I have started to brew my first all grain brews this summer with some really good results. With all grain brewing you extract the sugar from malted barley to make beer rather than use kits or syrup. My first attempt was a dark ale and tasted great
My malted barley grain grinded and ready to be mashed
This is boil in a bag method which saves on equipment. You have to keep mash at 65C-67C to convert the starch to sugar. If the temperature is higher then you get more unfermentable sugar in the wort which gives the beer more body, if the temperature is lower you get more fermentable sugar for a higher alcohol content
After an hour of mashing the sugars should be converted, and the grain is removed leaving the sweet wort. This is then boiled and hops are added for bittereing and aroma
After an hour of boiling the wort must be cooled fast so I use a wort chiller which is a copper pipe where you run water through it and it cools from boiling to room temperature in 15 minutes
The spent grain was be used in the garden as a fertiliser, cattle feed or baking bread.
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