All Grain Brewing Process in 20 Simple Steps

Equipment:
- 6+ Gallon Boil Pot with spigot [Recommend using 8+ to prevent boil overs, Stainless Steel is best but
more $, aluminum requires prep (boil water in pot to create grayish fade aka oxide layer before use)]
- 10 Gallon Cooler Assembled Mash Tun
- 5 Gallon Cooler with spigot (Recommended for fly sparging only)
- 6/6.5 Gallon Glass Carboy (better bottle or bucket is a cheaper option)
- Carboy Rubber Stopper
- Immersion Wort Chiller
- 2 Food Grade Hose Line
- Electric Thermometer
- Hydrometer

Ingredients (Recipe will provide amounts):
-Grains [buy crushed/milled grains from LHBS and store airtight (Recommend not online)]
-Hops
-Yeast

#F = # of Degrees Fahrenheit
LHBS = Local Home Brew Store

1. Clean EVERYTHING that might come in contact with home brew
2. Heat the calculated amount of strike water to +15 degrees above the calculated strike water
temperature (Optional: If chemical make up of water is unknown, use spring water)
3. Transfer Strike Water in to the Mash Tun (Research mash water PH or Optional: Add 5.2 PH Stabilizer
to strike water to improve beginners efficiency)
4. Once water has cooled to the calculated strike water temperature (usually between 150F to 154F but be
precise), Add grains to strike water mash tun while stirring water
5. Seal the cooler mash tun shut and allow grains to mash for the calculated duration (usually 60
minutes)
6. Heat calculated Fly Sparge Water to 185F
7. Transfer Fly Sparge Water to 5 Gallon Cooler and allow to the water to cool to just above 170F before
sealing the cooler shut
8. Slowly Drain mashed water (or "Wort") to clean pitcher(Optional: sanitze as well) and add back to the
mash tun cooler, repeat until the mash tun drains grain free
9a. Transfer the Wort back in to the Boil Pot with as little agitation as possible
9b. While mash tun drains, Add 170F fly sparge water to the mash tun keeping the water level just above
the grain level until empty
10. Heat Wort to a rolling boil (not full bubbling boil)
11. Add Hops to the boiling wort at the recipe's specified hop schedule time (monitor heat source and
wort temp level to maintain boil but avoid boil over) (At the last 15 minutes of boil, evaluate final boil wort
volume, if: LOW add spring water; HIGH increase temp; Optional: Add Irish Moss to improve beginners
clarity at 15min), At the last 10 minutes of boil, Insert wort chiller in to the wort to disinfect
12. Remove boil pot from heat source and Activate wort chiller to begin cooling wort to under 70F
13. While wort is chilling, Sanitize Carboy, Food Grade Hose Lines, and Carboy Rubber Stopper
14. Transfer wort to carboy using food grade hose line, one side connected to the spigot of the boil pot,
the other placed just past the opening of the carboy so the wort is splashing in to the carboy (aeration);
be sure to take a hydrometer reading of the Wort for Original Gravity (OG)
15. Add calculated amount of yeast cells to the wort in the carboy and seal the top of the carboy with
rubber stopper
16. Insert a food grade hose line in to the rubber stopper and put the other end in a cup of sanitize water
to create a blow-off tube
17. Cover carboy with towels to keep safe from light
18. Ferment for 10-21 days (bubbling is 60+ seconds appart) and take hydrometer reading for Final
Gravity (FG) (should be around 1.010 for completion)
19. Keg or Bottle your homebrew and allow 2 weeks to age (research equipment and process while beer
ferments)
20. Drink your home brew!