All grain brewing is the process of making beer from malted barley, hops, water and yeast. There are many technical tricks and calculations brewers use to increase the efficiency of the process, or make particularly tricky styles of beer. This article will cover none of these, as it is designed to teach you how to make your first all grain beer. If, once you have mastered this process, you want to look into what is happening in a little more detail, go for it. But for now, lets just get the basics down.
Continuing with a technical theme, Thom outlines the importance of calcium to the brewing process and how to calculate appropriate additions.
Calcium is essential to every step in the brewing process. Most water supplies used in brewing are deficient in calcium and additions of salts are required to increase calcium to a more suitable level. The main actions of calcium are:
Mashing is a fundamental part of all grain brewing and if you are anything like me, the thought of making the leap from extract brewing to all grain mashing was an intimidating one. At the outset it brings with it a number of anxieties that the producer of the malt extract has borne for you in the production of ready fermentable extract.
Mashing is a complex procedure at the biochemical level with any number of molecular processes that must be provided a suitable environment to work effectively. Thankfully, providing a suitable environment is relatively simple using home brew equipment and in this article I hope to explain some of the biochemical reactions that are so important for effective mashing.