Brewing from Scratch

Origin: British      Period: Traditional

This method of brewing is also termed all-grain brewing as you start with grain and water only. In this process, rather than just dissolving the existing sugar from the barley kernel as in steeping, you must actually develop the proper conditions for enzymes to break down starch into sugar. To do this, temperature is critical as is the proper time allowed for the conversion to take place. Mashing itself being the process of breaking down starch into fermentable and non-fermentable sugars through temperature controlled steeping in water. The type of grain used is also critical to the type of mashing process employed, as will be explained below.

First check on this page to get an idea of the equipment you'll need. I'm going to describe a basic single-temperature mash here so you can use a standard large pot for heating your water and a cooler box for mashing your grain. You will also need an upper reservoir with a spigot that will hold at least 20l of sparging water. The other thing you absolutely must have is a thermometer as temperature control is imperative during the mashing process. What we're aiming for here is a 'three-tier; system with a reservoir at the top, a mashing tun in the middle and your 'kettle' (heading pot) at the bottom. Also have a look at the Basic Extract Brewing page to familiarize yourself with the methods there, as you will be using the method presented there for your fermentation stage.

Ingredients:

35l water (this needs to be unchlorinated). Tap water that has been boiled and allowed to cool is fine, but for your first batch you may be better using spring water.
4.2 kg 2-row malted barley (preferably pale malt)
500g crushed roasted barley
500g crystal malt
300g chocolate malt
100g bittering hops (Eroica or Galena)
100g finishing hops (eg Fuggles or a mix of Fuggles and Cascade)
Yeast (a variety like safale us-56 [beer yeast] or for a more genuine ale, Gervin Yeast – English Ale). Use dried yeast for your first batch of beer.
120g demerara sugar

Note that almost all the ingredients above can be obtained from any shop specializing in home brews.

Method:

Method

If you are using liquid yeast then you will need to prepare it beforehand. Skip this section if you are using dried yeast. The yeast culture needs to be prepared 2–3 days before it's needed. Most liquid yeasts come in a packet. First burst the blister bubble in this to release the yeast cells into a sugar solution where they will begin to multiply. Once the packet has swelled to about an inch think, open the packet and pitch (pour) the yeast into a sterilized 1l container half-filled with water, into which about 3 tablespoons of sugar have been dissolved. Shake the container well to aerate, and loosen the lid slightly to let some air escape.

All your grains need to be cracked to extract the maximum amount of starch. For this you will need a roller mill. However, most home-brew supply shops will crack the grain for you. The recipe presented here is also a simple single-temperature one and for it to work at least 60% of your grain must be a 2-row malted barley. 2-row barley varieties do not need the protein rest that other varieties require to create the nutrients required by the yeast to ferment the finished wort.

Warnings done, you're now ready to begin. Mix your grains and add them to your mashing tun. Next you will need to heat water to 75°C: you will need a final volume of 11l at approximately. The usual rule of thumb is 2l of water per 1 kg of grain. You're aiming for a final temperature of between 65.5 and 70°C The warmer temp. range will cause more unfermentable sugars to be made, resulting in a fuller bodied,sweeter beer with less potential alcohol. The lower range will create highly fermentable sugars, resulting in dryer beers with more potential alcohol. You're adding water at a temperature higher than this as the grain itself will cool your water. Now check the temperature and adjust with cold and hot water as necessary. One it's right place the lid on the mashing tun and leave to mash for approximately an hour. If you don't have a very good thermal seal then you will need to come back every now and then to check on the temperature of your mash. Adjust as necessary.

If you wish, an iodine test will show whether starch conversion is complete. If not leave your grains to mash longer. Once the mashing is done, the next step is to sparge your grain. This is the process of rinsing the grain with water in order to leech out all the sugars and dextrins left in the grain. This is done by slowly raining water at 77°C over the grains, allowing the water to flow through the grain and out the bottom of your container into your brew kettle. Your final volume should be about 26l (remember that you will be boiling your wort and will lose about 4.5l during this process bringing you back to the standard 20–21l). I usually use 3l of sparging water per 5kg of grains.

Heat your sparging water to 77°C and once it's at temperature pour into the upper reservoir of your three-tier system. Open the spigot on the mashing tun and allow the liquid to drain into your kettle (the pot you will use for boiling). When about 3l have drained out open the tap on your reservoir and start letting the sparging water run through into the mashing tun. At this stage you will need to try and match the input and output flow rates (so that the grains don't dry out and so that your mashing tun does not overflow. Once done you should have about 26l in your kettle.

Take the kettle (which now contains sweet liquor) to your cooker and boil for at least an hour (it will take a long time for the liquid to start boiling, be patient). You will need to stir constantly otherwise the liquid at the bottom of your kettle may start burning, imparting an unpleasant note to your final beer. The mixture is very sugary, be careful that it does not boil over and make certain that you don't scald yourself.

When the sweet liquor has reached the boil add the bittering hops. Then, fifty minutes into the boil add your finishing hops and boil for a further ten minutes.

You now have a standard wort and can use the method presented in the Basic Extract Brewing page to continue on from this point.

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