How To Brew All Grain - Session IPA 

Great video man! Thought I might throw a lil info at ya on Beta and Alpha amylase. Grains have starch in them. We mash to get the starches out of the grain, into the water, you have that down. Starch is basically a chain of glucose (sugar) because the glucose is in the form of a chain it can't be consumed by the yeast. Alpha enzymes break the starch chain up into smaller pieces called dextrin this is not a fermentable sugar. Beta enzymes go after the dextrin's and eat at them from the ends, breaking them down into fermentable glucose (sugar). Picture it like this, you go to the butcher's shop and get a long string of sausage. You have to break up the string to cook them, that's the Alpha working. Now you chop them up into pieces so you can eat them that's the Beta working. Once in small piece's the yeast can eat them and basically burp co2 and fart out alcohol. That's enzymes 101.

I’ve brewed about 50 extract brews. I’ve been looking to get back into it and researching All grain. This is by far the most informational and straightforward video I’ve seen so far. I’ll be visiting Brewgr frequently. Also, be using this exact system

Im brand new, haven't even bought equipment yet, and found this video very helpful. I like how you took the time to explain the little things that others assume their viewers just know. Thanks!

from a relative beginner this is a great video, I appreciate the steps and camera angles you took to demonstrate. wish me luck!

Nice video. I love the way you include those little mistakes like burning your hand on the faucet and accidentally freezing the wort you withdrew for the hydrometer reading - it shows a human touch and shows beginners that even experienced brewers can drop the ball but still turn out great beer.

I enjoyed the video; it was very informative. I've been making extract brew for a little over a year now and been contemplating the thought of attempting an all-grain brew session. Your video felt very straight forward and I appreciate the "doing portions" over the jargon. However, the "A-amylase and B-amylase" lesson was insightful. Thanks!

This is a great instructional video! Not too complex, just what you need to know! Great job man!

One of the simplest All Grain explanations i have seen, well done

This was one of the videos i studied while learning about the brewing process! Thanks Brewgr!

Thank You for posting the video. I am starting to get my all grain equipment together and hope to be brewing soon.

Excellent video. Good pictures, clear explanations, slow and calm. I will recommend your video to many other homebrewers. Bravo.

This is a great clear explanation. You also are very helpful sharing how to use and build tools. I was starting BIAB for my first few all grains, now I have confidence I can do a much better job with this tutorial.

Really enjoyed your video! I've been brewing all grain for 15 years and still pick up new things by watching videos like your's. Also wanted to share a couple of things I do that have helped me. Instead of heating a separate gallon of water to pre-heat the mash tun, I just heat my strike water 5 to 10 degrees hotter than what will be needed for the mash, then pour it into the mash tun. The mash tun will soak up some of the heat and drop the water temperature several degrees, approaching your desired strike temp. If it's a few degrees high, just stir a bit or toss a few ice cubes in. Another thing I did was buy yet another brewing gizmo.. this one is a shaft with flaps on the end. You put it into a drill and stick it into the carboy. Then start it up, and aerate the heck out of your wort before pitching the yeast... costs about $15 and works great! Thanks again... you have motivated me to brew this weekend... gotta get those fall beers in the works!

Thanks for your video. It helped provide me with much needed confidence for my first all grain brew!

Great vid. Brings me back to when my brother and I first started all grain brewing. Session IPA's are one of my favorites. Hoppy like a regular IPA but not nearly the ABV. For not a big investment a reverse flow or plate chiller (we use a reverse flow. Works incredible. Literally 200F going in and 70F out.) are def worth the money. Thx for the vid and hope u keep posting.

Enjoyed the vid. I have been brewing for about 18 months, and started all grain last summer. Never tried batch sparge.

My man, thank you very much for making this video and clarifying all of my questions. I am new at whole grain brewing and found your video to be very helpful. I will start my batch next week adn will let you know how it turns out.. Thanks again my friend.

Great video. All of the viewers really appreciate not editing out anything. Even the mistakes looks great

Just getting into all grain, thanks for the video, great tutorial man!

fantastic video! I love that you utilize recycling during your process! If i ever get to the point where I can get a decent setup, your method has given me great ideas. Very well done.

Thank you for your easy to follow presentation I am an extract brewer thinking seriously doing allgrain as an addition . I enjoyed your video very much cheers from downunder

Thanks for the video Jason, I really enjoyed it. One thing if I may : measure the original gravity (O.G.) after the boil is completed and the wort is cooled. This way you won't burn yourself. When fermentation is complete, remeasure the final gravity ( F.G. ). The difference times .131 will give you your alcohol by volume

Very helpful and informative video, thank you!

Brew extract will have you feeling like a champ in a week, this all grain is where boys become men. After some videos I felt like I wasn’t gonna get the beginning but you managed to speak in a way I would get it thanks.

