About This Course

Brew beer like the big leaguers at home. This comprehensive course teaches you everything you need to know to brew great beer using the partial mash or all-grain method. From raw ingredients to pouring your first pint of homebrew and everything in between, get started with this course.

Course curriculum

  • 01

    Welcome!

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    • Introduction

  • 02

    About this course

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    • About

    • Course Objectives

    • Equipment needed for this course

    • Materials needed for this course

  • 03

    INTRODUCTION TO ALL-GRAIN AND PARTIAL MASH BREWING

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    • Introduction

    • What is all-grain brewing?

    • What is partial mash brewing?

    • Why brew all-grain?

    • Why not brew all-grain?

    • All-grain vs. partial mash

  • 04

    BEER BASICS

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    • Beer basics

    • How beer is made

    • Beer's four main ingredients

    • Wort preparation

    • Boiling with hops

    • Fermentation

    • Conditioning

    • Packaging

    • Sanitation

  • 05

    MALT PREPARATION

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    • Malt preparation

    • What is malt?

    • Types of malt

    • Diastatic vs. non-diastatic malts

    • Modification

    • Milling

  • 06

    MASHING CONCEPTS

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    • Mashing concepts

    • Purpose and goals of the mash

    • Mash enzymes

    • Mash schedules

    • Single infusion mashing

    • Stepped temperature mashing

    • Decoction mashing

  • 07

    WORT COLLECTION

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    • Wort collection

    • Lautering

    • Vorlauf and recirculation

    • Sparging

  • 08

    SINGLE INFUSION MASHING FOR HOMEBREWERS

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    • Single infusion mashing for homebrewers

    • Recipe

    • Brew day overview

    • Equipment nomenclature

    • The mash-lauter tun (MLT)

    • The hot liquor tank (HLT)

    • Heat strike water

    • Mill grain

    • Mash in

    • Mash In Video

    • Maintain mash temperature

    • Water chemistry and mash pH

    • Heat sparge water

    • Lautering: Vorlauf and recirculation

    • Lautering: Vorlauf and recirculation

    • Lautering: Collect first runnings

    • How to deal with a stuck runoff

    • Lautering: The sparge

    • Lautering Video 1

    • Note

    • Lautering Video 2

    • Boiling

  • 09

    MASH EVALUATION

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    • Mash evaluation

    • Checking for conversion

    • Pre-boil gravity and volume

    • Post-boil gravity and volume

    • Brewhouse efficiency

  • 10

    PARTIAL-MASH BREWING

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    • Partial mashing

    • Why partial mash?

  • 11

    BOILING YOUR WORT

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    • Boiling your wort

    • Prepare yeast

    • Prepare sanitizer solution

    • Sanitize Carboy

    • Prepare your hops

    • Boiling

    • Hops Add

    • 59–16 minutes remaining

    • Sanitize Wort Whirl

    • Add yeast nutrient

    • 10 Minutes Hop Addition

    • 0 minutes remaining

  • 12

    AFTER THE BOIL

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    • After the boil

    • Cool the wort

    • Transfer wort to fermentor

    • Siphon

    • Top up if needed

    • Measure original gravity (OG)

    • Measuring Original Gravity

    • Pitch brewer's yeast

    • Pitch Brewer's Yeast

    • Lock up and store

  • 13

    FERMENTING YOUR BEER

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    • Fermenting your beer

    • Lag phase

    • High Kräusen

    • Flocculation

    • Gravity readings

  • 14

    CONDITIONING YOUR BEER

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    • Conditioning your beer

    • Racking to secondary

    • Dry hops

    • Bulk conditioning

    • Measure final gravity (FG)

  • 15

    BOTTLING YOUR BEER

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    • Bottling your beer

    • Bottling day agenda

    • Sanitize bottles, caps, and equipment

    • Prepare priming sugar solution

    • Rack to bottling bucket with priming solution

    • Bottling

    • Fill bottles

    • Fill Bottles

    • Cap bottles

    • Cap Bottles

    • Store bottles

  • 16

    ENJOYING YOUR BEER

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    • Enjoying your beer

    • Wait

    • Refrigerate

    • Pour

    • Observe

  • 17

    THANK YOU

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    • Thank you

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