The Extract-Only Brewing Method: An Overview

The Extract-Only Brewing Method: An Overview

The Extract-Only Brewing Method: An Overview.

It is ideal for first-time users to use the extract alone technique. Crushing and steeping the grain is no longer necessary, resulting in a more enjoyable experience. The extract is less difficult to work with and will save you time while enhancing your chances of brewing a successful batch of beer in less time.

In order to brew a certain kind of beer, you must first choose what sort of malt extract you will use. Beer types come in a variety of shapes and sizes, as you are no doubt aware. Try your hand at brewing a beer style that you prefer first. Just like that, it’s done.

The sheer amount of options accessible should not cause you to get overwhelmed. When it comes to the following batch, you may always experiment with other styles.

Specialist grains may be required depending on the type and recipe of your beer. Using a mesh or cheesecloth bag will be necessary if you are working with specific grains.

It’s likely that you’ll be able to get the male extract, hops, yeast, and specialty grains in a kit that’s meant to produce a certain beer type at a reasonable price. Besides making things simpler for you, this will also guarantee that all of the components “get along” with one another in the final product.

Following the preparation of your materials and the sterilization of your equipment, you will be ready to begin brewing your first batch of beer. 1.

Pour 3 gallons of cold water into a large stockpot and bring it to a boil at 150 degrees Fahrenheit. Begin steeping the specialty grains after the water has reached the proper temperature.

Wait around one and a half hours, or until the water reaches approximately one hundred and eighty degrees Fahrenheit, before using them.

In order to remove the bag, open it up and let the water drain out. Avoid squeezing the bag as this will have an adverse impact on the taste of your final product.

Overview of the All-Grain Brewing Method (with recipes).

The process of creating orange juice is a useful analogy for illustrating the difference between the all grain brewing technique and the extract brewing method. Oranges may be purchased whole and squeezed, or you can purchase frozen concentrate and combine it with water. Whichever method you choose to get your orange juice, the only difference is the amount of effort you are willing to put into the procedure.

Utilizing solely extract for brewing is analogous to using frozen juice concentrate in a juice machine. This has the benefit of saving you the time and effort required for orange processing. The downside is that you are limited to the kind of oranges that have been treated and condensed in this manner.

However, creating your own orange juice from fresh oranges is the same as whole grain brewing. Obviously, the additional labour necessary in obtaining and processing the oranges is a drawback. This has the benefit of giving you more control over the finished result. You have complete control over the oranges you use, as well as the amount of pulp and other factors. With whole grain brewing, you have greater control over the end product than with any other method. This approach allows for more control over the flavor of a beer.

In addition, it is a little more difficult. Everything involved in preparing the mash has been done for you in the extract technique, so you don’t have to worry about anything. It is necessary to produce your own mash when brewing with all-natural ingredients.

Malt is steeped in water after it has been crushed and soaked. With far more grain and a few more procedures, the technique is identical to that outlined for utilizing specialty grains. The specialty grains may be added to the malt if they are being used in addition to it.

First and foremost, you must fracture the grain before beginning to make your mash. Generally speaking, it takes around seven pounds of grain to produce five gallons of beer. If you don’t want to make your own crushed malt, you may purchase it already crushed. After finishing crushing it should have a consistency comparable to oatmeal in terms of texture.

Prepare your grains for brewing by placing them in a cheesecloth bag or something similar when you’re ready to start brewing. For others, a “Sparring Bag” (also known as a “Assault Bag”) is preferred. Basically, it’s a trash can liner that goes inside your brew pot or mash tun and prevents the grains from making a complete mess of everything.

After preparing your malt tun by heating it to around 150 degrees Fahrenheit, begin stirring in the grain. Continue to whisk the mixture until all of the grains have been incorporated into the mixture. Ideally, you’ll want to let the mash rest for around 90 minutes.

Place a cover on the pot and check the temperature with a thermometer every fifteen to twenty minutes or so to ensure that the temperature stays constant at 150 degrees. If necessary, stir a little bit after you check the temperature.

Cooking the mash until it reaches around 170 degrees Fahrenheit while stirring it continuously is the next stage.
The mashing procedure is complete once it reaches this temperature.
Sparging is the process that follows. First, transfer the contents of your malt tun to a five-gallon bucket and set it aside.

Don’t allow the contents to spill or slop about. Transfer the liquid from one container to another in a slow and uniform manner. When the transfer is complete, fill the container with water to ensure that it has five gallons of water total.

