Section 1 : Introduction
Section 2 : Overview of the All-Grain Brewing Process
Section 3 : Ingredients used in brewing beer
Section 4 : Equipment needed for a 25 litre all-grain brewery
Section 5 : Guidelines for the mashing and sparging steps
Section 6 : Guidelines for the boiling & chilling steps
Section 7 : Handling & pitching yeast
Section 8 : Fermenting your beer
Section 9 : Bottling your beer


NB : At present this guide is work in progress !
Sections 1, 2 and 3 are complete, 4+ will come soon !


This guide has been written with a specific purpose in mind and that is to get people started in all-grain brewing. Our experience at the WORT HOG Brewers club has been that many people would like to make their beer using the full process but that they don't always have the time, knowledge or money to start something that looks like a heck of a lot more work than what they've been doing up to now with kits or extracts.

I think its also fair to say that the South African experience has been that many people do not achieve the results they're looking for in kits and, having tasted what others are managing to make via the all-grain approach, would like to make the transition. The homebrew tasting sessions at our regular club meetings prove this time and again.

Keep in mind though, that for many people, the relative simplicity and short time required to make a kit beer are reasons enough to stay with that route. However, for those of you looking for total control over your brewing process and the desire to make commercial quality beer, this article is here to help you get over that initial hurdle.

We hope that you enjoy this guide and would like to ask that you please provide us with feedback so we can improve it over time.

Go to the next part of the guide : OVERVIEW OF THE ALL-GRAIN BREWING PROCESS

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