remember: The color of the grain you use, based on the Loviband or SRM value, will determine the color of your beer and its "body"/"mouth feel." Be sure to research this a bit before you start.
Creating the Mash
The Mash is essentially a grain-sugar solution for the purposes of releasing sugars into the solution through "washing" the grains. The Mash becomes Wort once the solution has been filtered out from the grains.
All-Grain Brewing
Here, there is a significant difference between All-Grain and Extract.
All-Grain: Bring the water to temperature first, and then add the grain. You also generally mash at a lower temperature, 80°-140°. This is because when you introduce the grains to the hot water, it causes an enzymatic reaction that increases sugar "drop off."
All-Grain brewing also has a lengthier mash period, since to extract all the possible sugars, you will need to subject the grain to various washing cycles (called sparging) at different water temperatures. This is generally done through a gravity fed and pump system to recirculate the water, that is maintained at temperature in a separate vessel. This is why All-Grain brewing takes longer and requires more specialized equipment than Extract brewing.
Note: All-Grain brewing utilizes a mash paddle or spoon vs an auger since the grain needs to be stirred but not immulsified.
Extract Brewing & Brew-In-A-Bag Brewing
Here, there is a significant difference between All-Grain and Extract.
Extract / BIAB: Here, the Mash is specific to the specialty grains, since the vast majority of sugar is coming from the Extract.
The Mash time is also considerably less, generally about 30 minutes.
There are two different schools of thought here, and no definitive point of view. This means it is either based on the recipe or individual preference.
#1: Bring the water to temperature first, generally around 175° and then add the grain. Mashing period - 30 minutes.
#2: Starting with room-temperature water, add the grains, then bring the water to 175° and do so within 30 minutes.
Both achieve the required goal of imparting color and body/"mouth feel" into the Mash by not relying solely on the Extract.
Add the Extract: After you remove and drain the grains, you need to add Extract to increase the sugar volume. If you are using a liquid malt extract (LME) (like malty molasses), you can use a mash paddle or spoon or an auger. If you are using dry malt extract (DME) (like malty powdered sugar), an auger is required to fully incorporate the extract.
Note: Augers generally require some type of tool, electric screw driver, etc, to supply the necessary torque.
Ending the Mash
The Mash ends when the required sugar ratio is met.
All-Grain: Ending the Mash is generally determined by measuring the amount of sugar in the solution. A sample is taken, and a refractometer or similar device is used to measure.
Extract/BIAB: Ending the Mash is determined by fully incorporating the Extract into the solution. DME also creates a higher degree of foam (almost a merange) on the top of the solution.
Note: When using DME, remember the higher foam top. This can easily hide a potential boil-over situation until it actually happens.
Brew - Innovate - Enjoy - Repeat