Today we finally made the jump to all-grain brewing! I'm excited to have a new level of control over the process, and excited to share the pictures from our first day brewing with the new equipment.
A quick primer for those who aren't familiar with what all-grain brewing is: all-grain is the same method that professional production breweries use to brew beer. Basically, instead of using malt syrup that is manufactured from grain, you use 100% grain to make your own malt syrup (although it's not reduced to a syrup-like viscosity).
Today we brewed a Bohemian Pilsner. Very simple, just four ingredients: Pilsen 2-row grain, Saaz hops, lager yeast and water. Don't let the simplicity fool you - this is the itsy-bitsy bikini of the beer world - nothing to hide behind. Crossing my fingers and hoping it turns out well!
This is the mash tun with the false bottom. The grains sit on this and steep just like a tea, but at precise temperatures.
This was a triple-decoction brew. What does that mean? Glad you asked! In the most basic terms, you pull out about 1/3 of the mash (grains+water) and boil it for a bit, then throw it back in the mash tun, raising the temperature. Repeat three times, and you have a triple-decoction. But the better question is: why?? Well, a bunch of science-y chemistry stuff happens, and creates flavors that you just can't get any other way. It's a pain, but worth it (I hope...)
Boiling the 2nd decoction. Smells like a bakery. Yum.
All done! Time to sparge (rinse the grains and get all the good sugary stuff out). Pouring hot water on top of the grains and rinsing them thoroughly will result in the wort, or pre-boil beer.
The spent grains in the mash tun. Cows love this stuff.
I love this new 15.5 gallon brewpot - it's huge! We finally get to boil the whole 5 gallon (or even 10 gallon!) batch in one pot instead of adding water at the end. This pic is one of my favorite parts - adding the hops. Smells like heaven, if heaven were a brewery. Hallelujah!
Neighborhood, you are welcome for the awesome smells you are smelling.
On to the cleanup - I've got a little helper for this task. He's very interested in the big pot - even more interested in the big spoon that goes with it.
I can't wait to help my dad homebrew soon! - Isaac
This is the mash tun with the false bottom. The grains sit on this and steep just like a tea, but at precise temperatures.
This was a triple-decoction brew. What does that mean? Glad you asked! In the most basic terms, you pull out about 1/3 of the mash (grains+water) and boil it for a bit, then throw it back in the mash tun, raising the temperature. Repeat three times, and you have a triple-decoction. But the better question is: why?? Well, a bunch of science-y chemistry stuff happens, and creates flavors that you just can't get any other way. It's a pain, but worth it (I hope...)
Boiling the 2nd decoction. Smells like a bakery. Yum.
All done! Time to sparge (rinse the grains and get all the good sugary stuff out). Pouring hot water on top of the grains and rinsing them thoroughly will result in the wort, or pre-boil beer.
The spent grains in the mash tun. Cows love this stuff.
I love this new 15.5 gallon brewpot - it's huge! We finally get to boil the whole 5 gallon (or even 10 gallon!) batch in one pot instead of adding water at the end. This pic is one of my favorite parts - adding the hops. Smells like heaven, if heaven were a brewery. Hallelujah!
Neighborhood, you are welcome for the awesome smells you are smelling.
On to the cleanup - I've got a little helper for this task. He's very interested in the big pot - even more interested in the big spoon that goes with it.
I can't wait to help my dad homebrew soon! - Isaac
