Beer Brewing Methods
Introduction
Welcome to the Beer Brewing Methods section! We will be discussing the different methods and trade-offs that are associated with each method. There is a lot to learn from these choices so we will start slowly so you can absorb the information completely. A big decision we have to make is how we want to make the wort. There are 3 main methods to choose from: The All Grain Method, The All Extract Method or The Combination Method. We will compare and contrast these three methods thoroughly enough so you can get an idea of what your capabilities, money and time constraints are. First, let's review a few definitions that are used in the industry.
Brewing Terminology
- milling - crushing the grains to .045 inches.
- lautering - 3 step process of separating the spent grain from the wort.
- tannins - (like in wine) bitter tasting plant proteins. (As a brewer, you want to control how bitter your beer is.)
- wort - the sweet fermentable infusion resulting from steeped grains.
- mash - 148-158 degrees Fahrenheit water and grain mixture.
- mashout - adding 170 degree water to the mash to stop the enzymatic conversion of starches to sugars.
- recirculation - catching any rogue grains that get through the filtration system and putting them back in the top of the mash tun.
- sparging - adding water gently to extract sugars from the grain.
The All Grain Method (Advanced)
Thanks to St. Louis Wine and Beermaking for allowing us to take a picture of their mill.
(Photo By: Josh West) |
Milling
The All Grain Method starts by milling (1) the grain (Note: after milling, grains should be used within two weeks). There are places in St. Louis that will mill your grain for you, so it is not necessary to have a mill in your garage. St. Louis Wine and Beermaking has a mill they provide for costumers free of charge and plenty of grain, base malts and specialty grains to thrown in your very own take home trash bag. If you are ordering grains over the internet just bring them in and get them milled there. However, if you insist on having one, be sure that it crushes and does not cut (No food processors!). Husks are important for filtering out particles during lautering (2) and keeping the tannins (3) out of the wort (4). The three-pin grain mill will serve you best. You can add a power drill to the setup to make it motorized, like in the photo to the left. |
The All Extract Method (Beginner)
The Combination Method (Intermediate)
Evaluation
Summary
After all of the knowledge imparted here about the three main methods of brewing, we need a recap (and probably a beer). If immediate money is an issue, or you are not willing to let a hobby become an expensive one, you should take it slow and let the extra equipment cost for All Grain Method be paid for over time. If time requirements are an issue, you really consider the Combination Method. It is not more than 15 minutes added on to your brewing time frame. The All Extract Method has its place, but for us at StlBrews, we consider it a last resort. You may have noticed that you will save more in the long run if you jump straight into The All Grain Method. It is more costly on the initial investment and it takes more time, but you will most likely enjoy it the most. It can definitely be the most rewarding as you experiment and craft new recipes from the raw ingredients.
As a parting note for this section, remember that writing down your recipes is extremely important. You want to write down as many details as possible during every method, so you can revert to a previous versions of the recipe you are trying to perfect. Should a brew turn out bad, remember that not sanitizing everything after the boil that comes in contact with your future beer is definitely the biggest mistake in home brewing.
As a parting note for this section, remember that writing down your recipes is extremely important. You want to write down as many details as possible during every method, so you can revert to a previous versions of the recipe you are trying to perfect. Should a brew turn out bad, remember that not sanitizing everything after the boil that comes in contact with your future beer is definitely the biggest mistake in home brewing.