FINALLY! A well done, well explained video. Bravo sir.

Great video, thank you very much. I really appreciated the fact that you simplified the process. Cheers !

This is a great video. Fun to watch and a lot of good brew day info.

Thanks. Been wanting to move to all grain, but haven't made the jump yet. This will definitely get me going.

Great video , I am doing my first in the morning and you just made it so clear. A big thanks from New Zealand Bro.

Nice Video! I have to tell you, I've come back to this over and over as questions came up in my own brewing. I went to your blog and it said not to use your dowel to check quantity after the boil as the wood is hard to sanitize. So I went to the hardware store and got a 3-ft. long stainless steel 3/8" rod along with some stainless steel nuts and fender washers. I gave everything a good cleaning to get rid of any oils before I put it together, but used the fender washers for the gallon levels and locked them in place using the nuts above and below each washer. I threaded a file handle on the rod itself to make it easy to handle. and I can sanitize it pretty easily by dipping most of it in my Star-san solution and spraying down the rest of it with my sanitizer. Haven't used it yet but think (hope) it'll work well.

Excellent guide. Great quality, thanks!

Greetings from alberta! Awesome video! I've got one extract brew in the primary fermenter but after watching lot (lots!) Of all grain brewing videos on RU-vid (yours being right up at the top for information and quality) I think I'm ready to give all grain a go. Great to see you re-using your wort chiller water also, that's a great idea that I'll have to do as well.

Great video mate. Here’s a bit of useful info for you . If you used metric you would find the calculation of your water so much easier. Using your number of 3.83 gallons. If you convert this to litres you get 14.498 litres. But here’s the beauty of the metric system. Water has a density of 1gram per milliliter(ml) (or cubic centimeter cc). So in short 14.498 liters of water weighs 14.498 kilos close enough to 14.5 kilos. Just weigh the water. Keep up the great work it was very informative thanks.

Looking to build my own igloo mash tun, and finally deviate from extract brewing. Found this video very helpful to clear up all of the processes I've read about, yet had a hard time visualizing. Cheers!

Excellent video! You do an incredible job explaining the mashing process and the theory behind everything. I'm only just beginning, so I'll probably stick to brewing with extract for a while, but I'm saving this video for when I inevitably get to all grain brewing.

Thank you for explaining in detail. Other great brewers just go thru the process but for newbees it's harder to understand the certain steps. Awesome video and will do my first all grain next week.

Great, detailed video! New research is showing that beta-glucans are much more important than mash temp when it comes to body and sweetness of a beer. A high mash temp will lead to lower attenuation but not a sweeter beer. This will be dependent on your total grain bill. Brulosophy is a great resource for new information like this. Cheers!

I really like your videos and your soft voice is therapeutic

Thanks for your hard work. Well done.

Great video! Just what I needed to get me started with all grain. You got me motivated to go for it. Thanks for the explanation on how the mash temperature affects the dryness of the beer. Been wondering why my extract IPA comes out too sweet all the time.

One the best all grain explained brewing videos!

Hi from Toronto! Thanks for this video...I've come back to it a few times now and find it very helpful!

Very well done. Thank you.

This is such a fantastic video, helped me a lot, thank you!

Excellent info! Thanks for helping a newbie out!

I appreciate this guys humbleness and simplicity. I feel that more brewers need to follow the KISS rule (Keep It Simple Stupid). Being a very intelligent individual and a beginner brewer currently all in one, I have run in to the problem 9 out of 10 times that the person in the video is trying to make themselves sound like "the model avid beer expert" more than trying to lay out the steps in an understandable and easy to follow abc 123 form. The model beginner brewer video is in the form of "Okay, let me hold your hand and walk you through it step by step in the most simple way, just so you can understand the basics", and this guy has accomplished exactly that. At the end of this video I feel 100% confident that I could brew an all grain batch and not mess it up. After finishing many other "how to" videos I feel just as lost, or more confused at the end, due to all of the acronyms and abbreviations and "smart boy" terminology a lot of other guys use.

Yea black board was a great idea. This is the best all grain how to video Iv seen. Thanks man.

Great video. You simplified what I was thinking was going to be very complicated. Cheers

Good video! Breaking down the alpha and beta sugars via mash temp will save many home brewers first few batches. Cheers

Excellent video, thanks for sharing!

i have seen a gazillion brewing video's..... this is the best one

great video..explains the process really well..thanks

Great Video. No complicated, you explain very clear. I liked

Great Video , However i have just completely wasted a ton of gran due to the conversion to metric not working correctly on the brew session screen. The strike temperature conversion was 13'C off

Temperature at which mash is made favors the action of Alpha or Beta Amylase. Each one "cuts" the starch chains in different ways, making them more or less fermentable. This is why you get a sweeter or dryer beer, according to the types of sugars you have at the end of the mash for yeast to "eat", thus generating CO2 gas and alcohol in the process from fermentable sugars. Starches are also called "complex sugars".

