This course will take your all-grain brew day to the next level. Learn the ins and outs of conditioning and crushing malt, stepped mash protocols, continuous sparge methods, and the infamous decoction mash (It's not as bad as you've heard). Join Craft Beer & Brewing Contributing Editor Dave Carpenter for this advanced look at getting the most from your grain.
Welcome
In this course...
Electric RIMS
Insulated mash-lauter tun with propane burner
Mash Intro
Crushing Your Malt
Malt
Crushing and Conditioning Malt (Video)
Wet Mill Malt
Wet Malting
Evaluate Your Crush
Malt Mill
Theory of Stepped Mashing
Theory of Stepped Mashing
Why Step Mashing Matters
Ferulic Acid Rest
β-glucanase Rest
Protein Rest
β-amylase Rest
α-amylase Rest
Mash Out
Simple Step Mash
Cereal Mash
Turbid Mashing
Methods of Stepped Mashing
Infusion
Direct Heat
RIMS and HERMS
Decoction
Fly Sparge
Stepped Rims
Demo I
Demo II
Fly Sparging
Fly Sparging
Sparging I
Sparging II
Sparging III
Decoction Mashing
Decoction Mashing Continued
Decoction
Decoction II
Hochkurz Decoction Mash
Decoct I
Decoct II
Summary of Decoction Mashing
Conclusion
Thank You!
All Courses, Intermediate
Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, North Carolina, takes you through alternative grains—including oats, wheat, rye, and non-cereals.