All Grain Brewing vs. Extract Brewing

When it comes to brewing beer, there are basically two main methods: All Grain Brewing and Extract Brewing. Both have their pros and cons, but the main difference between them is that all-grain brewing uses malted grains to make wort, while extract brewing uses malt extracts in the form of syrups, powders, or dry extracts. In this article, we will discuss the differences between these two methods in more detail.

What is all-grain brewing?

You can only feel like a brewer if the entire process cycle is followed. Such brewing is called grain brewing or all-grain brewing. From the name it is clear that the beer is made without using extracts, but from grain, or more precisely malt.

Moreover, malt may be used of different kinds, in various proportions, which really gives the freedom to explore the imagination and feel like a craft brewer and create your own recipes. Undoubtedly grain brewing is a fascinating activity, nevertheless, you should face some problems.

• First, there is the financial side, since brewing coppers are very expensive and additional equipment is required. But all as always you can do it yourself, it would be a desire, but about this later.
• Secondly, it is the lack of knowledge and skills, which will have to accumulate.

Now in general, without going into detail about the process itself. In fact, it does not differ in any way from extractive, except for two new stages – preparation of raw materials and mashing of malt or preparation of wort.

What is meant by preparing the raw material?

The fact is that you can buy ready malt, and it is better to do so because you have to know how to pick malt. Or we can buy barley or other grains, germinate and roast them.

Let’s go the simple way, especially since ready-made malt is not that expensive. Preparation involves the crushing process, which is very important for subsequent preparation. Special malt crushers or mills are used for crushing. It is important that the malt is not rubbed down into flour, but retains the kernels. The preserved shell will later help to filter the wort. The best crushers for crushing are 2 or 3 roller crushers, in which the malt is crushed by rolls, preserving the casing. It is worth noting that such crushers are also not cheap, so many people buy already crushed malt, which makes the task very easy.

Next, the crushed malt is mashing. Malt mashing is the process of soaking the malt with water at certain temperatures and holding pauses. Sometimes mashing is done in one step, sometimes in several.

The malt must mash for one hour, and it is important to maintain the correct temperature at all times. Given the high cost of mash tanks, many amateur brewers make so-called mash tanks from thermal containers for this purpose, in which it is easiest to maintain the temperature. There are two ways to go here: make a brewpot that includes both the mash tank and the brewpot, or use them separately.

After all the pauses have been seasoned, the wort must be filtered, and this is also where brewers go for various tricks. Some build filter systems with taps into the mash tanks, and they can be different, and some put in a false bottom. In this case, crushed malt itself performs filtration, because it lies in a layer on the bottom and filters the wort, so called filtering through the mash.

After filtration, the wort is poured into the brewing cauldron and brewed, at which point it is also hoped. Most of the time there are several stages, each of which is responsible for giving bitterness and flavor. Next, the wort must be cooled in order to introduce the yeast. This step must be done fairly quickly, so that the so-called “wild” yeast does not get into it.

In the previous stages, purity is not so important, because during the brewing process, high temperatures are maintained and bacteria are killed. But as soon as we come to the stage of the yeast task do everything instantly. This is why it is best to begin yeast preparation in advance – rehydrate, cool the wort, pour it into the fermenter, and set the yeast. Cool the wort with special chillers, or any other way. It is not so important how the cooling will take place, the main thing is to make it as fast as possible.

What are the benefits/disadvantages of all-grain brewing?

What is extract brewing?

There is also a trend called extract brewing. Beer wort is prepared in the brewery and then water is evaporated from it to reduce the volume. As a result, the beer wort extract is a viscous, sweet-tasting liquid. To get a “reconstituted” wort, the extract is “diluted” with water.

It is worth explaining right away that the extracts do not contain any preservatives or additives, and the quality of the resulting beer is very high. “So then why to brew beer from grain?” – you ask. First, extract brewing is more expensive, and second, you are constrained to experiment. Home brewing is not only a useful hobby, but it’s also very exciting.

What are the benefits/disadvantages of extract brewing?

The bottom line: which type of brewing is right for you?

The type of brewing that is right for you depends on your personal preferences and goals. If you want to have more control over the flavor and character of your beer, or if you want to save money in the long run, all-grain brewing is a great option. If you are new to homebrewing or short on time, extract brewing may be a better choice.

FAQs