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All Grain Homebrewing Instructions

All-Grain Brewing Instructions

  Congratulations and welcome to your 1st Republic Homebrew All-Grain recipe!

Before you get started, you should check all your ingredients and brewing equipment. Here are a few essential pieces of equipment you will need before you get underway.

  • Water, grain, hops, brewing salts (if applicable), and yeast
  • Equipment cleaner and sanitizer
  • Mash tun (MT) with false bottom
  • Brew kettle large enough to collect 7.5 gallons of wort
  • Heating element (fuel or electric) that can bring the wort to a rolling boil
  • Fermenter with airlock i.e. plastic bucket, carboy, or conical (minimum 6.5 gallons) (for advanced brewers temperature control)
  • 2nd5 gallon vessel for secondary and/or dry hopping
  • Bottling Equipment and storage i.e. bottles, growlers, or keg

Prior to starting, make sure you clean and sanitize all your equipment. Cleaning and sanitizing is one of the most important steps in making great beer.

Heat strike water Heat strike water to 162°-165° to hit a mash temperature between 148 – 158 (depending on recipe) mash rest for 1 hour (**Note, it is important to insulate your mashtun so you can retain this heat without significant heat loss +-2 degrees for the full hour). Be sure to adjust your strike water temperature if you are trying to hit a higher or lower mash rest temperature. Proceed to next step.

Mash In Add strike water to Mashtun. Slowly pour in your grains while stirring with a mash paddle or large spoon to avoid clumping, and creating dough balls. Once the mash is thoroughly mixed, start your timer for 1 hour. If your mash is too hot for your target mash temperature, continue to stir until the temperature drops to the correct temperature. If your mash is too low you can always add hotter water but be sure to adjust the temperature of your strike water next time. Proceed to next step.

Batch or fly sparge water While the mash is resting, heat your sparge water to 175° for a batch sparge or 180° for a fly sparge. At 55 minutes, start to remove small amounts wort in a small container or glass measuring cup, and return it slowly to the top of the mash (a process called vorlauf), making sure you do not disturb the grain bed. Repeat this process until wort is clear. Once the wort is clear, you are ready to transfer to the brew kettle. Now choose to batch sparge or fly sparge and be sure to transfer the wort slowly to avoid creating a stuck mash or packing the grain bed. Instructions follow below.

Batch Sparge Batch sparging is the easiest method with the one caveat that you may end up leaving a bit of sugar in the mash. Drain all the wort from the MT then dump the 175° water on top of the grains, stir slowly, and set the timer for 10 minutes. After 10 minutes, vorlouf like you did above, and then transfer the remaining wort to your brew kettle.

Fly Sparge Fly sparging will remove the most amount of sugars from the mash. Once the wort is flowing start to slowly pour or pump the 180° water on top of the grain making sure you do not disturb the top of the grain bed. It is very important that you make sure you keep water on top of the grains and you are removing at the same speed as adding. Repeat until there is no remaining water and allow the remaining wort to drain from the MT to the kettle. Proceed to the next step.

Boil After all the wort has been collected, turn on your heating element. At the first sign of boiling, start the timer for 60 minutes and proceed with your recipe’s hopping schedule. Once the 60-minute boil is complete, remove from heat and cool wort. Proceed to the next step.

Cooling the Wort After the wort has been boiling for 60 minutes; remove from heat and cool wort to 68°-70° using an ice bath, wort chiller, or plate chiller. Once the wort has reached 68°-70°, proceed to the next step (the temperature you cool the wort to may change from recipe to recipe).

Fermentation Transfer cooled wort into clean and sanitized fermenter of choice. Oxygenate the wort with your chosen method and ferment at 64°-70°for most ales and 48°-58° for lagers. Ferment for 1-2 week until gravity is stable. Proceed to the next step.

Secondary and Dry Hopping Now that fermentation is complete, transfer to a cleaned and sanitized carboy/vessel leaving as much yeast as possible behind. It is normal to lose a bit of beer here. You may skip this process and bottle directly. If dry hopping, follow the schedule noted in your recipe. Proceed to the next step.

Bottling/Kegging Transfer to a cleaned and sanitized bottling bucket or keg. Be sure when you are moving the finished beer from the bottling bucket or carboy you leave as much hop particles and residual yeast behind as possible. It is normal to lose a bit of beer here too.

Keg Once the beer is transferred into a clean and sanitized keg, hook up the CO2, turn on the cylinder, and set to 40 psi for 18-24 hours. Cool keg and serve.

Bottle Clean and sanitize your bottles and caps and/or growlers and caps. Boil a small amount of water and priming sugar of choice for 10 minutes. Cool sugar solution to room temperature, then dump into your empty, clean, and sanitized bottling bucket prior to transferring the finished beer. This will evenly mix the sugar solution into the finished beer and avoid different carbonation levels in the packaged beer. After transfer is complete, start to bottle and cap.

Condition and Enjoy If kegging, start to enjoy within 48 hours. If you are bottling, let your bottles condition for 1-2 weeks at room temperature and then enjoy! Cheers!