Most of the time, you’ll need to add at least a gallon or two of water. It is important that the water you add has a temperature of around one hundred seventy degrees Fahrenheit or more.
It’s almost time to start brewing. Once the hot water is added and you have five gallons of boiling water, you’re almost ready to start brewing.

To finish, continue the procedure of pouring the wort from one container to another as many times as necessary. Transfer the wort from the five-gallon bucket to the pot that was used to boil everything slowly.

The mash, sparging, and wort processes are described in detail above. Once you’ve finished the wort-making process to your satisfaction, you’ll be ready to proceed to the next step: brewing.
You may now go to the instructions for brewing using malt extract and follow those instructions as well.

If you’ve finished reading this chapter, then you should have an excellent understanding of what the brewing process is like, as well as the primary distinctions between the all-grain and malt extract ways of making beer.

Making use of the whole grain approach is less difficult to implement than it is to explain. To summarize, you’ll be steeping many pounds of grain in hot water for 90 minutes while maintaining a constant temperature throughout.

Then you’re going to raise the temperature to one hundred and seventy-five degrees Celsius. You will then empty the contents of the tun into a bucket and fill it with hot water until you have five gallons, after which you will empty the contents of the tun back into the tun.

Considering all of the monitoring and temperature taking, the procedure seems to get more difficult. Take note that fermentation is a natural process that occurs on a daily basis.

The phenomenon occurs on a regular basis in the wild when airborne yeast feeds on various sugars, such as those found in fruits, to produce alcohol. In order for the yeast to do its thing and transform your wort into fermented beer, you must provide a pleasant environment for it to do its thing.

In actuality, the procedure is no more difficult than preparing a stew, despite the fact that it may seem like a nightmare when discussed in advance.

Reading this chapter a few times before moving on to the following chapter, where we will take a step-by-step approach to the brewing process, may be beneficial.

Providing you grasp the fundamentals taught in this chapter, together with the detailed directions provided in the next part, you should be able to follow any beer recipe you choose with no difficulty.

A Step-by-Step Guide to Making Beer

Consider the brewing process from a different angle. For the second time, we’ll go over each process in detail, explaining why we’re doing what we’re doing and learning about the beer at each stage.

In case you didn’t have a good handle on brewing from the previous chapter and don’t have a good understanding of the process of fermentation, the material in this chapter should serve as a concise summary of everything you’ll need to know when brewing your first batch of beer.

When following a particular recipe, the instructions provided in that recipe should take precedence over the ones provided here. Even while you do not need to follow a recipe, doing so will assist to guarantee that your beer is drinkable when completed.

Concerns Regarding the Initial Stages

Incorporating more components may be rather enjoyable if you don’t mind the possibility of producing some vile-tasting brew in the process. While experimenting with pale ales in the beginning, we decided to throw in a few pounds of frozen strawberries to see what happened.

As a result, it turned out remarkably well and served as a springboard for future trials, which eventually included raspberries, chocolate, and coffee – both individually and in varied combinations.

Spices, in addition to fruits, are widely used to enhance the taste and scent of homebrews by imparting various flavors and smells. Various substances, some of which you would never consider, are used in the brewing of beer. Visiting a quality beer shop that carries craft beers will be more than enough to supply you with some ideas.

Although not all of our suggestions for what would produce a nice-tasting beer were effective, it was a lot of fun experimenting with them. When we would all gather around the completed product and taste it, it was the most exciting part of the job!

In spite of the fact that the beer turned out to be bad, we still liked the process of making it and the suspense of waiting to see how it turned out. Speaking about our most memorable (and grossest) batches of beer, my home brewing pals and I are always up for a good talk about beer.

At its core, brewing beer is about having a good time with your friends and creating memories that you will be able to tell for a long time after the last bottle of beer has been consumed. You’ll be able to witness for yourself how much fun you can have at every stage of the brewing process. Something like this is almost certain to remain in your memory forever.

The objective is to have a good time – beer should be as delightful to make as it is to drink, and vice versa.

Attempt not to get excessively preoccupied with the minutiae of your work or whether or not you are carrying out your tasks in an appropriate manner.
The following suggestions should be kept in mind if it is your first time brewing:
If you are using a sanitation technique, make sure you clean everything well and follow all of the directions exactly as they are written.

To begin, choose the extract alone approach since it is both simpler and less time-consuming than the other methods. After you’ve made a few batches, you’ll be able to transition smoothly to the all-grain approach with little to no problem at all.
Keep a journal of your thoughts and observations. If you are not following a recipe, this is very handy.

If you wind up with a bad batch of beer, you’ll want to be able to explain what happened. You will be more successful in reproducing your beer if you are pleased with the results of your first attempt at making beer.