Terrific video - thanks for posting!!

Fantastic video man. Im from San Diego as well, and we are just getting into the whole Brew at home ordeal. So i will add your channel to my reference playlist for later. Thank you!

cheers mate, excellent video will definitely help for my first brew. ipa's 4 days

Great video. Thanks.

Awesome video mate, All the way from Australia :) I plan on doing my first all grain brew in a few weeks

Thanks for the nice video and informations about the process...

watching you is like watching me. lol just dump it in. i do the same thing. never a single clump. btw love the illustrations. keep up the good work. cheers!

Great vid . I wish i would have watched this before i did my first all grain brew today. Cheers

Thanks for the easy to follow video, made the transition easy

Awesome video sir! Haven’t made the leap to all grain yet, but your explanation and video were excellent... I might not be too far from it!

Thanks for the great video, very informative.

Great video.

Thanks for the video!

Great video, thank you.

great video, it really helped me a lot

Suggestion, if you get a small length of silicone tubing that has a slightly smaller inside diameter than the outside of your sight glass you can stretch it over the top and back into the kettle to avoid wort jumping out the top during the boil. The silicone is safe at boil temps and is softer and more elastic than vinyl so you should get a good seal and avoid dripping down the side of the glass

i enjoyed your video, thanks.

Great vid! keep em coming

Thanks heaps mate, very informative

This was great! Very accessible language for newbies like me (:

Good stuff.

I would love to have this brew kettle, nice job bromance...

Really cool video! You should make plenty more of them.

You have a lot to learn my friend, good luck it is an enjoyable journey.

Thank you

Good video, thank you.

GREAT VIDEO, HEISENBEER !!!!!!!!!!!

Tx to show this , not easy at beginning!

Very informative video👍

Thanks!

awesome. thanks!

A nice brew day

I like your use of a blackboard for discussion (ala Alton Brown or Glenn Beck). I might use that for my videos. Thanks!

nice video thanks!

Great informative vid. Could you tell me why you didn't use a muslin bag to add the hops?

Easy and clean video congrats. How did you filter your hops pre fermenter?

I approve your channel image! :)

Awesome video man thank you! Question: I’m about to try all grain for the first time, but I’m using an electric setup. after making my initial mash, I lift up an internal pot that elevates my grains above the kettle. I would then sparge. Do I need to Vorlauf between these processes, after both are done. Or not at all because a screen catches the grain? Thank you

Greatest video I have seen thus far. I still cannot find any info if I can use old food storage un malted grains to brew with as I need to use them somehow. I read I can offset my malted barley with 30% of it as the long chain sugars will take longer to convert so that made me wonder. Can I just use more grain and longer fermentation to make all whole grain work? I might test this very soon.

You could add the wort chiller at the end of the boil. And most hydrometers will withstand the hot wort, then use software for correction.

Hey, This was the best intro to all grain video I've seen! I'm about to start All grain brewing next week, but was wondering if you had any recommendations of the best equipment for a beginner to buy. Thanks!

Hi Jason, Thanks for sharing this video! Very clear and simple. Do you have any recommended website where I can buy all the ingredients, components for brewing.

A-amylase and B-amylase are the enzymes that break the starches down into sugars. The yeast eats the sugars, not the amylase. The B-amylase produces more fermentable sugars and higher abv, while the A-amylase produces sugars that can't be digested by yeasts. These sugars never become alcohol, but do contribute to sweeter flavors in the end product. Ok, I'm done being pedantic now.

Amylase is an enzyme. It is not something that gets "eaten" by the yeast. Also, regulating temperature does not make more of these enzymes. It just decides which of the two will be most active. Just a heads up. Great vid though. Thoroughly enjoyed following your brew session.

Ive been going to beer brewing class in Brussels. We do things a bit different. There are some differences in mashing temperatures. The usual brewing process starts off at 50 degrees, which is to break down some protein as food for the enzymes and yeast. for the beta amylase we have a mashtemperature of 60-62 degrees. the enzymes that work at this temperature bite off 2 glucose units off the ends of starch which is a massive treelike sugarstructure. yeast will only be able to eat a sugar smaller then 3-4 glucose units. ( the sugar u use in kitchens is mostly glucose) The longer u mash at 60 degrees, the more small sugars u make for the yeast to eat, which will leave less sugars in the beer and make it more dry. for the alpha amylase we use a mash temperature of 70-72 degrees. This enzym cuts all these sections of sugars straight in half. So these cannot be eaten by the yeast, unless u mash at 70 degrees for a long time. A longer mash on 70 degrees gives a sweet beer. We dont rlly start off mashing at 40 degrees because the malt house here in Belgium already did that part for us (activating the enzymes in the malt.)