ALL-GRAIN HOMEBREWING

Recall in Malt Extract brewing, you have the pre-processed malted barley extract all ready to use.

In all grain brewing, you will have partially germinated barley, which is then dried to make malted barley, which you will process.

6 - 10 lb. of grain will yields a 5 gallon batch.

EXTRA EQUIPMENT

Mash tun. Here is the 'BIG PURCHASE'. This is the container that holds the grain and water during temperature controlled MASHING.

The other is the Lauter tun, used to separate the spent grains from the liquid.

Will need some kind of strainer for the bottom of the lauter tun

Tincture of Iodine

Wort chiller

THE MASH

In the mash process, water and barley are heated to an optimal temperature.

145 - 158 oF (63 - 70 oC)

Malting performs the following:

Develops conversion enzymes

Develops fermentable sugars (Maltose)

Coverts insoluble starch to soluble starch

Calcium is the most significant mineral.

(Calcium Sulfate - Gypsum)

BASIC BREW PROCESS (Infusion mashing)

Grind (Don't pulverize) the grains - ("grist")

Add whatever (mineral) adjuncts to the water

Bring the water to boil at a temperature that when added to the grist, they stabilize at the correct temperature.

Hold the mix at a near constant temperature until the starches are converted to sugars and dextrin. (30 - 60 minutes, or until conversion complete)

Tincture of iodine (pharmacy)

1 tablespoon of mash on a cool white saucer

1 drop of iodine

purple or black - not done yet

no change - conversion complete

Pour into the lauter tun to separate the grains.

Zapap method

Keay method

Sparge the grains (need boiled water for this)

Sparge rig (upside-down colander)

Bring the sweet liquid back to a rolling boil and add Hops and other adjuncts

Once boil is complete, must cool off (Since all of the wort is boiled you definitely need that wort chiller!)

Go over (draw each of the two Papazian, Keay) methods)

TEMPERATURE CONTROLLED (STEP) MASH

The grist and water are held at various (increasing) temperatures for specific lengths of time.

This is usually used when under-modified malted barley is used.

This is the preferred (but more complicated method) where:

Development of yeast nutrients enhanced

Controlled temperatures aid in giving the beer more stability

Less 'haze'

Starch conversion more complete

WATER TREATMENT

Ernest Gratz, Elizabethtown Water 1 - (800) - 727 - 1325 (Ext. 481)

Water Hardness scale 0 - 500

In Princeton Borough: Water hardness = 100 - 110 (Medium hard - Papazian)

They take sample from the Raritan River. The results vary considerable from month to month. Best to have a sample taken at your home.

This month:

Ca / Mg / SO4 / Cl2 / CO3
62 mg/L / 30 mg/L / 46 mg/L / 29 mg/L / 22 mg/L

Minerals of concern:

Calcium (Ca) - (Most important)

- Increases mash acidity (lowers pH)

pH is a measure of the acidity - alkalinity

Scale = 0 - 14, < 7 acid, > 7 base

Can be approximately measured with litmus papers

- Assists enzyme action

- Helps soften starch

- Helps extract Hop bitterness

- Reduces haze

- Lightens wort color

Magnesium (Mg)

- Assists enzyme reactions

- Acts as yeast nutrient

- In high concentrations imparts astringent bitterness

Sodium (Na)

- Accentuates beer flavor through its sour, salty taste

- In excess, harmful to yeast

Iron (Fe)

- Weakens yeast

- Increases haze

Zinc (Zn)

- At low (0.1 - 0.2 ppm) concentrations: acts as a yeast nutrient

ppm (parts-per million and mg/L are equivalent)

- Higher concentrations: weakens yeast

- Higher concentrations: inhibits enzymes

Carbonate (CO3)

- Raises pH of mash

- Hinders starch softening

- Impedes flocculation

- Increases the risk of infection

Sulfate (SO4)

- Imparts dry, full flavor

- Enhances Hop bitterness

Chloride (Cl)

- Smoothes bitterness

- Improves Clarification

- Enhances beer sweetness

Look at table 1 in Water Treatment: How to Calculate Salt Adjustment, by Darryl Richmond. You see what form these minerals usually come to the homebrewer in.

Table 2 gives a sample calculation, however it is best to wait until you get a home water sample done.

NOTE: If the mineral concentration is higher than it should be, you can dilute with distilled water - BUT - ALL concentrations will be diluted.

REFERENCE BOOKS USED

In addition to Zymurgy magazine:

The Complete Joy of Homebrewing, by Charlie Papazian, Avon Books, 1st Ed 1984.

ISBN: 0-380-88369-4

Brewing Quality Beers, by Byron Burch, Joby Books, 1986.

ISBN: 0-9604284-1-0

The American Homebrewers Association Winner's Circle, Tracy Loysen, Charlie Papazian, and Marjie Raizman, Eds., Brewers Publications, 1989.

ISBN: 0-937381-14-4

Real Beer and Good Eats, by Bruce Aidells and Denis Kelly, Alfred A. Knopf Books, 2nd Ed., 1993.

ISBN: 0-394-58267-5

Beer New England, by Will Anderson, Spectrum Printing and Graphics, 1988.

ISBN: 0-9601056-2-X

Sweet and Hard Cider, by Annie Proulx and Lew Nichols, Garden Way Publishing, 5th Ed., 1990.

ISBN: 0-88266-352-6

CIDER

No boiling or cooling necessary, but an apple press is required.

- Can also find a cider mill or apple orchard that do their own pressing.

Types of apples:

Neutral / Tart / Aromatic / Astringent
30 - 50 % / 20 - 40 % / 10 - 20 % / < 10 %
Delicious / Granny Smith / Macintosh / Crab- / wild apples
Sweet, low acid apples
(Common eating / baking apples.) / Medium acid apples / Fragrance, bouquet / Help to balance cider

Specific gravity (Measure of sugar / water ratio, or water density) should be

1.045 - 1.055

Add to raise if necessary.

2.25 oz. sugar per gallon

3.0 oz. honey per gallon

Acid content:

Use an acid testing kit (Available in most Homebrew stores)

Should be around 0.055 - 0.065

Yeast:

Use any (Champagne!)

FERMENTATION:

Sweet juice placed in fermentation container. (leave lots of 'head room')

Pitch yeast

Top off

Blowoff tube necessary. Use a large one.

Add one teaspoon of Tannin Powder (Available in most Homebrew stores)

Primary fermentation lasts 3 - 4 weeks. (This is called the 'must', versus wort for beer)

Will recede to a steady bubbling. (Primary fermentation now complete.)

Remove the blowoff tube, wipe off air hole, top off with more cider, install airlock.

Wait another month

Move to a cool (Cold) dark place to clarify

Wait another month.

Taste. Is it too sharp? Let it sit for another month.

Is it clear? If not add clarifier.

Rack into another container and add priming sugar (1 cup per 5 gallon batch)

Bottle.

STILL CIDER RECIPE

5 Gallons fresh pressed cider

(or store bought labeled 'NO Preservatives')

1 teaspoon tannin powder

1 Active dry Ale yeast (Use a good one)

1