All grain brewing is a method by which you, the brewer, soak barley malt in hot water in a vessel called a "tun" in order to extract the fermentable sugars and flavor from the grains. Here is a very quick overview:

A tun can be nothing more than an insulated vessel (many people use a converted Coleman cooler) which can hold a temperature.

The basic idea is this: into the tun you place your grains. As I mentioned on the brewing page, there is a lot of room for experimentation, but as a very general rule, for a five-gallon batch you place 10 pounds of malted barley into the tun and then about 13 quarts of water which is about 168 degrees. You close the tun or cooler, and let that sit for an hour. After an hour, you drain that liquid (filtering out the grains) into your brew pot. Then you pour in more water (which usually is a little hotter than the 168 degrees from before) back into the tun to get all the remaining sugars and bring your brew amount up to the desired starting point. This is actually often 5.5 to 6 gallons, as some will be lost to steam during the boil.

In short, the liquid you drained off into your brew pot is what you brew to make your beer, adding some hops along the way. That's really all there is to it. Again, this was not meant to be a tutorial or a specific recipe. It's just a quick overview of what you'd be doing during the process of brewing beer using the all-grain method.

Here is a seven-minute video that explains the process.

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