Consider enlisting assistance. You can make beer on your own, but it is far more enjoyable to do it with a few friends. Having a few more hands-on decks makes everything go a little smoother.

● The purchase of specialized brewing equipment is not initially required. Every task involved in making beer may be completed for little or no money and using materials you already have on hand.

Although fancy special-purpose brew tuns and bottling buckets make things simpler, all you actually need is a nice stove pot, a five-gallon airtight container (a water bottle would do), a bucket, and some tubing to get started brewing.

● In order to ensure that brewing is something you love doing, it may be a good idea to start with what you already have in the kitchen rather than purchasing expensive “brewing” equipment. You’ll get the hang of it after a batch or two (or three!) and will naturally want to update your equipment.

Anything else you could find yourself in need of is typically already in your kitchen. People have been making beer since before there were brew shops, homebrew message boards, and mail orders, so don’t be discouraged if you’re doing something that cavemen could have accomplished just as well.


For a batch of five gallons of beer, you will need the following ingredients:

The malt equivalent of seven pounds of crushed malt (or the same amount of malt extract)
You will be able to determine how many liters of extract you will need to use based on the label on the bottle.

To get started, simply choose the appropriate malt extract for the style of beer you want to make. The use of crushed malt is required if you want to brew using entire grain. Rather than having to smash it yourself, this will save you time and energy.

Water for brewing may be obtained from the tap without difficulty. Some brewers prefer to use filtered or distilled water; nevertheless, you are free to make that decision.
The amount of hops needed is two and a half to three ounces.

If you want to utilize the hops that came with your kit, complete the recipe instructions once again. You are unlikely to need three ounces of the same kind of hops in every recipe, but the most of them ask for a couple of ounces at a minimum.

In certain cases, more is needed.
It is the goal of adding hops to beer to make the brew more bitter in order to balance off the sweetness in the wort. A beer’s flavor is enhanced by the addition of hops.

The quantity and kind of hops used determine the flavor of the beer. Depending on how they seek to impact the beer’s flavor, hops are added at various times during its production process. If they are introduced while the wort is just beginning to boil, they will contribute a more bitter flavor to the beer as it cooks.

A later addition will result in greater flavor but less bitterness than if they were applied earlier.
While the amount and kind of hops you use, as well as when you use them, may significantly influence the flavor of your beer, keeping detailed records on your hop usage is highly recommended.

Brewer’s Yeast (two teaspoons)

We’ve established that brewer’s yeast is responsible for the fermentation of your beer, which is the source of your beer’s alcohol content. A wide variety of brewer’s yeast is available. Refrigeration is required for certain kinds whereas it is not required for others. You will find out from the packaging.

Simply adhere to the instructions provided.
It is time to get started as soon as you have gathered your supplies.

Sterilization is the first stage.

Making beer is fundamentally about controlling the development of microbes, which is why it is called brewing beer. All around us, and on everything, are microorganisms in various stages of development.

Sugar is popular among many of them. It is only the yeast that has been added to the wort that should be feeding on the sugar throughout the brewing process. Everything you will be utilizing must be sterilized in order to guarantee that this is the case.

You may sterilize your equipment in a number of different methods. Some examples include:
Using 1 cup white vinegar and 5 cups bleach, make an 8-gallon cleaning solution that you may use over and over again.

After you’ve finished, be sure to thoroughly rinse everything out. Because of this, you should avoid using bleach, since it may contaminate the final product’s taste. THERE IS NO NEED TO RISE WITH WATER FROM THE PUMP.

This should be done using distilled or filtered water. Water from the tap, on the other hand, will re-open the door to contamination for your equipment.

Solutions containing iodine are effective as well.. It is recommended that you allow your equipment to air dry rather than wash it when you have finished.

One of the quickest and most convenient methods is to use a commercial food-grade cleaning product that does not need any rinsing.

As the first stage in the brewing process, this is the most critical phase. Although I’m sure you’ve become bored of hearing about it by this point, believe me when I say that it’s really essential.
The mash should be prepared after everything has been cleaned and dried.

The Second Phase Is Known As The Mash

If you are utilizing the extract, you may be able to skip this step as well.
The first stage in the production of beer is to supply the yeast with a high-sugar meal to consume. Indulging the grains in hot water causes the sugars that are contained inside the grains to soak into the water.

Sweet grain water serves as the starting point for fermentation. So that’s what this stage is all about: feeding the yeast with something nice so that it can get to work making your beer for you.

