All Grain Brew Day, Overview

Your brew day can be an all day affair, so plan accordingly. Here’s a general overview of what a typical all grain brew day will look like.

Keep in mind that some steps / temperatures will change based on your recipe.

1. Heat 8 gallons of Campden treated water to 167-170 degrees.
2. Mash grains for 60 minutes at 150-152 degrees. Use 1.25-1.75 quarts of water per pound.
3. Sparge slowly (less than 1 quart per minute) with 170-175 degree water to collect 7.5-8.0 gallons of wort.
4. Turn on heat and bring to a boil. WATCH FOR HOT BREAK aka BOIL OVER.
5. After HOT BREAK, set timer for 60 minutes.
6. Add different hops at their specified times.
7. With 15 minutes left, add yeast nutrient. Mix 1-2 oz of warm wort to dissolve the yeast nutrient prior to pouring into the boiling wort.
8. At 0 minutes, turn off heat.
9. Chill wort to 65 degrees.
10. Siphon wort to fermenter, add makeup water to get 5 1/4 gallons. Check Original Gravity (should be 1.060-1.070). Pitch yeast. Place lid / bung and airlock on fermenter. Fill airlock with sanitizer.
11. Ferment at 66-70 degrees for 2 to 3 weeks.
12. Check final gravity. If below 1.020, it’s okay to bottle.

Bottling Instructions

1. Boil 5 ounces of Priming Sugar in 2 cups of water for 5 minutes (can use corn or table sugar if no priming sugar is available).
2. Cover container and cool to room temperature.
3. Add cooled sugar solution to bottling bucket.
4. Rack beer into bottling bucket and gently stir with sanitized spoon to mix. Be careful not to introduce oxygen. Keep in mind to stir every 15 minutes while bottling.
5. Bottle and cap.
6. Store bottles at room temperature for two weeks.
7. Chill and enjoy.