Advanced Brewing Guide
Ready to make the step from intermediate to advanced brewing?
The following improvements to the techniques outlined in the Intermediate Brewing Guide will be added:
- All grain brewing through the use of a three vessel brewing system.
- Use of yeast extract as a
- Use of a aeration stone to oxygenate the wort.
In addition to the equipment listed in the Lee's Brewery
Intermediate Brewing Guide, you'll also need the following:
The three vessels should be arranged in a tiered configuration
that makes use of gravity to move liquids through the vessels. An
ideal three vessel set up will use three stainless steel kettles,
with a burner dedicated for each kettle. This requires a fairly
substantial initial investment. A more inexpensive setup is currently in use at Lee's Brewery. The mash kettle
is set on one burner of the stove. Another burner is used to heat
a pot of water. As each batch of water reaches temperature, it is
poured (carefully) into the hot water tank. Upon completion of
the lautering process, the grain is cleaned from the mash kettle.
The wort is then poured in, turning the mash vessel into the brew
kettle. This setup makes for a more cumbersome and lengthy
brewing process, but does not require the initial investment of
the ideal three vessel configuration.
See all grain recipes in Lee's Brewery Recipes page.
- Add approximately ½ gallon of water for
each pound of grain called for in the recipe to the
mashing vessel. Note: The amount of water necessary in
the mash kettle will depend on the type of mash screen
you use. You'll want to have about one inch of water on
top of the grain bed once the grain settles. You can add
water as necessary later to adjust.
- Heat water in mashing vessel to
- Add crushed grain to the mashing vessel
and stir thoroughly.
- Now let the mash "rest" by leaving it
undisturbed for 30 minutes.
- Raise the temperature of the mash to 155°F,
stirring occasionally to assure that the grain does not
get scorched or burnt.
- Once 155°F has been
reached, turn off the heat. Note: If your recipe calls
for a different temperature, use it.
- Mashing: Keep the mash temperature at
155°F for 60 minutes, stirring
occasionally. This is where the bulk of the work gets
done, the grain's starches are now being converted to
fermentable sugars. Note: Follow recipe's recommended
mashing time if different.
- Near the end of the mash, begin heating
water for the hot water tank. For a 5 gallon batch of
beer, you'll need approximately a total 5 gallons of
water in the hot water tank. If your heating the water in
a pot on the stove and then adding to the hot water tank,
heat as much as you can at a time. You should have at
least 2 gallons ready by the start of the lautering
process. If your hot water tank has it's own burner you
can begin heating the entire 5 gallons. The water in the
hot water tank will need to be at least 175°F.
- After 60 minutes (or time called for in
the recipe) of mashing, raise the mash's temperature to
175°F, stirring and being careful not to scorch the
- Once 175°F has been reached, turn off
heat to the mash vessel and let the mash rest for 30
- Sparging: Begin a slow
flow water from the mash kettle to the wort collection
vessel or brew pot if your using a true 3 vessel setup.
As the beginning of the runoff is quite cloudy, you'll
want to catch the first pint or so in a glass container.
Pour this back into the mash kettle to be recirculated.
- Now begin a slow flow of water from the
hot water tank to the mash kettle through the lautering
arm. The lautering arm should distribute the water evenly
over the surface of the grain bed to prevent channeling
or tunnels of water through the grain. The lautering
process washes the sugars away from the grain into the
brew kettle, creating your wort.
- For a five gallon batch of beer, you'll
want to collect 6 gallons of wort. For a 10 gallon batch,
you'll want to collect 12 gallons of wort.
- If you're using a true 3 vessel
configuration, with 3 burners, you can begin heating the
wort as it is being collected into the brew kettle. If
using a setup similar to Lee's Brewery, you'll have to
wait until the end of the lautering process, clean out
the mash kettle and pour the wort back in.
- Heat wort to boiling and follow procedure
called for in the recipe.
- 15 minutes before the end of the boil, add
1 tablespoon of yeast extract to the wort. This will
provide valuable nutrients needed for a healthy
fermentation for the yeast that will be added later.
- After cooling the wort using the wort
chiller, use a combination of aeration stone, sterile
filter and aquarium compressor to aerate the wort for
approximately 60 minutes. This will saturate the wort
with oxygen. Yeast need oxygen during the initial stage
of fermentation to build up healthy cell walls. These
healthy cell walls will help the yeast cells to better
reproduce and survive longer as alcohol levels in your
beer gets higher. The result, a more completely
fermented, cleaner and dryer tasting beer.
- Pitch the yeast starter and ferment as
outlined in the Intermediate
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December 21, 1997 22:18:49
Copyright © 1996 by [Lee's Brewery].
All trademarks or product names mentioned herein are the property
of their respective owners.