3.0 BREWING – THE FUN BEGINS 3.1 Ensure that the yeast is primed (if necessary), has reached room temperature and ready to pitch. 3.1.1 Pour the cracked grain into the The grain may be a mixture of mash/lautertun. several types of processed grain. 3.1.2 Pour about 4 gallons of tap Periodically check the temperature water into the boiling vessel of the water. and raise the temperature to 175 ± 50 F. 3.1.3 Ensure that the mash/lautertun This process uses a single step discharge valve is shut and infusion for simplicity where the transfer 4 gallons of the water barley carbohydrates are converted to the mash/lautertun using a into varying lengths of sugar chains. pitcher to measure the volume. Place a lid on the Lower temperatures, 126 to 144 o mash/lautertun to maintain a F, will produce shorter sugar chains constant temperature. Place and result is a dryer beer. Higher the thermometer in the mash temperatures, 149 to 153 o F, will and record the temperature at result in longer sugar chains and a the beginning and end of the more full bodied beer. mash process. (Recording the temperature will allow the After some experience, this process flavor of the beer to be can be varied for personal taste. reproduced.) This single step infusion method will produce a flavor, nose and consistency that surpasses most imported beers. 3.1.4 After 30 minutes, place the This liquid, called the sweet liquor, bright vessel under the is the precursor to the wort that mash/lautertun discharge valve will be boiled with hops. and open the valve, Figure 5. Figure 5
3.0 BREWING – THE FUN BEGINS 3.1 Ensure that the yeast is primed (if necessary), has reached room temperature and ready to pitch. 3.1.1 Pour the cracked grain into the mash/lautertun. The grain may be a mixture of several types of processed grain. 3.1.2 Pour about 4 gallons of tap water into the boiling vessel and raise the temperature to 175 ± 50 F. Periodically check the temperature of the water. 3.1.3 Ensure that the mash/lautertun discharge valve is shut and transfer 4 gallons of the water to the mash/lautertun using a pitcher to measure the volume. Place a lid on the mash/lautertun to maintain a constant temperature. Place the thermometer in the mash and record the temperature at the beginning and end of the mash process. (Recording the temperature will allow the flavor of the beer to be reproduced.) This process uses a single step infusion for simplicity where the barley carbohydrates are converted into varying lengths of sugar chains. Lower temperatures, 126 to 144 o F, will produce shorter sugar chains and result is a dryer beer. Higher temperatures, 149 to 153 o F, will result in longer sugar chains and a more full bodied beer. After some experience, this process can be varied for personal taste. This single step infusion method will produce a flavor, nose and consistency that surpasses most imported beers. 3.1.4 After 30 minutes, place the bright vessel under the mash/lautertun discharge valve and open the valve, Figure 5. This liquid, called the sweet liquor, is the precursor to the wort that will be boiled with hops. Figure 5
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