In the event that you are utilizing malt extract, you may skip this step. If you need to crush your grain, you should do it right away. If you are utilizing pre-crushed brain, you need to follow the following instructions:

  1. Fill your brewing pot with three liters of water and bring it to a boil until it reaches one hundred and fifty degrees Fahrenheit.
  2. Add the grain and mix well (s).
  3. Allow the mixture to rest for about an hour and a half. Cover it with a pot and check the temperature every ten to fifteen minutes or so until it reaches the desired temperature. Stir the contents of the pot while checking the temperature to ensure it is at the proper temperature (one hundred and fifty degrees Fahrenheit.)
  4. Raise the temperature to one hundred and seventy degrees Fahrenheit after about ninety minutes. Throughout the process, constantly stir the contents.
    This part of the procedure is finished when the mash reaches a temperature of one hundred and seventy degrees Fahrenheit. It’s time to move on to the next phase of sparging
    The Sparging is the third phase.
    This final process consisted mostly of soaking large quantities (of grain) in water in order to extract the sugar from it. Sparging is carried out by the following individuals:
  5. Transfer the contents of the brew pot into another container by pouring or otherwise transferring it.
  6. Next, hot water (at a temperature of one hundred and seventy degrees Fahrenheit) is added until you have five liters of boiling liquid.
  7. Afterward, the liquid is returned to the brewing kettle in preparation for the next stage.
    The fourth phase is called the Wort.
    During this phase, the distinction between the all-grain approach and the extract method is blurred, and the two methods become interchangeable.
    The amount of time it takes for the mixture to boil depends on the beer type. Specific cooking times should be determined by consulting your recipe or the instructions that came with your equipment set.
  8. Extract Method – If you’re using exotic grains, soak them for around thirty minutes before using them in your recipe. While the water is heated, slowly add the extract to it. Bring the water back to a boil once it has been added.
    1a. All-Grain Method – Bring the mixture to a boil, stirring constantly.
  9. Incorporate the hops and other flavoring agents into the mixture.
  10. Reduce the temperature of the wort to eighty degrees Fahrenheit.
    Fermentation is the fifth phase.
    The preceding stages were only to prepare the ground for the major event – exposing the yeast to the worst possible environment in order for fermentation to commence. Assuming you followed the directions to the letter, you should be in possession of a sterile, sugary liquid that is the ideal habitat for yeast to flourish. As the yeast consumes the carbohydrates in the wort, they excrete alcohol and carbon dioxide into the atmosphere. Your wort gets turned into beer in this manner.
    Start by transferring your wort to your fermenting container.
  11. Pour the yeast into the wort, or pitch it in.
    It needs to be tossed about a little bit.
  12. Close your jar and secure it with a cork. Allow about two weeks. You’ll start to experience the results of the fermentation process quite soon after starting it. It’s a very dramatic event, to be honest. During the first week or so, things will be rather hectic in the fermentation container, and the whole process will be done in about two weeks.
    Simply said, that’s all there is to it. As soon as you’ve completed the aforementioned processes, it’s time to take a rest and get ready to bottle your beer.

Bottling (Phase 6)
After fermentation is finished, bottling starts. To correctly bottle your beer, you’ll need the following tools:
A capping apparatus, bottle caps, and around fifty acceptable bottles.
Sugar Preparation

Once you’ve gathered everything you’ll need, go ahead and do the following:

  1. If you’re planning to use any bottles or tubing, sterilize them first.
  2. Follow the instructions for making priming sugar. Priming sugar is used to start a new, quicker fermentation phase. To carbonate your beer, you will need this. The majority of the carbon dioxide escapes via the stopper during the first fermentation, keeping everything nice and tight. Carbon Dioxide has nowhere to go as it ferments again in the bottle, giving the beer its carbonation.
  3. Fill the bottles with beer and close them tightly. A bottling bucket with a spigot at the bottom is the simplest method. Siphoning the beer into the bottles is a difficult process. Be cautious, regardless of how you go about it. You don’t want your bottles to be clogged with silt.
    It has no flaws and will not harm you. If you take a nice sip of it, it’s just a little bit nasty.
  4. Set the bottles away for another two weeks in a dark location.
    Drinking is phase seven.
    All of it boils down to this.
    It’s an incredible thrill to really taste the benefits of your effort. You’re technically done making beer after around two weeks in the shade, and you can now get down to business tasting it.
  5. Inform friends and family members who may be interested.
  6. Put your homebrew beer in the refrigerator.
    Enjoy yourselves!
    By now, you should be able to see through the mystique that frequently surrounds home brewing. It’s a little tricky, but not insurmountable. You’re ready to try brewing if you’ve read through this book and feel confident in your knowledge of the fundamentals.