Welcome to the Dubbel Dachs School of Brewing! This tutorial is meant for those just making the switch from extract or partial mash brewing. I tried to break down the essentials and give a quick and easy intro to the fantastic world of all-grain brewing. I posted this as an eitire thread at the HomeBrewTalk.com Message Boards, so if you would like to follow the comments, click here.
First step in this tutorial is to formulate your recipe. I use BeerTools. It's a great calculator that tells you everything that you will get out of the ingredients that you decide to put in.
8 lbs. American 2-row info
1 lbs. Crystal Malt 60°L
8 oz. American Victory
4 oz. American Chocolate Malt
1 lbs. Oats Flaked
1 oz. Fuggle (Pellets, 4.75 %AA) boiled 60 min.
1 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min.
DCL Yeast Safale S-04 Top Quality Ale Yeast
Below is my base malt, already crushed in a bucket. On the table are my four pre-crushed specialty malts and two hop varieties from William's Brewing.
Recently, I motorized and mounted a Barley Crusher on an old microwave cart. Rarely do I order crushed grain anymore. Here is video of the AutoMill in action:
