Details About Homebrewing Lesson 11 - All-Grain Brewing Part I - Knowledge & Testing


About Scheduling a Private Instruction

This is Lesson 11 of our homebrewing lesson plan. Our private instruction lesson plans are instruction only.  They do not include beverage/food production on site or any beverage/food handling. 

All-Grain Brewing Part I - Knowledge & Testing

Approximate lesson time: 60-90 minutes

This Lesson 11 Plan Includes:

  • Difference between extract brewing vs all-grain brewing
    • Grain : water ratio
    • Volume calculation
    • Importance of careful handling and sparging
  • Getting to Know Your Base Malts
    • General discussion of the options - domestic base malts, UK base malts, German base malts, Belgian base malts
  • Technical components of malt handling
    • Enyzmes
      • Important enzymes and their activity ranges
    • Hot-side aeration
    • Sugar extract potential
    • Avoiding husk extraction
  • Type of Mash Programs
    • Infusion mashing
    • Decoction mashing
    • Temperature-programmed mashing
  • Testing  the mash
    • how to test for pH - a demonstration
    • adjusting ph up and down in a mash - a demonstration
    • iodine test for starch conversion