The All Grain Process (DonBethune)
posted Sat November 3rd @ 1:51 PM

All grain brewing starts with the Mashing process. All of your grains are crushed first, and the crushed grains are placed in your Mash Tun. Hot water is then added to the mash tun to raise the temperature of the mixture to between 148F and 158F. Typically water is mixed with grains at a rate of approximately 1.25-1.5 quarts per pound of grain. The temperature and amount of water for the infusion can be calculated using a tool such as BeerSmith. You then cover your mash tun and leave the mash for 45-60 minutes. During this time, complex sugars are broken down into simple sugars that yeast can easily consume. One typically stirs the mash every 10-15 minutes to prevent hot spots from developing in the cooler. To read and/or listen to the complete article, you must be logged in. See below.