About This Course

In this course, you'll learn how to finely tune your all-grain procedures to work with different kinds of grain malts and unmalted adjuncts.

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.

Course curriculum

  • 01

    Introduction

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    • Welcome

    • In this course...

    • Electric RIMS

    • Insulated mash-lauter tun with propane burner

    • Mash Intro

  • 02

    Crushing and Conditioning Malt

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    • Crushing Your Malt

    • Malt

    • Crushing and Conditioning Malt (Video)

    • Wet Mill Malt

    • Wet Malting

    • Evaluate Your Crush

    • Malt Mill

  • 03

    Review of Single Infusion Mashing

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    • Theory of Stepped Mashing

    • Theory of Stepped Mashing

    • Why Step Mashing Matters

  • 04

    Commonly Used Mash Steps

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    • Ferulic Acid Rest

    • β-glucanase Rest

    • Protein Rest

    • β-amylase Rest

    • α-amylase Rest

    • Mash Out

    • Simple Step Mash

  • 05

    Methods of Stepped Mashing

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    • Methods of Stepped Mashing

    • Infusion

    • Direct Heat

    • RIMS and HERMS

    • Decoction

  • 06

    Step Mash Demonstration

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    • Fly Sparge

    • Stepped Rims

    • Demo I

    • Demo II

  • 07

    Continuous (Fly) Sparging

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    • Fly Sparging

    • Fly Sparging

    • Sparging I

    • Sparging II

    • Sparging III

  • 08

    Decoction Mashing

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    • Decoction Mashing

    • Decoction Mashing Continued

    • Decoction

    • Decoction II

    • Hochkurz Decoction Mash

    • Decoct I

    • Decoct II

    • Summary of Decoction Mashing

  • 09

    Conclusion

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    • Conclusion

    • Thank You!

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