Beginner's Guide to All Grain Brewing

The quick and easy guide to all grain brewing.

Making beer with all grains -- without dried or liquid malt extract -- is probably easier than you think, and a lot of beginners too much about it. If you're interested in giving it a try, this is the book you need.

This beginner's introduction is not for the beer geeks or the advanced brewer. It's for the brewer who's tried basic homebrewing and is curious about all-grain brewing. It covers what you need to know without going into too much detail. It explains the basics about grains, what goes on in the mash and lauter tun, what you need to know about equipment and process, and provides practical tips, schedules and calculators to make sure you know how to brew your first all-grain batch.

There are a lot of details in brewing and sometimes it can get overwhelming. The general rule is -- don't worry. There are a few things you need to pay attention to in all-grain brewing, but by all means, relax. It's not that hard. Our ancestors did this in lousy kitchens with awful equipment. You can do it. Trust me.

The author started brewing in 1987, and for about the next 20 years stuck with a pretty simple, basic method. It worked well enough to make some pretty good beer -- with some notable exceptions! Eventually the author took the plunge into all-grain brewing, but he still tries to keep that "relax, don't worry" ethic.

This book is a follow-up on the author's popular Beginner's Guide to Homebrewing. It includes an appendix that discusses how to malt buckwheat, with two all-grain recipes you can try. The book includes pictures as necessary, and links to useful web resources.